Tag Archives: Gastronomy

Sushi for Vegetarians & Vegans (2)

January 22, 2008 dragonlife 2 Comments

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Here are other very typical examples of sushi fit for Vegetarians and even vegans!
So next time you are planning to eat sushi, come armed with your knowledge and tease your favourite sushi chef with it!

Top picture:
From right to left, top to bottom:
Yuuba (tofu sheets), Takenoko (bamboo shoot), Myoga (ginger sprout), Gobo (burdock roots)
Ki no mi (leaf vegetable variety), Awafu (cooked tofu), Kamo Nasu (pickled eggplant/aubergine variety), Hakusai Maki (Chinese cabbage roll)

From top to bottom:
Sugiku no Ha Maki ((pickled chrysanthemum plant roll), Kabu Tsukemono (pickled turnip), Takenoko (bamboo shoot)

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Today’s Bento/Lunch Box (3)

January 21, 2008 dragonlife 2 Comments

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When I talked about today’s bento/lunch box with my better (worse?) half last night I “ordered” plenty of vegetables to help me recuperate from the usual heavy toll my body takes on week-ends.
Here what she came up with:

Three “nigiri” rice balls, left with “hijiki” seaweed and amatare/sweet sauce, centre with “umeboshi”/salted Japanese plum and right, with “hujiki” seaweed and sesame seeds.
A piece of processed cheese, French pickles and homemade Japanese pickles.

Boiled brocoli, cauliflower and Brussels sprouts, white sausage from Fukuroi City and chorizo sausages. Dressing came apart.

Boiled eggs mimosa-style on a two-tiered vegetable bed of beans and small greens, boiled mini asparaguses and cherry tomatoes. Dressing served apart.
A few biscuits for dessert to go with coffee. Et voila!

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Sushi for Vegetarians & Vegans (1)

January 19, 2008 dragonlife 2 Comments

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Although I’m not a vegetarian nor a vegan, I do understand the needs of people with different regimen and always try to inform them about gastronomic options available in Japan and Shizuoka Prefecture.
Now, sushi for strict vegetarians or vegans exist as sown in those two pictures I took yesterday in a very small but famous Sushi Restaurant called Sushi Iroha in Iwata City, south of Toyoda JR Station.

The picture above features vegetables all grown in then neighbourhood Which were first cooked or/and marinated:
From left to right and top to bottom:
Konnyaku/Devil’s Tongue Yuber Paste (nigiri)
Celery marinated in Amazu/sweet vinegar and Umeboshi/salted Japanese plum (nigiri)
Shiro Negi/white leek (nigiri)
Na no hana/Rape Blossoms (nigiri)
Gobo/Burdock Roots (nigiri)
Satsuma Imo/Yams (gunkan)
Daikon/Japanese Long Radish (gunkan)

Next I was served a sublime creation concocted with Ebine Imo/Ebine Tuber served mille-feuilles style intersped with sushi rice and presnted with dashes of olive oil, seame oil/goma abura and soy sauce/shoyu.

Look forward to reading Part 2!
HOMEPAGE

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French cuisine: Lunch at Sugimoto

January 17, 2008 dragonlife 3 Comments

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Sugimoto is may favourite French restaurant for the simple reason he tries whenever possible to use only ingredients grown or raised in Shizuoka Prefecture.
Dinner or lunch, you can expect the same quality, inventiveness and service.

So last Sunday, as I had nothing to do and my better (worse?) was away to work, I rode the bike for a look around and stopped there at around 13:00.
I chose the Lunch Set C for 2,500 yen which included bread, butter and coffee.
The first dish, above, consisted of a salad made with fried scabbard fish/”tachiuo” from Suruga Bay and vegetables from Hamamatsu City.

The main featured Suruga Beef from animals raised in Shizuoka City, away from the agglomeration and again vegetables from Hamamatsu City, including an unusual violet carrot/”murasaki ninjin” with skin. Usually I’m not a great fan of cooked carrots, but this was special. Of course the beef was a beauty!

The dessert would make a lot of people jealous: chocolate mousse (just the right sweetness, nothing cloying), mikan sherbet and Campari jelly.

Needless to say, I did ot mention my wife where I had lunch away from her!

Sugimoto
420-0072 Shizuoka City, Aoi Ku, Ni-ban Cho, 4-1
Tel.: 054-2531160
Closed on Wednesdays

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Tea Buckwheat Noodles: “Tya-soba”

January 17, 2008 dragonlife 2 Comments

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Shizuoka Prefecture is celebrated for its green tea all the World.
Vegeterians (and vegans!), rejoice! A company called Ikejima Foods in Hamakita Ku, Hamamatsu City has come up with Tea Buckwheat Noodles/Tya-soba!.
Tea comes from the Kawane area which produces some of the best tea in the Prefecture.
The noodles contain no preservatives and neither the noodles, nor the tsuyu/soup contains any animal extracts whatsoever (no milk or egg products).
One pack contains enough for 4 small or 2 medium portions.

As for cooking, here are simple instructions:
Cold Noodles style:
Dilute tsuyu/soup in 100 ml of clean water.
In one big pan heat 2 litres of water. Bring to boiling point. Drop in noodles. Lower fire to samll. Stir with long chopsticks. The noodles are ready when they readily come to the surface. Wash them rapidly under running cold water inside a “zaru”/small basket or inside a bowl full of cold water until noodles are cool enough. Drain water and place on a flat dish over a bamboo net if possible. Eat noodles by dipping them in tsuyu/soup to which you can add freshly cut raw leeks and wasabi (or any spices you fancy!)

Hot noodles style:
Dilute tsuyu/soup into 230 ml of hot water.
Cook noodles as for cold style. Drain and drop into bowl full of tsuyu/soup. Add vegetables, freshly cut raw leeks and spices to taste.

“Meicha Soba”
Ikejima Foods
Hamamatsu City, Hamakita Ku, Terajima, 2351
Tel.: 053-587-1025

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Bryan Baird’s Newsletter

January 16, 2008 dragonlife Leave a comment

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Baird Beer & Taproom Events Bulletin 2008 #1

Topic:
-Seasonal Releases: Three Baird Beer Bocks
-Double Piston Whisky Barrel Bock Debut Party at Popeye’s in Tokyo (Sat. Jan. 12)

Dear Taproom Friend & Baird Beer Enthusiast:

Warm New Year greetings! 2008 promises to be yet another excellent year for the beer enthusiast. To seize your early attention, we are debuting three brand new Baird Beer seasonals (all lager-style Bocks): Braumeister’s Bock, Double Piston Bock and Double Piston Whisky Barrel Bock.

*Braumeister’s Bock (ABV 6%):

Brewed in the tradition of German-style Bock beers, Braumeister Bock’s opulent maltiness is leavened perfectly by a lager-type roundness and subtle fruitiness. The flavor experience is long, rich and smooth. The alcohol strength provides a pleasing tinge of warmth in the finish. Brewed in the summer for comfort and sustenance in the winter; you will not be disappointed.

*Double Piston Bock (ABV 7%):
This is our go at a German-style Dopplebock. It is a higher gravity, higher alcohol, longer maturation (brewed in February, 2007) version of a standard Bock. It is, in essence, a lager porridge — extravagantly malty, unctuous in mouthfeel, nourishing in effect. Put a log on the fire, pull a good book from the shelf, curl up with your sweetheart and enjoy the privilege of
life!

*Double Piston Whisky Barrel Bock (ABV 7-Plus %):
Within the world of fine alcoholic beverages, different categories are intimately interconnected. Lovingly and authentically crafted wines, sakes, whiskies and beers have more in common with one another than they do with industrial products within their same category. Scotch Whisky and Beer, both sharing the same primary ingredient — malted barley — enjoy a special affinity. Well, we have made the most of this affinity by marrying our Double Piston Bock to a freshly emptied Scotch Whisky barrel (from Arran Distillery — Scotland’s newest — on the Isle of Arran) for an extremely blissful 3-month interlude. The offspring of this marriage, Double Piston Whisky Barrel Bock, is a wonderful genetic blend of its different parents.
In particular, the whisky mother imparts soft notes of vanilla, coconut and buttery caramel to the otherwise beery character imparted by the Dopplebock father. This is a one of a kind beverage you will not want to miss!

The Arran Distillery Whisky barrel used was made available through the enterprising effort of Popeye’s proprietor, Aoki-san. Sayuri and I will be attending the debut launch of this Bock Beer series at Popeye’s on Saturday evening, January 12 (6:00 – 9:00 PM). Please join us. The Double Piston Whisky Barrel Bock is in extremely limited quantities and the draught version will be available only at Popeye’s and our own Fishmarket Taproom. Very limited quantities of the bottle-conditioned version will be for sale beginning Saturday, January 12.

Both draught and bottle versions of the Braumeister’s Bock and Double Piston Bock are in more ample supply and will be available both at The Taproom and through the family of Baird Beer retailers in Japan.

Cheers!
Bryan Baird

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Tofu Cakes

January 16, 2008 dragonlife Leave a comment

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Good news for those people who like good, healthy and traceable foods!

The other found another interesting product in Kakegawa JR Station Local Products Market cakes made with tofu in Kikugawa City.
They come in five different flavours as for the jam included inside. I bought the blueberry, Japanese Plum and Strawberry ones.

I tasted (guzzled down) the strawberry one.
Very tasty, but not overwhelming sweet. Great with a cup of Shizuoka Green Tea!
Great cakes for health conscious mothers!

Tofu Kashi
KIKUGAWA POEM SHINGATSU
Kikugawa City, Mineta, 1315-1
Tel. & Fax: 0537-733003

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Today’s Bento/Lunch Box (2)

January 15, 2008 dragonlife 2 Comments

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Tuesday is one of my “regular bento day”!
Well, today my better (worse?) half happened to have some fresh “anago”/conger eel ready.
She concocted “Anago Kabayaki Shirashizushi”
She first prepared sushi rice that she mixed later with some finely chopped cold Japanese pickles.
She then cooked sweet Japanese-style scrambled eggs she spread over the rice after they had cooled off.
She then made Anago Kamayaki. This usually done over a grill, but she cut the fish into appropriate pieces and fried with Japanese seasoning. Once cooked she mixed them with Tare/Japanese sauce in a bowl and placed them over the rice. The last touch was Italian parsley leaves on top of each fish piece:

As for the salad to go with it (Vitamins C…), she used already greens topped with cheese, pickles and boiled baby corn. The dressing was added separately for later seasoning!

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Lime Chili Pepper Condiment: Yuzu Nanban

January 15, 2008 dragonlife Leave a comment

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Many a foｒeigner in Japan has discovered “yuzu Koshyo”/lime salt condiment, which is also produced in Shizuoka Prefecture and other places.
But have you heard of Yuzu Naban? It is a particularly useful mixture of lime and ground chili pepper. It accompanies well almost any “ethnic cuisine” as well as nabe/Japanes pot-au feu.
The bonus is that it does include any additives, but only natural spices!
This particular one is locally produced in Iawata City, although nt always easy to find away from Westen Shizuoka.

Yuzu Nanban
Shibayuzuen Farm
Shizuoka Ken, Iwata Gun, Sakuma-cho, Sakuma, 1689
Tel.: 0539-87-1051

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Italian Cuisine: Bar Rusticale

January 13, 2008 dragonlife Leave a comment

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Ten years ago when for the first time I came through Aino, Fukuroi City off Aino JR Station on my way to university, the word “desert” in any meaning was the only term I could think of.
How much it has changed since then! The Station had been created out of nothing to accomodate football/soccer fans going to the Ecopa Stadium. Since then, companies, houses and shops have sprouted everywhere on the then cheap land. It has moreover become a practical bedtown halfway between Fujieda and Hamamatsu.
The net result is that it has given birth to a few very decent restaurants, bars and even a good supermarket where I was able to acquire some hard-to-find local sakes!

Now, I had for some time wondered what was concealed behind the simple facade of this small restaurant just 3 minutes walk off Aino Station south exit. I had the opporyunity to find Bar Rusticale on the Internet and decided it was worth a visit!

Toshikazu Nakayama and his wife, Yoshie opened this unprepossessing bar-restaurant in August 2006 and have already attracted a faithful clientele including foreign visitors from the nearby Hi-Tec Company.

Venturing there on my own proved a mistake as it was physically impossible to sample all the offerings. The cuisine, simple and tasty, bears a personal note and goes down so well with the beer, wine, cocktails, shochu and, surprise! surprise!, a sake by the Aoshima-Kikuyoi Brewery in Fujieda City. Actually I drank the sake as it was perfect with the Italian cuisine (luckily I do not know any Italians in Fukuroi City!).

Now, the unconditional pizza lovers will be happy to learn that they offer a scrumptious “kinoko sauce/mushroom sauce pizza, just the right size for a single hungry expat!

But the simply extravagant mushrooms and sea urchin cream risotto would be reason enough to eat at Bar Rusticale!
It is also the perfect place to relax on your own or in company either at the counter or at a table surrounded by a very clean and clear decor. There are enough drinks and tidbits to keep you busy for a while!

Problem is that it will be difficult to avoid it from now on as I have to go past it every Friday!

Bar Rusticale
437-0031 Fukuroi City, Aino, 2042
Tel. & Fax: 0538-446387
Opening hours: 11:00~14:00, 17:30~22:30
Closed on Sundays and 3rd Monday.

HOMEPAGE (Japanese)

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Today’s Bento/Lunch Box (1)

January 9, 2008 dragonlife 6 Comments

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It seems that lunch boxes, bento in Japanese, are increasingly becoming popular with foreigners, not only in Japan but with a lot of former of expats who spread the word back home.
Since my better (worse?) half does have to prepare a bento for me at least three times a week, It is only doing justice to her to introduce what she concocts (I will ot impose the sandwiches I sometimes “order”!) with a lot of care, I must admit.

Today’s fare was “hijiki gohan”, rice steamed with hijiki seaweed, carrots, soy sauce, sake and I do not know what else, with some homemade Japanese pickles. The accompanying “dish” is from bttom to top, left to right, “kamaboko/fish paste” inserted with Shizuoka-made “wasabizuke/pickled wasabi”, boiled eggs, sweet violet yams dessert stew/”murasaki satsuma imo ni”, fresh plum tomatoes, roast pork and sauce, French piｃkles/”cornichons”, lettuce and greens!

A complete lunch as you can se!
Look forward to the next posting!

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Whale Meat

January 7, 2008 dragonlife 11 Comments

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One can easily eat whale meat at Sushi Restaurants In Shizuoka Prefecture or even buy it directly at supermarkets.

Most of it come from Sperm Whales/Mako Kujira.
Whale meat should not be confused with Iruka/Dolphins whose meat has appeared on Japanese tables since times immemorial. It concerns an entirely different taste and cooking.

Whale meat can be appreciated in various form:

“Kujira Tataki”, that is whale meat cooked in small cuts ready for sashimi.

“Kiujira Salad”, including Whale Tartare and Carpaccio.

“Kuijra Seikyoyaki”, a Japanese way of cooking and serving cut to be eaten with hot rice, or even instead of a beef steak.

“Kujira Karaage”, or deep-fried whale meat, great with sake!

As Sushi, it does come in many guises to accomodate various parts.
Each region has its own traditional ways and presentations.
Incidentally, whale meat is safer than any meat from land animal, as it is purely biological!

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Setting the record straight:

I fully understand this article will not be appreciated by some people, but do not expect me to apologize for whatever reasons!
I would like to to remind short memories that whales were practically decimated from (under) the surface of this world in the 19th Century by US and European whalers for their oil used in lamps. When the US in particular realised that they were quickly running out, they pushed for mineral oil exploitation with the economical and political consequences we are still suffering from. In short the ovekilling of whales is the direct cause and link to wars in the Middle East.
Last but not least, who and what was Commodore Perry after all?
A whaler! The US had had promoted a common whaler captain to the grand rank of Commodore for the political and diplomatic needs of the time as he happened to ply his trade in nearby seas!
I mentioned that whale meat is safer than beef. Incidentally, who practically exterminated bisons as a policy for driving Indians (Amerindians) out of the way and now makes a big deal of protecting them?

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Shizuoka Beer 3-2: Wind Valley Beer/Kaze No Tani no Biru-Pilsner

January 6, 2008 dragonlife Leave a comment

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This is my second tasting of the beer from this micro-brewery lost in the east of the prefecture at the foot of Mount Fuji:

Wind Valley Beer/Kaze No Tani no Biru-Pilsner

This particular beer is an organic beer using 50% of wheat malt.
It is unfiltered and should be kept in a cold environment because of its live yeast.

Clarity: smoky (unfiltered)
Colour: golden
Foam: solid, steady and lingering.
Aroma: light, yeasty, bread, oranges, cloves
Taste: Dry, bread, yeast, oranges. Becomes a little sweeter later

Overall: Taste nicely lingering in mouth. Very satisfying drink. Sharp on palate with a marked individuality. Goes very well with food

Homepage (Japanese)

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Agricultural Products: Fig Jam/”Ichijiku Jyamu”

January 4, 2008 dragonlife 2 Comments

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In this world replete with additives, preservatives, artificial colouring and jellified matters, it has become a boon to discover or beiing offered real fruit jams as they should be!
My good friend, Patrick Harrington brought me this particular fig jam from Ito Ciy in the Izu Peninsula yesterday.
Izu Peninsula, an almost subtropical area at times is celebrated for its fruit and derived products in particular.
This fig jam contains locally-grown figs, sugar and citric acid, and that is it.
Sweet but not cloying at all mixed with some welcome acidity, it tastes like real fig with the right consistency and even a little cruchiness provide by the minuscule seeds.
Best appreciated on its own, especially on toasts, but would also make great toppings over fruit tarts and give this wild flavour to sauces for wild fowl, duck and venison!

“Ichijiku Jyamu”/Fig Jam
Poduced and sold by Aira Izu Agricultural Cooperative
Ito City, Usami, 1808-1
Tel.: 0557-489300

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Shizuoka Hotsprings: Atagawa Dai-Ichi Hotel

December 30, 2007 dragonlife 2 Comments

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Report and pictures courtesy of Patrick Harrington

Atagawa Dai Ichi Hotel
413-0302, Kamo Gun, Higashi Izu Machi, Naramoto, 1267-2, Izu Atagawa Hotsprings
Tel.: 0557-23-2200
Prices: 10,500~16,800 per person per night, breakfast and dinner included.

You might think that a visit to Atagawa in East Izu City would be solely for the delights of a hot spring soak. But the Atagawa Daichi Hotel is no one-trick pony. Indeed it has its indoor and outdoor spas, complete with scenic views of the sea below. But we had read from customers’ comments that the food in this mid-priced hotel was surprisingly good.
And it was.

Everything was served together. Two bowls were heated by wax candles, and as these simmered away we tucked into the multitude of dishes on offer.
In one bowl were some skewered gingko nuts with azuki beans. In another were some chunks of radish and carrot in a soy marinade. My favourite was a very small dish containing some fresh seaweed with grated yuzu.
And the chawamushi was full of beans, chicken, and some tasty green leaves.
To be honest, even though there was an enormous array of dishes this kind of meal can be had in any number of decent hotel restaurants in Shizuoka and other prefectures.
Indeed the centrepiece, the sashimi platter, contained only three kinds of sushi: tuna, squid and mackerel. However the sashimi was just about perfect, firm but tender, smooth yet tasty. And this was true throughout the meal, everything was so fresh and carefully cooked.
Then we tried the hot plates that were now ready. in one was juicy pork with cabbage, in the other kinmedai fish, a local speciality, which was so tender, with thin noodles, Chinese cabbage, large mushrooms and assorted vegetables. A complimentary glass of local strawberry wine was also provided.
With unlimited rice there was no room for dessert which was just as well, since there wasn’t any, except a ponkan!

After the meal, which was served in our room, we sat by the window and watched the Christmas firework display, which reminded me of my taste buds.