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Suruga Brewery: The Newest Brewery In Shizuoka Prefecture!

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Takahiro Nagashima/長島隆弘 of Nagashima Sake Shop and Daigo Hagiwara/萩原大吾 of Suruga Brewery

I finally found the occasion to pay a long delayed visit to the newest Sake Brewery In Shizuoka Prefecture (and probably in Japan!): Suruga Brewery/駿河酒造!


Tenkou/天虹/”Heaven’s Rainbow”, Suruga Brewery’s representative brand!

My good friend Takahiro Nagashima of Saketen was on hand as he had wanted to visit and deal with Suruga Brewery the very moment they arrived in Shizuoka City!


Delivery truck formerly owned by Yoshiya Brewery.

Suruga Brewery may have a short history but it has been a pretty eventful one!


Haginishiki Brewery of old times!

It all started in 2006 when some members of the family owning the Haginishiki Brewery in Shizuoka City decided to separate themselves form the old brewery to create the new one.


Chumasa sake casks from the defunct Yoshiya Brewery

So they first moved to Kakegawa City where they started brewing their own brands at the former Sogatsuru Brewery which had laid dormant for 10 years.


Hagi No Kura Brand flag

They produced brands such as Hagi nO kura, Sogatsuru and Sogatsuru-Hagi No Kura. Sogatsuru-Hagi No Kura was the official name of the “new” brewery then.


Equipment from the defunct Yoshiya Brewery

One cannot start a new sake brewery with a new license in Japan.
The only way you produce your own brand of sake is either to obtain the collaboration of another brewery or to buy the license of a brewery.


More equipment from the defunct Yoshiya Brewery

They brewed their sake under the name of Sogatsuru-Hagi No Kura Brewery until 2009.
Then in 2010, Yoshiya Brewery in Shizuoka City decided to stop their activities.


Press from Yoshiya Brewery

They then were able to buy Yoshiya Brewery’s license and call themselves Suruga Brewery.
Not only did they buy the license but also all the unsold sake and equipment from Yoshiya Brewery!


Tanks from Yoshiya Brewery

Sake brewery equipment is hard to make and obtain, and terribly expensive, so buying a defunct brewery’s equipment is quite common in Japan.


Another view from the outside

But they moved to their present address in Shizuoka City only last year.


Chumasa brand

I was personally extremely happy to learn and verify that they kept the names Yoshiya Brewery’s sake brands, Chumasa, Onigoroshi and Abekaido in their own range of labels headed by their representative brand name, Tenkou.


Entrance to the koji muro/麹室

Now, the family branch who decided to go alone also possessed land and a supermarket in Nishiwaki, Suruga Ku (hence the new name of the brewery) in Shizuoka City.
They just transformed the supermarket into a very efficient, cost-saving brewery!


Inside the koji muro

They had their own well dug 50 meters deep into the Abe River subterranean bed. This water is top-class for sake even that deep inside a city!


Modern temperature regulator

The brewmaster/杜氏 at Suruga Brewery is Mr. Kazumo Kobayashi/小林一雲 (39) of NaganoPrefecture and of the Nanbu Brewmasters School who brew the sake with his team of three “kurabito/helpers”.


New tanks/oke/桶

The present yearly production is of 350 goku/石/about 63,000 liters.


Having a peak at premium sake ready to be pressed!

The shikomi/actual brewing is done in two stages, in November~December, and then again in March~April.


Modern tanks where fermenting is being conducted

Apart of the brewing personnel who reside in the brewery only during the brewing, Suruga Brewery, Daigo Hagiwara, who represents the 3rd generation, employs 4 full staff and 2 part-timers.


It’s brewing!


One cannot escape the manual work, however modern a brewery might be!


They still keep reminding themselves of their new name!


The Abekaido Brand!


Mr. Hirai, the accountant and jack of all trades!


A treasure trove of old and very old sake!


Their best and most expensive sake!

Don’t worry, I’ll start tasting reports soon!

Suruga Brewery
422-8044 Shizuoka City, Aoi Ku, Suruga Ku, Nishiwaki, 923
Tel.: 054-281-1331
Fax: 054-251-1475

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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Bread: Shizuoka Agricutural High School wins First Two Prizes at 5th National High School Bread Contest!

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Bakery Teacher, Tetsuya Ishida/石田哲也 and Shizuoka Prefecture Agricultural High School Principal, Tadashi Nagai/長井正

2nd Prize, Natsuki Arai/新井菜月, and 1st Prize, Mari Ishiguro/石黒茉莉

On the 22nd and 23rd of January 2011 the 5th National High School Bread Contest took place in the City of Izu No Kuni in the Izu Peninsula, Shizuoka Prefecture!

An “official view” of the 16 finalists’ breads!

A “sneaky view” of the same!

Out of a grand total of 162 contestants who made the first draft, 16 finalists were invited to the finals including no less than 4 participants from Shizuoka Prefectural Agricultural High School who competed against finalists coming as far as Yamaguchi and Iwate Prefecture!

The 16 finalists and the jugde panel posing for posterity!

Mari Ishiguro being awarded the First Prize!

Mari Ishiguro’s bread: “Toma Kara Feuille”/”Tomato Mille-Feuilles”!
A German-style dessert bread concept!

Natsuki Arai being awarded the Second Prize!

Natsuki Arai’s bread: “Colorful Blend”!
A whole-meal bread concept!

The two proud winners (Natsuki and Mari)!

Incidentally I had the chance to eat (whole) both breads two weeks ago!
Now, some people should be convinced by now that the Shizuoka Gastronomy has deep roots!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Please check the new postings at:
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Strawberries: Akihime Strawberries at Mochizuki Garden

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The other day I was back on the road (I mean i”n the fields”!) with my always so young friend, Mrs. Natsuko Koyanagi/小柳奈津子 to interview a strawberry farmer and family in Yuyama/湯山 on the other side of the Abe River/安部川 in Shizuoka City.

As you can see on the above pictures we were right in the middle of the peak season and they Mochizukis were very kind to let me interview them. The fact that Natsuko came to explain half of the “story” certainly helped as usual!

Mr. Mitsuhiro Mochizuki/望月光広 (65) is a first-generation grower as far as strawberries are concerned.

He certainly needs all the help from his wife, Aiko/愛子 (65) and that of

his son, Fumihiko/文彦　(40) who came back to the family business 7 years ago, ensuring the future of the enterprise.

They exclusively grow “Akihime Strawberries/章姫苺”, which were first developped in Kuno/久野, Shizuoka City along the seashore in 1992 by a grower called Hagiwara Akihiro/萩原章弘 who gave half of his own name “Aki/章” and “Hime/Princess/姫” in reference to his daughter when he came to naming his new strawberries!
Akihime Strawberries have the particularity to be sweet with no acidity.

The very independently-minded Mochizuki family not being a member of any agricultural association grow, pick, package and deliver everything by themselves. Their strawberries will find their way directly to large wholesalers or private customers.
“Yuyama Strawberries” being very popular, they don’t bother grow much else!
I found their strawberries more akin to those I used to eat back in France and quickly bought 4 packs of them (ridiculously cheap!)!

Their 16 greenhouses are lined up along the narrow road just next to their house.
More than half of them have to be surrounded with electric wires because of the hakubishin/白鼻芯/civets!

As for the pollinating bees, they buy them every year as raising them proved too problematical.

As for equipment and cultivation methods, these are pretty standard, although care and attention makes “the” big difference!

The reason why Yuyama strawberries are popular and of high quality mainly resides in the fact that this paricular area goes through wide differences of temperature which improve the shape and quality of the fruit.

I can assure you they deserve their great reputation!
I’d like to take the opportunity here to thank the Mochizuki family for allowing me to interview them in the middle of their work and Natsuko for her great help!

Mochizuki Akihime Strawberry Garden
Shizuoka Ken, Shizuoka Shi, Aoi Ku, Yuyama, 826-2
Tel.: 054-294-0523
Private orders through the phone welcome.

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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Sato Imo Sembei/Taro Crackers

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Many people have pressing dietary priorities caused by allergies.
For example wheat flour is a big problem when you want to create bread, cakes or crackers.
Here is a simple suggestion to make crackers with sato imo/里芋/taro.
They should please vegans and vegetarians, too!
Very healthy and tasty!

INGREDIENTS: For 2~3 persons

-Sato imo/taro: 3~4, boiled, peeled and diced
-Soy Sauce: 1 large spoon
-Sugar: 1 large spoon
-Water: 1 large spoon
-Sesame oil: as appropriate

RECIPE:

1- Mash the boiled sato imo/taro. If too hard, soften them inside a microwave oven first.

2-Pour the mashed sato imo in a large bowl. Add soy sauce, sugar and water mix well. For extra taste you can use green tea or oolong tea instead of plain water.

3-Shape the paste into sembei (square, round, oval as you like). Brush sesame oil on both sides and grill them.
Try and press them all the time while they grill! They will taste better!

Easy, ain’t it?

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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

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Shizuoka Local Products at Shuzenji Station, Izu Peninsula

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The only real Wasabi Shochu in the whole world by Bandai Brewery in Shuzenji!

If you wish to visit the Izu Peninsula, especially away from the beaten tracks, Shuzenji Station should be your starting point!
Wherever you come from in Japan or Shizuoka Prefecture, first go to Mishima City and change trains from the JR Railway Line to the Private Izu Hakone Senzu Line which will take you all the way to Shizenji, its final destination.
Shuzenji is a, if not the, major hubub in Izu Peninsula whose hot springs have been famed for unknown centuries.

Shuzenji Hot Springs sign in front of the station.

But when it comes to discover and buy local products for really original gifts and souvenirs, Shuzenji Station is the best place as it provides for all in small enough space to enjoy browsing!
Let me take you on a quick tour!

Shuzenji Station seen from the outside.

What’s that small food booth by the entrance?

Local ekiben/railway bentos, 7 of them! A must for your meal on your way back!

There are two entries to the shop. Pick yours!

But you are already hungry?
No problem, there is a hot food stand inside the souvenir shop!
Once you feel revived, we can start shopping!

Izu Peninsula is by definition is surrounded by the sea. Now, how about some nori/dry seaweed seasoned with wasabi? Incidentally, Shizuoka Prefecture produces no less than 80% of the whole Japanese wasabi crop!

The shop is full of artifacts to remind you this is wasabi land! (actually the second land in Shizuoka Prefecture, as wasabi was first grown in Utougi/有東木 in Shizuoka City!)

When it comes to wasabi related processed products, it is just an embarrassment of choices!

Now, something for the vegans and vegetarians, Kuromai Daifuku/Black Rice Buns/黒米大福, Soba Daifuku/そば大福, Mame daifuku/Soy Beans Buns/豆大福 and more!

Jam Sticks made with fruit cultivated in Izu Peninsula whose fruit is another major product!

For vegans and vegetarians again: Kuromai Udon/黒米うどん/Black Rice Udon, and Jinenjyou Soba/自然薯/Wild Yam Soba!

More wasabi-related processed products!

Japanese sake line-up (of the more reasonable prices) from Bandai Brewery, the only sake brewery in Shuzenji and Izu peninsula!

Forget the bottle on the left… the bottles in the center are shochu from local rice by Fujinishiki Brewery (located nesr Mount Fuji), a white loquat wine bottle by Bandai Brewery and some fiey shochu by the same!

The only real Wasabi Shochu in the whole world by Bandai Brewery in Shuzenji!

Real wines by the Naka Izu Winery, the only wine-producing compabny in Shizuoka Prefecture!

Again, more wasabi-related processed products!

This is only a small round-up, and I’m sure you will find more to your liking!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Please check the new postings at:
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Bryan Baird’s Newsletter (2011/01/11)

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Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

2011 Release: Dark Sky Imperial Stout; Bashamichi Taproom Opening January 15

Dear Taproom Friend & Baird Beer Enthusiast:

Do you need help taking the bite out of the winter chill? We have just the beer antidote for you: Dark Sky Imperial Stout.

New Seasonal Beer Release:
*Dark Sky Imperial Stout 2011 (ABV 8%):

This foreboding stout is a beer lover’s winter dream come true. It is pitch-black in color, unctuous in body, elusively complex in flavor, warming in alcohol and piquantly hoppy. This 2011 version marks a return to our house Scottish ale yeast (from last year’s experiment with a British ale yeast). We also have increased the hop IBUs from previous (65 to 75) and added, for the first time, ample quantities of roasted wheat, which increases body but also lends a nice sprite and tangy character to the flavor.

Fortunately, we remembered to keg a good quantity of this year’s batch so draught Dark Sky Imerial Stout is back. Our Taproom pubs and other Baird Beer retailing pubs/restaurants will begin pouring draught Dark Sky on Friday, January 14. It also will be released in bottles (633 ml) on that same day. Individual consumers can purchase bottles direct from the brewery via our online E-Shop.

Other News:
*Bashamichi Taproom Opens its Doors Saturday, January 15 at Noon:

Yes, the wait is almost over. Our newest Taproom, the Bashamichi Taproom in Yokohama, opens for business at noon on Saturday, January 15. The Bashamichi Taproom is our first pub to focus on authentic American BBQ (i.e. meat smoked and cooked low and slow over a wood fire). This match between barbecue and Baird Beer is, in a word, profound! Stop in and see for yourself.

In addition to serving fresh cuts of Pit Master Chuck’s glorious BBQ (brisekt, ribs, pulled pork …), we will be pouring a tremendous lineup of Baird Beer including some new offerings such as Bashamichi Ale (peat-smoked brown ale), Port City Pils and Bashamichi Celebration Ale (rye-accented IPA).

We look forward to welcoming you to the Bashamichi Taproom on Saturday. Bashamichi Taproom operating hours will be as follows:

-Weekdays (5:00 pm -Midnight), Weekends & National Holidays (Noon – Midnight)

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
——————————–
Please check the new postings at:
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日本語のブログ
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Shizuoka Products from the Producer to the Gastronomic Table: SPICE in Mishima City

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Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable, good value.
Strong points: Great use of local products. Vegetables extensively used.

More and more restaurants in the whole of Shizuoka Prefecture are not only conscious of good food and health but actively promote local products. You do not have to be pretentious about it, but just show your love for good food and health!

SPICE in the City of Mishima is such an establishement which opened only a few years ago and has acquired a fame spreading well over the cities boundaries. After all it’s on the other side of our large Prefecture!

The place will fill very quickly at lunch and dinner. Either you come ealry or reserve!
The staff are all young local people who know farmers in Mishma and West Hakone, a region famed for its vegetables all year round.
They also the merit to organize parties with great hors d’oeuvres/starters to please vegetarians and omnivore alike!

Last week we manged to grab a table for lunch on our way to Izu Peninsula and ordered the set menu for 2011 yen (because it was the beginning of 2011 year!).
It comprised the the hors d’oeuvres tray above with beautiful local vegetables,

a choice of pasta dishes: I chose (above) the vegetables and parmegiano cheese one,

and the Missus chose the Mushrooms pasta in sea urchin sauce.

The set menu also included the dessert of the day, raspberry panacotta, coffee 8or tea) with a real fresh cream pot (a luxury in Japan) and cane sugar!

Extremely great value!
Another must druring my next visit to dear Mishima City!

SPICE
Shizuoka ken, Mishima Shi, Hon Cho, 7-30
Tel.: 055-981-8889
Business hours: 11:30~14:30, 18:00~22:00
HOMEPAGE (Japanese)
Lunch sets: 1.050~1890 yen
Special Chef’s Lunch: 2,625 yen
Dinner: Vegetables dinner: 2,280 yen
A la carte: 420~1,890 yen
Parties on reservation

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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

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French Cuisine: Shizuoka Products at Pissenlit (end of 2010)

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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. Organic vegetables extensively used.
no-smoking-logoentirely non-smoking!

Pheasant/Kiji/雉 rasied by Mr. Horiuchi/堀内 in Enshyu/遠州 and organic vegetables by Mr. Hirooka/広岡 in Mishima City/三島市

Mr. Touru Arima/有馬亨 has written his name all over the Prefecture for his extensive use of Shizuoka products. I have already introduced him many a time, so I will keep things easy this time as I intend only to publish and comment on photographs I took recently at his famed restaurant, Pisssenlit in Shizuoka City!

Here is the other side of the top picture showing the organic vegetables grown by mr. Hirooka In Mishima City.
The sauce is basically a cognac brandy cream sauce. The flesh of the pheasant was so tender and superlative!

This three-colored vegetable terrine was made with organic carrots and spinach and non-organic mushrooms, all from Shizuoka Prefecture!
Healthy and so tasty!

Anago/Conger Eel/穴子 terrine.
The conger eel are from Shizuoka Prefecture as well the the lettuce and tomatoes. The whole terrine was wrapped into Italian pancetta bacon. A east and West marriage?

Ezo Shika/Venison from Hokkaido/エゾ鹿 in wine sauce and organic vegetables.
Although the succulent Ezo Shika/venison was from the island of Hokkaido and the was was mainly made with red wine from France, the vegetables are all organic vegetables by Mr. Hirooka in Mishima City!

For a better view of the organic vegetables!

Usuiton Pork/湧水豚 from Fujinomiya City/富士宮市 roasted in Dijon Mustard with Cheese and organic vegetables.
Shizuoka Prefecture is becoming famous for some truly extravagant pork. I already have tasted at least 3 kinds of prime pork produced in the Prefecture!

Organic vegetables Pasta!
Although Mr. Arima’s cuisine is basically French, this Italian-inpsired pasta in cream sauce with a host of beautiful organic vegetables has become a specialty of his!

Don’t worry, this is far from being the end!

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

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Please check the new postings at:
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Oranges in Shizuoka City

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Shizuoka prefecture is not only known nationally and internationally for its tea and strawberries but also for its oranges.
We have so many here that Shizuoka City use them as ornaments!

If you walk around the moat of Sumpu Castle you will find orange trees planted in big pots along the pavement.
These oranges are winter oranges and will a couple more months to mature.
As nobody steals them, the birds usually take of them!
The same pavement is very popular with tourists and locals alike as it unveils some surprises along the way!

How about sitting and having a chat withose guys from another era? LOL

Unfortunately the present Sumpu Castle/駿府城 is only a 2-thirds replica of the grand castle which was burnt down in the 17th Century!
Incidentally, the old name of Shizuoka City wa Sumpu City!
You can also stroll inside a large park on the Castle, a great palce for relaxation.
I’ll see if I can find some fruit trees inside!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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

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Kiwi Fruits & Agritourism at Kiwifruit Country Japan

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Masatoshi and Tsuneyo Hirano/平野正俊・常代 at Kiwifruit Country Japan in Kakegawa City.

“Let’s introduce the greatness of the nature, importance of agriculture and taste of the real thing! Let’s learn together! Discover the valuable life!” is Masatoshi Hirano’s motto, in his own words, for farm management.

Entrance to Kiwifruit Country Japan

Mr. Masatoshi Hirano (and his two sons, too) speaks fluent English, because he spent a long time researching about citruses in four different States in the US before starting agriculture at his parents’ farm. His family has seen a lot of history go by as he is the 19th generation!
Nonetheless, as a youngster he understood that tradition was one thing, and good farming management another.

Kiwi fruits across the parking lot!

This led him, originally against his parents’ disagreement, to enlarge the family enterprise and introduce new cultures.
One was that of kiwifruit which he started from a single spoonful of seeds he had brought back home!

Agritour programs in front of the shop.

Then for the last 21 years he has expanded the cultivated land to include the largest Kiwifruit Agritour Orchard in Japan, tea, organic citruses, organic vegetables, organic edible flowers, space for domestic animals (as food and pets), self service stand direct sale shop, a whole forest for kids and adults alike, a BBQ area capable of welcoming 500 guests, a campsite, onsite field classes for children and students and agritours for Japanese and foreigners.

Baby goat.

A pet sheep.

A　pet goat.

Pet rabbits.

Mischievous baby goats!

A baby pig, not a wild boar!

A peacock (there are two varieties, actually!)!

Kiwifruits, according to varieties (he grows 80 of them and conduct experiments on 500!), are either grown in an enormous greenhouse (which also serves as an BBQ and event space) or in open-air fields.

This kiwifruit tree wood is actually very popular with local artists!
Another great way to recycle nature!

Greenhouse-grown kiwifruit on display for practical information!

Kiwifruit varieties ready for sampling!

One can study about kiwifruits in Japanese and English while eating them!

Chickens for their meat and eggs.

More chickens!

And even more chickens! These are pets kept together with rabbits!

And more chickens. These always seem hungry!

The whole range of edible organic flowers and mountain vegetables/sansai/山菜 grown on site!

Organic shiitake.

Organic pumpkins!

Peaceful sheep.

Organic mandarines/mikan/蜜柑.

The grass and plants are left to grow naturally from the soil mixed with natural compost.

Another variety of organic mandarines.

Tea fields.

Vast open-fields of kiwifruit trees. Would you believe that Mr. Hirano pollinate them all by hand? A back and shoulder-breaking work!

A view inside the very old forest. It is actually crossed by a centuries-old path!

Small concerts are organized in that space inside the forest!

A kids’ heaven!

Look at these air-breathing roots. Now, this is an ancient tree!

100% organic potatoes sold at the shop!

Kiwis on sale at the shop.
One can eat as many as one wants onsite for a fee!

All kinds of varieties and packaged kiwifruit can be sent all over Japan directly from the shop!

These are the ones I took back hoe!

Obviously this is only the first of a long series of articles as the place will have to be visited every month by your servant or reporters from Agrigraph!

Kiwi Fruit Country/Experience & Learning Farm
Masatoshi & Tsuneyo Hirano
436-0012 Shizuoka Ken, Kakegwa Shi, Kamiuchida, 2040
Tel.: 0537-22-6543
Fax: 0537-22-7498
Free dial: 0120-014791
E-mail: wbs02626@mail.wbs.ne.jp
HOMEPAGE(Japanese, but phone calls can be taken in English)

Business hours: 09:00~17:00
BBQ (even by rainy weather) and tours possible on reservation.

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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Bryan Baird’s Newsletter (2010/12/28)

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Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Taproom Countdown Festivities; Hatsujozo 2011 Debut; Baird Beer 10-year Debut Commemoration Party

Dear Taproom Friend & Baird Beer Enthusiast:

We will be ushering out 2010 and drinking in 2011, per our normal custom, with New Year’s Eve Countdown festivities at all two of our Taproom pubs: Numazu Fishmarket Taproom and Nakameguro Taproom (the Harajuku Taproom will be closed on New Year’s Eve). Event details follow:

Taproom New Year’s Eve Countdown Festivities:

Numazu Fishmarket Taproom Countdown Party (5:00 pm – 1:00 am or so; Friday, Dec. 31):

All-You-Can-Eat Mexican-Cajun Spicy Fusion Buffet @ 1,500 yen per person (5:00 – 10:30 pm)
Great beer, music and camaraderie
Midnight Debut of Hatsujozo 2011 Imperial Pale Lager (complimentary glass to all patrons for 2011 inaugural toast)
Reservations NOT required

Nakameguro Taproom Countdown Party (5:00 pm – 1:00 am or so; Friday, Dec. 31):

Sumptious All-You-Can-Eat Buffet @ 1,500 yen per person
Baird Beer: Numazu prices all night (700 yen pints and 500 yen half-pints)
Midnight Debut of Hatsujozo 2011 Imperial Pale Lager (complimentary glass to all patrons for 2011 inaugural toast)
Reservations NOT required
New Baird Beer Seasonal Release:
Hatsujozo 2011 Imperial Pale Lager (ABV 7.3%):

At Baird Beer we mark the transition to each new year with the release of a special “First-Brewed” commemorative beer in celebration of the fresh possibilities represented by the turning of the calendar. Hatsujozo 2011 is what you might consider an Imperial Pale Lager. Brewed with a similar grist to our Suruga Bay Imperial IPA, Hatsujozo 2011 is different in that it is fermented with our Numazu Lager yeast. Also different is the hop regime, which is packed with European aroma varieties including Saaz, Tettnanger, Tradition and Hersbrucker. The result is a gloriously hoppy and strong pale lager which enjoys a perfectly balanced complexity of flavor.

Hatsujozo 2011 will be tapped at our Taproom pubs and at other fine Baird Beer retailing pubs at precisely 12:00 am, January 1. It also be be available in bottles (633 ml) early in the New Year at fine liquor shops throughout Japan. Consumer purchases and deliveries direct from the brewery (via our online E-Shop) will begin on Tuesday, January 4.

Baird Beer 10-Year Debut Commemoration Party:

As many of you know, Sayuri and I opened the doors of the Numazu Fishmarket Taproom for business in July 2000, without having Baird Beer on tap. The reason we were not pouring Baird Beer is that our brewing license had yet to be granted. Instead, I was serving Hoegaarden White and Guinness on tap and offering an array of bottled American and Belgian craft beers while Sayuri was cooking up her unique lineup of beer-inspired food dishes. Our brewing license was granted finally in December, 2000, paving the way for the debut of Baird Beer at the Numazu pub on the first day of business, January 2001. The first two beers which we served, pulling them as Real Ale from our British handpumps, were Fisherman’s Wheat Ale and Kurofune Porter. Well, we plan to commemorate the 10-year anniversary of that debut on January 2 & 3 (Sunday & Monday) with a festive celebration at our Numazu Fishmarket Taproom. Event details follow.

Baird Beer 10-year Debut Commemoration Party @ Fishmarket Taproom (Jan. 2-3, noon-close):

The original recipes of Fisherman’s Wheat Ale and Kurofune Porter have been excavated from the files and brewed and will be tapped on our handpumps at noon-sharp, January 2.
A special commemorative ale, creatively called Ten (which is a sort of Imperial Red Ale), also will be tapped and pulled from our third handpump.
We have matured a small portion of Berry Big 10-Year Brown Ale for six months in a virgin Japanese oak cask which we will tap on January 2 and pour gravity-style from the bar counter.
Sayuri will be in the kitchen recreating a host of her inaugural dishes, including Sayuri’s Original Nikumaki and Tako Marinate. Big brother Michiru also will be contributing a fun lineup of delicious New Year-style small dishes. Food prices will range from 300 to 800 yen.
Brewery Tours each day at 3:30 pm.
I will be there pulling taps and trying my best to look as youthful as if it actually were 10 years ago.
Reservations NOT required; New Year joy and enthusiasm required.
Taproom O-Shogatsu Business Hours:
The Numazu Fishmarket Taproom will be closed on Saturday, January 1 and then again on Tuesday and Wednesday, January 4-5. Normal business hours will resume on Thursday, January 6.
The Nakameguro Taproom will be closed January 1 – 3, re-opening with new business hours in the New Year on Tuesday, January 4. The new business hours are: Mon-Fri (5:00 pm to Midnight); Sat-Sun & National Holidays (Noon to Midnight).
The Harajuku Taproom will be open from noon until Takeshita Dori is empty and lonely from Saturday, January 1 through Tuesday, January 4 (normal business hours resume on Wednesday, January 5). If you are planning a trip to nearby Meiji Jingu or Togo Jinja, stop in and warm up with a pint, a skewer and some friendly service.
Happy New Year!

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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Ice Plants & Tomatoes in Yaizu City: Ooba Garden

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

“Looking forward to diversify!”

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

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

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

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

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

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

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

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

Enormous ice plants!

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

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

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

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

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

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

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

or clusters of smaller but more regular and abundant tomatoes!

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

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

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

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

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

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

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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

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

“Always trying to expand business onto new avenues”

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

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

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

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

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

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

Tea bags as they come out of the machine.

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

Tea sometimes does have to be treated the traditional way!

The final product as a package of tea bags!

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

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

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

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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

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Toukun/桃薫 Peach Strawberry!

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

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

The Six Berry Farmers raise their own bees for pollination!

Ookimi Strawberries plants.

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

Ookimi Strawberries ready for harvest.

For a closer view! Beautiful and deep red color!

Toukun Strawberries ready for harvest.

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

The Toukun Strawberry!

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

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

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

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

Very healthy plants!

Enormous flowers!

Tokun samples ready to be transported away!

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

At “Nori” Italian Restaurant in Fujieda City.

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

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

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

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

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

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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Shizuoka Marine Products at Sushi Ko: Seabream and Cuttlefish

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

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

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

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

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

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

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

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

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

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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