Tag Archives: 美食

Uncategorized

Bryan Baird’s Newsletter (2009/14)

Leave a comment

Baird Beer & Taproom Events Bulletin 2009 #14
bryan-sayuri.gif

Dear Taproom Friend & Baird Beer Enthusiast:

The rainy season has arrived. This is not, of course, bad news for the Japan beer enthusiast because it means the release of Baird Rainy Season Black Ale.

*Rainy Season Black Ale (ABV 6.1%):

A torrential downpouring of hops define this otherwise roasty, toasty, espresso-like powerful black ale. 55 BUs of elegant American (Magnum, Galena & Sterling) and German (Tradition, Hersbrucker) lupulin as well as dry-hopped character from the spicy-floral combination of Sterling and Hersbrucker coat the tongue with a resinous stickiness that is pungently pleasurable. This is the Baird Beer antidote to the rainy season funk. We guarantee the results!

Rainy Season Black Ale is now pouring from our Taproom taps and will be available on draught at Baird Beer retailing pubs beginning Monday, June 15. 633 ml bottles also are available for purchase at Baird Beer retailing liquor stores throughout Japan.

The Rainy season gloom works on different people in different ways. To ensure there is a beery antidote that fits everyone’s afflicted disposition, we are releasing two additional Tsuyu-season Baird Beers: Numazu Lager and Faded Glory Pale Mild.

*Numazu Lager (ABV 5.5%):
This copper-gold lager (brewed back in March 2008 and conditioned for over one year in the keg), medium-light in body, bristles with a prickly hop bitterness (courtesy of Warrior and Columbus) and aroma (dry-hopping with Vanguard, Santiam and Sterling). I recommend imbibing as you stare out the Fishmarket Taproom window, marvelling at the acrobatic prowess of the swooning seagulls and contemplating the majesty of the low-hanging, fast-moving rain clouds which magically release their precipitate upon encountering the inland mountains.

Numazu Lager is available only on draught and only at our Numazu Fishmarket Taproom.

*Faded Glory Pale Mild (ABV 3.1%):

Pale Mild is a classic English Ale style that, much like the British Empire, has become essentially a historical relic. It is an unfashionably low gravity and low alcohol ale meant to replenish and not to inebriate. The brewing of low-gravity “small” beers is an extremely challenging task for the brewer because he is attempting to achieve flavor and character with the use of much less raw ingredient material. The Baird brewers relish the challenge and love the tribute that it pays to beer history and tradition.

Faded Glory Pale Mild is amber-gold in color, lightly floral in aroma (dry-hopping with Saaz) and somewhat biscuity in flavor (Maris Otter and Munich base malts). It is fresh and smooth from start to finish. This is a beer where flavor, refreshment, sociability and history meet at the crossroads! Faded Glory Pale Mild is available as Real Ale only at the Nakameguro and Fishmarket Taprooms.

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
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
——————————–
Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Uncategorized

Crab Species 3: Japanese Spider Crab/Takaashigani

14 Comments

TAKAASHIGANI-1

Takaashigani/高足が二, literally meaning “Tall Legs Crab” is the largest crab in the world and is caught almost only around Japan especially in the Suruga Bay In Shizuoka Prefecture and Izu Islands, but numbers of the crab have diminished over recent years, and there are many efforts to protect them. In Shizuoka Prefecture, people even help them grow from the eggs before returning them to the sea!

Fully grown it can reach a leg span of almost 4 m (13 ft), a body size of up to 37 cm (15 inches) and a weight of up to 20 kg (44 lb). The crab’s natural habitat is on the bottom of the Pacific Ocean (some 300 to 400 m deep) around Japan, where it feeds on dead animals and shellfish. It is believed to have a life expectancy of up to 100 years.

The Japanese spider crab has 10 legs. The front two legs have been adapted into claws. It has an orange body with white spots on its thin legs. In males, the limbs on which the claws are located become longer than its other limbs, and a large male can widen them to more than 3 m. The oval-shaped and vertically rounded shell can reach 30 cm in width and can be up to 40 cm long. The compound eyes are situated on the front, and two thorns stick out between them. Younger specimens feature hair and thorns on the shell, and their frontal horns are longer, but these gradually atrophy as the crab ages.

In Japan it is considered a delicacy and prices can easily jump!
The Japanese spider crab is caught using small trawling nets, and is often eaten salted and steamed.

TAKAASHIGANI-BOILED

Interestingly enough, when bolied/steamed, not only the shell but also the flesh turns red.

TAKAASHIGANI-SUSHI

They do make for impressive sushi!

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Japanese Cakes/Wagashi 7: Creation 3-Hanabira Mochi

Leave a comment

WAGASHI-HANABIRAMOCHI

Here is another traditional Japanese Cake/Wagashi: Hanabira Mochi (菱葩餅 in Japanese)!
Hanabiramochi is a Japanese sweet usually eaten at the beginning of the year. Hanabiramochi is also served at the first tea ceremony of the New Year.

The name “hanabiramochi” literally means “flower petal mochi”. The original form of Hanabiramochi is Hishihanabira, a dessert that was eaten by the Imperial family at special events coinciding with the beginning of the year.

Hanabiramochi was first made in the Meiji Era (8 September 1868 – 30 July 1912), but it is now a familiar New Year wagashi.

The exact shape of hanabiramochi is strictly defined by tradition. The white mochi covering is flat and round, folded over to form a semicircular shape, and must have a pink color showing through in the center of the confection, fading to a white at the edge. Unlike a daifuku the mochi must not completely seal the insides.

In the center of a hanabiramochi is a layer of anko, a sweet bean paste, commonly the white kind made from sweetened mung beans. In the very center is a thin strip of sweetly flavoured gobo (burdock root) which protrudes from the mochi on both sides.

Each element of the hanabiramochi is significant.

The red colour showing through the white mochi is not only appropriate to the celebration of the new year but also evokes the Japanese apricot/plum (ume) blossom, which in turn represents the purity, perseverance, and renewal associated with the New Year.

The gobo represents pressed ayu, a fish exclusive to East Asia, and a prayer for a long life.

A vegan way to celebrate the New Year!

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Crab Species 2: Red King Crab/Tarabagani

8 Comments

TARAGANI-KINGCRAB-1

Tarabagani or Red King Crab is caught in Autumn and Winter.
It is the most coveted of the commercially sold king crab species, and is the most expensive per unit weight. It was named after the colour it turns when it is cooked rather than the colour of a living animal, which tends to be more burgundy.

Red king crabs can be very large, sometimes reaching a carapace width of 11 in (28 cm) and a leg span of 6 ft (1.8 m) [2]. It is most commonly caught in the Bering Sea and Norton Sound, Alaska, and is particularly difficult to catch, but is nonetheless one of the most preferred crabs for consumption.

The King Crab is native to the Bering Sea, north Pacific Ocean, around the Kamchatka Peninsula and neighbouring Alaskan waters.
In Japan it is caught in the Japan Sea and neighbouring Okhotsk Sea.

In Japan 100 tonnes are caught every year, whereas 40,000 tonnes are imported, mainly from Russia!

There are so many way to enjoy this great crab!
Here are a few examples:

TARAGANI-KINGCRAB-SUSHI

Boiled as Sushi Nigiri of course!

TARAGANI-KINGCRAB-SUSHI-RAW

Even more extravagant, raw as sushi nigiri!

TARAGANI-KINGCRAB-CHIRASHIZUSHI-2

Just plain boiled on a bowl of freshly steamed rice. My favourite for its extravagant simplicity!

TARAGANI-KINGCRAB-CHIRASHIZUSHI

As Chirashizushi should please anyone!

TRABAGANI-SOUP

And how about a great soup with miso!

Naturally, there are more ways, including grilling!
I will leave it to your imagination! LOL

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Cuttlefish/Squid Species 4: Surume Ika/Japanese Common Squid-Pacific Flying Squid

2 Comments

IKA-SURUMEIKA-1

Here we go again with this series called “The Jacques Cousteau” upon suggestion by Jaded Fork and forBread + Butter, and Elin who don’t mind being on a long haul! LOL

Surume Ika or Japanese Common Squid/Pacific Flying Squid is also called by regional names of Ma Ika, Matsu Ika or Kanzegi.

It caught off the shores of Northern Japan and south of Kyushu Island.
Catches tend to vary widely.
The Japanese squid can live anywhere from 5° to 27°C, and tend to inhabit the upper layers of the ocean. They are short lived, only surviving about a year.
The fishing season for the Japanese flying squid is all year round, but the largest and most popular seasons are from January to March, and again from June to September. Gear used to catch the Japanese flying squid is mainly line and hook, lift nets, and gill nets, the most popular method being hook and line used in jigging.
Most of it is turned into various pickled or dried cuttle fish/squid products.
It is also much appreciated broiled or simmered.

IKA-SURUMEIKA-2

It is quite popular as a simple sushi nigiri,

IKA-SURUMEIKA-3

or slightly boiled with “tare” sauce.

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Japanese Cakes/Wagashi 6: Creation 2/Sakura Mochi

12 Comments

WAGASHI-SAKURA-MOCHI-2

Sakura Mochi (桜餅) is a variety of wagashi, or Japanese confectionery consisting of a sweet pink mochi (rice cake) and red bean paste, covered with a leaf of sakura (cherry blossom).

Sakura Mochi (桜餅) or Cherry Blossom Mochi has been popular all over Japan since the beginning of gastronomy in the Land of the Rising Sun.
The style of Sakura Mochi differs from the regions in Japan.
Basically, the east of Japan such as Tokyo uses shiratama-ko (白玉粉/ rice flour) and the west side such as Kansai uses dōmyōji-ko (道明寺粉/glutinous rice flour) for “batter”.

WAGASHI-SAKURA-MOCHI
Anko is folded inside a mochi sheet and again inside an edible cherry tree leaf.

WAGASHI-SAKURA-MOCHI-3

Here the anko is inside white mochi, then folded in cherry tree leaf and topped with an edible cherry flower.

WAGASHI-SAKURA-MOCHI-4

A smaller, very cute Sakura Mochi: the coloure mochi contains anko and is presented inside an edible cherry tree leaf.

WAGASHI-SAKURA-MOCHI-5

Sakura mochi as sold over the counter in the Kansai/West Japan Region.
They are also called Sakura Dango/Cherry Balls (no comment, please!LOL)

SIMPLE RECIPE
This recipe is for making Western-style sakuramochi. Serves 8.

INGREDIENTS:
3/4 cup glutinous rice flour
1/3 cup sugar
1 cup water
3/4 cup red bean paste
red food coloring (optional)
8 sakura leaves pickled in salted water

PREPARATION:
Wash pickled sakura leaves and dry.
Boil water in a pan.
Mix glutinous flour in the water.
Cover the pan with a lid and leave it for 5 minutes.
Place a wet cloth in a steamer and put the dough on the cloth.
Steam the dough for about 20 minutes over medium heat.
Remove the steamed dough to a bowl.
Mash the dough slightly with a wooden pestle, mixing sugar into the dough.
Dissolve a little bit of red food color in some water.
Add some of the red water in the dough and mix well.
Divide the pink mochi into 8 balls.
Flat each mochi ball by hands and place red bean paste filling on the dough.
Wrap the filling with mochi and rounds by hands.
Wrap each mochi with a sakura leaf.

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Cuttlefish/Squid Species 3: Aori Ika/Bigfin Reef Squid

4 Comments

IKA-AORIIKA-1

Here we go with this series called “The Jacques Cousteau” upon suggestion by Jaded Fork and forBread + Butter, and Elin who don’t mind being on a long haul! LOL

Aori Ika or Bigfin Reef Squid is another extremely popular cuttle fish but in many othere countries.
In French languedoc and Roussillon they call them “piste” and eat them raw marinated in lemon juice, olive oil and spices on top of freshly toasted bread.

IKA-AORIIKA-4
America Aori Ika/Caribbean Reef Squid

Of course they come by various regional names in Japan: Mo Ika, Bashoo Ika, Kutsu Ika, Misu Ika, Shiroi Ika.
They are fairly large as they can attain 40~45 cm length for a weight up to 6 kg.

IKA-AORIIKA-3

Their season is from Summer to early Autumn (just in time for this article!). They are mainly caught in Central and South Japan along the Southern shores.
The catch has never been big (mainly by trawling nets), making them a choice morsel.
They are considered the best cuttlefish as far as sashimi is concerned.
The Japanese often catch them as a hobby to process and sell at local markets.

IKA-AORIIKA-2

As sushi, especially as nigiri, they are simply top-class!

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Japanese Cakes/Wagashi 6: Creation 1

8 Comments

WAGASHI-VARIETIES-1

Here is an example of what could be done by a Japanese chef as Wagashi/Japanese Cake!
This particular Birthday Cake creation is the work of Chef Maeda at Kouseido in Osaka City!
Will look around and post other creations whenever I can!

Here is a breakdown of the above:

WAGASHI-VARIETIES-MOMO

“Momo”/Peach

WAGASHI-VARIETIES-MIKAN

“MIkan”/Orange

WAGASHI-VARIETIES-TSUBAKI

“Tsubaki”/Camelia

WAGASHI-VARIETIES-SAKURA

“Sakura”/Cherry Blossom

WAGASHI-VARIETIES-ICHIGO

“Ichigo”/Strawberry

WAGASHI-VARIETIES-MELON

“Meron”/Melon

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Crab Species 1: Snow Crab/Zuwagani

8 Comments

ZUWAGANI-MALE-1
(Male Snow Crab)

Snow Crabs, or Zuwagani in Japanese are very popular not only in Japan, but also in Russia, Canada and many other countries.

In Japan, they are also known under the following names: Matsubagani, Echizengani and Yoshigani.
The females are also called Seikogani, Megani or Koubakogani.
They are caught mainly in Autumn and Winter.
Their number have decreased in the Japan seas down to a yearly catch of 5,000 tonnes while 60,000 tonnes are imported from Russia and Canada.

ZUWAGANI-FEMALE-1
(Female snow Crab)

Male and female snow crabs are equally succulent, but the males contain more flesh and are accordingly more expensive.

ZUWAGANI-MALE-2
The “thorns” of a male snow crab are bigger.

ZUWAGANI-MALE-3
The “teeth” of a male snow crab are triangular in a seesaw shape.
The female “teeth” are in a straight line.

ZUWAGANI-FEMALE-2
The underbelly of a female snow crabis flatish.

ZUWAGANI-FEMALE-3

When buying a female (10 tmes as cheap) snow crab, choose a specimen with as few eggs as possible. Above speciman just has too many!

ZUWAGANI-FEMALE-4

A female snow crab should contain plenty of succulent orange egg sacs (the eggs not yet “born”). Otherwise, there is very little reason to buy any!

Crabs can be eaten in many ways, even raw, but my favourites are on sushi!

ZUWAGANI-SUSHI

Male Snow crab leg Sushi Nigiri.

ZUWAGANI-FEMALE-SUSHI

Female snow crab Sushi Nigiri and its egg sacs!

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Japanese Seasonal Fish: Sawara/Spanish Mackerel

2 Comments

SAWARA-1

Sawara or Spanish Mackerel is considered as the best kind of Mackerel in Japan. Not only it is a big variety, but its comparatively white flesh is succulent in almost any kind of cooking!

It is known under different names such as Sagoshi and Sagochi when young and Yanagi when mature.
It is basically caught by trawling, but can be fished by line. It is, unlike other mackerels, a pretty solitary fish.

It is caught widely around Japan, off Russia, China and Korea.
The total catch has varied in recent years, but thanks to import, including 21.000 tonnes from China, it has become a feature in season from late Autumn to end of Spring.

UZU-2
(Kan-Sawara at Uzu, Shizuoka City)

In Winter, it is called Kan Sawara/寒鰆 (寒stands for cold, 鰆 stands for Sawara/Spring Fish) and is a sought after morsel. In Shizuoka it is sometimes caught then in Sagara bay, and I can tell you it disappears quickly form the table.

UZU-09-05-29-5
(Sawara at Uzu, Shizuoka City)

Later in Spring, it is just called Sawara and is leaner.

SAWARA-2

It can be cooked in many ways: broiled as above.

SAWARA-4

Or grilled.

SAWARA-3
(Small pic, sorry!)

Of Course, as sushi nigiri! Especially Kan Sawara!

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Japanese Cakes/Wagashi 5: Recipe-Kinako/Roasted Soy Beans Powder

4 Comments

WAGASHI-ABEKAWAMOCHI-2
Abekawa Mochi from Shizuoka, one served pasted inside red sweetmeats/anko and the others with kinako powder.

As promised here is a simple recipe for kinako/黄な粉, roasted soy beans powder, so often used with Japanese cakes/Wagashi!

MOCHI-KINAKO

Kinako (黄粉 or きなこ), also known as soybean flour, is a product commonly used in Japanese cuisine. In order to create the soybean flour, soybeans are toasted and ground into powder. Its flavor is commonly compared to that of peanut butter.

INGREDIENTS:
Soy beans: 1 cup (200cc)

RECIPE:

KINAKO-1
Discard beans showing broken skin or with an unusual colour.

KINAKO-2
To make sure of any taking away any humidity, put them inside a clean cloth sack and roll them inside your hands/fingers.

KINAKO-4
Use a pan with as thick a bottom as possible. Roast for 12 minutes above medium fire. Stir around with wooden spatula. The soy beans will emit their smell making small “noises” at the same time.

KINAKO-3
Transfer to a bamboo basket/zaru or a reipient with small holes to cool off.

KINAKO-5
Start slowly processing them inside a food processor/mixer, working 15 seconds at a time, 3 or 4 times. All the beans will probably not be reduced to powder. Transfer powder into earthenware mortar little by little until all the beans are reduced into powder.

KINAKO-6
Make sure you get an even powder by crushing it around with a wooden pestle.

KINAKO-7
Sieve powder through a fine strainer.

KINAKO-8
The powder obtained should be fragrant and almost sweet.

You can turn into a drink if you want to!
Milk: 1 glass, kinako, 2 tablespoons, sugar, 1 tablespoon.

Kinako should be eaten as soon as possible!

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Cuttlefish/Squid Species 2: Kensaki Ika

4 Comments

IKA-KENSAKI-IKA-1

I decided to dedicate this series called “The Jacques Cousteau” upon suggestion by Jaded Fork and forBread + Butter, and Elin who don’t mind being on a long haul! LOL

“Kensaki Ika/ケンサキ烏賊 goes by the Latin name of Loligo (Photololigo) edulis Hoyle,1885, but that complicated name does not prevent this particular squid to be extremely popular in Japan!

It is of course known under other local names: Ak Ika/Red Squid, especially in Shizuoka, Budo Ika/Grapes Squid, Shiro Ika, Gotou Ika.

They will soon appear in the markets in Summer.
They are mainly caught by line.
They are more and more available live, so great specimens can be easily bought.

They are a very versatile kind of squid as they can be appreciated as sashimi, sushi, simmered, boiled, broiled, dried, and especially as tempura!

IKA-KENSAKI-IKA-2

As for me, it is a bit of a dilemna as I like them both as sushi nigiri and sashimi!

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Japanese Cakes/Wagashi 4: Recipe-Mochi

12 Comments

WAGASHI-SAKURA-MOCHI
Wagashi/Sakura Mochi

Here is a simple way to make mochi.
Bear in mind that mochi can be eaten fresh as it is especially with wagashi cakes and that it can be mixed with other ingredients for colouring. It can be aslo dried and grilled and also included in soups and other recipes such as mochi pizza!

INGREDIENTS:
Glutinous rice: 3 go (Japanese measure): 540 cc (2.8 cups)
Kinako (to taste)

Notes on kinako and glutinous rice:

MOCHI-KINAKO

Kinako (黄粉 or きなこ), also known as soybean flour, is a product commonly used in Japanese cuisine. In order to create the soybean flour, soybeans are toasted and ground into powder. Its flavor is commonly compared to that of peanut butter.

Kinako, being composed of soybeans, is a healthy topping and flavoring which contains B vitamins and protein. It can also be used as a drink;. For example, warabi mochi is a famous kinako-covered sweet

I will introduce a recipe soon!

MOCHI-TRADITIONAL

Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice) is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous (Latin glūtinōsus) in the sense of being glue-like or sticky and not in the sense of containing gluten; on the other hand, it is called sticky but should not be confused with the other varieties of Asian rice that become sticky to one degree or another when cooked.

RECIPE:

MOCHI-1
Wash the rice and let it soak in water overnight.

MOCHI-2
Pour water in steamer. Bring to boil. Set a clean cloth inside. Drain rice. Pour rice inside cloth. Dig a “well” in the middle for better cooking.

MOCHI-3
Steam over a medium fire for 20~25 minutes.

MOCHI-4
Pour hot water inside pestle bowl and leave the wooden sticks inside water for long enough to have all of them well impregnated with water. Throw water away just before next step. This will insure a better mochi!

MOCHI-5
Check rice for an even cooking. No water should be left or the mochi will be runny. If you make a small quantity, softer rice than usual is better as it will tend to dry faster than a large quantity.

MOCHI-6
Now this is the hard part!
You will need three adults to press hard on the rice with the wooden sticks at the same time to crush the rice completely. It might take as long as 10 minutes.

MOCHI-7
Now that the rice has been softened, One can continue on his own or work in shifts. Pound the rice in the middle 10 times. Turn over the rice from outside to inside and continue always around the clock.
Important: always pound in the middle, never on the sides or you will break the bowl!

MOCHI-8
That is how it should look. Make balls by twisting rice out.

MOCHI-9
Roll mochi in kinako mixed with sugar to taste. They are ready to be eaten!

MOCHI-10
This is how are served in Japan for children (and adults!)

MOCHI-11
If you want to preserve them for a while before eating, roll them in rice powder. Rice powder will come in useful if you want to fashion the mochi into thin sheets or else.

MOCHI-12
That is they look grilled!

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

17th Shida Heiya Bishu Story

Leave a comment

SHIDA-09-8
Shidaizumi Brewery Sakes

On Wednesday June 3rd, six breweries located in the centre of Shizuoka Prefecture held their 17th Annual Event, Shida Heiya Bishu Story 2009 in Yaizu City at Shofukaku Hotel.

SHIDA-09-1

This has become a real event in recent years, for which the 400 seats are sold out months before the event in spite of very few seats reserved for special guests like John Gauntner, the foreign authority on Japanese Sake who has to come all the way from Kamakura.
This time I was spared from making the kampai speech (John took care of that!) and could concentrate on the event on the full, taking my time to say hello to everyone and visit every stand for a hearty taste of some sublime brews!

SHIDA-09-2
Aoshima Brewery (Kikuyoi/Fujieda City)

SHIDA-09-3
Sugii Brewery (Suginishiki/Fujieda City)

SHIDA-09-4
Isojiman Brewery (Yaizu City)

SHIDA-09-5
Oomuraya Brewery (Wakatake/Shimada City)

SHIDA-09-6
Hatsukame Brewery (Okabe Cho)

SHIDA-09-7
Shidaizumi Brewery (Fujieda City)

SHIDA-09-9

Took the time to take a pic of a new brand by Oomuraya Brewery to commemorate the new Mount Fuji-Shizuoka Airport in Shimada City!

SHIDA-09-11

The hotel served us an excellent Japanese meal!

SHIDA-09-12

Including Sashimi!

SHIDA-09-13

And Sushi!

Looking forward to participating to next year’s event!
Before that I will make sure to visit all those breweries again!

Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

HOMEPAGE (Japanese)
Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Uncategorized

Cuttlefish/Squid Species 1: Yari Ika

6 Comments

IKA-YARIKA-1

Cuttlefish or squids are eaten almost all the world as they seem to inhabit the whole planet! They are the favourite food of many big fish such as tuna, whales and birds. Although humans contribute to dwindling stocks, they will never consume the same amount as its natural predators.

The Japanese call them Ika/烏賊, roughly meaning crow shellfish/cephalopods.

This is the start of a long series. I do hope you like them, otherwise you are in for a long haul!LOL

IKA-YARIKA-2

Yari Ika/槍烏賊, or Spear Squid, are also known under the names of sasika, Sayaika, Shyakuhachi, Tsutsuika or Sayanaga.
In Japan they are mainly caught in Winter and Spring off the shores of Aomori, Hokkaido, Ibaragi, Mie, Aichi and Yamaguchi Prefectures.
Females are slightly more rounded thanthe males.
They are either caught with nets or lines.
Their flesh is comparatively thin, but soft and sweet. They are among the most popular in Japan.
The best specimens are the ones caught by line. Buy them live whenever possible.

IKA-YARIKA-3

They can of course be cooked, or eaten as sashimi, but I reckon sushi nigiri is best.
The best sushi restaurants will serve two of them with two different dip soy sauces.

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

—————————————-
日本語のブログ
—————————————-