Tag Archives: Cauliflower

French Gastronomy: Sauteed Oyster on Cauliflower Flan at Pissenlit in Shizuoka City!


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.

Chef Toru Arima/有馬亨さん at Pissenlit French Restaurant in Aoi Ku, Shizuoka City, came up with a new recipe marrying land and sea!
Cauliflower and oyster!


The French flan is made with two locally grown cauliflowers, yellow and green!
Unfortunately only some of the green was left for a photograph!


The very large oyster is of a japanese variety called “Akou/赤穂” and was sauteed/seared and rolled into a mild garam masala sauce before being served astride a French flan and decorated with organic thin leeks/menegi/芽葱..


The picture above shows the flan once the oyster has been put aside.


the whole dish was in fact seasoned with the same mild garam masala sauce for a succulent West-East marriage!


The French flan was made with two kinds of cauliflower as indicated above with the addition of pieces of the same kind of oyster!

Again when health and flavors combine for a gastronomic experience!

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!


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

Vegan Japanese Cuisine: Cauliflower and Lime

Vegansarus and vegan freinds should know by now that Japanese gastronomy is a whole fireld to study for their culinary priorities. Not only it provides ideas for nutritious food but alo elegance!

Cauliflower and Lime!

INGREDIENTS: For 2 people

-Cauliflower: a little less that 3 cups/550 cc, broken into small “branches/flowers”
-Sweet white miso: 1 tablespoon
-Rice vinegar: 1 large tablespoon and a little more
-Mirin/sweet sake: 1/4 teaspoon
-Lime zest: 1 lime
-Sugar: if wished for, as deemed as appropriate
-Water for boiling (with a little sakt)


-Break the cauliflower into small “branches/flowers” and boil in salted water to the softness/hardness of your choice.

-In a bowl drop the sweet white miso, rice vinegar and mirin/sweet sake and mix. Check taste and rectify with sugar if deemed appropriate. Add thinly cut lime zest and mix.

-Choose a nice vessel and place the boiled cauliflower in it (look at the picture above). Pour the seasoning ver it, taking care of placing the lime zests on top in an artisitic manner (use chopsticks!).
A couple of very thin chives would do well for decoration!

Great with Japanese sake or beer!

Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Good Beer & Country Boys, Another Pint, Please!, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, Vegansarus

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