Please check the new postings at:
sake, shochu and sushi
—————————————-
日本語のブログ
—————————————-
No, they are not singing!
I found those deep-fried “hata-hata”/Japanese sandfish outside a Japanese restaurant in Numazu City harbor!
Tag Archives: Gourmet
Pervert Daikon?
Please check the new postings at:
sake, shochu and sushi
—————————————-
日本語のブログ
—————————————-
My usually prudish half turned up triumphantly with this strange daikon grown in her parents’ garden!
I didn’t know where to start cutting it…
In the end I saw gradually disappearing as I grated the whole for a “daikon-nabe”!
French Restaurant: Hana Hana (first visit in 2009)
Please check the new postings at:
sake, shochu and sushi
—————————————-
日本語のブログ
—————————————-
Service: Excellent and very friendly
Facilities: great and very large washroom, great cleanliness overall
Prices: reasonable, good value
Hana Hana in Shizuoka City has always been a favourite because you can always expect both their classical dishes to be on the menu while seasonal offerings and creations are constantly appearing around the corner for your great pleasure!
Today being Thursday, the Missus and I visited the place for lunch. Instead of choosing one of the very good value “lunch sets”, we opted for the Lunch Course menu which allows you to choose three courses out of a good eighteen with coffee, bread and amuse bouche included!
Here was what we savoured:
As I said above, the amuse-bouche is included, and we were served a Hana Hana classic, namely “shirako/Cod Sperm Sacs” (sorry, I’m a blunt savage!) sauteed Italian-style. Even the Missus who usually avoid this acquired taste morsel greatly appreciated it. Crispy outside, melting like foie gras inside.
The Missus next chose a Hana Hana regular hors d’oeuvre, “Suwa Gani Terrine/Suwa (from Hokkaido) Crab Terrine”. A very light terrine served with a cold tomato coulis and crispy fresh greens.
As for me, I ordered a new dish, Foie gras stuffed blini with cream sauce mushrooms. Lighter than expected, but very satisfying and succulent. A great simple but sophisticated idea!
The Missus, a duck addict, could not help try the young duck breast roasted and sliced with a delightful sweet sauce (madeira wine?). She somehow managed to leave a few slices for me to taste!
Being a galant gentleman (who am I kidding? certainly not my better-worse half!), I asked for the scallops sauteed Provence-style as my poor companion could not decide which main order to go for. Actually, I was looking forward to the small exchange cited above! Cooked to perfection with delightful petite ratatouille.
And it was time for dessert!
The Caramel Creme Brulee topped Caramel Ice-cream would have Rich take the next plane to Japan!
As for the Blanc-manger, the French equivalent of the Chinese almond curd dessert, I can assure you that the next Chinese (and other Asian) tourists to Shizuoka would not miss it for anything!
Saying that I’m looking forward to my next visit is a gross understatement!
Hana Hana
Open for lunch and dinner.
Closed on Tuesdays and Wednesdays (will change in the near future, so please do call!)
420-0037 Shizuoka City, Aoi Ku, Hitoyado-cho, 1-3-12
Tel. & Fax: 054-2210087
Credit cards OK
French Wines In Shizuoka City at La Vigne!
Please check the new postings at:
sake, shochu and sushi
—————————————-
日本語のブログ
—————————————-
Service: Excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable, good value
Non-smoking!
La Vigne, which has just opened in Shizuoka City on December 18th, 2008, is a new concept in this city as far as wine shops are concerned.
A subsidiary of a Nagoya Company which has two other shops in Kasugai City (Aichi Prefecture) and Asahikawa City (Hokkaido Prefecture), it sells wines exclusively from France and directly imported from the winegrowers!
The other innovation is the standing bar included on the premises where Mr. Hirotaka Sato and his staff serve a daily selection of wines by the glass at very reasonable prices, from 200 to 1,000 yen!. One can also have a cup of coffee instead, with a croissant or freshly baked bread. A menu including cheese, soup and light dishes/snacks is available all day long! Everything is “paid on delivery”, keeping everything to a comfortable minimum!
By all day long, I mean all day long, as they are opened from 10:00 a.m. to 10:00 p.m.!
As for wines there is plenty of good value to choose from, including special sales.
Do not forget to have a good look inside the refrigerated cellar!
A limited, but excellent delicatessen display allows you to buy and take some great snacks with your wine back home, including cheese and sausages!
Come early enough to get some freshly baked bread and have a look at some interesting canned food and preserves!
A very easy-going place to taste a wine in all tranquility without the usual hassles!
LA VIGNE
420-0852 Shizuoka City, Aoi Ku, Gofuku-Cho, 17-2, 1F (within walking distance for Shizuoka JR Station in front of Fugetsuro!)
Tel. & Fax: 054-2054181
Business hours: 10:00~22:00
HOMEPAGE (Japanese)
Today’s Lunch Box/Bento (‘9/4)
Please check the new postings at:
sake, shochu and sushi
—————————————-
日本語のブログ
—————————————-
Today was Tuesday, the day after Monday, both days when I can expect a bento by the Missus!
She had quite a battle this morning as things seem to drop or fly all the time!
Now, for the main dish, she steamed rice with hijiki/sweet seaweed and Kyo-ninjin/Kyoto-style deep red carrot and a couple of secrets she would not reveal.
She prepared tamagoyaki/Japanese omelette and chicken balls she fried with a seet and sour sauce containing thinly sliced kinkan/kumquats (in season right now/which reminds me I marinated some in vodka last year!) and served with black sesame. Plenty of lettuce and boiled Brussels sprouts.
As for the salad and dessert she included some yellow and violet yams/sweet potatoes salad, a plum tomato, boiled broccoli, shredded vegetables and cress, and finally a couple of “kinkan amani” (“kinkan” for kumquat, “ama” for sweet, “ni” for simmer) prepared by Lojol‘s wife!
Before I left she enquired if I was going to drink tonight (I didn’t last night). When I asked why, she replied she would have to take it in account before preparing dinner.
Stupid question!
Bryan Baird’s Newsletter
Please check the new postings at:
sake, shochu and sushi
—————————————-
日本語のブログ
—————————————-
Baird Beer & Taproom Events Bulletin 2009 #2
Dear Taproom Friend & Baird Beer Enthusiast:
During this winter period of short days and long nights have you been wondering about the 2009 release of Dark Sky Imperial Stout? Wonder no longer — Dark Sky will be pouring from the taps of fine pubs and restaurants throughout Japan beginning Wednesday, January 21.
*Dark Sky Imperial Stout (ABV 9%):
As the name implies, this is an extremely foreboding brew, pitch black in color, unctuous in body, complex and elusive in flavor, and hoppily aromatic. This granddaddy of Stouts is brewed with eight different malts, Japanese dark sugar and five varieties of hops. If you are a fan of hearty dark ales, Dark Sky Imperial Stout is for you!
In addition to Dark Sky on draught, a limited number of 633 ml bottles (adorned with our new label artwork) will be available for purchase both direct from the brewery estore and through the family of Baird Beer retaililng liquor stores in Japan.
Remainder: The IPA Festival (Ten Days, 10 IPAs) is in progress at our Nakameguro Taproom in Tokyo. The final festival day is Monday, January 26. If you have yet to attend, please make haste.
Cheers,
Bryan Baird
Baird Brewing Company
Numazu, Japan
HOMEPAGE
Abondance’s Classic Cakes (1): Tendresse/Tenderness
Please check the new postings at:
sake, shochu and sushi
—————————————-
日本語のブログ
—————————————-
Bernard Heberle in Hamamatsu City has become the reference in the whole of Shizuoka Prefecture when it comes to French cake and confectionery.
A man of character, he has steadfastly kept faithful to his principles and ethics and blessed us with uncompromising creations of a level diificult to equal!
This particular creation is named “Tendresse” in French, meaning tenderness in English.
In Bernard’s French words:
-“Voici le gâteau que je te propose ce mois ” Tendresse ” qui est un gâteau a base de Fromage blanc et de pâte a bombe , très léger et même ceux qui n’aime pas le fromage y trouverons leurs plaisir. Léger et onctueux décoré avec des macarons a la Framboise.”
-“Here is the cake I would like to introduce your friends to this month. It is called “Tenderness” and is made with a very light combination of Fromage Blanc/White cheese and Pate a bombe/very fine sponge cake variety. Even people who do not like cheese will appreciate it. Light and soft, it is decorated with raspberry macarons”.
I’m ready to take the 30-minute bullet train to Hamamatsu to savour it!
Abondance
Address: Hamamatsu Shi, Sumiyoshi, 2-14-27 (in front of Seirei Hospital)
Tel.: 053-4738400
Fax: 053-4738401
Opening hours: 10:00~20:00. Closed on Tuesdays.
Homepage
Tofu Recipes (1): Fried Namaage with Cheese and Ponzu
Please check the new postings at:
sake, shochu and sushi
—————————————-
日本語のブログ
—————————————-
This is I hope the first installment of a long series of simple recipes with tofu. Some will be vegan and vegetarian, some vegetarian like this one, others for omnivores!
This particular one is one one of the Missus’ favorites.
She uses on full “namaage tofu”, tofu that was deep-fried whole and that you can buy either fresh at a Japanese market or packaged.
She cuts the tofu in equal-sized bite pieces about 1 cm thick and fry them in a non-stick pan. No real need for any oil as what is contained in the surface of the tofu will be sufficient.
The point is that she fries them only on side. While they cook she lay a thin piece of mild/processed cheese over each tofu piece, add some black pepper, and cover with a glass lid. When the cheese has nicely melted over the tofu, she takes off the lid, sprinkles the whole with ponzu and fries for another minute. She serves on a dish with the sauce and liberally sprinkles the lot with chopped thin leeks!
Great snack with Japanese sake or beer!
Today’s Lunch Box/ Bento (‘9/3)
Please check the new postings at:
sake, shochu and sushi
—————————————-
日本語のブログ
—————————————-
The Missus has decided to expand here bento repertoire and to experiment with design and ingredients!
She devised two types of “nigiri/rice balls”:
Two were wrapped in a thin ham with a pair of mini-asparaguses. I ate them wrapped again inside lettuce provided together in the box.
As for the rice, it had been mixed withn white sesame.
The other two “sandwiched” a slice of seasoned smoked salmon and were wrapped again between two chickory/endive leaves and topped with cresson and capers.
I was provided with some cornichons and yam/sweet potato (yellow and violet) salad with black sesame in lieu of dessrt.
As for the salad dish, it contained a boiled half egg, boiled Brussels sprouts, brocoli and broad beans, cut plum tomatoes on a bed of shredded vegetables, to which I added dressing I keep in the fridge at work!
I certainly don’t mind those changes! LOL
Vegetables Facts and Tips (5): Yams
Please check the new postings at:
sake, shochu and sushi
—————————————-
日本語のブログ
—————————————-
Yams or “Satsuma Imo” were first introduced to Japan in the rykyu Islands (Okinawa) in 1604 by the Chinese. It was then introduced in Kyushu in 1609, an area that grows 80% of the total Japanese production.
It has been recognized in this country fro a long time for both its nutritional and pharmaceutical qualities.
There are over a hundred species in Japan, but the most popular edible ones (not the ones exclusively used for making shochu) have red skins and light yellow flesh.
My personal favorite is the “Tanekoshima Gold Imo” grown in Taneko Island south of Kyushu. It has the particularity of being red when raw before chaning to a rich golden color when cooked. Among other varieties, the violet yams are getting increasingly popular.
Tanekoshima yam (deep yellow), “common yam” (light yellow) and Murasaki/Violet yam.
The Missus particularly likes to mix the three above as a cold salad with mayonnaise or cream-based dressing.
FACTS:
-Season: September to November
-Main elements: Carbohydrates, Carotene, Vitamin C, Vitamin E, Potassium, Calcium, Magnesium, vegetal fibers.
-Beneficial to digestion.
-Lose very little of its beneficial elements even after a long cooking.
TIPS:
-Choose specimens with nice color and a “fat/roundish” aspect!
-Plunge yam in cold water as soon as you have cut them. They will not lose their color!
-Boil, bake or steam long enough before taking skin off. Discard skin!
Cheese Plate at Gentil (4)
Please check the new postings at:
sake, shochu and sushi
—————————————-
日本語のブログ
—————————————-
Last night I visited in the company of a good friend, I paid my first visit of the year to Gentil Restaurant In Shizuoka City.
My good friend, Ms. Keiko Kubota, the only Japanese Cheese Sommelierto hold the title of Compagnon d’Honneur de Taste Fromage came up with Cheeses she is currently maturing:
-“Sakura” (Cow’s milk, Hokkaido)
-Tommette D’Aravis (Cow’s milk, Pyrenees, France)
-Talegio (Cow’s Milk,Italy). Rowena, for you!
-Le Chevre Noir (Goat’s milk, Canada). She served that particular creamy hard goat cheese at the G8 Summit in Hokkaido in July last year!
-Fourme d’Ambert(Cow’s milk, France)
We had a very tasty mature Bourgogne wine with the cheese, and a Fonseca Port with the dessert:
Chocolat Fondant and vanilla ice-cream!
Restaurant Gentil
Address:420-0031 Shizuoka Shi, Gofuku-cho, 2-9-1, Gennan Kairaku building, 2F
Tel.: 054-2547655 (Reservations advisable)
Fax: 054-2210509
Opening hours: 12:00~14:00, 18:00~last orders for meals at 21:30. Bar time 18:00~23:30. Closed on Mondays.
Credit cards OK
Homepage (Japanese)
Japanese Snack: Sakamushi Asari/Cockles steamed in Sake
Please check the new postings at:
sake, shochu and sushi
—————————————-
日本語のブログ
—————————————-
The night before, the Missus did not feel like cooking anything big and came with a succession of “snacks”.
One of them was cockles she had steamed in Sake or “Sakamushi Asari”.
She usually utilizes Japanese sake, but this time she opted for old Chinese rice wine. Of course one can replicate the recipe with a dry white wine!
When you choose your cockles at the market, tap them ligtly with a finger. If they are alive you will see them retract whatever was poking outside. If not, disregard them.
First leave the cockles in slightly salted water overnight to have them disgorge any sand that has been inevitably sucked inside.
Next day drain water and have them “dance” inside a bowl by making them twirl/run around by hand for a minute. This will have them retracting more inside. After cooking they will detach easily from their shells. Incidentally, “tossing” them will not work.
Drop them in a fry pan with a good glass of sake , some mirin/sweet sake and som shoyu ponzu (normal soy sauce is too salty or strong). Cover with a glass lid and heat them on a strong fire until they are all open. Serve them in dish with a good measure of chopped thin leeks.
Simple is sometimes the best!
Shizuoka Fish: Red Trumpet Fish/”Aka Yagara”
Please check the new postings at:
sake, shochu and sushi
—————————————-
日本語のブログ
—————————————-
This evening, on my way back from University in Fukuroi City, I ventured inside the great Supermarket inside Shizuoka City JR Station as they are bound, especially in the seafood department, to exhibit some interesting specimens.
I certainly was not disappointed!
Here is another picture to give you an idea of the size!
Trumpet Fishes come in “blue” and “red” varieties.
This one is a red (“aka”) Trumpet Fish.
A bit of a monster, it was a good 1,5 meter (five feet) long and weighed over 5 kg.
I was told 3 meters (10 feet) long specimens are regularly caught in Suruga Bay, the main Bay of Shizuoka Prefecture!
I knew that my friends at Tomii Restaurant would be interested.
I called them on my mobile.
They replied they definitely were!
I bought the fish on their behalf. At 130 US$, it was cheap (I actually bargained a bit!), considering what customers would pay for this delicate fish, either as sublime sashimi or delicious “nabe”!
Japanese Viper Sake/Mamushi Sake: A Drink for Sex?
Please check the new postings at:
sake, shochu and sushi
—————————————-
日本語のブログ
—————————————-
Last Tuesday night I had to go to the lavatory in a fairly busy and popular izakaya (sorry, I won’t tell you the name!) in Shizuoka City.
The “Mens” and “Ladies” were separate (important deatil!).
I found this “notice” pinned on the wall at eye-level.
The notice says:
“Genki no nai Otoko ha mamushi sake!”/Viper Sake for people (men) not feeling enrgetic!”
This is real sake in which a snake was marinated!
The note says above that you should be careful not too drink too much, or you will suffer from nosebleed (Japanese men supposedly go through this predicament when their libido is overstimulated!).
Actually, orders are limited to a single glass. It had better work as it costs a whopping 22 US$!
Last, but not least, as if men needed more incentive, they added a picture of a “well-endowed” man (face not shown!) wearing snake skin pants!
N.B.: A lady friend in our party told us later that there was nothing hanging on the wall inside the ladies’ facilities!
Chirashizushi: Marinated Tuna Sushi for Lunch
Please check the new postings at:
sake, shochu and sushi
—————————————-
日本語のブログ
—————————————-
The Missus does not work on Thursday. This is the day we usually go out at night, but the frigid temperature outside having discouraged her to venture into town, she decided to cook both lunch and dinner for us for my (and her own ) pleasure!
For lunch we had a salad of beans, yams from Ishigaki Island and greens with a big bowl of miso and mushrooms soup. As for the main dish featured above, she prepare “Chirashizushi/Sushi on a plate or in a lunch box.
She steamed the rice with a piece of konbu/seaweed.
She later added this seaweed shredded once the rice had been mixed with the rice vinegar, sugar and some “secrets”. She also mixed in some shredded “takuan”/yellow pickled daikon to balance the sweetness of the sushi. Sushi in Shizuoka in generally “sweeter” than that found in other areas of japan, notably Tokyo where it is more “vinegary”.
On top of the rice she placed slices of “maguro”/tuna she had marinated beforehand in konbu ponzu ( a lot lighter tha soy sauce!) and mirin. She added “ikura”/salmon roe and “tobikko”/flying fish roe and completed for color effect and balance pieces of “shiso”/perilla leaves. A dollop of real grated wasabi, et voila!
She couldn’t help remark how much she would price it for customers at her virtual restaurant! LOL (not a bad price, actually!)
SHIZUOKA GOURMET 