Tag Archives: Desserts

Desserts, French gastronomy, French Restaurant, Gastronomic Photography, Japan

French dessert: Saffron Creme Brulee and Pistachio Ice Cream at Pissenlit in Shizuoka City!

March 6, 2014 dragonlife Leave a comment

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.

Saffron (or saffran, the spice) has the image of a seasoning used in combination dishes such Spanish paella, french Bouillabaisse or Indian rice, but it can also be used for extraordinary, is seemingly simlpl, desserts!

Chef Toru Arima/有馬亨さん at Pissenlit French Restaurant in Aoi Ku, Shizuoka City, has come with this original creme brulee, basically vanilla seasoned, with an extra twist: saffron!
Once you have cracked the thick and succulent caramel toppings you will discover a very elegant creme with a mysterious flavor!

Although the concept is French in essence, the home-made pistachio will add another aroma from the Mediterranean and middle East!
Note the fine saffron pistils sprinkled over the ice cream!
A rare treat and surely a discovery!

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

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, 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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, 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!
ABRACADABREW, Magical Craftbeer from Japan
-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, Bistro, Coffee, Coffee Shops, 美食, Dessert, Desserts, 静岡県, 静岡市, 観光, 農業, Food, Fruit, Gastronomes, Gastronomy, Ice Cream, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

Fruit Tart, Ice Cream & Coffee Pot at BLUE BOOKS cafe in Shizuoka City!

October 27, 2013 dragonlife Leave a comment

First visit at tea time!

Service: Very friendly, smiling and attentive
Equipment & Facilities: Great overall cleanliness. Superb washroom in same building separated from the cafe.
Prices: Reasonable
Strong points: Very generous cafe/bistro multi-genred gastronomy. Great variety. Great products. Entirely non-smoking in very modern atmosphere. Great books!

The typhoon was still raging when I decided to take refuge at BLUE BOOKS cafe in Aoi Ku, Shizuoka City.
After lunch the previous day I also wanted to take the pulse of the place at tea time/cafe time.
Naturally it was almost full with the difference that this time customers were more of all ages.

nice atmosphere on a rainy day!

I also noticed that more people were taking the opportunity to browse the books on display and sale that you may read on the premises even if you don’t buy any!
I hadn’t had the time to take lunch so I confess I was a bit hungry and decided to opt for a big dessert!

I ordered a fruit to which I added a supplement of home-made framboise (raspberry) ice cream!
Beautiful colors and so appetizing!
I also ordered a pot of coffee, the equivalent of at least three cups, which made for great value!

I found their concept of a fruit tart both generous and intelligent.
They bake enormous marzipan tart beforehand and decorate them with plenty of fruit freshly cut and placed on a minimum of cream or custard which allows you to savor the fruit first and ten dig into the tart and washing it all down with plenty of coffee! Certainly a lot healthier than usual and with such a natural taste!

Beautiful cranberry sauce you could spread on the tart after you have you have devoured the fruit!

But raspberry ice cream for my sweet tooth first!
Beautiful balance there: plenty of fruit and not oversweet!

And plenty of hot coffee served the right way!

Now, I have two small problems:
1) It will take more visits at lunch and tea time before I can tackle dinners!
2) I will have to avoid making it a habit, or people will think I’m addicted! LOL

BLUE BOOKS cafe
420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 4-6, Den Bldg 1F (5~10 minutes walk straight ahead from Shizuoka JR Station North Exit, around the corner at the large crossroads)
Tel.: 054-280-7644
Opening hours: 11:00~14:30 (lunch), 14:30^17:30 (cafe), 17:30~23:00 (dinner)
Entirely non-smoking!

Credit Cards OK
HOMEPAGE
FACEBOOK
Twitter: @BlueBooksCafe

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!
ABRACADABREW, Magical Craftbeer from Japan
-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, Biscuits, 美食, 農業, Gastronomes, Gastronomy, Italian Cuisine, Recipes

“Mammaretti” (Traditional Amaretti) by Maria Filice!

October 25, 2013 dragonlife Leave a comment

I have had the pleasure to know Maria Filice (a first-generation Canadian-American Italian) for quite some time and even had to the honor to read and write a review on her first book, Breaking Bread In L’Aquila by Maria Filice, a book that I actually offered to one of my favorite Italian Restaurants in Shizuoka City, Japan, a City famed all over Japan for its superior gastronomy!

Just the other day I had another great surprise when I received the above beautiful box all the way from the US from Maria who kindly asked me to taste the contents and give my impressions!

A very elegant and yet so homey box for a great present!

Although I am French, our gastronomy have shared so much with Italy since the Renaissance that the two have become difficult to differentiate. We also share a great love for almonds and cakes, pastries and biscuits created with them as almonds are not only so beautiful in taste but also because they are a valuable ingredient in food, particularly in winter, and even maybe more crucial, almonds are an indispensable source of vitamins and fibers!

True artisanal gastronomy at its best!

These Amaretti called “Mammaretti” for all her mother’s love are Maria’s latest creation in line with the beautiful recipes already introduced in her Breaking Bread In L’Aquila book.
Being fully aware of my own bias, I asked no less than nine friends (in only two days), all Japanese but truly cognizant of Italian gastronomy, to taste them and share their impressions!

Just the right size !

Japanese people in general do not really appreciate really sweet cakes or confectioneries, and my friends’ first reaction was to compliment on the great balance of the biscuits with the perfect sweetness and the truly intricate taste of the almonds inside them.
“So simple and so sophisticated!” was the overwhelming comment.
Not only adults but two 9 year old children tasted them (the children asked for more, of course!).
The children greatly appreciated the softness of the Mammaretti and its recognizable taste.
On the other hand, adults were also truly impressed and agreed this would make the perfect biscuit to eat at any time of the day, but more particularly with a rich coffee or even a light green tea! Bear in mind that the Japanese eat biscuits all day long!

As for me, these Mammaretti were simply a great discovery to cherish at all times.
This is genuine artisanal gastronomy and a direct visit to forgotten tastes and their lands!
I’m convinced that Maria puts a lot of love remembering her mother all the time when she prepares her little beauties!

A personal recommendation?
Do try them with a small glass of Amaretto Almond Liqueur!

“Mammaretti”, a little treasure to keep within hand’s reach all the time!

MAMMARETTI By Maria Felice
30 US $ per box (plus shipping and handling)
Orders can be diretly placed throughMaria Felice HOMEPAGE or e-mail to ff@foodandfate.com

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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:

-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, Desserts, 観光, 農業, Food, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Desserts at Pissenlit French Restaurant in Shizuoka City!

September 25, 2013 dragonlife Leave a comment

For all its French concept I very much doubt you will find such a dessert in France! See below.

I have always had a sweet tooth and a weakness for desserts although I do not appreciate over sweet dishes. I’m always looking for something more natural combining inventiveness with classical concepts.
I Always make a point to order desserts at Pissenlit French Restaurant in shizuoka City, Aoi Ku, as Chef Toru Arima/有馬亨さん is always bound to come up with unexpected and sublime desserts which will not tax your health!
Here is a succinct selection of what I \had the pleasure to enjoy recently!

This two-tier dessert was created with “croquignolles”, both very soft and crisp biscuits made with plenty of egg whites.

Home-made ice creams, caramel at bottom and Darjheling Te in between with seasonal fruits!

It was certainly a rare pleasure to open the whole and admire it before devouring it!

here is another example of the same cake with strawberry ice cream.
The sauces are custard and raspberry!

As I said above I very much doubt you will find this concept back in France?
Now, what is this blanc-manger made of?

Black sesame (no pun intended!) with black sesame and pear sorbets, and decorated with custard and raspberry sauces!

Although it does look very familiar the concept probably doesn’t exist in France either!

The mousse cake is made with kinako/dry soy bean powder!

The ice-cream is also made with kinako and local brown cane sugar!
Sorry for the blurry pic. I had to hurry before it melted away!

Looking for more! LOL

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:

-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, 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!

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!
-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, 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)

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, 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.

Sieve into a pan.
Cook over a little fire for a while to lower the humidity.

Spread thinly over a clean cloth to take out excess humidity.

Roll small balls (size of your liking!) and wrap them into cellophane paper. Twist paper hard to create shape.

Unwrap and top with some syrup and a nicely cut piece of steamed chestnut!

By adding some soy milk and more maple syrup you can create a beautiful marron paste!

So easy and healthy!
Enjoy!

RECOMMENDED RELATED WEBSITES

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

リゾット, 美食, Dessert, Desserts, 静岡市, 観光, 農業, Gastronomes, Gastronomy, Italian Cuisine, Italian Restaurants, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Italian Desserts: Royal Milk Tea Panacotta & Ciccolato Fondente at Soloio in Shizuoka City!

August 26, 2013 dragonlife Leave a comment

Service: Pro and very friendly
Equipment & Facilities: Great overall cleanliness and superb washroom
Prices: Reasonable
Strong points: Fresh local ingredients whenever possible. Both traditional and inventive Italian cuisine. Good wine list at moderate prices. Open late!

Yesterday was one of those very rare Sunday evening when we go out together to enjoy a repast on that particular day of the week.
Although this is the second time we visited Solio in less than 2 weeks this had been planned for some time.
Now, we had the occasion to enjoy two cute little desserts I have the pleasure to introduce here.
Note that good Italian restaurants in Japan come up with far more simple and sophisticated desserts than in Italy!

First: Royal Milk Tea Panacotta!

Adding seasonal fruit contributes so much to elegance, colors and taste!

This Royal Milk Tea is both rich and light as the Japanese do not add as much sugar as we Europeans.
The result is a light and sophisticated panacotta that leaves such a nice fianl not after a rich dinner!

Ciccolato Fondente, the Italian cousin of a Fondant au Chocolat!

Once again seasonal fruit add so much to balance and also health!

The cake itself is so cute and small enough not to worry you about the calories!

I surprised everyone when I asked for a knife, but is there a better way to make you discover the little treasure out of its trove?
Absolutely succulent! A sin!
Once again a big thank to Chef Takehiko Katoh/加藤武彦

SOLOIO
420-0858 Shizuoka City, Aoi Ku, Tenmacho, 9-7, Kita, 1
Tel./fax: 054-260-4637
Business hours: 16:00~24:00
Closed on Monday
Credit cards OK
Private parties welcome!
Happy hour: 16:00~17:00: 1,000 yen set-3 appetizers plate and 1 glass of house wine!
Smoking allowed BUT Non-smoking until 20:00 everyday!

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
-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, 魚, 魚海の幸, 農業, Fish, French gastronomy, French Restaurant, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Shizuoka marine products, Tourism

French Gastronomy: 4 More Fish and Seafood Dishes at Pissenlit in Shizuoka City!

August 22, 2013 dragonlife Leave a comment

As I said time and time again Shizuoka Prefecture is blessed with Suruga Bay arguably the richest sea in Japan, especially when it comes to variety!
The other other Chef Toru Arima/有馬亨さん wrote a “music partition” with fish and vegetables in particular. Except for one fish, they are all found in Suruga Bay and the vegetables are organic and grown here in Shizuoka Prefecture!
So what did we have?

An elgant appetizer concoted with cubes of seared bonito/katsuo from Omaezaki, lightly seasoned with garam masala, cubes of raw “mizu nasu” eggplants,all in a salt jelly equivalent to sea water and a sprinkle of golden sesame seeds!

Edomae no Anago/Conger eel from Tokyo!

The fish was poele/skillet-fried to a crisp and served with a fried basil on top astride a ratatouille of confit vegetables.

A view of the vegetables all grown organically in Kitayama farm in Fujinomiya City at the foot of Mount Fuji!

Gateau de poisson poele sauce pamplemousse/Skillet-fired fish cake with grapefruit sauce!

Now, what’s inside that fish cake?

Aji/Horse mackerel from Kurasawa fishing harbor in Yui, Shimizu Ku, Shizuoka City!
No need to mention that Shizuoka Horse mackerel is simply extravagant in Japan!

Amadai/Sweet seabream from Sagara fishing harbor in Western Shzuoka Prefecture!
This particular seabream is known for its fine nad soft scales. Instead of scraping them off, Chef Toru Arima/有馬亨さん brush them back and fry the fish on its skin creating a crispy “hairstyle”!

The tiny vegetables are also grown in Kityama Garden!
Ratatouile with David Cross okra and black shishito pepper!

The tiny vegetables are white goya/bitter gourd and green okra
As for the sauce, it is a beautiful red sweet pimento coulis accentuated with fennel oil!

No need to travel for me when it comes to fish!

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
-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, Chocolate, 美食, Dessert, Desserts, 観光, Food, French Cuisine, French gastronomy, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Dessert: Chocolate Ravioli at Pissenlit in Shizuoka City!

August 20, 2013 dragonlife 6 Comments

Ravioli are certainly a universally popular way of cooking pasta but have you ever imagined it as a dessert in French cuisine?
It looks so simple, tasty and elegant but it requires some skill!

Chef Toru Arima/有馬亨さん is always looking forward to offer something off the beaten tracks, even with seemingly common ingredients, but keeping things simple at all times!
So the dessert I recently enjoyed in the heat of summer consisted of the above home-made chocolate ice-cream, an offering definitely aimed at an adult sweet tooth!
The little tomadillo is organic and Shizuoka-grown!

Now, this multi-layered vanilla and chocolate Marquise cake must have taken some time to concoct!

The cold chocolate ravioli!
Not that simple to keep them ready although I have an inkling they are made at the very last minute and cooled down in ice!

A last note: the sauce is vanilla and framboise/raspberry coulis!

I hope I gave you some ideas for your next party!

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
-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, Bistro, Cafes, Cakes, 美食, Dessert, Desserts, 観光, 農業, Food, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Desserts: Tarts at Patina in Shizuoka City!

November 26, 2012 dragonlife Leave a comment

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 reasonable wine and cider list.

When it comes to cakes I’m a loser for tarts!
You simply cannot beat them when you are looking for the tastes you enjoyed at all times of your life.
They probably are the best example of seasonal cakes back home in France and in many other countries!

When it comes to indulging in them I go straight away to Patina in Aoi Ku, Shizuoka City where I enjoy them at my convenient leisure with a large cappucino!

Here are two I recently enjoyed:
The first one was advertised as apple and oranges, fruit you find in abundance here in this season!

Tarts there are usually served with a big dollop of ice cream to marry with the tart lightly grilled under a salamander!

For a better look of the fruit baked atop a light marzipan and crispy pate sucree!

With some delightful apple compote and elegant custard sauce and mint for the finishing touch!

The second one served with an elegant cappucino.
Can you guess what fruit are used this time?

Apple, fig, orange and banana!

Really appetizing, isn’t it?

Custard sauce with raspberry sauce, caramel sauce and ice sugar for a sin of a dessert!
So elegant!

And naturally exquisite ice cream to marry with the warm tart!

I always keep the dark baked pate sucree for the last bite!

PATINA, Café & Brasserie
Shizuoka City, Aoi Ku, Tenmacho, 17-9
Tel.: 054-266-9500
Opening hours: 11:00~15:00, 17:00~21:30 (last orders) for meals, 11:00~22:00 for the cafe, Sunday~Saturday
10:00~22:00 on Sundays
Closed on Tuesdays

BLOG
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

美食, 野菜, 薩摩芋, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Sweet Potatoes, Waffles

Sweet Potato Waffles

August 3, 2012 dragonlife 2 Comments

I wonder whether the Belgian had ever thought of using sweet potatoes in their waffles! LOL
Sweet potatoes are actually a very adaptable ingredient and it provides plenty of natural sweetness and beneficial nutrients!
So here we go with waffles with a twist!

Sweet Potato waffles

INGREDIENTS:S: (For 3~4 people)

Sweet potatoes: 700 g
Water: 200 cc (1 cup)
Sugar: 80 g
batter: 40 g
Milk of fresh cream: 50 cc (1/4 cup)
Dry raisins: 2 tablespoons
Oat meal: 3 tablespoons

RECIPE:

Slice the sweet potatoes.
Put them inside a large pan.
Cover with water.
Put a lid on.
Heat the water. When it starts boiling reduce fire to low and cook.

Once the sweet potatoes have become soft enough, take out of pan.
Peel them.
Mash them with a spatula.
If you like your sweet potatoes with a fine grain sieve them.

Add butter, raisins, oat meal and sugar. Mix well.

Add the egg yolks and mix well.
Add the milk or fresh cream little by little and mix well every time.

Separate mashed sweet potatoes mixture into a number of balls, each of a size big enough to make one waffle.

Brush butter (not included in the recipe ingredients) onto the inside surface of the waffle maker.
Put one ball on the waffle maker and top it with a portion of butter.
Close the waffle maker gently and cook.

Once cooked, bear in mind that it is comparatively soft. Take care when taking it out.

Eat with a fork or spoon!
The kids will love them!

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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:

美食, Dessert, Desserts, 豆腐, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tofu, Vegan, vegetables, Vegetarian cuisine, Vegetarian terrine

Vegan Japanese Dessert: Tofu Wagashi with Kinako!

June 14, 2012 dragonlife 2 Comments

For the pleasure of vegans and vegetarians alkie tofu can be prepared into delicious, healthy and simple desserts!
Here is a suggestion making use of soybeans in two forms: tofu and kinako (grilled soy bean powder)!

INGREDIENTS:

-Tofu: 1 standard pack
-Kinako (Grilled soy bean powder): plenty
-Salt and sugar: as appropriate

For the syrup:
-Granulated sugar: 100g
-Water: 100 cc/ml/1/2 cup

RECIPE:

-Cut tofu into small one bite cubes. Drain water from tofu. take excess water with kitchen paper.
In a saucepna pour water and sugar and sugar. Heat until the mixture has reached a syrup texture. Do not make caramel! Switch fire and let cool. Chill the syrup for a while inside refrigerarator.

-In a large enough vessel drop the tofu in carefully. Pour the syrup over the tofu. Chill inside refrigerator for 1 hour.

-Take tofu out of the refrigerator. Add salt, sugar and kinako. Mix in carefully with a spatula to cover the whole tofu with kinako.

-Place on a serving dish and sprinkle with plenty more kinako!

-Serve with a small wooden spoon!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Food, Food Health, Health, Japan, Shizuoka

Gastronomic Nightmares in Japan: Calories Count at McDonald’s, Starbucks & Mr. Donuts

March 28, 2012 dragonlife 3 Comments

McDonald’s at Shinjuku, Tokyo

As demonstrated by many food bloggers, cooking and creating great foods and drinks have become incomplete and unsatisfying when not considering the benefits or adverse effects of the same foods and drinks regardless of their taste.
I do not intend to delve into counselling or consulting, but only to offer some knowledge about the nutrition and health facts in Japanese food.
The Japanese have their own imported diners represented mainly by McDonald’s, Starbucks and Mr. Donuts. Since they are doing good business here, I was curious about the calories intake in their offerings.
Here are the results of my research. Please note that these numbers concern only food served inside Japan. I will let you judge the benefits!

MCDONALD’S

-Double Quarter Pounder Cheese: 825 kcl
-Bacon Lettuce burger: 422 kcl
-Hamburger: 274 kcl
-Cheese Burger: 322 kcl
-Teriyaki Mac Burger: 509 kcl
-Fillet Fish: 352 kcl
-Chicken Mac Nuggets (5 pieces+bbq sauce): 322 kcl
-Cinnamon Melts: 449 kcl
-Mac Fried Potatoes (M size): 454 kcl
-Mac Shake Chocolate (S size9: 211 kcl
-Hot Apple Pie: 211 kcl

Starbucks, Shinjuku, Tokyo

STARBUCKS

Below drinks are all Tall Size

-Matcha Cream Frapuccino: 430 kcl
-Caramel Frapuccino: 307 kcl
-Caffe Mocha: 320 kcl
-Starbucks Latte: 203 kcl
-Soy Latte: 200 kcl
-Mango Passion Tea Frapuccino: 144 kcl
-Caramel Makiart: 189 kcl
-Drip Coffee: 20 kcl

Mr. Donuts, Sendai City

MR. DONUTS

-Cookie Cruller Coconuts: 397 kcl
-Choco Fashion: 307 kcl
-Honey Cello: 192 kcl
-Old Fashion: 277 kcl
-Baked Chou Custard & Whip: 176 kcl
-Double Chocolate: 240 kcl
-Rich Donut Honey dip: 190 kcl
-Bon.De.Ring: 225 kcl
-French Cruller: 158 kcl

As an indication a non-active (physical exercise) lady needs 1750 kcl a day, a moderately active lady needs 2050 kcl a day and a physically active lady needs 2350 kcl a day. Count 20% more for a gentleman.

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,