Tag Archives: 静岡

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Sushi & Sashimi: The Basics 4/5: Sushi Presentations-Te-Maki Zushi/Cone Sushi (updated & amended)

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Te-Maki Zushi/手巻き寿司, Hand-rolled sushi or more appropriately said “Cone Sushi). like Te-mari sushi that I have already introduced, are the perfect way of making your own sushi at great informal sushi parties!

Now, if you decide to organize a Te-Maki Sushi Party, make sure that you have plenty of “neta”/fillings ready for your guests to easily choose from.
Bear in ind the priorities of your guests. Vegan and vegatarian sushi are very easy to provide for. If need be prepare different plates of ingredients.

Next you need nori/海苔/ dried sheets of seaweed. Cut to the size most appropriate to your te-maki. keep in mind the appetite of ypur guests. Some might want them small, others large. Do experiment!

Prepare enough sushi rice for all to fill their te-maki with.
I would suggets you make at least 3 large bowls of them:
One seasoned with sesame seeds like the Missus does all the time, one plain, and another one seasoned with an ingredient of your choice: finely chopped pickle, chopped cooked shiitake, and so on.

TECHNIQUES:

The above te-maki includes three ingredients: avocado, katsuo/bonito and fresh salmon sashimi.

Spread a triangle of sushi rice on the left half of the nori/dry seaweed.
The seaweed sheets ought to be cut in half along their length first.

Place the ingredients over the rice as shown in picture.

Start rolling from the left.

Keep turning until you have completed the cone!

FILLINGS SUGGESTIONS:

Hera is a group of four different te-maki as a combination suggestion with ingredients that should please both Japanese and non-Japanese.
Do experiment!

Kimchi, tuna flakes, mayonnaise and sesame seeds!

Crab meat and mayonnaise. You could add some green leaf vegetables, too!

Asparaguses (boiled), tuna flakes and mayonnaise. You could include some curry powder in the mayonnaise!

Salmon roe. Season the roe with a little soy sauce first! Some wasabi would be welcome, too!

SAMPLES:

Here are more samples to help your imagination:

Chili sauce shrimps and kawaire daikon sprouts.

Tuna, shiso and ikura/salmon roe.

Roast beef, omelette and vegetables!

Lettuce, surimi, omelette and cucumber.

Fried pork, shiso and kawaire daikon sprouts.

Nato and hijiki seaweed for vegans!

All vegetables again!

I’m going to Sushi Ko with the Missus tomorrow. I will ask mr. Oda tothink of something!LOL

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

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

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Fuji Takasago Brewery in Fujinomiya City, in spite of the strong earthquake in March is actively producing all kinds of sake (and shochu) brews!

They are also one of the 19 (out of 28) Shizuoka Breweries experimenting with Shizuoka-grown Homare Fuji Sake Rice (“sakamai”)!
This particular brew is a nama genshu junmai, meaning it is the very original product with no addition or alteration!

This time I had the perfect snack to enjoy the tasting!

Shizuoka-grown crispy small cucumbers with wasabizuke/wasabi stems and leaves pickled in sake white lees/sake kasu!

Fuji-Takasago Brewery-Homare Fuji Rice Junmai Nama Genshu

Rice: Homare Fuji (100%)
Rice milled down to 60%
Alcohol: 17~18 degrees
Bottled in March 2011

Clarity: Very Clear
Color: Faint golden hue
Aroma: Light and fruity. Complex. Pineapple
Body: fluid
Taste: Strong dry attack with marked junmai petillant and nama genshu punch combining for a marked first impression.
Complex. Pineapple with hints of caramel and apricots
For all its strength, disappears fairly quickly with dry pineapple spreading over the palate with notes of almonds and apricot.
Changes little with food.

Overall: Intereting strong sake designed for food.
The dryish overall taste combines well with izakaya food.
Noteworthy sake for strong sake officionados!

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

観光, Gastronomy, Japan, Japanese Gastronomy, Tourism, vegetables, Vegetarian cuisine

Vegetarian Cuisine: Shizuoka Agricultural Products at CAPU

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Service: Very friendly
Facilities: old but clean
Prices: reasonable
Strong points: Vegetarian and ethnic cuisine. Easy-going atmosphere for all ages and trends. Home-made umeshu and biscuits.
Non-smoking on Second Floor!

In Shizuoka City (and elsewhere in Japan) many young people come up with interesting small cafes/bars/restaurants reminiscent of the hippy (and happy) years that most people have either forgotten or never experienced (I’m becoming to feel like an old, but happy, geezer!).

One such place is CAPU. It is not easy to find as the facade does not really reveal the interior and the purpose of the cafe. Actually it advertizes itself for food and craft.
The first floor is a real bric a brac with only a few seats.
But if you want to eat or drink away from the smokers go to the second floor (don’t forget to take off your shoes!) where you can consume at any time of the day.

Alone or with friend(s) you can choose your own (small) seating and read while you eat or drink (a good place to bring your own book!).

Lunch can be very busy, and as this is slow food par exellence you might do well coming in the afternoon.

Slow food and slow life. Not only ladies, but a few gentlemen do patronize the place.

CAPU both serves vegatarian and omnivore food, most of it ethnic (from Thailand to Western Africa and Mexico).
This time, a friend and I concentrated on vegetarian food.
I chose the above, Vegetarian Thai Curry.

All vegetables are cooked with coconut milk. Vegans can surely ask for their own priorities there.

Rice is always mixed with almost half a dozen cereals, making for a very healthy offering!

Cooked and raw vegetables are all seasonal from Shizuoka.

My friend opted for the West African maffe with couscous. Couscous and chick peas are obviously improted but it still contains plenty of vegetables from Shizuoka!

These very tasty vegetables reminded me of soft Indian curry.

But the couscous is defeinitely African. Great mixed with the vegetables!

Plenty of greens and Vitamin C for a well-balanced meal!

The dessert comes with the set menu and I know a lot of ladies who will find enough space for it!

Food & Craft cafe CAPU/カフエカプ
3-6-13, Tokiwa-cho, aoi-ku, Shizuoka City, 静岡市葵ときわちょうー６－１３
Tel.: 054-252-5343
Business hours: 12:00~21:00 (Sat. & Sun. ~22:00)
Closed on Wednesdays.
Private parties possible.
HOMEPAGE

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

Gastronomy, Japanese Gastronomy, sushi, 寿司

Sushi & Sashimi: The Basics 4/3: Sushi Presentations-Donburi (Amended & Updated)

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donburi-09-02-13

Donburi made by the Missus:
-She marinated thin slices of raw tuna in ponzu, sake and what else. The leftover marinade was poured over the rice to season it before she placed the pieces of tuna on top.
-Smoked salmon with capers.
-A spoon of “tobikko/flying fish roe”
-A generous portion of locally-made (up the Abe River in Shizuoka City) “Wasabi zuke/chopped wasabi stems and flowers fermented in “sake kasu/sake white lees” (all from Shizuoka Prefecture!)

There is another form of sushi, partly similar to Chirashizushi called Donburi Sushi.
It is popular not only at sushi restaurants, especially in Hokkaido Island, but also in Japanese homes all over Japan!
The moment you know how to prepare sushi rice, it is great fun!
You can make donburi vegan, vegetarian, seafood or even meat.
It is entirely up to your imagination!

Here is another example by the Missus:

DONBURI-HOME

Plain steamed rice topped with slices of “akami”/ lean tuna part, avocado salad with mayonnaise and wasabi pickles (the latter provided a nice balance with a spicy touch), boiled sirasu/whitebait sprinkled with “hijiki” seaweed and “tobikko”/flying fish roe.
The tobikko added a nice colour finish touh. It is quite cheap down here in Shizuoka City.
I poured a little Shizuoka-made wasabi dressing on top. This dressing is a lot milder than pure grated wasabi with a little sweetness which combines well with the fish!

I go very often to Hokkaido and have collected quite a few samples of Donburi:

The following three were taken near Abashiri a short distance from Shiretoko, one of the Japanese World Nature Heritage in the far North:

DONBURI-HOKKAIDO-1
“Oyako” Donburi/”Mother and Child”. In this case it means Salmon and Salmon Roe!

DONBURI-HOKKAIDO-2
“Uni” Donburi, Sea Urchin Donburi. Absolutely extravagant!

DONBURI-HOKKAIDO-3
Uni to Ikura Donburi, even more extravagant!

The next four were savoured in Sapporo City, the capital of Hokkaido:

DONBURI-SAPPORO-1
From bottom, clockwise:

“Uni” (Sea Urchin), “Kani Tsume” (Crab legs), “Maguro” (Tuna), “Nanban Ebi” ( large prawn variety)

DONBURI-SAPPORO-2
From bottom, clockwise:

“Hotate” (Scallops), “Uni” (Sea urchin), “Ika” (Squid), “Kani Tsume” (Crab legs)

DONBURI-SAPPORO-3
From top middle clockwise:

“Ikura” (salmon roe), “Kazu no ko” (herring roe), “Kampachi” (Amberjack), “Tako” (octopus), “Sake” (raw salmon), “Hotate” (scallops), in the centre, “Uni” (sea urchin)

DONBURI-SAPPORO-4
From bottom, clockwise:

“Hotate” (Scallops), “Ikura” (Salmon roe), “Kazu no Ko” (Herring roe), “Kampachi” (Amberjack), “Uni” ( Sea Urchin), “Kani Tsume” (Crab leg), “Ebi” (Boiled prawn)

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

野菜, 農業, Gastronomy, Japanese Gastronomy, vegetables, Vegetarian cuisine

Sansai/Japanese Wild Mountain Plants (updated)

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“Sansai/Wild Mountain Plants” are around the corner so I thought it might be a good idea to draw people’s attention back to them for easier reference! They also include wild fruit that can be eaten both as vegetables and fruit with various preparations.
Some can be boiled, others fried, prepared as tempura, cooked in soup, prepared as pickles or jam, etc.

As it would become far too big (already massive, but inexhaustive) a posting if I wrote everything, please pick up one item at a time if you want more explanations and I will write an individual article for your pleasure!

Here we go:
(No particular order)

ainu-negi-alium-victorialis
AINU NEGI: ALIUM VICTORIALIS

akebi-chocolate-vine
AKEBI: CHOCOLATE VINE

amadokoro-polygonatum-odoratum
AMADOKORO: POLYGONATUM ODORATUM

azami-thistle
AZAMI: THISTLE

fukinoto-giant-butterbur
FUKINOTO: GIANT BUTTERBUR

hamaboufuu-glhnia-littoralis
HAMABOUFUU: GLEHNIA LITTORALIS

hangonsou-senecio-cannabifolius
HANGONSOU: SENECIO CANNABIFOLIUS

hasukappu-lonicera-caerulea
HASUKAPPU: LONICERA CAERULEA/HASCUP

hikagehego-flying-spider-monkey-tree-fern
HIKAGEHEGO: FLYING SPIDER MONKEY TREE FERN

irakusa-urtica-thunbergiana
IRAKUSA: URTICA THUNBERGIANA

itadori-japanese-knotweed
ITADORI: JAPANESE KNOTWEED

katakuri-dogtooth-violet
KATAKURI: DOGTOOTH VIOLET

kiboushi-plantain-lily-hosta-fortinei
KIBOUSHI: PLANTAIN LILY HOSTA FORTINEI ( a variety of Hosta Montana)

kogomi-ostrich-fern
KOGOMI: OSTRICH FERN (exists as green and red)

koshiabura-ascathopanax-sciadophylloides
KOSHIABURA : ASCATHOPANAX SCIADOPHYLLOIDES

kuko-chinese-wolfberry
KUKO: CHINESE WOLFBERRY

kusagi-harlequin-glory-bower-peanut-butter-shrub2
KUSAGI: HARLEQUIN GLORY BOWER PEANUT BUTTER SHRUB

matatabi-silver-vine
MATATABI: SILVER VINE

mitsuba-japanese-honeywort
MITSUBA: JAPANESE HONEYWORT

nirinsou-anemone-flaccida
NIRINSOU: ANEMONE FLACCIDA

nobiru-alium-macrostemon
NOBIRU: ALIUM MACROSTEMON

oyamabokuchi-synurus-pungens
OYAMABOKUCHI: SYNURUS PUNGENS

ryoubu-clrthra-barbinervis
RYOUBU: CLERTHRA BARBINERVIS

sarunashi-actinia-arguta
SARUNASHI: ACTINIA ARGUTA

seri-japanese-parsley
SERI: JAPANESE PARSLEY

suberiyu-common-purslane
SUBERIYU: COMMON PURSLANE

takenoko-bamboo-shoots
TAKENOKO: BAMBOO SHOOTS (SPROUTS)

tanpopo-dandelion
TANPOPO: DANDELION

tara-no-me-aralia-elata
TARA NO ME: ARALIA ELATA

tsukushi-horsetail
TSUKUSHI: HORSETAIL

tsuroganeninjin-adenophora-triphylla
TSUROGANENINJIN: ADENOPHORA TRIPHYLLA

udo-aralia-cordata
UDO: ARALIA CORDATA

yamaudo
YAMAUDO: same as UDO (above)

urui-hosta-montana
URUI: HOSTA MONTANA

warabi-pteridium-aquilinum
WARABI: PTERIDIUM AQUILINUM

yamabudo-crimson-glory-vine
YAMABUDO: CRIMSON GLORY VINE

yamawasabi-wild-horseradish
YAMAWASABI: WILD HORSERADISH

zenmai-osmunda-japonica
ZENMAI: OSMUNDA JAPONICA

—————————
Still have to find the English names for the following ones!

aiko
AIKO

akamizu
AKAMIZU

aomizu
AOMIZU

inudouna
INUDOUNA

shidoke
SHIDOKE

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

美食, 野菜, Japanese Gastronomy, Recipes, Shizuoka, Tourism, vegetables

Japanese Cuisine: Shizuoka Agricultural & Marine Products at UZU!

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Mixed salad of organic vegetables from Matsuki bio Farm

Service: excellent, easy-going and very friendly
Facilities: great washroom, great cleanliness overall
Prices: very reasonable, good value.
Strong points: Very fresh local ingredients, especially organic vegetables extensively used. Local sake. Home-made umeshu. Great shochu list.
Non-smoking on Sundays and National Holidays!

I just can’t stop re-visiting Uzu. I just have too many reasons for that: the food there is exclusively seasonal and so healthy.
For once I was lucky to have dinner there on a National Holiday, meaning that smoking was completely prohibited!

Uzu is off the beaten tracks away from the bustling centre of Shizuoka City, a small haven of Japanese tradition.

But it is safe to say that their sign is modern calligraphy art!

The day’s specials are always hand written on paper posted outside.

They are written by Chef Yoshimura’s wife. Bring a Japanese friend with you to help you understand the menu. It is worth it as all the farmers and breeders of the food served inside are clearly stated!

The snack coming with the first drink included Sakura Ebi/Cherry Shrimps tofu! A great way to serve the specialty from Yui!

We first had the haru Yasai Gorogoro salad, a salad made with all kinds of organic Spring vegetables grown at Matsuki Bio Farm in Fujinomiya City!

From another angle to show the beautiful raw mushrooms. The dressing was also vegetarian!

For once we didn’t have a sake from Shizuoka Prefecture but Hitakami/日高見 from Miyagi Prefecture. We had to pay cash for this sake as part of it woill go to help the victims of the recent earthquake in Miyagi Prefecture! What a great way to contribute!

For the sashimi we had a combination of the sea and the land!

Benimasu/salmon trout from Fujinomiya City!

Isaki/Chicken grunt from the Suruga Bay.
The freshly grated wasabi is from Umgashima, Shizuoka City!

Amagi Shamo Chicken bred in Shuzenji, Izu Peninsula: Amagi Shamo Chicken innards and leaf Ginger in Shichuan style/Amagi Shamo Naizou to Ha Shouga, shisen style.

For a closer look!
This dish has been inspire by a friend of Mr. Yoshimura’s. I will dine there soon!

A cute serving on a beautiful earthenware dish!

We did drink fresh water, with the difference that all the fresh water served at Uzu come from the well of Hatsukame Brwery in Okabe!

Amagi Shamo thighs grilled to perfect balance served with fresh wasabi sauce!

Now, I know a lot of people who would like to try this dessert:
Vanilla and brown sugar ice-cream topped with umeshu and its chopped ume! Ume is Japanese plum, and ume shu is made with ume, sake and shochu!

Don’t worry, there will be many other reports on this great Shizuoka Izakaya which is the epitome of our Prefecture’s gastronomy!

UZU
Shizuoka City, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00~23:00
Lunch on reservation only
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)

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

Japanese Gastronomy, Shizuoka, sushi, 寿司

Sushi & Sashimi: The Basics 4/2: Sushi Presentation-Rolls (updated & amended)

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SUSHI-ROLL-2-SIZES
Futo-Maki/Large sushi roll with normal size nori-maki for comparison

I stopped counting the number of complaints I received about the so-called sushi rolls they serve in other countries. “Gross”, “Impossible to finish”, “Nothing to do with sushi”, and so forth.
This is like any “ethnic” food served outside its country of origin: some unscrupulous restaurateurs/businessmen catch on the fad and immediately serve “authentic” cuisine to gullible/unknowing customers.
But soon or later, thanks to better and faster global communications, the same customers will realize their mistake and stop patronizing such establishments.
The problem is that very often they are left with no decent sushi restaurant to visit.
About time to learn to make these famous rolls and enjoy them at home or parties until that great real sushi restaurant comes to town!
Here are some examples of sushi rolls to help you with your own crations!

SUSHIKO-08-12-25-9
California Roll by Sushi Ko in Shizuoka City

-Sushi do not have all to be of the”California Roll” type.
Below are typical examples of “futo maki/large maki” with the seaweed/nori outside.

SUSHI-ROLL-HOME-TYPE-1
Home-type futo-maki/large sushi roll 1

SUSHI-ROLL-HOME-TYPE-2
Home-type futo-maki/large sushi roll 2

They can be larger of course, but there is limit to size.
Below are great examples of what can be achieved with large types:

SUSHIK-09-08-31-1
Futo maki roll: (Large) Rainbow Roll at Sushi Ko, Shizuoka City

SUSHIKO-09-25-2
Pirikara Hotate Futo maki/large spicy scallops roll at Sushi Ko, Shizuoka City

SUSHI-ROLL-TONKATSU
Tonkatsu sushi roll

Nori-maki style rolls are probably the easiest to make, serve and eat.
And there are so many possibilities as you can devise them with a single ingredient!

SUSHIK-09-08-31-19
Negi-toro nori maki sushi roll at Sushi Ko, Shizuoka City

vegan-sushi3
Kanpyo maki/dried gourd shavings roll

Making “decoration rolls” for the family can be great fun!
Look below for some examples:

SUSHI-ROLL-DECORATION

SUSHI-ROLL-DECORATION-2

Another type of roll very popular in Japanese restaurants and homes is te-maki/手巻き, literally hand-roll.
They have the advantage that you can choose your own ingredients at will!

TE-MAKI-ZUSHI-HOMESTYLE
Home-style te-maki plate!

TE-MAKI-2
Te-maki set served at a sushi restaurant.
Can you recognize the ingredients?

TE-MAKI-3
How about this one, also served in a sushi restaurant! Looks very healthy!

TE-MAKI-1
Japanese home-style te-maki made with cheese, shiso and canned tuna!

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

Bento, Gastronomy, Japanese Gastronomy, Shizuoka, 弁当

Shizuoka Ekiben/Railway Station Bento: Fuji No Mikaku

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Ekiben/Railway Bento Boxes are many, even in Shizuoka City (don’t worry I will soon investigate other cities!) and this stimulates a healthy competition not only in ingredients and taste but also in design!

So this particular ekiben called “Fuji no Mikaku/不二の味覚/The only taste of its kind” came as a triangular box!

The wrap made for some beautiful design!

A small “tongue” helps you open the box. The latter is very light and easily disposable.

Tokaiken Co. went as far as providing a menu card inside! Makes for a cute souvenir!

As usual a translucent sheet of hard paper protected the food!

Alright, what do we have here?

Chahan Sakuraebi Chirashi/Rice steamed in tea and decorated with fried Cherry Shrimps.

From bottom up, left top right:
Jelly for dessert
Nibutaniku/simmered pork with bits of yuzu/lime
A small bottle of wasabi miso sauce
Jyako Iri Tamagoyaki/japanese omelette with sardine whiting
Shiitake mushroom, sweet konbu/seaweed, carrot, peas in the pod, kabocha and bamboo shoot.

For a better view of the tamagoyaki!

And for a better view of the tamagoyaki’s companions!

The miso sauce was delicious!

Top corner from bottom up:
Tofu Hamburuger (no meat, all vegestables with some seaweed)
Renkon Hasami Age/Deep-fried lotus root sandwich
Kuro Hanpen no Tenpura/sardine fish paste (a Shizuoka specialty) fried as tempura

For a better view of the last two with their fresh lettuce!

Very healthy and perfect balance!

To be continued!

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

Gastronomy, Japanese Gastronomy, sushi

Sushi & Sashimi: The Basics 4/1: Sushi Presentations (updated & amended)

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SUSHIK-09-08-31-7
Sushi Millefeuille at Sushi Ko, Shizuoka City

Sushi does come ito many guises and shapes (and colours).
Too many people think it is only all nigiri and rolls.
Any chef worthy of his/her name will prove you otherwise!

Alright, then. What do they have to offer?

SUSHIK-09-08-31-9
Magurozuke/Marinated tuna (Akami/lean part) Nigiri at Sushi Ko, Shizuoka City

NIGIRI/NIGIRIZUSHI:

Nigiri/握り literally means “grip/grasp/press” in Japanese.
The shari/シャリ is made by scooping the right amount of sushi rice in one hand (usually the left hand) and making a “ball” of it. Actually it is more oblong than round. Size varies with the chef and restaurant, but an experienced chef is capable to reproducing such a ball to the same exact amount of grains. They say it takes seven years to become a master at making shari!
The next step, but not always, is to smear a little wasabi on top of the rice ball and then top it with an ingredient of your choice. Finally the chef will press it around the top of the shari before depositing it on a plate (or on a bamboo leaf) or on small wooden plate in front of the customer.
In some cases the wasabi will be placed in the from of a small ball on top of the neta/ネタ (topping) as on anago/アナゴ (conger eel).
All kinds of neta/toppings can be wrapped around the top.

SUSHIK-09-08-31-10

Sakura Nigiri/Horsemeat Nigiri at Sushi Ko in Shizuoka City

More ingredients will be added as seasoning on top of the topping such as grated ginger and chopped leeks (see above),

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Pickled Japanese plum/umeboshi/梅干 as above (on op of boiled mitsuba/trefoil at Sushi Ko in Shizuoka City)

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Grated lime zest as above (on top of pickled/marinated daikon at Sushi Ko in Shizuoka City),

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Grated daikon and chili pepper as above (on top of aburi sanma/lightly grilled mackerel pike)

ANAGO-SUSHI

Or tare/sauce as above(on top of anago/アナゴ)

TAMAGO-NIGIRI

A strip of dried seaweed/nori/海苔 can be used to secure the neta as with tamagoyaki/卵焼き above.

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The same strip of nori can circled around a really round shari as above (thinly cut ika/烏賊/squid arranged into a tsuru/鶴/crane shape)

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Boiled trefoil/Mitsuba and fresh cucmber/Kyuuri Gunkan at Sushi Ko in Shizuoka City

GUNKAN/GUNKAN SUSHI:

When a wider strip of nori is wrapped around a shari to prevent the topping to fall over, it is called a gunkan/軍艦/mothership.

UMIBUDOGUNKAN
Umibudo/Sea Grapes Gunkan

It is also useful to emphasize the neta as above,

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or it can be designed as purposefully overflowing as above (ikura/salmon roe gunkan)!

ST-VALENTINE-SUSHI

What about this tiny St-Valentine Gunkan?

For more gunkan fun go HERE!

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Chirashizushi served in Sushi Ko, Shizuoka City

CHIRASHIZUSHI:

Chirashizusi/散らし寿司 means “decoration Sushi”.
It is very popular in homes where large quantities can prepared for the family and still designed as to please the eye.

MILLEFEUILLE-EX

Millefeuille sushi served in Sushi Ko, Shizuoka City

Millefeuille is anaother typ of chirashizushi! Very easy to make and so impressive! (use a baking circle!)

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

藤枝市, 農業, Fujieda City, Gastronomy, Japanese Gastronomy, sake, Sake Brewery, 杉井酒造

Shizuoka Sake Tasting: Sugii Brewery-Yaoyorazu Yamahai Junmai/Homarefuji Rice

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There are now 19 out of 28 breweries in Shizuoka Prefecture producing brews made with locally-grown sakamai/sake rice.
Sugii Brewery in Fujieda City has been experimenting with Shizuoka-grown Homarefuji/誉富士 rice right from the very beginning.
Now, they have come up for the last couple of years with a traditional brew that a lot of other breweries avoid because of its difficulty: Yamahai/山廃!

It does have a peculiar name: Yaorazu/八百萬 that even Japanese have a hard time to read! It is an allusion to a Shinto Shrine whose history dates back to the 8th Century!

Sugii Brewery: Yaoyorazu Yamahai Junmai Homarefuji Rice/杉井酒造ー八百萬山廃純米誉富士

Rice: Homare Fuji (Shizuoka-grown)
Rice milled down to 70%
Dryness: +6
Acidity: 2.3 (vry high for Shizuoka!)
Alcohol: 15~16 degrees
Bottled in Novemwber 2010

Clarity: Very clear
Color: faint yellow hue (normal for Yamahai)
Aroma: Light, sweetish. Custard, banana, macadamia nuts
Body: Fluid
Taste: Very dry attack.
Complex: dry oranges, almonds.
Turns a little sweetish later to make a quick dry comeback.
Disappears quickly for a yamahai.
Alcohol pepping up later.
Changes little with food.

Overall: More distinguished than expected for a yamahai.
A sake designed for food? Very probably as I found it in many izakayas in Fujieda City.
Strong and solid sake.
Perfect for food, especially that in izakaya.
Can be enjoyed slowly at home with a snack!

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

Gastronomy, Japanese Gastronomy, Recipes, sushi

Sushi & Sashimi: The Basics 4/4: Sushi Presentations-Te-Mari Zushi (updated and amended)

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Te-Mari Sushi made by the Missus for my bento!

A comment by my new friend Sissy at With a Glass convinced me it was time to re-publish explanations of the techniques behind a very enjoyable form of sushi, namely Te-Mari Sushi/手まり寿司!

Te-Mari Sushi was apparently made poular in Kyoto first where gastronomy is more “feminine” than in any other part of Japan. It is very easy to make, present and carry around.
It is more welcome when you realize people in Kyoto have more socializing to do than anywhere else, including eating and drinking. Making portions smaller and more artistic are a necessity there!
Actually Te-Mari Sushi can be made in any size and may include any ingredients, be it for omnivores, adults, ladies, children, vegetarian or vegans!

TECHNIQUE:

The technique is simple enough: having prepared the sushi rice, take a piece of cellophane paper and first put the tane/topping outer surface down, then place some rice over it. Close the cellphane paper by twisting it and press the sushi into a ball (“mari”) in your hand (“te”)! Unwrap it, place it on a plate, tray or in a box and add some more topping if neceassary!

Look at the demonstration pics below for better understanding!
In that case the rice ball is made first inside a piece of cellophane and wrapped again with the toppings!

Tai/Seabream

Ebi/boiled shrimp

Smoked Salmon

Pickled fish

SUGGESTIONS & SAMPLES:

Below are suggestions and samples for Te-Mari Sushi.
Frankly speaking, varaiations are endless. Have good fun!

For a tea party?

For a Lady’s bento?

For a Gentleman’s bento?

For a special occasion?

For a European/American style party?

For Ladies only?

Sweet te-mari for Children!

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

Bento, Gastronomy, Japanese Gastronomy, Shizuoka, 弁当

Today’s Lunch Box/Bento (’11/29): Sakura Anago Sushi Bento!

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The Missus was very busy this morning as she had to prepare not one but three bentos!
She did have to come up with practical ideas, hence a sushi stylle!

After having steamed the rice and prepared it as sushi rice she made three types of “te-mari/手まり sushi, that is sushi in the shape of small balls ( you shape them insde cellophane paper:
1-Sakura Te-mari: the rice was mixed with real pickled cherry blossoms.
2-Anago te-mari. She mixed the rice with home-pickled sansho/Japanese pepper seeds and topped them with broiled anago/conger eel.
3-Pickles and cheese te-mari. She mixed the rice with finely chopped Japanese cucumber pickles before introducing small pieces of processed cheese inside.

As for the side dish she prepared tamagoyaki/Japanese omelette with chopped shiso/perilla inside. She placed them in the box with shizuoka-grown cress and Ameera Rubbins pearl tomatoes and quite a few broad beans.
For dessert she added sweet stewed beans.

Solid and tasty!

RECOMMENDED RELATED WEBSITES

Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

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

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野菜, 野菜亭, Gastronomy, Japan, Japanese Gastronomy, Recipes, Seaweed, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, Vegan, vegetables, Vegetarian cuisine

Vegan’s Paradise in Shizuoka: Yasaitei!

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Service: Very friendly and attentive
Facilities: Very clean overall. Superb toilets.
Prices: Appropriate
Strong points: Great choice of local & Japanese vegetables. Kansai-style oden. All traditional ladies staff in tradtional izakaya. Good wines, shochu and sake List.

Spring is a boon for an izakaya like Yasaitei which specializes in vegetable cuisine (although you can get anything from fish to meat). Although I’m not, it is always great fun to ask for vegan or vegetarian dishes to Ms. Aki Suzuki/鈴木朋, chef at Yasaitei.

As vegetables are only seasonal, it is a good idea to sit at the counter and have a good look at them:

I will let you guess them out (mind you, it is not too difficult!)!

Enormous, aren’t they?

Local, fresh and big!

While I was teasing Aki San I was brought my snack with my first drink.

This seaweed is called “mekabu/和布蕪”. It is found in the shape of balls in the nearby sea and has to be chopped first before serving it with some ponzu and sesame seeds. It is said to be extremely healthy, full of nutrients and especially beneficial to humans! After all, seaweed is the vegetable of the ocean!

As for my drink I chose a rice shochu, brewed by Hana no Mai Brewery in Hamamatsu City, called Acho no Tsubome.
Incidentally, this shochu is vegan! And the art so cute!

I was not here for a full dinner but for a quick snack before going back to work.
So Aki san fried shiitake mushrooms, tomatoes and plenty of Spring cabbage in peperocino style and served them decorated with local fresh cress.

For such cuisine Aki San will use only absolutely top-class Italian virgin olive oil and a minimum of seasoning, mainly salt, pepper and chili so as to preserve the true taste of the vegetables.
Let me show you some closer shots for a better look!

From the top.

From the top, a little bit closer.

A side view.

And another.

Although she cooks all kinds of dishes, including omnivore, Aki San will be glad to oblige and devise strictly vegan or vegetarian dishes for you and even a full meal if requested at least a day in advance!

YASAITEI/野菜亭
Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business hours: 17:30~22:00
Closed on Sundays
Reservations highly recommended
Seating: 6 at counter + 12 at tables
Set Courses: 3,000, 4,000, 5,000 yen
HOMEPAGE (Japanese)

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

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

Bento, Gastronomy, Japanese Gastronomy, 弁当

Today’s Lunch Box/Bento (’11/28): Wasabi Zuke Bento!

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Wasabi Zuke/山葵漬 is wasabi fermented and pickled with the white lees of Japanese sake. This is a prime product of Shizuoka Prefecture which outputs 80% of all wasabi in Japan!

The Missus being very this week didn’t have much time for shopping yesterday and made ends meet with waht was available in the pantry!

After steaming the rice she mixed it with home-pickled wasabi stems and chopped seaweed/konbu (she pickled them together).
She added wasabi zuke (very high qulaity even in Shizuoka Prefecture made by Tamaruya Co.) for extra seasoning and zip.

As I like yakitori hot, cold or canned, she opened a small tin of it and spread it over the rice. Simple and effective!LOL

The side dish looked like a flag!

The Missus included her favorite trick, half an avocado fille with the half of a boiled egg. She coated the inside of the avocado with tartatre mayonnaise for seasoning. The cut tomatoes on a thick bed of Shiuzoka-grown cress is Shizuoka-graown Ameera tomatoes (very sweet!)

She added some cheese for the necessary balance. As for dessert, home-made apple compote and (imported) blueberries.

Today promises rain. I wonder what the Missus will come up with?

RECOMMENDED RELATED WEBSITES

Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

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

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野菜, Gastronomy, Italian Cuisine, Italian Restaurants, Recipes, Shizuoka, Shizuoka agricultural products, Tourism, vegetables

Italian Cuisine: Shizuoka Agricultural products as Appetizers: Aquavite!

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First appetizer from the side.

Service: Excellent and very friendly
Facilities: great and very large washroom, great cleanliness overall
Prices: reasonable to expensive. Top-class Italian wines. Private room for~8 people.
no-smoking-logo1 Non-smoking at counter!

You don’t need to go for the whole course to sample Shizuoka agricultural products at your favorite restaurant.
If it is a good enough restaurant, especially in Japan and Shizuoka, a great chef will be more than happy to serve you a few appetizers of his own with the drinks you have pordered. True to say, you do need to build a special relation with the chef, but that is one reason why you visit the restaurant, isn’t it?

First appetizer from the top.

Last night I did visit Aquavite in Shizuoka City where I asked the chef, Masaru Aoki/青木勝 to concoct a few tidbits as I was having a late break from work.
I did have quite a few but I will introuce the best two of the evening!

The first appetizer “from the back”.

The first appetizer consisted of a scallop lightly fried in olive oil to keep it half raw inside. It was topped with a piece of fried lotus root/renkon from Asabata, shizuoka City and decorated with shavings of home-made karasumi/カラスミ/botarga in Italian or boutargue in French, a Shizuoka specialty of the dried mullet roe.
The salad spinach came from Nagomi Organic Farm in Fujinomiya City.

The second appetizer.

The second offering of the evening was not all from Shizuoka Prefecture but it was certainly worth a second and third look!

The Little Summer Tomatoes came from the Shizen No Chikara Farm in Shizuoka City and were fried in olive oil just long enough to extract their sweetness.

The fresh shiitake mushrooms had been sent by a friend of Masaru’s from Nagano Prefecture.

The topping/decoration was created with finely chopped Italian raw ham fried to a crisp!
The whole needed little seasoning, what with the sweetness of the tomatoes and the saltiness of the ham, finely balanced with the juicy shiitake mushrooms!

This promises to be the beginning of a neverending story!

AQUAVITE
Address: 420-0034 Shizuoka Shi, Tokiwa-cho, 1-2-7, Tomii Bldg. 3F
Tel. & fax: 054-2740777
Opening hours: 11:30~14:00 18:00~22:00
Closed on Sundays
Homepage (Japanese)
Credit Cards OK

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

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