Tag Archives: 美食

Blueberries, 美食, Desserts, 観光, 農業, Fruit, Gastronomy, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Tourism

Blueberries with no pesticides in Shizuoka City: Masako Mochizuki!

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Mrs. Masako Mochizuki/望月正子さん!

A true farmer’s abode growing their own food (tomatoes)!

In Shizuoka (and in Japan most of the time for that matter) you very quickly move from the sea to deep into mountains within minutes when you embark into an interview of a local farmer!

Overgrown asparaguses in the foreground and fig trees in the background!

This is when you need friends, especially considering I do not drive (I never did in my life!).
Mind you, I could use a bus or even my bicycle in that case as we went as far as Gojima/後島 up the Abe River, a beautiful trip in itself!

But my good friend, Mrs. Natsuko Koyanagi/小柳奈津子さん, who knows all the farmers along the river, was on hand again to help me!

This is green tea land, too!

Tell the truth, Masako Mochizuki is a celebrity in the region. If you are lost just ask for the blueberry lady’s house!

The blueberry fields with nets to fend off birds!

The Mochizuki family, like all farmers around, had been growing tea and other staple crops when 15 years ago a friend approached Masako personally to ask her to grow blueberries, known to be extremely beneficent to health and eyes in particular!

One of the gadgets to fend off birds. Masako San said that it actually turned more into decoration than anything else!

A remarkable fact is that Masako San does not use any pesticide whatsoever, a notable rarity for that particular crop!
As for fertilizer she mixes only the minimum with home-made compost and others!

She grows 40 varieties, 10 of for sale, in 5 fields on a total area of 700 tsubo/2,300 sauqre meters.
I just can’t describe or take a picture (I’ll come back again anyway!) of all varieties or I’ll into a boring specialist!
But let me show a few of the trees that attracted my attention!

The different varieties will mature at different times. The above won’t be ready for harvest before at least a week.
That does not prevent Masako San and her husband from picking 10 kg of blueberries every morning between June and August!

Small type.

Even smaller but still unripe.

Definitely not ripe!

Medium-sized type with a great balance in taste! I picked quite a few of these!

The big ones, absolute beauties!

The same, to be eaten one at a time! LOL

My personal harvest of two varieties. Considering that the same trees had been harvested early that morning, I was more than satisfied!

A very small part of the morning’s harvest. Truly enormous and so sweet with the right touch of acidity!
I know a lot of chef friends who are going to ask questions!

As I said previously, blueberry is also considered as natural medicine in this country, so Masako, apart of creating jams and jellies, also make blueberry soap!

BLUEBERRY GOSHIMA/ブルーベリー後島
Mr.s Masako Mochizuki/望月正子さん
421-2105 Shizuoka City, Aoi Ku, Goshima, 145-1
４２１－２１０５静岡市葵区後島１４５の１
Tel. & Fax: 054-294-0590
Mobile phone: 090-3938-2328
E-mail: masako77@agate.plala.or.jp
Private orders welcome!

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POPCORNHOMESTEAD in Tokyo by Joan Lambert Bailey,
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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:

-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

美食, 観光, Gastronomy, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, sushi, Sushi bars, Sushi restaurants., Tourism

Sushi Restaurant: Sushi Ko in Shizuoka City (June 2011)

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Umazura tsukuri/ウマズラ造り/Filefish sashimi plate!

Sushi Ko in Aoba Park Street in Shizuoka City is the sushi bar owned by Sushi Ko Main Sushi Restaurant in Ta-machi in the same city.
Mr. Oda has just been asked to take charge of the main restaurant while his very capable second, Mr. Kenta Birukawa/尾留川健太さん has been promoted Head of the Sushi Bar in Aoba.
The Bar is as good as ever, but now I will also have to check the main restaurant!

While the Missus drank her Chardonnay, I was sipping my sake brewed by Takashima Brewery in Numazu City. The above shows the snack coming with the first drink: octopus/tako/蛸 served with seaweed, momijioroshi/grated daikon with chili pepper, chopped thin leeks and ponzu!

We managed to get our favorite seats at the counter, but one half of the tatami room was busy with a group of 11 hungry salarymen!
Loads of consecutive work!

Our seats gave us the perfect view of the chefs at work!
They know us well, so they actually welcome the photography (without flash!), but make a point to ask for permission if you are a new customer (the latter applies for any restaurant!)!

On the menu of the day they had umazura tsukuri/ウマズラ造り/Filefish Sashimi Plate.
This fish whose name literally means “Horse face” is a kind of filefish found in Suruga Bay.
It was taken alive out of the fish pond!

Filefish in general is not that popular in other countries, but it definitely deserves attention.
Although it has not much meat, it makes for beautiful sashimi!

For a closer view!

Here it is, served with a dip made with its fresh liver and ponzu!
A real morsel!

Its cheeks were served deep-fried!

Chef Birukawa has kept a little to serve the perfect filefish nigiri topped with its liver and momijioroshi and some thin leeks and wasabi between the neta/topping and the shari/rice!

The Missus always asks for the maguro ponkara/鮪ぽんから/deep-fried tuna served with momiji oroshi, ponzu and sliced red onions!

Whatever the sushi restaurant we always ask for magurozuke/鮪漬/marinated tuna as each establishment has a different recipe!

Sushi Ko always have great botan ebi/牡丹海老/large sweet prawn from Hokkaido in season!

Their freshness means we are guaranteed their deep-fried heads. They make for beautiful crackers!

When we asked for anago/穴子/conger eel, they came in the perfect combination of one piece shio-aji/塩味/salted and the other one, tare-aji/たれ味/brushed with sweet sauce!

Another favorite: tachiuo aburi nigiri/太刀魚炙り握り/Seared scabbard fish nigiri seasoned with ponzu!

Chef Mirukawa’s specialty: Sushi Millefeuille!

The Millefeuille was made with maguro akami/lean tuna, cucumber, avocado and topped with flying fish roe!

A vegetarian/vegan sushi roll with natto, shiso and umboshi!

Another vegetarian/vegan sushi roll with kanpyou/干瓢/dry gourd shavings and plenty of wasabi!

Tamagoyaki/Japanese omelette!

We usually finish such meals with hot food.
The Missus had nameko mushroom miso soup with plenty of seaweed.

As for me I had chyawanmushi/茶碗蒸し/Japanese-style hot salted pudding!

And we were graciously offered Shizuoka-grown musk melon as we paid our (very reasonable) bill!

To continue…

SUSHI KO
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 2-3-1 (Aoba Park Street)
Tel.: 054-251-9701
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (in Japanese)

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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:

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-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

美食, 観光, Gastronomy, Japanese Gastronomy, sake, Tourism

Shizuoka sake Tasting: Senjyu Brewery-Ginjyou Enshyuu Gohyakumangoku

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Senjyuu Brewery is the sole brewery still standing in Iwata City, but it can benefit from a rich farmland as demonstrated by the Gohyakumangoku Sake Rice grown in the region under the name of Enshyuu Gohyakumangoku. Enshyuu is the traditional name of the region covering most the Western area of Shizuoka Prefecture.

As Senjyu Brewery does not add a sticker with figures at the back of the bottle of this particular brew you need a good knowledge of Japanese to decipher the small characters!

Rice: Enshyuu Gohyakumangoku (Shizuoka-grown)
Rice milled down to: 50%
Alcohol: 15~16 degrees
Bottled in June 2011

Clarity: Very clear.
Color: Transparent.
Aroma: Fruity. Alcohol. Pineapple.
Body: fluid and liquorish
Taste: Dry attack backed up by pleasant alcohol.
Disappears fairly quickly on a dry note.
Complex: almonds with notes of pineapple and oranges with citrus notes lingering on.
Pleasant and light dry sake. Changes little with food.
Faint coffee beans, walnuts, dark chocolate and nuts appearing with further sips.

Overall: Pleasant sake that can be enjoyed either slightly chilled or at room temperature.
Very pleasurable on its own although it has obviously been designed to accompany food.
Dry but soft and complex sake. Easy to drink!

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Must-see tasting websites:

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-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, Gastronomy, Japanese Pottery, sake

Shizuoka Sake Tasting: Fuji-Takasago Brewery-Junmai Nama Genshu Homare Fuji

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Fuji-Takasago Brewery went through a scare when a magnitude 6 earthquake hit Fujinomiya City almost just after the terrible earthquake that hit Northeastern Japan. They found cracks in walls in over ten spots and are busy repairing them now.
But it did not prevent them from brewing in general and certainly not their brews made with Shizuoka-grown Homare Fuji Rice!

No the label did not break during the earthquake!

Rice: Shizuoka-grown Fuji Homare
Rice milled down to: 60%
Alcohol: 17~18 degrees
Bottled in March 2011

Clarity: Very clear
Color: Very faint golden hue
Aroma: Fruity: Banana
Body: Fluid
Taste: Not as strong an attack as expected. Almost liquorish.
Fruity. Banana with hints of almonds and coffee beans.
Lingers for a while with alcohol background. Very pleasant despite high alcohol contents.
Hints of oranges, custard and macadamia nuts with further sips.
Changes little with food apart of getting a little drier.

Overall: Difficult to say whether best drunk on its own or with food.
Does marry well with any food, especially heavy izakaya fare.
Personally appreciated it on its own a little chilled!

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Must-see tasting websites:

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

Beer, Gastronomy, Numazu City, Tourism

Bryan Baird’s Newsletter (2011/06/17)

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Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Seasonal Release: Shizuoka Summer Mikan Ale 2011

Dear Taproom Friend & Baird Beer Enthusiast:

While the rainy season continues to be rainy, our beer thoughts have turned distinctly summer and sunny. Today we are pleased to announce the 2011 release of a special fruited summer seasonal brew: Shizuoka Summer Mikan Ale.

New Baird Beer Seasonal Releases:
*Shizuoka Summer Mikan Ale 2011 (ABV 5.5%):

A summer mikan (natsumikan)is a grapefruit-like citrus fruit that is tart and sweetly sour in flavor and wonderfully aromatic. The only fruit to make it through the doors of the Baird Brewery, of course, is fresh whole fruit recently plucked from the land. Our summer mikans are Shizuoka-grown, right in the Heda orchard of our carpenter-partner-friend, Mitsuo Nagakura. The bounty of fruit is painstakingly hand-processed by the Baird Brewery team before its introduction into the brewhouse and cellar. You can taste the glory of the freshness and wholesomeness of the natsumikan fruit in each sip of this extraordinarily zesty brew.

The refreshing citrus character of Shizuoka Summer Mikan Ale is not supplied by fruit alone, however. The natsumikansare complemented beautifully by deft additions of four citrusy-spicy American hop varieties: Citra, Centennial, Santiam and Ahtanum. The quenchingly brisk and tart result is summer paradise in a glass!

Shizuoka Summer Mikan Ale 2010 will be available on draught and in bottles (633 ml) beginning Saturday, June 18. Please visit a Taproom pub or local Baird Beer retailer while quantities last.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE


The Japan Blog List

———————————
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

美食, 観光, Gastronomy, Japanese Gastronomy, sashimi, Shizuoka, sushi, Tourism

Sushi Restaurant: Narukawa in Shizuoka City

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“Namida Maki/涙巻/Tear Roll” made with fresh wasabi root from Shizuoka!

Service: Professional and very friendly. Keen to please customers
Facilities: Very clean overall. Great washroom
Prices: Appropriate
Strong points: Extensive usage of local fish. Shizuoka sake.

Hiroki Narukawa/生川広樹さん

I’ve known Chef Hiroki Narukawa for ages since his apprentice days.
Since then he has flown on his own wings and has recently opened his restaurant Narukawa/なるかわ at a new and more spacious address.

In spite of the higher class atmosphere and the increased staff, the prices have not changed and can be considered as reasonable for the quality he serves even in this very difficult to please Prefecture!

Although the seating is modern and almost western in concept it is still very much a traditional atmosphere!

There are naturally menus and sets, but I would encourage you to have a look at the offerings of the day under the glass display and talk with Narukawa San before you start ordering!
Personally I do not bother looking at menus and prefer a more social introduction. The fact that I know the chef also helps! LOL

The Missus and I usually starts with sashimi!
The above is hirame konbujime/平目昆布〆/sole lightly preserved in konbu seaweed. From Shizuoka!

Aka mutsu/赤むつ/Rosy Seabass from Shizuoka.

Kaisui uni/海水海栗/Sea Urchin in his original seawater eaten as it is! Extravagant! From Hokkaido!

Hotate nigiri/帆立握り/Scallops Nigiri. Large! From Northern Japan!

The filaments, roe and liver of the same scallops. A dish that would please a lot of people all over the world!

Madai nigiri/真鯛/True seabream/grouper-Red Seabream/grouper nigiri. From Shizuoka!

Magurozuke nigiri/鮪漬/marinated tuna (akami/lean part). Probably from Shizuoka or North of Japan (I forgot to ask as I always ask for this morsel in Shizuoka!).

Asupara mentaiko maki/アスパラ明太子巻/asparagus and hot cod roe (with mayonnaise) roll. For the Missus! The asparagus is from Shizuoka, the mentaiko from Kyushu island!

While the Missus had her mentaiko I had a kanpyou maki/干瓢巻/gourd shavings first dried, then marinated. With real wasabi from Shizuoka, almost a dessert!

Suwagani nigiri/諏訪蟹/snow crab nigiri from Hokkaido!

Shiroebi kakiage/白海老あき揚げ/white shrimps tempura from Toyama Prefecture!

</

Namida Maki/涙巻/Tear roll made with freshly sliced wasabi root from Shizuoka. Extravagant!

For a closer view!

Menegi nigiri to daikon zuke/芽葱と大根漬/leek sprouts and pickled (lime) daikon. All from Shizuoka!


Ikura Mini Donburi/イクラミニ丼/mini bowl of salmon’s roe!

To be continued…

NARUKAWA
Shizuoka City, Aoi Ku, Ryogae-cho, 1-5-2
Tel.: 054-221-1689
Business hours: 11::30~13:30, 17:00~02:00
Closed on Mondays
Credit cards OK
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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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:

-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

Bars, Cocktails, 美食, 観光, Gastronomy, Japanese Gastronomy, Tourism

Fruit Cocktails by Wataru Matsumoto: 14-Jaboticaba No1

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Service: very professional and friendly.
Facilities: great washroom, great cleanliness overall.
Prices: reasonable, good value.
Strong points: Fruit cocktails. Cozy and a comfortable, for ladies and gentlemen alike.

This is the fourteenth recipe of a (hopefully long) series of cocktails concocted by Wataru Matsumoto, owner/bartender at BOTANICAL (Comfort bar) in Shizuoka City.

We called this particular cocktail “Jaboticaba No1” as I plan another visit to Nishikawa Garden and bring back more of these rare (in Japan) fruit!
You will find them only in a few orchards in Kyushu and Okinawa Islands and only one more away from these islands in Shizuoka City!

INGREDIENTS

-Jaboticaba: 5~6
-Tanqueray Gin: 1 measure
-Creme de Cassis: 1 dash
-Cointreau: 1 dash
-Cranberry Juice: 1/2 measure
-Ice

RECIPE

-In the glass half of a Boston shaker, drop the jaboticaba inside after having cut them in halves and taken out their pips.
Crush them as much as you can with a pestle.

-Add the Gin, Cassis, Cointreau and Cranberry juice.

-Pour ice in the metal glass of the Boston shaker. Drain any excess water. Transfer the ice into the glass half of the shaker. Close and shake well.

-Pour into a Martini glass through a strainer. Decorate with a Jaboticaba fruit.

Another very refreshing cocktail for hot summer evenings. Beware of the alcohol amount as it also disappears quickly!

BOTANICAL (Comfort Bar)
420-0082 Shizuoka City, Aoi Ku, Ryogae-cho, 1-6-13, Shade Bldg, 1F
Tel.: 054-221-8686
Opening hours: 17:00~01:00
Closed on Mondays.
Credit Cards OK

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:

-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

美食, 観光, 農業, Fruit, Gastronomy, Japanese Gastronomy, Shizuoka, Tourism

Joboticaba and Tropical Fruits at Nishikawa Garden!

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Jaboticaba!

I finally made it to Nishikawa Garden!
It is located far into Mariko, a good hour by bicycle from the center of Shizuoka City!

I thought I was lost by the end of my journey and had to retrace my route before making another U-turn and finding the board sign I was looking for!

I knew I was in the right place when I discovered the “Truck cafe” at the entrance of the greenhouse!
I couldn’t afford to make any mistake as they open the greenhouse and cafe to the public only on Sundays!

Yoshinari and Aya Nishikawa/西川宣成と文夫妻!

Mr. Nishikawa, a tea and citrus grower got interested in tropical fruit about 8 years ago and started experimenting with Jaboticaba and mangoes in particular.

The original Jaboticaba tree!

Having succeeded with their cultivation inside his two big greenhouses, he opened Jaboticaba Cafe and Garden in October 2009 to allow customers to visit his greenhouses and buy his products on Sundays!

I first visited his mango garden.
Interestingly enough they are not on sale as they are completely booked by private clients!

Although this particular crop is not officially registered as such it is grown organically without pesticides or artificial fertilizers!

Mr. Nishikawa does not follow the general practice of pairing the trees to one single mango for each main branch.
He believes in natural growth!

These will become beauties soon, but I won’t be able to buy a single one then…

Jaboticaba is an odd fruit indeed!
Mr. Nishhikawa originally imported the seeds from Okinawa.
Although “classified” as a tropical fruit it grows best in temperate conditions (around 20 degrees) and can resist lower temperatures as long as no frost occurs.
A visit to the Wikipedia Site should give you a good idea of its rarity outside Southern America, the more for it because of its fragility!

The fruit-bearing flowers appear directly on the trunk and branches away from the leaves!

Then the many flowers suddenly become green fruit before maturing later into a big dark red pearl!

Mr. Nishikawa cultivates four varieties depending on size and fruiting seasons!
All are sweet with a taste both reminiscent of lychees and grapes.

The smallest variety!
It is packed with polyphenols and antioxydants!

Some Jaboticaba are grown in Kyushu and Okinawa islands but don’t appear on the markets because of their fragility.
The only other place where they are grown in Japan (some are in Taiwan) is Nishikawa Garden in Shizuoka City! And organic to boot!

Organic coffee trees on sale!

Mr. Nishikawa has also succeeded with the organic culture of coffee but the crop is just too small to be marketed!

Now, the Nishikawas struck on the great idea of creating a Cafe to encourage customers and their families to taste the various products they make with Jaboticaba and other crops!

The cafe extends inside the greenhouse!

Choose your seat!

Have a good look at the menu before choosing between breads, cakes, jaboticaba drinks and others!

Beautiful home-made breads!

Yummy cakes, some of them made from recipes offered by Pissenlit Restaurant in Shizuoka City!

A lovely panacotta with jaboticaba jelly!
This is the only place you will find jaboticaba jelly in Japan!
They even make jams!

My neighbors were sipping those beautiful jaboticaba soda drinks!

Mrs. Nishikawa has a very unusual hobby!
Oranges that cannot be sold because of blemishes on their skin are peeled before being processed.
Mrs. Nishikawa collects the soft white part between the skin and the flesh, dries it between sheets of newspaper and use it to make this big picture of jaboticaba trees!
The technique is called “oshibana/押し花” or “Pressed Flower Art” in English!
Who said farmers could not be artists!

To be continued…

Cafe Jaboticaba (mr. & Mrs. Nishikawa)
421-0103 Shizuoka City, Suruga Ku, Mariko, 7324
Mobile phone: 090-7605-3491
Business hours: Sundays only, 10:00~17:00

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美食, 観光, 農業, Izakaya, Japanese Gastronomy, Odakkui, Tourism

Japanese Izakaya: Odakkui

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The first snack comes with a message!

Service: Very friendly
Facilities: Old but clean. Interesting and clean washroom!
Prices: appropriate
Strong points: Local traditional cuisine. Great sake and shochu!

Izakayas are the pillar of Japanese gastronomy as they are the best indication of any local food enjoyed in any particular region.
Naturally there are izakayas and izakayas!
To discover a worthy establishment you need only follow a few rules of the thumb:
A good izakaya serves:
-Local food made with local ingredients whenever possible.
-Variety in cooked and raw dishes
-At least one or two superlative local sake (or local drinks)
-A good choice of drinks to satisfy all tastes and priorities.
The (necessary) extras are:
-Conviviality
-Keen interest in customers’ requests
-Traditional atmosphere

Oddakui, although a celebrated (reserve your seat beforehand!) institution in Shizuoka City it is not easy to find as it is located on the second floor of an unremarkable building. Look for the sign below, and…

and above your head!

The MOTH: Naofumi Ohshiro/大代直史!

Naofumi is not only a great izakaya oyakata, he is also a remarkable business as he opened Yasaitei/やさい亭 with the help of Chef Aki Suzuki/鈴木朋 to offer a complementary establishment to his customers with an accent on vegetables while Odakkui/おだっ喰い serves typical izakaya food from sashimi to oden and croquettes (the last two a must!)

Naofumi has his customers’ bien-être at heart: a message greets each of them wrapped around the chopsticks!
One problem with such establishments is trying to take pictures without a flash!
But don’t worry, do refer to Odakkui’s Homepage for a great rendition of their food and atmosphere!

The little details that make a place so welcoming!

A great sake from Shizuoka: Shisizumi Brewery in Fujieda City!
The ladies must try the umeshu made with brown sugar!

This salad is called “Shizuoka Umare Sarada/静岡生まれサラダ/Shizuoka Birthplace Salad!
it is made with mitsuba/三つ葉/Japanese honeywort and shirasu/シラス/hard mouth sardine whitebait!
Shizuoka Prefecture is known all over Japan for its shirasu!

The whitefish has been steamed and cooled down beforehand.
With avocado in between, it certainly makes for a complete and healthy dish!

Although the menu is worth exploring, you ought to sample their suigyoza/dumplings in soup!
Even the Chinese would come for that!

They (or the Vietnamese!) would also come for the Raw Spring Rolls!

Yummy and so healthy again!

The customers are always offered a dessert before leaving: Brûlé Pudding and Strawberry Sorbet! Another detail which spells the difference!
Sorry for the fuzzy picture!

This is only a short start as I must sample their croquettes, oden and sashimi! LOL

ODAKKUI/おだっ喰い
420-0034 Shizuoka City, Aoi Ku, Tokiwa Cho, 1-8-1, Aoba Yokocho, 2F
Tel.]Fax: 054-253-6900
Business hours: 17:00~24:00
Closed on Mondays
HOMEPAGE

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:

-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

Japanese Pottery, Kyoto, Robert Yellin, Tourism

Robert Yellin Yakimono Gallery: JapanesePottery.com – June, 2011 Newsletter

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Greetings from Kyoto,

It is with great pleasure that I write this to you from our new gallery located a few minutes walk from the Silver Pavilion. The setting is quite magical, that being an early Showa-period Sukiya style house built for a wealthy Tea and kendo patron; within the house full of tea rooms is also a kendo practice room!

Our New Gallery in Kyoto
Moving from Mishima to Kyoto will enable us to be closer to all the kilns we love in western Japan, as well as have access to more important secondary market works. I’m attaching a few photos of the gallery here and more can be found online at www.japanesepottery.com

The house was the residence for more then two decades of Tea Master John McGee, who returned to Canada to create a Tea room and center: http://www.shambhala.org/
arts/chanoyu.php. The spirit of Tea and wabi-sabi pervades the house and as such is the perfect stage for the many shibui ceramic art works we offer. In addition, we’ll be using the house—and garden—as a stage of sorts when showing new works online, such as for this Kato Takahiko Shigraki jar.

Kato, being the very talented artist he is, also carved a special wooden plaque for the gallery that reads from right to left Gin-Ro-An, which means Silver Dew Hermitage. I think ROsanjin would like it as much as RObert does.

Okini and all the best from Kyoto!

Robert Yellin (Robert@e-yakimono.net)
Robert Yellin Yakimono Gallery
Ginkakuji-mae-cho 39
Kyoto-shi, Kyoto-fu
JAPAN 606-8407
Phone- Int’l: 81-75-708-5581, fax: 81-75-708-5393
Within Japan: 075-708-5581, fax: 075-708-5393
www.japanesepottery.com

Other News

As summer slowly drifts by we’ll be having a few autumn exhibitions with Iga great Fujioka Shuhei surely set for mid-October. I’ll also be traveling a bit more to regional kilns so also please look for a few summer mini-exhibitions.

And, of course if ever in Kyoto please do stop by. The area is rich with history and as noted a very short walk to the Silver Pavilion and the Philosopher’s Path.

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Bars, Cocktails, 美食, 観光, Japanese Gastronomy, Shizuoka, Tourism

Fruit Cocktails by Wataru Matsumoto: 13-Leaf Ginger & Watermelon

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Service: very professional and friendly.
Facilities: great washroom, great cleanliness overall.
Prices: reasonable, good value.
Strong points: Fruit cocktails. Cozy and a comfortable, for ladies and gentlemen alike.

This is the thirteenth recipe of a (hopefully long) series of cocktails concocted by Wataru Matsumoto, owner/bartender at BOTANICAL (Comfort bar) in Shizuoka City.
No worries about copyrights as Mr. Matsumoto is only too happy to share his secrets!

Now this cocktail conceived as a kind of Salty Dog is very much a Shizuoka-style cocktail as the leaf ginger and watermelon were grown in our Prefecture!

INGREDIENTS:

-Fresh leaf Ginger: 1 (if unavailable use as fresh a root as possible or pure ginger juice)
-Watermelon 1 wedge
-Beefeater gin: 1 measure
-Ice cubes : 1~2 large
-Salt

RECIPE:

-Apply salt over the rim of a large glass like one in the picture above. Drop large cubes of ice in it.

-Grate the fresh leaf ginger to extract its juice.

-Cut the watermelon into small pieces (discard the seeds!)
Reduce to pulp (you must be able to almost “eat” the watermelon.

-In a large tumbler pour the gin, leaf ginger juice and watermelon.
Mix well and pour over the ice for a good chill.

A very refereshing cocktail for hot days and nights.
Beware, it tends to disappear quickly!LOL

BOTANICAL (Comfort Bar)
420-0082 Shizuoka City, Aoi Ku, Ryogae-cho, 1-6-13, Shade Bldg, 1F
Tel.: 054-221-8686
Opening hours: 17:00~01:00
Closed on Mondays.
Credit Cards OK

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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:

-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

観光, Gastronomy, Japanese Gastronomy, sake, Shizuoka, Tourism

Shizuoka Sake Fair: 19th Shisa Heiya Bishu Story 2011

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Junmai Ginjyo created by Oomuraya Brewery (Shimada City) with Hyakumangoku Rice, Yeast and water all form Shizuoka Prefecture (limited batch!)!
Courtesy of Marcus Grandon

On the 9th of June 2011 the 19th Shida Beya Bishu Monogatari 2011 was held in Yaizu City at the Hotel Ambia Shyofuku!
”大１９回志田平野美食物語２０１１” means “19th Shida Plain Beautiful Sake Story 2011”!

Welcoming 400 guests through the lobby!

My friend Marcus and I have been invited at the event for the last 4 years and we can afford (politely) to take some liberties.
After having gone through the reception motion we decided to take a quick peek before the official entrance!

Getting the sake tasting space ready before the rush!

Preparations for the meal by the hotel staff were almost completed!

Almost finished!
About time we made ourselves scarce!

The sake kegs from the 6 participating breweries in front of the entrance hust be fore the official entrance!

400 guests patiently queuing up…

Guests seated and everyone waiting for the official beginning of the festivities…

Isojiman Brewery in Yaizu City!

Shidaizumi Brewery in Fujieda City!

Hatsukame Brewery in Okabe, Fujieda City!

Oomuraya Brewery in Shimada City!

Sugii Brewery from Fujieda City!

Aoshima Brewery in Fujeda City!

Still looking at the “wrapped” food before the brewers’ presentation…

Official speech and presentation!

And then… Tasting Battle Royale!

The yearly attendance by John Gauntner proves this is a major sake event in Japan!

The dessert was sakekasu/sake white lees mousse!

Growers of the Shizuoka Homare Fuji sake rice!

This emblem was created by a university student!

See you next year!
But before that be assured I will pay a few visits to these 6 breweries!

RECOMMENDED RELATED WEBSITES

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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:

-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

Beer, 観光, Numazu City, Tourism

Bryan Baird’s Newsletter (2011/06/08)

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Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

New Seasonal Releases: Kiwi Strong Pale Ale and Wabi-Sabi IPA

Dear Taproom Friend & Baird Beer Enthusiast:

We are excited to announce the release of two more first-time seasonal Baird Beers: Kiwi Strong Pale Ale and Wabi-Sabi IPA. Both of these brews are innovative and distinct hop-forward treats.

New Baird Beer Seasonal Releases:
*Kiwi Strong Pale Ale (ABV 5.5%):

As you know, we love hops — all hops! Two years ago we got our greedy hands on our first lots of New Zealand hops. The more we experiment with them, the more we love them. This crisp yet hardy Strong Pale Ale is hopped exclusively with the New Zealand varieties we have on hand (Hallertau Aroma, Motueka and Cascade). The aroma is beautifully fragrant, reminiscent of ripe citrus fruit and flowers in bloom. A honey-malt sweetness in the mouth quickly gives way to an invigoratingly brisk, bitter-dry finish.

Kiwi Strong Pale Ale begins pouring from our Taproom taps Wednesday, June 8. It is available for immediate release to all Baird Beer retailers in Japan and to individual consumers via our online Eshop.

*Wabi-Sabi IPA (ABV 6%):

Can there ever be enough permutations of the great India Pale Ale style? Of course not. In this beautifully nuanced, Japanese esthetic-influenced ale, we marry in the conditioning tank ample dosages of earthy-herbal dry hops (Hersbrucker, Styrian Golding, Santiam) with deft additions of whole leaf Shizuoka green tea. The result of this international botanical marriage is, in a word, sublime.

Baird Beer, as you know, is unfiltered and the addition of whole leaf green tea to Wabi-Sabit IPA has contributed a very strong particle sediment. Do not fear or fret, this is all-natural good stuff and it tastes great! You will not find this in a can or mug of your favorite industrial brew. Enjoy!

Wabi-Sabi IPA will be available at our Taproom pubs and at other Baird Beer retailing establishments in Japan beginning Friday, June 10.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE


The Japan Blog List

———————————
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

美食, Fujieda City, Japanese Gastronomy, sake, Sake Brewery, Sugii Brewery

Shizuoka Sake Tasting: Suginishiki Junmai Yamahai Homare Fuji

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The beauty of Japanese sake (like wine) is that, regardless of the same methods, same ingredients or same skills, the same brewery will not be able to reproduce exactly the same brew as the precedent year!
And when it comes to making Yamahai it is simply, and luckily to my own mind, impossible!

Sugii Brewery in Fujieda City has never been afraid to experiment.
Once again they used the Shizuoka-grown Fuji Homare rice and brewed it with a yeast not from our Prefecture to produce a very interesting Yamahai!

Sugii Brewery; Suginishiki Junmai Yamahai Fuji Homare

Rice: Homare Fuji (100% Shizuoka-grown)
Rice milled down to 70%
Alcohol: 15~16 degrees
Dryness: + 4.5
Acidity: 1.6
Yeast: Association No 7
Heated only once
Bottled in April 2011

Clarity: Very clear
Color: Light golden hue (normal for Yamahai)
Aroma: Dry and fruity: custard, macadamia nuts
Body: fluid and slightly syrupy
Taste: Dry fruity attack backed up by strong junmai petillant
Custard, oranges, almonds.
Stays very dry but fruity all along.
Lingers for a short while before leaving with a warm note and dry nuts.
Pleasant, although the final dry note might surprise a few people.
Changes little with food.
Further sips end with a dry note of apricots and oranges.

Overall: A sake conceived to be enjoyed with food, especially heavy izakaya food, the dry note compensating the heaviness of sauces.
Typical sake from Sugii Brewery, a favorite with food!

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

美食, 野菜, 農業, Gastronomy, vegetables

Zucchini Flower Fritters (updated)

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Zucchini flowers have been a long-time favorite of people living around the Mediterranean Sea, especially in Italy and French Provence.
The Japanese have recently grown fond of not only zucchini, but also their flowers and are growing them with a vengeance!
It is little wonder they come up with their own, if much simpler, version of zucchini flower fritters!
Since we are again in season (at long last) I tohought it might help some friends!

INGREDIENTS: For 4 people

-Zucchini Flowers: 4
-Prawns/shrimps: 6 (medium-sized)
-Mozzarella Cheese (they make it in Japan, now, even in Shizuoka Prefecture! And that from real water buffaloes!): 1
-Onion: 3 tablespoons (very finely chopped)
-Flour: as appropriate (or if you are Japanese food cognizant, use tempura batter. Rice flour is OK, too)
-Lemon juice: 1/2
-Baby leaves mix for accompaniment: as much as you like!
-Salt: as appropriate
-Pepper: as appropriate
-White wine: a little

RECIPE:

-Take the pistils out the zucchini flowers.

-“Peel” the shrimps if necessary and clean them. Cut them into 2 cm long pieces. Cut off half of the zucchini green part (not the flower) and cut again into 1 cm long pieces.

-Lightly fry the zucchini and shrimps with olive oil. Season with a litle salt, pepper and white wine. Transfer into a bowl and let cool for a while.

-Cut the mozzarella into small pieces and add into the bowl. Mix the lot.

-Delicately open the zucchini flowers and fill them with the above mixture. Do not fill completely as you need to close the flower by twisting their extremities.

-Either wrap the flowers in a little flour or tempura batter and delicately them fry them in shallow olive oil.

-Serve with baby leaves seasoned with a very little salt, some pepper and wine vinegar, and a wedge of lemon/lime.

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