Tag Archives: Food

Bento, 美食, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, 弁当

Today’s Bento/Lunch Box (12/30): Smoked Salmon Sushi Rolls Bento!

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It’s been some time since the Missus had created a bento with sushi, especially sushi rolls!

Those sushi rolls are a bit a classic for the Missus and she concocted two kinds with one common ingredient!

Having prepared the sushi rice she rolled some around smoked salmon and processed cheese and some more around smoked salmon and French cornichons, all of them wrapped in large fresh leaves of lettuce instead of dry seaweed. A Western-style sushi roll? Definitely! LOL

She completed the sushi box with pickled wasabi stems on a bed of lettuce and boiled black beans and chestnut compote for my dessert.

As for the side box:
Salad consisting of yellow and violet potatoes from the Missus’ family garden and black olives on a bed of lettuce, carrot tagliatelle (raw), walnut and plum tomato salad!

As usual, plenty of colors and very satifying food!
Certainly needs it in these rainy season days!

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:

-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

Bento, 美食, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, 弁当

Today’s Bento/Lunch Box (12/29): Karaage and Burdock Bento!

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This is another leftovers bento of the Missus!
At least it is so with the karaage which she “adapted” (according to her own words) from the leftovers of a big batch she had made the night before!

For once the rice came under the form and shape of three musubi/triangular (they can also be round!) balls of steamed rice!

She made two kinds of them, one containing sweet umeboshi/pickled Japanese plum pickled again in honey and wrapped in egoma/large shiso/perilla variety leaves. These are softer in taste and have more flavor than the usual shiso.
The other variety of musubi was rice mixed with nori/dry seaweed and hijiki/sweet seaweed furikake and partly wrapped in dry seaweed.
Both varieties of musubi were sprinkled with golden and black sesame seeds for more crunch.
Pickled cucumber and ginger roots in one corner and pickled carrot and wasabi stem in the other corner completed the main box.

This is the so-called leftovers box!

The Missus first stir-fried large chunks of burdock root and then dropped the leftover karaage in the pan at the last moment adding Thai sweet and hot sauce and black sesame seeds.
Once ready she let them cool down together before placing inside the side box.

The other third of the box contained fried goya and red pimento salad with an onsen-style boiled egg and Ameera Rubbins Pearl Tomatoes for dessert!

Great balance, beautiful and delicious!

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:

-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

Bento, 美食, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Today’s Bento/Lunch Box (12/28): Scotch Quail Eggs Bento!

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Normal eggs would be a bit too big for Scotch Eggs in a bento, so the Missus used quail eggs which are available anytime of the year here!
They are certainly daintier and more attractive!

While the rice was steaming she wrapped ready-boiled quail eggs in pork and beef minced meat seasoned with a little salt and pepper and made more cosnsistent with some breadcrumbs. She then fried the Scotch eggs slowly in olive oil and finished them in a teriyaki sauce of her own before letting them cool down.
Once the rice was properly steamed she just filled a box with it and topped it with plenty of freshly chopped parsley.

For better design she placed two Scotch Eggs cut in halves beside a whole one to also show the teriyaki sauce coating and completed the lot with Kyoto-style red cucumber pickles.

The side dish was conceived to complement the main box both in design and colors and a good supply of vitamins and fibers:
Salad consisting of lettuce, boiled carrot and broccoli, plum tomatoes, avocado, walnut, thin burdock root and pickled mini melons.
And for dessert, American cherries!

Once again plentiful, colorful and succulent!

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:

-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

Bento, 美食, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, 弁当

Today’s Bento/Lunch Box (12/27): Canned Mussles Bento!

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Any time we travel to France or New Caledonia, our two main foreign destinations on long holidays, we acquire as much canned food as possible as it is invariably cheap and so easy to accommodate back home in Japan!

The Missus has a special fondness for Spanish recipe escabeche-style mussles. It is difficult to find the small variety in Japan and she buys them always with a thought for “mazegohan/mixed rice”!

The rice box is no great difficulty and the idea can be expanded at will:
After steaming the rice she adds the whole contents of the can/tin, oil included, and mixes the lot while the rice is hot.
She adds the finishing touch with finely chopped thin leeks for more color and vitamins!

A closer look will prove it is very appetizing indeed!

But eating all these vegetables in Japan back from some heavy food in France is certainly a blessing!

Salad consisting of red, violet and yellow potatoes from the Missus family’s garden, black olive, corn and ice plant on a bed of lettuce and cherries for dessert. Plenty of colors there!

Two more salads to help me recover from the beautiful terrines and pies back in France:
-Chicken breast fillets (leftovers), tomatoes, sesame seeds and cucumber.
-Lightly stir-fried pimentoes of three different colors.

I could have called this bento, “The Link Between France and Japan Bento”! LOL

In any case very colorful, tasty and satisfying!

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:

-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

Crustaceans, 由比, 美食, 静岡市, 観光, 魚海の幸, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Sakura ebi, Sakura shrimp, Shizuoka, Shizuoka Cuisine, Tourism, Yui, Yui Harbor

Sakura Ebi/Cherry Shrimps Catching in Yui. Still Hard Work!

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Large painting of a sakura shrimp at the Yui Harbor Fisheries Association Building in Yui, Aoi Ku, Shizuoka City

Yui fishermen will tell you that life has become a lot easier with the advent of technology including motorised boats, radar, radio, machine-cotrolled nets and syphons, but they agree it is still a toil to go out every evening during the two seasons in Spring and Autumn.
Now, how hard was it not so long ago?

pulling the nets by hand!

Now, if you stroll along the street running along the shore of Yui, you will discover some vending machines adorned with copies of all paintings on the life of Yui Cherry Shrimps Fishermen which will give you a good idea of the hard toil local fishermen had to go through!

Pulling up the nets full of sakura shrimp.
It has always been a team work!

Pulling the boats to shore by hand!

Unloading the baskets full of Cherry shrimps.
The fishermen used to spend half of the night separating the shrimps from small fish.
Only ten years they started syphoning up the shrimps directly from the nets inti the the boxes.
A lot of damage to the quality as they dropped baskets inside the nets and shoveled their contents into boxes.
Now the job is far more efficiently done with very little damage.

Every morning after the cheery shrimps had been sorted out the fishermen had to auction their catch.
Now it is all taken care of by the Association and fishermen can hit the sack after midnight!

in the old days, fishermen gathered around food and drink before sleeping in daytime!
Now, they can sleep between midnight and noon!

Now the habor is completely walled in and the ships do not have to pulled upshore everyday except during the off seasons when they are being scrapped and repaired.

And now the Association is taking care of allotting the departure times and destinations everyday!

If you happen to be in Yui make a point to visit the new Yui Harbor fisheries Association Building where you will discover some interesting photographs!

It is located the new part of the harbor!

People there are shy but I’m sure you will find an old hand willing to relate old times!
All these pictures were taken back in 1963!

Pulling the boats upshore!

Unloading the Cherry shrimps!

Boats coming back to harbor!

Unloading the catch!

Blood, sweat and tears!

Traditional Fisherman’s gear!
Now they wear what they want under waterproof overalls and boots!

The beavhes have now been replaced with a safe harbor!

But for all the great improvements my old samurai friend will be the first to tell you this is still bleedin’ hard work!

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:

-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

美食, 野菜, 観光, 農業, Food, French Cuisine, French gastronomy, French Restaurant, Fujieda City, Japan, Japanese Gastronomy, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Gastronomy with a Japanese Twist: Foie Gras Matured with Mirin White Lees, Chouchou Farm Kankankan Musume Corn Vychissoise at Pissenlit!

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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 French gastronomy in Japan, great chefs in this country have a welcome tendency to experience with local products and ingredients to create entirely new delicacies that would have gastronomes running back home, in France!

To cut a long story short, on Saturday last week I had to visit Chef Touru Arima/有馬亨さん to bring him a couple of souvenirs from my recent trip to France and I just could not escape the temptation to have lunch there in spite of my tired stomach!
For once I skipped the wine and ordered a home-made ginger ale concocted with local ginger!

Actually the very reason for opting to saddle myself with another great meal was the unusual offering on the carte blackboard menu:
杉井酒造さんのみりん粕に着けたフォアグラ！
Sugii Shyuzou san no Mirin ni tsuketa Fowagura
Foie Gras matured with Mirin (sweet sake) white lees (“mout” in French) brewed by Sugii Brewery (In Fujieda City)!
I was simply doomed!

While Tooru was preparing the composite salad (I certainly needed a lot of greens to counterbalance the foie gras!) I was offered a slice of one of his succulent cake sale/salted pound cake created with local organic vegetables!

I did order a “simple salad” and this is what I ended up with!

Seared bonito, home-smoked salmon, inca mezame potatoes and all kinds of local organic vegetables!

It also included tasty scrumptious mushroom and home-made sausage fillings!

Most organic vegetables came from Shizen no Chikara farm in Shizuoka City!

The important detail: the bed of soft couscous!

The star of the day!

The beautiful pain de foie gras with Hungarian foir gras matured in the white lees of mirin brewed by Sugii Brewery in Fujieda City and seasoned with coarse pepper!

The soft pancake made with inca mezame potatoes!

Fig jam and a true beauty of a vychissoise concocted with kankan musume corn grown in Iwata City by Chouchou Farm!
I had a hard time savoring the whole at a slow pace, I can assure you!

For once I just had to skip dessert!

To be continued… (expect more regular visits!)

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

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:

-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

美食, 農業, France, French Cuisine, French gastronomy, Gastronomes, Gastronomy, Japan

French Gastronomy: Cooking with Bros in Chalon Sur Saone, Bourgogne, Part 1

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Bro’s Carbonara Tagliatelle!

During my (very short) holiday back home in Chalon Sur Saone, Bourgogne, neither the Missus or I had to worry about cooking!
We enjoyed our meals either at hotels, restaurants or in one of my two brothers’ homes!
My first brother is actually a professional chef whereas my second brother is a chef as a hobby (he goes as far as attending cooking school in spite of his vast experience!).

On the last day of our stay he cooked a “simple dinner” for the four of us, while we were enjoying (a) drink(s).
It was a pretty typical affair with many culinary influences.

Bro had an excellent idea for appetizers/tidbits to go with aperitifs and drinks while waiting for dinner to start.
Small round tomatoes first dipped in caramel sauce (just sugar, water and lemon brought to a boil and to a thin brown color before switching off the fire) and then coated with golden sesame seeds!
Interestingly enough they don’t seem to have black roasted sesame seeds in France…

The French, especially in Burgundy and Bresse, cannot spend a day without eating a big lettuce and vegetable salad every day!

So Bro served us an appetizer consisting of fresh local lettuce seasoned with his own dressing (had no time to check the recipe) and a “small” (we were taking the plane the following morning!) portion of his pork and pistacchio terrine out of a dish holding at leat 2 kg of it!

Bro loves his pasta and the Missus who is a pastaholic was certainly happy to learn that he makes all his own pasta!

He certainly has all the gear needed!
The pasta is first kneaded and left in the refrigerator for at least 3~4 hours before being prepared!

He used the kitchen table on which we ate later as a work table (after cleaning it, wiping it and sprinkled it with flour!)!

The streched pasta ready to be cut into smaller pieces and then passed through the machine to make tagliatelle!

Work made so easy!

The fresh tagliatelle ready to be boiled! Only 4 minutes!

The Tagliatelle Carbonara!
The sauce had been made the night before as it is easy to preserve and saved a lot of time!
Sorry, no recipe made available!

For dessert a fine apple tart made with thin pastry sheets, fresh apples and a minimum of sugar and spices!

To be continued…

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:

-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

Bourgogne, Burgundy, Chalon Sur Saone, 美食, 観光, France, French gastronomy, Gastronomes, Gastronomy, Photography, Tourism

Tourism Off the Beaten Tracks in France: Chalon Sur Saone (June 2012) Part 1

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Ancient houses, bars and cafes around Saint Vincent Square in front of Saint Vicent Cathedral.

In spite of being the second town in Bourgogne/Burgundy, France, Chalon sur Saone does not receive the acclaim it deserves. It is by far the oldest city of importance in Bourgogne as its river harbor and markets date back centuries before the Rommans invaded Gaul.
Did you know that it is also the birthplace of photography where Nicephore Niepce invented the first camera and took the first picture ever?
It is also the best protected gastronomic treasure of France. Just visit the Rue de Strasbourg with its 30+ restaurants in the Saint Laurent island surrounded by the Saone River and taste the great wines of the Cote Chalonnaise!
It being a very compact city it is so easy to discover at a leisurely pace.
Here are some photos taken during my trip back home (this is my hometown!)!

The gothic Saint Vincent Cathedral.

There are many ways and routes to visit the city.
But I always start with the old town located very near the Saone River and just wander round and round often retracing my steps back as many more opportunities for photography offer themselves!

Some of the well-preserved facades are over 600 hundred years old!

You will discover the latest fashions inside cute boutiques under the same facades!

No need to go and spend millions in Paris!
There you will find and buy what French ladies (and gentlemen!) really wear and at more attractive prices!
Chalon sur Saone and its suburbs house more than 100,000 souls and some major industries such as Areva and so on, meaning it is a major stop along the paris-Lyon-Marseille route where many businessmen form all over the world have to meet!

A old Burgundian roof out of nowhere…

A back street in the early afternoon…

Another back street…

A “trompe l’oeil” facade…

The oldest standing fully preserved building in town, a tower dating back to the early Middle Ages (over 1.000 years old)…

Oe can explore the back streets reserved for pedestrians for hidden shops and boutiques…

One can easily get a sore neck with all the photography subjects…

So many angles to shoot from…

Searching for gargoyles…

Such facades in “colombage” are all registered cultural assets and impossible to reproduce…

Come and sit at one of the cafe terraces around the Saint Vincent Square on a bright day…

People have been living there for the last 6 centuries…

There is still a Roman wall over 2,000 years old standing!

There are Irish Pubs for the thirsty!

if you want a quickand delicious fix you must try this baker!

Did you know that frog legs is a gastronomic specialty of the region?
But that’s for the next report!

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:

-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

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!

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

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:

-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

美食, 野菜, 豆腐, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Vegan Japanese Gastronomy: Sweet and Sour Fried Tofu and Mushrooms

4 Comments

For the pleasure of vegetarians and vegans tofu can be prepared as a hot and very satisfying dish all year round!
A typical example is Agedashidofu/揚げだし豆腐, tofu first deep-fried and then served in dashi.
As for the dashi use seaweed/konbu dashi!

INGREDIENTS: For 3 people

-Tofu: 2 standard blocks
-Cornstarch: as appropriate
-Shimeji mushrooms: 1 standard pack
-Enoki mushrooms: 1 standard pack
-Nameko: 1 bunch

Note: you can adapt with any ind of mushrooms.

-Seaweed/Konbu dashi: 600 cc/ml/3 cups
-Salt: a little
-Soy sauce: 3 tabelspoons
-Mirin/sweet sake: 1 tablespoon
-Japanese sake: 1 tablespoon
-Grated ginger: 1 tablespoon
-Yuzu koshio: a little
-Cornstach dissolved in water: as appropriate
-Grated daikon: as appropriate
-Chopped leeks: as appropriate

RECIPE:

-Wrap tofu in kitchen paper and leave it for an hour for excess water to be absorbed (about an hour).
-Place tofu on a dry wooden cutting board. Place a plate and weight on top and enough water will come out. Dry in kitchen paper.

-In a large pan pour the dashi, salt, soy sauce, mirin, sake, ginger, and yuzu kshio.
Bring to light boil.
Drop the mushrooms in.

-When the mushrooms are cooked to satisfaction pour the cornsatrch dissolved in water. Stir until you have obtained a smooth texture. Keep hot.

-Cut the tofu in adequate large bit sized cubes (you could have done it beforehand and take out excess water)>
Roll them in cornstarch. Shake away excess cornstarch powder.

-Fry tofu cubes in shallow oil until they have attained a very light bron color.
Take ou and pace in a dish.
Pour the sweet and sour mushrooms all over.
Decorate/season with grated daikon and chopped leeks.
Serve immediately!

You may also place the lot over freshly steamed rice!

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:

-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

Bento, 美食, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, 弁当

Today’s Bento/Lunch Box (12/26): After the Rain Leftovers Bento!

8 Comments

After two days of extraordinarily foul weather with torrential rain and hail, thunderbolts striking everywhere and flash floods, farmers and fishermen had to stay home as most housewives did.
So, the bento had to be made with whatever could be found in the fridge and pantry!

The Missus first steamed rice and served it with all kinds of leftovers!

She mixed the rice with “Chikaka/mixture of wet bonito flakes and cheese” and put some on top as well with thinly chopped dry seaweed. Very tasty rice!
She also included pickled ginger made by her mother for extra zip.

She then boiled some stringbeans and carrots and seasoned them with ground black sesame before adding them to the rice.
She baked some salmon and then fried it in soy sauce. She let it cool before placing it atop the rice.
Finally she decorated the lot with her special half-boiled marinated egg sprinkled with black sesame seeds!

As for the salad and dessert box the Missus arranged together fresh lettuce, pickled mini melon wedges, pitted prunes, cherries and orange wedges!

A bento to perk you up in bad weather!

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:

-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

Bento, 美食, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, 弁当

Today’s Bento/Lunch Box (12/25): Teriyaki Vegetable Chicken Rolls and Tamagoyaki Bento!

4 Comments

I called this bento “Teriyaki Vegetable Chicken and Tamagoyaki Bento”, but I could also have called it “Oyako/Parent and Child” Bento as they call any combination of chicken and eggs here in Japan!

The Missus prepared an interesting mame mazegohan/rice mixed with various beans by adding salad beans, and boiled green peas and broad beans leftovers with freshly steamed rice.
Great colors and very satisfying!

The side box was also very satisfying and for once I took my time to savor it instead of wolfing it down!

The Missus concocted two types of rolls with chicken breast fillets/sasami:
One containing mini green asparaguses,
the other containing carrots and pickled wasabi stems and leaves.
She fried them whole first before cutting them to size.
As for the teriyaki sauce I’m afraid this was a secret I’m not privy to!

She added some plain tamagoyaki (for dessert?) and plenty of vegetable with fresh lettuce and some sauteed green and red pimentos.

Very satisfying as I said above, yummy and so colorful!

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:

-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

Bento, 美食, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Today’s Bento/Lunch Box (12/24): Color Orange Bento?

8 Comments

Now, why did I call this bento “Color Orange” (nothing to do with “Agent”!)?
Well, the color was obviously present not only in the picture but also in the ingredients! Just remember that one way to translate “orange” in Japanese is “daidai/橙”!
Incidentally, orange is the official color of Shizuoka Prefecture!

The Missus (did I tell you her nickname is “Dragon”?) introduced the color in the “mazegohan/mixed rice” which included finely chopped carrot. She just filled one box with the lot sowing plenty of boiled (from her family’s garden) green peas for added taste and design.

Can you guess the element “orange” in the side box?
Actually one is invisible as an ingredient?

The orange color is obvious in the Missus’ half-boiled egg atop a salad consisting of potatoes, red onion, black olives and pink pepper flanked with lettuce grown at home.
I always try to entice the Dragon to include as much of her potato salad as possible! LOL

Beside the delicious plum tomato lies an interesting concept for a salad: thinly sliced cucumber, sesame seeds, natsu mikan orange wedges and boiled prawns, the lot seasoned with Daidai Koshio pepper, the invisible “orange” element!

If the Missus continues in the same vein, her bentos will not only be great to eat, they might become a photograph essay of its own!

RECOMMENDED RELATED WEBSITES

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:

-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

Bento, 美食, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products

Today’s Bento/Lunch Box (12/23): Egg Ribbons and Beef Chirashi Sushi Bento!

10 Comments

The Missus loves to make Chirashi Sushi for my bentos (and her own lunch!) but this might be the last for some time as “she is running out of ideas”!
Well, this particular one was a good idea!

The chirashi Sushi was designed in a two-color concept with a neat third coloration provided with violet daikon sprouts!

The Missus did prepare egg ribbons first while steaming the rice. They are not so difficult to make although they are very spectacular!

She stir-fried fine beef ribbons in ha sauce of hers (she wouldn’t disclose the ingredients!) and let them cool down.
Once the rice was steamed she added vinegar and a little sugar to turn it into sushi rice and finally mixed it with some fried beef and boiled green peas for more impact.
She then filled the box with the sushi rice mixture and topped half with egg ribbons, the other half with stir-fried beef and boiled green peas and drew a separation with fresh violet daikon sprouts!

A spring time side box with vegetable and fruit salad!

Boiled broccoli and marinated mushrooms lined with fresh lettuce and topped with plum tomato!

For dessert “Natsu Mikan” orange and yellow kiwi fruit with imported cherries!

Very satisfying, pleasant to the eyes and so yummy!

RECOMMENDED RELATED WEBSITES

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:

-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

Bento, 美食, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, 弁当

Today’s Bento/Lunch Box (12/22): Cherry Shrimps & Broccoli Tamagoyaki and Karaage Bento!

8 Comments

Today’s bento was a double hit with the Missus’ specialties, what with tamagoyaki and karaage, not mentioning the great majority of local ingredients again!

Again, after steaming plain local rice she seasoned it with her own pickled Japanese pepper seeds/sanshyo!

She completed the box with stir-fried local green peppers and aubergines/eggplants.
As for the home-pickled radishes they come from her family’s garden!

Now, what did the Missus place inside the side box?
Plenty of colors to start with! LOL

First, her special karaage/deep-fried chicken (shallow-fried actually). I definitely tasted some garlic there!
Plenty of lemon for added zip and vitamins and lettuce from the family’s garden!

I very much doubt you could find such a tamagoyaki outside our Prefecture as the Missus made it Yui Harbor Cherry Shrimps and local broccoli! A real delicacy!
She completed the whole with boiled mini corn and snap green peas and more lettuce!
For dessert, imported cherries! Hey, this might be the first time that the word “cherry” has two different meanings in one of my bentos!

Do I need say it was another beauty? LOL

RECOMMENDED RELATED WEBSITES

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:

-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