Tag Archives: Agriculture

Shizuoka Sake Tasting: Kansawagawa Brewery: Shosetsu Junmai Shiboritate Nama

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Winter is a great time to taste all those shiboritate/just pressed sake as they will also give you a good idea of what to expect from a brewery every year!

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People usualy tend to have difficulties rememembering the difficult name of kansawagawa Brewery in Yui, Shimizu Ku, Shizuoka City, but their brand name, Shosetsu, is famous all over Japan!

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Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled in December 2013

Clarity: very clear
Color: Very faint golden hue
Aroma: Assertive, fry and fruity
Taste: Well-rounded attack. Dry and fruity. Complex.
Apples, pears, apricots, macadamia nuts.
Discreet junmai petillant.
Disappears fairly quickly with late hints of macadamia nuts, almonds and oranges. Coffee beans appear later.
Comparatively elegant and easy to drink for a nama/unpasteurized sake.
Takes on a drier turn and more junmai petillant with food.
Elegantly marries with food.
Insistently calls for the next cup!

Overall: A very fine sake, subtler than expected for a nama.
Chilled, makes for a superb aperitif.
Beautifully drinks with any food, although thoroughly enjoyable on its own!
A sure value!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, 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:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, 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!
ABRACADABREW, Magical Craftbeer from Japan
-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

Shizuoka Sake Tasting: Hatsukame Brewery-Goku Ginjo Hyogetsu

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Hyogetsu is brand by Hatsukame Brwery in Okabe, Fujieda City, which have been known practically all over the world from the day its bottle recived the Best Bottle Design Award!

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Even the case is a beauty!

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Great stopper!

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Rice: Yamada Nishiki (Hyogo Preefcture9
Rice milled down to 50%
Alcohol: 15~16 degrees
Dryness: + 3.0
Acidity: 1.35
Yeast: 1801 KA-1
Bottled in September 2012

Clarity: Very clear
Color: Faint golden hue
Aroma: Elegant. Pears, nashi
Body: Fluid
Taste: Well-rounded attack backed by a discreet junmai petillant
Dry and fruity. Pears, bananas.
Lingers for a while with dry dark choclate, almonds.
very complex, almost mysterious.
Very satisfying and so easy to drink.
Changes little with food but for a drier turn with the appearance of very dry oranges.
Beautifully marries with food, especially light fare.
Tends to show new facets with next sip, with or away from food.

Overall: Best enjoyed slightly chilled and on its own although it combines so well with food.
Thoroughly enjoyable any time of the day and night, by yourself or with great company!
A superb present for a very important one!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, 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:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, 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!
ABRACADABREW, Magical Craftbeer from Japan
-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

Shizuoka Sake Tasting: Fuji Takasago Brewery-Junmai Ginjo

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For all simple name, “Junmai Ginjo, this premium sake just released by Fuji Takasago Brewery in Fujinomiya City is a limited brand!

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It was the last bottle in Matsuzakaya Department Store and the Brewer who happened to be there had to ask the staff to fetch it inside the store room!

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Rice: Yamada Nishiki 100%
Rice milled down to 50%
Dryness: + 3
Alcohol: 15~16 degrees
Bottled in July 2013

Clarity: Very clear
Color: Faint golden hue
Aroma: Fruity and dry. Discreet and elegant. Apricots
Body: Fluid
Taste: Well-rounded soft attack with puissant junmai petillanmt.
Fruity. Starts on a sweetish note to end up on a very dry turn. Apricots, almonds.
Elegant, easy to drink.
Disappears quickly with hints of dark chocolate, vanilla and coffee beans.
Turns somewhat sweeter with food but chnages little.

Overall: A superb sake to be enjoyed on its own at room temperature.
Could be used as an extravagant aperitif.
Marries well with food though.
A rare and sure value!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, 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:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, 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!
ABRACADABREW, Magical Craftbeer from Japan
-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

Shizuoka sake Tasting: Makino Brewery-Shimizu Minato Jirochou Junmai Ginjo

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Although Makino Brewery is located in Fujinomiya City at the foot of Mount Fuji, Shimizu Minato Jirochou has been one of their brand names for quite a long time!

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Shimizu Minato/清水港 means “Shimizu Harbor”, a still importnat harbor nowadays, but a very important one in Edo and Meiji Times. Actually the samurai fighting against Emperor Meiji initiated their retreat from Shimizu Harbor before being finally vanquished, at least officially, in Hakodate!

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Shimizu Jirochou/清水 次郎長 whose real name was Yamamoto Chyougorou/山本 長五郎 (February 14th, 1820~June 12th 1893 became a local hero during the struggle between the samurai clans and Emperor Meiji when he helped the harbor of Shimizu flourish and his nickname Jirochou eventually became the name of the District in Shimizu City (now Shimizu Ku, part of Shizuoka City) where he was born. One of his exploits was to clean the bay of corpses after a ship crew were assassinated during the civil war and bury them in nearby island. He went as far as running an English language school in Shimizu.

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But there was a very dark side to him, leading to his fleeing from the authorities and even being imprisoned for 7 years for murder. But legends tend to grow bigger than individuals… many histprians consider him a hoodlum in spite of the many hagiographies and the small museum to his name in Shimizu Ku!

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Rice: Hyakumangoku + Koshi Ibuki
Rice milled down to 60%
Alcohol: 15 degrees
Dryness: + 4
Acidity: 1.2
Bottled in December 2013

Clarity: very clear
Color: Very faint golden hue
Aroma: Assertive. Dry. Fruity. banana, almonds
Body: Fluid
Taste: Strong attack with puissant junmai petillant.
Pleasant alcohol.
Very dry and fruity: apples, custard, almonds, oranges.
Disappears quickly on an even drier note.
Takes on a milder turn with food, but quickly switches back to its initial dryness.
Almonds and coffee beans tend to appear a lot later on the palate.
Turns only a little milder as nurukan/lukewarm but shows different facets: chestnuts, custard, nuts, oranges.
Dark chocolate making a late appearance.

Overall: An “old fashioned sake” away from the norms set by modern Shizuoka sake trends.
Solid and dry, obviously conceived for food in spite of its elevated status. Millage is low by Shizuoka standards.
Best appreciated with heavy food such as izakaya fare.

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, 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:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, 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!
ABRACADABREW, Magical Craftbeer from Japan
-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

Shizuoka Sake Tasting: Fuji Takasago Brewery-Takasago Shiboritate Otafuku Honjozo Nama Genshu Muroka

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Can you distinguish the “face” on the label? LOL

“Otafuku/お多福” is the name of a mask representing the visage of a woman with a small nose and large, round and smooth cheeks! The same woman is supposed to represent good fortune!

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next year will the Year of the Horse!

Fuji Takasago Brewery in Fujinomiya City produces this “Otafuku” sake to be drunk during the new year festivities.

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This particular brand is a “shiboritate/just pressed”, “nama/unpasteurised”, “genshu/no water added” and “muroka/unfiltered”!

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Rice milled down to 60%
Alcohol: 18 degrees
Dryness: + 5
Bottled in DEcember 2013

Clarity: Very Clear
Color: Very faint golden hue
Aroma: Assertive, fruity, flowery, plums, cherries
Body: Fluid
Taste: Very strong attack backed up with puissant alcohol.
Complex. Fruity. Cherries, plums, nuts
Disappears quickly on a very dry note with dry almonds and macadamia nuts.
Changes very little with food. Enhances heavy food such as izakaya fare.

Overall: A straightforward strong sake for very dry sake lovers at parties and heavy celebrations!
To be drunk moderately unless you don’t care!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, 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:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, 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!
ABRACADABREW, Magical Craftbeer from Japan
-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

Shizuoka Sake Tasting: Oomuraya Brewery-Rendai Goshi Shimada Juku Honjozo

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In 1601, Tokugawa Ieyasu organized the postal, transport and travelling system along the 496 kilometer long Tokaido Road from the Nihonーbashi Bridge in Edo to the Sanjyo-Ôhashi Bridge in Kyoto, building fifty three Inn Towns called “Shukuba Machi” between the two end destinations,
Nihon-bashi bridge in Edo and the Sanjô-Ôhashi in Kyoto.

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Ieyasu knew very well that there would be no ever-lasting regime. The Soga clan had perished in four generations. The powerful Fujiwara clan had lost its power when the Samurai class gained their power. The Heikes had perished in a few generations. Ieyasu was afraid that the powerful warlords in the West of Japan would rise in revolt and advance westwards to overthrow
the shogunate.

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For the reasons of military defense, Ieyasu ordered that no bridge should be built across the Ôi-gawa river, the Abe-gawa river, and other long rivers. The ferry boat services across the Ôi-gawa River were also prohibited. The current of the Ôi-gawa River became very rapid after much rainfall and it was dangerous to cross the river. This gave birth to the professional fording coolies. They were called “Kawagoshi Ninsoku”. In 1696, the shogunate built the Office of Fordingin Shimada Inn Town (Station town) at the river side of the Ôi-gawa River and put the forders’ services under supervision.

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There were six classes of the services for crossing the river. Fording on the shoulders of one carrier was the cheapest. It required only one wooden “river tablet” for one coolie which could bought at the Office of Fording “Kawa Kaisyo”. For the Carrying Boardscalled “Rendai”, a Rendai tablet for its rental fee had to be bought.

The fares of the services varied according to the class of the carrying boards “Rendai” and the number of the fording coolies. The warlord’s palanqueen was put on an extravagant Rendai and was carried by a dozen of the carriers and a few assistants.

The fares depended also on the depth of the day of the water in the river. Each day, the official tariffs on the services were decided. No carrier could ask for an exhorbitant price for their services. When the depth of the water reached 136 centimeters, fording was prohibited.
Sometimes, travelers had to wait more than twenty days at the Inn Town until the depth of the water would decrease. No traveler was permitted to ford the river by his/her own means whatever the conditions of the river.

At the end of the Edo period, there were 650 carriers at the Shimada Inn Town. The government of the shogunate collapsed in 1868 and the fording system ended in 1871 when the ferry boat services started. The carriers became jobless. The band of samurais who accompanied the last shogun Yoshinobu to the province of Suruga also lost their jobs. They began to cultivate the virgin fields and forests on the Makinohara Plateau at the west side of the river. They turned them into the beautiful green tea fields wecan admire nowadays.

Shimada holds the Festival of Wading the Ôi-gawa River in July or August to recall the hard days of traveling when they were forced to stay more than twenty days at the river side town of Shimada.

I know a friend who will want this label after such explanations!

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Rice: gohyakumangoku & Aji no Kaori
Rice milled down to 60%
Dryness: + 8
Acidity: 1.5
Bottled in October 2013

Clarity: Very clear
Color: Faint golden hue
Aroma: Assertive. Fruity. dry. Bananas, dark chocolate
Body: Fluid, slightly sirupy
Taste: Well-rounded attack backed up with pleasant alcohol.
Complex, dry and fruity. Bananas
Disappears quickly on a drier note with hints of oranges, persimmons, dry almonds and dark chocolate.
Varies little with food but for a mellower tone with hints of citruses.
As nurukan/lukewarm takes on a definitely mellower note. Extremely pleasant while keeping its characteristics and adding a few more facets. Stays complex even as a nurukan with strong hints of custard, soft almonds and dark chocolate.

Overall: A solid and reliable sake!
For once I would unusually recommended it as nurukan for maximum enjoyment!
Although obviously conceived to accompany food, especially izakaya fare, it is thoroughly enjoyable on its own, especially as a night cap!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, 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:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, 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!
ABRACADABREW, Magical Craftbeer from Japan
-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

Shizuoka Sake Tasting: Sugii Brewery-Junmai Hatsu Shibori Kimoto Shikomi

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Sugii Brewery in Fujieda City is known as the most experiencing sake brewery in Shizuoka Prefecture and one has to be quick to grab all their limited brews!
Their names also make for good reading:
“Hatsu Shibori” means “First Press”. “Kimoto Shikomi・生酛仕込み” is a bit more difficult to translate as it is an old method that many breweries avoid because it is hard work and very risky as it uses natural/wild yeasts.

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Rice milled down to 70%
Alcohol: 14~15 degrees
Bottled in December 2013

Clarity: Very clear
Color: Very faint golden hue
Aroma: Assertive, dry, fruity. Apples, oranges
Body: Fluid
Taste: Very dry attack.
Very light and fruity. Complex, “difficult to catch”.
Apples, dry melon.
Junmai petillant appears on the palate only after swallowing, therefore tends to linger on for a while with lots of dry apples.
As nurukan/lukewarm, reveals totally diffrent facets with a milder attack with hints of dark chocolate and almonds.
marries beautifully with any food, especially heavy izakaya fare.

Overall: For the unusual and dry sake lovers!
Definitely not your standard sake in Shizuoka Prefecture or elsewhere for that matter!
A sake obviously conceived to accompany and emphasize food.
Definitely worth a careful tasting away from the norm!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, 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:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, 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!
ABRACADABREW, Magical Craftbeer from Japan
-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