Tag Archives: Dessert

French Dessert: Wasabi Panacotta and Sweet Soy Sauce at Pissenlit in Shizuoka City!

SN3O3035

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.

When it comes to desserts Chef Toru Arima/有馬亨さん at Pissenlit French Restaurant in Aoi Ku, Shizuoka City, has never been afraid to experiment with ingredients that would discourage many a vaunted chef to try!

SN3O3040

His latest creation has involved products Shizuoka Prefecture are justly famous beyond the mere borders of Japan!

SN3O3039

Here is another overview as the “lengthy appearance” is not easy to represent in a single photography!
Apart of strawberries (topped with organic mint) and squat persimmons, what famous Shizuoka products have been used?

SN3O3036

Not inside the succulent pistachio in spite of its great marriage with the rest of the dessert!

SN3O3037

Shizuoka-grown wasabi!
Freshly grated wasabi extract wasincorporated in this exquisite panacotta!
The taste, but with not real piquancy, of the wasabi inside a sweet panacotta is difficult to describe, and simply said, I felt privileged with the discovery! Chili pepper or black pepper can be found in ice creams or choclate but this is different , and so elegant!
Note that the edible flowers are organic shiso/perilla flowers!

SN3O3038

And the sauce was made with soy sauce from Amano Company in Gotemba City as it was generously united with a caramel sauce!

More than a discovery, a study in succulent artistry!

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

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

French Dessert: Organic Apple Creme Brulee at Patina in Shizuoka City!

SN3O3098

Service: Very friendly and smiling
Facilities: Very clean. Beautiful washroom.
Prices: Reasonable
Strong points: A true cafe where to relax and enjoy a good light meal any time of the day. Interesting and reasonable wine and cider list.

Anyone with a sweet tooth do like its dessert but will enjoy them all the more when they are made with local products!

SN3O3095

Today at Patina Cafe & Brasserie in Aoi Ku, Shizuoka City, I noticed an intriguing dessert on the menu of the day as I was ordering my usual cappucino!

SN3O3096

Seasonal Creme brulee made with Kougyoku apples. Kougyoku/紅玉/Ruby apples are a Japanese variety renown for it red skin and sweet and sour balance in taste!

SN3O3097

Now, let’s have a look at what’s inside that cute little pot!

SN3O3098

That certainly beautiful and appetizing!

SN3O3099

I just couldn’t wait to break that crispy layer of caramel!

SN3O3100

But one thing at a time!
I first tasted a compote of the same apples.
Incidental these kougyoku/ruby apples are organically grown in Shizuoka Prefecture!
Their slightly tangy taste perfectly marries with the custard and caramel sauce!

SN3O3101

Interestingly one the spoon had broken the caramel layer it didn’t sink into a soft liquid but cut through a cream with the perfect consistence, both soft and firm which allowed for a slow and delicious savoring of the cream together with a piece of the caramel!

SN3O3105

The fact that the apples were first mashed before being incorporated to the cream explains the ability to spoon it without anything breaking or spilling away in spite of the very soft cream!

A little jewel!

PATINA, Café & Brasserie
Shizuoka City, Aoi Ku, Tenmacho, 17-9
Tel.: 054-266-9500
Opening hours: 11:00=22:00 (last orders, 21:30
10:00~21:00 on Sundays (last orders, 20:30)
Closed on Tuesdays

BLOG (Japanese)
Non-smoking until 15:00
Credit Cards OK

RECOMMENDED RELATED WEBSITES

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

Halloween Kabocha Coconut Milk Muffin

using a rice cooker can be so useful for creating cakes when you don’t have an oven!
For this particular muffin use a rice cooker with a capacity of 5 “go”/900ml/4 and a half cups!

INGREDIENTS:

Kabocha: 200 g (without the seeds)
All-purpose: 160 g
Baking powder: 5 g (1 + 2/3 of teaspoon)
Sugar: 85 g
Salt: 2 pinches
Egg: 2
Coconut milk: 100 ml/1/2 cup
Salad oil: 1 tablespoon
Raisins: 2 tablespoons
Cinnamon: a little

RECIPE:

Cut kabocha in 2 cm side pieces. Wash in clean water . Cook inside microwave for 2 minutes at 600 W or until soft.
In a large bowl mix flour and baking powder.
Add sugar and salt and mix well.
Coat the inside of the rice cooker dish with salad oil.

Break the egg in the middle.
Pour in the coconut milk.
Mix starting from the middle and incorporate the rest little by litle.

Add salad oil and mix well.

Add kabocha and raisins am\nd mix roughly.

Pour the mixture inside the the rice cooker dish.

That is how it should look once cooked.

Turn it over onto a serving dish.

Cut and serve!

RECOMMENDED RELATED WEBSITES

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,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Halloween Baby Kabocha Gratin

The witches are gathering for the coming Halloween.
They told they love to concoct magical recipes inside pumpkins, especially the small kabocha the Dragons bring them from the Isle of The Rising Sun!
They seem to take a lot of pleasure out of baking them in hellish ovens!

INGREDIENTS: (for two baby kabocha)

Baby kabocha: 2
Onion: 1/2
Fresh Mushrooms (of your choice): 50 g ~
Chicken breast fillets/sasami: 2
Butter: 30 g
All-purpose flour: 30g
Milk: 300 ml/ 1 1/2 cups
Cheese (melting cheese, pizza cheese or cheese of your liking: as appropriate
Salt, pepper, spices: as appropriate

RECIPE:

Cut the top of the kabocha as to form a lid.
Scoop off the seeds and make a small “pot”.
First heat the kabocha inside a microwave oven for 3~4 minutes or until soft enough. Do check from time to time.

Cut onion, mushroom, chicken in equal bite size pieces.
Fry them all in a little olive oil, salt and pepper over a low fire until soft.

Prepare the white sauce/bechamel (it will be as liquid as a stew sauce. Over a low fire melt the butter. Once melted add the flower and whisk. Once the mixture is smooth add the milk in about three times whisking all the time for a smooth sauce. Once you have attained the wanted smoothness switch off fire.

Add the fried chicken and onion with their juices into the white sauce and stir gently for a uniform stew. Check the taste and add salt, pepper and spices according to your taste and priorities.

Fill the two baby kabocha with the stew and cover with melting cheese.

Bake until the top has melted and cooked to a nice brown color.

Serve immediately with its lid for decoration.
Sprinkle a little chopped green herbs for better effects.

Great comfort food in the cold nights!

RECOMMENDED RELATED WEBSITES

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,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Halloween Kabocha Muffin Cupcakes

Some people like muffins.
Some people like cupcakes.
Some people like Halloween.

Let’s combine them all!

INGREDIENTS: (For 6 cakes)

Kabocha: 120 g
All purpose flour: 120 g
Cinnamon: 1 teaspoon
baking powder: 1 teaspoon
Milk: 40 ml (1/5 cup)
Unsalted butter: 50 g
Sugar: 50 g
Egg: 1

RECIPE:

Peel the kabocha and throw away their seeds.
Put inside a cooking bowl.
Cook in microwave oven for 30 seconds at 500 W.
Break with fork to make it easier to mix.

Bring butter and egg to room temperature.
In a bowl pour butter and sugar.
Whisk until mixture whitens.
Add beaten egg one third at a time and mix well.

Add kabocha and mix roughly.
Add flour, baking powder and cinnamon and mix.
Add milk one g\half at a time and mix.

Pour mixture inside 6 paper cupcake cups.
Bake at 170 degrees Celsius for 20 minutes.
Let cool completely.

Points: Do not mix all ingredients too much.
If you have too much mixture you can freeze it.
Re-heat muffins inside microwave oven before eating them!

RECOMMENDED RELATED WEBSITES

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,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Halloween Kabocha Croquettes

Halloween might all be about pumpkins but when it comes to cooking kabocha is far better!
Croquettes are popular all over the world, so why not make some for Halloween!
The witches will make a special brew to drink with them!

INGREDIENTS (for 6 croquettes)

Kabocha: 500g
Milk: 2 tablespoons
Butter: 20g
Honey: 2 teaspoons
Cinnamon powder: a little
Salt: a little
Cheese or Camembert cheese: 20 g
Raisins: 10g

Flour: as appropriate
Egg: 1
Breadcrumbs: as appropriate
Sliced almonds: as appropriate
If you have them dried somen (thin Japanese wheat noodles)

RECIPE:

Cut kabocha into rough pieces.
Put inside oven dish.
Cook inside microwave oven for 8 mintes at 700 Watts.
Peel skin off.
Bear in mind kabocha will be very hot when you manipulate it!

In a bowl mash the kabocha.
Add milk, butter, honey, salt and cinnamon.
Mix well.

Separate the paste into 3 identical quantities.
Make two balls with the first quantity around cheese/camembert cheese.
Make two balls with the second quantity mixed with the raisins.
Make two plain balls with the third quantity.

Shape each croquette like a small pear.
Roll them in flour, then beaten egg and then breadcrumbs (or sliced almonds, or dried somen).

Heat oil to 180 degrees Celsius and deep-fy.

Serve 3 different croquettes on a dish and decorate with Italian parsley.

How about the above for a more elegant presentation with croquettes filled qith camemebrt Cheese!

So easy!

RECOMMENDED RELATED WEBSITES

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,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Halloween Kabocha Pancakes!

The Japanese love pancakes, be they American or European style!
Have you ever tried making some with pumpkin or Kabocha?
Here is a simple recipe for Halloween parties!

INGREDIENTS: (For 2~ people)

Kabocha: 250 g (without the seeds)
All-purpose flour: 250 g
Baking powder: 1 tablespoon
Syrup (or sugared water): 2 tablespoons
Salt: 2 pinches
Milk: 450 ml/2 cups and a quarter
Egg: 1
Salad oil: 1 tablespoon
Honey: 2 tablespoons

RECIPE:

Cut the kabocha roughly and cook for 3 minutes inside a microwave oven.
Check it is soft enough before mashing it.
It does not have to be mashed down to paste.

In a bowl pour milk, beaten egg, syrup, salt and beat the whole well.

Add all flour and baking powder and mix well.
Add kabocha and olive salad oil and mix well till you obtain a smooth paste.

Use a non-stick frypan if possible.
Oil the frypan with a piece of kitchen paper imbibed with oil to avoid using too much oil.
Pour enough paste for a pancake and cover with lid. Keep cooking over low fire.
Turn it over after 20^30 seconds and cook again for same length of time.

Serve at once if possible!

RECOMMENDED RELATED WEBSITES

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,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery