Tag Archives: Gourmet

Beer, Gastronomy, Numazu City, Tourism

Bryan Baird’s Newsletter (2011/06/17)

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Baird Beer & Taproom Events Bulletin
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Seasonal Release: Shizuoka Summer Mikan Ale 2011

Dear Taproom Friend & Baird Beer Enthusiast:

While the rainy season continues to be rainy, our beer thoughts have turned distinctly summer and sunny. Today we are pleased to announce the 2011 release of a special fruited summer seasonal brew: Shizuoka Summer Mikan Ale.

New Baird Beer Seasonal Releases:
*Shizuoka Summer Mikan Ale 2011 (ABV 5.5%):

A summer mikan (natsumikan)is a grapefruit-like citrus fruit that is tart and sweetly sour in flavor and wonderfully aromatic. The only fruit to make it through the doors of the Baird Brewery, of course, is fresh whole fruit recently plucked from the land. Our summer mikans are Shizuoka-grown, right in the Heda orchard of our carpenter-partner-friend, Mitsuo Nagakura. The bounty of fruit is painstakingly hand-processed by the Baird Brewery team before its introduction into the brewhouse and cellar. You can taste the glory of the freshness and wholesomeness of the natsumikan fruit in each sip of this extraordinarily zesty brew.

The refreshing citrus character of Shizuoka Summer Mikan Ale is not supplied by fruit alone, however. The natsumikansare complemented beautifully by deft additions of four citrusy-spicy American hop varieties: Citra, Centennial, Santiam and Ahtanum. The quenchingly brisk and tart result is summer paradise in a glass!

Shizuoka Summer Mikan Ale 2010 will be available on draught and in bottles (633 ml) beginning Saturday, June 18. Please visit a Taproom pub or local Baird Beer retailer 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

Bento, 美食, Gastronomy, Japan, Japanese Gastronomy, 弁当

Today’s Lunch Box/Bento (’11/33): Dry Curry & Meat Balls Bento

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Dry curry is a very popular way of preparing curried rice in Japan!
Actually, there is nothing dry about it, only a “Japlish” expression!

The Missus, like most Japanese, loves curry, but more the Japanese style than anything else.
This means curry will be mild, even sweet.
You would be surprised how many shops serve curry in Japan, from Tonkatsu Curry to Curry Udon!

Anyway the Missus, after steaming the rice, mixed in curry mix powder and curry paste while the rice was hot.
She filled the main box with it and topped it with a few raisins.

I was not allowed inside the kitchen (even in the bigger one in our new apartment!) while she prepared the meat balls! All she would tell me is that they were made with pork and beef minced meat, cheese and parsley!
I must admit she makes great balls! (No pun meant!)
She added Shizuoka-grown celery for more fibers and vitamins!

The salad and dessert (she did not forget the latter!) box consisted of home-pickled mini melons and carrots, a semi-boiled egg topped with black sesame seeds, lettuce and beautiful Japanese cherries from Nagano Prefecture ( a present from a student!)!

Plenty of colors again, very satisfying (I was very busy physically today) and yummy!

RECOMMENDED RELATED WEBSITES

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

Bento, 野菜, Gastronomy, Japanese Gastronomy, 弁当

Today’s Lunch Box/Bento (’11/32): Nokorimono Bento!

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The Missus is still very busy settling around in around our new appartment.
So, when she asked: “Do you want a bento today?”
I replied: “Yes, if possible!”
To which she commented” In this case, “nokorimono no bento” today!
“Nokorimono” means “leftovers (or what’s ever left in the fridge)!

Plenty of vegetables as you can see, and all locally grown.
After steaming the rice she prepared burdock roots/gobou/牛蒡 in “kinpira” style. She fried some red and green peppers in olive oil and wasabi dressing and black sesame seeds.
The okra served raw with katsuobushi/dry bonito shavings/鰹節.
She then topped the rice with the three of them.
When I ate from that box, I mixed the whole a bit beforehand.

As for the side dish, she first boiled local white and yellow potatoes and then fried them with a tin of yakitori!
She added boiled morokko ingen/モロッコいんげん, a large variety of string beans (these are usually grown for their beans, but the Japanese like them young) knotted for design and some pearl tomatoes!

Very healthy and yummy leftovers, but where was my dessert? LOL

RECOMMENDED RELATED WEBSITES

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

Bento, 美食, Gastronomy, Japanese Gastronomy, 弁当

Today’s Lunch Box/Bento (’11/32): Italian Sushi Roll bento!

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The Missus, getting more and more used to her new kitchen (same size, but more open and practical) went into sushi mode today!
As said yesterday, nothing really complicated yet, but some of my favorites creeping back into the recipe!

I called these sushi rolls “Italian” for the simple reason that they are wrapped in Trevise!
The Missus first prepared sushi rice and added some black sesame seeds to it.
She then made the rolls with freshly chopped avocado, walnuts, and “kanikama/surimi” and finally wrapped them in Trevise cabbage leaves.
The home-made pickles are mini-melons coming from local musk melon farms to which she added her own pickled Japanese pepper/sanshyou.
The taste of the latter is very zippy!

Now, for the side dish:
My favorite, tamagoyaki/Japanese omelette containing boiled black beans!
Home-pickled cucumber and mini tomatoes salad.
Yellow kiwi fruit (dessert!).
Celeri leaves.

Once again vey nourishing and colorful!

RECOMMENDED RELATED WEBSITES

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

Beer, 観光, Numazu City, Tourism

Bryan Baird’s Newsletter (2011/06/08)

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Baird Beer & Taproom Events Bulletin
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New Seasonal Releases: Kiwi Strong Pale Ale and Wabi-Sabi IPA

Dear Taproom Friend & Baird Beer Enthusiast:

We are excited to announce the release of two more first-time seasonal Baird Beers: Kiwi Strong Pale Ale and Wabi-Sabi IPA. Both of these brews are innovative and distinct hop-forward treats.

New Baird Beer Seasonal Releases:
*Kiwi Strong Pale Ale (ABV 5.5%):

As you know, we love hops — all hops! Two years ago we got our greedy hands on our first lots of New Zealand hops. The more we experiment with them, the more we love them. This crisp yet hardy Strong Pale Ale is hopped exclusively with the New Zealand varieties we have on hand (Hallertau Aroma, Motueka and Cascade). The aroma is beautifully fragrant, reminiscent of ripe citrus fruit and flowers in bloom. A honey-malt sweetness in the mouth quickly gives way to an invigoratingly brisk, bitter-dry finish.

Kiwi Strong Pale Ale begins pouring from our Taproom taps Wednesday, June 8. It is available for immediate release to all Baird Beer retailers in Japan and to individual consumers via our online Eshop.

*Wabi-Sabi IPA (ABV 6%):

Can there ever be enough permutations of the great India Pale Ale style? Of course not. In this beautifully nuanced, Japanese esthetic-influenced ale, we marry in the conditioning tank ample dosages of earthy-herbal dry hops (Hersbrucker, Styrian Golding, Santiam) with deft additions of whole leaf Shizuoka green tea. The result of this international botanical marriage is, in a word, sublime.

Baird Beer, as you know, is unfiltered and the addition of whole leaf green tea to Wabi-Sabit IPA has contributed a very strong particle sediment. Do not fear or fret, this is all-natural good stuff and it tastes great! You will not find this in a can or mug of your favorite industrial brew. Enjoy!

Wabi-Sabi IPA will be available at our Taproom pubs and at other Baird Beer retailing establishments in Japan beginning Friday, June 10.

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

Bento, 美食, 農業, Gastronomy, Japanese Gastronomy, Shizuoka, 弁当

Today’s Lunch Box/Bento (’11/31): New Home Bento!

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Due to our moving to a new home just completed the Missus simply had not the time to make a bento for me for nearly a month!
Thus this is my first bento made in our new home!

The Missus kept everything simple this time. She said more complicated affairs will still have to wait!
After having steamed she rice she mixed it with her own pickled Japanese pepper seeds/sanshou/山椒 and added a “kinpira” of carrots and burdock roots/gobou/牛蒡 she had prepared last night. It certainly made for simple and nice colors.

The “side box/dish” also came in simple colors and healthy balance!

She deep-fried (actually shallow-fried) “tontoro/soft pork” cut into rough strips, not with breadcrumbs, but with karaage crumbs which are a lot finer. She placed them on a bed of Shizuoka-grown celery (our Prefecture grows half of the total Japanese crop!) and added a touch of color and balance with lemon pieces for seasoning and sweet pearl tomatoes for taste and vitamins!

She finally added her own pickled cucumber (with black sesame seeds) and boiled black beans (bought in a market).

If she plans to concoct something more complicated in the future I’m not going to complain! LOL

RECOMMENDED RELATED WEBSITES

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

Baird Beer, Beer, 美食, Numazu City, Tourism

Bryan Baird’s Newsletter (2011/06/01)

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Baird Beer & Taproom Events Bulletin
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Seasonal Release: Rainy Season Black Ale 2011

Dear Taproom Friend & Baird Beer Enthusiast:

The rainy season kicked off a bit early this year and, fortunately, we were not caught off guard. Yes, Rainy Season Black Ale 2011 was brewed in plenty of time to meet the early arrival of Japan’s grey season. This hoppy black ale begins pouring from our Taproom taps today, Wednesday, June 1.

New Seasonal Baird Beer Releases:
*Rainy Season Black Ale 2011 (ABV 6.0%):

A torrential down-pouring of hops define this otherwise roasty, toasty, espresso-like black ale. 60 bittering units of clean, crisp lupulin-resin (courtesy of Warrior, Magnum, Horizon, Tradition, Glacier and Santiam) emerge from our kettle boil; the lupulin-oils (from our friends Tradition, Glacier and Santiam) join the gig via dry-hopping in the conditioning tank and contribute a pleasant herbal-spicy-peppery aromatic character. After a few sips of the pint glass you will find yourself licking from your lips a resinous stickiness that can best be characterized as pungently pleasurable. Here’s to the rainy season!

Rainy Season Black Ale 2011 is available throughout Japan in both draught and bottle (633 ml) form at pubs, restaurants and liquor shops that constitute our wonderful and growing network of Baird Beer retailers. Check out the expanding list of Baird Beer retailers on the retailer’s page of our website: http://bairdbeer.com/en/bairdbeer/retailers.

Individual consumers can order bottles direct from the brewery via our website 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

Baird Beer, Beer, Numazu City, Tourism

Bryan Baird’s Newsletter (2011/05/27)

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Baird Beer & Taproom Events Bulletin
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First-Time Seasonal Release: Double-Dry Belgian Imperial IPA

Dear Taproom Friend & Baird Beer Enthusiast:

Beer is a beverage of almost infinite diversity. No one relishes and celebrates this diversity with more enthusiasm than we, the brewers of Baird Beer. In addition to brewing ten year-round styles of Baird Beer, we busy ourselves with the crafting of several dozens of seasonal specialty brews each year. The newest one on the release docket is a debut beer: Double-Dry Belgian Imperial IPA.

New Baird Beer Seasonal Releases:
*Double-Dry Belgian Imperial IPA (ABV 8.5%):

There was a time, before the dawn of the American craft beer revolution, when pursuing the combination of powerful hopping and Belgian-yeast fermentation would never have been considered by a brewer. That time is no more. Today, high-hopped, Belgian-yeast fermented IPAs are enjoying a season in the sun. Well, the Baird Beer brewers are hitting the beach and joining the party with our own interpretation of this oxymoronic style.

Double-Dry Belgian Imperial IPA derives its name from (a) a double dosing of dry-hops, (b) double (actually triple) fermentation with two different yeast strains — one being our house Belgian ale yeast, and (c) imperial-level rates of hops (100 IBUs in the kettle), gravity (17.8 Plato), and alcohol (8.5% by volume).

This is a brashly bitter, twistedly dry and unapologetically alcoholic brew. It is the sort of offspring you might expect from an orgiastic mating among bottles of Orval, Duvel and Stone Ruination. Thirty percent of the fermentables are provided by Japanese korizato sugar rather than malt, leading to higher alcohol and lighter body. The hops, including those used in dry-hopping, are a combination of American (Warrior, Columbus, Horizon) and European (German Hersbrucker and Slovenian Styrian Golding) varieties. The fermentation is threefold: stage one with our Belgian yeast, stage two with the addition of our Scotch Ale yeast, and stage three in package where the two strains continue the party together.

The party, of course, is still not over. Now you, too, are cordially invited. Stop by a Taproom beginning Friday, May 27 and partake in a glass of the festivities. You can visit a Baird Beer retailing pub or restaurant in your area over the weekend and also check in on the party. For you homebodies, just dial up a bottle order on our E-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

Gastronomy, Japanese Gastronomy, vegetables

Tomatoes & Kabocha in Yaizu City: Ooba Garden

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One cannot talk about a producer in a single article!
Actually it is a true pleasure to visit such farmers time and again! There is so much to learn from them!

Therefore I paid my second visit to Mr. Hiroyuki Ooba/大場弘之’s Garden in Yaizu City yesterday!

Mr. Ooba mainly grows tomatoes, especially a variety called Misora 64.
But like most farmers he also grows his own rice, cabbage and a few vegetables on top of his regular crops of iceplants in winter and tomatoes, the last two in greenhouses.

For almost 6 months every year tomatoes have to be selected and harvested almost every day.

According to the market demands tomatoes come into various sizes.

This is the most popular size, although my own preference would go for larger ones!

These yellow stickers are insects/pests traps. But one has to be on a constant lookout for civets, too!

Only two seedlings per pot set in pairs about 1 meter away from each other. Even so, it is a veritable jungle!

Loads of paring and cleaning to do everyday. Even so it all looks pretty clean!

Mr. Ooba’s father built those solid greenhouses!

Each plant has to be secured on poles and along lines!

A proof of a hard work day!

This year Mr. Ooba has decided to experiment with different varieties of kabocha! This one is called “Utsukiyaseakakuri/打木早生赤栗/Red Kuri squash in English, Potimarron in French.

This one is called “Yumemi”/夢味/grey-white squash.

Even among the seemingly common green kabocha there are many varieties. This one is called “Hakkori Ebisu”/はっこりえびす.

Mr. Ooba has set apart a small space to grow his own thin leeks!

And even grapes!

A general view of very healthy looking squash plant rows!

Too much water is detrimental to squash, so the soil is kept dry and free of pests with sheets of fabric.

The selected flowers an fruits will have to be hung on lines to preserve color and shape!

Once again a lot of paring has to be done as only the best flowers will be chosen!

A beautiful flower promising a great squash!

I will come again to have a good look at all those kabocha.
For the moment I was interested in acquiring tomatoes!
The scale above shows the various stages of ripeness!

I bought two cartons of these!
These Misora 64 have a great balance between acidity and sweetness, a great change from the usually sweet tomatoes in demand these days!

Ooba Garden, Mr. Hiroyuki Ooba
421-0212, Shizuoka ken, Yaizu Shi, Riemon, 250-2
421-0212静岡県焼津市利右衛門２５０－２
Tel.: 054-622-2661
Mobile: 090-3839-7027
E-mail: rynca@live.jp
Mobile E-mail: lycoper@ezweb.ne.jp

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With a Glass,
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!

美食, French gastronomy, Gastronomy, Shizuoka, Tourism

French Cuisine: Grill Kuramoto

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Service:A bit shy but friendly
Equipment: Great general cleanliness. Beautiful washroom
Prices: Reasonable
Strong points: Interesting combination of French and Japanese bistro-style cuisine. Traditional tarts and cakes.
Entirely non-smoking!

Sometimes one wonders how you could define some restaurants in Japan as they very often tend to combine many genres at the same time.
Grill Kuramoto in busy Gofuku-Cho in Aoi Ku, Shizuoka City is a typical example!

Unusual for such an establishment it is located on a basement floor, although the stairs are welcoming!

I wish they could serve it on their menu! LOL

The interior concept is a bit unusual too.
If you wish to see chef/owner Tsuyoshi Kuramoto at work, you can sit at the semi-hemispherical counter looking over the kitchen.

Or you can sit at a cozy table, especially when in company. And don’t forget the establishment is entirely non-smoking!

You might need to keep some space for one of their desserts!

I went for lunch for my first visit and I must admit they do have set courses above the average.
The appetizer was carrot and sea urchin mousse with consomme jelly.

Can you see the sea urchin?
Mr. Kuramoto uses local products whenever possible, especially eggs and vegetables.

The second appetizer was a remarkable seafood and vegetable terrine.
The red eggs are flying fish roe.
Very light and tasty!

Typical French Bistro fare!

The main diush was definitely a Japanese bistro offering: “omu rasiu/rice omelette”!
If you sit at the counter you will be able to pick up Ｍr. Kuramoto’s tricks!

The omelette is perfectly cooked outside.

But the omelette is very light and almost runny under its firm outside.
The rice reminiscent of paella inside makes it a very interesting dish!

Creme brulee for dessert!

Creme brulee has become integral part of Japanese gastronomy these days, and this particular one is a proof ot the Japanese chefs’ mastery!

Real cream and real sugar with coffee (important)!
Will have to check their dinner soon!

Grill-Kuraramoto
420-0081 Shizuoka Shi, Aoi Ku, Gofuku-cho, 2-5-17
Tel.: 054-255-3090
Business hours: 11:30^14:00, 17:30~20:00
Closed on Wednesdays and 3rd Tuesday
HOMEPAGE (Japanese)

RECOMMENDED RELATED SITES:
With a Glass, Foodhoe’s Foraging
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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SHIZUOKA X CANNES 2011-Part 2

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The cities of Shizuoka and Cannes in France (you know, the Cannes Film Festival!) have been sister cities for quite a while now.
The citizens of Shizuoka have been holding their own event every year in the middle of May in Shikencho Street in Aoi Ku in Shizuoka City.
This year Agrigraph joined the event as a great opportunity to introduce local farmers and their produce.
This year the event is held on May 14th and 15th as well as on the 21st and 22nd of May from 13:00 to 17:00 in Shichikencho. You still have tomorrow left! Do visit and I can guarantee you will discover quite a few things to your liking!

This time our stand concentrated on vegetables from Iwata City and sandwiches by Subway Company made with them!

Among the vegetables from that city featured organic lettuce, enormous luccola and small red daikon/radishes.
We also had some beautiful corn (that can be eaten raw. They are so sweet!) and various kinds of tomatoes!

Great sets for ridiculously low prices: 1 large lettuce + 1 enormous bunch of luccola, 1 bunch of small red daikon and 2 big corn ears for 980 yen. All top-class restaurants ingredients!

Three types of sandwiches by Subway Co.!

I chose the fresh vegetables and balsamico one!

Quite appetizing, isn’t it?

Nice bread!

Nice contents!

The event is being held again tomorrow on Aoba Koen/Aoba Park Street in Shizuoka City Aoi Ku from 12:00 to 17:00.
The Agrigraph stand is near the fountain bowl!
From what I saw today, tomorrow promises to be busy!

RECOMMENDED RELATED SITES:
With a Glass, Foodhoe’s Foraging
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!

野菜, 観光, French gastronomy, Gastronomy, Japanese Gastronomy, Shizuoka, Tourism, vegetables

SHIZUOKA X CANNES 2011

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a href=”https://shizuokagourmet.com/wp-content/uploads/2011/05/shizukan-1.jpg”>

I know this guy! LOL

The cities of Shizuoka and Cannes in France (you know, the Cannes Film Festival!) have been sister cities for quite a while now.
The citizens of Shizuoka have been holding their own event every year in the middle of May in Shikencho street in Aoi kU in Shizuoka City.
This year Agrigraph joined the event as a great opportunity to introduce local farmers and their produce.
This year the event is held on May 14th and 15th from 13:00 to 17:00 in Shichikencho. You still have tomorrow left! Do visit and I can garantee you will discover quite a few things to your liking!
Anyway I visited the event today and I hope this quick report will encourage you to have a good look tomorrow!

I actually visited the place twice before the start and later in the afternoon!

The Agrigraph staff busy organizing their stand!

This stand was designed especially to show and seel farmers’ produce!

Unpacking the goodies!

Red orange jam pamphlets!

Enormous zucchini harvested in the morning!

Beautiful turnips. The leaves and stems make for great soups and pickles!

Busy writing the boards!

Not only in Japanese, but also in French!

I came back later to see how things were going.
I found the Shizuoka Prefecture Agricultural High School busy selling their famous bread and cakes!

Busy cutting samples to taste!

I found some good friends like Matsukiya Wine Shop selling French wines!

There were all kinds of shops selling curios, wares, souvenirs and wahtnot!

Cooking ware from France!

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Cute little things!

A bycicle taxi, Japanese version!

Back to the Agrigraph stand…

So much great food to try there!

I love these mixed sets. Quite a few of the vegetables were organic.

Sampling the farmers’ jams!

I know that the kid was after the little tomatoes!

See you tomorrow!

RECOMMENDED RELATED SITES:
With a Glass, Foodhoe’s Foraging
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!

美食, Dessert, 農業, French gastronomy, French Restaurant, Gastronomy, Restaurants, Shizuoka, Tourism, vegetables

French Cuisine: Shizuoka Agricultural Products by Ms. Keiko Kubota at Gentil!

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Ranking：
Service: very professional
Facilities: Very clean, superb facilities.
Prices:~ Slightly expensive to expensive
Strong points: Beautiful and fresh ingredients presented and combined to perfection. Local ingredients whenever possible. Superb wine list. The best cheese trays in Japan! Everything thoroughly and kindly explained!
Map
no-smoking-logoNon-smoking at tables (bar’s smoke does not reach tables)!

Things have been moving recently at Gentil, The oldest French Restaurant in Shizuoka (founded in 1964!)!
The chef having had to leave due to his wife’s conditions, Ms. Keiko Kubota, the only Japanese Compagnon d’Honneur du Guilde des Fromagers (フランス熟成士の組合ギルドデフロマージュからコンパニオンドヌール), decided it was time to take things in her own hands. With the help of an able apprentice (the whole staff is feminine!) she has taken the reins of the kitchen to propose a very healthy and sophisticated gastronomy based on local products.
She is coming with all kinds of refreshing ideas I plan to report on in earnest.
Let’s start with the “quick” lunch I had the other day!

Have a look at the appetizers’ plate above before you read the explanations!

Kokabu/small turnip soup made with the whole vegetable inclusding its leaves.
This kokabu is grown by Mr. Muramatsu in Fujieda City!

Left: kochi/鯒/Sand Borer Flathead sashimi in carpaccio style and kasago/瘡魚/False kelpfish; Marbled rockfish in escabeche style.
The fish were both caught in Suruga Bay and the vegetables as well as those below were grown by Mr. Tanabe in Hamamatsu City!

Zucchini and cress roll, red daikon/koshin daikon/紅芯大根 over roasted ham from Mr. Kuwahara in Fujinomiya City. Actually the raw ham was purchased from Mr. Kuwahar before being processed by Mochizuki in Ikawa.
How about that for traceability!

This chicken called “Jidori/地鶏/ raised by Mr. Aoki in Fujinomiya City was first processed in Japanese-style “nanbanzuke” before being sauteed to perfection.

For a better look of the chicken and the fresh vegetables!

The whole was topped with thin slices of old Mimolette chesse for a superlative mariage of savors (don’t forget this THE PLACE for chees in the whole Prefecture if not in the whole country!)!

The dessert tray!

This sorbet was conceived with “Ibupiacce” roses grown in Shimada City!

Shizuoka Matcha pound Cake!

Panacotta made with coconuts milk and milk, sorbet made with Shizuoka-grown strawberries and a little “ai/for love” biscuit!

Ms. Kubota told me she expects me in June for experiments with cheese and local products!
You bet I will come!

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)

RECOMMENDED RELATED SITES:
With a Glass, Foodhoe’s Foraging
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!

Chicken, 観光, 農業, Gastronomy, Japanese Gastronomy, Restaurants, Tourism

Izakaya: VILLA D’EST QUISINE

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Service: Friendly and unassuming
Facilities: old-fashioned but very clean with cute washroom
Prices: reasonable
Strong points: Home-style seasonal cuisine. Wines, sake and shochu. Very traditional Japanese atmosphere!

It seems ages since Toshiharu Matsuura opened his charmingly quaint izakaya, Villa D’Est Quisine, in Takajyo, Shizuoka City, when the area was not yet the famed gastronomic venue it has become since!

The whole place was conceived in Traditional Japanese style all with dark wood for a cozy meal, especially appreciated by ladies.

From the inside you don’t see the street hidden by greenery.

You can sit at the counter, tables or on the floor at a Japanese traditional low table.

View of the counter and kitchen from the table seat!

Mr. Matsuura will be glad to explain if you cannot read the hand-brushed menu!

Cute white wine decanter!

Tasty snacks (o-tooshi) coming with the first drink!

A favorite sake of mine, Morimoto Brewery from Kikugawa City!

Mr. Matsuura’s cuisine is a mixture of Japanese, ethnic and European creations, making for an interesting fusion-style style.
The above is fresh Spring vegetables and asparagus salad with Parmeggiano cheese.

Fried Spring Vegetables with Katsuo bushi/dry bonito flakes.

Another favorite sake of mine: Kaiun by Doi Brewery in Kakegawa City!

Mr. Matsuura’ specialty: maboodofu!

Sansai/Wild Mountain Vegetables tenpura!

Home-style yummy and crunchy!

For a closer view!

Sauteed “Jidori” Chicken from Fuji City!

Don’t worry, this is only the first article as I will visit it again to taste seasonal food!

VILLA D’EST QUISINE
Shizuoka City, Aoi Ku, Takajyo, 3-10-19
Tel.: 054-251-4763
Business hours: 17:00~24:00
Closed on Thursdays
Parties welcome
HOMEPAGE/BLOG (Japanese)

RECOMMENDED RELATED SITES:
With a Glass, Foodhoe’s Foraging
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!

観光, Fujinomiya City, Gastronomy, Japanese Gastronomy, Tourism, 富士宮市

BBQ with Shizuoka Agricultural Products Under Mount Fuji!

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Last Monday we were lucky and blessed with splendid weather before Typhoon No1 fell around our ears the next day!

Our merry band of gastronomes rode from Shizuoka City to Fujinomiya City getting nearer and nearer Mount Fuji!

We finally arrived at our destination, Bayern Meister Bier, run by Stephan Rager already busy preparing the BBQ in the space outside the Brewery.
Alright before I lose them for good let me imtroduce the true gastronomes of Shizuoka Prefecture who attended the event:

Mr. Yoshimura from Uzu Restaurant in Shizuoka City.
The leader of the band! Sorry, but I just couldn’t catch him alone during the whole day!

Mr. Shimura from Narusei tenpura Restaurant in Shizuoka City.

Mr. Takashima from Takashima Sake Brewery in Numazu City.

Mr. Nakata from Hiro Sushi Sushi Restaurant in Kikugawa City.

Mr. Sano of Sanoman Co. in Fujinomiya City.

Mr. Tozaki (nice guy, actually!) from Hana Oto Chinese Restaurant in Shizuoka City.

Mr. Sano from Kamoshibito Japanese Restaurant in Shizuoka City.

Mr. Kuawahara from Yukai Co. in Fujinomita City.

Mr. & Mrs. Rager from Bayern Mesiter Bier in Fujinomiya City.

At any BBQ (in Japan) you expect beer and a lot of it!
What better place then to hold our BBQ at Bayern Meister Bier! Stephan Rager, the only German Beer masterbrewer owning and making beer in his own brewery in Japan founded his establishment 7 years ago.

Stephan’s Diploma!

One can visit the brewery any time of the year as it also includes a small restautrant and shop (it can be really cold in winter there!).

Of course the whole place, inside and outside can be rented for parties!

Stephan even grows his own hop for special limited brews!

The bier!

The three regular beers: Weissen, Prinz and Spezial (don’t worry, a more detailed interview is in the offing!)!

All the meat, beef, pork and chicken (all local!), and local vegetables were provide by Mr. Sano of Sanoman. Extravagant!

That’s the Man!

Fresh vegetables from Fujinomiya City.
Soon I will run articles on the incredible vegtables grown in that area!

Prime beef!

Not only Mr. Sano provided all the food but he spent most of his time cooking it!

Prime pork. Sorry for the blurry pictures, what with beer and the sun, I had a hard time focusing!

A novel way to draft black beer!

Sausages, of course!

The whole range (well, a small part) from Sanoman Co.!

Fresh liver!

A late arrival, Mr. Kunugi from Kunugi Trout Farm in Fujinomiya City!

A whole plate of sashimi of Fuji Rainbow Salmon Trout!

Yakitori!

While the yakitori grilled we took a pause for the very Japanese tradition of self-introctions (mine was the shortest!LOL)!

Ready to eat! With a little salt and pepper, nothing else, just perfect!

And then the start of the real Fujinomiya Yakisoba!

Sano San of Sanoman Co. busy at work again!

The real Fujinomiya Yakisoba for the true gastronomes only!

After the BBQ we visited Mr. Kuwahara’s Yukai Farm where truly extravagant pigs are bred in incredible surroundings!

Right under Mount Fuji which provides all the water to the farm!

Everyone had to comply to the strict hygiene rules and sterelize their footwear!

Although the pigs tend to herd together they benefit from more space than in any usual farm. And their sties are cleaned twice a day.
The pigs are taken away from other herds kept at a long distance to avoid any disease and the culling is done away from the farm by a specialized company or maximum quality and minimum stress.

Visitors must go upstairs to observe the pigs without causing any stress to the animals.

They are literally kept in an incredibly clean “house” naturally ventilated. Not only the water but also the air they breathe is pure!

As for their feed, even humans can safely eat it. I actually did (sweet corn!)!
The motto is: “Quality, not quantity”!
As for traceability, you just can’t beat them!

As the last stage of our day we visited “mangenton” delicatessen owned and run by Mr, Sano’s Sanoman Co.

They even have a restaurant for private parties!

An embarrasment of choice!

The sausages!

A very busy place, any tine of the day of the season! Just look at the number plates of the cars and you will be surprised!

They even have a TV screen to suggest you recipes!

Last but not least they sell their own smoked ham!
I don’t need to tell you what my next visit will be all about!

RECOMMENDED RELATED SITES:
With a Glass,
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!