Tag Archives: 簡単なレシピ

美食, Desserts, 野菜, 観光, 魚, 魚海の幸, 農業, Fujieda City, Gastronomy, Italian Cuisine, Italian Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Italian Gastronomy: Shizuoka Products Feast at NORI in Fujieda City!

February 3, 2012 dragonlife 4 Comments

Salad of Sayori/針魚/Japanese Halfbeak in Champagne Vinaigrette and Shizuoka Vegetables!

Service: Very friendly and relaxed. Very intelligent explanations and presentations.
Equipment: Great general cleanliness in a beautifully decorated house. Superb washroom
Prices: Very reasonable considering the extravagant quality.
Strong points: A great accent on local products both from the land and the sea. Gastronomic Italian-style cuisine with a constant research on new products and methods. Excellent wine list. Superb grappa.

I’m not afraid to aver that NORI in Fujieda City is the best Italian restaurant in Shizuoka Prefecture, and I’m certainly not the only person to venture in such a declaration!

Fuminori and Eri Nishitani/西谷文紀砥英里御夫妻!

After years in Italy honing his talents, Fuminori Nishitani opened his Restaurant NORI in Fujieda City completely off the beaten tracks inside a splendid house that his mother originally used an atelier on October 1st 2003 in the company of his wife, Eri, who looks after the dining room/hall in spite of a growing family.

The main dining room sits up to 20 guests at tables while a side room can sit small parties as well one other room with Japanese style seating.
Incidentally you are asked to take your shoes off to wear comfortable slippers and the whole place is absolutely non-smoking!

A bulletin informs all guests of coming events in a simple manner.

The decoration and furniture are certainly worth a second and third look for its beautiful combination of many genres!

Even the layout of the tables reflects a sweet marriage of cultures!

If you sit at the right table you can see the Chef at work in the distant kitchen!

The “official wine list”!

An excellent wine list is on offer but bear in mind there are many more nectars stashed away for your asking!

The menu of the night!

Whereas at lunch time you do not need to reserve (but play safe by calling beforehand!) dinner has to be reserved over the phone.
You will be asked to propose your own budget and the Chef will prepare a menu accordingly!
If you ask a few days in advance you can also arrange for specialties of your liking with the Chef.
You will find a personal menu card waiting for you beside your plate for you to take back home with notes you can write on as each dish is carefully explained to you!

Arigatou/Thank you! design on your Japanese-style paper tablecloth!

Here is the wine we ordered:
Maurus 207, Vie de Romans, Merlot Grapes in Piemonte!
Solid but very smooth and fruity!

Foie gras crostini!

As a rule, I do not mention prices, but this is an exceptional case: I had reserved a dinner according to a budget of 7,000 yen per person (drinks not included), that is, 70 Euros or nearly 90 US$, to show you the great value!
The above foie gras crostini was not mentioned on the menu card!

Salad of Sayori/針魚/Japanese Halfbeak in Champagne Vinaigrette and Shizuoka Vegetables!
Sayori or halfbeak is a favorite at sushi restaurants. They are in their best season right now in the Suruga Bay bathing our shores!
That particular fish was caught in Sagami/相模.

The fish was served as a variant of carpaccio with a succulent Champagne vinaigrette and chrysanthememum petals.
The pearl tomatoes are grown by Mr. Suzuki in Iwata City while all the other vegetables come from the Farm of Mr. Iguchi in Fujieda City!

Home-baked soft walnut bread!

Home-baked Shizuoka green tea bread!

A potage made with “uangi imo” from Hamamatsu City!
Unagi imo is a very sweet kind of sweet potato/satsuma imo. No sugar was added in spite of its incredible sweetness! A discovery!

“Aburi Anago no Spaghetti, Yuzu Koshio Fuuaji”/炙り穴子スパゲッティ柚子胡椒風味

Capellini-style spaghetti with conger eel seasoned with yuzu koshio/lime pepper sauce!

The leaf vegetable on top of the conger eel (very famous product of Western Shizuoka!) is urui/うるい/Hosta Montana, a kind of wild mountain vegetable!

Whole wheat garganerri with gibier sauce!
Unfortunately the ingredients in the game sauce were a secret but I suspect that wild boar and venison were involved…

Great parmesan shaved on top!

Chef Nishitani brought this contraption from Italy to make his own garganerri!

Ezo Shika Venison from Hokkaido with a symphony of Shizuoka vegetables!
For once, a product not from Shizuoka Prefecture but the vegetables were proud to contribute!

The “ezo shika/蝦夷鹿 venison!

And the superlative vegetables!

Kuri to Younashi No Mousse/Chestnuts and pear Mousse!

And it was finally time for desserts!
The Missus was served (the desserts will be different!) the above Mousse made from chestnuts and pears!

For a side view!

I ate half of that waffle!

Mikan/oranges Mousse and Ivoire Chocoltes tiles for my own dessert/dolce!

From another angle!

A nice little discovery inside!
I know a lot of people who would visit the place just for its dolce!

Saint Valentine Day is around the corner!
Now, what do these truffles made of unagi imo and chocolate hide inside?

Houji Tea and Green Matcha Tea mousse!

And coffee is served the right way!

Naturally savors and taste were absolutely mind-rocking! I hope the above pictures will give you a good idea of what to expect!
Actually I’ll be guiding Chef Nishitani in an enormous organic vegetable farm in Fujinomiya City at the foot of Mount Fuji next week (report in the offing, of course!)!

NORI
426-0204 Shizuoka Ken, Fujieda Shi, Tokigaya, 864-3
Tel./Fax: 054-641-4778
Opening hours: 11:30~14:00; 18:00~22:00
On reservation only for dinner
Closed on Tuesdays and first Monday
Credit cards OK
HOMEPAGE (Japanese, but do check it for great photographs of the house and garden!)

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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:

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-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bento, 美食, 魚, 農業, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, 弁当

Today’s Bento/Lunch Box (12/07): Tuna Balls Bento!

February 2, 2012 dragonlife 10 Comments

The Missus (or Greenpeace…) will have mine for posting such a title…
But the Missus loves meat balls and tuna, so the combination was only natural!

For once I must say that the rice dish was more elaborate than all the rest!

Everything was laid on plain steamed rice.
The balls were made with “negitoro”/tuna flesh grated off the inside of the skin. I only know that the Missus seasoned it with mayonnaise, Japanese sake and wasabi dressing and what else before shaping small balls and stir-frying them in light sauce, probably ponzu, soy sauce and mirin.
She just placed them atop the rice beside opened snap peas in their pod. Interesting design!

She then added a typical Japanese garnish: hijiki/sweet seaweed, small pieces of carrot, red cabbage and aburage/deep-fried tofu pouches and peas all lightly fried and seasoned together. A vegan’s delight!

The salad dish consisted of a half-boiled egg, lightly marinated and seasoned with black sesame seeds, fresh buckwheat sprouts, lettuce and mini tomatoes!
Very colorful!

This picture will prove that the Missus enjoyed her own cooking as she had exactly the same for lunch!

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With a Glass, Einfach Bento,
Clumsyfingers by Xethia
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); Ohayo Bento

Bento, Chicken, 美食, 農業, Gastronomy, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, 弁当

Today’s Bento/Lunch Box (12/06): Chicken & Burdock Rice Bento!

February 1, 2012 dragonlife 10 Comments

We eat a lot of burdock root/gobo/牛蒡 in season as this is not only a versatile vegetables but because it is also very healthy! It is even used as herbal medicine in some countries!

The Missus cooked/fried the cubed chicken and thinly cut burdock root separately in a sauce of her own (secret! Sorry) while the rice was being steamed.

Once the rice steamed she mixed with the cooked chicken and burdock root and their sauce for a very tasty mazegohan/混ぜご飯/mixed rice! She added the last touch with plenty of black roasted sesame seeds.

The side dish was a typical marriage of products from the land and the sea of Shizuoka Prefecture!

The tamagoyaki was done with cheese and parsley and placed inside the box beside boiled snap peas in their pods seasoned with crushed peanuts!

A product which made Shizuoka famous: kuro hanpen/黒はんぺん/dark sardine fish paste!
The Missus fried them before placing them on a bed of lettuce with local plum tomatoes!

Very satisfying and yummy!

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美食, Dragons, 酒, 観光, 農業, Fantasy, Gastronomes, Gastronomy, Recipes, Restaurants, Tourism

Gastronome Dragons (1): Dame Sissi and Sire Charles!

February 1, 2012 dragonlife 6 Comments

Shuzenji, Izu Peninsula, Shizuoka, Japan.

Dragons are not evil creatures.

You may find some specimens akin to the fallen angels exposed in civilizations which misunderstood their true character and talents, but true dragons have the happiness of mankind in their hearts and ceaselessly contribute to its nurturing whenever they can or are allowed to as shown in this story.

As far as their gender is concerned some are attracted by their opposites while others feel content among similar denizens of their worlds. But plenty are satisfied enough with their own lot and do not feel the obligation to entertain intimate relations with their own kin.

Dragons by essence are long lived creatures with an unequalled wealth of knowledge and experience, which explains why they are so keen on their hedonisitic pleasures.
A true dragon will not bother amass and sleep over riches like some of their poor misled copies in faraway lands.
It, she or he will be constantly in search of new pleasures to share with like-minded souls for the betterment of this sometimes sad World of our own.

This particular dragon is taking this opportunity, while writing in this grimoire in a lair hidden under an extinct volcano in an island famed for its morning sun, to introduce other dragons working hard for the expansion of gastronomic pleasure thanks to the humans who finally started to grasp the art of communicating through the magic of instant scrolls!

DRAGON SISSI

Brittany Pucks, or Palets bretons

This Dame Dragon, apparently always holding a glass in her talons, seems to show a great predilection for strong nectars!
Her lair lies in a land surrounded by many mountains under a thick blanket of snow in winter and many green pasturages in summer.
She is a very inquisitive creature who never tires of exploring the food and drinks of faraway regions that she reproduces with profound magic for the joy and pleasure of many friends over lands and oceans!
If you wish to make her acquaintance be prepared for a lot of questions and comments on your magical grimoire!

DRAGON CHARLES

Kanelbullar (Cinnamon Buns)

Dragon Charles used to hide in a faraway island populated with proud people before he flew over the sea to land near a splendid Castle and Gardens in a nation famed for its long and rich gastronomy.
Living beside such an opulent monument does not prevent him to research great food for a small price so as to help less affluent humans.
Actually Sire Charles has a dream: to be able one day to show his art on a giant scroll floating in the sky for all to see and emulate!
I forgot to mention that Charles has a very long sweet tooth (fang!)!

To be continued in the next scroll…

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Five Euro Food by Charles
With a Glass,
Clumsyfingers by Xethia
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); Ohayo Bento

Must-see tasting websites:

Cakes, 美食, Dessert, 金柑, 観光, 農業, French gastronomy, French Restaurant, Gastronomy, Italian Cuisine, Italian Restaurants, Kumquat, Shizuoka, Tourism

Shizuoka Dessert: Kumquat Cakes at Aquavite & Pissenlit!

January 31, 2012 dragonlife 6 Comments

Kumquat tart and Tiramisu as served to the Missus at Aquavite!

Kumquat is kinkan/金柑/”Golden Citrus” in Japanese and it is a major crop in Shizuoka Prefecture. Some are even grown organically!
Just walk in Shizuoka City and you will discover them in many gardens where they are in full season right now!
People eat them under many guises from candied fruit to cakes and even fruit cocktails!
Needless to say that many restaurants vie for fame with cakes created with them!
Here are two creations I just had the pleasure to savor in Shizuoka City:

Italian Cuisine: Kumquat Tart and Tiramisu in Aquavite!

Mine was the same as the Missus’ but presented in a “manly” way! LOL
Both were decorated with cｈocolate, raspberry, vanilla creams and cocoa powder!

Kumquats are a bit of a bother to prepare.
They must first be washed, then cut in two to get rid of their seeds.
Next they need to be lightly boiled and then candied in sugar, alcohol and what else.
Only then can you include them into succulents tarts!

I do not need to introduce tiramisu made by Chef Masaru Aoki/青木勝 as it has become the reference in our city!
They make the perfect marriage, either savoring it separately or topping the tart with some on your fork (or spoon!)!

French Cuisine: Kumquat Pound Cake and Black Tea Sorbet at Pissenlit!

Chef Touru Arima/有馬亨 decorated his creation with raspberry and vanilla creams as well as local strawberry and organic mint leaves!

This pound cake must have required quite some preparation with the inclusion of finely chopped candied kumquats!
The kumquats were grown in Mariko, Ｓhizuoka City, an area also famous for its black tea where it was first planted in Japan back in the 19th Century!

Attention to details! You just don’t know where to start from!
I did savor the candied kumquat first as I didn’t trust my sense of balance!
After that it was an exquisite exercise in demolition!

Black tea sorbet made for another perfect marriage with the pound cake, although I tended to eat it separately.
It was a pleasure later to scoop it carefully with whatever was left on the plate! LOL

AQUAVITE
420-0034 Shizuoka Shi, Tokiwa-cho, 1-2-7, Tomii Bldg. 3F
Tel. & fax: 054-2740777
Opening hours: 11:30~14:00 18:00~22:00
HOMEPAGE (Japanese)
Credit Cards OK
Non-smoking private room available!

Service: Excellent and very friendly
Facilities: Great cleanliness overall. Small but beautiful washroom
Prices: Reasonable to expensive.
Strong points: Great use of local products, especially organic vegetables. Top-class Italian wines. Private room for~8 people
—————————–
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!

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
—————————–

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美食, Dessert, 野菜, 観光, 農業, French gastronomy, French Restaurant, Gastronomy, Jam, Japan, Japanese Gastronomy, Shizuoka, Tourism

Jams with Shizuoka Products at Pissenlit!

January 30, 2012 dragonlife 10 Comments

Humans made jams the moment they tried to preserve the fruits and vegetables they found in abundance but couldn’t eat up.
Making jams was a traditional and seasonal occupation in many homes all over the World until not so long ago.
Then people got busier and had no longer the time or will to prepare them, what with the constant supply available in shops.
On the other hand this ready availability meant a loss in quality, added preservatives and a total lack of traceability.
Finally the time has come when most of us are looking for the real products although most of us still don’t have the time or will to create them.
Before opening his Restaurant Pissenlit in Shizuoka City Chef Touru Arima/有馬亨さん used to make more than 70 kinds of jams in the big hotel he used to work.
Having developed a personal relation with local producers he has been able at long last to concoct real jams for the pleasure and health of his customers!

It is my pleasure to introduce here the first batch! More are to follow!

Mateta Tomato (Iwata City) jam.
The beauty of this jam is that it can also be used as a condiment or sauce!
Actually all jams can be utilized in such manners, too!

Benihoppe Strawberry jam.
Benihoppe Strawberries first appeared in Japan in Shizuoka Prefecture in 2002 and are considered the best in this country for their perfect balance in taste!

Aoshima oranges (Mikkabi) jam.
Mikkabi in the western part of Shizuoka Prefecture is called Orange Town!

Hon-yama Green Tea jam.
Hon-yama tea is grown along the Abe and Warashina Rivers in Shizuoka City!
The whole Prefecture of Shizuoka is the main (45%) tea growing region in Japan!

All jars contain about 150g.
Mateta Tomato Jam: 1,300 yen
Benihoppe Strawberry Jam: 850 yen (mini jar for 350 yen)
Mikkabi Orange Jam: 500 yen
Hon-yama Green Tea Jam: 700 yen (mini jar for 250 yen)

All jams can be purchased at Pissenlit Restaurant or ordered by phone or e-mail!

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!

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美食, 酒, 観光, Gastronomy, Hamamatsu City, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Tourism

Shizuoka Sake Tasting: Hana No Mai Brewery-Homare Fuji Junmai-Designating Mt. Fuji as a World Cultural Heritage Site

January 29, 2012 dragonlife Leave a comment

This must have been the longest title for introducing a sake made in Shizuoka Prefecture!
There are plenty of reasons for that! LOL

Hana No Mai Brewery in Hamamatsu City made a point to tell everyone this is a true local sake as the rice is Homare Fuji sake rice grown only in Shizuoka Prefecture and as the water and yeast are also all from our Prefecture!

The Homare Fuji Sake Rice label was originally designed in the shape of Mount Fuji by a University student!
Hana no Mai Brewery is also advertizing the fact that Japan has applied for recognition of Mount Fuji as a World Heritage Site, both in English and Japanese!
Incidentally, February 23rd has been designated at Mount Fuji Day!

Rice: Homare Fuji 100%
Rice milled down to: 60%
Alcohol: 15~16 degrees
Bottled on October 12th, 2011

Clarity: Very clear
Color: Very faint golden hue
Aroma: Light and fruity. Vanilla, macadamia nuts, dark chocolate
Body: Fluid
Taste: Fruity attack backed by strong junmai petillant and pleasant alcohol.
Well-rounded, soft and straightforward.
Slightly liquorish.
Varies little with food except for turning a little drier.
Junmai petillant makes a strong comeback with oranges and coffee beans after food.

Overall: A sake obviously designed for food.
Typical of Hana no Mai Brewery in that it will please young people and ladies.
No wonder it is a popular sake in local izakayas patronized by young people!
A sake to be appreciated chilled, at room temperature or lukewarm/nurukan!

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Saint Valentine Chocolates with a Difference: Shizuoka Tea Chocolates at Pissenlit!

January 28, 2012 dragonlife 4 Comments

No less than 3 types of Shizuoka St. Valentine Chocolates!

Saint Valentine is coming near!
Now, all those chocolates that will tempt you might make you think twice about that waistline of yours…
BUT, how about offering and savoring both healthy and delicious chocolates?

Chef Touru Arima/有馬亨さん is putting no less than 3 varieties on sale at his Restaurant, Pissenlit in Shizuoka City, and also takes orders through phone calls and e-mails!

Chef Arima in his kitchen!

The chocolate before the cut!

The chocolate is of the soft type covered with very fine tea powder produced in Shizuoka!

The dark chocolate covered with fine green tea powder.

The white chocolate covered with houji tea.

The Three Graces:
Front: Namaiki Noir (Green tea powder on DGF Yucatan Chocolate)
Top left: Namiki Vert (Green tea powder on Varona Ivoire Chocolate)
Top right: HOUJI (Houji tea powder on Varona Ivoire Chocolate)

All chocolates come at 1,100 yen for 24 pieces in their own box!

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Bento, 美食, 農業, Gastronomy, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, 弁当

Today’s Bento/Lunch Box (12/05): Tamago Chahan & Soft Ton Bento!

January 28, 2012 dragonlife 10 Comments

Soft ton stands for “soft” of course and ton is actually another way to pronounce Buta/豚/pork in Japanese! It is a very popular way of eating pork in Japan as it is very eclectic!

The Missus had plenty of plain cooked rice left from the night before and she made a simple and tasty Tamago Chahan/玉子チャハン/egg fried rice, Japanese style with it!
She next prepared soft ton in tonkatsu style (ton/pork being repeated as you can see!) she placed on top of the rice seasoned with tonkatsu sauce. For the finishing touch she added chopped parsley and home-pickled onions with amazu/sweet vinegar!

The Missus conceived a typical Japanese side box with a salad of boiled carrot sticks and string beans seasoned with gomadare/sesame dressing resting on ice plants. Mini tomatoes for more design, colors and vitamins and Japanese pear/Nashi/梨 for dessert!

I know that this combination of fried rice and tonkatsu would appeal to a lot of people!
What with the side dish a perfectly balanced yummy bento!

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美食, 酒, 観光, 農業, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Tourism

Shizuoka sake Tasting: The Last Bottle? Yoshiya Brewery-Chuumasa Daiginjo

January 26, 2012 dragonlife Leave a comment

Almost two years ago the owner of Yoshiya Brewery in Shizuoka City invoked the retirement of his Brewmaster, Mr. Haruki Nakajima from the Nanbu School in Iwate Prefecture, as a reason to stop production and sell his license to the new Brewery in town called Suruga Brewery. The truth is that his wife had wanted him to leave the trade for a long time and develop their big property into a large apartment building.. (How do I know that? She told me in person during an interview!)
The whole 250 years old brewery has disappeared from the surface of the earth to leave way to ugly development, but fortunately Suruga Brewery not only bought all the sake created by Masterbrewer Haruki Nakajima with the license but also continued using the brand names of Chuumasa, Abekaidou and Onigoroshi!

Suruga Brewery bottled this Chuumasa sake created by Brewmaster Haruki Nakajima in 2007 in November 2011!
Unfortunately I already know that it has been practically sold out…

Rice: Yamada Nishiki from Hyogo Prefecture
Rice milled down to 40%
Brewmaster: Haruki Nakajima (Nanbu School)
Dryness: + 5
Acidity: 1.3
Alcohol: 16~17 degrees
Brewed in 2007
Bottled in November 2011

Clarity: Very clear
Color: Very faint golden hue
Aroma: Fruity and elegant. Pears, oranges.
Body: Fluid
Taste: Fruity and liquorish.
Complex with pleasant alcohol attack (practically a genshu).
Oranges, almonds, pears, dark chocolate and coffee beans
Elegant and softer than expected in spite of its high alcohol content.
Quickly disappears.
Gets drier with food with a big kick from the alcohol.
Tends to make a sweet comeback with more oranges away from food.
Surprisingly marries well with any food.

Overall: Very elegant sake.
Complex and ever pleasant.
A rarity in the sense that it is a daiginjo that ladies should find to their liking for its soft approach in spite of the high alcohol content.
Unfortunately a sake masterpiece that will live in the past…

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
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); Ohayo Bento

Must-see tasting websites:

Bento, 美食, 農業, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, 弁当

Today’s Bento/Lunch Box (12/04): Hambaagu Bento!

January 26, 2012 dragonlife 6 Comments

The Japanese make the difference between “hamburger” and “hamburger steak” by calling the normal hamburger with buns “hambaagaa” and hamburger steaks served without the buns “hambaagu”. The difference in pronunciation is minimal, while the difference in presentation is significant!

The Missus kept the rice box both simple and colorful.
Having steamed she rice she just mixed it with salad beans bought in packs at the local supermarket.

Talking of colors there were plenty more in side box!

The hambaagu/patties are another Missus’ secret although I know she includes crunchy red onion in them which makes for a very tasty bite.
Having seasoned them with her own tomato and vegetables sauce she placed them on lettuce with French pickles.

The salads consisted of one made with white and violet potatoes from her family’s garden topped with black olive and the other of fried green pepper and cabbage seasoned with gomadare/sesame dressing.

For dessert she added local mini tomatoes and green kiwi fruit!

Very colorful, tasty and satisfying!
I could have called this Bento “Mini American Bento”?

RECOMMENDED RELATED WEBSITES

Bread, Cakes, 美食, Dessert, Education, 野菜, 農業, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products

Bread: Shizuoka Agricultural High School Mari Ishiguro wins Consecutive First Prize at 6th National High School Bread Contest!

January 25, 2012 dragonlife 2 Comments

Mari Ishiguro/石黒茉莉さん established a record by winning her second consecutive First Prize at the 6th National High School Bread Contest fielding 176 participants from all over Japan!
On the 21st and 22nd of January 2012 the 6th National High School Bread Contest took place in the City of Izu No Kuni in the Izu Peninsula, Shizuoka Prefecture!
Mari who had won last year’s contest with a “Toma Kara Feuille”/”Tomato Mille-Feuilles” did it again with a ‘Toma Kan Pan” creation!

The concept of the bread was indeed an interesting combination of European and Asian cuisines:
“Toma” stands for “tomato” as dried ones were extensively used.
Note that tomatoes were a prerequisite ingredient in submitted recipes as the Government is actively promoting the culture of this vegetable!
“Kan” stands for “kanten/寒天/agar agar” in Japanese with which the bread was coated!
“Pan” stands for bread in Japanese.

Mari Ishiguro is a third year student at the Shizuoka Prefectural Agricultural High School and will graduate next month before attending Cooking College in Tokyo.
The bread might be small but it took no less than 5 hours to prepare and bake!

Cross section of a frozen sample

Creating the bread with a dough surrounding another dough containing dried tomatoes and walnuts took 3 and a half hours, while the coating with agar agar took an hour. Add to this 35 minutes for baking, the whole work took no less than 5 hours!
According to Mari, this year’s concept was totally different from last year’s approach as she wanted to create a bread/cake that could be appreciated chilled.
Moreover, instead of using water in the dough she utilized the natural juice of real tomatoes.
She also compensated the astringency with cocoa powder.
Finally she topped the bread with dried tomatoes before baking it!
She agreed that her “bread” was more a dessert than anything else!

All this creative work was made possible under the teaching of her Bakery Teacher, Tetsuya Ishida/石田哲也!
Mari and her teacher (and all the students and their students) have the chance to belong to a very progressive high school by Japanese standards which emphazises vocational studies above all!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, Dessert, Desserts, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Tourism

French Desserts with Shizuoka Products at Pissenlit in Shizuoka City!

January 24, 2012 dragonlife 8 Comments

Chef Toru Arima/有馬亨さん at Pissenlit in Shizuoka City is not only famous for its great use of local vegetables and fruit but also for his exquisitely balanced desserts created with local products!

Once again the other day saw an embarrassment of choices!
What did we order?

The Missus wanted something light and refreshing so she opted for the chilled strawberry soup!
Shizuoka Prefecture is known all over Japan for its superlative strawberries!
Having access to such fresh and high quality fruit is truly extravagant in this country!

Strawberries were served over a transparent luscious jelly with strawberry coulis generously poured over them to be completed with a spoonful of sophisticated strawberry sorbet and organic mint leaves!
It was difficult to understand whether you were drinking or eating it!
Strawberries are winter fruit in Japan, but you don’t need a warm weather to appreciate such a dessert!

As for me I chose to challenge a dessert that allies influences from France, China and Japan: Egg tart plate!

The eggs used in this creation are produced organically by Mr. Horita in Okabe, Fujieda City!
The tart literally melts inside your mouth.
Combined with the fruit sauces it becomes a beautiful battle between conflicting savors!
I know a lot of Chinese friends who will be converted!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Bento, 美食, Ekiben, 観光, 駅弁, 農業, Gastronomy, Japan, Japanese Gastronomy, Mishima City, Shizuoka, Tourism, 弁当

Ekiben/Railway lunch Box: Oku Suruga No Iso Chirashi in Mishima JR Station!

January 24, 2012 dragonlife 9 Comments

Yesterday I suddenly had to go all the way to Mishima City, about half an hour and two stations away by Shinkasen from Shizuoka City and just had the time on my way back to sample a new ekiben/駅弁/Railway Lunch Box (or boxed lunch)!

Nice packaging!
Oku Suruga No Iso Chirashi/奥駿河の磯ちらし basically means a chirashi/decoration-style sushi made with ingredients from the far corners of Suruga Bay!

Can you see the little sign in the left top corner?
It is the registration as a “True Japanese Ekiben”!

Tounakaken Co in Numazu City advertises precisely all the contents. And there certainly were a lot of ingredients!

A rigid transparent plastic cover protects the contents.

Now, what do we have?
Actually a lot!
As the ingredients are all a bit “mixed up” I’ll give them right away. Let’s see if we can distinguish them later:
Sushi rice, Nishiki ko Tamago/shredded omelette, octopus, simmered shiitake, Sakura Ebi/Cherry shrimps, crab, gari/pickled ginger, tobiuo tamago/flying fish roe, cucumber, ooba shiso/perilla, white sesame seeds and seaweed!

Cucumber, omelette, Flying fish roe, octopus,…

Pickled ginger, shiitake, omelette, flying fish roe,…

Omelette, crab, cucumber, sakura ebi, flying fish roe,…

Here you can see that the sushi rice was first topped with konbu seaweed and simmered shiitake!

Eating local sushi on a train! What more can you ask? LOL

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Bento, 美食, 農業, Gastronomy, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, 弁当

Today’s Bento/Lunch Box (12/03): Sushi Roll Feast Bento!

January 23, 2012 dragonlife 2 Comments

When you are short of ideas just keep rolling away!
The Missus was short of inspiration for today’s bento as she said, so I told her, “Why not making sushi rolls with whatever you can find in the fridge?”

Simple ideas are usually the best!

And here is the result!
The Missus and I wrap our rolls in lettuce instead of dry seaweed whenever possible for better colors, balance and taste.
Making the sushi rice was simple enough. The first roll includes carrot thinly cut lengthwise, the second tinned white tuna from Yui in Shizuoka City and thinly cut cucumber, and the third one soft ham from Sanoman Co. in Fujinomiya City and sliced black olives!

This side dish must have been one of the most colorful ever with no less than three different mini tomatoes from Fuji City, yellow, red and blackish red, boiled Brussels sprouts and a Missus’ boiled egg atop a tartare sauce bed and topped with a sliced olive!

A very solid bento, I guarantee you! And yummy!

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