Tag Archives: 美食

美食, 茶, French gastronomy, Gastronomy, Japanese Gastronomy, Shizuoka, Talk

French Cuisine at Pissenlit: Suruga Beef, Hirokawa Organic Vegetables and Fukumaru Green Tea Tempura!

May 26, 2011 dragonlife 6 Comments

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

This superb dish conceived by Chef Tooru Arima at Pissenlit in Shizuoka City has a history I actively contributed to!
To make a long story short I spent this morning high in the mountains in Hirano picking the first tea of the year in the fields of Marufuku Tea Factory (details at the end of this article) and I was really starving when I came back downtown at noon. I decided to visit Pissenlit as I had a couple of ideas in mind!

I did enjoy a full meal before and after the main dish but allow me to concentrate on the latter as it is a true Shizuoka Gastronomic experience!
First the beef is fillet of local Suruga Beef raised in Aoi Ku, Shizuoka City. It was prepared as a classic French steak with Madeira sauce!

Except for the tea leaves the vegetables come from Hirokawa Organic Garden in Mishima City.
As usual Mr. Arima steamed them to perfection preserving their taste, flavor and crispiness!

Marufuku Tea Factory Organic Tea Fields in Hirano, Aoi Ku, Shizuoka City!

Mr. Bunji Itoh grows among others two varieties of green tea organically in altitude (over 800 m.!) up in the mountains of Hirano, Aoi Ku, Shizuoka City near the source of the Abe River.
I joined him and his daughter, Asami, to pick up the first leaves of the year (Ichi ban cha)!
While workers were busy cutting the rest of the fields I was invited to hand-pick my own new tea leaves, a great honor if there is one!

I knew how to choose and pick the tender tips like the one shown above.
I found myself with a whole bunch of them. By bunch I mean a bag full of them!
The ideal idea came to my mind (sometimes my brain works in the right direction…): I brought them to Mr. Arima at Pissenlit who was more than glad to obtain the first leaves of the year of authentic organic tea from his own city. There are all kinds of ways that a great chef can accommodate them but probably the best one is tempura!

Tender new tea leaves as tempura is not only a gastronomic experience but you can imagine how difficult it is to get the opportunity to taste such a delicacy reserved to the first day of the first crop of the year!
I very much doubt you can be served it even in the best restaurant in Tokyo!

What’s going to be next…? I already have a clear idea! 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

Marufuku Seishya Co. Ltd. (Mr. Bunji Itoh)
Shizuoka Shi, Aoi Ku, Wakamatsu Cho, 25
Tel.: 054-271-2011
Fax: 054-271-2010

Dessert, Desserts, French gastronomy, French Restaurant, Gastronomy, Shizuoka

Dessert: Pheasant Eggs Pudding & Soy Sauce Ice Cream at Tetsuya Sugimoto!

May 25, 2011 dragonlife 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 Prefecture. Organic vegetables. Seasonal food only
Map (Japanese)
Entirely non-smoking!

One reason why Tetsuya Sugimoto is arguably considered as the most remarkable French Cuisine Chef in Shizuoka Prefecture is that he is always exploring new ways and ingredients!
Once again he had the occasion (and obvious pleasure!) to baffle me with his new inventions!

Yes, this pudding was made with pheasant eggs!
And there are not many available during a very short season as there is only one breeder in Shizuoka Prefecture, more precisely in Hamamatsu City!
Tetsuya explained that although the eggs are small their solid texture make them ideal for puddings!

The breeder is called Nakabe Pheasant Farm.
Check their HOMEPAGE (Japanese)

And here are the eggs!

Note that the caramel sauce was made with cane sugar from Kakegawa City, the northernest point for growing sugarcane in Japan!

Yes, this ice cream was made with soy sauce (and vanilla), more precisely soy sauce brewed (it is a real brewing process) by Sakae Co. in Kakegawa City!
I doubt you could find a more local dessert marriage!
Concerning the soy sauce, Testuya told me it was actually fun to combine its salty taste with the sweetness of a vanilla ice-cream!

Expect more very soon!

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
Credit cards OK
ＨＯＭＥＰＡＧＥ

美食, 野菜, 観光, Gastronomy, Italian Cuisine, Italian Restaurants, Restaurants, Shimada City, Shizuoka, Tourism, vegetables

Italian Cuisine: Shizuoka Agricultural products: Fennel Gratin at Osteria Porta Porta!

May 23, 2011 dragonlife 4 Comments

Service: Very friendly and attentive
Equipment: Great general cleanliness
Prices: reasonable
Strong points: Great appetizers. Mainly local vegetables. Good wine list.
Non smoking at lunch time!

Chef Hidetake Suzuki/鈴木秀武 has his own “secret” source of vegetables in his own home-town, Fujieda City, about 20 minutes away by train from Shizuoka City.
When I say “secret”, it is actually more or less true as the farmer who grows these Italian/French vegetables do it on the chef’s request.
Although the two of us will visit that particular garden very soon, I am not allowed to divulge the name or its address!

Regular customers or friends at such an establishment do not need to look through a menu. A quiet word to the waitress (“please ask the chef to prepare a small antipasto misti for a start”) and a succulent array of appetizers will quickly materialize!

The artichoke also comes from that “secret” garden in Fujieda City!

Beautiful Ameera Tomatoes (and other vegetables) from Shizuoka Prefecture!

But I came for this: fresh fennel grown in the “secret” garden!

Fennel gratin!
It was on the specialty of the day menu last week and although it had disappeared I knew there was still some of the vegetable in the fridge!

Incidentally, when I was a kid there were a lot of leafy vegetables I wouldn’t eat including fennel.
My departed Mum must be screaming at me from where she is seeing me having developed a craving for them!

A very light bechamel sauce emphasized the natural taste of the fennel.
As it was hot I did take my time to savor it! LOL

In France we usually boil or steam the fennel beforehand or even fry it to soften it first, but it becomes a totally different dish.
This gratin with its fennel just cooked enough to enjoy its true taste is not only delicious but also so healthy!

What will the chef come up with next time…

Osteria Porta Porta
420-0839 Shizuoka Shi, Aoi Ku, Takajyo, 2-13-11, Topia Takajyo, 103
Tel./fax: 054-266-7320
Business hours: 11:30~14:00, 17:30^22:00
Closed on Wednesdays
Credit cards OK from July

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“Real Food Restaurant” Italytei

May 19, 2011 dragonlife Leave a comment

Service: Very friendly and attentive. slow food!
Equipment: Great general cleanliness
Prices: reasonable
Strong points: Mainly local vegetables. Vegetarian meal ok!. Local sake, too!
Completely Non smoking!

Many Japanese and expats have special priorities when coming to a restaurant.
It could be a non-smoking establishement, the possibility of eating vegetarian cuisine, or simply healthy food in a healthy environement.
Real Food Restaurant Italytei could very well be the one you are looking for in Shizuoka City!

It is not easy to find in the basement street of Gofuku-cho street but it is worth the search!

Great traceabilty as half of their vegetables come from Matsuki Bio Farm or Nagomi Organic Farm in Fujinomiya City or from their own garden tended by Mrs. Akutsu.
As for meat, pork is first class LYV pork also from Fujinomiya City. Even the whole rice/genmai/玄米 is Shizuoka-grown!

If you are in a hurry hust buy one of their take-away meals or bento boxes!

Food is for omnivores but they can make it completely vegetarian with some advance notice. Might be a good idea to strike a special relation with the Owner/Chef mr. Aritsune Akutsu, a very affable gentleman worth knowing. Ask him about his vegetable jams!

You can also devise your own meal by choosing from the display window!

A very rural atmosphere inside!

I chose the tray on my last visit!
Certainly very healthy looking!

Organic Carrot Soup!

Roasted organic vegetables and home-made ham salad!

Organic vegetables open quiche and whole rice!

Will have to further investigate it for my health-conscious friends!

Real Food Restaurant Italytei/リアルフードレストラン伊太リ亭
Shizuoka Shi, Aoi Ku, Gofuku Cho, 3-4, Basement of Gofuku Cho
Tel.: 054-251-0456
Opening hours: 11:00~20:00
Closed on Tuesdays
Private parties possible
HOMEPAGE (Japanese)

Bento, Ekiben, 駅弁, Gastronomy, Japanese Gastronomy, Shizuoka

Shizuoka Ekiben/Railway Station Bento: Tokusei Tai Meshi

May 18, 2011 dragonlife 2 Comments

Red Seabream or tai/鯛 is considered a lucky fish in Japan and is served for all kinds of celebrations.
The fish itself can come quite expensive, especially when caught in deep water.
In Shizuoka we have both the wild and human-raised varieties and is not that expensive, except when served as himono/dried fish/干物！

We were busy today moving into another appartmenet downtown and we just did not have the time to cook lunch.
I just went to Shizuoka JR Station, 15 minutes away by bicycle and bought 8 of the above (six for the removal staff and two for us)!

Tokaiken Co. sells two versions, one normal and the other called “Tokusei Tai Meshi”/Special Red Seabream Rice.
I bought the latter as this was a special occasion!

Precise explanations of the contents as usual!

The design is quite retro and ancient. too. The picture comes from a real painting/litograph/wood plate of old!

Now, what do we have here?

A piece of simmered red seabream with its soft edible skin atop the rice.
The rice is covered with finely flaked red seabream flesh which had been lightly sweetened beforehand.

The rice again is a mazegihan type/steamed rice mixed with the juices of the simmered red seabream.
Very tasty indeed and no “fishy” background!

As for the side dish, once again: nimono/simmered items/煮物, carrot, lotus root, fuki/giant butterbur stems, burdock root, tofu cake, konnyaku/elephant foot tuber.

The Japanese would never have their ekiben or bento without some pickles!
In this case daikon in umeboshi juice and cucumber!

To be continued…

Gastronomy, Japanese Gastronomy

Oyakodon: The basic Recipe (updated)

May 18, 2011 dragonlife 4 Comments

OYAKODON

I thought it was about time to update this old article of mine when I read the comments by my new friend Sissi at With a Glass!

Oyakodon must count as one of the top 5 as far as poplular food comes in Japan.
It is easy to prepare and improvise with.
Bear in mind that depending upon the region you are in Japan, the ingredients are totally different. For example, in Hokkaido you will be served salmon sashimi and salmon roe!
After all, “oyakodon” means “parent and child bowl” (ingredients!)!
Here are the main lines of a basic recipe here made with chicken and eggs, not bothering about quantities but concentrating on the method.

-Rice
Steam rice beforehand.
Oyakodon prepared with freshly steamed rice is miles ahead of reheated rice as far as taste is concerned!

-Chicken
Choose breast or thigh chicken. It is up to you to use or discard the skin. I prefer to discard it, unless I deep-fry the chicken first.

-Eggs
Choose the freshest ones as possible with large deep-coloured yolks.

-Vegetables:
Thinly sliced onion to be cooked together with the oyakodon. Soft winter or spring onions are best!
A lot of people feel like adding other vegetables. Keep in mind they have to be cut thin and need to be fried.
Fresh leafy greens for the final and important touch. My favourite is fresh mitsuba/Japanese homeywort. If not available, I use flat parsley or chopped leeks.
In many regions they also add chopped dry seaweed for the final touch.

-Stock soup/sauce:
You may use water, but dashi is a lot better. I pesonally use seaweed dashi. One might use chicken stock, too.
I add a little soy sauce, sugar, Japanese sake and sweet Japanese sake/mirin.
That is where improvisation and personal taste come in!
You may season with salt and pepper, but bear in mind that soy sauce already contains salt, so easy on that one!

METHOD:

-Cut chicken in small enough pieces. Fry or deep-fry them first. If you fry/sautee them, just season the chicken with a little salt and pepper. If you deep-fry them, season them with salt and pepper and cover them with plenty of cornstarch, unless you prefer the flour, egg and breadcrumbs method.
Once the chicken has been fried to 90%, take out and leave in another plate or on a metallic grill to get rid of excess oil.

-Using only a little oil (that left by the chicken is fine), fry the onion (and other vegetables) until almost properly cooked.
Add soup/stock. bring slowly to boil on a small fire. Add chicken and boil for a minute just to let the taste penetrate the chicken.
During that time, beat eggs (quantity is up to you!) with chopsticks to leave some parts white (some people like them well beaten).
As soon as the chicken has completely cooked, discard some of the soup if too much of it, and add the eggs.

Point 1: the chicken should be tender, not overcooked.
Point 2: Too much soup/stock will prevent the eggs from cooking fast, or you might end up with scrambled eggs
Point 3: the “real” (debatable) recipe calls for the eggs to be only half cooked before transferring the lot onto the rice.
In Kyoto, for example the eggs are most of the time well cooked and topped with a raw egg yolk.

-As soon as you are satisfied with the eggs, transfer the lot on top of a bowl filled with steamed rice.
Decorate with mitsuba and serve.

Uncategorized

Shizuoka Ekiben/Railway Station Bento: Oyako Meshi

May 17, 2011 dragonlife 6 Comments

I suppose many have heard of the Japanese delicacy called oyakodon/親子丼, meaning a pot/plate filled with rice with a topping made a chicken omelette (in Hokkaido it is salmon and salmon’s roe!).
“Oyako” means “parent and child”. In this case it means chicken and eggs. As don/丼/pot or plate does not qualify this ekiben is called “meshi/めし/rice or meal.
I bought it today at Shizuoka JR Railway Station at the Tokaiken Co. booth.

This particular ekiben being a very long best seller the original design is a bit retro!

For a better look after having taken the thread and chopsticks away!

It is not so big but quite deep and there is plenty inside it!

Now, what do we have here?

As seen from above the meshi/rice is topped with simmered chicken (no fat or skin), Japanese scrambled egg in “soboro” style (It is sweet) and green peas.

Once you dig in you realize this is “mazegohan/混ぜご飯 or mixed rice” (They also call it sakurahan/桜飯/cherry rice), a typical Japanese way of preparing rice. The rice has been mixed with the chicken pieces and fine strips of bamboo shoot, kamaboko/fish paste cake and burdock/gobou/牛蒡 root! Very tasty rice, indeed!

As for the side dish: nimono/simmered items/煮物, carrot, lotus root, fuki/giant butterbur stems, burdock root, tofu cake, konnyaku/elephant tuber.

The Japanese would never have their ekiben or bento without some pickles!
In this case daikon in umeboshi juice and cucumber!

To be continued…

野菜, 観光, 農業, Gastronomy, Italian Cuisine, Italian Restaurants, Japan, Restaurants, Tourism, vegetables

Italian Cuisine: Shizuoka Agricultural products-Lunch at Via Del Borgo!

May 15, 2011 dragonlife 2 Comments

On a hot day (and the temperature has been hovering around a very unseasonal 30 degress celsius these past days) an Italian restaurant is probaby a good bet for lunch.
About time to check the latest lunch menu at Via Del Borgo, then!

One good thing about this spacious restaurant is that you can choose your spot among the available space without having to explain your reasons (not evident in Japan!)

I have already introduced Chef Takahiko Katoh/加藤隆彦 and I intend to folllow him around if he intends to go independent someday (all great chefs are bound to in Shizuoka), so let's have a look at what I had the pleasure to taste this time:
Onion confit crostini!

Antipasti misto!

Grilled zucchini and bamboo shoot (the latter from Shizuoka) and pork and vegetables roll.

Light vegetable omelette.

Avocado and Scallops with pomegranate seeds and balsamico dressing.

Home-baked bread, premium olive oil and wine!

White beans and asapragus tips soup.

Crispy asparagus tips (not the overcooked and soggy stuff!)!

I said before this the place for risotto!
Chicken ragu and mushrooms risotto!

For a better view!

For once I chose the fish main dish: pan-fried and oven-baked red grouper with cold fruit tomato ratatouille and hot sauteed vegetables.
All ingredients are from Shizuoka Prefecture!

The fruit tomatoes offered an intriguing contrast with their chilled swetness!

All vegetables sauteed to perfection to enhance their taste and flavor: small spring onion, okra, rape seed flower and maountain wild mountain vegetables!

I usually do not eat cooked fish skin but the marriage of the tender flesh with and of the crackling skin of this madai/真鯛/red grouper was too much to ignore and I was rewarded with a supreme experience! Probably the “simplest” and best way to enjoy white-fleshed fish!

Panacotta and fruit for a light and delicious dessert!

Instead of the usual coffee I had a refreshing orange juice and the little biscuits!

To be continued… LOL

Service: professional and friendly
Facilities: Extremely clean overall and beautiful washroom
Prices: reasonable
Strong points: Local products extensively used. Good Italian wine list. Private rooms available.
Private rooms can be made non-smoking with full isolation!

VIA DEL BORGO
420-0034, Shizuoka Shi, Aoi Ku, Tokiwa Cho, 3-2-7
Tel.: 054-221-7666
Business hours: 11:30~13:30, 18:00~21:00 (last orders)
Private rooms available.
HOMEPAGE (Japanese)
Credit Cards OK

Uncategorized

Shizuoka Ekiben/Railway Station Bento: Tokusei Maku No Uchi

May 14, 2011 dragonlife 2 Comments

Makunouchi (幕の内) is a popular type of Japanese bento which consists of fish, meat, pickles, eggs and vegetables along with rice and an umeboshi.
The word makuno-uchi bentō (“between-act bento”), dates back to the Edo Period (1603 to 1867), when they were served during the intermissions (幕間) of Noh and Kabuki theater performances.

From the Meiji Period onward, Makunouchi has become a common convention for bentos sold at train stations. Though the selection and number of items in a Makunouchi bento vary from store to store, it often contains more items and costs more than other offerings.

Tokaiken at Shizuoka JR railway station sells two types one, norml Maku no Uchi Bento/幕の内弁当 and Tokusei Maki no Uchi Bento/特製幕の内弁当 or Special Maku no Uchi Bento/Ekiben.

The box as usual comes its own disposable chopsticks.

Shizuoka Prefecture is the largest producer of green tea in Japan!

Clear indications of the contents as usual!

The rice is covered with a special piece of paper for extra protection.

What do we have here?

Steamed rice sprinkled with black sesame seeds and small umeboshi/salt-pickled Japanese plum. Great for digestion!

From left to right, bottom up:
-Lower compartment
Fried beef and konyaku vermicelli
Preserved apricot
Tamagoyaki/ Japanese omelette
Menchikatsu or Japanese-style pork fillet croquette
Deep-fried prawn in batter and breadcrumbs
White and pink kamaboko/fish paste cake
Grilled mackerel
-Upper left compartment
Wasabizuke/wasabi leaves and stems pickled in Sakakasu/Japanese sake white lees
Small bottle of soy sauce
Pickled daikon
-Upper right compartment
Fried chicken ball on a bed of fried bamboo shoots
Nimono/simmered food: carrot, lotus root and green string beans

Once again, healthy and fulfilling!

To be continued…

Bento, 美食, Ekiben, 観光, 駅弁, Japanese Gastronomy, Shizuoka, Tourism, Travel, 弁当

Shizuoka Ekiben/Railway Station Bento: Haru Chisen

May 8, 2011 dragonlife 4 Comments

About this time of the year Tokaiken Co. offers a seasonal ekiben at Shizuoka JR Station called “Haru Chisen/春千扇”, or “The Thousand Fans of Spring to celebrate the most important season in Japan! It is slightly more expensive (1,000 yen), but it is certainly worth it!

The box is the color of cherry blossoms, the symbol of Spring!

The contents are clearly indicated as usual!

As you lift the cover you will find another film of transparent paper protecting the food inside.

Now, what do we have?

Sansai maze gohan: Rice steamed together with wild mountain vegetables. Another indication that we are in Spring!

Shiozuke sakura no hana: edible cherry blossom preserved in salt!

Let’s have a look at the section on the left… beautiful colors!

Flower-shaped daikon pickled in sweet vinegar on na no hana/rapeseed flowers and umeboshi-pickled daikon.

Tara no me/a Japanese wild mountain vegetable.
Tofu edamame fuwafuwa: deep-fried tofu cake containing edamame and other vegetables.
Tamagoyaki/Japanese omelette.

Now, let’s turn to the right section: More colors!

Nimono/simmered vegetables: Carrot, taro, shiitake mushroom, green peas in their pod, bamboo shoot and cherry-blossom-shaped jelly.

Now for the “main dish”: pork shuumai/dim sung, sawara/young Spanish mackerel (from the Suruga Bay) and deep-fried chikuwa/fish paste roll stuffed with umeboshi paste.

By now you should know the color of Spring in Japan!

To be continued…

野菜, 観光, 農業, Gastronomy, Italian Cuisine, Italian Restaurants, Recipes, Shizuoka, Tourism, vegetables

Italian Cuisine: Shizuoka Agricultural products as Appetizers: Osteria Porta Porta!

May 6, 2011 dragonlife Leave a comment

Chef Hidetake Suzuki/鈴木秀武 is back with a vengeance after opening his new Italian Restaurant, Osteria Porta Porta on the 28th of March in Takajyo machi, Shizuoka City!

I’ve always been a great fan of his simple and delicious recipes from Southern Italy.
This is the kind of place you can visit either at lunch or dinner and ask for wine and a plate of appetizers and be more than satisfied!

The restaurant used to be a Japanese establishment and it has been reformed into a clear clean place with a bright atmosphere.

Next time I shall sit here for lunch!

But make sure to have a good look at the specialties of the day!
You are certainly in for a good surprise or two!

Great choice of pasta! Take your pick!

And also check the wine list. Wines come at 2,900 yen to 25,000 yen a bottle. I can assure you there some very decent offerings at very good prices!

For this first quick lunch visit I ordered a plate of appetizers with my wine!

The vegetables are all from Fujieda City In Shizuoka prefecture.
The pork is from Italy for the most part but Hidetake also makes his own!

Scrumptious crostini and all!

Now, this is a surprise: the first artichoke of the year (they take one and a half years to grow) grown by a farmer in Yoshida-Chi. The same farmer also grows fennel! Hidetake and I will interview him before the end of the month!

great plate of cheeses with Italian honey for the Italian gorgonzola!

For another view!

I’ve already said that an Italian restaurant which serves real sugar and fresh cream for lunch is always a telltale of good quality!

Next time see you at dinner! I want to try that fennel gratin!

Osteria Porta Porta
420-0839 Shizuoka Shi, Aoi Ku, Takajyo, 2-13-11, Topia Takajyo, 103
Tel./fax: 054-266-7320
Business hours: 11:30~14:00, 17:30^22:00
Closed on Wednesdays
Credit cards OK from July

Bento, Ekiben, Gastronomy, Japanese Gastronomy, Tourism, 弁当

Shizuoka Ekiben/Railway Station Bento: Shizuoka Tokusei Okonomi

May 6, 2011 dragonlife Leave a comment

It seems I still have to round up quite a few more ekiben at Shizuoka (City) JR Station before I can move to another station! LOL

This particular regular bento is called Shizuoka Tokusei Okonomi/静岡特製お好み, meaning that it is a specilally made bento with the rice coming with a different topping according to season.

A plain “obento/おべんと” is written on the box but the slightly retro designs are inviting!

Tokaiken Co. as usual describes the contents in detail!

Now, what do we have here?
Notice that the rice is protected by a sheet of paper.

Endou mame gohan/エンドウ豆ご飯, steamed rice and green peas.

Bottom left: pickled daikon
Bottom center: Grilled mackerel
Bottom right: Nimono/steamed vegetables: carrot, taro, shiitake, string bean and yuuba hiroisu/tofu cake.

Middle left: Ingen goma shirae/boiled string beans with sesame dressing
Middle center: Shrimps tempura with a small bottle of soy sauce

Top left: Niwatori Karaage/deep-fried chicken (Japanese style)
Top center: Daifuku/Japanese wagashi/cakes made with rice flour and sweetmeats.
Top right: Shrimps and coleslaw salad

Great balance again and reasonably-priced!

To be continued…

Beer, Gastronomy, Japanese Gastronomy, Tourism

Bryan Baird’s Newsletter (2011/05/06)

May 6, 2011 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Nakameguro Taproom 3-Year Anniversary; Debut of Saison Sayuri 2011

Dear Taproom Friend & Baird Beer Enthusiast:

The greater Tokyo area has always constituted the primary market for Baird Beer. In fact, even though our brewery and first Taproom business (Fishmarket Taproom) were started and are based in Numazu, Shizuoka, it would be no exaggeration to state that we survived our first decade because of the fan base in Tokyo.

It was three years ago this month that we decided finally to bring our Taproom concept to where the action was: Tokyo. We opened the Nakameguro Taproom on May 10, 2008. We will be celebrating the 3-year anniversary of our Nakameguro Taproom this Saturday and Sunday, May 7-8.

Upcoming Taproom Events:
*Nakameguro Taproom 3-Year Anniversary Celebration (Sat-Sun, May 7-8, Noon-Close):

This third birthday party promises to be a culinary treat as Ishikawa-san and his kitchen staff are planning a special menu of items featuring ingredients from both Numazu (including fresh fish and freshly picked produce) and the Tohoku region (including sansai tempura and Iwate prefecture shoulder bacon). All of these items, of course, will be expertly paired with various Baird Beer. Beer and cuisine set cards will be available for purchase during the celebration and patrons who turn in completed cards will be eligible for a raffle awarding various fun beer prizes.

As a special beer treat, we will be unveiling in a sneak-preview debut the 2011 batch of Saison Sayuri. It will begin pouring from the Nakameguro taps at noon sharp on Saturday, May 7. The official Japan-wide release of Saison Sayuri will take place on our matron saint’s birthday: Tuesday, May 10.

New Baird Beer Seasonal Releases:
*Saison Sayuri 2011 (ABV 5.6%):

Saison is an idiosyncratic Belgian-style beer of moderate strength that tends to be spicy and highly refreshing. Sayuri, of course, is my wife and partner and matron saint of Baird Beer. Saison Sayuri is my annual birthday tribute to this lovely woman. The 2011 version is brewed with small spice-like additions of the peels and fresh juice of local dekopon citrus fruit and is fermented with our house Belgian yeast strain. The result is a piquantly quenching brew that still manages a great, albeit understated, depth of character. The 2010 version, of course, garnered a gold medal in the Belgian- and French-Style Ale category of the prestigious World Beer Cup 2010 competition.

Saison Sayuri will be available both in kegs and bottles (633 ml) beginning Tuesday, May 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

グルメビールビール醸造 Beer Brewing 美食静岡 Gastronomy Gourmet Japan Shizuoka 日本沼津市

Gastronomy, Japanese Gastronomy, Shizuoka, Tourism, vegetables

Sunday Sunny Marché

May 5, 2011 dragonlife 2 Comments

Organic vegetables fro Shizuoka Prefecture.

Sunday Sunny Marché (The Japanese love to mix French with English) was held for the 3rd time today on the last day of the Golden Week may 5th.
Today was not a Sunday but Thursday, but this has been arranged specially for the Boys’ Day. The real Sunday event will take place on Sunday June 19th!

This event was held at Ogushi Shinto Shrine in front of Parco department Store.
It is a combination of flea market and local producers direct sales event.
In the future the event might concentrate more on the local producers because of the growing consciousness of helthy food!

Free tasting of great Fukuroi Musk melons!”

Lovely tomatoes. I’d love to pinch those black-red ones!

Organic vegetables from MOA Garden (same as top picture!)!

Wasabi zuke/wasabi pickles from up the Abe River!

Yomogi Kintsuba cakes (vegan) from the same area!

Organic vegetables from Shizen no Chikara Garden. Sorry for the blurry oic, but somebody bumped into me!

Cakes (organic) from the same garden. This time nobody bumped into me!

Bread and pastries made with natural yeast!

Macrobiotic cakes!

More organic vegetables. Organic is real big in Shizuoka Prefecture!”

Top-class kanamihime strawberries!

These strawberries were some of the organic vegetables and fruit marketed by Shizuoka Bio Farm Chain!

Organic herbs!

More macrobiotic cakes on offer!

And macrobiotic sweets!

The ladies were nice… Unfortunately their wares were not much from Shizuoka….

Another stand of macrobiotic sweets and cakes!

What did I tell you?

A whole range of organic products from Shizuoka Prefecture!

Alright, this was only a short introduction!
I was very busy exchanging business cards (while avoiding being bumped in!) and I shall be able soon to interview all these good people for better introduction soon!

Sunday Sunny Marché by Sunny Sunday Picnic
HOMEPAGE (Japanese)

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

美食静岡 Japan Japanese Gastronomy moutain Vegetables Shizuoka vegetables

Bento, 美食, Ekiben, 観光, Gastronomy, Japanese Gastronomy, Shizuoka, 弁当

Shizuoka Ekiben/Railway Station Bento: Shizuoka Monogatari

May 5, 2011 dragonlife 4 Comments

Even if the many ekiben/Raliway bento/Railway Box Lunches at Shizuoka JR Station are all prepared by the same company, Tokaiken Co., they still have to satisfy not only a great variety of individual tastes but also “multiple tastes”.
Some people don’t want rice only or not one kind of the latter.
Shizuoka Monogatari/静岡物語 (Shizuoka Story) is a typical example of an ekiben conceived to satisfy an eclectic customer!

Orange is the official color of Shizuoka Prefecture!

As usual everything is clearly indicated!

No, the picture is not blurry. It is only that the food is protected by a film of hard transparent paper!

Now, what do we have here?

Due to the design of the ekiben I will have to repeat myself!
The rice at the bottom is topped with deep-fried cherry shrimps/sakura ebi, only found in Shizuoka Prefecture!
The spaghetti are peperocino style!

The rice at the right has been steamed with Shizuoka green tea!

Bottom left: Nimono/stewed vegetables: carrot, bamboo shoots, string beans.
Bottom right: Yaki saba/grilled mackerel and sweet beans dessert (called “uguisu mame”)
Top left: Unagi kabayaki/broiled eel with pickled leaf ginger and lettuce
Top right: Maguro Kakuni/stewed tuna cubes, Kuro hanpen/Sardine paste (both Shizuoka specialties)

Bottom right: Shuumai, soy sauce bottle and apricot preserve dessert
Top right: Tamagoyaki/Japanese omelette (containing minced meat) and pickled daikon

To be continued….

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

Bento 美食 Ekiben 静岡 Japan Japanese Gastronomy Railway Bento Railway Station Bento Railway Station Lunch Box Shizuoka

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