Tag Archives: レシピ

美食, 野菜, 野菜亭, 観光, 農業, Gastronomes, Gastronomy, Health, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, Vegan, Vegetarian cuisine

Vegan Sashimi at Yasaitei in Shizuoka City (April 2012)!

April 17, 2012 dragonlife Leave a comment

Service: Excellent and very friendly
Facilities: Very clean, Beautiful washroom
Prices: reasonable
Specialties: Vegan and vegetarian Cuisine, Izakaya gastronomy, local products, oden. Good list of sake, shochu. Wines also available.

With the warm days coming quickly one is always in search of refreshing food and drinks.
Fortunately in Shizuoka City this is not a problem at all with the abundance of vegetables!

Yasaitei, like many izakayas in Japan, puts salt in front of their entrance to ward off evil spirits.
They even asked a oni/goblin to look after them!

A single look at the counter will let you know you have entered vegan and vegetarian heaven although the food is designed for all tastes and priorities!

Although you might have to check the dashi, the first snack coming with my shochu (shochu is vegan by the way!)! People with special priorities will appreciate!

Thick boiled wakame seaweed and new bamboo shoots o-hitashi/japanese-style appetizer!

The main attraction of the day: Vegan Sashimi Plate conceived with local vegetables!

The dressing is made of sesame oil, salt and red miso paste only, so no problems!
Now what did the plate consist of?

“Cindy” orange tomatoes (very sweet) and ice plant.

Small red radish and red pimento.

Juicy and mild daikon on shiso leaves.

Crunchy and juicy cucumber and mini tomatoes.

And finally chopped red onion giving support!
So tasty and healthy!

To be followed…

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

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, 観光, 魚, 魚海の幸, Fish, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Restaurants, sashimi, seafood, Shizuoka, Shizuoka City, sushi, Tourism

Sushi Design by Chef Kenta Birukawa at Sushi Ko in Shizuoka City!

April 17, 2012 dragonlife 4 Comments

Picture: Camille Oger

Service: Pro and very friendly
Facilities: Very clean. Excellent toilets
Prices: Reasonable
Strong points: Great variety of seafood from Shizuoka Prefecture and the rest of Japan. Great list of sake

The other day I had the pleasure to introduce my new friends Camille Oger and Julien Morelo to my favorite sushi restaurant, namely Sushi Ko in Aoba Park Street in Shizuoka City to show them what their Chef, Mr. Kenta Birukawa/尾留川健太さん was able of! Mind you, Mr. Birukawa is not anybody as he was elected one of the best 10 sushi designers in all Japan by his own peers last year!
Actually I was lucky to have Camille around as she is a professional journalist and her photos were of an inestimable help in the end!

Picture: Camille Oger

Chef Mirukawa is especially celebrated for his “Sushi Millefeuille”!
I asked him to devise one for us and he came with “Roses Millefeuille” made of sushi rice, cucumber, akami (tuna), avocado, sushi rice, katsuo bushi, shiso, the whole topped with three roses made of akami tuna, salmon and kampachi/amberjack!

Picture: Camille Oger

Actually, one of our two lady neighbors was celebrating her birthday! Upon seeing our Millefeuille she asked Chef Birukawa to design one as a Birthday Millefeuille!
Chef Mirukawa was only too glad to oblige!

Here is another sample of Chef Birukawa’s Millefeuille!

Picture: Camille Oger

Next we asked Chef Birukawa to prepare us a “Rainbow Roll”!
Camille did a great work taking pictures of every step!
The above picture is the first step: preparing the ingredients.

Picture: Camille Oger

Second step!

Picture: Camille Oger

Rolling the whole carefully…

Picture:Camille Oger

Rolling…

Picture: Camille Oger

Rolling…

Picture: Camille Oger

Almost there!

Picture: Camille Oger

A lot of care at the end…

Picture: Camille Oger

Rolled!
Next the cutting!

Picture: Camille Oger

Et voila!

It was not all millefeuilles and rolls. We also had a beautiful kawahagi o tsukuri/filefish sashimi plate!

You roll the thin slices of fish around a few pieces of thin leek and dip the whole in a sauce made with the raw liver of the fish!

Picture: Camille Oger

Chef Birukawa had kept a few pieces apart to make this beautiful filefish nigiri with its liver on top!

And we had its deep-fried cheeks later!

We had more sashimi including the hirame/sole above!

And also this beautiful lightly seared kinmedai/golden eyes seabream!

Special service: daikon and botarga/mullet roe/karasumi sandwich!

Among the many nigiri, I had my friends discover magurozuke/marinated tuna!

A Shizuoka specialty: Shirasu/sardine whiting!
Raw and fresh it is very difficult to eat outside Shizuoka Prefecture!

As a gunkan/mothership nigiri with chopped leeks and grated ginger!

Or as a mini nigiri!

To be continued…

SUSHI KO
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 2-3-1 (Aoba Park Street)
Tel.: 054-251-9701
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (in Japanese)
Smoking allowed. Private room can be arranged for non-smoking (4 people)

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, 観光, 魚, 魚海の幸, Fat Greening, Fish, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, Tourism

Japanese Fish Species 1: Fat Greening-Ainame-鮎魚女

April 16, 2012 dragonlife Leave a comment

Ainame/鮎魚女/Hexagrammos otakii or Fat Greening is a truly Japanese seasonal fish, which has become a rarity as it lives only around the Japanese archipelago along rocky shores in water comparatively high in salt (some are also found around the Korean Peninsula).
Luckily enough it has been raised successfully in the Western part of Shizuoka Prefecture for the last few years.
Its rarity is caused by its popularity with anglers and its very fine taste.
A cousin of the rock fish, it is called many other names such as Aburako, Aburame and when young, Kujime.
The best season is in May and June. As it lay eggs in Winter, the taste loses its appeal.

It is a real morsel to be enjoyed in many ways:

As sashimi, even its skin is edible!

It makes for superb sushi nigiri!

Like any great white-fleshed fish, you must sample it in karaage/deep-fried!

The same karaage can be then marinated!

Another great way to enjoy it is to cook it as Japanese nimono, either slowly simmered or steamed and served with a soy sauce, sake and mirin sauce!

Of course it makes for a supreme delicacy “poele” in French or Italian gastronomy!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Cuttle Fish, 烏賊, 美食, 観光, 魚海の幸, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, Tourism

Japanese Cuttlefish/Squid Species 6: “Japanese lesser” Varieties

April 15, 2012 dragonlife 4 Comments

IKA-MONSTER
Inedible Lesser Variety!: Giant Squid

By “Japanese lesser” I mean species both more difficult to find on markets, more local and not as appreciated as the former five varieties.
Howeve these should not be looked over as they are still good enough for the finnicky Japanese and appreciated as rarities!

I kept the pictures small as this would be just too big a report!

BOZU IKA

IKA-BOUZUIKA-1

IKA-BOUZUIKA-2

IKA-BOUZUIKA-3

IKA-BOUZUIKA-4

EZOHARI IKA

IKA-EZOHARIIKA-1

IKA-EZOHARIIKA-2

HAKUTENKOU IKA

IKA-HAKUTENKOUIKA-1

IKA-HAKUTENKOUIKA-2

HIMEKOU IKA

IKA-HIMEKOUIKA-1

IKA-HIMEKOUIKA-2

KAMINARI IKA

IKA-KAMINARIIKA-1

IKA-KAMINARIIKA-2

KO IKA

IKA-KOIKA-1

IKA-KOIKA-2

IKA-KOIKA-3

IKA-KOIKA-4

SHINDO IKA

IKA-SHINDOIKA-1

IKA-SHINDOIKA-2

IKA-SHINDOIKA-3-SHIOYAKI

IKA-SHINDOIKA-4

SHIRIYAKE IKA

IKA-SHIRIYAKEIKA-1

IKA-SHIRIYAKEIKA-2

IKA-SHIRIYAKEIKA-3

SODE IKA

IKA-SODEIKA-1

IKA-SODEIKA-2

SUJI IKA

IKA-SUJIIKA-1

IKA-SUJIIKA-2

USUBENI IKA

IKA-USUBENIIKA-1

IKA-USUBENIIKA-2

If you have any questions, don’t hesitate!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, 野菜, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, Tourism, vegetables, Vegetarian cuisine

Sansai/Edible Wild Japanese Mountain Vegetables (2012 edition)

February 21, 2012 dragonlife 2 Comments

tomii-veg31

“Sansai/Wild Mountain Plants” are around the corner so I thought it might be a good idea to draw people’s attention back to them for easier reference! They also include wild fruit that can be eaten both as vegetables and fruit with various preparations.
Some can be boiled, others fried, prepared as tempura, cooked in soup, prepared as pickles or jam, etc.

As it would become far too big (already massive, but inexhaustive) a posting if I wrote everything, please pick up one item at a time if you want more explanations and I will write an individual article for your pleasure!
But some have added some since the last time I wrote about them and I added some facts!

Here we go:
(No particular order)

ainu-negi-alium-victorialis
AINU NEGI: ALIUM VICTORIALIS
Also called: GYOUJA NINIKU/VICTORY ONION/ALPINE LEEK

High in Vitamin B1

akebi-chocolate-vine
AKEBI: CHOCOLATE VINE

High in Potassium, Vitamin B1, B2, B6, C and vegetal fibers.
Provide great stamina!

amadokoro-polygonatum-odoratum
AMADOKORO: POLYGONATUM ODORATUM

azami-thistle
AZAMI: THISTLE

fukinoto-giant-butterbur
FUKINOTO: GIANT BUTTERBUR/FLOWER CLUSTER

High in Vitamin A Beta carotene, B1, B2, b6, C, vegetal Fibers and Potassium.

hamaboufuu-glhnia-littoralis
HAMABOUFUU: GLEHNIA LITTORALIS

hangonsou-senecio-cannabifolius
HANGONSOU: SENECIO CANNABIFOLIUS

hasukappu-lonicera-caerulea
HASUKAPPU: LONICERA CAERULEA/HASCUP

hikagehego-flying-spider-monkey-tree-fern
HIKAGEHEGO: FLYING SPIDER MONKEY TREE FERN

irakusa-urtica-thunbergiana
IRAKUSA: URTICA THUNBERGIANA

itadori-japanese-knotweed
ITADORI: JAPANESE KNOTWEED

katakuri-dogtooth-violet
KATAKURI: DOGTOOTH VIOLET

Flowers are also edible.

kiboushi-plantain-lily-hosta-fortinei
KIBOUSHI: PLANTAIN LILY HOSTA FORTINEI ( a variety of Hosta Montana)

kogomi-ostrich-fern
KOGOMI: OSTRICH FERN (exists as green and red)

Great plant as it needs no special procees to erase tanginess.
High Carotenes, Vitamin C, Amino acids and vegetal fibers.

koshiabura-ascathopanax-sciadophylloides
KOSHIABURA : ASCATHOPANAX SCIADOPHYLLOIDES

kuko-chinese-wolfberry
KUKO: CHINESE WOLFBERRY

kusagi-harlequin-glory-bower-peanut-butter-shrub2
KUSAGI: HARLEQUIN GLORY BOWER PEANUT BUTTER SHRUB

matatabi-silver-vine
MATATABI: SILVER VINE

mitsuba-japanese-honeywort
MITSUBA: JAPANESE HONEYWORT

nirinsou-anemone-flaccida
NIRINSOU: ANEMONE FLACCIDA

nobiru-alium-macrostemon
NOBIRU: ALIUM MACROSTEMON

High in Vitamin C, Carotenes, Calcium, Potassium and vegetal fibers.

oyamabokuchi-synurus-pungens
OYAMABOKUCHI: SYNURUS PUNGENS

ryoubu-clrthra-barbinervis
RYOUBU: CLERTHRA BARBINERVIS

sarunashi-actinia-arguta
SARUNASHI: ACTINIA ARGUTA

seri-japanese-parsley
SERI: JAPANESE PARSLEY

suberiyu-common-purslane
SUBERIYU: COMMON PURSLANE

takenoko-bamboo-shoots
TAKENOKO: BAMBOO SHOOTS (SPROUTS)

tanpopo-dandelion
TANPOPO: DANDELION

tara-no-me-aralia-elata
TARA NO ME: ARALIA ELATA

High in Potassium, Vitamin A Beta Carotenes, B2 and vegetal fibers.

tsukushi-horsetail
TSUKUSHI: HORSETAIL

High in Potassium, Magnesium, Carotenes and Vitamin E.

tsuroganeninjin-adenophora-triphylla
TSUROGANENINJIN: ADENOPHORA TRIPHYLLA

udo-aralia-cordata
UDO: ARALIA CORDATA

High in Potassium, Calcium, Magnesium, Vitamin B1, C, Pantotene acid.
Helps combat human body acidity.

yamaudo
YAMAUDO: same as UDO (above)

urui-hosta-montana
URUI: HOSTA MONTANA

Can be eaten raw.
Great in salads. Have become a common vegetable in Japan.

warabi-pteridium-aquilinum
WARABI: PTERIDIUM AQUILINUM/BRACKEN

High Potassium, Calcium, Magnesium, Iron, Vitamin B2, C, E and vegetal fibers.

yamabudo-crimson-glory-vine
YAMABUDO: CRIMSON GLORY VINE

yamawasabi-wild-horseradish
YAMAWASABI: WILD HORSERADISH

zenmai-osmunda-japonica
ZENMAI: OSMUNDA JAPONICA/ROYAL FERN

High in Potassium, Vitamin A Beta Carotenes, B2, B6, C and vegetal fibers.

FUKI:JAPANESE BUTTERBUR/GIANT BUTTERBUR

High in Potassium, Calcium, Vitamin B2 and vegetal fibers.

—————————
Still have to find the English names for the following ones!

aiko
AIKO

akamizu
AKAMIZU/ELATOSTEMA UMBELLATUM var. NAJUS

Found the name!

aomizu
AOMIZU

INUDOUNA

shidoke
SHIDOKE

ITADORI

HONNA/Also called SUPPON

YOMOGI/MUGWORT

Not to be confused with absinthe!

NOKANZOU

YUKINOSHITA/BEEFSTEAK GERANIUM

Found the name!

RECOMMENDED RELATED WEBSITES

Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

美食, 野菜, 農業, Gastronomy, vegetables

Zucchini Flower Fritters (updated)

June 6, 2011 dragonlife 4 Comments

Zucchini flowers have been a long-time favorite of people living around the Mediterranean Sea, especially in Italy and French Provence.
The Japanese have recently grown fond of not only zucchini, but also their flowers and are growing them with a vengeance!
It is little wonder they come up with their own, if much simpler, version of zucchini flower fritters!
Since we are again in season (at long last) I tohought it might help some friends!

INGREDIENTS: For 4 people

-Zucchini Flowers: 4
-Prawns/shrimps: 6 (medium-sized)
-Mozzarella Cheese (they make it in Japan, now, even in Shizuoka Prefecture! And that from real water buffaloes!): 1
-Onion: 3 tablespoons (very finely chopped)
-Flour: as appropriate (or if you are Japanese food cognizant, use tempura batter. Rice flour is OK, too)
-Lemon juice: 1/2
-Baby leaves mix for accompaniment: as much as you like!
-Salt: as appropriate
-Pepper: as appropriate
-White wine: a little

RECIPE:

-Take the pistils out the zucchini flowers.

-“Peel” the shrimps if necessary and clean them. Cut them into 2 cm long pieces. Cut off half of the zucchini green part (not the flower) and cut again into 1 cm long pieces.

-Lightly fry the zucchini and shrimps with olive oil. Season with a litle salt, pepper and white wine. Transfer into a bowl and let cool for a while.

-Cut the mozzarella into small pieces and add into the bowl. Mix the lot.

-Delicately open the zucchini flowers and fill them with the above mixture. Do not fill completely as you need to close the flower by twisting their extremities.

-Either wrap the flowers in a little flour or tempura batter and delicately them fry them in shallow olive oil.

-Serve with baby leaves seasoned with a very little salt, some pepper and wine vinegar, and a wedge of lemon/lime.

Uncategorized

Organic French Fries at Uzu/An Interesting Cooking Technique

August 12, 2010 dragonlife 4 Comments

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.

The other day when I visited Uzu with the Missus, I had found the fried potatoes included in the Vegan Oarganic Salad so intriguing that I couldn’t help ordering them separately!

The potatoes are of two kinds:
Pinkish ones called Red Moon and the other yellowish called Inca Mezame.
Both were gron organically by Mr. Matsuki at Bio Farm in Shibakawa Cho in Fujinomiya City at the foot of Mount Fuji.

Now the cooking technique was a bit out of the ordinary:
The potatoes are first steamed whole with their skins.
Instead of slicing them or cutting them into sticks, the potatoes are broken by hand. The potates are chosen small enough to be broken only in two to four chunks of irregular shape.
They are then deep-fried in high quality oil.
The fact their shape is uneven allows for a bigger outer surface with a lot of crispiness, especially when accounting with the skins!
Having been steamed, the potatoes have acquired the perfect balance of outside crispiness and inside tenderness, but keeping their firmness at the same time, allowing for a deep and satisfactory bite!

Do try it!

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)

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

Uncategorized

Vegan Local Organic Salad at Uzu

August 9, 2010 dragonlife Leave a comment

I wish all my vegan and vegeterian friends could at least visit once Uzu Izakaya in Shizuoka City!
They try really hard to serve local organic vegetables, especially those grown by Mr Satsuki at Satsuki Bio Farm in Shibakawa Cho, Fujinomiya City at the foot of Mount Fuji!

The above salad was ordered last Thursday by the Missus.
It was enormous and I was certainly supposed to help finishi it!
We were actually lucky to get as they they were limited to 5 serving only.
We always make a point of ordering it as the vegetables will be different next time!

They did include many varieties, some of which I can’t remember.
There are red okra, white goya, Red Moon and Inca mezame potatoes (first fried), black tomatoes, green peppers, shishito chili pepper, red chickory/endive, orange, zucchini, the whole basket!

Another view!

To be savored one at a time, with chopsticks (and a great glass of sake!)!

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)

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

Uncategorized

Vegan Sashimi at Yasaitei (2010/08/04)

August 4, 2010 dragonlife Leave a comment

Service: Excellent and very friendly. All ladies!
Facilities: very clean
Prices: reasonable
Specialty: Vegan and vegetarian Cuisine, Izakaya gastronomy, local products, oden.

In these hot days of summer (and sultry nights) in Japan, one is in a constant need for water/fluid and vitamins.
Although I’m no vegan or vegetarian, I totally agree that fresh vegetables are best.
Here in Shizuoka, we are not only blessed with a wealth of local vegetables, but due to the central location in this country, vegetables from all other parts of Japane find their way quickly onto our plates.

“Mokuzu seaweed” appetizer.

We are also blessed with great izakayas who make a point of serving as much local produce as possible.
One of them is the famed Yasaitei in downtown Shizuoka.
It might be a good idea to call or reserve beforehand as it is packed what the time of the day/night or the economic situation!

A closer look at mokuzu seaweed served in rice vinegar with a few seame seeds and lemon zests.

If you are vegan or vegetarian, you must ask: “Yasai no Sashimi kudasai! (Vegetables Sashimi, please!)”.
And this a sample of what going to be served.
Actually you can even ask which vegetables you would like to sample by pointing at them displayed on the shelf along the counter!

The dressing is also vegan!
Sesame oil/goma abura, rock salt/gaien and miso paste!

A side view which will give you an idea of the plate design!

And another one!

Alright, time for a detailed explanation:
Front: Radish, Cucumber, both crucnshy and juicy, and “Makuwa Uri”

“Makuwa Uri” is Oriental Melon in English, although they come in many varieties.
If you call a melon “uri/瓜” in Japanese, it refers to thekinds eaten as vegetables.
This particular is a bit of a misnomer as it is sweet and can be eaten only raw.
It tastes like pears, but less sweet. it makes for a beautiful note among other vegetables.

As for the second row, I was served daikon, myoga ginger sprouts and mizu nasu/water eggplants. The latter are eaten raw and mostly come from Osaka.

The last row/supporting row consists of shiso/perilla leaf and finely sliced white onion (sweet!).

I hope I have given you an idea for a refreshing and healthy summer appetizer!

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

Uncategorized

Vegan Japanese Cuisine: Nasu Somen/Egg-plant Somen

July 28, 2010 dragonlife 22 Comments

I’m neither vegan or vegetarian, but I can tell you that the present scorching weather might convince me to become one! LOL
Egg-plants or aubergines (frankly speaking, I orefer the latter!) are abondant in this season, and they are easily available as organic vegetables, too. There are so many kinds in Jpaan, including Mizu Nasu/Water Aubergines that are eaten raw!

Grilled or fried aubergines are very popular, but there are simpler and healthier ways to prepare them!
Somen/素麺 are very thin noodles that are enjoyed cold/chilled in summer.
Here is a simple recipe just in between: Nasu Somen.

INGREDIENTS & RECIPE:

-Count one long-type aubergine per person.

-Peel the aubergine and cut it in very thin strips with the point of a sharp knife.

-Coat the the aubergine strips with cornstarch.

-Prepare one pan full of hot (just before boiling point) and a large bowl full of icy (leave some cubes of ice in it) water.

-Cook the cornstarch-coated aubergine strips in the pan full of hot water (keep the fire low), a small bunch at a time, and as soon as cooked to satisfaction (should not take long, bu experiment!) transfer into icy water.

-Once the aubergine strips have cooled down completely, transfer into a sieve and drain thoroughly. Place on a serving dish as shown on picture above.

-Use vegan dashi and some light soy sauce or ponzu as sauce. Add a little chili pepper if you like your food hot.
Top with plenty of available sprouts and greens as well as grated ginger. Experiment again! There is no end to delicious variations!

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

Uncategorized

Vegan Italian Cuisine: Appetizer at Il Paladino

July 22, 2010 dragonlife 4 Comments

Service: Excellent and very friendly
Facilities: great and very large washroom, great cleanliness overall
Prices: reasonable to expensive.
Specialty:Sicilian Cuisine. Top-class Italian wines and great collection of Grappa.
Non-smoking at tables.

With the scalding heat frying us all day long, what can we possibly eat without overcrowding our system?
When I visited Il Paladino, probably the best Italian restaurant in the Prefecture (BG is going to kill me again for that kind of comment!), the chef genially replied: “Just eat vegetables, more vegetables, and even more vegetables!”

Shizuoka Prefecture is blessed with an almost limitless array of vegetable varieties. Actually one has to keep his eyes, nose, and even ears well open, as many more new ones come by the day! I am certainly not one to complain as such knowledge comes inhandy at work when interviewing local farmers!

Present (notice I said “present”) Italian gastronomy wouldn’t exist without tomatoes. Well, I know some good Italian friends who would love to discover the local cultivars.
Shizuoka is receiving a lot of attention for its tomatoes, especially the “Ameera/Very Sweet” genus, which comes in various sizes, from minuscule to large plum-sized.
Il Paladino’s chef chose the latter to prepare his appetizer. They are not only very sweet and fleshy, they also are red all the way through with very little water and pips. You thoroughly enjoy cutting them with a knife, a rarity in Japan!

The tomatoes are peeled first before being marinated with garlic, cucumber (that is served together), lemon, vinegar, olive oil, laurel leaves, sugar, salt, pepper and some “secrets”.

The tomato is then served chilled with the cucumber. Red pimento (not marinated) and basil leaves are added for taste and looks. Finally marinade will be sieved above the whole before being served with toasted home-made bread. I cannot guarantee that the latter was vegan, though, but you certainly need the bread to sponge off the marinade (make sure your bread is vegan, then!)

Tratorria Il Paladino
420-9839 Shizuoka City, Aoi-Ku, Takajo, 2-8-19
Tel.: 054-253-6537
Opening hours: 11:30~13:30, 17:00~22:00
Closed on Mondays
Credit cards OK (Dinner only)

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French Cuisine: Shizuoka Products at SUGIMOTO TETSUYA-Part 4 (Dessert: Fried Watermelon and Green Tea Ice Cream)

July 18, 2010 dragonlife 2 Comments

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

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 Sugimoto Tetsuya!

If you can read Japanese you will know what is waiting for you inside!
A gastronomic paradise in Shizuoka Prefecture!
Mr. Sugimoto does everything by himself: chef, waiter and entertainer! This is real slow food in its true and best meaning!
Almost all ingredients are from Shizuoka Prefecture, be they vegetables, fruit, meat or fish!
But his specialty is organic vegetables from Shizuoka Prefecture!
I requested that this menu feature only produce for Shizuoka Prefecture only.
Since it has turned into a fairly long meal to explain I go about it dish by dish. This is the last part (at last): Dessert! An evry unusual one!

Tetsuya Sugimoto cut out a rectangular piece out a Shizuoka-grown watermelon and fried it on both sides on a lttle oil.
Now, who would have thought of that?!

He placed the hot watermelon on a rectangular plate and seasoned it with vicotto sauce (alright, not for Shizuoka!LOL)

He then put some vanilla (of course not from Shizuoka, but the ice-cream is home-made!) with the idea that it will melt quickly and will become a second seasoning.

On top he placed a large portion of ice cream he made with “Hon-yama” green tea (not matcha), probably the most famous brand of green tea in Shizuoka Prefecture (45% of the total Japanese production!).
He put the finishing touch with fresh leaves of Shizuoka-grown organic mint!

The combination of warm and crunchy watermelon with the unctuosity is the ice cream is difficult to describe as at least four kinds of taste stimulate your palate!

A must try recipe!

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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French Cuisine: Shizuoka Products at SUGIMOTO TETSUYA-Part 3 (Main Dish: Pork)

July 18, 2010 dragonlife Leave a comment

I chose pork.
This pork goes by the name of LBY TON and comes from a pig raised by Mr. Matsuzawa in Fujinomiya City. It is of supreme quality and taste with little fat inside the meat itself (although the fat around it is also a morsel!) with a great bite reminiscent of top-class ham.

The pork (from the shoulder) was first rissole/fried on all sides before being cooked inside the oven.

All vegetables are organic and grown by Mr. matsuki of Bio Farm Matsuki in Fujinomiya (formerly Shibakawa Cho): burdock/gobo, carrot/ninjin, cucumber/kyuri, Morrocan Stringbeans/Morokko Ingen, “Tsurumurasaki”, Inca mezame potato and Red Moon Potato.
All vegetables were first fried in olive oil with a minimal seasoning and then lightly baked inside the oven.

The whole was served with Mr. Sugimoto’s own mustard dressing!

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French Cuisine: Shizuoka Products at SUGIMOTO TETSUYA-Part 2 (Organic Vegetables)

July 16, 2010 dragonlife Leave a comment

If you can read Japanese you will know what is waiting for you inside!
A gastronomic paradise in Shizuoka Prefecture!
Mr. Sugimoto does everything by himself: chef, waiter and entertainer! This is real slow food in its true and best meaning!
Almost all ingredients are from Shizuoka Prefecture, be they vegetables, fruit, meat or fish!
But his specialty is organic vegetables from Shizuoka Prefecture!
I requested that this menu feature only produce for Shizuoka Prefecture only.
Since it has turned into a fairly long meal to explain I go about it dish by dish. This time we shall talk about the organic vegetables dish!

All these were organic vegetables grown by different farmers in Hamamatsu City.
The dish included egg-plants/aubergines, 3 varieties of zucchini, tomato and “manganji” Chili pepper.

All vegetables were first sauteed separately and cooked in the oven before served with two different dressings:
-Olive oil and orange juice
-Framboise/raspberry vinegar
Were I served this everyday I certainly would become vegetarian!
All vegetables were cooked to perfection to a crispy outside and just tender enough inside thus protecting and enhancing their natural savor while preserving all their nutrients!
No need to mention the tableau they made up!

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French Cuisine: Shizuoka Products at SUGIMOTO TETSUYA-Part 1(Appetizer)

July 16, 2010 dragonlife 4 Comments

If you can read Japanese you will know what is waiting for you inside!
A gstronomic paradise in Shizuoka Prefecture!

Lunch and

dinner can chosen from the chef recommendation menus or a la carte. A la carte means that you can agree on a budget and an individual meal making it fun for both the diner and the chef!

Mr. Sugimoto does everything by himself: chef, waiter and entertainer! This is real slow food in its true and best meaning!

Almost all ingredients are from Shizuoka Prefecture, be they vegetables, fruit, meat or fish!
But his specialty is organic vegetables from Shizuoka Prefecture!
I requested that this menu feature only produce for Shizuoka Prefecture only.
Since it has turned into a fairly long meal to explain I will go about it dish by dish. This time we shall talk about the appetizer!

The fish is rainbow trout rasied by Mr. Kukuri in Fujinomiya City at the foot of Mout Fuji! It was first marinated and then brushed with delicious (secret) dressing.
The fish was then monted on aubergines/egg plants and mini tomatoes grown by b Mr. Kaneko in Hamamatsu City. The aubergines had been first grilled, then peeled and marinated before being cut in large pieces. More dressing was added with fresh chopped green leaves.
The rainbow trout and aubergines made for a sublimely simple (in concept) and sophisticated (in taste) combination inside the palate!

Organic vegetables dish next time!