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THE JOY OF SAKE in TOKYO, November 2nd

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For more details check: http://www.joyofsake.com

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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Shizuoka Agricultural Products: The Yamaguchis’ Benihoppe Strawberry Fields (beginning of October)

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Haruka/晴香, Tamako/玉子 and Mitsuo/光雄 Yamaguchi/山口

This the second part as promised of my interview of the Yamaguchi Family, a major grower of strawberries, exclusively of the Benihoppe variety, in Nirayama, Izu Peninsula. Read the first part for better understanding!

As mentioned before, “Benihoppe” or “Red Cheeks” strawberries is a cultivar which was successfully developed no later than in 2002 in Shizuoka Prefecture. It has since been voted as the best-balanced strawberry in Japan, and Izu Peninsula being near Tokyo, we do not see too many of our fruit on our own market stands!

To cut a long story short I was back at Mishima JR Station yesterday where Haruka Yamaguchi picked me up to give me a lift to her parents strawberry fields.

The Yamaguchis own a total of 15 greenhouses for a total of 1,500 tsubo (4,500 square meters), a fairly large property for a single family in this particular area counting for no less than 187 registered farms!
When you realize that their greenhouses stand in many different locations you can understand the sheer work of only opening and closing the roofs depending upon the weather, humidity and temperature every day! No need to say that when torrential rains fall upon them it becomes a real scramble!

The new strawberry seedlings were finally planted on the 15th of September. A couple of seedlings had been cut out and analyzed to ascertain that the flowers buds were forming.

Now, what is that box for?
A beehive will stand on it 5 days before the first strawberry flowers start blooming.
One just can’t pollinate the flowers without them!
Artificial pollination would be too cumbersome and will not be uniform with the consequence of misshaped fruits.
The Yamaguchis breed their own bees in 16 beehives, one for each greenhouse.
Don’t worry, they eat and share the honey!

Fruit size will depend on how well the flowers are pollinated.
Only the strict minimum of fertilizer will be dispensed until the soil is covered with vinyl sheets.
Weeds will have to be picked out by hand until then.
No pesticides will be used either.
Insects-eating insects will then be introduced!

The Yamaguchis will use large vinyl sheets to close the soil between the seedlings and rows. Instead of making holes in the sheets which tend to damage the seedlings, they join the sheets between the plants with staplers.
Now, do you see the blue tube running between the plants?

They are actually water hoses (or pipes, as you like)

The water springs out of the tube exactly between the plants.
That is, there will be enough space left between the vinyl sheets for the seedlings to be watered twice a week for 15 minutes.
Clever, isn’t it?

Maintaining the plants and picking the fruit is impossible work to do standing or kneeling.
The Yamaguchis and many other strawberry growers use that clever contraption to “run/roll” between the rows and work in relative ease!

Strawberry season lasts from about November 15th and 31st of May.
The best season are December and May as for sweetness. February see the largest fruits while the largest production occurs in March.

Look forward to my next report in December!

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

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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Shizuoka Sake Tasting: Bandai Brewery-Junmai Ginjo Genshu Homare Fuji

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Bandai Brewery is located in one of the most scenic cities of Shizuoka Prefecture, Izu Peninsula formerly called Shuzenji. The city has recently been included into a larger city called Izu City, but people and tourists certainly don’t mix the two when they say they are going to Shuzenji!
One can reach this city also famous for its hotsprings and Japanese inns by taking a local train from Mishima City.
When you go down at Shuzenji Station, don’t forget to visit the souvenir shop where you will find all the products of Bandai Brewery, including real wasabi shochu!

Bandai Brewery is one of the oldest breweries in the Prefecture and its history under other names can be traced back to the 16th Century!
Like most of the other sake breweries in Shizuoka Prefecture, it has started to use locally grown sake rice to ensure a stable output.

Rice: Homare Fuji 100% (grown in Shizuoka Prefecture)
Rice milled down to 60%
Dryness: +3
Alcohol: 16~17 degrees (genshu: no water added)
Bottled in July 2010

Clarity: very clear
Colour: faint golden hue
Aroma: Strong and fruity: banana, vanilla, hints of pineapple
Body: fluid
Taste: Strongish attack with junmai petillant and a lot of fruit. Warms back of the palate. Well-rounded backed up by pleasant alcohol.
Complex: banana, gum-candy, almonds with memories of coffee beans later.
Softens with food to turn dry again on its own.
Almonds and banana tend to follow each other alternatively.

Overall: A sake you might as well drink chilled as it is quite sweet in spite of a +3 dryness level (quite dry by Shizuoka standards).
One of those sake you can pour over an ice-cream!
Very pleasant. Tends to get drier with food.
Would very well accompany blue cheese like a Port wine, or being drunk as a digestif!

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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Shizuoka Prefecture Agricultural High School (1)

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I’ve lived 34 years in Shizuoka City, and I still remember that about 20 years ago farmers’ sons had to be dragged screaming into that venerable establishment!
How times have changed since then!

Founded in 1903 (3rd year of Taisho Era), it has been rebuilt many a time and has grown into a highly respected high school in the whole Prefecture and well beyond.

There are many reasons to that and probably not the ones you would expect.
First of all, the environment is truly propitious to study with all the greenery between the buildings. I’m not talking about the 3 ha of cultivated land! By Japanese standards, it is a large school by area standards.

Although it used to be mainly a boys’ high school, the trend has completely changed with 493 girls for 231 boys!
The introduction of three new subjects in the curriculum in 1996 is probably the most notable factor behind this change: Agricultural production, that is real farming, Environment and Food Departments.

Although plenty of history is still visible within its compounds, Shizuoka Prefectural (Public) High School is resolutely modern and extremely well-equipped, even included animal husbandry!
My relation with the high school started this year when I met some of their teachers at a party. Teachers and staff on the whole are unusually warm, easy-going but firm on etiquette, smiling and most of all pro-active. Pro-active? I mean that these ladies and gents are not afraid to show everyone that they themselves are keen to learn!

Flowers!

I had already visited the school quite a few times when the Shizuoka Prefecture-run Agricultural Homepage, AGRIGRAPH (6 languages) sent me on a series of reports.
Now, visiting the school compounds is like exploring a farming enterprise!

Tomatoes and other vegetables.

The greenhouses might be squarer and higher bt the techniques and technology are the same!
Actually Shizuoka has 3 Prefectural High Schools, a sure sign of the times when people are getting more aware of their food and environment!

A spinach variety.

Akihime strawberries. Looking forward to another visit soon! LOL

Cucumbers

Actually the students either take their produce back home or sell it. In the latter case, all the proceeds go to the Prefecture!

Tomatoes again!

This particular vegetable bed is allotted to 41 students.

Except for one, they all work in pairs on their alotted bed with their names written on small poles in front of each culture!

Plenty of tools for plenty of students!

Don’t they look neat!

Dressed as real farmers, aren’t we!

Teachers there are happily obeyed and listened to! I never heard a misplaced word by any lecturer, a rarity in Japanese high schools!

Daikon and spinach seeds.

Would you believe that one of those two little ladies greeted me not only in English, but also in French!

Don’t forget this is green tea land, as Shizuoka Prefecture produces no less than 45% of all green tea in Japan!

What strikes most in this establishment is that almost every available space is filled with greenery and flowers, a luxury in space-cramped Japan!

I had to pay a long visit to my new friend’s, Mr. Ishida, class and school club. Mr. Ishida teaches solely the art of making bread (and some cakes)! That particular class is an elective subject. There are only 33 students (1st to 3rd year) but the learn how to make 33 different breads during the whole 3-year cursus!

The present subject was wholegrain wheat bread!
Fermented no less than 3 times!

Girls from another class who came to collect their chocolate cakes!

Shaping the small loaves for the oven.
Quite a few boys among the students!

The mini loaves coated with wholegrain flour before being baked at 210 degrees Celsius!
I went back home with half a dozen of them (plus a baguette and chocolate cake!)!

The chocolate cakes!

Absolutely yummy!

A sample line of the breads created by the students.
Incidentally Shizuoka Prefecture Agricultural School is famous all over Japan for taking most prizes at the Annual Japan High School National Bread Contest!

Attentive, aren’t they?

Well, this is the first of a series of articles!
Look forward to the next ones!

Shizuoka Prefecture Agricultural High School
420-0812 Shizuoka City, Aoi Ku, Furusho, 3-1-1
Tel: 054-261-0111/0113
Fax: 054-264-2226
Homepage: http://www.shizuoka-c.ed.jp/shizuoka-ah/ (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; Jacqueline Church; The Foodonymph (in Dubai!); Alchemy, Simple Ingredients, magical Food (in Ireland!); Curious Foodie; Mr. Foodie (London/UK)

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Robert Yellin’s Newsletter: Pottery Lecture-Dinner in Tokyo and others

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Greetings from Mishima,

The first day of October here arrives in what seems like a dream-passing of time; wasn’t it summer just a few days ago? We hope this finds all well in whatever season it may be where you are. Here in Japan autumn is one of the most delightful times of the year, not only for the beautiful scenery, yet also for the delicious food and art; autumn is called the ‘Culture Season’ with many exhibitions throughout the land. I recently wrote a Japan Times column on one such exhibition that can be read here: http://search.japantimes.co.jp/cgi-bin/fa20100903a1.html

What’s New on Our Site
This is a rather short newsletter of greeting and also to invite those who have signed our guest book to visit the online gallery if you haven’t recently. The variety of work is truly dazzling from recent additions such as Hasu Yoshitaka’s powerful Iga ash-glazed works, such as the box seen. Also featured is a brilliant Wa-Harmony Ring by Kako Katsumi, a rare 1966 Bizen vase-flask by Mori Togaku, published Bizen work by Kakurezaki Ryuichi, a large celadon charger by Living National Treasure Nakajima Hiroshi, major Nezumi-Shino platter by Wakao Toshisada and two platinum-glazed kogo by wonder-women Ogawa Machiko. We’ll also have some new works to show by Gomi Kenji soon as well.

So, please do pay a visit to www.japanesepottery.com to refresh your spirit with some autumn beauty from Japan.

Lecture-Dinner in Tokyo
Also, on the evening of Oct.22nd world-renowned sake authority John Gauntner and I will be hosting a lecture-dinner in Tokyo and for anyone who might be available, or know someone in Tokyo who might be interested, please do email me directly for more details. John’s extensive web site can be visited at www.sake-world.com.

Online Exhibitions, 2011 Yakimono Calendar
We have no large exhibitions planned at the gallery for the remainder of the year, yet will be offering works by various artists in our Exhibition Page each month, as well as weekly updates of works that are always a pleasure to view. I’ll be visiting Bizen and Mino this month so please look for treasures from those parts soon.

We’ll have a lovely Yakimono calendar for 2011 and will add your name to the list of those who will receive one, if you acquire a work from the gallery from now until mid-December.

Many thanks as always for your interest and as always;
All the best from Japan.

Cordially,
Robert Yellin

Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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)

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Food Humor: Acid Milk!

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A few years ago we used to see those big ads in Japan for “Homo Milk” standing for “Homogeneous Milk”. That is, until someone pointed out this might mislead some people into the wrong conclusions…

I found this truck in front of a kindergarten this morning on the way to my classroom.
After some investigation I found out (with the help of my Japanese student), that yoghurt is also called fermented milk in Japanese!
Acid Milk simply stands for Yoghurt!
Even so, it might be a good idea (but I suppose it is too late!) to think of a change of name, unless some people (again!) think of an even worse possibility! LOL

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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Shizuoka Sake Tasting: Yamanaka Brewery-Aoitenka Toubinkoi Muroka Junmai Ginjo

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Yamanaka Brewery i not easy to access as it is far away from Kakegawa Station near the sea and one can reach only by bus, car and bicycle (not from Shizuoka City for the latter!)!
It is a fairly small establishement, although very well known, the more for it that its neighbour is the famous soy sauce brewery, Sakae!

This particular bottle was extravagant for many reasons.
The decoration was very original in the sense that the label on the bottle is actually made of cloth!
Coming into a great box with plenty of explanations, both the bottle and box are worth a collector’s attention.

The contents were also absolutely extravagant:
The real title is Yamanaka Shuzo/Yamanak Brewery, Aointenka (sake name), Tobinkoi (sake extracted drop by drop by being left hanging into sacke inside the tank and into a large glass jar), Muroka (unfiltered), Junami Ginjo (high premium with no alcohol added), Genshu (no pure water added), the whole meaning a completely untouched sake brew!

Now for the details:
Rice: Yamada Nishiki from Hyogo Prefecture
Rice milled down to 48% (high dai ginjo level!)
Yeast: 1401
Dryness: +2
Acidity: 1.7
Alcohol: 16~17 gegrees
Bottled in July 2010

Clarity: very clear
Colour: transparent
Aroma: Slghtly dry and very fruity. Almonds, coconuts with notes of pineapple. Extremely pleasant
Body: fluid
Taste: Very complex and fruity. Extremely pleasant and sophisticated.
Dry and fruity. Junmai petillant spreading over the back of the palate. Lingers on only a little.
Dry almonds, pineapple with hints of banana and vanilla.
Finishes on a very dry almond note, but turns a little sweetish with food. Later on reveals faint notes of dark chocolate and cofee beans.

Overall: Simply extravagant, although its pricetag is ridiculously cheap (that is for that quality!). The rice millage would be of another plane elsewhere!
Sophisticated, lmost “feminine” in spite of high alcohol content.
Best appreciated lightly chilled or at room temperature.
Personally the best aperitif one can come across!

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:
sake, shochu and sushi

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Japanese Gastronomic BBQ in Mariko

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Suruga Beef!

BBQ’s are probably the most common way of enjoying great company with great food and great drinks in the whole world even if you are a teetoller or vegan!

And Japan is no exception!
Now, BBQ’s in Shizuoka can turn into extravagant affairs if they organised by local chefs, sake brewmasters and farmers using only local ingredients!

To make a long story shorter, we found about 30 of us last Sunday noon in Mariko, a site famed as one of the stages along the old Tokaido Road used by travellers in the Edo Era.
Being organized by Japanese, it was all very precise and delightful.
For 60 US $ (including drinks) per adult a BBQ site (20 US $ included in the total fee) was rented just beside Sanko/山幸 restaurant up in the nearby mountain.

Sanko Restaurant entrance. Very Japanese!

Beautiful flower arrangement/Ikebana/活花 at the entrance!

Side entrance to the inner garden and facilities (important with all those drinks!)

The event had been organised under the auspices of Nagashima Sake Store in Shizuoka and its owner, Takahiro Nagashima/長島隆博 (far right).

All the sake had been brewed by Brewmaster Takashima San/高島さん of Takashima Brewery in Numazu City. Incidentally that gentleman ,even with a glass in hand, would not be easily overwhelmed as he holds a 5th dan (Black Belt) in judo!

All the sake served was clearly advertized!

The Japanese, even during a BBQ, once they are seated, move only to get their food or drinks (unless a willing lady or subaltern is on hand!), but being an uncouth foreigner, I kept moving around! LOL

Kenya Yoshimura/吉村健哉, owner/chef at Uzu Restaurant, Shizuoka City, needed a baseball horn to make himself heard when announcing the festivities!

Now for the vegetarians and vegans: all these vegetables had been prepared beforehand by Kenya Yoshimura with organic vegetables coming from Matsuki Biofarm in Shibakawa Cho at the foot of Mount Fuji!

Other carefully chosen vegetables had been provided by Takeo Shimura/志村剛生, chef/owner of Narusei Tempura Restaurant in Shizuoka City!

Now for the beef!
All Suruga Beef/駿河牛, carefully chosen and provided by Shigeharu Sano/佐野茂治, chef/owner at Kamoshibito Restaurant in Shizuoka City.
This particular beef, as good as Kobe beef, comes from from animals exclusively bred in Shizuoka Prefecture!

Da the Men! Shigeharu Sano and Kenya Yoshimura!

Shigeharu Sano at work!

Don’t you want to board the next bullet train to Shizuoka City!

Or the next plane? LOL

This being Japan, all is cut beforehand for you!

Now, whatever the occasion, the Japanese will go not without their soup!
This very soup was extravagant as prepared (with other things, pork liver in particular!) by Yuusuke Toozaki/登崎雄介, chef/owner at Hana Oto Restaurant in Shizuoka City.
It was made with miso, vegetables and mangenton/万言豚 pork, exclusively raised in Shizuoka Prefecture!

Now, this gentleman, Toshiaki Horie/堀江利彰 came all the way from the Amagi Mountains/天城山 in Izu Peninsula/伊豆半島 to bring Shamo Chicken/軍鶏 he bred himself until 4-month old with the best feed and environment available in his farm.
Enormous chicken! Look at that neck!

Not only he brought them, but went through the cutting demonstration no less than 3 times!

Although revellers kept at the safe distance lots of questions were asked and most amiably answered!

That knife was flying, I can tell you!

Et voila! All cut and ready. All in less than 3 minutes!

Oh, I forgot to tell you:
All the meat, beef, pork, chicken and some vegetables were exclusively grilled over charcoal!

Now, are you convinced than a mere BBQ can be called gastronomic?

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; Jacqueline Church; The Foodonymph (in Dubai!); Alchemy, Simple Ingredients, magical Food (in Ireland!); Curious Foodie; Mr. Foodie (London/UK)

Please check the new postings at:
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Bryan Baird’s Newsletter (2010/09/27)

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Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Seasonal Debut: Baird Fest Lager; Seeking Restaurant Industry Professionals

Dear Taproom Friend & Baird Beer Enthusiast:

Autumn has arrived with an unexpected suddenness this year. We are pleased to welcome it with the debut release of a German Oktoberfest-inspired seasonal lager: Baird Fest Lager.

New Seasonal Releases:
*Baird Fest Lager (ABV 5.2%):

The German Oktoberfest celebration held annually in Munich each fall is perhaps the largest and most storied celebration of beer in the world. For those of us who can’t make the pilgrimage to Munich this year, we thought we would offer a flavor of the celebration that can be experienced and enjoyed right here in Japan.

Baird Fest Lager is brewed with an all-German grist which features at its core the Vienna malt. The color derived from the malts is a deep amber reminiscent of the fall foliage. The flavor is rich, bready and layered in its malt complexity. The texture is one of velvet silkiness. I can think of no other beverage more conducive to pleasurable imbibing on a crisp autumn day. Prost!

Baird Fest Lager will be available on draught and in bottles (633 ml) through the fine family of Baird Beer retailers in Japan beginning Wednesday, September 29. Individual consumers can purchase bottles direct from the brewery via our online E-Shop: <a href="http://bairdbeer.com/en/shop/ .

Job Opportunites at our Taproom Pubs:
Sayuri and I launched the Baird Brewing Company in the format of a brewery-pub back in 2000. From day one we have been committed equally to two endeavors: brewing world-class beer and operating first-class beer pubs. Today we operate directly three Taproom pubs: Numazu Fishmarket Taproom, Nakameguro Taproom and Harajuku Taproom. We plan to open a fourth in the near future. The likely location of this new Taproom is Yokohama.

We thus are actively on the lookout for passionate and dedicated pub-restaurant industry professionals. We have potential positions (full- and part-time) at each of our locations. If you are interested in a career (or part-time work) in the craft beer world at one of our Baird Beer Taproom pubs, please have a look at our Job Opportunities web page: <a href="http://bairdbeer.com/en/news/recruit . Submit a cover letter and resume to jobs@bairdbeer.com and we will be in touch with you.

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

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Sushi Restaurant: Autumnal Visit to Sushi Ko in Shizuoka City!

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The other day the Missus and I paid our Autumnal visit to Sushi Ko, one of our favourite sushi restaurants in Shizuoka City!

Since I have already introduced this great restaurant many a time, I will skip the niceties and introduce what we had right away!

Katsuo aburi/seared bonito as an appetizer with the first drink.

Kampachi/Japanese Amberjack (Western-style) carpaccio.

Anago/conger eel. Notice that the wasabi is on top!

Ishidai/Seabream-Snapper variety

Kujira/whalemeat

Deep-fried tuna cubes.

Hotate/Scallops.

Magurozuke/Marinated tuna.

For a closer view of the same!

Tachiuo Aburi/Seared scabbard fish.

Sushi Millefeuille. Sorry for the fuzzy pic. I’m using a new cell phone camera!

One of the best local sake, Hatsukame!

East meets West: scallops gratin!

The Missus’ favourite: spicy scallops roll!

Vegan sushi!

Sakura/Horsemest.

Seafood miso soup with seaweed.

Botan Ebi/Large sweet prawns. Sorry for the fuzzy picture again!

The heads of the same, deep-fried!

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)

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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; Jacqueline Church; The Foodonymph (in Dubai!); Alchemy, Simple Ingredients, magical Food (in Ireland!); Curious Foodie; Mr. Foodie (London/UK)

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Polyculture: Shigehiko Suzuki at Shige-Chan Garden

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Shigehiko Suzuki/鈴木重彦 goes by the nickname “Shige-Chan”, which is also the name of his agricultural enterprise. Actually people have called him simply Shige-chan, a mark of respect from his peers in the local world of agriculture.

As usual On Wednesdays, my good friend Natsuko Koyanagi was on hand to help!

Shige-chan is a polyvalent farmer.
He grows a lot of cress/cresson, a vegetable which has become increasingly popular. He grows it on no less than 220 tsubo/~700 square meters! The above culture is done on “Buckets”.

He also grows “Fruitical” tomatoes on 600 more tsubo~2,000 square meters.
All agricultural land is rented!

Although he says that the tomatoes are not up to par in summer, they certainly look beautiful!

The best season is in February but they need great care all year round.
Shige-Chan’s hooby is arm wrestling, so I’m sure he has the stamina!
Would you believe he has only one gentle old lady to help him do all the picking?

Tomatoes are not attached to poles but kept standing by ropes attached to the “ceiling” of the greenhouses!

It was very hot that day (26 degrees on September 22nd!) and it was even hotter inside!

The gourds seemed to have a good time though!
Shige-chan uses as little pesticides as possiblle and works with his own brand of fertilizers.

And walking between each greenhouse contributed to a lot of lost sweat if not weight!

His other hobby is pisciculture!

This cress is cultivated in “hedge-style”
A central-heating system keeps the temperature above 8~10 degrees in winter while a ventilator systems keep the cress cool in summer.
Incidentally cress must be allowed to flower!

These tomatoes were seeded 6 weeks ago.

But his very first culture has always been roses for the last 22 years after he finished high school!
Quite a lot of them on 80 tsubos/~260 square meters!

An interesting variety, although

Shige-chan specialises in mini-roses of his own brand.

All roses ae grown in the “arch method” for even culture and straight stems.

Tomatoes ready to be delivered.
Shige-Chan spends every morning of the year (with the sole exception on New Year) from 06:00 t0 11:00 sorting, packaging and sending his tomatoes and cress all over Shizuoka Prefecture and as far as Tokyo!

Tough guy!

Shige-Chan Garden (Mr. Shigehiko Suzuki)
421-2118 Shizuoka City, Aoi Ku, Uchimaki, 1720
Tel.: 090-2773-5182
Fax: 054-207-7268
HOMEPAGE (Japanese
BLOG (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; Jacqueline Church; The Foodonymph (in Dubai!); Alchemy, Simple Ingredients, magical Food (in Ireland!); Curious Foodie; Mr. Foodie (London/UK)

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Gardening After Retirement: Yoshizou Sugiyama (1)

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I have been observing my neighbour for quite some time, always exchanging daily greetings and a chat now and then for the last 17 years. It seems that all the time I had entertained the wrong impressions about his life past and present although the gentleman had alway been extremely civil with me.

I thought it was about time to have a “real” chat with him. After all, the gentleman had woken me up a few times in the past as early as 6:30 a.m. to offer me some products of his garden, especially red shizo/perilla leaves I’m so fond of!


Spinach

Mr. Yoshizou Sugiyama/杉山芳造 (70) retired at the early age of 53 after scouring the whole of Japan working for Sumitomo Life Insurance. He certainly could afford to retire as he bought land for his new house near my abode.


Just a very few of mr. Sugiyama’s bonsai!

Being born in a local farming family and having an older brother growing rice and tea (he still occasionally gives him a hand), it was only natural that he expanded on his bonsai hobby he had pursued for the last 45 years.


Sato imo/Taro

He first borrowed land from a neighbour to indulge into his gardening hobby as his collection of bonsai did not leave hime any place.
A few ago he finally managed to buy some land next to his home from the local rice grower who had decided to change his field into a much-needed car-park.


Eggplants

The land area is 60 tsubo/~200 square metres. Not much by Western standards, but quite a bit for the Japanese, especially in towns.


Green shiso, leeks, brocoli and more bonsai!

He justly pointed out that real gardening is vastly different from a verandah hobby. He has to use pesticides, although sparingly as he tries to fend off pests with very thin mesh nets.


Fine mesh netting

As for fertilizers, which are unavoidale, he works with a mixture of artificial fertilizer and home-made compost.


The pest trap!

He has also devised his own brand of trap for night pests!


Taiwan tororo

He grows all kinds of vegetables all year round and according to season.
Presently he is tackling Brocoli, Satoimo/Taro, Eggplants, Ha Negi/Leeks, Daikon, Cabbage, Ha Shoga/Stick Ginger, Spinach, Green and Red Shiso/Perilla and a strange kind of Yama Imo/Yam called Taiwan Tororo.


Mukago

He even grows “Mukago”, the fruit of the Yamaimo/Yam!
These do ot come cheap in markets. You can eat them raw, fried, or boiled.

Otherwise you will see him busy at impossibly early hours tending Tomatoes, String beans, Green peas, Lettuce, and what else!

The gentleman has actually proved, in his own poker faced humour, a great source of information that I will have impart into coming articles.

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; Jacqueline Church; The Foodonymph (in Dubai!); Alchemy, Simple Ingredients, magical Food (in Ireland!); Curious Foodie; Mr. Foodie (London/UK)

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Italian Cuisine: Cozze e Gamberi Salsa al Pomodoro at Il Castagno in Shizuoka City

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

On Sundays, if I don’t any cricket to attend to nor an interview to conduct, I ususally make a point to take lunch at Il Castagno in Shizuoka City.
It is unpretentious and very welcoming, but the food, reasonably priced, is authentic and definitely worth a firs and second visit.
The specialties are mainly from the South, especially the Puglia area where the chef and his partner have recently visited some old friends.

Yesterday I opeted for a different type of pasta: Olechiette, typical of South Puglia. Incidentally all pasta at Il Castagno is home-nade fresh Pasta!

The past was accompanied with mussles and large prawns.
The sauce was prepared with tomatoes and finely chopped zucchini.
The whole was delicately presented in an oval deep plate with fresh Italian parsley.

Simple and so sophisticated at the same time!

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.
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; Jacqueline Church; The Foodonymph (in Dubai!); Alchemy, Simple Ingredients, magical Food (in Ireland!); Curious Foodie; Mr. Foodie (London/UK)

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Shizuoka Sake Tasting: Fuji-Takasago Brewery/Takasago Yamahai Junmai Hiyaoroshi

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It’s been some time since I tasted a sake from Fuji-Takasago Brewery in Fujinomiya City.
Since September is the time to taste the Hiyaoroshi sake/sake taht has been sterelized only once, it is such an embarrssment of choices, but I opted for this brewery as it is slightly unusual in Shizuoka refecture.

The real title for this particular sake is “Takasago Yamahai Shikomi Junmai Shu Hiyaoroshi Namatsume”!
Meaning: Takasago (main name) Yamahai Shikomi (old style brewing) Junmai Shu (Junmai=no alcohol added) Hitaoroshi Namatsume (bottled without a second sterilization.
On top of this it is a genshu/no water added!

Fuji-Takasago Brewery/Takasago Yamahai Junmai Hiyaoroshi

Rice: Yamada Nishiki 100% (Hyogo Prefecture)
Riced milled down to 55% (extravagant!)
Alcohol: 16~17 degrees (genshu)
Dryness: -3 (sweet for Shizuoka)
Bottled in September 2010

Clarity: very clear
Colour: Faint golden hue
Aroma: Strong, very fruity: bananas, vanilla, sweet ornages
Body: Fluid
Taste: Strong attack with a lot of junmai “petillant”, sweetish.
Complex: Macadamia nuts, bananas, oranges, vanilla.
Warms back of the palate for some time. Lingers for a while with very dry almonds backed up by oranges and vanilla.
Sweet by Shizuoka standards at first approach but dries up quickly.

Overall: A sake that can be greatly enjoyed chilled or at room temperature.
Great as a sweetish aperitif or in lieu of a port wine.
Strikes a great marriage with choclate or blue cheese.
Chilled, can be drunk as a dessert drink! Would do excellently poured over ice-cream!

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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Vegan Sushi at Sushi Ko (2010/09/16)

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For once, thatis last Thursday, the heat has somewhat abated.
We even had welcome rain almost all day long.
The Missus and I did not need more encouragement to pay a belated visit to our favourite sushi Restaurant in Shizuoka Cyt, Sushi Ko.
We did have a lot I will describe in the next posting but I thought my vegan and vegetarian friends would like to see a separate article about vegan/vegetarian sushi!

Mr. Oda seved us 5 different types.
The first two are menegi/芽葱 or thin leeks sprouts topped with a little yuzukoshio paste.
The second one is himesoba/姫蕎麦 or buckwheat sprouts secured with a small band of nori/dry seaweed.
Both were serve raw.

The third one was kaiwaredaikon/貝割れ大根　or daikon sprous, boiled and topped with some umeboshi/梅干 pickled Japanese plum paste.
The fourth was raw mitsuba/三つ葉　or Japanese Honeywort secured with a thin band of nori/dry seaweed.

The fifth was mitsuba/三つ葉　or Japanese Honeywort again but slightly boiled and served as gunkan shushi/軍艦寿司 style.

Looking forward to the next visit!

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; Jacqueline Church; The Foodonymph (in Dubai!); Alchemy, Simple Ingredients, magical Food (in Ireland!); Curious Foodie; Mr. Foodie (London/UK)

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