Tag Archives: Buckwheat noodles

Soba Restaurant: Kuromugi in Shizuoka City!

Inaka soba, seiro soba, sarashina soba!

Service: Friendly
Equipment: Old but clean
Prices: Reasonable
Strong points: 100% soba noodles (ju-wari soba). Traditional Japanese Soba Restaurant.

Looking around Town and Prefecture for new soba restaurants to visit is always a pleasure, the more for it that their cuisine is not only delicious but also very healthy!

Kuromugi/くろ麦 is not that easy to find, so please consult the map at the end of this article!

Naturally all soba noodles are made on site and are ju-wari/100% buckwheat flour noodles!

Keep your eyes open for some interesting decorations to discover as you enter the establishment!

Great scene of the past!

Not Halloween yet!

Cute and traditional ware!

They serve some great Shizuoka sake, and like any soba restaurant worth its salt, a beautiful miso yaki/white miso paste mixed with soba seeds and yuzu juice spread on a wooden spoon before being grilled!

They do have many varieties of soba, so the two of us tried to order as many as possible!
I asked for the Three-Color Soba Set/三色蕎麦!

Inaka soba/田舎蕎麦/”Country” soba, very thick whole grain soba!

Seirosoba/せいろ蕎麦/Traditional whole grain soba!

Sarashina soba/さらしな蕎麦/Polished grain soba served with the grated daikon, wasabi and chopped leeks/scallions with the tsuyu/soup to dip them in!

The Missus ordered the yuzu soba and tempura set!

Yuzu soba/柚子蕎麦! A true delicacy to please all priorities!

Beautiful tempura including ebi/海老/prawns and kisu/キス,鱚,鼠頭魚/Sillago!

Definitely deserves a second long visit!

422-8078 Shizuoka Shi, Suruga Ku, Satsuki Cho, 8-15
Tel.: 054-287-8539
Fax: 054-287-8309
Business hours: 11:30~15:00, 17:00~21:00; 11:30~21:00 (Saturdays)
Closed on Mondays
HOMEPAGE (Japanese)
MAP(Japanese)

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Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
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-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Enshu Somen Noodles Lunch at Cafe Belle Equipe Vegetable in Shizuoka City!

Service: Very friendly if a bit shy
Facilities: Very clean. Beautiful toilets
Prices: Reasonable. Very good value
Strong points: Healthy food. Great set lunches. Beautiful array of cakes.

The other day I decided to have lunch again at Cafe Belle Equipe Vegetable in Shizuoka City for a quick and healthy lunch.
As usual there were (far!) more ladies than gentlemn like it so often happens at lunch in Japan! Why, I wonder… (actually, I know! LOL)

I didn’t hesitate much when I saw “Enshu Somen Noodle Lunch Set” on the menu as somen are the perfect noodles for the summer and that the word “Enshu” indicated they were made in the Western part of our Shizuoka Prefecture! As usual it came with loads of local fresh vegetables!

It also included a white miso vegetables soup!

And a big chyawanmushi!

A very tasty and light chyawanmushi indeed!

These wheat flour somen were comparatively thick and offered a good bite. Perfect for a good appetite.
They were served together with the vegetables and their tsuyu/light soupstock sauce.
Very tasty!

As they are always different, I make a point to add one of their cakes to my lunch, even if it means extra calories!

Matcha Tiramisu Tart!

Appetizing, isn’t it?
Moreover, we could call it a Shizuoka-style tiramisu!

To be continued…

CAFE BELLE EQUIPE VEGETABLE
Shizuoka City, Aoi Ku, Tenmacho, 10-1, Villa Tenmacho, 2F
Tel.: 054-251-0200
Business hours: l0:00~22:00 (11:00~22:00 on Saturdays & Sundays, 11:00~21:00 on National Holidays)
Parties (small to large) welcome! Special party menus.
HOMEPAGE (Japanese)

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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

Soba Restaurant: Iwa ichi!

Service: Very friendly and easy-going.
Facilities: Very clean overall. Excellent amenities
Prices: Reasonable
Strong points: Soba of course, but traditional Japanese gastronomy on the whole. Excellent all-rounder.
English spoken!
Non-smoking at tables.

Soba has always been a pillar of Japanese gastronomy. In Edo times soba restaurants were the place to patronize if you wanted to drink sake (in good company?).
There are many soba restaurants all over the City, Prefecture and country, but the very good ones need a little research and exploration, if not luck!

Iwa Ichi/岩市 is not easy to find tucked away along a main thoroughfare away from the centre of Shizuoka City.
Although I live nearby and for all its 4 years of existence I hadn’t noticed it. I almost cycled past it yesterday after I had decided to investigate this increasingly famous establishment for a first visit at lunch.

The menu, whatever the time of the day or night, is written in English.
But the owner speaks English! No worries, then!
On that day I chose the set menu (3,000 yen/~40 US$): Kuroge Wagyuu Amiyaki Gozen/黒毛和牛網焼き御膳/Grilled Black Hair Beef Lunch!

Served on a wooden tray, it certainly looked appetizing and beautiful!
A great balance which had already convinced me to return for dinner and a serious chat!

Cold soba in their soup with freshly grated wasabi.

Chyawanmushi/茶碗蒸し/ Japanese salted pudding and Chinese cabbage pickles in front of the beef.

Now, this grilled beef is truly extravagant for a soba restaurant! It is Shizuoka-bred Black Hair Beef under the name of Suruga Gyuu/駿河牛/Suruga (as of Suruga Bay off the Shizuoka shores) Beef. An absolute beauty that even Argentines (and Americans?)would run for!

Served with grated daikon mixed with soy sauce and freshly grated wasabi (from Shizuoka) it makes for the perfect way to savor grilled prime beef!

Madai/真鯛/Seabream sashimi! So tender and delicious!

And a cute salad of Shizuoka-grown vegetables. With plain white rice it makes for a complete, so well-balanced and absolutely delicious lunch!

The Japanese pottery certainly makes for another difference!

But being French (a tame excuse if there was one!) I wouldn’t leave without sampling one of their three desserts:
Soba tofu pudding with brown sugar sauce!
I caught your attention, didn’t I? A dessert made without dairy products or wheat flour!

For a closer view!

Alright, I’ll see you at dinner soon!
After all, I need to talk to the owners!

IWA ICHI
420-01816 Shizuoka Shi, Aoi Ku, Kutsunoya, 3-4-22
Tel.: 054-293-4151
Business hours: 11:30^14:00, 17:30~22:00
Closed on Mondays

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With a Glass,
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

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

Soba & Tempura at Setsugekka!

Service: very friendly and attentive
Equipment: Very clean. Splendid washroom.
Prices: reasonable
Strong points: Top-class soba, sake and tempura! Great traditional Japanese atmosphere.

For the last 10 years Setsugekka/雪月花 has achieved fame in Shimada City and in the whole Prefecture not only for their soba/buckwheat noodles but also for their magnificent seasonal tempura and sake from Shizuoka Prefecture, especially those of the neighboring sake Brewery Oomuraya!

Setsugekka is conveniently located less than 10 minutes walk from Shimada JR Station.
It looks very simple from outside but the interior is very cozy and traditional.

it is all warm and comfortable wood inside!

But I have a marked preference for the little room just beside the entrance overlooking the outside street!

Deep-fried soba crackers with the first drink!

There are many menus and carte to choose from.
The best way to order is probably to choose one of the set menus and add to it later!
The above appetizers came up with a set menu:
Soba yaki consisting of soba flour mixed with miso and grilled (just love it!), marinated mushrooms and cream cheese with soy sauce jam!

And we were immediately into tempura mode.
We had ordered two different menus for a photo festival!
Above is “kogochi fish” and “nanba shrimp”!

“Kuruma ebi/large prawn”! The whole was edible!
A real piece of art!

All local vegetables: yellow pimento, sweet potato, plum tomato and ice plant!

A great way to present local sake!

A delicacy you will find only in Shizuoka Prefecture: “Sakura ebi kakiage/cherry shrimps tempura”!
With local “leaf ginger and “shishito/chili pepper”.

Local vegetables again: leaf ginger, sweet corn and ice plant!

Now, this is a very unusual tempura: “sakekasu/sake white lees tempura”! The white lees came from the neighbors, Oomuraya Brewery!

Setsugekka can easily organize a full meal for all tastes!
Cuttle fish sashimi!

The full duck set with its gizzards, liver and breast!

And we were at last into soba mode, all basically in “seiro fashion/served cold”, all “jyuwari/100% buckwheat flour”!

Soba of a different color!

Perfect texture!

And for dessert: buckwheat and green tea sorbet! A real delicacy again!

As this month of June saw their 10th Anniversary we were offered some buckwheat seeds to plant!

I hope you understand there will be more reports coming! LOL

SETSUGEKKA/雪付き花
Shimada City, Hontori, 2-3-4
Tel.: 0547-35-5241
Business hours: 11:30~14:30, 17:00~22:00
Closed every Monday and 3rd Tuesday
HOMEPAGE (Japanese)

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POPCORNHOMESTEAD in Tokyo by Joan Lambert Bailey,
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

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

Vegan Tea Buckwheat Noodles: “Tya-soba”

cha-soba1.jpg

Shizuoka Prefecture is celebrated for its green tea all the World.
I had the pleasure to taste something of value for many recently.
Vegeterians (and vegans!), rejoice! A company called Ikejima Foods in Hamakita Ku, Hamamatsu City has come up with Tea Buckwheat Noodles/Tya-soba!.
Tea comes from the Kawane area which produces some of the best tea in the Prefecture.
The noodles contain no preservatives and neither the noodles, nor the tsuyu/soup contains any animal extracts whatsoever (no milk or egg products).
One pack contains enough for 4 small or 2 medium portions.

cha-soba2.jpg

As for cooking, here are simple instructions:
Cold Noodles style:
Dilute tsuyu/soup in 100 ml of clean water.
In one big pan heat 2 litres of water. Bring to boiling point. Drop in noodles. Lower fire to samll. Stir with long chopsticks. The noodles are ready when they readily come to the surface. Wash them rapidly under running cold water inside a “zaru”/small basket or inside a bowl full of cold water until noodles are cool enough. Drain water and place on a flat dish over a bamboo net if possible. Eat noodles by dipping them in tsuyu/soup to which you can add freshly cut raw leeks and wasabi (or any spices you fancy!)

Hot noodles style:
Dilute tsuyu/soup into 230 ml of hot water.
Cook noodles as for cold style. Drain and drop into bowl full of tsuyu/soup. Add vegetables, freshly cut raw leeks and spices to taste.

“Meicha Soba”
Ikejima Foods
Hamamatsu City, Hamakita Ku, Terajima, 2351
Tel.: 053-587-1025

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Japanese Vegan Treat: Cha Soba/Tea Soba

cha-soba1.jpg

Shizuoka Prefecture is celebrated for its green tea all the World.
It grows no less than 50% of the national crop.
Vegetarians (and vegans!), rejoice!
A company called Ikejima Foods in Hamakita Ku, Hamamatsu City has come up with Tea Buckwheat Noodles/Cha-soba! (or Tya Soba)!
Tea comes from the Kawane area which produces some of the best tea in the Prefecture.
The noodles contain no preservatives, and neither the noodles, nor the tsuyu/soup contains any animal extracts whatsoever (no milk or egg products).
One pack contains enough for 4 small or 2 medium portions.

cha-soba2.jpg

As for cooking, here are simple instructions:
Cold Noodles style:
Dilute tsuyu/soup in 100 ml of clean water.
In one big pan heat 2 litres of water. Bring to boiling point. Drop in noodles. Lower fire to small. Stir with long chopsticks. The noodles are ready when they readily come to the surface. Wash them rapidly under running cold water inside a “zaru”/small basket or inside a bowl full of cold water until noodles are cool enough. Drain water and place on a flat dish over a bamboo net if possible. Eat noodles by dipping them in tsuyu/soup to which you can add freshly cut raw leeks and wasabi (or any spices you fancy!)

Hot noodles style:
Dilute tsuyu/soup into 230 ml of hot water.
Cook noodles as for cold style. Drain and drop into bowl full of tsuyu/soup. Add vegetables, freshly cut raw leeks and spices to taste.

“Meicha Soba”
Ikejima Foods
Hamamatsu City, Hamakita Ku, Terajima, 2351
Tel.: 053-587-1025


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Vegan and Vegetarian Sushi (renewed)

iroha-2.jpg
(from top to bottom and left to right: Konnyaku/Devil’s Tongue Tuber, Celery marinated in Amazu/sweet vinegar and pickled Japanese plums, Shiro negi/White leek, Na no Hana/Rape Blossoms, Gobo/Burdock roots, Satsuma Imo/Sweet yams, Daikon/Long Japanese radish)

Whenever I can convince there is Japanese food fit for Vegans and Vegetarians (I’m neither!), I make a point of posting articles that might help friends with different culinary priorities!
I have recently received more requests about recipes and examples.
Therefore I decided to re-post a former article with the addition of more discoveries!

There is vegan and vegetarian sushi in Japan and elsewhere!
As a proof have a good look at the picture and explanations above. The pic was taken at Iroha Sushi, a small but extremely renown sushi restaurant in Iwata City, an area celebrated for its vegetables!

vegan-sushi1
Kyoto is a renown place for Vegan & Vegetarian Sushi!
From right to left, top to bottom:, Yuuba (tofu sheets), Takenoko (Bamboo shoots), Myoga (myoga ginger), Zenmai (Spring vegetable variety), Ki no mi (Spring vegetables), Awafu (grilled tofu sheets), Kamo Nasu (kamo egg-plant), Hakusai Maki (Chinese cabbage).
Print a copy of this pic, show it to your local Sushi Restaurant and challenge him/her into preparing your favorite tidbits!

vegan-sushi2
From bottom to top: Takenoko (boiled bamboo shoots topped with a sprig of sansho/Japanese pepper plant)), Kabu Tsukemono (pickled turnip), Sugiku no Ha Maki (sugiku Chrysanthemum leaves)
And what about these? Not only tasty but fulfilling!

efbd8befbd81efbd8defbd90efbd99efbd8fefbd95efbd8daki
“Kanpyou maki”/dry gourd shavings: here is one that any sushi restaurant will serve you!

vegan-sushi3
That small one is my personal favourite: “menegi”/thin leeks sprouts!

24-24-24-311
Vegan/vegetarian Te-maki: natto, shiso, ume/Japanese pickled plum.
(Sushi Ko in Shizuoka City!)

24-24-24-33
Another Vegan/vegetarian Kanpyo-maki/dry gourd shavings roll for second dessert!

24-24-24-8

Menegi/leek sprouts, Soba no Shinme/buckwheat sprouts, Mitsuba, avocado, Takuan/pickled daiko and shiso nd cucumber gunkan, mizuna gunkan.
(Sushi Ko in Shizuoka City!)

sobasushimaki

And how about Soba Sushi maki?

I’ll still keep looking!

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