Tag Archives: 静岡

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

Bryan Baird’s Newsletter (2013/09/12): Baird Beer Seasonal Release: Kellerbock

September 12, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Baird Beer Seasonal Release: Kellerbock

Dear Taproom Friend & Baird Beer Enthusiast:

There is enough diversity inherent in the flavor of beer for a brewer to be able, theoretically, to brew and release a different and distinctive beer every day of the year. Beer truly is the gift that never stops giving. Today’s beer gift is Baird Kellerbock.

New Baird Beer Seasonal Release:
*Baird Kellerbock (6.5%):

Bock is a strong, malt-centric lager of German origin. Bock beers have historically been associated with special occasions — religious festivals and whatnot. They also enjoy a long history of being brewed and consumed by Bavarian monks as a source of nutrition during times of fasting.

Baird Kellerbock is an unfiltered and secondarily fermented version of this old German style. It is chestnut-brown in color, richly luxuriant in texture, and hugely malty in flavor. It is a beautiful beer to imbibe in this season of dropping temperatures and shortening days.

Baird Kellerbock is available for immediate release in kegs only (no bottles). It begins pouring from the taps of our Taproom pubs tonight (Thursday, September 12).

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

BULA KANA in Fiji
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, 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, 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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, 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: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 静岡市, 観光, 農業, Gastronomes, Gastronomy, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Beer, Shizuoka City, Shizuoka Cuisine, Tourism

Shizuoka Beer: Naoki Mando and Aoi Beer Brewery in Shizuoka City!

September 10, 2013 dragonlife Leave a comment

Naoki Mando/満藤直樹さん!

As I mentioned in my first report of the newest standing bar in Shizuoka City, namely Aoi Beer Stand, his owner, Naoki Mando/満藤直樹さん, will open the newest beer brewery/microbrewery in Shizuoka Prefecture, the 11th, by April 2014!

First of all, why the name “Aoi”?
Well, the address is Aoi Ku, and “Aoi/葵” means “Hollyhock” in Japanese, whose leaves are represented on the family crest of Tokugawa Ieyasu who retired to shizuoka City, then Sumpu, at the beginning of the 16th Century!

The ever-changing craft beer menu at Aoi Beer Stand!

Naoki Mando founded BECK Co. Ltd. 4 years ago which firts included Mando Bar, Growstock Bar, Cherry Beans (sold since then) before opening Aoi Beer Stand in July this year.
Everything but the final estate agency contracts to be signed has been made ready.
The experienced brew master. mr. Kouichi Taka, from Ibaraki Prefecture, has been recruited from NEST BEER Co.
Aoi Beer craft beers will be served at the tap at Aoi Beer Stand, Mando, Growstock and in other establishments and marketed in and outside town.

Hansharo Porter from Kuraya-Nagasawa Brewery in Izu Peninsula!

Naoki will continue offering other craft beers from the Prefecture on a collaboration basis while serving at least 4 of his beers on the tap.
Among the regular and seasonal/limited beers he plans to offer next year one will have the pleasure to taste white beer, IPA pale ale and a novelty, kikuimo Beer!
Kikuimo/菊芋/is Jerusalem artichoke in English or Topinambour in French.
The concept is not only new but so interesting because kikuimo has been confirmed as natural medicinal plant effective for treating diabetes!
Which means that Diabetics will have a beer to enjoy at last!

Baird Beer Rising Sun!

Considering that craft beer breweries in our Prefecture are concentrated in the eastern and western part, having a new brewery right in the middle in Shizuoka City will at last fill a space for the pleasure of all true beer lovers!

Soon, as the sites have seen quite a few changes during the past year I will report anew on Mando, Growstock and the Oktober Fest events held there!

NAOKI MANDO
BECK Co. Ltd., Growstock, Mando, Aoi Beer
420-0031 Shizuoka City, Aoi Ku, Gofuku-Cho, 2-4-6, Mori Bldg., 1F
Tel. & fax: 054-221-5103
Mobile: 090-3350-6208

AOI BEER STAND
420-0847 Shizuoka City, Aoi Ku, Miyuki Cho, 4-6, Den bill, 1F
tel.: 054-260-5203
Opening hours: 11:00~23:00
Credit cards OK

RECOMMENDED RELATED WEBSITES

Shop with Intent by Debbie
BULA KANA in Fiji
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, 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, 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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Iwata City, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Shochu

Shizuoka Shochu Tasting: Senju Brewery/Distillery-Ginjo Shikomi Honkaku Shochu 37

September 9, 2013 dragonlife Leave a comment

Once again Sissi should be interested with this shochu made in Shizuoka!

it is a shochu made by Senju Brewery/distillery in Iwata City with sake lees.
Apparently making shochu directly from rice requires a different license! Otherwise it still can be called a rice shochu although by law it is a sake white lees shochu!

Sake (rice) white lees
Yeast: Shizuoka yeast
alcohol: 37 degrees

Clarity: very clear
Color: transparent
Aroma: distinctly fruity and extremely complex. Pears, nuts, vanilla, custard, almonds, umidofu (tofu variety)
Body: fluid
Taste: Very well-rounded and fruity attack.
Strong alcohol but very elegant and easy to drink.
Complex and very difficult to catch.
Dry chestnuts, dry custard, pears, fresh cream.
Stays very dry on the palate but tends to disappear on a sweeter note, this being certainly due to the variety of yeast used to make the sake whose white lees have been distilled into that shochu.
Extremely sophisticated for a shochu!

Overall: Best enjoyed on its own despite the strong alcohol at room temperature.
The distillers advise to enjoy it straight on plenty of ice.
At the most could be mixed with water.
Anything else would be tantamount to infanticide!
Drink it away or before/after a meal!
The perfect nightcap? Mind you it is strong so better use a chaser before hitting the sack!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Beer, Shizuoka Cuisine, Tourism

Beer Standing Bar: Aoi Beer Stand in Shizuoka City!

September 4, 2013 dragonlife Leave a comment

Baird Beer Rising Sun!

Service: Easy-going and smiling. Very hospitable and friendly
Facilities: Very clean overall. Washroom inside Den Bldg, extremely clean and modern
Prices: Reasonable to slightly expensive (but craft beer is never cheap!)
Strong points: All micro brewery craft beers!

After the recent complete overhaul of Den Building in Aoi Ku a few minutes walk form Shizuoka JR Station North exit, the large street and its pavements were also remade and now we find ourselves with a new space downtown which is slowly starting to attract a new crowd.

The latest addition is a minuscule standing bar called Aoi Beer Stand which opened on the 1st of July!
It is the last addition to Beck Co. Ltd which already owns Mando and Growstock bar/restaurants in Shizuoka City.
To start with the opening hours are a bit unusual: 11:00 am to 11:00 pm every day!

The name Aoi is fairly easy to explain as this bar is located in Aoi Ku, Shizuoka City!

But there is another reason. Mr. Mando, who I should interview soon, is planning to start a brewery of the same name in the very city of Shizuoka! I know where but as this is still confidential you will have to wait until next year for more information! Just know it will become the 11th craft beer brewery/microbrewery in the Prefecture! Whereas the average number of microbreweries in Japan is 5~6 per Prefecture, Shizuoka Prefecture is simply becoming a major area!

Ever-smiling Ryousuke Ono/大野良輔さん is looking after the place in day time whereas Mr. Mando take things in charge in the evenings.

Now, they serve only craft beer and absolutely nothing else!
For the moment they serve 6 craft beer from all over Japan (changing regularly), including 2 from Shizuoka prefecture.
When the new brewery starts they will probably serve only Shizuoka craft beer!
Note that the prices are for large glasses. Add 200 yen for a pint-sized glass.

Although the place can sit 6 people on high stool, the moment you have reached 7 guests the stools are pushed under the bar counter and you drink standing on some crowded nights patrons can be seen drinking standing on the pavement!

The door inside on the left does not lead to a washroom (which is located inside Den Building) but a minuscule cellar for the beer kegs as all beers are served draught!

The two Shizuoka craft beers presently on offer are from Baird Beer Co. in Numazu City!

Baird Beer Red Rose Amber Ale!

There is some food available though, but the accent is definitely on the beer!

Will come back with another interview of the owner and of his projects soon!

AOI BEER STAND
420-0847 Shizuoka City, Aoi Ku, Miyuki Cho, 4-6, Den bill, 1F
tel.: 054-260-5203
Opening hours: 11:00~23:00
Credit cards OK

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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

Bryan Baird’s Newsletter (2013/09/04): Baird Beer Seasonal Release — Wheat King Wit

September 4, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Baird Beer Seasonal Release — Wheat King Wit

Dear Taproom Friend & Baird Beer Enthusiast:

Ingredient experimentation in brewing is one of the key elements to innovation and flavor improvement. Brewing single-hop beers that share an identical recipe and differ only in hop variety is one way that we experiment with ingredients to understand particular flavor contributions. Fermenting a regular year-round beer with a different yeast strain than usual is another way we conduct this experimentation. Today we are happy to share with you the results of one of the latter experiments: Wheat King Wit.

New Baird Beer Seasonal Release:
*Wheat King Wit (ABV 4%):

Wheat King Ale, of course, is one of our current ten year-round beers. It is a beer designed to highlight the crisp, wholesome, bread-like characteristics imparted by wheat as opposed to barley, which normally dominates a recipes’ grist bill. Wheat King Ale is fermented with our house ale yeast, which is a very flavor-neutral strain (i.e. it ferments clean without imparting distinctly noticeable flavor attributes of its own).

Wheat King Wit, as the name implies, is our Wheat King Ale recipe fermented with a Belgian witbier yeast strain (the same one we use to ferment Single-Take Session Ale). Witbier yeast strains tend to impart distinctive fruit and phenolic flavors in the course of fermentation. Our witbier strain is more restrained than some, but the flavor difference between Wheat King Ale and Wheat King Wit is clear and interesting.

We are now accepting orders for Wheat King Wit. It is keg-only and will begin pouring from our Taproom taps tonight (Wednesday, September 4). By all means, avail yourself of this valuable beer tasting 101 flavor comparison opportunity — Wheat King Wit beside Wheat King Ale. Can you taste the difference? What is your preference?

And we have a special late-summer beer treat for our Taproom patrons — Chris’ Garden Cascade Hop Ale (4.5%). Draught beer manager Chris Madere’s home hop garden has just been through its third harvest, and as is often the case in hop growing, the third year is the charm. Chris’ 2013 organically grown Cascade hops were his best and most plentiful to date. We loaded about 500 grams of them in our 250 liter kettle in three different additions. We dosed another 400 grams in the conditioning tank in an aroma-imparting dry-hop addition. The base beer is a light golden ale of moderate starting gravity (11.7 Plato).

Chris’ Garden Cascade Hop Ale is available exclusively at Baird Taproom pubs and begins its run through our British real ale hand pumps tonight. Enjoy, and drink one to Chris!

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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

Bryan Baird’s Newsletter (2013/09/01): Baird-Country Boy Collaboration Beer Japan Debut

September 3, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Baird-Country Boy Collaboration Beer Japan Debut

Dear Taproom Friend & Baird Beer Enthusiast:

Do you remember the Country Boy Blog — Nate and DH’s fun, humorous and informative account of their exploration into the Japan craft beer scene? The very first time I met them at our Fishmarket Taproom in an interview for the blog, I could see the twinkle in their eyes and the passion in their hearts. These ‘what you see is what you get’ good old boys bled beer. During their time in Japan they became stalwart fans of Baird Beer and close personal friends of the Baird Brewing family.

Well, back at home in Lexington, Kentucky the Country Boys have brought their burning love of beer to a new and higher level. They opened Country Boy Brewing in 2011 and have achieved such success right out of the gate with their delicious, down-to-earth, no-bullshit style of brewing that it almost makes their old mentor a little jealous. Pride, though, trumps jealousy in the sip of a Country Boy pint. The Country Boys are doing things right and you can taste it in their beer.

It was a tremendous honor for us thus to be invited to participate in a collaboration beer at the Country Boy brewery in Lexington this past spring. Lead brewer Chris made the trip for Baird and spent a raucous weekend with Nate, DH and the boys brewing up Angry Amos Collaboration Ale.

*Angry Amos Collaboration Ale (7.5%):

In the words of Nate, Angry Amos is “an amped up collision of [Baird] Angry Boy and [Country Boy] Amos Moses.” Floor-malted Maris Otter anchors the grist bill which also features Munich, Crystal, Aromatic, Chocolate and Wheat malt. The hop bill too borrows from both beers, featuring Columbus, Chinook, Cascade, Galaxy, Appollo and Millenium in the kettle, and a massive dosing of German Tettnanger as dry hops in the conditioning tank. Before dry hopping, though, Angry Amos took a unique 2-month Kentucky detour through Maker’s Mark bourbon barrels. Country Boy brewer Nate says of the finished Angry Amos: “Between the malt depth, the massive load of hops, and the barrel aging, it’s an extremely complex ale that changes as you drink it.”

Let’s get busy drinking it! Fortunately, our friends at Nagano Trading joined this collaboration as the import agent arranging shipment to Japan of a pallet of Angry Amos and a pallet of a few other Country Boy year-round brews. These beers are:

*Amos Moses (6.0%): An American Brown Ale that is the love child between a brown ale and robust porter.

*Lazy Rye Pale Ale (6.0%): A crisp, hoppy American Pale Ale with a spicy, dry finish imparted by additions of malted rye.

*Knotty Pine IIPA (9.6%): A Chinook hop bomb!

*Baird-Country Boy Tap Takeover Event at Antenna America (Thursday-Friday, September 5-6):
All of the above Country Boy beers, including the Angry Amos Collaboration Ale as well as Baird Angry Boy Brown Ale, will be featured at Nagano Trading’s Yokohama beer outlet Antenna America in a two-day tap takeover event. Doors open and beers begin pouring at 3:00 pm sharp Thursday, September 5. On Friday, September 6 at 7:00 pm I will be in attendance for a ‘meet the brewer’ session in which I will talk about the beers, the collaboration and anything else beer that folks want to hear about. Mark you calendar and please plan to join all of us at Baird, Country Boy and Nagano Trading for a good ol’ down home beer blast.

Angry Amos Collaboration Ale will make its debut at all Baird Taproom pubs on Saturday, September 7. The other Country Boy beers will be available exclusively at the Nakameguro, Bashamichi and Numazu Fishmarket Taprooms, also beginning Saturday, September 7.

Attention Japan craft beer retailers: Ten 20-liter kegs of the Angry Amos Collaboration Ale are available for purchase direct from Nagano Trading. Nagano Trading will begin accepting orders on Monday, September 2 for shipment beginning Saturday, September 7. Please direct all inquiries and orders to Nagano Trading (contact person — Taketo Murakoshi; email address — order@naganotrading.com; Tel. 045-315-5458).

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, Drink blogs, Drinks, 観光, 農業, Food, Food and Drink Blogs, Food Blogs, Gastronomes, Gastronomy, Japan, Japan drink Blogs, Japan Food Blogs, Japanes Culture, Japanese Gastronomy, Life in Japan, Rayu, Restaurants, Tourism

Food & Drinks Bloggers in Japan (amended Fall 2013)

August 28, 2013 dragonlife Leave a comment

The number of foreigners and Japanese nationals who write about the food and drinks in Japan in English (or at least answer comments in English) has remarkably increased lately.
I thought it was about time to start some kind of round-up to help people discover these deserving foodies and their blogs!The list below is far from exhaustive, but I’m planning to update and announce it regularly!
Of course if you know more foodies residing in Japan, do please direct them to me and I will introduce them gladly!

HOKKAIDO TRIBE
(Hokkaido Island)
Meishu no Yutaka by Carlin
The Best of Sapporo by Ben!

TOHOKU TRIBE
(Northeastern Japan: Aomori, Iwate, Miyagi, Akita, Yamagata, Fukushima)
Cooking with Mama Miyuki in Sendai

KANTO TRIBE
(Eastern Japan: Ibaraki, Tochigi, Gunma, Saitama, Chiba, Tokyo, Kanagawa)
Japan-Hub.Com
Japan Eat’s Videos
Tokyo Food File by Robbie Swinnerton
Watch Japan in Tokyo
Little Japan Mama in Tokyo
Japan Eats (featured on request)
47 Japanese Farms Through The Eyes of Its Rural Communities By Sara and Roshni in Tokyo
Eating Out in Tokyo with Dominic
Tokyo Through The Drinking Glass by Melinda Joe in Tokyo
Tokyo Foodcast by Etsuko Nakamura in Tokyo
Tokyo Food Page
Sake World by John Gauntner in Tokyo: The inernational Reference for Japanese Sake!
Tokyo Terrace by Rachael in Tokyo
Gaijin Tonic in Tokyo and Kanagawa Prefecture
Nonjatta by Chris Bunting in Tokyo
The Soul Of Japan in Kanagawa Prefecture
Sake, kimono and Tabi In Tokyo
Tokyo Kawai, Etc… in Tokyo
Blue Lotus in Tokyo
The Japanese Food Report by Harris Salat in Tokyo
The Sake Chronicles in Tokyo
Watashi to Tokyo by Mari Kanazawa in Tokyo
Japanese Food-Food Lover’s Guide by Yukari Yamamoto in Tokyo
Gaijin Life by a Canadian gentleman in Tokyo (in Japanese)
Leo’s Japan Food Blog in Tokyo
Eating Out In Tokyo With Jon
Fugu Tabetai in Tokyo
Japan Style in Tokyo
COCO’s Oriental Kitchen by angela Cooper in Tokyo
Free Online Japanese Food Recipes in Tokyo
Reminiscence in Tokyo
Cooking Japanese Style By Naoko, in Tokyo
Japan Farmers Market in Tokyo by Joan
Ramen By Shoe
Rameniac
In Praise of Izakaya
Onsen Addict

CHUBU TRIBE
(Central Japan: Niigata, Toyama, Ishikawa, Fukui, Yamanashi, Nagano, Gifu, Shizuoka, Aichi)
Green Tea Club by Satoshi Nihonbayashi in Shizuoka City!
Damonde Life by Matt Ryan in Hamamatsu & Enshu, shizuoka Prefecture
Mangantayon in Shizuoka Prefecture
Shizuoka Gourmet, Shizuoka Sake, Shizuoka Sushi, Shizuoka Shochu in Shizuoka Prefecture
Bryan Baird’s Beer & Brewery in Numazu in Shizuoka Prefecture
A Modern Girl from Niigata and all over Japan!

KANSAI TRIBE
(Western Japan: Mie, Shiga, Kyoto, Osaka, Hyogo, Nara, Kyoto, Wakayama)
Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
Yellin Yakimono Gallery by Robert Yellin in Shizuoka Prefecture, just moved to Kyoto!
Colorfood Daidokoro in Osaka (English & French)
Nagaijin in Osaka
Kyoto Foodie in Kyoto
Our Adventures in Japan by K and S Minoo in Osaka
Japan Food Addict by Mai in Kyoto
Kyoto Food Page
Osaka/Kobe Food Page

CHUGOKU
(“Central Country”: Tottori, Shimane, Okayama, Hiroshima, Yamaguchi)
“Made in Matsue” in Shimane prefecture
San’in Monogatari by Buri Chan in Matsue City, Shimane Prefecture
Get Hiroshima Blog in Hiroshima
The Wide Island Review, The JET Programme Webzine Of Hiroshima Prefecture (includes food & drink articles)

SHIKOKU
(Shikoku Island: Kagawa, Kochi, Ehime, Tokushima)
Obachan’s Kitchen & Garden Balcony in Kochi Prefecture
Still Clumsy With Chopsticks in Kochi Prfecture (Continuation of Obachan’s Kitchen & Garden Balcony)
Rocking in Hakata by Deas Richardson

KYUSHU
(Kyushu Island: Fukuoka, Nagasaki, Saga, Kumamoto, Miyazaki, Kagoshima)
Finding Fukuoka
Food from Fukuoka, Kyushu and Japan by Fumiko Soda
Fukuoka Sake Guide by Daisuke Ito
Quixotidienne in Kagoshima Prefecture
Christine Molero in Kyushu & elsewhere
Alishan on the Move in Fukuoka

OKINAWA
(Okinawa Archipelago)
HWN Pake in Okinawa in Chatan, Okinawa
I’m sorry to say that Nate has just passed away and that his blog has disappeared, but I’ll keep it there as it is in his memory!
Dojo Bar in Naha
Eating Okinawa
Okinawa Hai!
Total Okinawa

RECOMMENDED RELATED WEBSITES

BULA KANA in Fiji
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, 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, 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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, 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: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食 Drink Blogs in Japan 静岡 Food and Drink Blogs in Japan Foof blogs in Japan Gastronomes Gastronomy Gourmet Japan Japanese Cuisine Japanese Gastronomy Tourism World Cuisines

レシピ, 美食, 観光, 農業, Food, Food Humor, Gastronomes, Gastronomy, Humor, Izu Peninsula, Japan, Japanese Gastronomy, Tourism, Wild boar, Yuugashima

Weird Japan (34): Beware of the Wild Boars at Bus Stops! (real!)

August 28, 2013 dragonlife 2 Comments

I discovered that sign inside a bus stop shelter in Yuugashima, Izu Peninsula, Shizuoka Prefecture!

“Beware of the Wild Boars!”
It’s not a joke!

Mind you, they make for good food, too! Wild boar buns are a local specialty!

RECOMMENDED RELATED WEBSITES

BULA KANA in Fiji
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, 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, 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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, 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: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食静岡 Gastronomes Gastronomy Gourmet Humor Japan Japanese Cuisine Japanese Gastronomy Weird japan Wild Boar World Cuisines

美食, Drinks, 酒, 観光, 農業, Fujieda City, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Mirin, Sake Brewery, Shizuoka, Shizuoka agricultural products, Tourism, 味醂

Shizuoka Mirin Tasting: Sugii Brewery-Atsukayama

August 28, 2013 dragonlife 2 Comments

This is the very first time I felt compelled to write a tasting report on a mirin (cooking sweet sake)!
But Atsukayama brewed by Sugii Brewery in Fujieda City has nothing in common with even the best mirin used in Japanese cooking!
I recently used it for making umeshu with plenty of it and shochu distilled by the same brewery, with the diffrence I didn’t have to use any sugar!
Mind you, it is pretty famous all over the country and not easy to obtain but I can assure you this is a must if you want to enjoy a sweet drink away from the beaten tracks at your next repast!

Atsukayama
Junmai Hon Mirin (true mirin made with junmai sake!)
Alcohol: 14~15 degrees
Essence: 44%
Bottled in July 2013

Clarity: Very clear
Color: Rich golden
Aroma: Strong and assertive. Fruity. Oranges, loquats, almonds, honey.
Body: Fluid, slightly sirupy
Taste: Very sweet attack backed up with junmai petillant.
Complex and fruity. Apricots, plums, nuts, honey.
Disappears more quickly than expected on a surprisingly drier note with hints of nuts and almonds.
Especially enjoyable at all temperatures.
For all its sweetness drinks more like a mellow sweet sake or a liquorish white wine with such an incredible complexity.

Overall: A mirin for cooking? That would be extremely extravagant unless you use it on its own to accentuate a dish.
A rare “dish ingredient” that should be ignored as such and drunk on its own at a temperature of your liking as an aperitif, a digestif or as a night cap.
Chilled, it reveals itself as a superb nectar. Would do marvelously well in cocktails, too.
You must sample it with blue cheese!

More than a discovery, a blessing!

RECOMMENDED RELATED WEBSITES

BULA KANA in Fiji
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, 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, 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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, 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: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食酒酒造静岡 Gastronomes Gastronomy Gourmet Japan Japanese Cuisine Japanese Gastronomy Liqueur Mirin Sake Breweries Shizuoka City Shizuoka sake World Cuisines

レシピ, Buckwheat, 美食, 野菜, 静岡市, 観光, 農業, Food, French Cuisine, French gastronomy, French Restaurant, Galettes, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

French Gastronomy: Galettes (Buckwheat Pancakes) at Henry Galette in Shizuoka City!

August 28, 2013 dragonlife 2 Comments

Service: Kind and easy-going
Facilities: very clean overall. Clean washroom (shared with anothet shop)
Prices: Reasonable
Strong points True French-style galettes and crepes! Cidre available. Local vegetables used.

A small restaurant-cafe as recently opened in Takajo, Shizuoka City, in what used to be a small boutique. Although it is open solely for lunch and cafe time until 18:00 (after that it becomes a record shop!), it is always full at lunch 7 days a week.

See the records above the kitchen window?

Although French galettes made with buckwheat flour originate from Western France in Bretagne, the atmosphere is reminiscent of that in small cafes in Paris of Southern France.

The cafe offers a set lunch with a galette (recipe changing every week) with salad, dessert and one drink for 1,200 yen which is good enough value by Japanese standards.

One can also order 3 diefferent tyoes of galettes and 3 different types of sweet crepes made with wheat flour for 1.100 yen or at 1.200 yen as a set!
This means you will have at least 5 more reasons to come again!

French Bretagne Cidre is also available!

Bolee d’Armorique. At only 2 % of alcohol can be enjoyed at lunch time!

On that particular day I ordered the lunch ste of the week!

Bear in mind this slow food and all galettes are made from scratch after order!
Also bear in mind that they make for a copious enough lunch!

The vegetables are seasonal and locally grown.

But the egg is more a specialty of the cafe than that of a French galette restaurant as it comes deliciously soft and running under the knife. And the seasoning is certainly more elegant! Mind you, all the staff are young ladies which explains the extra care for details!

A small but crispy and delicious salad!

And a cute dessert of the right size!

This what I had two weeks later from the same menu!

That time it included stir-fried chicken!
Yummy, fulfilling and so healthy!

See you there next time for dessert!

HENRY GALETTE
470-0858 Shizuoka City, Aoi Ku, Takajo, 1-12-1, Aobaen Bidg., 1F
Tel.: 054-260-6116
Opening hours: 11:00~18:00
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

BULA KANA in Fiji
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, 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, 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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, 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: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Buckwheat Crepes 美食静岡 French Gastronomy French Restaurants Galette Gastronomes Gastronomy Gourmet Japan Japanese Cuisine Japanese Gastronomy Restaurants Shizuoka City Tourism World Cuisines

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

Shizuoka Beer Tasting: Gotemba Koogen Brewery-Tamori Cup Beer

August 27, 2013 dragonlife Leave a comment

“Tamori Cup Beer” is a limited/private label to commemorate a famous Yacht Race called Tamori (famous Japanese Comediann/TV MC) Cup by Gotenba Kogen Beer Co Ltd. (actually the brewery itself owned by Yonekyu Company is located in another location in Gotenba City).

Gotemba Koogen Brewery is located at the foot of Mount Fuji!

Product name: Tamori Cup Beer
Unfiltered, unpasteurized.
Ingredients: barley and wheat malt, hops, yeast
Volume: 330 ml
Alcohol: 5.5%

Clarity: Very clear
Color: Deep apricot orange
Foam: Thin longish head. Fine bubbles
Aroma: Dry and fruity, assertive, sharpish. Bread, oranges.
Taste: Deep ale-like attack. Refreshing.
Bread, oranges.
Lingers for a while before disappearing on a slightly nutty dry note.

Overall: Very refreshing but deeper than a thirst-quenching low alcohol beer.
Its ale-like approach makes it both fit to drink on its own or with food any time of the year.
Although quite japanese in approach, should please European tasting buds

Gotenba Kogen Beer Co., Ltd.
719, Koyama, Gotemba-shi, Shizuoka-ken, 412-0033
Tel 0550-87-5500
Homepage (English/also exists in Japanese)

RECOMMENDED RELATED WEBSITES

BULA KANA in Fiji
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, 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, 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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, 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: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Beer Beer Breweries 美食酒酒造静岡 Gastronomes Gastronomy Gourmet Hamamatsu City Japan Japanese Cuisine Japanese Gastronomy Shizuoka Beer Shizuoka City World Cuisines

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

Bryan Baird’s Newsletter (2013/08/20): Seasonal Release — Baird Rauchbock

August 27, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Seasonal Release — Baird Rauchbock

Dear Taproom Friend & Baird Beer Enthusiast:

Fall is in the air. We have the perfect beer to greet it — Baird Rauchbock.

New Baird Beer Seasonal Releases:
*Baird Rauchbock (6.5%):

Rauchbier is an old German beer style, its origins go back to the 1500s where it was a prominent style in the district of Franconia and the town of Bamberg. ‘Rauch’ means ’smoke’ and this is the signature flavor characteristic of a Rauchbier. The smoked flavor is derived from drying green malt over a beechwood fire. Bock is a strong lager of German origin.

Baird Rauchbock is a strong, malty, velvety smooth take on this old Franconia smoked style. 100 percent of the malt bill comes from Bamberg-based specialty malting company Weyermann (63% of which is beechwood smoked malt). The hopping is extremely light — just enough Halletau Tradition and Czech Saaz to balance the rich malt flavor. Rauchbock was brewed back in December 2012 and has been conditioning in our cellar for the past 8 months. This long maturation has brought the assertive smoke character into perfect balance.

Brewmaster’s tip: Get yourself over to the Bashamichi Taproom, order a plate of the low and slow cherry wood smoked brisket, and enjoy it with a glass of Baird Rauchbock. You will want at that moment for nothing else in life!

Baird Rauchbock is keg only and is available for immediate release. It begins pouring from our Taproom taps tonight (Tuesday, August 27).

We also have an additional early autumn beer treat for our loyal Taproom patrons. Today we are tapping two more in our ongoing lineup of single-hop ales (beers brewed to the exact same recipe and specs save for the use of a different hop variety). The hops featured in this taste comparison are relatively high alpha-acid American varieties Nugget and Millenium. These are very similar hops as Millenium was actually bred from the Nugget. Spicy, herbal, floral — these are all descriptors often associated with these hops. What say you? Can you taste a difference?

Nugget Single-Hop Ale (4.6%) and Millenium Single-Hop Ale (4.6%) are available only on draught and exclusively at Baird Taproom pubs.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

BULA KANA in Fiji
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, 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, 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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, 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: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Baird Beer Beer Beer Breweries Crafstbeer brewery 美食酒静岡 Food Gastronomes Gastronomy Gourmet Japan Japanese Cuisine Japanese Gastronomy Numazu City World Cuisines

レシピ, 美食, 野菜, 観光, 農業, French Cuisine, French gastronomy, Italian Cuisine, Italian Restaurants, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka City, Tourism

Asparagus Gastronomy in Shizuoka City!

August 27, 2013 dragonlife Leave a comment

French white asparaguses with Italian Summer Truffles at Solio!

Asparaguses have been a favorite at Japanese, French and Italian Restaurants in Japan and Shizuoka for such a long time that we tend to forget that they came late in this country in spite of Japan being the 3rd largest importer of the vegetable after the United States and the European Union. They were first used as ornamental plants in the 1800’s. The first cannery appeared in Hokkaido in 1920. The Japanese developed a taste for green asparagus and consumption of the latter exceeded tahat of white asparaguses in 1978. Now, Japan produces a lot of its own white and green asparaguses to the tune of 24,000 tons in 1998!
Restaurants in Shizuoka City have the choice to use green or white asparaguses grown locally or white asparaguses imported mainly from France and Italy in spite of China being the biggest exporter in the world.

Here a only a few examples of what to expect in Shizuoka City alone! If I find more I7ll make sure to add them to this article!

TETSUYA SUGIMOTO (French Restaurant)

I was served these white asparaguses from Hokkaido as an appetizer by Chef Tetsuya Sugimoto/杉本哲也さん in his typically artistic but so simple-looking manner!

Boiled to perfection and served with a light sauce made with Shizuoka-bred pheasant bouillon and Japanese (yes, you read it well!) fermented butter!

SOLIO (Italian Restaurant)

French white asparaguses with Italian Summer Truffles at Solio!
Note the very generous amount of finely shaved Italian Summer Truffles offered by Chef Takehiko Katoh/加藤武彦!

A beautifully-prepared half poached egg with a very soft white and a yolk just past running point!
Mixing your asparaguses, truffles and egg is just such little sin!

PISSENLIT (French Restaurant)

This was part of a fish dish that Chef Toru Arima/有馬亨さん concocted with vegetables represented by green asparaguses served topped with Hollandaise sauce!

The whole dish!

White asparagus with scallops!

Seasoned with local grated karasumi/Boutargue/Botarga/mullet eggs!

With a simple butter sauce liaising the juices of the asparagus and scallops!

Still looking for more as promised!

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 (do make a call first!)
Credit cards OK
HOMEPAGE (Japanese)
Entirely non-smoking!

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
Entirely non-smoking!

SOLOIO
420-0858 Shizuoka City, Aoi Ku, Tenmacho, 9-7, Kita, 1
Tel./fax: 054-260-4637
Business hours: 16:00~24:00
Closed on Monday
Credit cards OK
Private parties welcome!
Happy hour: 16:00~17:00: 1,000 yen set-3 appetizers plate and 1 glass of house wine!
Smoking allowed BUT Non-smoking until 20:00 everyday!

RECOMMENDED RELATED WEBSITES

BULA KANA in Fiji
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, 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, 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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, 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: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Asparagus Asparagus Cuisine 美食静岡 French Gastronomy French Restaurants Gastronomes Gastronomy Gourmet Italian cuisine Italian Gastronomy Italian Restaurants Japan Japanese Cuisine Japanese Gastronomy Restaurants Shizuoka City Tourism World Cuisines

リゾット, 美食, Dessert, Desserts, 静岡市, 観光, 農業, Gastronomes, Gastronomy, Italian Cuisine, Italian Restaurants, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Italian Desserts: Royal Milk Tea Panacotta & Ciccolato Fondente at Soloio in Shizuoka City!

August 26, 2013 dragonlife Leave a comment

Service: Pro and very friendly
Equipment & Facilities: Great overall cleanliness and superb washroom
Prices: Reasonable
Strong points: Fresh local ingredients whenever possible. Both traditional and inventive Italian cuisine. Good wine list at moderate prices. Open late!

Yesterday was one of those very rare Sunday evening when we go out together to enjoy a repast on that particular day of the week.
Although this is the second time we visited Solio in less than 2 weeks this had been planned for some time.
Now, we had the occasion to enjoy two cute little desserts I have the pleasure to introduce here.
Note that good Italian restaurants in Japan come up with far more simple and sophisticated desserts than in Italy!

First: Royal Milk Tea Panacotta!

Adding seasonal fruit contributes so much to elegance, colors and taste!

This Royal Milk Tea is both rich and light as the Japanese do not add as much sugar as we Europeans.
The result is a light and sophisticated panacotta that leaves such a nice fianl not after a rich dinner!

Ciccolato Fondente, the Italian cousin of a Fondant au Chocolat!

Once again seasonal fruit add so much to balance and also health!

The cake itself is so cute and small enough not to worry you about the calories!

I surprised everyone when I asked for a knife, but is there a better way to make you discover the little treasure out of its trove?
Absolutely succulent! A sin!
Once again a big thank to Chef Takehiko Katoh/加藤武彦

SOLOIO
420-0858 Shizuoka City, Aoi Ku, Tenmacho, 9-7, Kita, 1
Tel./fax: 054-260-4637
Business hours: 16:00~24:00
Closed on Monday
Credit cards OK
Private parties welcome!
Happy hour: 16:00~17:00: 1,000 yen set-3 appetizers plate and 1 glass of house wine!
Smoking allowed BUT Non-smoking until 20:00 everyday!

RECOMMENDED RELATED WEBSITES

BULA KANA in Fiji
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, 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, 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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, 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: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食 Desserts 静岡 Gastronomes Gastronomy Gourmet Italian cuisine Italian Desserts Italian Gastronomy Italian Restaurants Japan Japanese Cuisine Japanese Gastronomy Restaurants Shizuoka City Tourism World Cuisines

美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Hamamatsu City, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Tourism

Shizuoka Sake Tasting: Hamamatsu-Tenjingura Brewery-Shusseijyo Homare Fuji Muroka Nama Genshu

August 26, 2013 dragonlife Leave a comment

August usually sees some extraordinary limited brews taken out some secret nook of breweries for the utter pleasure of sake lovers in pursuit of unusual nectars.
Hamamatsu-Tenjingura Brewery in Hamamatsu has just put one out with another long name!

incidentally “nakakumi/中汲み” means that only the middle part of the pressed sake was considered whereas 24BY means Year 2013.
This a very local sake as the rice is Homare Fuji, a shizuoka-grown variety and the yeast also a Shizuoka-developed yeast.

Muroka means it was unfiltered, Nama that is was unpasteurized and Genshu that no pure water was added to lower the alcohol contents.

Rice: Shizuoka-grown Homare Fuji
Rice milled down to 60%
Alcohol: 18~19 degrees
Yeast: Shizuoka Yeast
Bottled in August 2013

Clarity: Very clear
Color: Silvery golden
Aroma: Deep and fruity. Pears, apples, pineapple
Body: fluid, slightly sirupy
Taste: Very rich and fruity attack with puissant alcohol.
Extraordinarily assertive pears reminding La France variety grown in Japan!
Pears, pineapple, apples, oranges.
Lingers only for a while ending on a rich dry fruity note with the same fruits accompanied by dry almonds.
Complex as it almost wildly starts on a fruity sweetish note to rapidly escape on a very dry deep note revealing more fruits.

Overall: Little need to drink such a sake with food!
Makes for the perfect aperitif and even digestif.
Shows its qualities best when chilled.
Splendidly marries with cheese if you must absolutely enjoy it with food!

RECOMMENDED RELATED WEBSITES

BULA KANA in Fiji
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, 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, 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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, 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: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食酒酒造静岡 Gastronomes Gastronomy Gourmet Japan Japanese Cuisine Japanese Gastronomy Liqueur Sake Breweries Shizuoka City Shizuoka sake World Cuisines

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