Tag Archives: Gastronomy

Bento, Gastronomy, Japanese Gastronomy, 弁当

Today’s Lunch Box/Bento (’11/26): Bamboo Shoots Bento!

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Bamboo are in season and “take gohan/bamboo shoots rice” can be seen everywhere!

A very colorful rice dish!
The Missus prepared the finely chopped carrot and the bamboo shoots (cut into small triangular pieces) beforehand to soften them a bit and than steamed them on top of the rice before mixing the lot.
She placed a fresh sansho/Japanese pepper sprig (very much in season) on top for more color and seasoning.

A solid side dish! (I’m just recovering from a very bad cold and I need the calories!)

Pork fillet she pan-fried and which she seasoned (while still frying) at the last second with mayonnaise and capers. Very Italian/French/Japanese!
Shizuoka-grown Ameera Rubbins Peral Tomatoes, green and white asparagus tip, stick Junior Broccoli and lettuce.

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The other showing the kabocha and sweet black beans salad!

I did have a dessert consisting of ornage, grapes and prunes!

Healthy, solid and really tasty!

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Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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

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Today’s Lunch Box/Bento (’11/25): Soboro Bento!

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Soboro in Japanese cuisine means an ingredient presented in small lumps, be it scrambled eggs or minced meat!. It does for great decoration in bentos!

Hint: for a better design divide your topping slightly at a slant instead of a straightforward division and use the division line for a better accent!

The Missus used minced pork (you can use beef of course!) which she pan-fried with a generous portion of black sesame seeds. It was slightly sweet as the Japanese like it. For design (it is edible) she placed a sprig of sansho/Japanese pepper.

The second half was covered with sweetened srcumble eggs.
As for the “division line” she boiled some peas in their pods (edible). Thn she cut the pods finely for the line and placed the peas for extra color over the eggs.

The side dish was colorful as usual!
From the left, stick junior broccoli, boiled and seasoned with crushed walnut coarse powder, home-pickled myoga ginger in sweet vinegar, “chikuwa” (fish paste tubes) stuffed with home-pickles fresh ginger roots, and local oranges.

The colors should be enough to attract anyone!LOL

RECOMMENDED RELATED WEBSITES
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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

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Bento, Gastronomy, Japanese Gastronomy

Today’s Lunch Box/Bento (’11/24): Sakura Bento!

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Today’s name, Sakura Bento, had two reasons for it!
One, the sakura/Cheery trees were in full bloom in Shizuoka City.
Two, The Missus had decorated the rice with a salted (edible) cherry blossom!

Having steamed the rice, she placed it in the first box before sprinkling with dry red shio/perila furikake, finely chopped Japanese cucumber pickles, home-pickled sansho/Japanese pepper seeds and a cherry blossom!

A very colorful side dish with pk\lenty of home recipes!

Potato and peas in (and) their pods (cut to size after being boiled), boiled carrots a (some cut as pine trees!) and lettuce.

Zauteed chicken rolls of two kinds, one containing home-pickled myoga ginger leaves, the other young ginger roots also pickled in sweet rice vinegar.
Lettuce again and weet plum tomatoes.
The dessert consisted of apples simmered in kirsch, lemon and honey!

Plenty of colors, the Spring is definitely around the corner!

Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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

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Bryan Baird’s Newsletter (2011/04/19)

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Baird Beer & Taproom Events Bulletin
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Seasonal Debut: Baird IPL

Dear Taproom Friend & Baird Beer Enthusiast:

Every season is a good season for the enjoyment of craft beer. Spring, though, with its promise of renewal and rebirth, seems a particularly propitious season for the exploration of new and unique beer styles. In this spirit, we are proud to announce the release of a maiden Baird Beer seasonal brew: India Pale Lager (IPL).

New Baird Beer Seasonal Releases:
*Baird IPL (ABV 5.6%):

India Pale Ales, as we all know, are highly hopped and fairly strong top-fermented beers borne of the era of British colonial domination of India. Well, we have taken this extremely popular craft beer style, brewing it to the specs of a moderately strong IPA (14.9 P, 5.6% ABV, 62 IBU of American Magnum, Centennial, Glacier & Cascade hops), and fermented it with a bottom-cropping lager yeast. The result is a smooth and round lager flavor with a snappy, almost prickly, hop bite. Enjoy!

Baird IPL is available both on draught and in bottles (633 ml) beginning today (Tuesday, April 19). Individual consumers can purchase bottles direct from the brewery via our online E-Shop.

In addition to the IPL and other seasonal releases which we have recently announced, we also are pouring exclusively at our Taproom pubs a number of unannounced small-batch seasonal brews, including Great American Stout, Mama’s Milk Stout and Workingman’s Dark Mild. Visit a Taproom today and check out what is on tap!

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE


The Japan Blog List

———————————
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
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Support Japan: Japan Beer Brewers Poster!

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The beer brewers of Japan are joining hands to help Japan recover from the recent catastrophes caused by the North East Japan Earthquake!

I just found this poster at Beer Yokota Pub in Shizuoka City!
I was told that Toshiyuki Fujiwara, an artist in Tokyo, designed it and that it is distributed all over Japan!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Please check the new postings at:
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Baird Beer, Beer, 観光, Gastronomy, Numazu City, Tourism

Bryan Baird’s Newsletter (2011/04/11)

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Baird Beer & Taproom Events Bulletin
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Seasonal Release: Pacific Century Citrus IPA

Dear Taproom Friend & Baird Beer Enthusiast:

We brewers of Baird Beer love the citrus character imparted by certain Pacific hop varieties. We also are fortunate to have access to a wide variety of fresh local citrus fruit here in Numazu. We combine this love and this fortune every year in the brewing of a special seasonal beer: Pacific Century Citrus IPA.

New Baird Beer Seasonal Release:
Pacific Century Citrus IPA 2011 (ABV 7%):

In this 2011 version we have raised the bittering units to 75 and augmented our traditional use of daidai fruit with additions of Shizuoka-grown dekopon fruit. These fruit additions combine with several citrus-character hop varieties (Columbus, Motueka and NZ Cascade) to yield an uniquely fruity and refreshing India Pale Ale.

Pacific Century Citrus IPA 2011 is available in limited quantities in both bottles (633 ml) and kegs. Consumers can purchase bottles direct from our brewery online E-Shop (http://bairdbeer.com/en/shop/).

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE


The Japan Blog List

———————————
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
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Please check the new postings at:
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Gastronomy, Japanese Gastronomy, sake, Sake Brewery, Shizuoka agricultural products

Shizuoka Sake Tasting: Takashima Brewery-Hakuin Masamune, Fujisan No Hi

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The actual and very long name for their sake is:
Takashima Brewery, Hakuin Masamune, Heisei Nijusannen (2011), Fujisan No Hi (Mount Fuji Day), Asashibori (pressed in the morning), Homare Fuji (rice variety), Junmai (no alcohol added), Genshu (no water added), Origarami (natural pressing)!

Takashima Brewery has always been keen to create limited brews for local events and this particular one was not only made with Shizuoka-grown sake rice but also for Mount Fuji Day!

Rice: Homare Fuji 100%
Rice milled down to 60%
Alcohol: 17~18 degrees
Pressed on February 23rd, 2011

Clarity: very clear
Color: Transparent if not stirred as it contains white lees
Aroma: Sweetish, custard, banana. Very pleasant
Body: fluid, light
Taste: Sweetish attack. Complex. Welcome alcohol. Turns dry later.
Lighter but deeper than expected.
Pineapple, macadamia nuts, custard, dry almonds.
Lingers only a little with a very dry note.
Changes little with food. Especially great with fresh vegetables.
Junmai and white lees (sake kasu) very present for some extra impressions.

Overall: A very interesting sake with a more complex taste than expected.
Light enough in spite of its high alcohol content.
A sake that should please true sake lovers in search of unusual brews!

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
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Please check the new postings at:
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Bento, 駅弁, Japanese Gastronomy, Recipes, Tourism, 弁当

Today’s Lunch Box/Bento (’11/23): Chirashi Sushi Bento!

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Chirashi Sushi could be called “mixed sushi” or “decoration sushi” and it is very popular dish in Japanese homes as it is both very practical and tasty!

They also make for beautiful colors!
The Missus first prepared the sushi rice while she lightly boiled some shrimps.
She added chopped home-pickled myoga ginger, Japanese scrambled egg, shrimp cut in small pieces, home-pickled sansho/Japanese pepper seeds, diced avocado to the rice and mixed the lot.
She topped it with boiled shrimps and a sprig of sansho/ki no mi!

Beautiful, isn’t it?

The salad box was very healthy: boiled Shizuoka-grown Stick Junior broccoli, orange wedges and strips f red pimento. The sweet beans (very Japanese!) were my dessert!

Just love these chirashi sushi!

Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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

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Beer, Numazu City, Tourism

Bryan Baird’s Newsletter (2011/04/06)

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Baird Beer & Taproom Events Bulletin
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Spring Seasonal Release: Temple Garden Yuzu Ale

Dear Taproom Friend & Baird Beer Enthusiast:

We have enjoyed a glorious run of clear and sunny weather recently which, in its own small way, contributes to the lifting of spirits here in Japan as our friends in Tohoku continue to cope with the devastation of the earthquake, tsunami and nuclear aftermath. Beer too, like sunshine and blue skies, can play an uplifting role in people’s lives. A pint of flavorful beer enjoyed over a friendly conversation is one of life’s small but great pleasures.

It is in this spirit of uplift and renewal that we happily announce today’s release of delicious spring seasonal brew: Temple Garden Yuzu Ale.

New Baird Beer Seasonal Releases:
*Temple Garden Yuzu Ale (ABV 5.5%):

Yuzu is a Japanese citron fruit the aroma of which is gorgeously spicy and the flavor lemon-like tart. This sprite, snappy ale is fruited with yuzu and hopped in a complementary way with a combination of NZ Motueka, NZ Cascade and US Santiam varieties. Additions of wheat and rye to the malt grist help accentuate to piquant and aromatic character of the yuzu fruit. We add the fruit to our whirlpool in two forms: as peel shavings and as freshly squeezed juice. Thus, we achieve both a depth and complexity of yuzu flavor and an exquisite fruit bouquet. Temple Garden Yuzu Ale is a perfect spring libation.

Temple Garden Yuzu Ale is available in both kegs and bottles (633 ml). It is, of course, pouring from the taps of each of our Taproom pubs as well as from the taps of a host of other fine pubs and restaurants in Japan. Be sure to come in and enjoy a pint while quantities last.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE


The Japan Blog List

———————————
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
——————————–
Please check the new postings at:
sake, shochu and sushi

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Bento, 野菜, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka Cuisine, 帆立貝, 弁当

Today’s Lunch Box/Bento (’11/22): Scallops & Broad Beans Bento!

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The Missus was back into the “square bento mode” today.
I called it a “scallop and Broad Beans Bento” because of the “rice box”!

She steamed the rice with the whole contents of a small can of small scallops and their juices poure on top of the rice.
Once they had been cooked, she mixed the rice and the scallops so as to break the latter for better inclusion. She then added boiled and peeled broad beans and mixed the lot roughly.
She topped the whole with finely cut home-pickled ginger for extra seasoning.

Now the “salad box” wasqite intricate:
From right to left:
-Suteed egg plants/aubegines with a dash of ginger jam (ginger cooked with honey only).
Sweet carrot salad with whole sesame seeds and ground sesame seeds.
Cress from Shige Chan Garden in Shizuoka City.
-Mimosa egg.
-Kiwi fruit, orange and mini tomatoes. great colors!

As usual very tasty and satisfying!

Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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

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Shizuoka Sake Tasting: Fujinishiki Brewery-Fujinishiki Junmai Homarefuji Rice

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There are presently 19 out of a total of 28 (active) Shizuoka prefecture breweries producing some of their sake made with Shizuoka-grown Homarefuji sake rice.
This rice is a hybrid developed from Yamada Nishiki sake rice.
We are certainly bound to see more of it with other Shizuoka-grown rice, not only from the taste and the economical point of views, but also because sake rice “imported” from the north of Japan might become scarce!

Rice: Homarefuji
Rice milled down to 60%
Dryness: +3
Acidity: 1.6
Alcohol: 16.5 degrees (genshu)
Bottled in March 2011

Clarity: very clear
Color: transparent
Aroma: fleeting, greens
Body: fluid
Taste: sweetish attack, turns quickly dry with almonds.
Junmai petillant.
Welcome alcohol.
Almonds combined with macadamia nuts and dry walnuts. persimmon.
Lingers on with a very dry note.
Changes little with food, but combines very well with any kind.

Overall: A straightforward sake with a “macho” character.
Strong, solid, but not overwhelming.
Probably best appreciated with food because of its high alcohol content.

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
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Please check the new postings at:
sake, shochu and sushi

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Bento, Japan, Japanese Gastronomy, Shizuoka, 弁当

Today’s Lunch Box/Bento (’11/21): Alien Face Tamagoyaki Bento!

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I don’t know if it’s the fault of yesterday’s medical check up, but I seem to recognize “alienfaces” looking at me through the tamagoyaki!
Actually the Missus agreed when she made it this morning!

Beautiful orange-dominated colors in the “rice box” although I wish that the Missus had not forgotten sending the two detailed pictures of it.
The rice was steamed together with finely chopped carrot then mixed together once cooked and finally sprinkled with black sesame seeds.
The Missus then fried sliced zucchini to be placed under fried tuna filets topped with cheddar cheese. The finishing note was achieved with a pair of Shizuoka-grown Ameera Rubbins pearl tomatoes.

Actually you will have to look top to bottom to see the “alien faces”!

Can you see them now: two with a “nose”, the bottom one with two eyes and a very thin smiling mouth!

And now for the explanations:
Home-pickled myoga ginger and pieces of fresh ginger root from Hatada Garden in Kuno, Shizuoka City that the Missus pickled herself.
The tamagoyaki/Japanese omelette was plain with plenty of sweet boiled black beans.

As for the greens, boiled string beans in hot sesame dressing.

This bento seems light, but it wasn’t actually, what with the solid amount of rice!
Very satisfying and tasty!

Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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

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Today’s Lunch Box/Bento (’11/20): Medical Check Up Bento!

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A Medical Check Up Bento? My, what are we going to invent these days! LOL
Actually, it is a very simple story: this norning I had to submit myself to my annual medical check up! I’m not interested in describing all the niggles my body is having a good time with, so I’ll go straight to what the Missus concocted for me!

The rice was a straight affair: steamed, that is all. But the soft-boiled and marinated egg is a creation of the Missus. The red cucumber pickles are Kyoto-style but the leaf ginger (stick ginger) pickles are peurely local and made by a Shizuoka grower (the Missus is preparing her own with the batch I brought back from the same grower!).

The Missus must have been worried about the results of my medical check up as the pictures were definitely on the dark side. LOL

The vegetables consisted of three kinds of stir-fried pimentoes, some lettuce and deep-fried kabocha.

The Missus’ deep-fried/karaage chicken, deep-fried kabocha (interetsing taste”!) and bolide sweet black beans ( my dessert?).

Very healthy and tasty. The doctor will worry not seeing me as much as he would like to!

Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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

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Japan, Japanese Gastronomy, Shimada City, Shizuoka, Shizuoka Cuisine, Tourism, 島田市

Ramen Restaurant: Tsubame in Shimada City

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Service:  Busy but friendly and smiling
Equipment & facilities: Very clean overall, excellent washroom
Prices: Reasonable
Strong points: superb and generous ramen, gyoza

For all the ramen shops literally brandishing their flags and noren/shop entrance curtains, if not assailing visitors with all kinds of garish photos of their menu placarded outside, some places are so concealed that you wouldn’t find them without an insider’s information!

The full car parking lot is not much of an indication either as the only signs you will see belong to other shops!

Early queues fast forming might be the cue then…
I was lucky that my good friend Aki Suzuki from Yasaitei was on hand, what is with being in an city i still have to learn about…

The entrance is small and does not give much indication as to what is waiting for you inside…

Finally a noren with “Tsubame” written on it hung over an inside door tells you are in the right place! “Tsubame” as the motif suggests means “swallow”! It could become a good joke in English, though!

And a big picture right inside confirms it!

A busy place right from the opening at 6:30 a.m.!

You can either sut at a counter or at a table, although you might not be able to choose if the place is too busy!

Plenty of gentle staff to look after you! Tough work to look after hungry customers from 06:30 to 15:00! Yes, it is not open in the veenings, and that is rare indeed!

A simple but clean place. I did not notice anybody smoking…
The food is served not in cheap plastic bowls, but in real clay bowls!

If you are lucky, you can sit in your own cozy corner! And a lot of customers think so, too!

When you read the menu bear in mind they serve only the red-circled items between 6:30 and 9:00 a.m.! The simple reason is that they are just too busy then!

There is a lot to choose from, including original gyooza, and it certainly deserves a few more visits.
Aki chose a typical ramen dish: “Tsubame Kossari Soba/燕こっさりそば”. It certainly looked delicious. Note that she ordered “Oomori/大盛”, meaning “large size”!

As for me, I asked for “Tsubame Wafuu Tsukemen/燕和風付け麺”, meaning Japanese-style ramen with soup dip.

The ramen (large serving) with their char siu (large serving again!) to be dipped into hot soup before eating.

The hot soup! Very tasty!
I rarely go out to eat ramen, but this definitely a place to go (and again!)

Tsubame/麺屋燕
Shimada Shi, Osakaya Machi, 8770/島田市御坂屋町８７７０
Tel.: 0547-34-2223
Business hours: AM 6:30~ PM 3:00 (or earlier if stock soup is exhausted)
Closed on Tuesdays and third Wednesday

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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Japanese Gastronomy, sake, Sake Brewery, Shimada City, Shizuoka, Shizuoka agricultural products

Shizuoka Sake Tasting: Oumuraya Brewery-Jyuube Junmai/Shimada City Gohyakumangoku Rice

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Oumuraya Brewery in Shimada City has encouraged local farmers for a long time.
They have been recently brewing sake with sakamai/酒米/sake rice by local farmers.

I’ve just found this bottle called Jyuube/重兵衛 at (Farmers Market) Japan Bazaar in Shimada City.
The rice grown is of the Hyakumangoku variety.
They went as far as decorating the bottle with pictures of the very farmers!
How about that for traceability!

Rice: Hyakumangoku (100%)
Alcohol: 15~16 degrees

Clarity: Very clear
Color: Transparent
Aroma: Strong and fruity: custard, vanilla
Body: Fluid
Taste: Strong and drier than expected attack.
Fruity: Custard, bananas. Junmai petillant.
Disappears quickly with dry almonds.
Light and dry, almost discreet with food.
Dry pineapple appearing later.

Overall: A straightforward sake.
Very pleasant, fruity with a dry note.
Accompanies food well.
Very pleasurable on its own or with food.
A sake for all seasons!

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
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