Tag Archives: Gastronomy

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

Vegan Korean Recipe: Namuru-style Asparaguses

May 14, 2012 dragonlife 2 Comments

Fresh asparaguses, especially green ones, are still very much in season!
Here is a simple way to accomodate them Korean-style to please vegans and vegetarians!

INGREDIENTS: For 2 people

-Fresh green asparaguses: 5
-Sesame oil: 1 teaspoon
-Salt: 1/3 of a teaspoon
-White sesame seeds: 1 teaspoon
-Black pepper: a lttle

RECIPE:

Cut off bottom ends of asparaguses and peel off the bottom half.
Make sure to discard the peeled part as they tend to stick inside the palate!

Cut the asparaguses as in above picture in easy-to-eat size.

pour sesame oil in a fry pan and fry asparaguses.
Adding some sliced garlic then would be a good idea!

once the asparaguses have been cooked to satisfaction add salt, sesame seeds and black pepper and fry a few seconds.

Simple and delish!

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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

美食, Daikon, Daikon leaves, 野菜, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Vegan, vegetables, Vegetarian cuisine

Vegan Japanese Recipe: Daikon Leaves, Imo and Miso Stew

May 12, 2012 dragonlife Leave a comment

Here is another simple Japanese recipe to satisfy hungry vegans and vegetarians which also has the merit to be ecological and nutritious!

INGREDIENTS: for 4 people

-Daion leaves: all the leaves of 1 large daikon
-Taro, sato imo/里芋 (frozen or fresh and pre-boiled) 8~10 (peeled)
-Aburaage/fried tofu sheet: 1
-Miso paste (of your choice): 4 tablespoons
-Sugar: 4 tablespoons
-Sesame oil: a little
-Cornstarch: as appropriate

RECIPE:

Cut the daikon leaves and aburaage finely and frt in sesame oil until satsifactory.

Add enough water to dissolve the miso into a proper miso soup. Add imo.

Once the imo are cooked to satisfaction add miso paste, sugar. mix. last add cornstarch to attain the appropiate consistency.

So easy!

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Bonito, 美食, 魚, 魚海の幸, Fish, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine

Japanese Gastronomy: Simmered Bonito-Katsuo no Kakuni-Recipe

May 12, 2012 dragonlife Leave a comment

Bonito or Katsuo/鰹 is a very popular in Japan, especially in Shizuoka Prefecture where it is mainly brough to fishing harbours such as Numazu and Yaizu!
There are many ways to prepare it and kakuni/角煮 must be one of the most popular techniques!

Fresh bonito fillets

INGREDIENTS: For 4 people

-Bonito: half a fish
-Fresh Ginger root: 1 cube (5x5x5 cm)
-Dashi/Japanese soup stock: 1/2 cup (100 cc)
-Japanese sake: 2 tablespoons
-Soy sauce: 3 tablespoons
-Mirin/Sweet Japanese sake: 3 tablespoons
-Sugar: 3 tablespoons

RECIPE:

Cut the fish in adequate pieces.
Pour boiling water over cut fish or boil them for a short time.

Transfer the fish into a saucepan.
Add the sake and dashi/soupstock.
Cook over a weak fire for 2 minutes.

Add the sugar and continue to simmer.

Skim off the scum/unwanted matter regularly.

Add the soy sauce.
As there is little water in the pan, beware not to lose it.
Add the thinly sliced raw ginger root.
Once you have obtained a light brown color, add the mirin. It will give gloss to the whole.

Once the liquid has become sirupy serve as above!
Can be kept in a dish and re-heated.
Can be used cold in bento!
Use some nice greens for a beautiful contrast!

More katuso recipes coming!

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

Today’s Bento/Lunch Box (12/21): Kaki no Tane Salmon & Taro Imo Curry Bento!

May 11, 2012 dragonlife 4 Comments

Sometimes the Missus has the knack of using both leftovers and “junk food” in the same bento!
Can you guess what the junk food and leftovers are?

The rice box was a comparatively simple affair.
The Missus having steamed the rice, she filled the box with it and sprinkled plenty of furikake on it. That particular furikake consisted of dry seaweed, shijimi shellfish and golden sesame seeds.
She decorated the rice with two pickles of her own, local carrot and wasabi stems and leaves combination, and radishes in amazu vinegar.

As usual the side dish was full of colors, a fact that the Missus always works on.
Now, where are the junk food and leftovers?

The junk food is there!
The Missus coated fresh salmon with breadcrumbs made of crushed “Kaki no Tane” before frying it. These are very hot sembei you can find anywhere in Japan!
She added lemon for more taste and boiled broccoli for the fibers and vitamins.

These contain the leftovers!
I love taro imo/satoimo just boiled and I always make a batch of them.
The Missus cares little for them as such, so she accommodated my taro with carrots and further cooked them in a light curry sauce of hers!
Very soft and tasty!
As for dessert it consisted of a sole mini tomato! LOL

This just shows that bento are not only delicious and nourishing but also an entire part of Japanese gastronomy which can be accomodated at will anywhere in the World!

RECOMMENDED RELATED WEBSITES

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Bistro, 美食, 観光, Food, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Hamamatsu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Bistro: Kuroneko Tei in Hamamatsu City!

May 10, 2012 dragonlife Leave a comment

Service: Very friendly and unpretentious
Equipment & Facilities: Great general cleanliness. Very clean washroom
Prices: Reasonable~appropriate
Strong points: Southern France Cuisine. Wines popping out of nowhere. Great use of local products.

Whereas Shizuoka City is very compact and easy to walk around, Hamamatsu City with a similar population proves to be a veritable expedition when it comes to discover its hidden treasures!
But it is certainly worth exploring!

Over 10 years ago when Akira Fukui/福井章さん (everyone calls him “Fuku Chan”) decided to leave the corporate world and open a bistro he found this place called Kuroneko Tei/くろねこ亭/The Black Cat Restaurant just vacated by its former owner and decided not to change the original name although he cares little for cats!

It was far from easy at the beginning but the black cat brought him good luck in the end!
He refurbished the place little by little, keeping the first floor with a counter seating 7 people free of smoke and creating a private space for partying, eating, smoking, exhibiting local artists and holding mini concerts upstairs!
The establishment being tucked away in narrow side street it has become one of the best known secret places in town!
People are invited to relax and share a word at all times!
The only problem is that the place is dark making photography tough work!

Fuku Chan at work in his tiny kitchen!

The food and wine are definitely French-inspired!

With plenty of solid and reasonable French wines such as this Cote du Rhone/Grenache by Domaine Jean David!

He shows great support to local farmers, fishermen and even artists as a lot of local pottery is used in his restaurant!

Some of the wines lying in wait for you!

Foreigners are welcome (Fuku Chan is a fan of the Yamaha Top Teague Rugby Team!) and forks and knives and chopsticks are available with a nice cat chopsticks rest!

Live sawagani/river crabs!

All kinds of friends seem to bring him local finds!
Yesterday one brought local live sawagani/river crabs!

Italian cuisine is also present with caprese salad!

Local asparaguses sauteed and served with cheese!

Southern French cuisine appears very much with local fish!

Isaki/伊佐木/Chicken Grunt (the fish name!) meuniere!

Fuku Chan had the sawagani drunk live in white wine before deep-frying them as they were!
A true local delicacy!

Even Spanish and Moroccan cuisine find their way in with this tajine paella!

As the menu changes regularly expect new finds and morsels!

To be continued…

KURONEKO TEI
430-0931 Hamamatsu City, Naka Ku, Shinmei Cho, 315-8 (Sakana Machi Street near Shimizu Bank)
Tel: 053-453-9334
Business hours: Lunch, 12:00~16:00 (Friday, Saturday and Sunday only). Dinner, 17:00~23:00
Closed on Tuesdays and fourth Monday
First floor entirely non-smoking!

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Beer, Beer Brewery, 美食, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2012/05/09): Nakameguro Tap 4-Year Anniversary; New Seasonal Releases — Saison Sayuri and Continental IPA

May 10, 2012 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Nakameguro Tap 4-Year Anniversary; New Seasonal Releases — Saison Sayuri and Continental IPA

Dear Taproom Friend & Baird Beer Enthusiast:

The greater Tokyo area has always constituted the primary market for Baird Beer. In fact, even though our brewery and first Taproom business (Fishmarket Taproom) were started and are based in Numazu, Shizuoka, it would be no exaggeration to state that we survived our first decade because of the fan base in Tokyo.

It was four years ago this month that we finally brought our Taproom concept to where the action was — Tokyo. We opened the Nakameguro Taproom on May 10, 2008. We will be celebrating the 4-year anniversary of our Nakameguro Taproom beginning this Thursday, May 10.

Upcoming Taproom Events:
*Nakameguro Taproom 4-Year Anniversary Celebration (Thurs-Sun, May 10-14):

This 4th birthday party promises to be a culinary, as well as beer, treat as new head chef Joon and his kitchen staff are planning a special menu of French brasserie style dishes. Menu highlights include: Quiche with homemade smoked bacon and cheddar cheese; “Palourdes Sayuri” with Frites (Saison Sayuri steamed clams with fries); and Morning Coffee Stout Float with Maris Otter Tuile. (Go to the Nakameguro Taproom blog for a complete menu listing: http://bairdbeer.com/ja/blog_nakameguro/). For those of you who have not been by to meet and taste the wonderful food of Chef Joon, this is a golden opportunity.

Of course no Taproom birthday celebration would be complete without a special commemorative batch of Baird Beer. This year, our brewers are honoring the Nakameguro Taproom with NT-4 Belgian Real Red Ale. This spicy and fruity Belgian-yeast fermented red ale (ABV 6.6%) is to be served de-gassed as ‘real ale’ dispensed through an English hand-pump — a first for us with a Belgian yeast beer. NT-4 Belgian Real Red Ale will be tapped at the opening of business on Thursday, May 10.

May 10 also happens to be the birthday of my partner and wife, Sayuri, and she and I will be celebrating at the Nakameguro Taproom with the sneak-preview release of Saison Sayuri 2012. Please plan to join us for what promises to be a deliciously fun celebration.

New Baird Beer Seasonal Releases:
*Saison Sayuri 2012 (ABV 6%):

Saison is an idiosyncratic Belgian-style beer of moderate strength that tends to be spicy and highly refreshing. Sayuri, of course, is my wife and partner and matron saint of Baird Beer. Saison Sayuriis my annual birthday tribute to this lovely woman. The 2012 version is brewed with small spice-like additions of the peels and fresh juice of local aoshima mikan fruit from the local orchard of our carpenter and friend, Nagakura-san. The result is a piquantly quenching brew that still manages a great, albeit understated, depth of character.

Saison Sayuri will be available both in kegs and bottles (630 ml) at Baird Beer retailing pubs, restaurants and liquor stores beginning Friday, May 11.

*Continental IPA (ABV 6.7%):

This is our first go at an India Pale Ale brewed entirely with continental European malt and hops — malt being German and Slovenian, hops being all German (70 BUs in the kettle and whirlpool; double dry-hopping with a combination of Tradition, Spalter, Tettnanger, and Hersbrucker). The character is wonderfully herbal and floral.

Continental IPA is part of our May Hop Madness Month event which is ongoing at all of our Taproom pubs. It will be available both on draught and in bottles (630 ml) at other Baird Beer retailing pubs, restaurants and liquor stores beginning Friday, May 11.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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Cakes, 美食, Dessert, Desserts, 茶, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Strawberries, Tea, Tourism

French Dessert with Local Shizuoka Ingredients by Tetsuya Sugimoto in Shizuoka City!

May 9, 2012 dragonlife 2 Comments

Service: Highly professional and friendly
Facilities: Great overall cleanliness. Beautiful washroom
Prices: Reasonable~appropriate
Strong points: Freshest produce and ingredients only, mainly from Shizuoka Prefecture. Organic vegetables, top-class Shizuoka-bred meat and Suruga Bay seafood. Seasonal food only.

Map (Japanese)

Last Monday I had to visit Tetsuya Sugimoto, one of the very top French Restaurants in the whole Prefecture after lunch to talk with Tetsuya about white asparagus producers in Shizuoka (there is one!).
Having already eaten lunch, I nonetheless could not resist asking for a light dessert with my coffee as we conducted our talks!

The cake was a mousse made with Hon Yama tea grown along the Abe and Warashina Rivers in Shizuoka City laying over light Genoise biscuit/short cake!

The ice cream/sorbet was created with organic Akihime Strawberries from Shizen no Chikara farm in Shizuoka City!
Incidentally all sugar comes from sugar canes grown in Kakegawa City!

A delicious and extravagant dessert in its simplicity!
The perfect dessert for slim-conscious ladies!
Even a chauvinistic male like me loved it!

To be followed…

Tetsuya SUGIMOTO
４２０－００３８ Shizuoka City, Aoi Ku, Umeya,２－１３，１Ｆ
Tel./Fax: 054-251-3051
Opening hours：１１：３０～１４：３０，１７：３０～２１：３０
Holidays: undecided
Credit cards OK
HOMEPAGE(Japanese)

Entirely non-smoking!

美食, 虎河豚, 観光, 魚, 魚海の幸, Fish, Food, Fugu, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Puffer, sashimi, seafood, Shizuoka, Shizuoka Cuisine, sushi, Tiger Puffer, Torafugu, Tourism

Japanese Fish Species 21: Tiger Puffer-Torafugu-虎河豚

May 8, 2012 dragonlife 6 Comments

Torafugu/虎河豚 or Tiger Puffer is one of more than a 100 hundred varieties of edible Puffer Fish or Globe Fish, but Tiger Puffer is by a great distance the most popular variety in Japan!

It is also known in Japanese as Honfugu/本河豚 or Oofugu/大河豚.
The main season is Winter and a little later for other regions.
It is caught on both sides of Japan especially in Central and East Japan.
It is a specialty in Hamamatsu City in our Shizuoka Prefecture.

11,000 tonnes are caught yearly around Japan.
It is bred in Japan to the tune of 4,700 tonnes.
13,000 tonnes are mainly imported from China and South Korea.

In Japan, although it can be bought already dressed, one needs a special license to cut it, serve it, or sell it as the innards contain a violently lethal poison, although cheap fugu (not torafugu) does not always contain such toxin!

Cheap fugu can be eaten raw as sashimi all over Japan.

But more expensive torafugu sashimi is served as a piece of art!

As sashimi, it is best avoured with leeks, lemon, momijioroshi/grated daikon with chili pepper and ponzu!

As sushi, it can be served fairly plain.

Or aburi/炙り, lightly seared on one side!

Or more artistically with sansho and herbs!

Or even with its skin as the latter is edible!

It can also be served as gunkan seasoned with its own liver: a true delicacy!

Shirako/白子 or male spem sacs are also a delicay!

Torafugu can anturally be cooked, especially the bony parts full of meat but difficult to cut. My favourite is karaage/唐揚, deep-fried!

It is also very popular in cold weather a nabe/鍋 in Japan,

and in South Korea!

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Beef, 美食, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, sushi

Sushi: Wagyu Chirahizushi by the Dragon (the real one!)

May 7, 2012 dragonlife Leave a comment

The other day when the Missus/Dragon cooked her karaage chicken for the family who had come r place she also prepared chirashizushi/decoration susi as well!
The little difference was that when she had asked me to buy some ood beef for another dish found out I had bought some extravagant wagyu beef!

As the Japanese, especially the Dragon’s family, cannot conceive a meal without rice she decided to make a special sushi with wagyu.
She prepared the usual sushi rice (I did have to help with stirring/cutting the rice once steamed and addd with rice vinegar!). Her proportions arefor 2 large tablespoons and a little more of rice vinegar for 1 go/Japanese rice cup.

While the rice was steaming she cut the wagyu beef into small thin strips and fried them in soy sauce, sake and mirin. Once cooked she let it cool completely.
She prepared some sweet egg soboro/fine Japanese scrambled eggs.
Once the rice was ready she added the wagyu beef, finely chopped konbu seaweed, egg soboro and finely sliced cucumber and mixed the lot inside the large wooden sushi vessel.

She topped the whole with plenty of fresh daikon sprouts for decoration and balance.
The sushi vessel was placed in the middle of the table and people served themselves directly for it!

A good idea for a party?
A good accompaniment for a BBQ?

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Cod, 美食, 観光, 魚, 魚海の幸, 鱈, Fish, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sashimi, Shizuoka, Shizuoka Cuisine, sushi, Tara, Tourism

Japanese Fish Species 20: Cod-tara-鱈

May 7, 2012 dragonlife Leave a comment

Cod, or “Tara/鱈” in Japanese reads a the “Snow Fish”. Unlike in many countries in Europe and North America, the fish is eaten fresh, raw or cooked in Japan, but practically never salted.
Only the Norwegians can boast a difference as they eat the tongue of the fish as soon as they catch it!

As other fish in Japan, it is called different names: Ibodara, Maidara (Toyama Prefecture), Ara (Nagasaki Prefecture) as far as “Madara” or “True Cod” is concerned.
There are other varieties as is shown below in sushi pictures.

It is mainly caught in the Sea of Okhotsk in Winter.
The average total Cod catch is 437,000 tonnes, 55.000 of which is “True Cod”. Imports average annualy 152,000 tonnes mainly from the US and Russia.

Cod sashimi with its male sperm sacs/Shirako

It makes for great sashimi.

But it is also equally appreciated cooked, especially grilled or in “Nabe/Japanese-style pot au feu”.

Gintara/銀鱈 Cod variety as sushi nigiri.

Higetara/髭鱈 Cod variety as sushi nigiri.

Madara/真鱈 Cod as sushi nigiri.

As shown above, many varieties of tara are greatly appreciated as sushi, especially nigiri.

Shirako/白子, or the sperm sacs of the male fish, is an extremely popular delicay in Japan.
It is either served raw or lightly boiled as in above picture with ponzu, chopped leeks and momijioroshi/grated daikon with chili pepper.

Shirako is also very popular served as sushi in gunkan shape as above.

It becomes another delicacy when grilled.
French and Italian Restaurants in Japan also extensively use it sauteed or in gratin!

The roe sacs of the female fish is also a very popular (and expensive) delicacy especially when preserved in chili pepper (as above) and sold as Mentaiko/明太子!

The same roe is also served as “Tarako/鱈子”, especially in the sushi gunkan form!

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美食, 野菜, 観光, 魚, 魚海の幸, Food, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, vegetables

French Gastronomy Design by Touru Arima at Pissenlit in Shizuoka City (May 2012)

May 5, 2012 dragonlife Leave a comment

Service: Excellent and very friendly.
Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!)!
Prices: Reasonable to slightly expensive, very good value.
Strong points: Interesting wine list. Great use of local products, especially organic vegetables and Shizuoka-bred meat.

The other day, the Missus wanted to pay a belated (for her) visit to our favorite French Restaurant in Shizuoka City, namely Pissenlit, where Chef Touru Arima/有馬亨さん is busier than ever, what with creating a whole new range of organic jams with local produce and promoting good food at all levels in our Prefecture!
I have always been struck by the seemingly simple presentation of his dishes and I would like to share my views in this particular article!
Now, what did we have?

There were oysters on the menu!
When we debated how many we would order, we were told that one each would be more than enough, so we ordered one poelee and one in gratin!
The first one served poelee on a bed of local organic broccoli was truly enormous. I’m not lying, it was as big as the Missus’ palm!

Viewed from the other side!

You needed to cut it at least three times with fork and knife!
Absolutely succulent, a steak of the ocean?

The other served as gratin will give you an idea of the size with the very deep shell!
The sauce under the gratinee surface is ore a Mornay sauce than a Bechamel, a lot lighter and more delicate in flavors!

A view from a different angle will give you a little idea of the light and unctuous/creamy Mornay sauce!
The colors alone will have you tremble with impatience!

A true dish from Shizuoka Prefecture!

Touru calls it a warm carpaccio of bonito/katsuo topped with local organic greens.

The first picture was actually a back view. This is the front view!

A side view with the lovely mayonnaise to fully appreciate the incredbly tender bonito which had been lightly seared!

You can always expect Touru to come up with rarities!
Tablier du Sapeur!

The “sapeur” in French means a member of a special military engineer corps originally created by Napoleon who tended to copy anything Roman for his Legions.
These sapeurs used to wear a thick apron/tablier as part of their parade uniform!

They consist of veal stomach/tripes first separately cooked and then paneed in breadcrumbs!
Even the Missus who cares little for offal appreciated it!
I just loved it!

Here is another fine example of creating a superlative dish with offal: White asparaguses with Suruga Shamo Chicken livers and gizzards!

The raw and fresh enormous asparaguses were first poele before the offal was added to the same frypan!

Suruga Shamo is one of those extravagant shamo/軍鶏/fighting chickens/cocks raised in our Prefecture.
The offal was accompanied with some local bacon and organic greens for a last touch!

A true Shizuoka dessert?
Creme Brulee concocted with Shizuoka City Hon-Yama tea!
The strawberry and edible flowers are all organic from Shizen No Chikara Farm!

Another Green Fairy?
Certainly a dessert that JRR Tolkien and his Hobbits would have loved to sample!

Going for the kill! In my case!
An Italian grappa by Poli, a Marc de Bourgogne 1976 by Bernard Roy, a Vieille Fine de la Marne (Marc de Champagne) or a 15 year-old Cognac by Paul Giraud?
Well, I was born in Bourgogne, so you must have guessed!

To be continued…

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!

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観光, 魚, 魚海の幸, Fish, Food, Gastronomes, Gastronomy, Himono, Japan, Japanese Gastronomy, seafood, Shizuoka, Shizuoka Cuisine, Tourism

Japanese Fish Species 19: Seabream-True Seabream-Tai-Madai-鯛-真鯛

May 5, 2012 dragonlife 2 Comments

There are many varieties of Seabream/Snappers/Tai/鯛in Japan:
Batodai, Hanadai, Ishidai, Kinmeidai, Mekkidai, etc., but the most popular variety is called Madai/真鯛, or True Seabream.

Even Madai/True Seabream is called different names depending upon the region: Oodai or Hondai.
The best season streches from Winter to Spring.
It is extensively raised by humans in Ehime, Mie and Saga Prefectures.
Wild specimen are mainly caught off the shores of Nagasaki, Fukuok, Kumamoto, and Yamaguchi Prefectures. Not so many Madai are caught in Shizuoka but other varieties are abundant especially around Izu Penisula.

Human-raised amount to over 80,000 tonnes a year wild ones are caught at a rate inferior to 15,000 tonnes a year.
Imports are relatively and account for only about 6.500 tonnes a year.

Madai is widely appreciated raw as sashimi in the Japanese style (above),

in carpaccio, Italian-style sashimi!

The Japanese also love them grilled or steamed.

The Japanese since immemorial times have preserved the raw fish in rice miso, mirin/sweet sake and konbu/seaweed, but this has become quite an expensive morsel these days!

(Only relatively) lesser varieties, like Kinmedai, are appreciated as Himono/干物/naturally dried fish, a specialty of Shizuoka Prefecture which produces no less half of all naturally dried fish in Japan! Actually they come almost as expensive!

Konbujime/marinated in seaweed nigiri sushi

As sushi, madai (and other seabreams) are very versatile.
You will encounter them, depending on the region as konbujime/marinated in seaweed (above),

simple, straight nigiri sushi,

oshizushi/pressed sushi,

or zuke/marinated in ponzu, sake, mirin, etc.,

Seabream certainly looks great as temarizushi/Kyoto-style small round sushi nigiri!

Tai Shirako

Like tara/cod, their sperm sacs of the male specimens are highly appreciated and even more expensive than those of cods.

You can have served raw/slightly boiled or grilled as above,

meuniere-style as in French or Italian cuisine,

or on gunkan sushi nigiri!

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Karaage Chicken-Deep-fried Chicken by the Dragon (the real one!)

May 4, 2012 dragonlife 2 Comments

Karaage Chicken/Japanese-style deep-fried chicken is not much of a mistery. The recipe to obtain a properly fried chicken with a juicy and steaming flesh is quite easy.
The Dragon (the real one!), that is, the Missus, had to prepare some food for lunch as her family was visiting us for lunch today which was a National Holiday.

As I was on shopping duty yesterday, I bought four pieces of chicken momo/thigh. I got them already rid of their bone and opened. If you buy them with the bone, choose them large. With a very sharp knife make a full cut lengthwise and detach the flesh from the bone into one block.
Leave their skin on!
In a vinyl pouch pour an equal amount of cornstach and rice flour. Mix well.
You may of course use your own mix, be it flour, panko, breadcrumbs or what else. The Missus does not usually any form of batter.
Drop the whole chciken pieces (you may cut them in small pieces beforehand if you wish, but that will make the process a bit burdensome) inside the vynil pouch and mix well to have the chicken wholly coated in cornstarch and rice flour mixture.

Now come the little trick!
There is no need to prepare a whole deep pan of oil. If you have it, fine, but it is far better to “shallow fry” in no more than a 1 cm deep oil in a frypan large enough to comfortably cook one piece at a time.
Drop the piece of chicken skin down (VERY IMPORTANT!) and fry. With a spoon pour oil from the frypan over thechicken all the time.
Check if the skin has reached a crispy light brown. If so, turn it over with large chopsticks and cook it still pouring oil over the exposed side with a spoon.
Once the piece has reached a nice light brown, take it out of the oil and place it on a grill to let the oil drip away.
Proceeed the same way with the other pieces.
Once you have finished the fourth piece the first should have cooled down enough.
Drop the first piece again in the oil and fry till you reach a perfectly uniform brown color on both sides. No need to pour oil over it then.
Take the piece out and place it on some kitchen paper to soak out the oil.
Once you have deep-fried all the four pieces (I’m saying four but the number is not important!) slice them and place them on a serving dish.

The chicken should be steaming and pour out some of its juices.

Before frying the Dragon had prepared a sauce by frying finely chopped echalottes (red onion would be fine) in olive oil. Once the echalottes had become translucent she switched off the fire and added rice vinegar, Thai sweet and hot chili dressing and funely chopped thin leeks.
She poured the whole dressing all over the chicken before serving
As you can see this it is pretty easy and adaptable.
The little secret is the two-step cooking in shallow oil.
Deep-frying in deep oil may be fine but there is always a danger of the chicken cooking too fast if you are not absolutely vigilant!

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Hamburgers in Shizuoka 3: Tequila’s Diner!

May 4, 2012 dragonlife 8 Comments

Service: Shy but very friendly
Equipment & Facilities: Good general cleanliness
Prices: Reasonable to slightly expensive but very good value
Strong points: Tex-Mex gastronomy of superior quality. Doubles up as bar in evenings

These past years, for the pleasure of quality-minded hamburger lovers, we are witnessing the emergence of new diners (as they say in the States) which not only have the merit not to be part of chain stores with all the consequent disappointments, but which also endeavor to serve full and appetizing repasts in a slow enough manner to guarantee unhurried satisfaction.

I had meant to visit Tequila’s Diner in Aoi ku, Shizuoka City for quite some time, especially at lunch.
The problem is that it is really busy and the waiting is long, it being slow food!

They do make an effort at their English!

Pick your sign!

The menu is clearly posted outside! A plus, definitely!

And written in both languages!

I had decided on my order before entering the place!

The Japanese customers prefer to sit inside in a congested room sitting about 14~16 people but I wouldn’t give away that small table outside to anyone!
The place was full so the table outside was gladly agreed with on my request!
The Chef even asked me if I wanted the parasol fit in for me (which I declined!)
Next time I’ll make sure to have the same place in the evening!
For all his tattoos and scars, Chef Chihirou Okamoto is a shy and friendly bloke always ready to serve!

For 200 more yen I got a glass of beer and one soft drink and two small appetizers!

My “Tequila’s Favorite” order!

I noted with pleasure that the fried potatoes were not served with the usual mountain of salt but with just enough salt and black pepper!

The appetizers: corn salad and ham on coleslaw!

No, I didn’t use my hands but ate the whole the slow way with fork and knife!

The egg was fried to perfection, although I’m sure you can request it cooked longer for those who don’t like runny eggs!

Being from Bourgogne I always add mustard on my potatoes!

I told you that a good hamburger is a full meal: bread, Fresh and cooked vegetables, beef, bacon, cheese and egg!

I’m definitely planning to come back soon one evening with an American friend and enjoy real American food outside, away from the smoke!

TEQUILA’S DINER
420-0035 Shizuoka City, Aoi Ku, Shichiken Cho, 8-6 (near Aoba Park Street), ACT 7, 1F
Tel.: 054–255-7595
Business hours: 12:00~14:00, 18:00~24:00
Closed on Wednesdays
HOMEPAGE

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Japanese Fish Species 18: Scabbard Fish-Tachiuo-太刀魚

May 3, 2012 dragonlife 2 Comments

Scabbard Fish or “Tachiuo” is a summer fish very popular in Japan in spite of its great length.
Tachiuo in Japanese, 太刀魚, means “Great Sword Fish”, not the scabbard!
The Suruga Bay being warmer than the rest of Japan, we have scabbard fish in the dead of winter.
Like other fish it owns other names: Tachi (not in Hokkaido, where the word means ” Cod sperm sacs”!), Shirada and Tachinouo.
It is mainly caught off Wakayama, Ehime and Oita Prefectures.
In Shizuoka it is both caught by line or net.
In 1999, 37,000 tonnes were caught in the whole of Japan, but it fell to 23,000 tonnes in 2000.
It is also imported from Korea and China, although the fish is slightly different from the Japanese variety. More than half of imported fish are eaten west of Kansai.

Scabbard Fish Sashimi Plate

Tachiuo is both popular raw and cooked.
Raw, it is usually served with ponzu instead of soy suce and topped with momijioroshi/grated daikon mixed with chili pepper.

Raw, it is of course popular as sushi nigiri,

cut into fine strips and served as gunkan.

As sashimi I personally prefer it “aburi” (slightly grilled/seared) with a dash of ponzu and some momijioroshi (grated daikon with chili pepper), or with some finely cut vegetables.

The same applies for sushi nigiri as I like my scabbard fish a little grilled first.

Making incisions into the fish before grilling it will make for another prsentation!

It does not have to be complicated to be yummy!

In the Kansai/western Japan region it is very popular in oshizushi/pressed sushi thanks to its flat and long shape.

How about a combination of both raw and aburi style sushi nigiri?

How about an Italian-style sushi nigiri?

As for the cooked scabbard fish, grilling is the most commoon way here in Japan where it is served as simple and healthy food at many meals.

Sauteed with colourful vegetables (okra) it makes for great presentation in spite of the simplicity of the dish!

Deep-frying is also very popular especially with its bones when it is very fresh. Such deep-fried bones make for one vital source of calcium for the Japanese.