Tag Archives: Japan

Bryan Baird’s Newsletter (2010/02/12)

February 12, 2010 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Dear Taproom Friend & Baird Beer Enthusiast:

Winter is a time of hibernation for many species. The Barley Wine style of beer is not one of these. Winter is the season that this big bear of the beer world comes out to play. Baird Ganko Oyaji (”Stubborn Ol’ Man) Barley Wine 2010 is being released from his cellar cave on Saturday, February 13.

Ganko Oyaji Barley Wine 2010 (ABV 10%):

Brewed in July 2009 and packaged upon krausening in August, Ganko Oyaji 2010 sports a grist bill consisting of floor-malted Maris Otter, Munich and Crystal malts and 10% Japanese red (akato) sugar. The starting gravity is high (25.3 Plato), the apparent attenuation is good and thus the alcohol content is potent. 65 BUs of all American hops, and dry-hopping with a combination of Columbus, Centennial and Amarillo, beautifully balance the malt richness. Ganko Oyaji is an ideal after-dinner or before bed restorative. It promises to condition nicely in the bottle and keg for months and years to come.

Ganko Oyaji Barley Wine 2010 will be available on draught at all of our Taproom pubs and other Baird Beer retailing restaurants beginning Saturday, February 13. Bottles (633 ml) can be purchased direct from our brewery E-Shop and through the fine family of Baird Beer retailing liquor shops in Japan beginning the same day.

Vertical tastings for three successive years of Ganko Oyaji (2008 – 2010) are possible at two of our Taprooms: Nakameguro and Numazu Fishmarket. Finally, don’t forget the Big Beer Winter Week celebration now underway at our Nakameguro Taproom. An extraordinary selection of both American and Baird strong ales are being poured and celebrated for an entire week. The special cuisine is terrific too. The event runs through Friday, February 19.

Cheers,

Bryan Baird
Baird Brewing Company
Numazu, Japan
HOMEPAGE

The Japan Blog List

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Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
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Vegetables Facts & Tips 14: String Beans, French Beans and Common Beans (amended & expanded)

February 10, 2010 dragonlife 4 Comments

STRING-BEANS-PLANT

Common beans, when green and immature are either called String Beans or French Beans when they don’t have a string.
When reaching maturity they gave way to all kinds of beans.
They were first discovered in Central and South America in the 16th Century and were later introduced in Europe, then China. The French first planted the beans in Japan in rhe second half of the 19th Century.

90% of the crop is harvested three times a year in Hokkaido Island in Japan.

Ther are two main varieties in this country:

STRING-BEANS-DOJYOINGEN
“Dojyo-Ingen”, also called “Kentucky Wonder”. Slightly soft variety.

STRING-BEANS-SAABERUINGEN
“Saaber-Ingen”, thinner and rounder than above without strings.

The Japanese usually boil them lightly or just just cut them in trunks about 5 cm long and add them to all kinds of dishes from clear soups to sauteed food.

OTHER VARIETIES

Mokko Ingen

This variety is gaining popularity for its large size.
Recently found in French and Italian restaurants.
Make for great decoration onthe plate and are succulent lightly steamed, fried or stewed. Can reach 20 cm.

Juroku Sasage

Very thin and long (30 m), grown in Aichi Prefecture. Soft and easy to cook and eat. They are called because they contain 16 (juroku) seeds each.

Kintoki Mame

More widely known for producing azuki bean varieties.
Can be eaten young and greenlike string beans.

Akishima Sasage

Popular for their varying colors. Grown in geenhouses in Gifu Prefecture.
The beans are delicious when stewed.

FACTS:
-Season: June~September
-Main beneficial elements: Protein, Carotene, Vitamin B1 nad Bz, Vitamin C, Vitamin K, Calcium, Calcium, Magnesium and vegetal fibers.
-Eaten with other food high in protein, their Vitamin C are easily ingested by human bodies.
Cooked with oil, their carotene will be easily assimilated by human bodies.

TIPS:
-Just after boiling drain them and let cool inside a sieve. They will be tastier for it.
-If you have plenty, first boil them before storing them in the refrigerator.
-Peel strings away before cooking.
-Choose firm and straight specimens.

HEALTH FACTS:

-Combined with Judas Ear mushrooms, or Konnyaku, or Bamboo shoots, help combat large intestine cancer and obesity.

-Combined with Yoghurt, or natto, or Spinach, or hijiki/sweet seaweed, helps combat intestines poisoning and constipation.

-Combined with Agar agar or onion, help reduce blood cholesterol and high blood pressure.

-Combined with Broccoli, or rape blossoms, or kabocha, or tomato, helps prevent cancer, helps skin rejuvenation and recovery from illness.

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Italian Restaurants: New Team at Aquavite!

February 9, 2010 dragonlife 2 Comments

Service: Excellent and very friendly
Facilities: great and very large washroom, great cleanliness overall
Prices: reasonable to expensive. Top-class Italian wines. Private room for~8 people.
no-smoking-logo1 Non-smoking at counter!

High quality Italian Cuisine is a trademark of Shizuoka City thanks to the extravagant supply of impeachable ingredients both from the nearby sea and the land, which have contributed to an ever-increasing level in all kinds of cuisines. But Italian gastronomy must be the most competitive specialty inthis status-conscious city.

Like in many top restaurants, recruiting first-class staff upon the departure of established chefs to other shores is a constant headache for Aquavite who are justly proud of their rank as the best Italian Restaurant in town and feel responsible for constantly maintaining and improving standards.

The regulars know only too well, and the place being crowded on a Monday evening just proved it was “business as usual”!

The new team in charge of the kitchen is now Chef Kenichi Honda who worked in Roma for two years and holds an Italian Sommelier License,

and his sous-chef Yuhei Kajiyama.

Both are born in Shizuoka City, a marked advantage when it comes to choosing the best local products which for the majority of their creations.
Like the best Japanese chefs they bring another dimension to Italian cuisine with their almost obsessive attention to every detail.

I managed to pay them a quick visit last night to have a chat (a long one as they were very busy!) and a few pics before I visit them for a full dinner and report in the near future.
Please forgive the inferior quality of the pics, but taking them over the counter in minimum time was not easy!LOL

Stir-fried scallop and grilled “Kinki seabream”.

Italian charcuterie!

Beef Roast.

Porcini cream gnocchi.

Extravagant Minestrone!

Mekajiki/Marlin and Scampi on a bed of couscous.

See you next time!

Address: 420-0034 Shizuoka Shi, Tokiwa-cho, 1-2-7, Tomii Bldg. 3F
Tel. & fax: 054-2740777
Opening hours: 11:30~14:00 (on reservations only), 18:00~22:00
Closed on Sundays
Homepage (Japanese)
Credit Cards OK

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Bryan Baird’s Newsletter (2010/02/08)

February 9, 2010 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Dear Taproom Friend & Baird Beer Enthusiast:

Today marks the 9th annual release of the first fruited ale ever brewed by Baird Beer: The Carpenter’s Mikan Ale.

The Carpenter’s Mikan Ale 2010 (ABV 6.6%):

The mikans used in this brew are fresh, succulent, and local — harvested on the Heda land and by the hand of our carpenter friend, Nagakura-san. The Baird brewers hand-process the harvested mikans, shaving off the outer skin of the peel and pressing the juice. Both peel shavings and juice are added to the brew at different stages of production. The mikans serve to add depth and complexity to an already sumptuous ale; their role is to complement, not dominate.

In addition to mikans, the 2010 Carpenter’s Mikan Ale incorporates a grain bill including Maris Otter pale ale malt, wheat malt, unmalted wheat, carapils malt and Japanese sudakito sugar. The hopping schedule features cirtrusy Centennial, Cascade and NZ Cascade varieties including dry-hop additions. The combination of mikans and citrus hops provide an exquisitely complex yet balanced fruit character. This year, for the first time, we fermented with our American ale yeast which makes the overall character somewhat crisper and more sprite.

The Carpenter’s Mikan Ale is available both on draught and in bottles (633 ml) at fine Baird Beer retailers throughout Japan. It also can be purchased direct from the brewery (beginning Monday, Feb. 11) via our new online E-shop at http://www.bairdbeer.com.

Speaking of fruited ales, I need to mention Second Strike Apple Ale which is being poured exclusively on draught at our Harajuku Taproom. This brisk and refreshing ale is a collaborative project with the local Harajuku company Alias. The concept and the fresh Nagano prefecture apples were provided by Alias’ own Tajima-san. Stop in for a pint while quantities last.

Nakameguro Taproom 2010 Big Beer Winter Week (Feb. 11 – Feb. 19):

Each winter we use our Taproom as a venue for a week-long celebration of strong and fortifying beers. We call this celebration Big Beer Winter Week. During this week, a collection of strong ales and lagers will be served simultaneously and paired with cuisine designed to complement these robust and warming libations. The Nakameguro Taproom will play host to this year’s Big Beer Winter Week which will kick-off at noon on Thursday, February 11 (Japan national holiday). We are partnering with American craft beer importer Nagano Trading on this year’s event and thus will be offering a full range of American big beers in addition to Baird Beer. The Big Beers on tap will include:

(a) American beers from Nagano Trading (Pint 1,100 yen; Half 800 yen):

Oak-aged Yeti Imperial Stout (Great Divide)
Old Ruffian Barley Wine (Great Divide)
Stone 13th Anniversary Ale (Stone)
Old Man Winter Ale (Southern Tier)
Victory at Sea Imperial Coffee Porter (Ballast Point)
Palate Wrecker Double IPA (Greenflash)
Imperial Smoked Brown Ale (Coronado)

(b) Baird Big Beers (Pint 1,000 yen; Half 700 yen):

Ganko Oyaji Barley Wine 2008
Ganko Oyaji Barley Wine 2009
Ganko Oyaji Barley Wine 2010
West Coast Wheat Wine 2008
West Coast Wheat Wine 2009
Dark Sky Imperial Stout 2008
Imperial Belgian Red Ale
Obatarian Strong English Ale
We have a second round of different American Big Beers ready to go as the first round sells out. Additionally, other strong Baird Beers such as Hatsujozo 2010 Belgian Black Ale, Suruga Bay Imperial IPA and Okini Old Ale will be available.

We will be selling Nakameguro Taproom Big Beer Winter Week drink cards in both pint and half-pint versions. These are pre-paid cards with 10 punches in them (5 for American Big Beers and 5 for Baird Big Beers). The cards are valid for the duration of the event (Feb. 11 through Feb. 19). The cost of the cards are: 10,000 yen (pint card) and 7,000 yen (half), respectively. Upon completion of the card, the cardholder will receive a free American style logo pint glass (compliments of Nagano Trading). Also, we will be awarding free American beer T-shirts to the first ten customers ordering beer on opening day (Thursday, Feb. 11). We open at noon that day so have your beer game-day faces ready at an early hour!

Finally, you will want to bring your appetites as well. Ishikawa-san and the kitchen staff are designing a terrific Big Beer-inpsired event food menu designed to complement and enhance this amazing selection of strong ales.

We look forward to seeing you at Nakameguro.

Cheers,

Bryan Baird
Baird Brewing Company
Numazu, Japan
HOMEPAGE

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Today’s Lunch Box/Bento (’10/10)

February 9, 2010 dragonlife 4 Comments

The Missus was into her “colourful” mode in spite of all the grumbling today!

The rice was plain steamed rice sprinkled with roasted sesame seeds with enough peeping out for the looks (and photograph!).
Chicken was “karaage”/Japanese-style deep-fried chicken agremented with pimento pieces in sweet and sour sauce.. and a another sprinkle of roasted seame seeds.

As for the garnish it was a bit of an embarrassment of choices as where to start eating!
Tamagoyaki/Japanese omelette 8 ab it on the sweet note this time), lettuce, mini-tomatoes, Boiled carrots, romanesco broccoli and Brussels sprouts, with some dippping sauce under the the broccoli.

And for dessert?
A big orange from Shizuoka!

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Vegan Sushi Suggestions 3: Veggie Sushi Tray, Box & Plate Presentations

February 8, 2010 dragonlife 10 Comments

Veggie Sushi Box for bento/Lunch box!

SYNOPSIS:

I already have introduced Vegan and Vegetarian Sushi, but following further requests and questions by my vegan (I’m not!) friends, I decided to contribute a small series of postings to give them more detailed suggestions and ideas!

Now, please check sushi rice recipe HERE to make things more practical!

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This particular posting is designed to help you with designing Veggetables sushi tray, box or plate presentations!

Asaparaguses, Kabocha and Okra Sushi Nigiri.

Mushroom, maountai Vegetable, Myoga Ginger, Bamboo Shoots, and Leek sprouts Sushi nigiri.

White leek, Sprouts and yam,fresh or seared (repeated) Sushi Gunkan.

White asparaguses, myoga ginger, corn (gunkan) and tomato sushi nigiri.

Sorry, the pic is small, but the tray isquite sophisiticated:

Top: tomato. Second row (from top down): Rice ball wrapped in shiso/perilla leaf, pickled aubergines and myoga ginger. Third row: Tomato and kawaire daikon sprouts. Fourth row: Rice ball wrapped in shiso/perilla leaf, pickled aubergines and myoga ginger. Fifth row: bamboo shoots.

Here the rice is white and violet rices mixed.
Shhitake mushroom, broccoli, pickled yam and fuki.

Small pic again, sorry.
Goya, daikon pickled in sweet vinegar, okra, bamboo shoots and chopped mountain vegetables.

Pickled aubergine, Okra, Myoga Ginger, Plain rice, Burdock root and pickled aubergine.

Ice plant, Avocado and radish, Leek shoots, Myoga Ginger and Shiitake Mushroom.

Leaf sprouts, pickled aubergine, yam and red sweet pimento cubes, green aspargus tips and seared eringe mushroom.

From top:
Ippon Shimeji mushroom (grilled), Myoga Ginger, Pickled celery, Tomato gunkan with cucumber instead of seaweed/nori and Leek sprouts.

Sorry for the fuzzy picture:
From top: orange and its peel marinated in sweet vinegar, Tomato, Onion marinated in sweet vinegar, Kawaire daikon sprouts (lightly boiled), Tomato and okra gunkan and pickled cucumber.

From left: green leaves gunkan, Chinese cabbage (boiled and topped with grated ginger), red seet pimento (lightly grilled), Na no han/rape blossoms (boiled), Bambooo shoot (boiled), and trefoil (lightly boiled).

Okra, celery, myoga ginger and three different pimento.

Green pimento (lightly grilled), na no hana/rape blossom (boiled) and pickled aubergine.

From bootom upwards:
Leek sprouts, bamboo shoots, Myoga ginger and na no hana/rape blossoms!

Still looking around and ordering!

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Rutabaga Vegetarian Veloute

February 8, 2010 dragonlife Leave a comment

I have noticed a great interest for rutabaga or Swede turnip 8actually comes with many names) and have always been wndering about many recipes.
It can be prepared almost in the same way as pumpkins, kabocha and potimarrons.

Here is a simple French cuisine-inspired recipe:

Rutabaga Veloute!

INGREDIENTS: For 4 people

-Rutabaga: 1 kg
-Onion: 1 large
-Carrot: 1
-Garlic: 1 clove
-Milk: 750 ml/cc
-Water: 250 ml/cc
-Sugar: 1 tablespoon
-Salt & Pepper: to taste
-Fresh cream: 100 g
-Safran: a few threads
-Chervil: a few leaves

PREPARATION:

-Peel and cut the rutabaga in cubes.
-Peel the carrot and onion and slice.
-Peel and crush the garlic

RECIPE:

-In a large saucepan, drop the rutabaga, carrot, onion and crushed garlic.

-Cover with the milk and water. Add the sugar, salt and pepper.

-Bring to boil, reduce fire so to simmer for 40 minutes.

-Blend the soup in a blender/food processor. or with an electric mixer.
Add the fresh cream and mix.

-Serve decorated with a few safran threads and finely chopped chervil.

NOTES:

-You may add to this soup cooked chestnuts or fried mushrooms!

– You can serve it hot or chilled!

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Today’s Lunch Box/Bento (’10/09): Mount Fuji Views Bento

February 8, 2010 dragonlife Leave a comment

Yesterday I had to go to that disliked city called Tokyo for a Cricket AGM and had to ride the Shikansen Bullet train from Shizuoka City.
It was an incredibly clear windy day. Mount Fuji was magnificent.
Back in the evening I enjoyed the rare sight in Tokyo of a dark Mount Fuji in the distance silhouetted by fiery skies.
I managed to take some pics on the way to Tokyo with my mobile phone camera. Look at the pictures at the end of this posting!

The Missus (who now takes her own pics) pointed out I should take the pic of the bento with the rice in the background, not in the foreground… Who can argue?

So I will start with garnish:
Soft-boiled egg/han-yude-tamago, later marinated in soy sauce, sake and mirin (and probably a little ginger).
Alabcore tuna/tonbo magura (the cheaper kind) first marinated for a little while in soy sauce then fried (with the lid on) topped with cheese and served topped again with some home-made wasabi leaves and flowers pickles (verystrong!).
Lettuce for balance and decoration.

For the slad and vitamins part, mini-tomatoes, home-made pickled carrot salad with black olives and black sesame seeds, na ho hana/rape blossoms salad seasoned with goma dare/sesame dressing.

The rice was steamed together with tinned shijimi/basket clams. These small mollusks are very popular in Asia. Check Wikipedia for more information! She had adde thin strips of fresh ginger to them.
Once the rice was cooked, she mixed the lot before placing it in the bento box and sprinkling it with roasted sesame seeds.

A simple dessert of local straberries and ornage wedges.
Nice bento, I agree!

Mount Fuji Views:

I took the pics with the camera almost aginst the window for clarity. The mobile phone camera has enough speed to obliterate all interference.
This pic was taken before reaching Fuji City, the first stop on the way.
The river in the foreground is the Fujikawa River. Because we are in the middle of winter all grass looks brown.

Another pic taken just before entering Fuji City JR Station.

Mount Fuji again caught just after leaving Fuji JR Station. Sorry for the smudges!

Now that pic was taken as we approached Mishima City which stands at comparatively high altitude surrounded by all kinds of mountains.

Last picture taken just before reaching Mishima JR Station.
After that you have to wait a long time (ifyou are lucky!) to see again over the horizon!

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Vegetables Fact & Tips 11: Renkon/Lotus Root (amended and expanded)

February 6, 2010 dragonlife 10 Comments

lotus-root1

In Japan we are near the end of Lotus Roots season, but eat them all year round!
Lotus roots come from a plant called Nelumbo nucifera, also known by a number of names including Indian lotus, sacred lotus, bean of India, or simply lotus. This plant is an aquatic perennial. Under favorable circumstances its seeds may remain viable for many years.
A common misconception is referring to the lotus as a water-lily (Nymphaea), an entirely different plant.

Native to Greater India and commonly cultivated in water gardens, the lotus is the national flower of India and Vietnam.

The flowers, seeds, young leaves, and “roots” (rhizomes) are all edible. In Asia, the petals are used sometimes for garnish, while the large leaves are used as a wrap for food. In Korea, the leaves and petals are used as a tisane. Yeonkkotcha (연꽃차) is made with dried petals of white lotus and yeonipcha (연잎차) is made with the leaves. The rhizome (called ǒu (藕) in pinyin Chinese, ngau in Cantonese, bhe in Hindi, renkon (レンコン, 蓮根 in Japanese), yeongeun (연근) in Korean is used as a vegetable in soups, deep-fried, stir-fried and braised dishes. Petals, leaves, and rhizome can also all be eaten raw, but there is a risk of parasite transmission (e.g., Fasciolopsis buski): it is therefore recommended that they be cooked before eating.

FACTS:
-Season: September~December in Japan.
-Beneficial elements:
Lotus roots have been found to be rich in dietary fiber, vitamin C, potassium, thiamin, riboflavin, vitamin B1 & B6, phosphorus, copper, iron and manganese, while very low in saturated fat.
Various parts of the lotus are also used in traditional Asian herbal medicine.

TIPS:

-Choose specimens with a clear white cut section. There should not be any black spots.
-Use large specimen as they are easier to cut and use.
-To prevent oxydising, warp cut specimen into wet kitchen paper.
-Add vinegar to water when boling them to keep them white.
-The easiest way to peel them is to use a potato peeler!

COOKING:

The stamens can be dried and made into a fragrant herbal tea called liánhuā cha (蓮花茶) in Chinese, or (particularly in Vietnam) used to impart a scent to tea leaves. The lotus seeds or nuts (called liánzĭ, 蓮子; or xian liánzĭ, 鲜莲子, in Chinese) are quite versatile, and can be eaten raw or dried and popped like popcorn, phool makhana. They can also be boiled until soft and made into a paste, or boiled with dried longans and rock sugar to make a tong sui (sweet soup). Combined with sugar, lotus seed paste becomes one of the most common ingredient used in pastries such as mooncakes, daifuku, and rice flour pudding.

Japanese popular Renkon dishes:

lotus-root-nimono

“NIMONO”

lotus-root-sumono

“SUMONO”

lotus-root-kimpira

“KIMPIRA”

“STUFFED LOTUS ROOTS”

“DEEP-FRIED LOTUS ROOT SANDWICH”

lotus-roots-chips

“CHIPS”

HEALTH FACTS:

-Combined with liver, or beef, or pork, or chicken, helps revitalize human blood and organs.

-Combined with turnips, or daikon, or beansprouts, or trefoil, helps digestion and bowels.

-Combined with leafy vegetables, or potato, or apples, helps combat cancer and obesity.

-Combined with konnyaku, or celery, or lettuce, or green peppers, helps lower blood cholesterol. helps combat artery hardening and prevent heart diseases.

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Japanese Seasonal Fish: Saba/Mackerel

February 6, 2010 dragonlife 5 Comments

Mackerel or saba is a fish eaten over the whole Northern Hemisphere and does come under many varieties and names.
In Japan it is mainly called “Saba”, “Masaba” or “Sekisaba”.
In this country it is mainly caught off Oita, Saga Prefecture, although quite a few are caught off our coasts, especially off Yaizu.
They feed on plankton mainly.

They are prepared and cooked in many guises. In France, my birthplace, they are steamed and then pickled in white wine and spices before being canned.

naturally tinned tuna is available in Japan,too!

In Northern Europe they also eaten half raw as smorgasbrod and pickled fish.

It can be appreciated as sashimi, but it must be absolutely fresh and is best served with grated fresh ginger and lemon.
As far as sushi is concerned, “masaba” variety is best

Saba Konbujime nigiri.

It is especially popular as “oshizushi” (pressed sushi).

Double oshizushi!

My preference goes for Saba konbujime.

Saba Bogata

The mackerel is kept inside a variety of wet seaweed for an hour or so before put whole on top of a long “bar” of rice, then cut to size.

Saba Heshiko Zuke.
Saba/Mackerel has been a staple fish in Japan since immemorial times.
One way to conserve it for better transport away from the shores was “Saba Heshiko zuke”, that is pickled in miso and sake white lees.

Saba/mackerel is easily grilled, either on the stick as above,

or grilled and served cut in slices.

The same grilled saba can be served as oshizushi/presed sushi!

Saba can be also served to a tatsty crispiness by deep-frying it!

Or simmered the Japanese way with miso, sake, soy sauce, ginger and mirin!

A very versatile fish!

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Vegetables Facts & Tips 10: Egg Plants/Aubergines (amended & expanded)

February 6, 2010 dragonlife 3 Comments

aubergines-1

The eggplant, aubergine, or brinjal (Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades) and genus Solanum. It bears a fruit of the same name, commonly used as a vegetable in cooking. As a nightshade, it is closely related to the tomato and potato and is native to India and Sri Lanka.

That for the Wikipedia definition. The word Aubergine is mainly used in Europe. It comes in many shapes, sizes and even colours, but they share the same facts.

FACTS:
-Season: June to September in the Northern Hemisphere, but are available all year round thanks to greenhouse cultivation.
-Main beneficial elements: Potassium, Calcium, Magnesium, Vitamin C and B1, B2
-90% is water, but the skin contains a lot of polyphenols so useful against ageing and arteries cleaning!
It is also of a great help to fight diabetes.

VARIETIES:

As mentioned above, aubergines come in many varieties, but I am introducing here only the varieties and hybrids grown in Japan.

The first one I would to make known is particular to this country:

aubergines-mizu

“Mizu Nasu”, litterally “Water Aubergine”
It has the particularity that it can be eaten raw cut and served like sashimi! With miso, pickled plum flesh, wasabi or soy sauce, it opens all kinds of possibilities fro vegans, vegetarians and raw food lovers!

“Bei Nasu”
An American hybrid popular for its large round size.

“Ao nasu”, or green aubergine
Also called “Midori Nasu”. The skin is hard but will soften quickly upon cooking. Appreciated grilled.

“Shiro Nasu”, or white aubergines.
The white colour is due to the absence of Nathnin.
Will get very soft upon cooking.

“Naga Nasu”, or litterally “Long Aubergine”.
Can grow up 30 cm long. Soft flesh, it is most popular grilled.

“Kamo Nasu”
A typical variety originally grown in Kyoto. Small and round with a finely-grained texture. Very popular in higher class gastronomy.

“Zebra Nasu”
Also called Italian Aubergine. Valued for its colourand designs.
Appropriate for slow cooking as hard.

“Tozen Nasu”
Small variety.

The small size of Tozen Nasu Aubergines makes it popular for pickles inparticular.

“Batten Nasu”
From Kumamamoto Prefecture. Sweet and containing a lot of water. Can be eaten raw.

“Okita Nasu”
Another small variety.

Okita Nasu are minuscule, making them very popular for pickles!

“Aka Nasu”, or red aubergine.
Large and beautiful, with little acidity, it is one of the most popular varieties in this country, especially grilled.

“Ko Nasu”, or litterally small aubergine.
Sweet, soft skin, almost containing no seeds, it is popular for pickles. Also exist round.

“Stick Taste”
A new variety, about 10 cm long and svelte. Popular stir-fried. Will keep its colour and design even cooked.

“Thai Nasu”
Small, roundish. Hard variety with a lot of seeds. Slow cooked in curries.

TIPS:

-Choose specimens with a deep colour, bright appearance and comparatively light weight.
-To preserve them, wrap them individually in cellophane paper before storing them in the refrigerator.
-Before cooking them, cut them and leave them in clear water util usage to prevent oxydizing.
If you want to fry them, cut them first and rub them with a lttle salt to take excess water out of them.

HEALTH FACTS:

-Combined with konnyaku/Devil’s Tongue Tuber/Elephant Foot Tuber, or okra, or enoki mushrooms, or burdock root, helps combat artery hardening, cancer and high blood pressure.

-Combined wiyh carrot, or kabocha, or spinach, or pink grapefruit, helps combat cancer and colds, helps skin rejuvenation.

-Combined with wax gourd, or tomato, or cockles, or small clams, helps combat diabetes, cancer and obesity.

-Combined with miso or enoki mushrooms, helps combat cancer, helps lower blood cholesterol and stimulates blood flow.

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Oden: A Shizuoka Delicacy!

February 5, 2010 dragonlife Leave a comment

Dark Shizuoka Oden

When winter seems bent on holding us company and taking a sadistic pleasure listening to our moans, everything to warm up our bodies is welcome.
The Japanese have come up with the ideal solution: Oden (おでん)!
The beauty of it is that it is sustaining food, quite cheap fare by this country standards and very comforting.

For a closer look!

Oden has a long history. It can be traced back to Edo times when it was called Kanto-daki/関東煮, meaning Kanto region stew. At the time it was mainly made with strong soy sauce and soup stock extracted from a combination of konbu/seaweed, whale meat and beef tendons.
The whalemeat has disappeared but the broth is still made with the same soy sauce, seaweed and beef tendons in the east of Japan.
On the other hand, many contend that Oden was originally what is now commonly called misodengaku or simply dengaku. Take your pick!

Dark Shizuoka Oden again!

It can be found all over the Japanese archipelago all year round (not only in winter!) in many guises and many trends, although it can roughly be divided into three categories:
-Simmered in a light broth most popular in the Kansai Region/Western Japan.
-Served with Miso, notably in the Nagoya area.
-Cooked in a dark soup in the Kanto Region/Eastern Japan.
Many people will argue that each region, or even city, has its own original brand of oden, and they might be right as ingredients greatly vary although the three above methods prevail.
The Japanese are so entrenched in their fondness of oden that regular TV shows extol the virtues of their national comfort food with “talents” recruited in each Prefecture on a single stage!

Even darker Shizuoka Oden!

But wherever you go, look forward to sampling common ingredients:
-Eggs: they are first boiled before being skewered and left in the broth. Actually skewering oden is far from being universal. But the sticks attached to them will certainly help you when choose them out of impossibly dark soup in Shizuoka!
-Potatoes: popular almost everywhere, they are seemingly a favorite of expats.
Now, have you ever wondered how potatoes do not break up being left for ages in hot broth and roughly manipulated around?
The potatoes are first boiled to about 80% and then plunged into ice water or immediately locked in a fridge. Do not be worried when the local odenyasan/oden shop owner opens his/her fridge for more potatoes to add into the broth, but choose them with a nice color when fishing them out!
-Daikon, or Japanese long radish: these are also prepared like potatoes to ensure they do not break.
-Konnyaku: Devil’s Tongue tuber jelly: some odenya will serve it in thick triangular or rectangular pieces or as ito konnyaku/konnyaku vermicelli.
-Tofu or bean curd: it is usually of the harder kind and seared first before plunging them in the broth.

Out of the pot!

Oden is often sold from food carts, and most Japanese convenience stores now have simmering oden pots in winter containing different kinds of oden sold, with single-ingredient varieties as cheap as 50 yen.

You can of course buy any ingredients of your liking, cook them in your preferred broth at home with hot Japanese mustard and some beer or (hot) sake like many do in Japanese households.

As served in Odenya!

But the best way to enjoy oden and discover their varieties is to eat outside with a mind to have a (few) drinks on your own or with special company!

Shizuoka Aoba Koen Oden Alley!

Now Shizuoka Oden has probably become the most famous (maybe notorious?) variety in Japan.
In an era when so-called B-Gourmet, or even C-Gourmet (Japanese expressions!) have become a regular feature on TV and other media, Shizuoka is not following the norms.
Odenya there serve a dark (and even black to visitors from Kansai who favour a light dashi!) broth flavored with beef stock and strong soy sauce. Moreover all ingredients are skewered, that for “true” Shizuoka Oden. Another peculiarity is that they are served with a powdery mixture of dried ground fish (sardine, mackerel or bonito shavings) and aonori (edible seaweed). More often customers will be handed plates and allowed to take out their preferred morsels and spoon out some oden seasoning powder they will liberally sprinkle over their food. On top of this the same customers will add hot Japanese mustard from one of the pots on the table or counter.

Shizuoka Oden Pack

Visitors from other regions might entertain some reservations when witnessing Shizuokans choose with utmost care the oldest pieces, some of them eggs which have become a solid burnt brown on the outside or triangular pieces of fish paste that no one else would be able to recognize as such!

Now, if you have the occasion to stop and visit Shizuoka City (other areas in the prefecture do also have their own peculiar tidbits on offer like beef lungs in Gotenba!), go to Aoba Koen Park Street.
The whole park used to be lined with yatai/food stands serving oden and drinks from as early as 3 o’clock in the afternoon (some still do) until the wee hours of the morning.
But a new hygiene law in the 1960’s forced them into moving inside alleys and corridors between other buildings where the became Aoba Oden Alleys.
They totalled at least 36 shops at the present, all with their specialties and famous characters. Actually an official pamphlet lists more than 80 specialized odenya and more than 300 izakayas serving real Shizuoka Oden!

Shizuoka Oden Festival Poster.

Every year a Shizuoka Oden Festival is held in mid-February in the Aoba Koen and Gofuku-cho area for the pleasure all, adults and children, day or night, Japanese or expats!
The perfect comfort food with superlative Shizuoka Sake!

For people who do not have the time to visit Shizuoka, oden are sold in tins, cans, and bags on the Shizuoka JR Station platforms!

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Japanese Seasonal Fish: Sanma/Mackerel Pike

February 5, 2010 dragonlife 2 Comments

“Sanma” or Mackerel Pike usually comes on our plates with the advent of Autumn, but can be found until mid-winter in Shizuoka Prefecture
Known under other names such “Saira” or “Banjyo”, it is a fish with red meat rich with proteins.
In season, the flesh is fatty and sweet.

Its Japanese name 秋刀魚 means Autumn Sword Fish!

It is mainly caught off the north eastern shores of Japan as the fish swims down from Hokkaido.
But the more south it is caught, the less fat it will contain.
The annual catch exceeds 20,000 tonnes, although breeding is increasingly successful.
If you eat it at a sushi restaurant, you can expect its bones and head served deep-fried.

As sashimi it can be enjoyed straight with wasabi and soy sauce.
But as it is a red-flesh fish it beautifully combines with grated ginger, sliced myoga or chopped thin leeks.

As sushi it does come in many forms and can be pretty spectacular as a single sushi nigiri serving!

Another sushi nigiri sample!

In waetern Japan it is very popular as oshizushi/pressed sushi.

Another popular oshizushi version is “bo-gata/whole fish sushi”!

Bo-gata is often encountered as a sushi bento/lunch box!

As it is a very rich fish, it can be eaten simply grilled with its skin and grated daikon and lemon.

It is easy to manipulate such as the above sanma and bacon roll (later grilled)!

Of course it can be simmered Jpaanese style with soy sauce, mirin, sake and ginger!

As himono/dried fish it is practical for carrying and grilling later!

Tinned/canned it is comparatively cheap and can be accomodated in many ways, such as with kimchi!

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Daikon Couple: The Pious and The Pervert…

February 5, 2010 dragonlife 2 Comments

Just found this odd couple lying on the kitchen floor lying in unknowing bliss before being chopped into stew!
They had come form the Missus’ parents farm.

Now, why did the Missus trim that appendage?

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French Restaurants: Dinner at Pissenlit

February 4, 2010 dragonlife 2 Comments

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

The other day, the Missus finally got her wish, dinner at Pissenlit (as for me I already had a couple!)
I already introduced this particular French restaurant time and again as one of the best in town using great ingredients, seasonal only, at really “soft” prices!

Actually we had timed this visit perfectly as the chef was going to call me as he had finally received something I’d been crying for time and time again (tell you later!)

To put things short again here what we had:

First the wine: a very well-priced honest Bourgogne Pinot Noir red by Domaine Malvoissine 2007 distributed by Louis Latour.

Very dark clean red, plenty of nose, a bit young, but just appropriate for the whole meal.

Cute gougeres to help overcome our impatience and start tasting the wine!

As the Missus also wanted to have a try I chose the new white asparaguses with cod sperm sacs sauteed meuniere with Provencale sauce. Something you won’t get outside Japan! Even the Missus who usually can’t face cod sperm sacs appreciated them!

The Missus had been waiting for that!
Cassolette de Champignons et d’Escargots de Bourgogne!
I can tell I had some of these mushrooms and snails!
They were perfect and not overwhelmed with garlic!

The Missus delved into this colourful beef cheek in cassis sauce and Shizuoka Organic vegetables. I also made sure she left me a bit!

Now I was looking forward to these little beauties: Rognons de Veau/Veal Kidneys!
The Missus was not convinced this time. Cooked to perfection, soft outside, crunchy inside flambee with cognac in cream sauce!
My Dad would cross the World for these (a specialty of my brother!)!

To ned it (and the wine with it) I had a small plate of French cheese: Cote, Camembert at Pave d’Affinois.

The Missus went for the specila strawberry short cake. A very light and tasty marvel miles ahead of what we find at cake shops!

Red Fruit Dance!

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
Homepage (Japanese)
Credit Cards OK