Tag Archives: グルメ

Food & Drinks Bloggers in Japan (updated)

November 27, 2010 dragonlife Leave a comment

The number of foreigners and Japanese nationals who write about the food and drinks in Japan in English (or at least answer comments in English) has remarkably increased lately.
I thought it was about time to start some kind of round-up to help people discover these deserving foodies and their blogs!The list below is far from exhaustive, but I’m planning to update and announce it regularly!
Of course if you know more foodies residing in Japan, do please direct them to me and I will introduce them gladly!

HOKKAIDO TRIBE
(Hokkaido Island)
Meishu no Yutaka by Carlin

TOHOKU TRIBE
(Norteastern Japan: Aomori, Iwate, Miyagi, Akita, Yamagata, Fukushima)
Slow Food From Japan by Nigel Fodgen in Miyagi Prefecture.

KANTO TRIBE
(Eastern Japan: Ibaraki, Tochigi, Gunma, Saitama, Chiba, Tokyo, Kanagawa)
Tokyo Through The Drinking Glass by Melinda Joe in Tokyo
Tokyo Foodcast by Etsuko Nakamura in Tokyo
Sake World by John Gauntner in Tokyo: The inernational Reference for Japanese Sake!
Tokyo Terrace by Rachael in Tokyo
Gaijin Tonic in Tokyo and Kanagawa Prefecture
Nonjatta by Chris Bunting in Tokyo
The Soul Of Japan in Kanagawa Prefecture
Sake, kimono and Tabi In Tokyo
Tokyo Kawai, Etc… in Tokyo
Blue Lotus in Tokyo
The Japanese Food Report by Harris Salat in Tokyo
The Sake Chronicles in Tokyo
Watashi to Tokyo by Mari kanazawa in Tokyo
Japanese Food-Food Lover’s Guide by Yukari Yamamoto in Tokyo
Gaijin Life by a Canadian gentleman in Tokyo
Leo’s Japan Food Blog in Tokyo
Eating Out In Tokyo With Jon
Fugu Tabetai in Tokyo
Japan Style in Tokyo
COCO’s Oriental Kitchen by angela Cooper in Tokyo

CHUBU TRIBE
(Central Japan: Niigata, Toyama, Ishikawa, Fukui, Yamanashi, Nagano, Gifu, Shizuoka, Aichi)
Good Beer & Country Boys in Aichi Prefecture
Yellin Yakimono Gallery by Robert Yellin in Shizuoka Prefecture
Mangantayon in Shizuoka Prefecture
Shizuoka Gourmet, Shizuoka Sake, Shizuoka Sushi, Shizuoka Shochu in Shizuoka Prefecture
Bryan Baird’s Beer & Brewery in Numazu in Shizuoka Prefecture

KANSAI TRIBE
(Western Japan: Mie, Shiga, Kyoto, Osaka, Hyogo, Nara, Kyoto, Wakayama)
Colorfood Daidokoro in Osaka (Englis & French)
Dominique Corby In Osaka (in French, but can answer and read in English)
Nagaijin in Osaka
Kyoto Foodie in Kyoto
Our Adventures in Japan by K and S Minoo in Osaka
Japan Food Addict by Mai in Kyoto

CHUGOKU
(“Central Country”: Tottori, Shimane, Okayama, Hiroshima, Yamaguchi)
Get Hiroshima Blog in Hiroshima
The Wide Island Review, The JET Programme Webzine Of Hiroshima Prefecture (includes food & drink articles)

SHIKOKU
(Shikoku Island: Kagawa, Kochi, Ehime, Tokushima)
Obachan’s Kitchen & Garden Balcony in Kochi Prefecture
Still Clumsy With Chopsticks in Kochi Prfecture (Continuation of Obachan’s Kitchen & Garden Balcony)
Rocking in Hakata by Deas Richardson

KYUSHU
(Kyushu Island: Fukuoka, Nagasaki, Saga, Kumamoto, Miyazaki, Kagoshima)
Not yet!

OKINAWA
(Okinawa Archipelago)
HWN Pake in Okinawa in Chatan, Okinawa

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Green Tea Processing at Marufuku Tea Factory

November 27, 2010 dragonlife Leave a comment

Mr. Bunji Itoh/伊藤文治 and his daughter Asami/麻美 at Marufuku Tea Factory/丸福造者株式ｊ会社　were kind enough to show me twice the mechanical part of processing green tea as well as explain the various kinds of tea they make.
Bear in mind this the mechanical part of green tea which takes place after picking, steaming and massaging the fresh leaves.

The basic first step is hi-ire/火入れ/roasting which can be done with two different machines:

A comparatively small roasting drum-style machine which can roast green tea at 120~135 degrees Celsius from 10 kg in 20 minutes.

A larger and more elaborate roasting machine which can take care of 300 kg in an hour.

The second step will involve separation according to quality into 5 basic teas I will describe later.

But more than one type of machine is used to produce tea according to the demands and preferences of clients.

Some of quality tea has to be treated by hand!

But the machines certainly make the job easier!

Tea also has to go through other apparatuses to take out unwanted particles, especially metallic powder with magnets.

Finally after the tea has been processed satisfactorily it will have to be put into packs of various sizes.

The tea packs will be then put into larger boxes for delivery!

Basic types of green tea:

Arai-cha/荒い茶/ Coarse Tea

For a closer view of the same.

Boo-cha/棒茶/ Stick tea

For a closer view of the same.

Me cha/芽茶/ Bud tea, the best quality

For a closer view of the same.

Yanagi Cha/柳茶/ Willow Tea, called so because the the roasted leaves look like willow leaves. Also commonly called Ban cha/番茶/ Number Tea

For a closer view of the same.

Kona cha/粉茶/ Powder Tea

For a closer view of the same.

Marufuku Seishya Co. Ltd. (Mr. Bunji Itoh)
Shizuoka Shi, Aoi Ku, Wakamatsu Cho, 25
Tel.: 054-271-2011
Fax: 054-271-2010

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Bryan Baird’s Newsletter (2010/11/20)

November 20, 2010 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Upcoming Taproom Events
Dear Taproom Friend & Baird Beer Enthusiast:

Thanks to all the participants in last weekend’s ‘Falling for Brew’ tasting and seminar held at our Nakameguro Taproom. The event was great fun and a tremendous success. Fortunately, we have more upcoming beer events of interest that I will detail below.

Upcoming Taproom Events:
*Beers for Books Charity Party @ Numazu Fishmarket Taproom (Saturday, Nov. 20, noon – close):

We are teaming up again with the Beers for Books organization (www.beersforbooks.org) to host a day-long event to raise money for the Room to Read charity which purchases books for poverty-stricken kids in developing countries. All day long on Saturday, November 20, the Fishmarket Tapoom will donate 100 yen per pint sold (and 14% of revenue from non-pint beer sales) to the Room to Read charity.

Gary of Beers for Books in Tokyo is chartering a bus which will be departing from the Nakameguro Taproom at 11:00 am Saturday. It is not too late to sign up and join the caravan (just send an email to Gary: gary@robertleonard.jp). In addition to offering a huge selection of terrific Baird Beer, we will be cooking up a culinary storm, offering guided brewery tours, and inviting ceramics expert Robert Yellin to display, sell (a percentage of sales also will be donated to Room to Read) and talk about Japanese yakimono. We look forward to enjoying good beer and food with you while we all contribute to a good cause.

*BBQ and Champion Homebrew Celebration @ Nakameguro Taproom (Sunday, Nov. 28, noon start):
The Wan Cup is the premier homebrew competition held annually in Japan. The past two years Baird Beer has sponsored one style category in this competition and offered the winner the chance to brew his/her champion beer at our Numazu brewery for public debut at our Nakameguro Taproom. This year we sponsored the Pale Ale category in which two champion beers were selected. One of the champion beers is Mr. Hitoshi Tanaka’s GIN’s #76 Pale Aleand Tanaka-san will be on hand to pour the maiden pint of his wonderfully citrusy Pale Ale at noon sharp on Sunday, November 28. Tanaka-san, together with Baird Beer brewers, will be on hand to talk about all things brewing. We encourage homebrewers and beer enthusiasts of all levels to join in the fun and partake of the education.

People can’t live on beer alone, however. As a special culinary treat, the pitmaster of our soon-to-be Bashamichi Taproom will be on hand serving up all kinds of wonderful and authentic American barbecue dishes (beef brisket, pulled pork, ribs, and sundry side dishes). Come learn about the culture and tradition of real American barbecue, and taste the glory of it! This will be the final Tokyo sneak preview of Bashamichi Taproom BBQ — so if you can’t wait until mid-January, this is your chance.

*10-Year Anniversary Celebration of the Debut of Baird Beer (Jan. 2-3 @ Fishmarket Taproom):
While the Numazu Fishmarket Taproom opened for business in July, 2000, it was without Baird Beer. Our brewing license had yet to be granted and the FT started out by selling other beer. The debut of Baird Beer didn’t happen until our first day of business in January, 2001. Two Baird Beers were hooked up to our British handpumps that day: Fisherman’s Wheat Ale and Kurofune Porter.

We will be celebrating the 10-year anniversary of this debut with recreations of the original recipes for Fisherman’s Wheat Ale and Kurofune Porter served via the original handpumps. In addition, we will be featuring a small-batch 10-Year Anniversary Ale, also pulled from one of our original handpumps, as well as other special celebratory beers. Sayuri and the FT staff will be cooking up a slew of fun New Year beer dishes also. Sayuri and I will be working behind the counter just like the old days.

Please mark your calendar and plan to join us for this important birthday. We will open at noon both days (Sunday & Monday, January 2-3). More details will be provided in subsequent bulletins.

Other Notes:
*Revised Baird Beer Retailer’s Manual: We have completed a comprehensive revision of our Baird Beer Retailer’s Manual which is available for download at our website (click the appropriate icon on the right-hand side of virtually any website page). There is a wealth of material contained here that will be instructive to any business interested in the proper handling/dispense of Baird Beer.

*Launch of the Official Bashamichi Taproom Blog: In anticipation of the January opening of our Bashamichi Taproom in Yokohama, we have launched the official Bashamichi Taproom blog (http://bairdbeer.com/en/blog_bashamichi/). Here, our Pitmaster/Manager, Chuck Morrow, will be documenting the construction progress at our site and, more importantly, introducing consumers to the culture and history of authentic American barbecue. Check it out when you have a moment and send a greeting to Chuck!

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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Food Humor: Boomerang Daikon et al!

November 19, 2010 dragonlife Leave a comment

As I going down the stairs of my apartment this morning to dispose of our rubbish I noticed our dear neighbor, Mr. Yoshizo Sugiyama, washing the daikon he had just pulled out of his big garden.
Nothing much to comment about that, except that some of the daikon were of a farout shape!

Apparently the sudden changes of temperature last summer affected the drainage forcing the daikon in “searching for water.

A “twisting ballet dancer”?

That one really tried to swim into two different directions at the same time! LOL

Looking for more!

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As I going down the stairs of my appartment this morning to get rid of our rubbish, I noticed my dear neighbour, Mr. Yoshizo Sugiyama, washing daikon he has jest pulled out of his graden.
Nothing to talk about in itself, bu the shapes of some daikon were a different matter!

Due to the great sudden changes of temperature this summer and drainage being consequently affected, the daikon had to “search” their water, hence the strange shapes!

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Italian Cuisine: Umegashima Wild Boar Ragu Pici Pasta at Il Castagno

November 18, 2010 dragonlife Leave a comment

Service: Excellent and very friendly
Facilities: clean
Prices: reasonable
Specialty: Central and south Italian-style cuisine. Home-made pasta. Very reasonables prices. Progressive wine list.
no-smoking-logo1 Non-smoking!

The other day as I cycled around to find out where I was going to have my lunch between two bouts of computer work, I noticed an interesting if not unusual dish on the menu of the day posted in front of Il Castagno:
Umegashima Wild Boar Pasta!

Umegashima is the area located near the source of the Abe River flowing across Shizuoka city.
It is nationally famous for its many hotsprings, tea culture and wasabi and shamo chicken.
But what people know leｓs is that it is a region replete with wild game, especially deer and wild boar!
The chef at Il Castagno managed to put his hands on a wild boar leg and hind which had been shot down a few days before my visit!

He marinated the meat for 24 hours in herbs, wine and ingredients he did not really want to reveal…
He then simmered slowly with white wine into an incredible Ragu!
Themeat had been so softened that it was easily shredded into convenient bits for a pasta dish.
The present pasta are Toscana Pici, hand-made at the resataurant (all pasta there is freshly hand-made!).
Serve with Italian parsley and Parmeggiano Regiano, it made for an utterly extravagant pasta dish!

IL CASTAGNO
420-0843 Shizuoka Shi, Aoi Ku, Tomoe Cho, 48 (along Kitakaido Street)
Tel. & Fax: 054-247-0709
Business hours: 11:45~14:00, 17:30~21:00
Closed on Mondays and second Tuesdays
Lunch: 1,260 and 1,860 yen
Dinner: 4,000 and 5,000 yen
A la Carte menu and wine list available. Wine by the glass ok
Reservations recommended.
Credit Cards OK (evening only)
HOMEPAGE (Japanese)

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French Desserts at Pissenlit

November 17, 2010 dragonlife Leave a comment

Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable, good value.
Strong points: Interesting wine list. Great use of local products.
entirely non-smoking!

I do not need to introduce Pissenlit, one of the very best French restaurants in the whole Shizuoka Prefecture.
As I often go there, alone, with the Missus or friends, I find it more practical to introduce Tooru Arima’s creations as a group!
This time I would like to introduce you to some of his recent desserts!

Let’s start with the first one (Top picture repeated!):
La France Pear Compote on Vanilla Ice-cream and Creme Brulee.
The pear had been compoted beforehand and kept in the fridge.
It was placed on a portion of home-made vanilla ice-cream.
The whole was covered and surrounded with a light creme anglaise/custard which was then “brulee” with a gas burner. Some glazing sugar and mint were added to the fear as a finishing point!
Succulent and lighter than it looks!

Coffee Creme Brulee.

The dreme/pudding contained a lot of strong mocha coffee for the perfect mariage. The creme was brulee until its srface was thick and crackling.
Served with fresh figs, it almost looked like a chocolate cream.
As usual lighter than usual and a treat you never tires of. Of course served with a high-quality coffee!

Roasted Figs with Vanilla Ice Cream and Roquefort Blue Cheese Cream.

Now, this was quite a discovery!
The sweet taste of the roasted (Shizuoka-grown) figs was counterbalanced in two gradual ways: first the vanilla ice-cream (light as usual) will bring you down a little from the sweet plane onto the salted and sweet plane formed by the Roqufort cheese mixed into a light cream!
An experience!

Caramel Flan/Pudding with Fruits and Vegetables Sorbets.

A seemingly simple dessert until you discover than sorbets are made with vegetables, spinach and tomato! The fruit are persimmon, pione grapes and two small fruits I don’t have a clue about (sorry,I’ll check during my next visit!).
Incidentally the caramel pudding is firm, sweet to the right point and the caramel sauce a beauty!

looking forward to the next ones!

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

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Bryan Baird’s Newsletter (2010/11/10)

November 10, 2010 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

New Seasonal Releases: Country Girl Kabocha Ale, Bakayaro! Ale and Chotto Baka Ale

Dear Taproom Friend & Baird Beer Enthusiast:

An annual autumn rite of passage is the release of a deliciously down-to-earth Baird Beer best characterized by two words: simplicity, sophistication. Country Girl Kabocha Ale marks her 9th annual debut on Thursday, November 11 and this year’s version is as terrific as last year’s World Beer Cup gold medal winner. 2008 and 2009 versions will also be available on draught at our Fishmarket Taproom and the 2008 version will be poured along side the 2010 version Nakameguro Taproom.

Fall is perhaps the season in which the glories of full-flavored craft beer shine most alluringly. We seek to help demonstrate this point to you with the release of two additional fall seasonal brews: Bakayaro! Ale and his little brother, Chotto Baka Ale. Each of these will be available beginning Friday, November 12.

New Seasonal Releases:

Country Girl Kabocha Ale 2010 (ABV 6%):
Kabocha is a Japanese pumpkin-like squash the taste of which is elegantly sweet. The kabocha we use is grown in the Heda garden of our carpenter-partner-friend, Nagakura-san. We first cook it in order to gelatinize it, then we add it to our mash where the enzymes from the malt help to further break it down into simple fermentablesugars. Several characterful varieties of malted barley produce a hearty wort that when married to the kabocha yields a flavor partnership of great depth and balance. After fermenatation, re-fermentation and conditioning, the result is an earthy, rustic beer that manages to deliver an extraordinarily sophisticated yet subtle complexity of flavor. It is, to many resident beer enthusiasts, the flavor of fall in Japan! It is avail able both on draught and in bottles (633 ml).
Bakayaro! Ale 2010 (ABV 8.2%):
This insolent, snotty and mean-spirited brew is pungently hoppy and wickedly strong. High in malt gravity (1.080), bitter in hoppiness(90 IBU), aggressive in aroma (dry-hopping with Centennial), Bakayaro! Ale just doesn’t give a rat’s ass. We invite you to come in, have a pint and let those around know exactly how you feel. This year, for the first time, Bakayaro! also is available in bottles (633 ml) which can be purchased direct from the brewery E-Shop or through one of the fine Baird Beer retailing liquor shops in Japan.
Chotto Baka Ale (ABV 4%):
This is the Bakayaro’s little brother. He shares a common malt, hop and yeast DNA, only less of everything. If you tire of the overbearing older brother, Chotto Baka is a more approachable alternative. Chotto Baka is available only on draught at select Baird Beer retailing pubs in Japan.
Nakameguro Taproom Event Reminder:
*”Falling for Brew!” Beer School seminar and tasting which focuses on fall-season beers and autumn food accompaniments. The featured beer pairings are as follows:

Baird Fest Lager & Great Divide Hoss Rye Lager
Baird Country Girl Kabocha Ale & Southern Tier Pumking Ale
Baird Yabai-Yabai Strong Scotch Ale & Great Divide Claymore Scotch Ale
Baird Bakayaro! Ale and Stone Arrogant Bastard
Our chef, Ishikawa-san, has been busy over the past several weeks crafting a fall food menu to accompany this spectacular lineup of autumn ales & lagers. I won’t spoil the food surprise here, but I can promise that participants are in for a real treat. For those participants not fully satiated, and for all those unable to attend because of a time conflict, we will be following the Beer School event with a sneak-preview tasting of genuine American barbecue from the smoking pit of our soon-to-be Bashamichi Taproom Pit Master, Chuck Morrow.

The Japanese language seminar and tasting will take place on Saturday, November 13 (3:00 pm start). The English language version will be the following day, Sunday, November 14 (3:00 pm start). Tickets cost 3,200 yen and seating is limited. Please contact the Nakameguro Taproom directly about attending (nakameguro-tap@bairdbeer.com; 03-5768-3025). Space is still available but it is filling up fast!

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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Bryan Baird’s Newsletter (2010/11/05)

November 6, 2010 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

2010 Release: Yabai-Yabai Strong Scotch Ale!

Dear Taproom Friend & Baird Beer Enthusiast:

The wait is over. Today we are releasing from our cellars the 2010 version of Yabai-Yabai Strong Scotch Ale! You should be able to find pints on draught at your favorite Baird Beer drinking establishment beginning Saturday, November 6. Bottles (633 ml) too are available through our network of Baird Beer retailing liquor stores in Japan as well as direct from the brewery via our online E-Shop: http://bairdbeer.com/en/shop/.

New Seasonal Beer Releases:
*Yabai-Yabai Strong Scotch Ale 2010 (ABV 7.2%):

Scotland, an historically important center of beer brewing, has a cool climate that favors cultivation of the hardy barley plant. Scottish Ales, thus, tend to feature the rich and robust flavor of malted barley. Baird Yabai-Yabai Strong Scotch Ale is, in a word, opulent! The color is a deep mahogany brown and the head is dense, creamy and tan. The aroma is one of soft fruit esters and warm fusel alcohols. The body is chewy and the flavor exhibits notes of molasses, caramel apples, rum cake and pit fruit. One hearty pint is enough to take the bite out of the late autumn chill. Two pints will leave you toasty, and blissfully, warm. Three pints and…. YABAI!

If one version of Strong Scotch Ale is not enough for you, stop into one of our Taproom pubs for a second, handpump-dispensed version called: Fat Old Hound Scotch Ale (ABV 7%). This small-batch brew is available in very limited quantities exclusively at our Taproom pubs.

Upcoming Events at our Nakameguro Taproom:
*”Falling for Brew!” Beer School seminar and tasting which focuses on fall-season beers and autumn food accompaniments. The featured beer pairings are as follows:

Baird Fest Lager & Great Divide Hoss Rye Lager
Baird Counry Girl Kabocha Ale & Southern Tier Pumking Ale
Baird Yabai-Yabai Strong Scotch Ale & Great Divide Claymore Scotch Ale
Baird Bakayaro! Ale and Stone Arrogant Bastard
Our chef, Ishikawa-san, has been busy over the past several weeks crafting a fall food menu to accompany this spectacular lineup of autumn ales & lagers. I won’t spoil the food surprise here, but I can promise that participants are in for a real treat. For those participants not fully satiated, and for all those unable to attend because of a time conflict, we will be following the Beer School event with a sneak-preview tasting of genuine American barbecue from the smoking pit of our soon-to-be Bashamichi Taproom Pit Master, Chuck Morrow.

*Homebrew & BBQ Celebration: The Pale Ale Category of this year’s Japan Wan Cup homebrew competition was sponsored by Baird Beer. As part of this sponsorship arrangement, we agree to brew the gold-medal winning recipe at our brewery together with the champion homebrewer. This year, two champion Pale Ales were selected. We have brewed one of these already: Mr. Hitoshi Tanka’s GIN’s #76 Pale Ale. Tanaka-san will be making the debut tapping of this gorgeous American-style Pale Ale at the Nakameguro Taproom at noon, Sunday, November 28. Brewing staff from Baird Beer also will be in attendance to talk and drink beer with homebrewers and non-brewing enthusiasts alike. Bashamichi Taproom Pit Master, Chuck Morrow, will be smoking up low and slow a terrific arrangement of genuine American BBQ for the event. Please mark your calendar and plan to join us.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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Shizuoka Sake Tasting: Yamanaka Brewery-Aoitenka Junmai Hyakumangoku Rice

November 4, 2010 dragonlife Leave a comment

Yamanaka Brewery is a small, ancient and traditional brewery lost a long way south of Kakegawa Station and it is not easy to find their brews even in Shizuoka City. Luckily enough I happened to find this sake made with Hyakumangoku rice grown in Shizuoka Prefecture!

Rice: Hyakumangoku (Shizuoka-grown)
Milled down to: 65%
Dryness: +2.0
Acidity: 1.4
Yeast: Association No 1001
Alcohol: 15~16 degrees
Bottled in June 2010

Clarity: very clear
Color: transparent
Aroma: fruity, light, banana, chocolate, vanilla, hints of pineapple
Body: fluid
Taste: Dry soft attack with junmai petillant.
Complex and fruity: chocolate, coffee beans, banana.
Quickly disappears with notes of almonds.
Gets drier with food.
Easy to drink.

Overall: A sake for all seasons.
Very fruity, dry and soft.
Actually quite complex and showing more facets than expected.
A sure value!

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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Please check the new postings at:
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Shizuoka Agricultural Products: Horiuchi Vegetables Garden

October 30, 2010 dragonlife 2 Comments

“We grow vegetables 364 days a year, and sometimes 365 days!”, replied Mrs. Satoko Horiuchi/堀内里子 when asked how busy she and her husband were.

Her family has been growing tea and rice for 6 or 7 generations (“I don’t remember!” confided the sweet old lady with a laugh).

Eggplants.

The Horiuchi family was introduced to me by my good friend Natsuko Koyanagi/小柳奈津子from Agriroad/アグリロード in Miwa/美和　in Aoi Ku/葵区 in Shizuoka City.

Basil.

“Whenever we are short of vegetables at Agriroad Market, we just give her a call and she will fill the place again!” Natsuko explained.

Komatsuna/小松菜 or Japanese Mustard Spinach.

The Horiuchi family cultivates vegetables over an area of 25 acres.
Satoko and her husband do most of the work with occasional from their daughter.

Satoimo/里芋, taro

As far as fertilizer is concerned they use a combination of organic manure fertilizer and artificial fertilizer.

Can you guess what these are?
Peanuts/Rakkasei/落花生!

Exploring their garden is like a lesson!
These are kabocha/南瓜 flowers!

The kabocha itself. Still too young and soft yet!

Edamame/枝豆! They are actually soy beans/daizu/大豆 harvested still green like you would do with string beans.

Enormous okra/オクラ!
The Japanese like them small, although I like biting through their seeds after having steamed and marinated them!

Satsuma Imo/Sweet potatoes/薩摩芋.
The Horiuchis use as little pesticide as possible although it is a daily fight with their daughter who wishes to grow more organic vegetables to satisfy the new demands!

Broccoli in front and myoga/myoga ginger/茗荷 at the back.

Japanese lettuce variety.

The Horiuchis on the average will grow at least two if not three of vegetable varieties on the same plot of land depending on the season.

Cucumbers.
This particular greenhouse is their daughter’s organic domain!

Beautiful and healthy!

The “heart” of the garden!

All these are the Horiuchis’ property, not counting the oranges and tea fields in nearby mountains!

There is a constant demand for peppers or piman/ピーマン in Japanese!

Daikon still at an early stage.
Don’t forget that the leaves are also edible. They make for great pickles!

And the leeks/negi/葱　naturally!
I’m convinced that the Japanese must be some of the highest consumers in the world!

You will understand why I will have to visit their garden in the near future!

Incidentally they also take direct orders apart of of selling their vegetables in many markets. Give them a call to find out what is available!

Horiuchi Garden
Shizuoka City, Aoi Ku, Nakanogo, 32
静岡市葵区中乃郷３２
Tel.: 054-296-3886

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Vegetarian French Lunch with Shizuoka Ingredients at Tetsuya SUGIMOTO (2010/10/28)

October 28, 2010 dragonlife Leave a comment

Ranking：
Service: Highly professional and friendly
Equipment: Great overall cleanliness. Beautiful washroom
Prices:~
Strong points:Freshest produce and ingredients only, mainly from Shizuoka Prefecture. Organic vegetables. Seasonal food only
Map (Japanese)
Entirely non-smoking!

I have to keep regularly to Tetsuya Sugimoto Restaurant as his ingredients are seasonal and nothing else!
As today is practical for a light lunch I visited him a bit late on purpose to have ample time to report. Tetsuya does not mind at all and actually always welcome the chat!

As there was no real local meat around, we kept it purely to vegetables.
He didn’t say he had that many form Shizuoka, only to show a dozen Tupperware to choose from!
Now, the mushrooms above are wild ones from Fujinomiya City’s vicinity at the foot of Mount Fuji!
They are called “Shougenji” mushrooms. And these were bigger than the cultivated variety!

Tetsuya Sugimoto is quickly turning into the Alain Passard of Shizuoka!
So he started “shopping” among the incredible (and he said small!) array of his vegetables.
The above are organic chayottes (hayato uri in Japanese)f from Hamamatsu.

His vegetables and all other ingredients are stored with such great care!

Now, can you guess what this vegetable might be? If you can, you owe my respect as this was a first for me!

Rice stalks or “ine” in Japanese. These are grown that thick on Amagi Plateau in Izu Peninsula!. The thick core is very easy to cook!

Look at these! All from Shizuoka Prefecture and organic to boot!

The other vegetables included:
Lotus root (“renkon” in Japanese, slightly boiled preserved in its own water) from Asabata, Shizuoka City
Winged Bean (“Shikaku Mame”) from Hamamatsu City
White and violet “Mabiki” Daikon, Tsurumurasaki and Carrot (“Ninjin”), all from Matsuki Biofarm at the foot of Mount Fuji!

The vegetables were first slowly fried with some white butter and a minimum of water and covered with a lid to prevent the juices to evaporate.

The vegetables were taken out in order according to their size and softness.
A minimum amount of water was added from time to time to help the larger vegetables to cook properly.

A lttle butter was added to liaise the sauce made up of the vegetables juices only as well as a little salt and a little lemon vinegar. Nothing else!

In front of me!

From another angle!

Testuya told he is going to scour the Izu Peninsula in search for seaweed varieties (Shizuoka has the largest number of varieties in Japan!) to create a vegetarian marine cuisine!

Tetsuya SUGIMOTO
４２０－００３８ Shizuoka City, Aoi Ku, Umeya,, ２－１３，１Ｆ
Tel./Fax: 054-251-3051
Opening hours：１１：３０～１４：３０，１７：３０～２１：３０
Holidays: undecided
Cedit cards OK
ＨＯＭＥＰＡＧＥ

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Bryan Baird’s Newsletter (2010/10/27)

October 27, 2010 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Seasonal Release: Big Red Machine Fall Classic Ale

Dear Taproom Friend & Baird Beer Enthusiast:

The 2010 baseball World Series is set to start with the improbable match-up of the San Francisco Giants versus the Texas Rangers. We celebrate the playing of the Fall Classic annually with the release of our tribute beer to the 1975 and 1976 world champion Cincinnati Reds (the Big Red Machine).

*Big Red Machine Fall Classic Ale (ABV 6%):

This American-style Red Ale features a brawny malt character balanced deftly by a wonderfully spicy and sprit hop essence. Much as the rare combination of power and finesse was a hallmark of the Big Red Machine on the field, so too is it a hallmark of the Big Red Machine in the pint glass!

Big Red Machine Fall Classic Ale begins pouring from the taps of each of our Taproom pubs on Thursday, October 28. It also will be available both on draught and in bottles (633 ml) through the fine network of Baird Beer retailing pubs, restaurants and liquor stores throughout Japan. Visit our online E-Shop (http://bairdbeer.com/en/shop/) for consumer purchases direct from the Baird Brewery.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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Alain Passard’s Visit in Shizuoka!

October 26, 2010 dragonlife 8 Comments

Shizuoka Prefecture is at long last receiving the attention it deserves!
From Monday October 25th through Friday October 29th, Alain Passard will hold no less than 4 dinner shows and one demonstration for professionals in Shizuoka, Hamamatsu and Itoh Cities!

At the official Press Conference inside the Shizuoka Prefecture Hall.

Alain Passard is an establishment in France where he has been awarded the three Michelin Stars for the last 14 years for his Restaurant, Arpège, in Paris.
A few years ago, conscious of environment and health in general, he took a big risk and won the challenge of offering high class gastronomy mainly based on vegetables and fruits.
He has already introduced French gastronomy in Japan on many occasions, but this was the first time he concentrated his visit on Shizuoka Prefecture only!

Suzuki Gakuin, the scene of Alain Passard’s demonstration.

Why did such a celebrated chef choose our Prefecture?
A very simple reason: the quality and variety of Shizuoka Prefecture’s vegetables and fruit had finally reached his ears, and as a true professional chef and a lover of good food he could ignore our region any longer, the more for it that it reminds him of his native Bretagne, another region world-famous for its superlative vegetables and extraordinary seafood.

During the Press Conference, Mr. Passard was the image of a true ambassador with a passion and a warmth that quickly won everybody’s heart. A model of civility without ostentation, he explained his reasons for coming at last to Shizuoka and discover its long hidden treasures.
He personally invited me for a private lunch with his staff and Government officials where he showed an intense interest for all I had the time to tell about my adopted home.

Shizuoka ingredients line-up!

At 14:00 we found ourselves in Suzuki Gakuin Cooking School for a demonstration reserved for paying professionals only.
Although the place was crowded to the very limits, many guests had to wait until the other event, the dinner at Nakajimaya Hotel, to have a chance to witness Mr. Passard’s art.

More than 80 professionals were attending!

Among them, some very famous local chefs from all over the Prefecture!

Participants, however far from the stage, could follow the demonstration from overhead mirrors,

and two live TV screens!

Apart of an official interpreter, Alain Passard had his own two aides on hand, Isabelle Schipp from Alsace and Julien Lebon from Paris, two extremely capable lieutenants than no true chef can do without!

Alain Passard’s was not only a demonstration of his skills and inventiveness, but of the whole concept of preparing food.
First, he insisted on the importance of shopping for ingredients when he chose from the array of vegetables displayed in front of him.

Second, having chosen the ingredients of his fancy, came the moment of intense reflection on what he would create with them. As he so justly explained, a true chef has always his moments of uncertainty he has to overcome before immersing himself in his art.

And then the show finally started in earnest!
A long video might have done a better job but at least let me show you the results I had such a great pleasure to witness!

Except for the butter, milk and salt, all ingredients were from Shizuoka!
We were offered three recipes, all created on the moment!

1) Shizuoka Onions (Fondue) and Mandarines (Confit) with Wasabi and Fresh Peanuts, as appetizers.

For a closer view!

2) Shizuoka Small Turnips and Cherry Tomatoes with Shiitake Mushrooms and Ciboulette Leeks, as a main dish.

3) Shizuoka Melon (Carpaccio) and fresh Ginger with Shishito Peppers and Roquette (Luccola) for dessert!

Did I mention this was a vegetarian delight?
If you have more precise questions about the whole (cooking) process, I’ll be glad to oblige!

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French Gastronomy with Shizuoka Ingredients: “Shamo” Chicken at Tetsuya SUGIMOTO

October 23, 2010 dragonlife Leave a comment

I suppose I will have to repeat myself again and again, but If you happen to visit Shizuoka City, you will find many restaurants and izakayas serving and mainly using produce/products and ingredients from Shizuoka Prefecture. There are many treasures to be discovered in this hoard!
One of them is the French restaurant going by the name of Tetsuya SUGIMOTO!

Now, Mr. Sugimoto is always looking for the best and the best only in our Prefecture.
This particular dish was made with a superb chicken called “Shamo/軍鶏, more precisely Ikkoku shamo/一黒軍鶏, a variety of Shamo Chicken raised in Central and Western Shizuoka Prefecture.

Male Ikkoku Shamo Chicken.

Female Ikokku Shamo Chicken.
The latter certainly deserves her name of “black” Shamo!

M. Sugimoto used chicken raised in Makinohara/牧の原 in the south-central part of our Prefecture.
These chickens are fed along very strict rules, with only natural feed. Their coops are at least 1 meter above soil and maintained as the healthiest environment as possible.
They are culled usually at 130 days when they reach 4 kg for the best quality.

Their meat has no “fibers” or unwanted smell.
Their meat contains less water and more nutrients than usual chicken. They can be served raw as sashimi in all safety.
Their flesh is extraordinarily tender and soft. and their skin delicious when fried thin and crispy.

From another angle!

Mr. Sugimoto first fried thick breast slices on their skins over a thick skillet and then finished them in the oven.
The sauce was made with the juices of the chicken, wild mushrooms and Sherry vinegar.
The mushrooms are all wild Japanese mushrooms!
A superb dish for the Fall/Autumn!

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Shizuoka Agricultural Products: Naitoh Fig Orchard in Okitsu

October 22, 2010 dragonlife 8 Comments

“With the present changes in climate my neighbors are joking that we might have to think of growing pineapples soon!” Mr. Yoshihiko Naitoh told me while driving me from Okitsu Station to his orchard up in the mountains.

I had called him te day before after my good friend Yasushi Imaizumi, a gastronome and real connoisseur, has introduced me to this great farmer.
He had gracefully agreed to pick me up as his farm is noteasy to find, but had warned me he had some work on the way.

Which suited me fine as it gave me the occasion to visit Okitsu JA Farmers Market where he delivered some of the morning’s crop.
Mr. Naitoh is a fourth generation farmer as far as tea and mikan/madarine oranges are concerned, but as for figs he is a first generation farmer and has grown them for 22 years.

The first that struck me in his orchard is that he uses almost no pesticides or herbicides as proved by the grasses growing freely between the rows of fig trees.
As for fertilizer he mainly uses pig’s manure from a neighboring farmer that he mixes with only a minimum of artificial fertilizer, mainly calcium and potassium.

This particular fig, in spite of its green/-yellow skin is ripe!
It is a “banané fig/バナネ無花果”, a French variety. Beautiful and succulent!

Mr. Naitoh grows three types of figs which don’t need any help for pollination: Banané Fig/バナネ無花果, Common Fig/普通無花果, and

and Violet Figs/ヴィオレ無花果, another French variety which turns to a striking black/purple color when ripe!

One cannot replant a fig tree in the same spot from where another fig tree has been rooted out. Mr. Naitoh therefore keeps experimenting even using discarded polysterene boxes!

Mr. Naitoh also grows fig trees in pots to sell to homes and gardeners!

I wouldn’t mind one of those on my balcony!

For a closer look!
Taking care of a fig tree is not so difficult. Don’t forget to cut the fruit-bearing branches at their base in winter. Don’t worry they will grow fast again and produce two crops in July and Ocotober in warm conditions!

As Mr. Naitoh uses no pesticides, in the afternoon he turns hunter and kill the little critters by hand!

Mr. Naitoh is not only a grower but a fine chef!
I bought this succulent-looking fig compote!
I also got his fig jam!

These figs will be delivered as far as Chiba Prefecture on the other side of Tokyo!

Apart of oranges and tea on pieces of land dispersed in the mountains, Mr. Naitoh also cultivates Roselle/ロセル, a variety of hibiscus.
Now, why is he growing flowers in the middle of his orchards?

For food!

The flowers are picked before they open at all.
The core will be discarded and only the red sepal will be kept to be turned into jam!
I got a full bag of them and made my own jam, reminiscent of acid pomegranates. Absolutely beautiful (in taste as well as in looks!)!

Mr. Naitoh accepts private orders of his three types of figs, fig compote, fig jam, roselle, so do not hesitate to call him!

NAITOH ORCHARD/内藤農園
Yoshihiko Naitoh/内藤好彦
Mobile: 09029465250
Tel.: 054-369-1679