Tag Archives: Gastronomy

美食, Drinks, 酒, 静岡県, 静岡市, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Shizuoka Sake, Tourism

Shizuoka Sake Tasting: Kumpai Brewery: Oni Goroshi Honjozo

October 29, 2013 dragonlife Leave a comment

Interestingly enough, the name “Kumpai/君盃” is not of Japanese origin but came from China where it means “A Drink In Great Friendship”.
The label above represents the crossing of the Abe River by the side of which is located Kumpai Brewery!

Rice milled down to 65%
Alcohol: 15~16 degrees
Bottled in August 2013

Clarity: Very clear
Color: Light golden hue
Aroma: Dry. Apples, greens, alcohol
Body: Fluid
Taste: Strong fruity attack backed up by very pleasant alcohol.
More complex and deeper than expected.
Disappears fairly quickly with plenty of nuts and almonds.
Changes little with food.
Stays very fruity all the time with appearance of very dry oranges and nuts.
Tends to become more and more complex with the next sip.

Overall: A surprising sake by Kumpai Brewery.
I understand now why a seemingly simple honjozo has been their trademark in spite of the beutiful premium sake they produce.
A sake for all seasons, all occasions, all temperatures!
A sure value I would recommend to beginners and veterans alike!

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, 美食, 静岡県, 静岡市, 観光, 農業, Fish, Food, Gastronomes, Gastronomy, Hamburgers, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Fish Hamburger (Marlin Tuna & Tartar Sauce) at BLUE BOOKS cafe in Shizuoka City!

October 29, 2013 dragonlife 2 Comments

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

I got very hungry after lunch time after I had to report about gastronomic a research and demonstration held by members of the Wasabi Kai (report coming soon!) without properly eating, so I decided to do my own “research” in the hamburger menu at newly opened BLUE BOOKS cafe where I already have enjoyed their Foe Gras Hamburger.
There are 5 basic hamburgers and a possibility of adding more ingredients. I’m actually planning to ask for a combination of mine soon!
Anyway this time I was craving for fish so I couldn’t help ordering the fish and tartar sauce hamburger!
Since it is made with a slice of marlin tuna, all the better!

The Fish Hamburger!
Now, what do we have?

A glass of red pinot noir wine!

The fish burger!

Plenty of French (they are Belgian, actually!) fries. Tomato sauce and soft mustard are provided!

Let’s check what’s in between the great buns!

But before that you will have to pull out the BLUE BOOKS cafe stick!

Plenty of lettuce for great balance!

Tomato slice and thinly sliced onion!

Plenty of tartar sauce full of herbs!

The marlin tuna slice cooked on a grill!

Great attention shown: The bottom bun half is soaked with the grilled fish juices!
And the fish is just perfect with a great bite, just as good as meat!

Who said that hamburgers are not healthy? LOL

More soon!

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

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Baird Beer, Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 静岡県, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Beer, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Beer, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/10/28): Seasonal Release: Country Girl Kabocha Ale

October 29, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Seasonal Release: Country Girl Kabocha Ale

Dear Taproom Friend & Baird Beer Enthusiast:

We are pleased to release today the 12th anniversary edition of a deliciously down-to-earth autumn seasonal ale — Country Girl Kabocha Ale. The inspiration for Country Girl was my urbane yet wonderfully country-spirited mother, Sally Eshelman Baird. Fall was her favorite season and it is when my memories of her are most poignant.

New Baird Beer Seasonal Release:
*Country Girl Kabocha Ale 2013 (ABV 6.5%):

Kabocha is a Japanese pumpkin-like squash the taste of which is elegantly sweet. This year’s kabocha was grown on our new brewery property in Shuzenji. We first cook it in order to gelatinize it, then we add it to our mash where the enzymes from the malt help to further break it down into simple fermentable sugars. Several characterful varieties of malted barley produce a hearty wort that when married to the kabocha yields a flavor partnership of great depth and balance. After fermentation, re-fermentation and conditioning, the result is an earthy, rustic beer that manages to deliver an extraordinarily sophisticated yet subtle complexity of flavor. It is, to many resident beer enthusiasts, the flavor of fall in Japan!

Country Girl is draught only this year. We will return to bottling it next year when we enjoy a larger kabocha harvest.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食, Drinks, 酒, 静岡県, 静岡市, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Suruga Brewery: Tenkou Tokubetsu Junmai

October 28, 2013 dragonlife Leave a comment

After acquiring the defunct Yoshiya Brewery (Shizuoka City, Aoi Ku) license and continuing their brands such as Chumasa, Oni Goroshi and Tokaido, Suruga Brewery in Suruga Ku, Shizuoka City adopted the brand name of “Tenkou/天虹” meaning “heaven rainbow”!

It is a tokubetsu junmai!

Rice: Biyama Nishiki (Shiga Prefecture)
Rice milled down to 60%
Alcohol: 15~16 degrees
Dryness: + 2
Acidity: 1.9
Bottled in October 2013

Clarity: Very clear
Color: Very faint golden hue
Aroma: Strong. Pears, apples.
Body: Fluid
Taste: Strong attack backed up by assertive junmai petillant and pleasant alcohol and welcome acidity.
Complex and fruity. Pears, custard.
Disappears quickly on an even drier note with more custard and nuts and faint greens.
Takes a back step with food but reasserts itself quickly once away from it again.

Overall: A typical Shizuoka sake with all the usual facets, although stronger in approach than most.
The comparatively higher acidity makes it utterly enjoyable on its own.
Another sure value to keep in mind at all times of the year!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

静岡県, 静岡市, 観光, Festivals, Japan, Japanese Culture, Japanese Festivals, Shizuoka, Shizuoka City, Tourism

25th (and last?) Shizuoka Mikoshi Festival

October 28, 2013 dragonlife 2 Comments

Yesterday afternoon I experienced a great surprise and some disappointment at the same time….

Festivals are an integral part of Japanese life and culture.
But why are they so little advertised in some cities?
Unfortunately Shizuoka City is one of the culprits.
In the whole day I espied only one other expat when there should be droves of them!

For all the official attendance of Shizuoka City Mayor, Nobuhiro Tanabe/田辺信宏, the participans confide me that next year it would not be possible to hold a 26th event in the same form for lack of subsidies form Government Agencies…
To think that Shizuoka Prefecture is said to be actively promoting tourism.
I didn’t even know about the event after more than 36 years of residence and I discovered it yesterday because I had changed my schedule at the last second!
And it took place for 4 hours in a row all over the center of Shizoka City along Aoba Street, Gofuku Cho Street and Shichiken Cho Street!

In spite of it all Satoko Sanada/眞田里子さん was doing some great work announcing it all to the public!

At least the sake was on hand! (Mind you, not Shizuoka City sake, but Hamamatsu City sake by Hana No Mai Brewery!)

The Mikoshi Festival still has an Association! I hope they will still find a way next year!

Peace”!

Well, the younger generations are still hopeful!

Great kid!

I had arrived just in time for the preparations in Aoba Park Street before the real start of the festivities!

I took advantage of the waiting to take some shots of the participants!

All waiting quietly!

Let me do it for you, kiddo!

There were 7 mikoshi/お神輿 from Shizuoka City and 1 from Toyohashi City in Aichi Prefecture.
The great majority of the participants are connected with lumber and construction businesses.

Posing for the ladies?

Old hands taking it easy!

Great “happi/半被” design!

Colorful butterflies!

The lady on the left wears a happi emblazoned with a “aoi/葵/hollyhock” crest, that of Shogun Tokugawa Ieyasu!

Elegant!

These ladies’ long happi could become a new fashion fad!

Proud participants!

Still waiting…

Let’s have a look at the mikoshi while we have some time!

If you look carefully you will realize they are a miniature copy of real shrines!

Bear in mind that these mikoshi were made by lumber workers and wood craft artisans!

This one was topped with a Japanese phoenix!

Can you see etched against the background?

This one, too!

I love dragons!

I really love dragons!

Almost ready…

Last recommendations and encouragements by the organising committee and the Mayor!

At last the parade/procession is being launched!

Headed by the singers!

This young lady seems to enjoy the whole event for more than one reason!

Maybe a bit older but enjoying every moment of it!

These old guys seem to know they have a long way ahead of them!

Good team work!

With their eyes kept on the leaders!

Slowly but steadily warming up to the event!

Ambling in cadence through the crowd!

Great smile!

Strong ladies!

Stopped by a traffic light…

Hold it a bit more, guys!

Handsome gentleman for the lady photographers!

As strong as a man!

And certainly more beautiful!

Proud old men!

Encouraged all the way by the youngest generation!
There is still plenty of hope for great traditions!

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, 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

Credit Cards OK
HOMEPAGE
FACEBOOK
Twitter: @BlueBooksCafe

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, 美食, 静岡県, 静岡市, 観光, 豚肉, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Millefeuille Tonkatsu Lunch at Kiiro Izakya in Shizuoka City!

October 27, 2013 dragonlife 10 Comments

Service: Very kind and smiling
Equipment and Facilities: Great cleanliness overall. No shoes allowed inside. Very clean washroom
Prices: Reasonable considering the enormous portions!
Strong points: pork and tonkatsu!

I had been curious for some time about a new izakaya called “Kiiro/器いろ” which had opened this year just across my workplace. I had heard it used to be located in Ryogae Cho, Aoi Ku, before it moved to Takajo, Aoi Ku, Shizuoka City, considered as the new gastronomic area of Shizuoka City.

There is a general rule in Japan saying that one should try to eat and drink as far from one’s workplace as possible to protect one’s privacy, but it is simply impossible for me as I work just across a gastronomic treasure trove!

I hadn’t noticed they were also open for lunch so it was about grand time I investigated!

They are presently specializing in tonkatsu (pork cutlets and others) these days, although I heard later they used to serve udon lunches, which means I should hurry up before they change again!
The prices seemed a bit more expensive than those prevalent in lunch restaurants but the volume (200 g!) still guaranteed a good deal in the offing!

I was especially attracted by the dish called “Millefeuille Ｋatsu/ミルフィーユかつ”!

Authentic izakaya atmosphere inside!

The place is full of antiques!

Note that you are requested to leave your shoes at the entrance. The floors are covered with very soft and comfortable carpets, a bit unusual for this type of establishment!

I espied some sake from Shizuoka Prefecture, meaning I will have to visit the place again for dinner!

More antiques!

One reason I was particularly attracted was the fact that Kiiro uses only pork bred in Asagiri Plateau, north Izu peninsula in Shizuoka Prefecture. Eat local whenever you can!
Incidentally the meat comes from Yoghurt Ton Pigs!

The Millefeuille Katsu Lunch Set!
Absolutely enormous!
Frankly speaking i had doubts as whether I could eat it all! (Of course, I did!)!
Really great value at 14 US $/13 euros!

Red miso soup!

A generous portion of home-made pickles!

Plenty of rice served in a nice earthenware bowl!

The millefeuille katsu served with a light tomato sauce! (BBQ Sauce is available!)
Enormous!
The plate must be around 20 cm in diameter!

The millefeuille katsu is made of many thin slices of pork rolled together before deep-fried.
The pork is henceforth very light, extremely tender and so easy to eat!
As for the taste, this is definitely superior pork!

So many vegetables for a superbly balanced lunch!
Mind you, I very much doubt you will be hungry in the evening!

And even an home-made pudding for dessert!
Difficult to beat such good value!

See you soon there again for dinner!

KIIRO
Shizuoka City, Aoi ku, Takajo, 2-3-2, Sun City Takajo, 1F
Tel.: 054-254-0453
Opening hours: 11:30~14:00, 17:30~22:30
HOMEPAGE (Japanese)

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Shizuoka Sake Tasting: Sanwa Brewery-Garyubai Junmai Ginjo

October 26, 2013 dragonlife Leave a comment

Sanwa Brewery in Shimizu Ku, Shizuoka City has this famous label for one of its Junmai Ginjo representing two drinkers of the Edo Period and I know a lot of people who like to collect it!

Most of their sake are called Garyubai these days, a name which can be traced back to a local temple!

Rice: Gohyakumangoku (Toyama Prefecture)
Rice milled down to 60%
Alcohol: 15~16 degrees
Dryness: + 3
Acidity: 1.4
Bottled in August 2013

Clarity: Very clear
Color: Faint golden hue
Aroma: Dry and fruity. Pears, macadamia nuts, custard
Body: Fluid, slightly sirupy
Taste: Very dry attack backed up by puissant junmai petillant.
Very nutty at first with hints of oranges and custard.
Lingers for a while warming up back of the palate and tongue.
Mellows somewhat with food.
Turns quickly back to strong dryness away from food.

Overall: Straight forward dry sake best suited for food, especially heavy izakaya food.
Sake concept very different from mainstream shizuoka brews. The toji/brewmaster is of the Nanbu School from Iwate Prefecture and never uses the Shizuoka yeasts.
can be enjoyed at all temperatures in spite of its elevated status. Would do well at a BBQ!

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, Bistro, 美食, 静岡県, 静岡市, 観光, 農業, Food, Gastronomes, Gastronomy, Hamburgers, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

Foie Gras Hamburger Lunch at BLUE BOOKS cafe in Shizuoka City!

October 25, 2013 dragonlife 4 Comments

The love story between America, Japan anf France continues!

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!

Very busy on opening day in spite of Typhoon No 27!

The center of Shizuoka City is definitely taking a big turn towards modernity with a completely renovated Den Building in Aoi Ku 5-10 minutes straight walk from the Shizuoka JR Station!

Entrance sign from indoors.

Taita Company opened its new venture of the first floor of Den building with a vast cafe cum book store with the name of Blue Books Cafe. This the 19th different restaurant or cafe (to which must be added 6 more stores) although the company has succeeded to conceive them all in different genres.

It is both a cafe restaurant for lunch, a cafe in the afternoon and a restaurant in the evening although you could easily combine two of them as you are welcome to stay as long as you want for a drink.
It also doubles up as a multi-genred bookstore of a higher level.

The books also make for great decoration!

One can choose (if available) a spot of his/her choosing for maximum enjoyment.

There is also a comfortable entrance/exit linking to the rest of the building and its shops!

Take a seat near the kitchen and bar if you are interested in the workings of the place!

Great decorations hanging on the red brick wall!

The menu is pretty large for lunch and is written in English (with very few typos!)!

Since it was my first visit I decided to have a go at one of the best offerings: Foie Gras Poele (not “poire” which means “pear”! LOL) and Berry sauce Burger!

Fresh leaves salad and drink included!

A real beauty. don’t you think? And really big!
At 17 US $ ridiculously cheap!

Home-made grilled hamburger steak with superior beef!

Real foie gras separately poeled/sauteed with a beautiful cranberry sauce and real cranberries! Top American gastronomy (with a French touch!)!

Plenty of absolutely fresh vegetables!

Plenty of chips!

Even the buns are worth the visit!

Great attention to details!

More articles coming soon as I will have to survey cafe and dinner time as soon as possible!

Credit Cards OK
HOMEPAGE
FACEBOOK
Twitter: @BlueBooksCafe

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, 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

笑い, 美食, Food, Food Humor, Gastronomes, Gastronomy, Humor, Japan, Japanese Gastronomy, Shizuoka, Shizuoka City, Shizuoka Cuisine

Weird Japan (38): “A Taste of the Through World”?

October 24, 2013 dragonlife Leave a comment

Found this at a local market this morning!

This food is distributed by KRC Co. Ltd of Tokyo, a big wholesaler.

Mind you, since I’m a fantasy fan, such food might help me at last to penetrate the other side of the world!

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, Beef, 牛肉, 美食, 酒, 野菜, 静岡県, 静岡市, 観光, 豚肉, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Pork, Recipes, Restaurants, sake, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism, Wagyu Beef, 和牛

Wagyu Beef at Sumpu No Nikudokoro Restaurant (Lunch) in Shizuoka City!

October 23, 2013 dragonlife Leave a comment

Service: Friendly, attentive and smiling
Equipment & Facilities: Great cleanliness overall. Beautiful and modern gender-separated washrooms
Prices: Reasonable (wayuu is not cheap anywhere!)
Strong points: Almost completely local ingredients. High class beef and pork. Great local sake and shochu list! Non-smoking at lunch time!

I had been curious for some time about a new restaurant which had been opened this year above a convenience store of all things this year when the far corner across Cenova Department Store in Aoi Ku, Shizuoka City, was reclaimed for development.

The name of the restaurant is “Sumpu No Nikudokoro/駿府の肉処”. Sunpu stands for the old name of Shizuoka City and Nikudokoro means “the place for Meat”!
Pity they don’t take the pains of at least writing the English pronunciation when you hear that Shizuoka Prefecture and City have recently declared to promote tourism more actively…

I had noticed this advert for a single donburi/bowl dish priced at 800 yen/8 US $/6 Euros for quite a while and I had thought that the place was maybe a very reasonable and simple restaurant subsidized by the Shizuoka Prefecture Government, the Agriculture Department in particular. I was proved slightly wrong!

Frankly speaking the lack of explanations and introductions on the ground floor was a bit frustrating and I was somewhat surprised to find out after climbing nondescript stairs to stand in front of small but elegant entrance!

An the surprises only continued after I had stepped inside!
Wow! Special Wagyu certified from Shizuoka Prefecture!
Actually no less than 12 breeders have been awarded the distinction in our Prefecture!

hey were not shy about exhibiting the meat used in the restaurant, a sure sign of superior quality!

Then I started to understand!
Wagyu is horribly expensive in Japan, wherever it is produced and moreover if it has received the label ‘Special Choice” by the Government!

The restaurant is owned and run by the Shizuoka JA (Japan Agriculture), the biggest Agricultural Association in Shizuoka Prefecture (and also heavily subsidized by the country!)!
Now, I knew why the prices were still comparatively reasonable, even for local products!

The establishment is absolutely spotless clean with a direct view into the kitchen! Talk about superior hygiene!

Not only the meat, but most of the sake and shochu are also brewed in Shizuoka Prefecture!

There are three types of seating: A counter by the window, very practical for individual guests of\r couples, benches and tables for 4 people apiece and a dig-in kotatsu Japanese room you can partly or completely reserve for a meal away from other guests’ sight (500 yen extra per person in the case). The Japanese room can be completely reserved for up to 8 guests. Otherwise parties up to 26 guests are accepted. Total reservation can be insured for up to 66 guests.

The sliding doors of the private Japanese-style room.

My first was for lunch at which you can a choice of single bowl dishes between 800 and 980 yen (very popular with office workers and doctors working nearby!), and three meat lunch sets between 1,200 yen and 3,000 yen. I chose the latter, which at 30 US $ is still very reasonable!

Next time I will strongly suggest that they write an English translation!

Not only the wasabi (of course!) but even the salt is local!

Supreme fat to coat the BBQ plate with before grilling the meat and vegetables! Extravagant!

Absolutely beautiful!
Now, what do we have?

Two kinds of wagyu and Kinton-o pork form Shizuoka prefecture!
Actually our Prefecture is nationally know for its supreme pork!

They need to translate that, too!
It does make for good reading, actually!

In the bckground lean Wagyu Beef and in the forefront Kinton-O Pork!

Great attentions to detail: served with grilled garlic slices and chopped thin scallions!

Naturally the vegetables are exclusively local!

Local vegetable salad and Shizuoka green tea as a bavarois with jelly!

Shizuoka-grown Koshihikari rice! A real beauty!

They should translate that too in English:
Shizuoka Koshikari rice is the earliest to be harvested in the island of Honshu: planted in April, rice grains appear in July and the rice is harvested end of August!
It is nicknamed “Pearl Rice”!

A light soup, perfect to wash all that good food down!

100% Shizuoka orange juice! The real article!

You grill everything at your own pace and order!

So tender and so juicy wagyu beef!
What else can you ask for?

Look forward to more reports as I want to investigate some of the ridiculously cheap meat bowl lunches and of course a full dinner with local sake and shochu!

Sumpu No Nikudokoro
Shizuoka Sodachi
Shizuoka City, Aoi Ku, Oote Machi, 2-15, MRK Bldg., 2f (across Cenova Dept. Store above 7 eleven convenience store)
Tel.: 054-251-4129
Opening hours: 11:30~14:00, 17:00~23:00
Closed on third Wednesday of each month
Credit Cards OK
Reservations highly recommended for dinner!
HOMEPAGE (Japanese)

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Bryan Baird’s Newsletter (2013/10/22): Baird-Shiga Kogen Hop Fest Collaboration Ale

October 22, 2013 dragonlife 2 Comments

Baird Beer & Taproom Events Bulletin

Baird-Shiga Kogen Hop Fest Collaboration Ale

Dear Taproom Friend & Baird Beer Enthusiast:

Passion and authenticity are hallmark traits of craft brewing. So too is the spirit of friendly cooperation and genuine camaraderie among artisan brewers. This spirit has manifested itself of late in what has become known as ‘collaboration brewing’ — the joint effort between breweries of conceptualizing, formulating and then brewing an original beer together. We were honored to be able to collaborate with our brewer friends at Shiga Kogen recently in just such an endeavor.

We at Baird Brewing love the hop and we steadfastly have been committed to using it only in its most minimally processed whole flower form. Sato-san and his crew at Shiga Kogen have been pioneers in the revival of small-scale hop cultivation in Japan. Before this year’s hop harvest I suggested to Sato-san that we brew a beer together at the Baird Brewery in Numazu, the recipe for which would be designed based on the exclusive use of whole flower hops harvested at the Shiga Kogen hop yard in Nagano prefecture. He said ‘yes.’ Collaboration on!

The Shiga Kogen brewers were up at the crack of dawn on Saturday, August 24. They busied themselves picking hops in the pouring rain to drive to Numazu for immediate use that day in the Baird Brewery kettle and whirlpool tank. Freshly picked non-dried hops are called ‘wet’ hops and they must be used in very short order or they will begin to mold. Well, from Nagano hop yard to Shizuoka brew kettle, only 6-7 hours passed. We dumped roughly 12 kg of Shiga Kogen wet hops into our brew system — several times the normal usage of dried hops. We also added around 2 kg of dried Shiga Kogen hops from the previous harvest. Shinshuwase, a Japanese variety, was the main hop used. Two hops of mysterious origin, one thought to be of American pedigree and one European, also were put into action.

Sato-san and I designed Hop Fest Collaboration Ale with two things in mind — the hop harvest and the autumn season. The autumn season is reflected in Hop Fest’s deep mahogany color as well as its rich malty flavor. So as to leave the spotlight on hop character and malt flavor, we kept the wort gravity moderate at 12.45 Plato and the final alcohol content reasonable at 5.3%. As a fortuitous finish, we were able to harvest a bit of our own first-year hops (mostly from Shinshuwase and Cascade rhizomes gratefully received from Shiga Kogen), planted on our new brewery grounds in Shuzenji, and to add them as a dry-hop addition to the post-fermentation conditioning tank. Hop Fest Collaboration Ale is unfiltered, secondarily fermented in package and naturally carbonated. It is a delicious symbol of what people can achieve when working joyously together.

Hop Fest Collaboration Ale will be debuted at a kick-off party to be held at the Nakameguro Taproom this Thursday, October 24. Brewers from Baird and Shiga Kogen will lead an initial kanpai at 7:00 pm and be available to talk about the collaboration and field any of your questions. Shiga Kogen beer and hops will be the themes at the Nakameguro Taproom from Thursday through Sunday (November 27). In addition to Hop Fest Collaboration Ale, three other Shiga Kogen hop-harvest ales will be on tap: Miyama Blonde Harvest Brew, Harvest Saison, and “Even Prime” White IPA Harvest Brew. Baird will contribute to the hop theme with two small-batch German single-hop brews: Magnum Single-Hop Ale and Perle Single-Hop Ale.

Chef Joon is getting into the act too, featuring three unique dishes made in part with Nagano and Shizuoka ingredients: (1) Wild Boar and Yam Goulash with Malted Whole Wheat Bread (paired with Hop Fest Collaboration Ale), (2) Shio-ika and Kama-age Chirimen Pizza (paired with Miyama Blonde Harvest Brew, and (3) Homemade Deer Sausage with Soba Spaeztle (paired with Harvest Saison). The shio-ika and chirimen for the pizza are from Nagano and Shizuoka, respectively. The deer for the sausage is from our new brewery neighborhood in Izu, and the soba flour is from Nagano.

Please plan to join us at the Nakameguro Taproom this weekend and help us to make the celebration as collaborative (and fun) as was the brewing!

Hop Fest Collaboration Ale will also be served on draught, beginning Friday, October 25 at the following loyal and long-time customers of Baird and Shiga Kogen: Popeye, Good Beer Faucets, Finlaggan, Tir’na’nog, Four Hearts Cafe, Craft Beer Market Toranomon, Beer Yokota, Beer Bar Maru Maru, Bulldog, Grow Stock, Banji Kaicho, Vivo, Kamikaze, Craft Beer Base, Beer House Ken, Gold’n Bub, Okadaya, Towers and Craft Beer Bar. The bottle-conditioned version will be available in limited supply through our Japan network of Sakaya retailers also beginning Friday, October 25.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

観光, Festivals, Japan, Japanese Culture, Japanese Festivals, Matsuri, Photography, Shimada City, Shizuoka, Shizuoka Festival, Tourism

Shimada Obi Festival 7: Daimyou Gyouretsu-The Lord Parade

October 21, 2013 dragonlife Leave a comment

The Sabres Dancer!

I finally went to watch the Shimada Obi Festival today where I took literally hundred of pictures and have to divide this report on of the strangest/unusual festivals in Japan into many parts!
This report is about the last section of the festival and features the nationally famous Sabre Dancers!!

the Daimyou Gyouretsu/大名行列 is the sole responsibility of the Dai Nana Kai/第七街/Seventh District and come last after all the chariots, stage dancers and parades have come through since 8:30 a.m. They usually start between 13:00 and 14:30 depending on the day.

Onlookers were sitting on the kerb a good hour before the scheduled Parade!

They are very strict about the organisation and young members ensure that there isn’t the slightest impediment.
I was told in no uncertain term by a metal cane wielding young man to move to the sides well before the parad actually reached my spot!

The “leaders” are extremely proud of their prerogatives, even by Japanese standards.
This is after all the aristocratic part of the festival and in Edo times they were far more obvious about their power and authority as the local Lord and his retainers paraded for real!

The first herald!

The lancers!

The Lord’s mark of authority carried inside portable boxes!

Heavy stuff actually!

Those two kids are supposed to represent the two most powerful retainers!

The archers!

Kids have also taken the place of the Lord and his sons on horses!
And horse handlers are now ladies!

The Lord parading past a cake shop!

Most of the lower ranked retainers parade is enacted by children!

Those dancers are a modern addition!

The hairstyles were vastly different, then! LOL

At least these kids are not taking it all too seriously!

The Overlord was pulled along atop a small float.

Bow to the Lord!

Taking a rest and being re-groomed!

No parade would come along without its music band!

A rare smile from the handlers who seemed to enjoy themselves more than some uppity “retainers”!

Even the lord seemed more amenable to his subjects!

Another Lord with lady handlers!

At last the ones all had been waiting!
The Sabre dancers!
This was makes the unique name and fame of this festival in the whole of Japan!
Enormous obi/sashes are wrapped around giant swords secured by sashes around the dancers’ waists.

All the dancers carry different obi/sashes wrapped around their swords.
The “apron” is also unique.
All are made of expensive silk. They carry a real fortune along which is is displayed only for three days every three years!
The Parade is a very expensive a affair to take charge of. Therefore it has been held every 3 years ony for 107 times!

The dancing is also a tough challenge along the 1.7 km ( 1 mile) main road which takes more than two hours.
To think they go through that three days in a row!

The Dancers have to hold an umbrella (they certainly need it in the heat!) with one hand, make big waves with the other hand and raised the knees high with every step!

Tough for photographers who are not allowed to stand or walk in front or across the Parade!

Not so many onlookers on the sunny side of the road which could burn your skins in a jiffy, but one couldn’t walk on the shady side between the Parade and the houses along the street!

Some of them were obviously tired!

Tough work to raise your knees under that heavy apron!

Tough work too to raise your arm above the shoulder and make a circling wave back and forward!

Helpers were carrying low stools on which they could rest every time the parade had to stop!

A well-earned rest!
Mind you, even in such a sitting position it must be tough to carry all that finery along!

Fortunately an army of handlers were here to give plenty of support, water and encouragements!

One thing was sure, all had strong legs!
The dancers are basically different every three years as it is a very sought after honor!

This particular dancer was very popular with the crowd as he took often the time to look and wink at them. Note the whiskers!

There was plenty more to follow including the brandishing and throwing of decorated poles but I was running out of batteries!

A common feature to top-class Japanese Festivals!

I hope that in three years’ time technology will have evolved enough to make it a film of it all without fear of running out of batteries!

RECOMMENDED RELATED WEBSITES

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Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

観光, Festivals, Japan, Japanese Culture, Japanese Festivals, Shimada City, Shizuoka, Shizuoka Festival, Tourism

Shimada Obi Festival 6: The “Clash” of the Chariots

October 20, 2013 dragonlife Leave a comment

Make way!

I finally went to watch the Shimada Obi Festival today where I took literally hundred of pictures and have to divide this report on of the strangest/unusual festivals in Japan into many parts!
This report is about the so-called clash of the chariots (not real floats) and all its fun!

Dai Nikai Yatai/Second district Chariot

The Chariots/Yatai seen during the Shimada Obi Festival are chariots more than floats.
Shimada City counts seven districts, Dai/第 Ichi, Ni, san, Yon, Go, Roku and Nana Kai/街.
The first six districts look after their own chariot which is also used as theater platform where plays are enacted by local kids.
The seventh district is in charge of the Lord Parade/Daimyou Gyooretsu!

Lovely fans of the Dai Nikai/Second district!

Although each chariot, after “having received permission from the other districts” is allowed to mave along the main district past all districts.

More lovely fans of the Dai Nikai!

But the fans will stay inside their own District to cheer their chariot as it passes them by.

The “movers”!

Although the chariots are mounted on wheels, these same wheels are more of wood and metal and are fixed to the frame. They do not roll!
One main reason for that is that a free-wheeling chariot is just too unstable to control.
Hence the armies of “movers”!

Now, this is tough work to ensure three days in a row!

Each “mover” is armed with a long pole made of a solid tree trunk cut at a slant at its base.
The poles will be used to lift and push the chariots from any side as thick tree trunks are fixed to the bottom frame just above ground!

Whereas at other times of the day the chariots will become the theater stages, in the morning they are paraded along the main street to the sounds of drum and Japanese fife players sitting inside!

The rope pullers of the Dai Ni Kai!

On the other hand teams of young men will pull the chariots with long ropes to help move forward.
But when it comes to moving sideways the “movers” will take care of the show!

The Fourth/Dai Yon Kai District pullers having a break!

Getting ready!

A last re-adjustment before the pull!

A few more details to take care of!

the “cheerleaders” standing on the roof, sticks in hands!
Notice that they are all light-weight!

The fans’ fans!

The Dai Yon Kai Chariot about to start!

The Dai Ni Kai Chariot about to star, too!
The whole affair is to manage to have two chariots moving along each other in different directions without any mishaps!
Not easy!

Still waiting to start…

Just a few more seconds…

Start the drums!

Moving forward at a slant needs so much physical synchronization!

Now the “problem” is starting! Both teams must absolutely ensure the very close by-passing!

The “clash” is beginning!
Actually it is all carefully planned banter.
The two chariots “riders” will scream at each other to leave the way or move aside.
There will be no real fight in spite of the very “serious” faces of the participants.
But in the rare occasion when the chariots do hit each other by accident older members will immediately run between the handlers and shout them away from each other in no uncertain words!
The police is invisible at such times and the citizens handle themselves!