Tag Archives: Blueberry

Shizuoka Liqueur Tasting: KE? Blueberry Liqueur by Senju Brewery


It is always a rare pleasure to discover local fruit liqueurs made by local breweries!
The latest discovery was a liqueur brewed by Senju Brewery in Iwata City with local blueberries!


A very elegant bottle for the perfect Shizuoka souvenir to offer to a special friend!
Knowing there are three more liqueurs made with other fruit it becomes a rare treat!


The first such fully local blueberry liqueur to be created in Shizuoka Prefecture!


A souvenir to take abroad!
The name “け?” or “Ke?” simply means “What?” in local dialect?


Senju Brewery which also produces shochu made it with their own sake and shochu and the juice freshly pressed blueberries grown locally!


“Senju/千寿” means “One thousand Congratulations”!

Ingredients: Kome/rice shochu and blueberry juice
Alcohol: 8 degrees
Contents: 300 ml/cc

Clarity: Very clear, although blueberry fruit particles are found at the bottom
Color: Dark red/cassis color
Aroma: Sweetish. Blueberry
Body: Fluid, light.
Taste: Very soft attack.
Light and easy to drink.
Blueberry. Drier than sweet.
Very feminine in approach.
Although I found it dry my lady friends thought it was sweet.
Blueberry flavors tend to take a turn to a stronger, deeper and ever more drier with the next sip.

Overall: An aperitif?
A digestif?
It would certainly be a close fight!
Enjoyed as a slightly chilled aperitif it will deliciously prepare the guests taste buds before a repast.
Savored at room temperature it will make for a very safe night cap to help forget worldly worries!
A great drink at an izakya for people not veresed on strong drinks.
I personally appreciated on its own at room temperature back from a long work day.
I actually intend to use it as a great finishing touch in a sauce to accompany duck!
But all in all makes for the perfect and elegant farewell before meeting bliss in bed (asleep or not!)


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: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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

Blueberry Yoghurt Bread


Still have plenty of those blueberries left? Dry them!
As for me, I eat them with yoghurt for breakfast.
Which reminded me of a simple recipe for breakfast bread:
Blueberry Yoghurt Bread!

-Bread flour: 250 g
-Whole wheat flour/Graham Flour: 50 g
-Plain yoghurt: 150 g
-Unsalted butter: 13 g
-Milk: 80 ml
-Sugar: 1 large tablespoon
-Salt: 1 small teaspoon (you may want to reduce that)
-Dry yeast: two thirds of a large tablespoon
-Dried blueberries: 40 g
-Bluberry jam: to taste
-Beaten egg

In an appropriate bowl or recipient, drop and mix bread flour, whole wheat flour/Graham Flour, plain yoghurt, unsalted butter, milk, sugar, salt, dry yeast, dried blueberries. Let ferment as you woulddo with any bread.

-Once leavened, knead to let gas out. Form a bowl and cut iinto 6 equal parts.

-Cover with cellophane paper and let rest for 20 minutes.

-Stretch each ball with both hands first, then using a wooden roll stretch more on the picture.

-Brush one side with a little bluberry jam and roll with the jam inside.

-Place the balls as in picture inside a 19 cm wide baking paper mold.

-To help with second fermentation, place inside a microwave oven for 20 minutes at 40 degrees Celsius.

-During that time, preheat oven to 210 degrees Celsius.
-Take out bread out of microwave oven. Brush with beaten egg.
-Lower oven tempearture to 190 degrees Celsius and bake for 20 minutes.


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Blueberry and Red Wine Ruby Mousse


Here is a seasonal dessert for adults with a wicked liking for wine!

Blueberry and Red Wine Ruby Mousse!

INGREDIENTS: For 4 cups (to share?)

-Blueberry Mousse:
Powdered gelatin or agar agar: 5 g
Water: 2 large tablespoons
Plain yoghurt: 200 ml/1 cup
Honey: 40 g
Frozen blueberries (or fresh in season): 7
Lemon juice: a little
Fresh cream: 50 ml

-Red wine jelly:
Red Wine: 100 ml
Sugar: 15 g
Lemon juice: a little
powdered gelatin or agar agar: 2.5 g
Water: 2 large tablespoons

-For decoaration:
Blueberries: to taste
Mint leaves


-Blueberry Mousse:
Pour water into a bowl, add gelatin and mix in (in that order, please otherwise you will fail!)
Drop yoghurt, honey (liquid) and blueberries in a mixer/food processor. Mix until smooth.
Beat up fresh cream until it “horns” stand. Add to mousse mixture. Season with lemon juice.
Dissolve gelatin in water by gently heating it. Add to Mousse mixtureand mix. Pour the the blueberry mousse into 4 recipients of your choice and leave inside fridge for 30 minutes or until properly solidified.

-Wine jelly:
As for the bleberry mousse, add gelatin to water.
In a small pan heat red wine and sugar together to dissolve. Stop fire as soon as you think that the alcohol has evaporated. Season with lemon juice.
Let cool completely.
Dissolve gelatin in water by gently heating it. add to red wine jelly mixture and let cool completely.
Pour jelly over Blueberry Mousse and put v\back into refrigerator to solidify.
Only when the whole mousse and jelly are firm enough decorate with blueberries and fresh mint leaves.

Make a point to scoop both parts for top enjoyment!

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Rare Blueberry Cheese Cake


I posted a baked blueberry Cheese Cake yesterday. Here is the “rare” version as the Japanese describe their bain-marie cooked Cheese Cake as opposed to the fully baked variety!
Rare Blueberry Cheese Cake!

INGREDIENTS: For an 18 cm diameter mold
Cheese cake
-Cream Cheese (Philadelpia type): 250 g
-Sugar: 80 g
-Eggs: 2 medium-sized
-Fresh Cream: 200 ml
-Lemon Juice: 1 large Tablespoon
レモン汁 大さじ1
-Flour: 3 large Tablespoons
-Blueberries (frozen): 130 g
-Biscuits: 100 g
-Butter: 50 g

-Blueberries (Frozen): 130 g
-Sugar: 50 g
-Lemon Juice: 2 small teaspoons

-Drop biscuits in a food processor and process until you obtain fine crumbs. Add melted butter and process.

-Place baking paper inside mold. Pour biscuits mix in and spread evenly. Leave inside fridge until further use.

-Clean the food processor. Drop in the cream cheese, sugar, eggs, fresh cream, lemon juice and flour. Process one at a time until mixture is smooth before dropping in the next ingredient.

-Transfer the mixture into a separate bowl. Add three fourths of the frozen blueberries. Mix them in carefully so as not to break them.

-Pour the cheese cake mixture directly onto the biscuit base. Place remaining blueberries on top. Cook in bain-marie at 170 degrees Celsius for 60 minutes.

-Leave cake inside the refrigerator after having completely cooled down.

-Blue berry sauce:
Drop blueberries, sugar and lemon juice in a cooking recipient.
Cover with cellophane paper and cook inside a microwave oven at 500~600 W fro 3~4 minutes. Take out and stir for a while. Let cool completely and leave inside refrigerator.

-Serve the cheese cake chilled with a good dose of chilled sauce.

When you add blueberries to cheese cake mixture, do not overmix, otherwise the whole thing will turned blue!
Best served when chilled.
Think about about extra decoration for better efffect (mint leaves, etc…)

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Blueberry Chicken


Blueberries and other red fruit (cassis, redcurrants, raspberries, etc.) can be married to certain meats, especially chicken and game.
I’ve always found the sweet and salty combination intriguing.

Here is a very simple suggestion that can be easily developped into a superlative creation:
Blueberry Chicken!

INGREDIENTS: For 2~3 persons
-Chicken, preferably thigh: 300 g
-Blueberries: 100 g
-Garlic: 1 clove
-Laurel: 2 leaves
-Salt: 1 small teaspoon
-Black pepper: to taste
-Sugar: 1 large tablespoon
-Flour: 1 large tablespoon
-Grapeseed oil: 1 large tablespoon
-White wine: half a cup
-Water: 300 ml
-Vegetable accompaniment: to taste and avaibility


-Sprinkle chicken with the salt, pepper and flour.

-In a frypan over a medium high fire pour grapeseed oil and heat. Fry the chicken skin down utntil golden brown. Turn over and repeat.

-When both sides of the chiken have attained a rich golden-brown colour, pour out oil (do not wipe the frypan. Leave the chicken inside.) Pour water as to reach half of the height of the chicken. Add fresh blueberries.

-Fr0m this moment prepare the vegetables you wish to accompany the chicken with. You will be able to time their cooking with the chicken and serve all at the same time.

-Add crushed and minced garlic, laurel leaves (whole). Cook untill “stock” has been reduced to half. Turn over chiken halfway.

-When the stock has reduced to half, take chicken out and place on a dish or plate.

-Add the sugar to the sauce and heat until the sauce becomes syrupy. Discard laurel. Pour over the chicken. Serve with vegetables (boiled or sauteed)

There is naturally plenty of scope as far as spices are concerned. I personally like to add a little nutmeg and thyme.

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Blueberry Yoghurt Chiffon Cake


I certainly felt better when Suzy reminded me they just had a news report in the States that said blue berries are the most healthy food item in the world! I still have quite a few up my sleeve! LOL
For once I would like to introduce a version (there is another one coming soon!) of that famous American Cake:
Blueberry Yoghurt Chiffon Cake!

INGREDIENTS: For a 17 cm wide aluminium mold
-Egg yolks: 4
-Blueberry Jam: 30 g
-Yoghurt (no need to reduce the amount of water): 150 g
-Salad oil: 2 large tablespoons
-Egg whites: 4
-Flour: 90 g
-Sugar: 40 g

-In a large bowl mix egg yolks, yoghurt and blueberry jam.
Add oil and mix well.
Sprinkle flour on top in “rain” and mix well.

-Preheat oven to 170 degrees Celsius.
In a separate bowl beat the egg whites with sugar in two steps with half of the sugar each.
Check that the meringue is solid and “stands up”.

-Once the meringue is ready, pour one third into the bowl containing the batter and mix well with a whisker.

-Add remainder of meringue and mix the lot with a spatula.

-Pour the batter into the mold delicately and bake for 35 minutes.
Cover with a piece of foil paper midway if you don’t want the cake top to overcook.

-Once cooked, turn mold over onto a plate.
Wait until the cake has completely cooled before taking it out of its mold.

-Before eating it is best to chill the cake in the fridge after having taken it out of its mold.

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Baked Blueberry Cheese Cake


With blueberries in full season, I seem to have entered a “blueberry mode”! I do have a few recipes on my “desk” right now, and you can expect at least three more coming in the near future!

her is another version of Japanese cheese cakes:
Baked Blueberry Cheese cake!

INGREDIENTS: For a 15 cm wide mold
-Cream Cheese (Philadelphia style): 200 g
-Sugar: 4~5 large tablespoons
-Eggs: 2
-All-purpose flour: 3 large tablespoons
-Fresh cream: 100 ml
-Lemon juice: 1 large tablespoon
-Blueberries (frozen): 120 g

-Preheat oven to 180 degrees Celsius.
Place baking paper inside mold.

-In a larg bowl drop cream cheese. Add sugar, eggs, flour, fresh cream in that order and mix well one by one. Last add lemon juice and mix well.

-Drop bluberries in and quickly mix. Pour cheese cake mixture into mold and bake for 40~50 minutes.

-You could use an 18 cm wide mold, but it will take less time to bake.
You may use a square mold to allow you to cut the cake into “sticks” for a different presentation.
Above picture shows a cake to which 60 g of crushed Graham Crackers mixed with 15 g of butter to provide a more solid base!

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Quick Summer Dessert: Blueberries Tofu


Tofu for dessert?
And why not?
Easy, healthy and great for the whole family!
Bluberries Tofu!

INGREDIENTS: For one dessert
-tofu: 100 ml (half a cup)
-Frozen bluberries: half a cup
-vanilla ice cream: a small scoop
-Fresh bluberries: 2~3

-Drop all ingredients in a mixer/blender and blend until blueberries are reduced to pulp.
-Pour inside recipient/cup/glass of your choice. Decorate with fresh blueberries.

Note: don’t overblend, otherwise ice cream will turn liquid!

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