Tag Archives: 有機野菜

美食, 野菜, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Organic Vegetables, Recipes, Restaurants, Shizuoka, Shizuoka Cuisine, Tourism, vegetables

Organic Vegetables Salad at Pissenlit in Shizuoka City!

March 26, 2012 dragonlife Leave a comment

Service: Excellent and very friendly.
Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!)!
Prices: Reasonable to slightly expensive, very good value.
Strong points: Interesting wine list. Great use of local products, especially organic vegetables and Shizuoka-bred meat.

Spring is very near and vegetables have become sweet for all the cold weather we had to put up with, which just shows that nature is still making us favors!
It is always a pleasure to savor a whole salad of them for a “quick lunch” at Pissenlit in Shizuoka City, a restaurant which plays a major role in making them known to all!

I took a “sneak review” of the vegetables on offer in the kitchen as I came late enough not to disturb any guests!

All organic vegetables!

Vegetables mainly come from Shizen no Chikara Farm in Shizuoka City, Kitayama Farm in Fujinomiya City and Hirokawa Farm in Mishima City!

But while Chef Touru Arima/有馬亨さん was busy preparing my order I was served a succulent and hot organic kabocha potage!

The salad!

Sometimes I experience almost more pleasure taking photographs than actually eating these little treasures!

Vegetable flan/pudding, the only non-vegetarian/vegan elemnt in the salad. If you are vegetarian, this should be no problem, just tell the chef!

And the dressings are always such superb finisihing touches!

To be continued…

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)
E-Mail: pissenlit2008@ybb.ne.jp
Credit Cards OK
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

野菜, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, vegetables

French Gastronomy: Shizuoka Products at Pissenlit (Spring)

March 6, 2011 dragonlife Leave a comment

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

I was really starving at lunch yesterday and since Pissenlit is just across the street from my work, I just couldn’t resist the temptation again!
At least it is a clever way to combine work am pleasure as this report will also go to Agrigraph!

Ordering was easy enough, but keep in mind we are talking about slow food. Therefore, I was served the above appetizer made with potatoes and octopus (cooked) to help me wait!

The vegetables dish consisted all of vegetables grwon organically by Mr. Hirokawa in Mishima City!
From bottom to top and right to left:
Stick Senior Broccoli, Beni Kururi Daikon, Black Daikon, Green daikon.
Milano Daikon, Carrot.
Romanesco Cauliflower (called Coral Cauliflower in Japanese), Kooshin Daikon and Ayame Turnip.

For another view.
The dressings were milk mousse and olive oil.

Now that I had satisfied my vegetarian steak, I turned carnivorous with wild boapoele with wine sauce.
A real boar of 35 kg which was hunted in Noda, Shimada City.

For a better view of the vegetables:
Leaf Garlic from Fujieda.
Rape plants, Chrysanthemum leaves, Petit Vert.
May Queen potato Dauphinois. All four vegetables organic and grown by Mr. Hirooka.

And now the dessert.
It deserves some explanations:

The strawberries are (right) Toukun, only grown in Shizuoka (for the moment) and Ookimi (left), only grown in Saga and Shizuoka Prefectures!
They are linked with raspberry sauce
Now, what is that cake?

It is a “biscuit chaud/hot cake) made with Hon Yama Green Tea from Abe River in Shizuoka City!

When you open it you will discover a tender cake inside the crispy outside and tea cream flowing out!
Superb!

And to finish, a great coffee with orange and ginger chocolates!

No, I don’t know yet when I’ll be back! LOL

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
Homepage (Japanese)
Credit Cards OK

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野菜, 農業, Japanese Gastronomy, Shizuoka agricultural products, vegetables

French Gastronomy: Shizuoka Products at Tetsuya Sugimoto (spring 2011)

March 5, 2011 dragonlife Leave a comment

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

As it was my turn to look after Fabian, our new German intern at Agrigraph. I just took the opportunity of waht a talented French chef could create with Shizuoka products, me good friend Testuya Sugimoto at Tetsuya SUGIMOTO Restaurant in Shizuoka City!

Tetsuya was kind enough to take out all his treasures of the fridge for our young guest to discover before he chose the ingredients of the day!

Tetsuya prepared two hors d’oeuvres, the first one being yellow carrot mousse and an organic radish (the leaves were delicious) wrapped into burdock roots flakes (a non-vegan mayonnaise was used as the linking agent).

As for the second hors d’oeuvres he used 3 different types of rape flowers to be combined with

mackerel caught in the Suruga Bay off Yui!
The sauces were a dressing made with raspberry vinegar, while the other was an orange olive oil. The powder is crushed senbei/Japanese rice cracker.

He used the above organic vegetables for our main dish!

The same vegetables cooked and before their sauces were added.
One sauce was a mixture of grain mustard, miso paste and honey, while the other was pistachio oil.

The finished dish:
from bottom, right to left:
Black Daikon, Koushin Daikon, Faabe broad beans, Yacon.
Ayame Yuuki Turnip, Violet carrot, Yellow Turnip, Yellow carrot.
Petit Vert, Red Turnip, Kyoto Carrot, Hinona Turnip.
All cooked to perfection for crispiness and natural taste!

The dessert consisted of a mousse made with brown sugar and rum made from sugar cane grown in Kakegawa City, Shizuoka Prefecture, as for the mousse. The caramel sauce was made from the same sugar!

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

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

January 2, 2011 dragonlife 4 Comments

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!

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Kiwi Fruits & Agritourism at Kiwifruit Country Japan

December 30, 2010 dragonlife 4 Comments

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.

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

December 2, 2010 dragonlife 3 Comments

Organic vegetables shabu-shabu

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

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

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

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

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

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

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

Salad of organic mushrooms and broccoli from Matsuki Biofarm!

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

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

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

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

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Vegan Japanese Cuisine: Nasu Somen/Egg-plant Somen

July 28, 2010 dragonlife 22 Comments

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

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

INGREDIENTS & RECIPE:

-Count one long-type aubergine per person.

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

-Coat the the aubergine strips with cornstarch.

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

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

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

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

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Vegan Italian Cuisine: Appetizer at Il Paladino

July 22, 2010 dragonlife 4 Comments

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

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

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

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

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

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

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

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

July 18, 2010 dragonlife 2 Comments

If you happen to visit Shizuoka City, you will find many restaurants and izakayas serving and mainly using produce/products and ingredients from Shizuoka Prefecture. There are many treasures to be discovered in this hoard!
one of them is the French restaurant going by the name of Sugimoto Tetsuya!

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

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

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

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

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

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

A must try recipe!

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

July 18, 2010 dragonlife Leave a comment

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

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

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

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

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

July 16, 2010 dragonlife Leave a comment

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

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

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

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

July 16, 2010 dragonlife 4 Comments

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

Lunch and

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

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

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

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

Organic vegetables dish next time!

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Vegan French Steamed Organic Salad at Pissenlit

June 23, 2010 dragonlife 6 Comments

Great food is great food!
Be you vegan, vegetarian or omnivore, one can only appreciate and being thankful for savouring vegetables not only of the best quality, but local and organically grown to boot!
I will never tire of saying to everyone how lucky we are here in Shizuoka Prefecture, Japan, a region renown nationally and increasingly internationally for its exceptional gastronomy!

Bazooka Gourmet is probably going to have another (shooting) field day when he learns that I have just been approached by the local government to help promote the local agriculture through blogging!
What can I say? It’s simply a pleasure!

To cut an increasingly long story short, I visited Pissenlit for lunch, and when I saw “Mishima Hirokawa San Yasai no Etuvee”/Steamed vegetables grown by Mr. (Hideyaki) Hirokawa in Mishima City, I knew that no-one could unhook me from my (delicious) doom!

To tell the truth I have nurtured a special relation with chef Tooru Arima (and many others), and he is only too happy to oblige with my sometimes very selfish requests!

He gracefully allowed me to take pics of his treasures! The pic above are greens grown by Mr. Hirokawa!

And these the other organic vegetables grown by the same farmer!

Alright, let me give you at least the names of the vegetables I enjoyed so much:
in above picture you can see:
Front row: Carrot/Ninjin/人参, Red Round Daikon/Beni Maru Daikon/紅丸大根
Second row: Violet Round Daikon/Murasaki Maru Daikon/紫丸大根, Snow Beauty Daikon/Yuki Bijin Daikon/雪美人大根, Day Field Leaf Turnip/Hinona No Kabu/日野菜の蕪, Cauliflower/こりフラワー, and Ayame Turnip/Ayame Kabu/あやめ蕪.

Front row: Violet Round Daikon/Murasaki Maru Daikon/紫丸大根, Stick Junior Broccoli/シティックジューニアブロッコリー, Snow Beauty Daikon/Yuki Bijin Daikon/雪美人大根, Red Round Daikon/Beni Maru Daikon/紅丸大根,
Carrot/Ninjin/人参
Second row: Akakura Daikon/赤くら大根, Day Field Leaf Turnip/Hinona No Kabu/日野菜の蕪, Red Long Water Daikon/Aka Naga Mizu Daikon/赤長水大根, Cauliflower/こりフラワー, and Ayame Turnip/Ayame Kabu/あやめ蕪.
Third row: Small Turnip/Ko Kabu/子株 on top of White Cucumber/Shiro Kyuuri/白胡瓜.

Front row: Ayame Turnip/Ayame Kabu/あやめ蕪, Cauliflower/こりフラワー, Aka Naga Mizu Daikon/赤長水大根, and Small Turnip/Ko Kabu/子株 on top of White Cucumber/Shiro Kyuuri/白胡瓜.
Second row: Carrot/Ninjin/人参, Red Round Daikon/Beni Maru Daikon/紅丸大根, Snow Beauty Daikon/Yuki Bijin Daikon/雪美人大根, Day Field Leaf Turnip/Hinona No Kabu/日野菜の蕪, and Akakura Daikon/赤くら大根.
Third row: Stick Junior Broccoli/シティックジューニアブロッコリー and Akakura Daikon/赤くら大根.

Front row: Small Turnip/Ko Kabu/子株 on top of White Cucumber/Shiro Kyuusri/白胡瓜, Day Field Leaf Turnip/Hinona No Kabu/日野菜の蕪, Violet Round Daikon/Murasaki Maru Daikon/紫丸大根.
Second row: Red Log Water Daikon/Aka Naga mizu Daikon/赤長水大根, Cauliflower/こりフラワー, Snow Beauty daikon/Yuki Bijin Daikon/雪美人大根, and Stick Junior Broccoli/シティックジューニアブロッコリー.
Third row: Ayame Turnip/Ayame Kabu/あやめ蕪, Red Round Daikon/Beni maru Daikon/紅丸大根 and Carrot/Ninjin/人参!

The vegetables were steamed/cooked to perfection providing a satisfying bite with the right combination of tenderness and crunchiness.
The dressing was also vegan, shallots, garlic, olive oil, Guerande salt and vegetables “juices”, providing for an elegant and precise seasoning!

If you have the occasion to visit Mishima City this is the address of our great farmer!

Mr. Hideyaki Hirokawa, Mishima City, Kawaharagaya Yamada, 765
Tel.: 055-973-2702

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sake, shochu and sushi

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Vegetable Sashimi at Yasatei

February 27, 2008 dragonlife 2 Comments

The Japan Blog List

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

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It was another one of my quick “evening breaks” this evening, and I just decided to pop up at Yasatei as I knew I would be able to nibble on a great morsel or two.
Now, what I ordered should please vegetarians and vegans alike (I’m neither), but I suspect Simaldeff (because of his weight problems). Allison (she loves her veg) and Lindsay (always keen on Healthy food) would particularly be curious to find out what I ate.

Well, I ordered “yuuki yasai no sashimi”.
Translation: bio vegetables sashimi.

From left to right:
“Eshyaletto/Japanese echalottes”, “daidai piman/soft orange pimento”, “myoga/ginger sprouts”, “aka radisyu/red radishes”, “shiso/perilla”, “daikon/Japanese long radish”, and “kyuuri/cucumber”.
All vegetables, except for the orange soft pimento also have the merit to be grown in Shizoka Prefecture!