Tag Archives: Gnocchi

Broad Beans & Green Tea Gnocchi at Papa Restaurant, shizuoka city!

Service: Kind and easy-going
Facilities & Equipment: Overall very clean. Excellent washroom. Entirely non-smoking!
Prices: reasonable
Strong points: Gnocchi!


Today, although I had not planned any lunch (on a diet these days!) I nonetheless got tempted when a friend of mine sent the picture of a new seasonal gnocchi by Chef Akira Oheda at Papa Restaurant in Aoi Ku, Shizuoka City!
The power of facebook!


Only in Japan, gnocchi made with broad beans and green tea!
No eggs used incidentally, so very healthy!


Served with boiled broad beans, fried mushrooms and broad bean and green tea cream sauce!

Need I say more!

Chef: Akira Oheda
420-0839 Shizuoka City, Aoi Ku, Takajyo, 1-2-2 (1 minute walk from Cenova Department Store)
Tel.: 054-253-1819
Opening hours: Lunch, 11:00~14:00, Tea time, 14:00~16:00
Dinner: on reservation only for parties from 4 guests~, 17:300~21:00 (weekdays). Reservations to be made 48 hours in advance!
Sundays: 11:30~15:30, 17:30~21:00
Closed on Mondays
Cash only


So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, 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, Pie
, 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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, 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

French Gastronomy: Eggplants and Crab Terrine at Pissenlit!

Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable to slightly expensive, good value.
Strong points: Interesting wine list. Great use of local products.
Entirely non-smoking!

The seasons change and excellent gastronomy follow the same seasons!
It is the season for eggplants/aubergines in Japan and Shizuoka Prefecture!
This is the first of two creations I have just savored for lunch at Pissenlit: Eggplants/Aubergines and Crab Terrine!

For once I will start from the bottom:
The tomato sauce is made with “mateta” tomatoes organically grown by Mr. Ishitani in Hamamatsu City!
As the terrine was warm, the colder sauce made for more a combination than a contrast contributing just enough sweetness to the aubergines!

As for the terrine itself the aubergines organically grown by Mr. Hirokawa in Mishima City were very probably first grilled and then peeled before being placed into a terrine dish with the snow crab/suwagani. The terrine was served warm (not hot) for a very pleasant soft touch on the palate!

As for the sauce with its beautiful golden color it was conceived with olive oil and curry powder.
When you realize that aubergines originally come from India, it is only natural to serve them in a manner reminiscent of the gastronomy of their birthplace!

Some garam masala powder added an artistic touch as well another spicy contribution to the whole dish!

The crown of the dish consisted of two unctuous gnocchi made with “kujyukuri kabocha/九十九里” (from Hokkaido) that Italians would kill for!

To be continued…

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


With a Glass,
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

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

Duck Confit White Sauce Gnocchi

The Japan Blog List

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



For once, I took advantage of the Internet to concoct some great and simple food for the Missus the other day.
There is a great company based in Osaka City called Dining Plus Com selling online all kinds of imported foods from France, Italy, Belgium and many other countries at unbeatable prices. Furthermore, whatever you order will reach you within 24 hours or on the requested day. I know that Lojol‘s Missus has heard of it, and being a great cook herself, she will have to satisfy some new requests!

Ingredients (2~4 people):
(courtesy of Dining Plus Com)
Duck Confit leg: 1
(Courtesy of Dining Plus Com)
Frozen Gnocchi: 200g
Bacon: 2 large slices, cut in thin strips across.
Mushrooms of your choice: 1 large fistful (frozen mushrooms are fine as they give out a lot of great juices! A good way to use leftovers!), sliced if necessary.
Garlic: 1 clove, chopped in slices
Madeira Wine (or Red Port): 50 cc (a quarter of a cup)
Fresh cream: 200 cc
Sour cream: 1 large tablespoon
Herbs: parsley, dill and sweet basil (of course, it is your choice), a couple of tablespoons finely chopped.
Salt, pepper, nutmeg, thyme, laurel (all powdered). Keep inmind you will need very little salt.

-Heat a large pan of salted water (1 litre). It will have to be brought to boil when the sauce is being made.
-Heat a large deep non-stick frying pan and place Duck Confit leg skin down. Cover with a glass lid. Lower fire to medium and let cook. The duck is already cooked. What you want is to cook the skin to a crispy state.
When satisfied with the cooking switch off fire. DO NOT throw the fat or wash the pan!
When the duck has cooled a bit (try to proceed as hot as possible), shred the duck away from the bone. Try to obtain very thin strips. As for the grilled skin, cut it in thin strips. Discard excess fat sticking to the bone or under the skin. Keep in separate bowl.
-Throw in the sliced garlic in the pan on a medium fire. Once they have reached a brownish colour, carefully take them out and discard them.
-Throw in the bacon strips and fry until crispy. Carefully take them out and put them aside with duck.
-Lower the fire to low medium and throw in the mushrooms. When cooked to satisfaction, take them out carefully and put them aside with duck.
-Turn fire to medium high. Pour in the Madeira wine and stir with a wooden spatula to get it well-mixed with the juices. Pour in the fresh cream and sour cream. Stir until smooth.
-Throw the frozen gnocchi into boiling water. When water boils again, count 1~2 minutes for gnocchi to be ready.
-Add spices to sauce and mix in well. Add duck, bacon and mushrooms. Stir. Only then check if more salt is needed, which I doubt quite some is already included in the duck and bacon.
-When gnocchi are ready, take them out of water, drain them (excess water is not a problem. It can actually be used to lighten the sauce in case you find it too thick) and add them into pan. Stir.
-When ready, pour the lot in a large dish and sprinkle with the chopped herbs. Serve and eat at once.

Little secret: as for many other recipes, use the same pan and DO NOT wash it! You could add some parmiggiano cheese over it, but I would think it a bit heavy.