Tag Archives: Agriculture

レシピ, 美食, 農業, Gastronomes, Gastronomy, Meat, Recipes, Tourism

10 “Leg” Foods of the World!

October 8, 2013 dragonlife Leave a comment

What are these?
They were served in my hometown, Chalon Sur Saone, Bourgogne, France!
See below last picture!

I had been wondering for quite a while what people all over the world did with the legs of the many animals they eat and decided to do a little research to find at least 10 of them. There are more of course, but let’s say these are my favorites!

1) Chicken Legs in Tikka fashion.
INDIA!

2) Snow Crab Legs just before being cooked in Shabu-Shabu Style.
JAPAN!

3) Leg of Duck Roasted with Wine Sauce.
CANADA!

4) Leg of lamb Roasted
USA!

5) Leg of Pheasant Roasted
UK!

6) Leg of Pork Roasted.
CUBA!

7) Leg of Quail Roasted in Spices.
SPAIN!

8) Legs of Turkey Roasted.
GERMANY!

9) Leg of Venison in Moscovite Sauce with Pumpkin Varenyky.
RUSSIA!

10) Frog Legs Sauteed.
FRANCE!

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:

-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

レシピ, 美食, 野菜, 観光, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

My 10 Best Vegetables Dishes in Japan

October 7, 2013 dragonlife 1 Comment

To give a little help (actually he helps me!) Russell Deasley, the mastermind of a superior Homepage/Blog with the name of THE TOP 10…of Anything and Everything! I have been thinking what could be the different “10”, be they the best, worst or whatever, I could come up with. And the ideas are coming fast and thick!
I’m not a vegetarian or vegan but I love vegetables and I’m always keen to check what the chef at any restaurant I visit (and I visit quite a few because this is one of my occupations!) can achieve with vegetables only!
Here are what I would consider the best 10 vegetables dishes I ever had (so far!) in Japan. Mind you, they were all enjoyed inside Shizuoka City, a bias helped by the simply mind-blowing number of varieties grown in Shizuoka Prefecture!

1) Wok-fried at Annam Restaurant, Vietnamese Cuisine!

2) Fried and steamed vegetables appetizer at Aquavite, Italian Cuisine!

3) vegetables Terrine at Caravin, French Cuisine!

4) Steamed vegetables at Cham, Chinese Cuisine!

5) Japanese pickles at Kawakatsu, Japanese cuisine (this is an exception as it is located in Fujieda City!)!

6) Steamed and stir-fried vegetables appetizer at Pissenlit, French Cuisine!

7) Steamed and sauteed-baked vegatables appetizer at Tetsuya Sugimoto, French Cuisine!

8) “Goro goro” stir-fried vegetables at Uzu, Japanese Izakaya Cuisine!

9) Vegetables Sashimi Plate at Yasai tei, Japanese Izakaya Cuisine!

10) “Eggplant Vegetables Steak” at Tetsuya Sugimoto, French Cuisine!

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, 酒, 野菜, 観光, 魚, 魚海の幸, 農業, Food, Gastronomes, Gastronomy, Izakaya, Japan, Japanese Gastronomy, Mishima City, Recipes, Restaurants, seafood, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Japanese Izakaya: Hinayaoshi in Mishima City!

October 5, 2013 dragonlife 1 Comment

IZAKAYA RANKING: +3
Service: +3 Very friendly and attentive
Facilities: +3 Overall very clean. Beautiful washroom
Prices:+1=+2 Reasonable
Strong points: Sake, Shochu, Umeshu, local seafood, yakitori

See “Izakaya Ranking” system at bottom of article!

Chef Nobeteru Oota/太田のべてるさん opened Inayoshi 12 years ago in Mishima City and moved it to its present location 6 ears ago 7 minutes walk from Mishima JR Station south exit.

Even after 6 years of constant cooking and serving the place is spotless clean!
When you realize he has only his wife and sometimes his mother-in-law to help, Nobeteru must be extremely busy morning to night ordering, buying and taking back home the day’s fish, vegetables and what else!

With an incredible ist of 50 sake including about 25 from Shizuoka Prefecture, an unending list of shochu (even some featuring Shizuoka!), awamori and umeshu, this must be the place to go drinking in the east of the Prefecture,
You will soon understand how the place is so deservedly popular as it is full by 6:30 pm! Make sure to reserve beforehand!

The sashimi is simply first-class and would be impossible to pay in Tokyo as the fish comes directly from the major fishing harbors of Numazu City, Shimoda City in Izu Peninsula! The plate above even includes rare Shizuoka Botan ebi/large sweet prawn and Tobiuo/flying fish from Shimoda! Moreve,r Nobeteru makes a point, even when the place is full, to introduce each fish and its origin to each customer!

This time we sampled only tsukune/chicken balls and shiri/chicken tail, but you must come again just for the yakitori!
Actually it would be hard to try everything the first visit so be warned!

The raw fish is extraordinary and the cooked fish sublime such as the “negima” above with tuna and amberjack served with yuzu koshio and grated daikon and ginger!

If you like tofu you must ask for agedashi dofu, a must-try japanaese delicacy!

The soup is just perfect! No wonder that in these times of economical crisis the establishment is full with local regulars!

Seafood and vegetables steamed in Seikyou Miso! The wife will first open it for you, eventually let you take a photograph and mix it for you!

This was our first visit, but since it is so worth spending on a train ticket expect more articles soon!

HINAYOSHI Sakakura
411-0036 Mishima City, Ichi Bansho, 3-22
Tel.: 055-991-7171
Opening hours: 17:30^23:00
Closed on Sundays
Reservations a must!
Credit Cards OK
Parties for 4 to 18 guests welcome!
Full courses from 3,500 yen
Menu a la carte available and immense drink list!

IZAKAYA RANKING SYSTEM
IZAKAYA RANKING:
+1 ought to be visited at least once
+2 could be become a regular visit
+3 must visit!

Service:
+1 standard
+2 pleasant
+3 very good

Equipment & Facilities:
+1 standard
+2 excellent
+3 Superb

Prices:
+1 cheap
+2 slightly expensive but good value
+3 expensive but good value

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, Ecology, Environment, 静岡市, 観光, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism, Vegan, Vegan Cuisine, Vegan Restaurant, vegetables, Vegetarian cuisine

Japanese Vegan Gastronomy: Veggie Burger at Rama 4.5 Organic Cafe & Shop in Shizuoka City!

September 30, 2013 dragonlife Leave a comment

Service: Friendly, smiling and helpful
Facilities: Overall very clean. Washroom a bit small but clean.
Prices: Reasonable
Strong points: Exclusively vegan cuisine. A great scope of vegan ingredients on sale. Entirely non-smoking!

I paid my second visit today to Rama 4.5 Organic Cafe & Shop in Shizuoka City, Aoi Ku, where I was looking forward to a different vegan (I’m not, sorry!) lunch!

I also noticed that a young couple of local potters living in Mori Machi, Kakegawa City, were exhibiting and selling some exquisite pottery!

I understand that interviewing will quite a challenge as they usually do allow it, but I’m confident I will succeed. Their art is just too good to ignore!

There was a choice but since Mrs. Miho Maki/牧美穂さん recommended her veggie burger, I didn’t hesitate!

Her vegan soy milk based soup would please anyone with a health-conscious and epicurian mind! I particularly love the ginger included in it and the herbs sprinkled on top!

Exquisite and so aromatic herb tea!

The veggie burger!

Home-baked vegan bread!

Two deep-fried veggie/vegan patties in between with plenty of fresh local vegetables!

Organic herbs providing extra seasoning!

Not only very healthy, but more fulfilling than expected! Who would complain? Certainly not me, in spite of being an omnivore!

Rama 4.5 Organic Cafe & Shop
420-0031 Shizuoka City, Aoi Ku, Gofuku Cho, 2-4-5
Tel.: 054-266-3845
Business hours: 10:00~19:00
Closed on Wednesday
Entirely non-smoking

Will soon interview their other home-restaurant at:

Rama
422-8052 Shizuoka City, Suruga Ku, Midorigaoka, 19-6
Tel.: 054-260-5186
Business hours: 11:00~23:00
Closed on Wednesday
HOMEPAGE (Japanese)

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, Beef, 牛肉, 美食, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products

Japanese Gastronomy: Seared Beef-Gyuu tataki/牛たたき-Basic Recipe

September 30, 2013 dragonlife 2 Comments

Many friends, including dear Sissi, changed their minds about beef after having tasted it in Japan.
The Japanese have not invented beef or the way to cook it. Let’s say that they have refined the art to the point of simple gastronomic elegance if such a description may be used.

Here is a simple recipe which will help you appreciate the beef and rejoice your friends.
Bear in mind that the beef can be chosen according to its amount of apparent fat.
Read until the end!

INGREDIENTS:

Good quality beef
Salt, pepper or spices of your choice
Sauce: Japanese-style “tare” or anything of your liking.

RECIPE:

Choose a squarish/rectangular piece of beef. Momo/Rump is best. No need to spend thousands of whatever currency on imported wagyuu, blah blah, blah. Trust your favorite butcher!
Beef usually utilized for roast beef should be fine, too.
The point is to choose a shape that will be easy to slice in equal portions.

Grilling the beef.
You may season it beforehand if you like it so. Pierce it with a brochette for better handling, although tongs would be best. Brush with just a little oil. Grill over flame on grill. The Japanese prefer to grill over straw if available instead of charcoal or gas. Cook it as long as you want, depending whether you like your beef rare or well-done or else.

Having cooked it on all sides, put it immediately inside the refrigerator. This is the trick!

Tare/Sauce.
This is up to you, from serving it with with BBQ sauce, soy sauce and what else.
Actually my preference is to grill the beef without any seasoning and serving it with grated wasabi, grated ginger, chopped scallions and rock salt!
Try sesame seed dressing/goma dare!
Try soy sauce mixed with grated garlic, grated ginger, ponzu, and sesame oil.
The beef slices will also taste great sandwiched between shiso/perilla leaves!

As for my own preference in beef I like it with as little fat as possible for the result as above!

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, Beef, Bento, 牛肉, 美食, Ekiben, 静岡市, 観光, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Ekiben/Railway Station Bento: Shizuoka Charcoal-grilled Beef in Shizuoka JR Railway Station

September 29, 2013 dragonlife 2 Comments

Although I already sampled all the ekiben/railway lunch boxes on sale at Shizuoka JR Station I always keep an eye in case a new one or seasonal one appears.
I did well to do last Friday before taking the train to Kikugawa City as I discovered this new one put on sale beginning of September!

The whole as sold with chopsticks and toothpick!

It is advertised as “Sumi Yaki Fuu Gyuuniku Bento”!
“Suni/炭” stands for “char coal”, “Yaki/焼き” for “grilled”, “Fuu/風” for “manner/way/method”, “Gyuuniku/牛肉” for “beef” and “Bento/弁当” for “lunch box/box lunch/boxed lunch”!

As usual Tokaiken Co. clearly sates the contents, price and consumption date limit as required by the law!

The food inside is efficiently protected by a rigid transparent cellophane lid.

Now, what do we have?

Very simple, but elegant and tasty!
The charcoal-grilled beef slices with additional seasoning provided with golden sesame seeds.
The lettuce is very fresh!

You can enjoy the beef, lettuce and rice separately, but if you are clever with chopsticks pick the beef and lettuce together!
Very tasty but comparatively light.
For the pleasure of both genders!

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, Bonito, 美食, 野菜, 静岡市, 観光, 魚, 魚海の幸, 農業, Fish, Food, Food Health, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Shizuoka Seafood, Tourism

French Gastronomy: Bonito-Katsuo at Pissenlit in Shizuoka City!

September 27, 2013 dragonlife 2 Comments

Service: Excellent and very friendly.
Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!)!
Prices: Reasonable to slightly expensive, very good value.
Strong points: Interesting wine list. Great use of local products, especially organic vegetables and Shizuoka-bred meat and caught fish. Very inventive French gastronomy.

Shizuoka Prefecture boasts many seafood varieties as its specialties: Sakura Ebi/Cherry Shrimps, Shirasu/Sardine Whiting, Tachiuo/Scabbard Fish, Takahashi Gani:the largest crab in the world. and so on, but the fish it is most proud of is arguably katsuo or bonito!

We are very much in season is coming through the Suruga Bay and along our shores back to colder waters. We call it “Modori Katsuo/Bonito on his way back”!

Chef Toru Arima/有馬亨さん often serves as a sublime appetizer in tataki form with organic vegetables, jelly and matcha tea and curry powder for a last seasoning touch!

Bonito fillets are first seared on all sides before being plunged in icy water to stop the cooking.
Once completely cooled down it is cut in thick slices across the fillet.
Note the edible and so cute shiso/perilla flowers for a simple and so elegant touch!

Viewed from the other side you can admire the bed created with pieces of organic vegetables and more bonito!

Such gastronomy becomes a photographer’s pleasure!

No this is not pasta, but thin egg plant vermicelli!

Considering the comparably simplicity of the ingredients this true gastronomic artistry!
And the taste? Just sublime!

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!

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, 野菜, 観光, 農業, Food, Food Health, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, vegetables, Vegetarian cuisine

French Gastronomy: Vegetables Palette at Tetsuya Sugimoto Restaurant in Shizuoka City!

September 26, 2013 dragonlife Leave a comment

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

Map (Japanese)

There are times when you feel you ought to take a very long look at a dish to leave an indelible image in your brain.
Tetsuya Sugimoto, owner-chef of the eponymous restaurant in Shizuoka City, Aoi Ku, tries never to interfere with the natural colors of the vegetables he utilizes in his superlative dishes.

It becomes a photographic challenge when the plate comes in front of you at first and generally speaking the first photograph as above is rarely the best one!
So you start turning the plate around and take pictures from every possible angle.
Although Tetsuya does not mind at all, keep in mind that the dish, even served on a hot plate, will eventually cool down, so do hurry! (And you had better be alone, as the dragon will always start making snide remarks about my lack of concern for her or our company!)!

Testuya’s technique is both simple and sophisticated. he will add almost no seasoning or sauce and will use the natural juices of the vegetables for the sauce with the addition of a little lemon juice and secret vinegar both to preserve the color.

As for perfect cooking I know that he makes almost invisible incisions with a very thin and sharp knife inside the pieces of vegetables when they are thick to achieve a uniform cooking.
Incidentally all his vegetables are organic and grown in Shizuoka Prefecture.
And on request he can make such a dish purely vegan!

Tetsuya SUGIMOTO
420-0038Shizuoka 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!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食, Ecology, Environment, 野菜, 静岡市, 農業, Food, Food Health, Gardening, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Organic Vegetables, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, vegetables, Vegetarian cuisine

Organic Gardening in Shizuoka City 1

September 23, 2013 dragonlife 8 Comments

The first plot as it has been for the last 15?20? years!

September 22nd 2013

I have just started helping a friend of mine, Asami Itoh/伊東麻美さん, the youngish (gentlemen, she is still eligible!) president and owner of Marufuku Tea Factory and CHA-O Tea Processing Company, with a project up in the mountains in Umegashima, Shizuoka City.
She wants to start the cultivation of organic herbs in particular in view to blend them later with her company’s organic tea for a more extensive market research.
Her father had bought land a long time ago at the altitude of 1.000 meters where he buit a house I have previously described in a recent article about organic Japanese plums.

It takes a good hour by car to reach the spot at 1,000 meters at the very end of the road where you are greeted by a minuscule Shinto Shrine.

The sign says “1,000 meters, the highest tea fields in Japan!”

The red color is arguably the most used color for Shinto Shrines which are found in far more places than Budhist Temples especially in rural Japan!

This “Torii/鳥居/Bird Gate”, for all its small size is remarkable for the fact that the top beam was made with the bottom part of a tree to show a pointed horn at its tip! Very rare actually! The whole portal was created by with logs sawed by the small log company just a few meters away!

for the people interested with such facts, the name of the shrine is called “Inari Dai Myoujin/稲荷大明神”!
“Inari” is also the name of a sushi. Can you guess why? “Ina” means “rice” and it was offered inside rice straw balls at such shrines to pray for bountiful crops whose shape has been copied to make inari sushi!

This very spot is heavens for photography buffs!

take a zoom with you to catch to the different grey hues of the mountain reminding you of a Chinese ink painting!

From there it is precipitous walk down a narrow mountain lane or along a rail if you want to carry down/up heavy baggage. The city has finally decided to build a winding road down to Itoh’s house and a couple a farms on higher ground. The problem is that during the works which mike take as long as 3 years we will have to come down another more circuitous route….

The house!
A lot inquiries for rent regularly reach Asami who is certainly not interested.
There is still a lot of work and cleaning inside although the toilets, bathroom and kitchen are working. Next year will see a lot of trash being taking away. Very hard work in prospect!

The “field” in front of the house.
This is work for next year as we concentrate on the plot just in front of the house for the moment.
The field actually comprises all the organic Japanese plum trees we harvest very year to make umeshu, umeboshi and other preserves.
The field is full of fern these days, but these can be harvested in late spring as “warabi/蕨市/bracken, brake or common bracken, also known as “eagle fern”, a very popular mountain vegetables in Japan.
Asami already has to contend with wild monkeys, boars, deer, civets and even bears, but she discovered that people came regularly every year to steal those warabi. Picking some for your consumption is not much of a problem and she would welcome such unauthorized visitors, but the “thieves” go away with full crops! Don’t be surprised if some local supermarkets cannot tell you the origin of their warabi!
Talking of the animals (including humans?) we will have to erect light net fences during the winter to protect the japanese plum trees we will also have to prune (no pun intended!). We are also thinking of othe mountain vegetables crops for that field, too, but we will have to provide it some extra soil first!

But first we have to deal with that 8 m2 plot (maybe small but perfect for research and trials) left unattended for the last 20 years.
At least the whole property has seen any agrichemicals or pesticides for the same period of time!

I had to use the available traditional tools to dig up the deep-rooted grass and weeds.
We will come with more modern utensils in 2 weeks time!

The temperature is still around 30 degrees even now and I can tell you this slow sweaty hard work! The soil being very dry does not make the digging up any easier!

During that time Asami was ridding the field barbecue from weeds, ants and what else, not to mention all the bricks inside and and outside had to be taken out for better access and cleaning. I hard a time convincing her not to break the whole contraption!

It was certainly worth it!

Done at last!
Asami plans to grow mint, thyme, lemon balm, lemon grass and basil among other herbs but this will have to wait until early spring.
First I will have to sift the stones out of the soil in two weeks’ time (we plan to visit the place every two weeks at the beginning, which is sufficient providing that the fields are protected with netting).
Next in 4 weeks time I will mix in organic red soil, organic lime, organic fertilizer and oragnic vegtable/herb soil, cover the whole with a tarp and leave it ferment for the whole winter!

It is already starting to look better!
See you again there in two weeks time!
We hope to bring along a friend or two next time to help with the work and to share a couple beers (Asami does not drink and she doesn’t mind driving us around!)!

Marufuku Tea Factory (Director, Ms. Asami Itoh)
420-0006 Shizuoka Shi, Aoi Ku, Wakamatsu, Cho, 25
Tel.: 054-271-2011
Fax: 054-271-2010
Mobile: 090-3250-4188

CHA-O (Director, Ms. Asami Itoh)
420-0006 Shizuoka Shi, Aoi Ku, Wakamatsu Cho, 94
Tel: 054-253-8421
Fax: 054-253-8413
HOMEPAGE (Japanese)

Itoh Organic Project
Shizuoka City, Aoi Ku, Umegashina, Higashi Mine (Do not send letters yet as there is no post box!)

RECOMMENDED LINKS FOR ROOF GARDENING

Containerized: My Garden Blog
Gardens by Mike Palmer (Dorchester, England)
Best New York Gardening Blogs
Battery Rooftop Garden Blog (UK)
Green Roof Growers (Chicago)
Mitsukoshi Roof Top Garden – Ginza by Tokyobling’s Blog
NYCFARMER’S BLOG
The Tattooed Gardener
Town and Country Gardening
My Botanical Garden by Tamara
My Food and Flowers
Vienna Roof Garden
Leaf and Twig
Ekostories by Jack Yuen
My Food And Flowers
The Japans
Photography Art Plus
LOSTINTHOT
Spy Garden

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, 野菜, 静岡市, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tofu, Vegan, Vegan Cuisine, Vegetarian cuisine

Japanese Vegan Recipe: Deep-fried Tofu & Vegetables Balls-Ganmodoki-がんもどき

September 19, 2013 dragonlife 3 Comments

Here is another recipe for my vegan (I’m not) friends which has the advantage and possibility of being served hot or cold!
It is also fulfilling and so healthy!
Ganmodoki-がんもどき/雁擬き/”pseuo goose”.
The recipe on Wikipedia indicates the use of egg-white but this is a very common vegan version!

INGREDIENTS:

Tofu
Carrots
Burdock/Gobou/牛蒡
Kikurage mushroom（Auricularia auricula-judae, known as the Jew’s ear, wood ear, jelly ear）
Vegetable oil
Cornstarch/Katakuriko/片栗粉
Salt

RECIPE:

Use fairly solid tofu and press out as much water as possible.

Put tofu inside a mortar (preferably use the Japanese-style “suribachi/すり鉢 mortar and pestle).
Add cornstarch and salt according to your preference and grind to a paste.

Cut the kikurage into fine strips and then cut across into 1~2 cm-long strips.
If using dried kikurage soften it first in lukewarm water (sponge off excess water then).

Cut carrot and burdock into fine strips and cut acroos into strips of the same length as kikurage.

Incorporate vegetables to tofu and mix well.

Apply oil to your palms first.
Make balls the size indicated in above picture.
Of course you can choose to make small round balls or spoon-shaped patties.

Deep-fry in oil at 170 degrees Celsius until balls have attained a nice light fox brown color.
Serve them hot or cold.
My personal preference is serving them seasoned with grated fresh daikon and soy sauce!

RECOMMENDED RELATED WEBSITES

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
The Wine Wankers by Stuart in Australia!
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レシピ, 美食, Desserts, 野菜, 静岡市, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Sweet Potatoes

Japanese Vegan Dessert Recipe: Daigaku Imo-Deep-fried Sweet Potatoes in Syrup-大学芋 (Professional Recipe)

September 18, 2013 dragonlife Leave a comment

A lot of sweet potatoes are found in the supermarkets these days and as the scholar year second term is starting, the Japanese, young and old alike are looking forward to eating traditional desserts made with these tubers.
“Daigaku Imo” in Japanese means “University Potato” as the University students in the Kanda District, Tokyo, were very fond of this dessert back in Taisho Era. The same dessert, which has somewhat disappeared during WWII came into fashion again thanks to the students of the prestigious Tokyo University!

I already have introduced a recipe some time ago, but this is one is more professional (but still easy).
As usual I leave the proportions to your liking!

INGREDIENTS:

Raw sweet potatoes
Oil
Black sesame seeds

Water
San-ontou sugar/三温糖 (if not available use red sugar or brown sugar)
Mizuame/水あめ/”Water sugar” (if not available use corn syrup)

RECIPE:

Clean the sweet potatoes thoroughly.

Better than a knife use a vegetable peeler to peel all skin.

Make sure not to leave any skin or “eye”. Clean rapidly in water.

Cut to bite size and clean in new water.

Important tip. Cut the sharp edges away. The potato will not crumble when being deep-fried and the “bite” will be improved!

In a proportion of 1 for water and 2 for sugar, heat until sugar has completely dissolved stirring all the time.

Add the syrup and stir until completely dissolved.
As an indication, the proportions i use is:
Water: 200 cc (1 cup)
Sugar: 400 g
Syrup: 150 g

When the whole has dissolved turn off the fire.

Deep-fry at 170 degrees Celsius for 5 minutes.

Scoop out and keep out for a while.

Check that the oil is at 170 degrees Celsius and deep-fry a second time until the sweet potatoes have attained a nice “fox brown” color.
leave them on a piece of kitchen paper for a while to absorb excess oil.
Place on a place and pour plenty of syrup over them.
Sprinkle black sesame seeds liberally and serve!

Point:

Proceed with the first deep-frying first.
Deep-fry them a second time only when you are ready to eat them.
Deep-frying in two will give you crisp potatoes!
Re-heat the syrup if necessary although this dessert can be appreciated at any temperature!

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レシピ, 美食, 野菜, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tofu

Japanese Vegan Recipe: Deep-fried Tofu-Atsuage-厚揚げ

September 16, 2013 dragonlife Leave a comment

Tofu is a very important and healthy food both for vegans and omnivores as it is made with soy beans.
But some people understandingly would like to eat it in a more solid form.
Nothing is easier. You just need oil!
Seasoning is up to you and I’ll give you some suggestions there!
Here are the steps for a simple recipe for atusage/厚揚げ/”Thick fry”!

First, what tofu should you choose.
I personally prefer silk tofu/kinudofu/絹豆腐 but some might want something with a better bite. In this case use momendofu/木綿豆腐 or something even firmer.

First cut the tofu into slices of your preference.

Place them on a tray lined with a piece of clean dry cooking cloth.

place another piece of clean dry cooking cloth over the tofu and some improvised weight (see above) to press water out.
The cloth will imbibe with the water making the later transfer of the tofu slices easier.
Press the water out for a s long as you want, depending of how firm you want your atsuage.

Do not coat the tofu with flour or cornstarch as this is a very different recipe!
Utilize oil you have already used 2 or 3 times for better coloring of the atsuage. Filter the oil beforehand, though, so as not mix the tofu with any other food particles.
Use sesame oil (used for tempura for example) if possible but any good frying vegetable oil is OK.

Bring the oil temperature to 180 degrees Celsius.
Drop the tofu gently into the oil.
As it will float, wait until one side is well cooked to a “kitsune iro/Color of a fox” as they say in Japan.
Turn over gently to cook the other side.
The length of the frying will depend on how well cooked you want your tofu.

for more practicality I cut the tofu thin enough to make nice “tiles” I can serve in many ways, but of course this is to you. Large dices is also a good idea!
Place the atsuage over a grill of kitchen paper to take away excess oil.

As for seasoning my preference is serving the atsuage hot or cold (or reheated) topped with finely sliced leek, grated fresh ginger and ponzu.
Naturally a lot of people use their favorite soy sauce or/and add chili pepper powder or/and other spices.
Cold, it is great served as a salad with fine greens and dressing!

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 野菜, 静岡市, 観光, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism, Vegan, Vegan Cuisine, Vegan Dessert, Vegan Restaurant, vegetables, Vegetarian cuisine

Vegan Restaurant & Shop in Shizuoka City: Rama 4.5 Organic Cafe & Shop!

September 14, 2013 dragonlife 4 Comments

The (small) Rama Group which has been serving for some time vegan food inside the home of some of their members in the south of Shizuoka City at last on August 6th opened a real Cafe & Shop in Gennan Street, Gofuku-Cho, Aoi Ku, in the middle of the city for the pleasure of all vegans and health food lovers!

I’m no vegan myself, but I do appreciate it from time to time, and I’m really happy for my friends and visitors to Shizuoka City who have such priorities!

The shop itself offers an enormous (by Japanese standards!) array of vegan, organic and macrobiotic foods including home-made jams….

and pickles made with fruit and vegetables locally and organically grown.

It is all set in a beautiful and very natural environment, the more for it as it is open as a Cafe all day long!

The general design makes use of a lot of wood.
You can either sit a t tables, or in my case at the counter overlooking the street outside!

The young owners at work1
Mr. Tomonari Maki/牧知成さん and Mrs. Miho Maki/牧美穂さん!

As for the food served the lunch is unique but changes regularly depending on the seasonal ingredients.
They serve all kinds of drinks, including organic beer!
If you don’t speak Japanese speak slowly in English and I’m sure mutual understanding will be easy!

The lunch of the day!
Very appetizing, indeed!
As far as I know this is the sole truly vegan restaurant in town, and probably in the whole prefecture

The hot soup!
No dairy products is used whatsoever!

It is not only healthy but has a beautiful cachet attached to it!

Whatever the angle it is definitely tempting!

Home-made vegan bread!

Home-made jam/chutney!

Plenty of natural spices!

I’m glad to admit that the deep-fried vegetables patty was delicious!

The kinako/roasted soy bean powder jelly dessert and herb tea!

Not only a very healthy dessert but also a traditional Japnese one!

Rama 4.5 Organic Cafe & Shop
420-0031 Shizuoka City, Aoi Ku, Gofuku Cho, 2-4-5
Tel.: 054-266-3845
Business hours: 10:00~19:00
Closed on Wednesday
Entirely non-smoking

Will soon interview their other home-restaurant at:

Rama
422-8052 Shizuoka City, Suruga Ku, Midorigaoka, 19-6
Tel.: 054-260-5186
Business hours: 11:00~23:00
Closed on Wednesday
HOMEPAGE (Japanese)

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レシピ, 美食, Daikon, 野菜, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Vegan, vegetables, Vegetarian cuisine

Japanese Vegan Recipe: Simmered Daikon with Miso Sauce-Furofuki Daikon-風呂吹き大根

September 12, 2013 dragonlife 4 Comments

I’m no vegan and never will be, but many of my friends are!

Now, daikon, or Japanese radish, has become a universal vegetable and recipes to accommodate it are innumerable!
The Japanese, especially in winter, have a very interesting way to cook it and serve it with a miso-based sauce, which even me, a meat eater, just can keep my fingers away from: furofuki daikon!
It si served in many restaurants from modest ones to very expensive establishments who keep their recipes secret, although there is very little to hide!

Here is a basic recipe that will allow you plenty of leeway.
bear in mind that this the basic recipe. I will leave precise proportions to your skills and priorities!

INGREDIENTS:

Daikon
Rice: a few grams
Konbu/seaweed
Irigoma/ground sesame seeds
Daikon leaves

Sauce:
White miso
Red miso
Mirin
sake
Sugar
Konbu Dashi/Seaweed soupstock

RECIPE:

Cut the daikon into round slices about 4~5 cm thick.

Peel the daikon slices.
Do not throw the peeled skin away. You can cut it fine and use it in many recipes such kinpira!

Cut away the sharp edges. This will prevent the daikon to break into pieces during the cooking!

Make a cross shallow cut on both sides. There are many reasons for doin this!

Fill a large pot with enough water to cover the daikon. Add konbu/seweed. drop the daikon in water.
Let simmer over a light fire for about an hour or until the daikon ha become soft. If daikon emerge because of insufficient water, add hot wter (cold would stop the cooking!) so as to cover the daikon.

Adding rice to the daikon (form the start) will sweeten it and also help whiten it.

While the daikon is simmering prepare the sauce with white miso, red miso, mirin, sugar, sake and konbu dashi soup stock.
This is when your taste preferences can be taken into account!

Cook all the ingredients together in pan stirring all the time with wooden spoon.
Cook until you obtain a thick paste.

Serve the daikon topped with sauce and sprinkled with ground sesame (irigoma). sesame seeds can be served whole, too, naturally!
Serve it together with its steamed leaves!

It can served hot in winter or cold in summer!
Enjoy!

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レシピ, Cakes, Chestnut, 美食, Dessert, Desserts, 観光, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, 栗

Japanese Vegan Dessert: Chetsnuts Wagashi-Kurikinton-和菓子の栗きんとん

September 11, 2013 dragonlife 4 Comments

The chestnut picking season is just around the corner in Shizuoka Prefecture and more particularly in Makinohara where it is officially announced as starting on the 14th!
Chestnuts have been since ancient times a great source of food not only for its nuts but also as a basic ingredient for cakes and even bread (far healthier than wheat flour bread incidentally!)!

Here is recipe for a typical wagashi cake called kuri kinton that should please any priorities!

INGREDIENTS:

Chestnuts: 500g
Maple syrup: 100cc~
Water: 50cc~
Natural salt: a pinch

RECIPE:

Wash the chestnuts well before making a thin indent with a knife steaming them for about 50 minutes.

Spoon out the chestnuts into a bowl taking care not to scoop any skin with it.

Pour all the chestnuts inside a food processor and process until all the chestnuts are well broken. Add salt. Adding water and syrup a little at a time process until all ingredients are used.