Tag Archives: 静岡

Bento, 美食, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products

Today’s Bento/Lunch Box (12/22): “Ton Toro Ten” Bento!

May 16, 2012 dragonlife 9 Comments

The Missus holds a special fondness for pork, and “ton toro” in particular!
Ton toro means “pork toro” like “toro/belly” for tuna!
It is bought already cut into thin slices.
As for “ten”, it stands for “tempura”!

Now, the rice box is a proof that you can concoct a bento almost exclusively with local products!

In this box the plain steamed rice is grown in Shizuoka Prefecture.
The thin vegetable marinade are carrot, wasabi stems and leaves from Shizuoka, and the pickles mini melons are also local!
Only the konbu/seaweed (I’m not sure actually!) and the chili pepper aren’t!

Even most ingredients inside the side dish are local!

Salad consisting of local carrot and walnut (not local!) flanked with cress (local).
The Missus then placed the fine slices of ton toro tempura (local) in between shishito green chili pepper and lemon (all local)。

As for the finishing touch local soft-boiled egg (sprinkled with black sesame seeds) and mini tomato (for dessert!)!

Beautiful and appetizing colors and great satisfaction!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-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, 魚, 魚海の幸, Fish, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, seafood, Shizuoka, Tourism, Trumpet Fish, Yagara

Japanese Fish Species 22: Cornet Fish-Yagara-矢柄

May 16, 2012 dragonlife 8 Comments

The cornetfishes or “Yagara/矢柄/Arrow Shape” in Japanese, are a small family Fistulariidae of extremely elongated fishes in the order Syngnathiformes. The family consists of just a single genus Fistularia with four species, found worldwide in tropical and subtropical marine environments.

Ranging up to 200 centimetres (6.6 ft) in length, cornetfishes are as thin and elongate as many eels, but are distinguished by a very long snout, distinct dorsal and anal fins, and a forked caudal fin whose center rays form a lengthy filament. The lateral line is well-developed and extends onto the caudal filament.

They generally live in coastal waters or on coral reefs, where they feed on small fishes, crustaceans and other invertebrates.

They are often confused with Trumpet Fish which are different and a lot smaller.

yagara-1

Yagara is also a fish often caught in the Suruga Bay in Shizuoka Prefecture!
I ventured inside the great Supermarket inside Shizuoka City JR Station as they are bound, especially in the seafood department, to exhibit some interesting specimens.
I certainly was not disappointed!

yagara-2

Here is another picture to give you an idea of the size!

Trumpet Fishes come in “blue” and “red” varieties.
This red (“aka”) Trumpet Fish is more common in our Prefecture.
A bit of a monster, it was a good 1,5 meter (five feet) long and weighed over 5 kg.
I was told 3 meters (10 feet) long specimens are regularly caught in Suruga Bay, the main Bay of Shizuoka Prefecture!

I knew that my friends at Tomii Restaurant would be interested.
I called them on my mobile.
They replied they definitely were!
I bought the fish on their behalf. At 130 US$, it was cheap (I actually bargained a bit!), considering what customers would pay for this delicate fish, either as sublime sashimi or delicious “nabe”!

Yagara sashimi Plate!

“Shioyaki/Salt-grilled Yagara”!

Japanese-style Yagara soup!

Steamed yagara!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Beer, Beer Brewery, 美食, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Tourism

Bryan Baird’s Newsletter (2012/05/16): More May Hop Madness Seasonal Releases

May 16, 2012 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

More May Hop Madness Seasonal Releases

Dear Taproom Friend & Baird Beer Enthusiast:

As you know, we have dedicated the month of May to our good friend, the Hop. The May Hop Madness continues today with the general release of two more hop-forward brews: Spalter Golden Ale and Hop Havoc Imperial Pale Ale.

New Baird Beer Seasonal Releases:
*Spalter Golden Ale (4.7%):

Spalter is one of the hops in the pantheon of great German aroma hops. 2012 marks our first usage of this historical hop. To give both us as brewers and you as drinkers a good feel for the nature of this hop, we have brewed a simple, moderate-gravity golden ale that is hopped exclusively (bittering, flavor and aroma) with Spalter. Floral, herbal, grassy are all adjectives that pop to mind as I imbibe this wonderfully balanced and refreshing Teutonic Golden Ale.

*Hop Havoc Imperial Pale Ale (6.2%):

This is our second year brewing Hop Havoc; it took a full year for our taste-buds to recover from the hop assault delivered in year one. The malt bill here is one that would constitute a strong pale ale (starting gravity of 13.8 Plato), but the hop charge is one you would find in a double IPA (90 BUs in the kettle and whirlpool; double dosings of dry-hops using a combination of Citra, Simcoe and NZ Cascade). Put simply, this is Hop Madness!

Both beers are available for immediate release in both kegs and bottles (630 ml).

Meanwhile, Hop Madness Month continues at all four of our Taproom pubs. Keep checking in regularly to see what is on tap so as to make progress with that Hop Madness stamp card. Be one of the select few to have enjoyed all sixteen of our Hop Madness brews before the month is up.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, 野菜, 観光, 農業, Gastronomes, Gastronomy, Imo, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tororjiro, Tororo, Tourism, vegetables, Yam

Traditional Japanese Tororo/grated yam gastronomy at Chojiya and Culture at Chojiya in Shizuoka City!

May 15, 2012 dragonlife 2 Comments

Service: Friendly and informative
Equipment & Facilities: Old but very clean
Prices: Reasonable
Strong points: Traditional japanese food in a traditional environment full of history!

Chojiya/弔子屋 in Mariko, the 21st station of the Old Tokaido Highway made famous by Utagawa Hisroshige’s (real name: Ando Hiroshige) wooden prints, has served traditional tororojiru, grated yam soup, for no less than 400 years! actually many think that the inn featured on Hiroshige’s woodblock print is Chojiya indeed!

Chojiya under the rain.

In 1596 Shojiya Heikichi/丁子屋平吉 established this tea house in the post town of Mariko to serve the many travelers using the Old Tokaido Route from Edo/Tokyo to Kyoto.
Before reading this article I strongly encourage you to visit their superb HOMEPAGE (English)! A window opened on the history of Japan and Shizuoka!
Great bilingual pamphlets are available for free, too!

History is all around you in this tradtional Japanese inn! take as many photographs as you wish but bear in mind this is a busy place!

You will dine under the benign protection of giant Hina Dolls! Such dolls are to celebrate the Girls Day on March 3rd and Boys day on May 5th, but they are on constant display!

Do not forget to visit the little museum at the entrance where you will discover a genuine ukiyoe wooden print!

A genuine ceramic dish showing a scene of Mariko in Edo Era!

Keep your cameras on the ready!

The tororojiru/grated yam soup that Mariko and Chojiya are so famous for!
I visited the place with my good friend, Patrick who loves the delicacy served on freshly steamed rice!

You pour it yourself on your rice!

And you savor it with chopped thin leeks! The perfect dish for a vegetarian!

The whole traditional lunch!

You will also have the opportunity to enjoy great local sashimi!

Local vegetables served as a traditional boiled vegetable salad!

Their dashi tamagoyaki is a must! Tamagoyaki is the famous omelet-like dish in Japan that all egg lovers must try once!

I’m not too keen on grated yam soup myself but the staff readily agreed to replace it with vegetables serrved as tororoage/vegetables deep-fried in tororojiru! Lovely and such kind and great service!

The menu is impossible to explore in a single day so I definitely plan to come again, especially as the whole establishment is non-smoking!

CHOJIYA
421-0103 Shizuoka City, Aoi Ku, Mariko, 7-10-10 (Take the bus going to Fujieda from North Exit Platform No 7 at Shizuoka JR Station. Get off at Marikobashi Iriguchi stop!)
Opening hours: 11:00~19:00
Closed on Thursdays and last Wedenesday of the month
Entirely non-smoking!
HOMEPAGE

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美食, 酒, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Shizuoka Sake Tasting: Masu Ichi Brewery- The Last Bottle? Masu Ichi Junmai Dai Ginjyo

May 14, 2012 dragonlife Leave a comment

Masu Ichi Brewery has not been making sake for the past year and will not ever as his owner/masterbrewer Denjirou Masui/増井伝次郎 just passed away at the age of 49 leaving no successor willing to take over the brewery founded in 1882.

Denjirou Masui

Denjirou was his brewer’s name given by his mentor Denbei kawamura, the godfather of Shizuoka Sake and the creator of the Shizuoka sake yeast. He was one of the only three brewers of the Shida School.
His sake is fast disappearing and this particular one of a series of “last bottles” I’m scouring the Prefecture to get my hands on for posterity!
This is therefore the fourth and maybe last bottle!

This is a Junmai Dai ginjyo, meaning the top premium variety with no alcohol blending!

Rice milled down to 35%
Alcohol: 15~16 degrees
Bottled in March 2012

Clarity: very clear
Color: Very faint golden hue
Aroma: Assertive and fruity. Banana.
Body: Fluid
Taste: Complex, fruity and back of the palate warming attack.
Dry and deep. Banana, dark chocolate, oranges, coffee beans.
Disappears fairly quickly on a drier note with more coffee beans.
Very elegant and pleasant.
Turns even drier on second sip with a slightly stronger junmai petillant.
Tends to show different facets with every sip adding to complexity.
Although originally not really conceived to accompany food, changes little with just more oranges and coffee beans.

Overall: A very elegant sake best enjoyed on its own for a special occasion.
Extravagant millage down to 35%!
Although I enjoyed it much at room temperature it should become ethereal if a little chilled.
A sake for very special occasions!
I certainly felt guilty drinking it up on my own!
The last bottle?
Definitely and I was blessed to discover it!
Out of respect for such a great brewmaster I will not be sad when I finish it. I will be so thankful!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, 野菜, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Korean Cuisine, Korean Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Vegan Korean Recipe: Namuru-style Asparaguses

May 14, 2012 dragonlife 2 Comments

Fresh asparaguses, especially green ones, are still very much in season!
Here is a simple way to accomodate them Korean-style to please vegans and vegetarians!

INGREDIENTS: For 2 people

-Fresh green asparaguses: 5
-Sesame oil: 1 teaspoon
-Salt: 1/3 of a teaspoon
-White sesame seeds: 1 teaspoon
-Black pepper: a lttle

RECIPE:

Cut off bottom ends of asparaguses and peel off the bottom half.
Make sure to discard the peeled part as they tend to stick inside the palate!

Cut the asparaguses as in above picture in easy-to-eat size.

pour sesame oil in a fry pan and fry asparaguses.
Adding some sliced garlic then would be a good idea!

once the asparaguses have been cooked to satisfaction add salt, sesame seeds and black pepper and fry a few seconds.

Simple and delish!

RECOMMENDED RELATED WEBSITES

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美食, Daikon, Daikon leaves, 野菜, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Vegan, vegetables, Vegetarian cuisine

Vegan Japanese Recipe: Daikon Leaves, Imo and Miso Stew

May 12, 2012 dragonlife Leave a comment

Here is another simple Japanese recipe to satisfy hungry vegans and vegetarians which also has the merit to be ecological and nutritious!

INGREDIENTS: for 4 people

-Daion leaves: all the leaves of 1 large daikon
-Taro, sato imo/里芋 (frozen or fresh and pre-boiled) 8~10 (peeled)
-Aburaage/fried tofu sheet: 1
-Miso paste (of your choice): 4 tablespoons
-Sugar: 4 tablespoons
-Sesame oil: a little
-Cornstarch: as appropriate

RECIPE:

Cut the daikon leaves and aburaage finely and frt in sesame oil until satsifactory.

Add enough water to dissolve the miso into a proper miso soup. Add imo.

Once the imo are cooked to satisfaction add miso paste, sugar. mix. last add cornstarch to attain the appropiate consistency.

So easy!

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Japanese Gastronomy: Simmered Bonito-Katsuo no Kakuni-Recipe

May 12, 2012 dragonlife Leave a comment

Bonito or Katsuo/鰹 is a very popular in Japan, especially in Shizuoka Prefecture where it is mainly brough to fishing harbours such as Numazu and Yaizu!
There are many ways to prepare it and kakuni/角煮 must be one of the most popular techniques!

Fresh bonito fillets

INGREDIENTS: For 4 people

-Bonito: half a fish
-Fresh Ginger root: 1 cube (5x5x5 cm)
-Dashi/Japanese soup stock: 1/2 cup (100 cc)
-Japanese sake: 2 tablespoons
-Soy sauce: 3 tablespoons
-Mirin/Sweet Japanese sake: 3 tablespoons
-Sugar: 3 tablespoons

RECIPE:

Cut the fish in adequate pieces.
Pour boiling water over cut fish or boil them for a short time.

Transfer the fish into a saucepan.
Add the sake and dashi/soupstock.
Cook over a weak fire for 2 minutes.

Add the sugar and continue to simmer.

Skim off the scum/unwanted matter regularly.

Add the soy sauce.
As there is little water in the pan, beware not to lose it.
Add the thinly sliced raw ginger root.
Once you have obtained a light brown color, add the mirin. It will give gloss to the whole.

Once the liquid has become sirupy serve as above!
Can be kept in a dish and re-heated.
Can be used cold in bento!
Use some nice greens for a beautiful contrast!

More katuso recipes coming!

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

Today’s Bento/Lunch Box (12/21): Kaki no Tane Salmon & Taro Imo Curry Bento!

May 11, 2012 dragonlife 4 Comments

Sometimes the Missus has the knack of using both leftovers and “junk food” in the same bento!
Can you guess what the junk food and leftovers are?

The rice box was a comparatively simple affair.
The Missus having steamed the rice, she filled the box with it and sprinkled plenty of furikake on it. That particular furikake consisted of dry seaweed, shijimi shellfish and golden sesame seeds.
She decorated the rice with two pickles of her own, local carrot and wasabi stems and leaves combination, and radishes in amazu vinegar.

As usual the side dish was full of colors, a fact that the Missus always works on.
Now, where are the junk food and leftovers?

The junk food is there!
The Missus coated fresh salmon with breadcrumbs made of crushed “Kaki no Tane” before frying it. These are very hot sembei you can find anywhere in Japan!
She added lemon for more taste and boiled broccoli for the fibers and vitamins.

These contain the leftovers!
I love taro imo/satoimo just boiled and I always make a batch of them.
The Missus cares little for them as such, so she accommodated my taro with carrots and further cooked them in a light curry sauce of hers!
Very soft and tasty!
As for dessert it consisted of a sole mini tomato! LOL

This just shows that bento are not only delicious and nourishing but also an entire part of Japanese gastronomy which can be accomodated at will anywhere in the World!

RECOMMENDED RELATED WEBSITES

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Bistro, 美食, 観光, Food, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Hamamatsu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Bistro: Kuroneko Tei in Hamamatsu City!

May 10, 2012 dragonlife Leave a comment

Service: Very friendly and unpretentious
Equipment & Facilities: Great general cleanliness. Very clean washroom
Prices: Reasonable~appropriate
Strong points: Southern France Cuisine. Wines popping out of nowhere. Great use of local products.

Whereas Shizuoka City is very compact and easy to walk around, Hamamatsu City with a similar population proves to be a veritable expedition when it comes to discover its hidden treasures!
But it is certainly worth exploring!

Over 10 years ago when Akira Fukui/福井章さん (everyone calls him “Fuku Chan”) decided to leave the corporate world and open a bistro he found this place called Kuroneko Tei/くろねこ亭/The Black Cat Restaurant just vacated by its former owner and decided not to change the original name although he cares little for cats!

It was far from easy at the beginning but the black cat brought him good luck in the end!
He refurbished the place little by little, keeping the first floor with a counter seating 7 people free of smoke and creating a private space for partying, eating, smoking, exhibiting local artists and holding mini concerts upstairs!
The establishment being tucked away in narrow side street it has become one of the best known secret places in town!
People are invited to relax and share a word at all times!
The only problem is that the place is dark making photography tough work!

Fuku Chan at work in his tiny kitchen!

The food and wine are definitely French-inspired!

With plenty of solid and reasonable French wines such as this Cote du Rhone/Grenache by Domaine Jean David!

He shows great support to local farmers, fishermen and even artists as a lot of local pottery is used in his restaurant!

Some of the wines lying in wait for you!

Foreigners are welcome (Fuku Chan is a fan of the Yamaha Top Teague Rugby Team!) and forks and knives and chopsticks are available with a nice cat chopsticks rest!

Live sawagani/river crabs!

All kinds of friends seem to bring him local finds!
Yesterday one brought local live sawagani/river crabs!

Italian cuisine is also present with caprese salad!

Local asparaguses sauteed and served with cheese!

Southern French cuisine appears very much with local fish!

Isaki/伊佐木/Chicken Grunt (the fish name!) meuniere!

Fuku Chan had the sawagani drunk live in white wine before deep-frying them as they were!
A true local delicacy!

Even Spanish and Moroccan cuisine find their way in with this tajine paella!

As the menu changes regularly expect new finds and morsels!

To be continued…

KURONEKO TEI
430-0931 Hamamatsu City, Naka Ku, Shinmei Cho, 315-8 (Sakana Machi Street near Shimizu Bank)
Tel: 053-453-9334
Business hours: Lunch, 12:00~16:00 (Friday, Saturday and Sunday only). Dinner, 17:00~23:00
Closed on Tuesdays and fourth Monday
First floor entirely non-smoking!

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Beer, Beer Brewery, 美食, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2012/05/09): Nakameguro Tap 4-Year Anniversary; New Seasonal Releases — Saison Sayuri and Continental IPA

May 10, 2012 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Nakameguro Tap 4-Year Anniversary; New Seasonal Releases — Saison Sayuri and Continental IPA

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 four years ago this month that we finally brought our Taproom concept to where the action was — Tokyo. We opened the Nakameguro Taproom on May 10, 2008. We will be celebrating the 4-year anniversary of our Nakameguro Taproom beginning this Thursday, May 10.

Upcoming Taproom Events:
*Nakameguro Taproom 4-Year Anniversary Celebration (Thurs-Sun, May 10-14):

This 4th birthday party promises to be a culinary, as well as beer, treat as new head chef Joon and his kitchen staff are planning a special menu of French brasserie style dishes. Menu highlights include: Quiche with homemade smoked bacon and cheddar cheese; “Palourdes Sayuri” with Frites (Saison Sayuri steamed clams with fries); and Morning Coffee Stout Float with Maris Otter Tuile. (Go to the Nakameguro Taproom blog for a complete menu listing: http://bairdbeer.com/ja/blog_nakameguro/). For those of you who have not been by to meet and taste the wonderful food of Chef Joon, this is a golden opportunity.

Of course no Taproom birthday celebration would be complete without a special commemorative batch of Baird Beer. This year, our brewers are honoring the Nakameguro Taproom with NT-4 Belgian Real Red Ale. This spicy and fruity Belgian-yeast fermented red ale (ABV 6.6%) is to be served de-gassed as ‘real ale’ dispensed through an English hand-pump — a first for us with a Belgian yeast beer. NT-4 Belgian Real Red Ale will be tapped at the opening of business on Thursday, May 10.

May 10 also happens to be the birthday of my partner and wife, Sayuri, and she and I will be celebrating at the Nakameguro Taproom with the sneak-preview release of Saison Sayuri 2012. Please plan to join us for what promises to be a deliciously fun celebration.

New Baird Beer Seasonal Releases:
*Saison Sayuri 2012 (ABV 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 Sayuriis my annual birthday tribute to this lovely woman. The 2012 version is brewed with small spice-like additions of the peels and fresh juice of local aoshima mikan fruit from the local orchard of our carpenter and friend, Nagakura-san. The result is a piquantly quenching brew that still manages a great, albeit understated, depth of character.

Saison Sayuri will be available both in kegs and bottles (630 ml) at Baird Beer retailing pubs, restaurants and liquor stores beginning Friday, May 11.

*Continental IPA (ABV 6.7%):

This is our first go at an India Pale Ale brewed entirely with continental European malt and hops — malt being German and Slovenian, hops being all German (70 BUs in the kettle and whirlpool; double dry-hopping with a combination of Tradition, Spalter, Tettnanger, and Hersbrucker). The character is wonderfully herbal and floral.

Continental IPA is part of our May Hop Madness Month event which is ongoing at all of our Taproom pubs. It will be available both on draught and in bottles (630 ml) at other Baird Beer retailing pubs, restaurants and liquor stores beginning Friday, May 11.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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Cakes, 美食, Dessert, Desserts, 茶, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Strawberries, Tea, Tourism

French Dessert with Local Shizuoka Ingredients by Tetsuya Sugimoto in Shizuoka City!

May 9, 2012 dragonlife 2 Comments

Service: Highly professional and friendly
Facilities: Great overall cleanliness. Beautiful washroom
Prices: Reasonable~appropriate
Strong points: Freshest produce and ingredients only, mainly from Shizuoka Prefecture. Organic vegetables, top-class Shizuoka-bred meat and Suruga Bay seafood. Seasonal food only.

Map (Japanese)

Last Monday I had to visit Tetsuya Sugimoto, one of the very top French Restaurants in the whole Prefecture after lunch to talk with Tetsuya about white asparagus producers in Shizuoka (there is one!).
Having already eaten lunch, I nonetheless could not resist asking for a light dessert with my coffee as we conducted our talks!

The cake was a mousse made with Hon Yama tea grown along the Abe and Warashina Rivers in Shizuoka City laying over light Genoise biscuit/short cake!

The ice cream/sorbet was created with organic Akihime Strawberries from Shizen no Chikara farm in Shizuoka City!
Incidentally all sugar comes from sugar canes grown in Kakegawa City!

A delicious and extravagant dessert in its simplicity!
The perfect dessert for slim-conscious ladies!
Even a chauvinistic male like me loved it!

To be followed…

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(Japanese)

Entirely non-smoking!

美食, 虎河豚, 観光, 魚, 魚海の幸, Fish, Food, Fugu, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Puffer, sashimi, seafood, Shizuoka, Shizuoka Cuisine, sushi, Tiger Puffer, Torafugu, Tourism

Japanese Fish Species 21: Tiger Puffer-Torafugu-虎河豚

May 8, 2012 dragonlife 6 Comments

Torafugu/虎河豚 or Tiger Puffer is one of more than a 100 hundred varieties of edible Puffer Fish or Globe Fish, but Tiger Puffer is by a great distance the most popular variety in Japan!

It is also known in Japanese as Honfugu/本河豚 or Oofugu/大河豚.
The main season is Winter and a little later for other regions.
It is caught on both sides of Japan especially in Central and East Japan.
It is a specialty in Hamamatsu City in our Shizuoka Prefecture.

11,000 tonnes are caught yearly around Japan.
It is bred in Japan to the tune of 4,700 tonnes.
13,000 tonnes are mainly imported from China and South Korea.

In Japan, although it can be bought already dressed, one needs a special license to cut it, serve it, or sell it as the innards contain a violently lethal poison, although cheap fugu (not torafugu) does not always contain such toxin!

Cheap fugu can be eaten raw as sashimi all over Japan.

But more expensive torafugu sashimi is served as a piece of art!

As sashimi, it is best avoured with leeks, lemon, momijioroshi/grated daikon with chili pepper and ponzu!

As sushi, it can be served fairly plain.

Or aburi/炙り, lightly seared on one side!

Or more artistically with sansho and herbs!

Or even with its skin as the latter is edible!

It can also be served as gunkan seasoned with its own liver: a true delicacy!

Shirako/白子 or male spem sacs are also a delicay!

Torafugu can anturally be cooked, especially the bony parts full of meat but difficult to cut. My favourite is karaage/唐揚, deep-fried!

It is also very popular in cold weather a nabe/鍋 in Japan,

and in South Korea!

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Must-see tasting websites:

Beef, 美食, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, sushi

Sushi: Wagyu Chirahizushi by the Dragon (the real one!)

May 7, 2012 dragonlife Leave a comment

The other day when the Missus/Dragon cooked her karaage chicken for the family who had come r place she also prepared chirashizushi/decoration susi as well!
The little difference was that when she had asked me to buy some ood beef for another dish found out I had bought some extravagant wagyu beef!

As the Japanese, especially the Dragon’s family, cannot conceive a meal without rice she decided to make a special sushi with wagyu.
She prepared the usual sushi rice (I did have to help with stirring/cutting the rice once steamed and addd with rice vinegar!). Her proportions arefor 2 large tablespoons and a little more of rice vinegar for 1 go/Japanese rice cup.

While the rice was steaming she cut the wagyu beef into small thin strips and fried them in soy sauce, sake and mirin. Once cooked she let it cool completely.
She prepared some sweet egg soboro/fine Japanese scrambled eggs.
Once the rice was ready she added the wagyu beef, finely chopped konbu seaweed, egg soboro and finely sliced cucumber and mixed the lot inside the large wooden sushi vessel.

She topped the whole with plenty of fresh daikon sprouts for decoration and balance.
The sushi vessel was placed in the middle of the table and people served themselves directly for it!

A good idea for a party?
A good accompaniment for a BBQ?

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Cod, 美食, 観光, 魚, 魚海の幸, 鱈, Fish, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sashimi, Shizuoka, Shizuoka Cuisine, sushi, Tara, Tourism

Japanese Fish Species 20: Cod-tara-鱈

May 7, 2012 dragonlife Leave a comment

Cod, or “Tara/鱈” in Japanese reads a the “Snow Fish”. Unlike in many countries in Europe and North America, the fish is eaten fresh, raw or cooked in Japan, but practically never salted.
Only the Norwegians can boast a difference as they eat the tongue of the fish as soon as they catch it!

As other fish in Japan, it is called different names: Ibodara, Maidara (Toyama Prefecture), Ara (Nagasaki Prefecture) as far as “Madara” or “True Cod” is concerned.
There are other varieties as is shown below in sushi pictures.

It is mainly caught in the Sea of Okhotsk in Winter.
The average total Cod catch is 437,000 tonnes, 55.000 of which is “True Cod”. Imports average annualy 152,000 tonnes mainly from the US and Russia.

Cod sashimi with its male sperm sacs/Shirako

It makes for great sashimi.

But it is also equally appreciated cooked, especially grilled or in “Nabe/Japanese-style pot au feu”.

Gintara/銀鱈 Cod variety as sushi nigiri.

Higetara/髭鱈 Cod variety as sushi nigiri.

Madara/真鱈 Cod as sushi nigiri.

As shown above, many varieties of tara are greatly appreciated as sushi, especially nigiri.

Shirako/白子, or the sperm sacs of the male fish, is an extremely popular delicay in Japan.
It is either served raw or lightly boiled as in above picture with ponzu, chopped leeks and momijioroshi/grated daikon with chili pepper.

Shirako is also very popular served as sushi in gunkan shape as above.

It becomes another delicacy when grilled.
French and Italian Restaurants in Japan also extensively use it sauteed or in gratin!

The roe sacs of the female fish is also a very popular (and expensive) delicacy especially when preserved in chili pepper (as above) and sold as Mentaiko/明太子!