Tag Archives: 簡単なレシピ

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Today’s Lunch Box/Bento (’10/55): Indian Sushi Bento

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Most Indian people have to devise their food according to a somewhat harsh climate (at times. Of course people living at the foot of the Himalayas would say otherwise!). The Missus is a great fan of Indian cuisine and anything called “curry”!
Today, sushi bento day, she came up with a simple twist to call her sushi Indian-style!

Having prepared the sushi rice, she added a good measure of curry furikake to it. Furikake means “seasoning to be sprinkled” in Japanese. There a good many of them including the curry variety she used today.
Simple, ain’t it?

She deep-fried large prawns in breadcrumbs and included them in rolls she made with a bamboo sushi roll and cellophane paper. She then took the rolls out of their cellophane paper and rolled them inside lettuce before wrapping them again into cellophane paper to facilitate the cutting.

plenty of home-made pickles to provide me with the salt I will lose during the sweating-hot day: cucumber, fresh geinger, carrot and sansho/Japanese pepper.

Loads of fruit for dessert for the vitamin C and fibers: red grapefruit, nectarines and blueberries. The latter are supposed to be good for the eyes. If true, they will help mine which tend to get tired at the end of the day with all my PC work!

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;

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Today’s Lunch Box/Bento (’10/54): Neverending (Heat) Story Bento

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-“I hate this place! It must be 50 degress (C) in this kitchen!”
The Missus has been badgering me for some time with moving to a new home. What with the neverending scorching heat assiling us for the past two weeks with no end in view, her argument sounds the more convincing by the day!

All that heat means a lot of sweat and loss of body salts.
The Japanese are conscious of their health to the point of addiction. You wouldn’t believe the number of TV health programs we are subjected to ( no wonder I keep away from the TV. BG, that’s one for you!)! be assured that my bento are partly devised according to them (LOL)!

To compensate this loss of body salts, The Missus mixed the freshly seamed rice with home-pickled umeboshi (in vinegar, not slat). mini melons, asabi stems and sansho/Japanese pepper (I mean all are pickled)!

Now, for the stamina and vitamins!

She first made karaage/deep-fried chicken, and then cooked them in amazu/sweet vinegar, seame seeds and cornstarch. Very tasty!

Some fresh lettuces, fried goya and red pimentoes seasoned with gomadare and tamagoyaki.
Mow, these tamagoyaki were a bit different with the white in the middle and the yolk outside. I don’t have a clue as to how she made them but they were delicious!

The heat has finally a good side to it!

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;

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Vegan Italian Cuisine: Appetizer at Il Paladino

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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.
no-smoking-logo1 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: Summer Lunch at Pissenlit (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.
no-smoking-logoentirely non-smoking!

The weather has turned from hot to scalding and it has become increasingly a real challenge for all restaurants to serve lunches both light, tasty and healthy to ever demanding clienteles (especially when considering that most customers then are ladies spending their husbands’ wages!)!

I though it was about time I sampled what the ladies enjoyed at Pissenlit, one of the best French restaurants in the whole Prefecture (~4,000,000 souls)
The appetizer above was a bit of a puzzle: Ripe Peach Chilled Soup (Vychissoise)
The soup itself was prepared with ripe peaches, vehetables consomme added with milk and fresh cream and a simple seasoning of salt and pepper.
It came topped with a sherbet made with the smae peach.
Very refreshing summer appetizer! I seemed to be caught between sweet and slightly salty notes all the time…

The next appetizer was not on themenu actuallly.
It is a terrine of “ayu/鮎”. a small indiineous (Japanese) trout-like fish coming with the grand Latin name of Plecoglossus altivelis altivelis. It is a very popular fish with river (it also swims in nearby seas) anglers.

It is also called Sweetfish.
As a terrine it a rare treat indeed. The whole fish, head and tail was used.

The dressing is also a rarity as it is concocted with “tade/蓼” or water pepper, vinegar and olive oil.
Why do I feel so spoiled? LOL

I chose a fish for the main dish. Definitely lighter on the system.
The fish from Sagara in Shizuoka Prefecture is called “kochi/鯒”.

It is also called “Sand Borer”. It is typical fish of Shizuoka Prefecture although it can found in other Japanese water.
It is a slightly extravagant fish to order. It is both appreciated raw and cooked, so you can imagine the compeptition between restaurants!

An “end view” of the fish.

It was roasted and later seasoned with a red wine sauce. The meat has definite bite for a white-fleshed fish that would please even meat eaters!

From a different angle for a better view of the vegetables.

The vegetables were bBack Cabbage, Baby Corn, Violet Carrot, Romanesco Cauliflower (in Japanese sango/coral cauliflower), Morroko Ingen/Morrocan String Beans, all organic from Hirooka Garden in Mishima City, as well as more carrot and Chinese greens.
The perfect (and healthy) balance!

I just couldn’t resist some cheese for dessert and consequently brought the whole healthy balance to nothing!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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Today’s Lunch Box/Bento (’10/53): Maze Sushi Bento

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There was no bento to write about yesterday as it was a National Holiday!
Instead we spent most of the day lazying about at home as it was simply too hot outside and visited a new (for the Missus!) sushi resstaurant in the evening!
The scales were ceratinly a pleasure to look at this morning!
Therefore back to healthy food and habits!

The Missus prepare “Maze Sushi/混ぜ鮨, or “mixed sushi” in English.
-“What did you put in it?” I asked most politely.
-“At least 10 ingredients! Why don’t you try and discover them?”
Alright, alright…
Avocado, ham, cheese, black olive, tomato, sansho/Japanese pepper (pickled), …. that does make 10! I’m in for a beating tonight.

The “salad” was certainly colouful once again (and tasty, an healthy!)!
Cut Renaissance tomatoes grown in Kakegawa City (I buy them regularly at Kakegawa Station on my way back from university), cornichons, lettuce, carrot tagliatelle saled with walnuts, and semi-boiled egg topped with black olive. East meets West!

Alright, I loved it!

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;

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

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

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

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

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

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

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

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

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

A must try recipe!

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

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

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

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

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

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

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!

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

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

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

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

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

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

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

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

Please check the new postings at:
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French Cuisine: Shizuoka Products at SUGIMOTO TETSUYA-Part 1(Appetizer)

4 Comments

Ranking：
Service: Highly professional and friendly
Equipment: Great overall cleanliness. Beautiful washroom
Prices:~
Strong points:Freshest produce and ingredients only, mainly from Shizuoka Prfecture. Organic vegetables. Seasonal food only
Map (Japanese)
Entirely non-smoking1

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 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!

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

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

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Japanese Cuisine: Stewed Sato Imo, Koyadofu & Chicken

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Japanese cuisine makes for some very healthy food.
I have already introduce koyadofu, a variety of dried tofu, sato imo or taro.
Here is a simple and hearty recipe fir for any age group!

INGREDIENTS: For 3~4 people

-Chicken thigh meat: 1 thigh
-Soy sauce: 1 tablespoon
-Japanese sake: 1 tablespoon (if unavailable use dry white wine)
———-
-Sato Imo/taro: 8 (medium-sized)
-Koyadofu: 3 standard sheets
-Flour: as appropriate
-Dashi: 2 cups/400 cc/ml (if unavailable use chicken soupstock)
-Soy sauce: 2.5 tablepoons
-japanese sake: 2.5 tablespoons
-Sugar: 2.5 tablespoons
-Shungiku: Spring chrysanthemum a little (if not available, use green of your choice!)

RECIPE:

-Cut the chickeninto small bite-sized chunks amd marinate with soy sauce and Japanese sake.

-Cut the hard part of the shungiku (or other green leaf vegetable such as soinach, and so on), boil lightly in salted water, drain and cut into 5 cm (2 inches) bits.

-Peel sato imo/taro as shown on above pic. Boil. Clean in clear water to get rid of the stickiness. Transfer into a zaru/sieve basket.

-Soften koyadofu in lukewarm water. Press out all water. Cut into 1.5 cm (0.7 inch) squares and coat with flour. Deep-fry in oil at 160 degrees Celsius. Scoop out as soon as they change color. Tansfer into a sieve basket and pour hot water on it to take out excess oil.

-In a pan, drop the dashi, soy sauce, sake and sugar. Bring slowly to boil and reduce fire to low. Add sato imo/taro and koyadofu. Simmer for a while on a low fire to allow all sato imo and koyadofu to absorb taste.

-In another pan bring some water to boil. Wipe chicken off any humidity. Coat with flour. Drop into boiling water and cook until tender.

-Once cooked, transfer into sieve basket/zaru.

-Once the sato imo and koyadofu are cooked to satisfaction, add chicken. Simmer for 2=3 minutes.

-Serve into dish with greens.

Great with beer!

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Vegan Japanese Cuisine: Daikon & Dried Persimmon Salad

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Persimmon can be enjoyed all year round if you dry them.
Now, if you cannot get them on the market, dry them yourself in season next time. It’s not difficult:
Peel them completely, keeping the petal and stem core. Pass a thread through the persimmon and under the stem core. Hang them to dry in the sun (when it rains hang them in dry place).
Preserve them with a sugar coating in a dry box or freeze them!

INGREDIENTS:

-Daikon: 4 cm long cut
-Dried persimmons: 2~3
-Ground sesame seeds/surigoma: 2 tablespoons
-Rice vinegar: 2 tablespoons
-Sugar: 1 and a half tablespoons
-Light soy sauce: a little
-Salt: a pinch

RECIPE:

-Cut the daikon in 2 mm thick, 1×3 cm strips. Massage them with salt and wash them in clear cold water. Drain thoroughly by pressing them inside your hand/fist.

-Cut the stem core out of the dried persimmon. Wash the persimmon with rice vinegar. First cut cut in half, spread and cut in 2=3 mm thick strips.

-Drop the ground sesame seeds in a bowl Add the rice vinegar, sugar, soy sauce and salt (experiment!). Mix well.
If you do not have ground sesame seeds, first grind 2 tablespoons of sesame seeds in a mortar with a pestle until it has turned into a rough paste.
Add the daikon and persimmon. Mix well and serve (themore artistically, the better!LOL)

Add some small leaf greens for the finishing touch!

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

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Japanese Cuisine: Curry-marinated Pike Mackerel/Aji No Kari Marine

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Pike Mackerel or Saurel is called Aji/鯵 in Jpanese.
Shizuoka Prefecture, and especially Suruga Bay is very famous for great quality pike Mackerel almost all year round.

Here is a simple way to eat it cold, a welcome notion in these very hot and humid days!

Curry-marinated Pike Mackerel/Aji No Kari Marine!

INGREDIENTS: for 5 persons

-Pike mackerel/Saurel: 2
-Red onion: 1
-Lemon slices: 3~4
-Flour: 2 tablespoons
-Curry mix powder: 1 tablespoon
-Salad oil: 100 cc/ml/1/2 cup
-Rice vinegar: 50 cc/ml/1/4 cup
-Salt: a little

RECIPE:

-Dress the fish (cut out the fillets) and cut into 4cm long pieces. Sprinkle with a little salt.

-Cut the red onion in half. Cut out the hard core. Slice it thin. Let the onion slices rest into clean cold water long enough to take out astringency (bitterness).

-Peel the lemon slices and cut them 6~8 “quarters”.

-Mix the flour with curry mix powder and lightly coat the fish with it. Deep-fry the fish.

-Line a large enough flat vessel (preferably rectangular) with the deep-fried fish. Place the lemon bits evenly on top. Cover evenly with the sliced red onion (drain it thouroughly first). Mix the oil, rice vinegar and salt and then pour the lot over the fish.
Cover with cellophane paper and let it marinate inside the fridge long enough for the taste to penetrate the fish.

SUGGESTION:

Grill sweet red pimentoes. Peel off the skin. Cut it in strips. You could do the same with string beans you boil first and then cut in strips.
Add them to the marinate for added taste and effect.

Don’t forget that the presentation will be the more important that this dish is simple!

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

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Today’s Lunch Box/Bento (’10/52): Te-mari Sushi Bento

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Tuesday’s Bentoes have become a regular feature as Sushi Bento!
Today’s bento consists of Te-mari Sushi/手まり寿司 or Hand-shaped ball sushi (not easy to translate, so read the explanation!).

The Missus could not decide which picture to choose, so it is my pleasure to show another angle!
Te-mari sushi are naturallly made with sushi rice.
The process is quite simple:
1) Make small rice balls (they can be as small/big as you wish!) either between the palms of your hands or by wrapping some rice inside cellophane paper and twisting the cellophane paper tightly around the rice to form a ball. Unwrap the balls and put them aside.
2) For each te-mari choose the”neta/topping”.
Lay a large enough piece of cellophane paper in your palm. Place the topping upside down (important as all is inverted), place the rice ball on top, close the cellophane paper around the te-mari and twist it closed tightly enough for easy unwrapping and placing inside the bento box.

The Missus prepared three types of Te-mari:
1) Smoked salmon te-mari topped with lemon and capers.
2) Raw ham topped with cress.
3) Cucumber (she sliced it thinly and took the excess humidity first with kitchen paper) topped umenoshi/Japanese pickled plum flesh and black sesame seeds.
She added home-made pickled aubergines/egg-plants and edamame.

As for the salad-dessert “dish”, the Missus included three-coloured potato salad (yellow, pink and violet) topped with black olive, sliced tomato over a bed of cress, cherries and bluberries for dessert.

Certianly made for a big and tasty bento!

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Today’s Lunch Box/Bento (’10/51): Unending Rainy Season Bento

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We are having a “small problem” with the rainy season this year and it seems we are not the exception, either!
We have been submitted to an unceasing series of unpredictable extremes from scalding heat to rain curtain storms with no end in sight.
No wonder people don’t feel like stepping outside, except when shopping, when it is a battle to wrench the best produce out of the display shelves in supermarkets!
Oh well… keep smiling and don’t drink too much!

This is also a time of the year when particular attention is needed to healthy, sustaining and gentle (on the body) ingredients.
The Missus (who will eat the same for lunch) steamed plain rice before mixing it with home-made umeboshi/pickled Japanese plums. These umeboshi were not pickled in salt but in vinegar. Definitely healthier! They are soft enough for the flesh to be torn away from the pit and mixed with the rice, turning the latter into sushi rice. She also added plenty of roasted sesame seeds for extra seasoning and nutrients.
Boiled green asparagus with a dash of dressing provided for the finishing touch.

The “main dish” included two types of food:

“Niwatori Dango/Chicken balls”. The Missus pressed shimeji mushrooms and plenty of sesame seeds (two colours) on top before frying them in sesame oil. Very soft and tasty balls! The vegetables are fried shishito peppers and fresh lettuce for more vitamins and fibers.

My favourite: plain tamagoyaki/Japanese omelette!

Interesting colourful dessert: home-made sweet mini-tomatoes compote and fresh blueberries!

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

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Cheese Tray at Gentil (2010/07/09)

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Ranking:
Service: Very Professional
Facilities: Perfect allaround. Beautiful washroom
Prices: ~
Strong points: Best cheese tray in Japan! Great wines

It was about grand time that I visited Gentil Restaurant in Shizuoka City again with my cheese-lover friends!.
Gentil is renown all over Japan for the best cheese trays (within reasonability in a restaurant! Naturally one could always offer a mountain of cheese at ridiculous prices!) served at a restaurant.

I made a point this time to take picture of all individual cheeses for everyone’s references!

These were the 8 cheese presently served (there are more in store at the restaurants but all are served when perfectly ripened!).
Let’s have a look at each of them!

Vieille Mimolette, Cow’s Milk, 18-month old, Northern France. Very soft and elegant in spite of its venerable age!

Blue Stilton, Cow’s Milk, England. A rare combination of softness and pungency!

Langres, Cow’s Milk, Bourgogne & Champagne, France. My home’s cheese! Do I need to comment?

Gorgonzola Dolce, Cow’s Milk, Italy. Vey soft and elegant!

Petit Plaisir, Cow’s Milk, Hokkaido, Japan. It has recently been elected as the best cheese in Japan! A discovery! Remiscent of a beautiful Saint-Marcellin!

Chevre Noir, Goat’s Milk, Canada, 2-year old. Another discovery! very soft for an old goat’s cheese!

Malvaux, Goat’s Milk, Deux-Sevres (Western Loire), France. It is covered with spices like a Corsican Maquis! So many tastes exploding on your palate!

Talegio, Cow’s Milk, Italy. Both elegant and strong!

The tray as served for 3 guests! A work of art, indeed!

Restaurant Gentil
420-0031 Shizuoka Shi, Gofuku-Cho, 2-9-1. Genan Kairaku Buiilding 2F
Tel.: 054-2547655 (Reservations advisable)
Fax: 054-2210509
Opening hours: 12:00~14:00, 18:00~last orders for meals at 21:30. Bar time 18:00~23:30. Closed on Mondays.
Credit cards OK
Homepage　(Japanese)

RECOMMENDED RELATED SITES:
Warren Bobrow, Think Twice, Frank Fariello, Tokyo Terrace, Wheeling Gourmet, Comestiblog, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, 5 Star Foodie; Jefferson’s Table; Oyster Culture;　Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, More Than A Mountfull; Cheesemonger Recipes; Cheese Chronicles; Cheese Crave;

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