Tag Archives: Japanese Cuisine

美食, 観光, 農業, Fruit, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Melons, Muskmelon, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Musk Melons-Japan’s obsession with perfect fruit by Roland Buerk of the BBC

March 18, 2012 dragonlife 2 Comments

Farmer Masaomi Suzuki has to keep the temperature constant to achieve the perfect crop

By Roland Buerk
BBC News, Tokyo and Shizuoka

Giving fruit as a gift is a common custom in Japan. But this fruit is not your normal greengrocers’ produce, complete with bumps, bruises and blemishes. The pick of the crop is grown with exquisite care and attention to detail – and commands an eye-watering price when it comes to market.
————————–
Masaomi Suzuki has been working in his steamy greenhouses for 50 years, but even after all that time he says he still learns something new every day.

The process begins with the perfect seeds. The local farmers’ association breeds a new strain every year, seeking continuous improvements. Weak seedlings are weeded out. Then when the flowers appear, poor specimens are ruthlessly plucked and discarded.

READ THE FULL ARTICLE BY ROLAND BUERK HERE

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Masala Herb by Helene Dsouza in Goa, India
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Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, 野菜, 観光, 魚, 魚海の幸, 農業, Fish, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka marine products, Tourism, vegetables

French Gastronomy: Organic Vegetables & Madai Seabream at Pissenlit-Shizuoka City!

March 17, 2012 dragonlife 2 Comments

Service: Excellent and very friendly.
Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!)!
Prices: Reasonable to slightly expensive, very good value.
Strong points: Interesting wine list. Great use of local products, especially organic vegetables and Shizuoka-bred meat.

Difficult to believe as it is, but Shizuoka Prefecture, both officially at the Government level and unofficially by all gastronomes here, has the largest number of varieties of food grown, bred or caught both on land and at sea in Japan!
No wonder that the local restaurants find it both so easy and pleasurable to associate local products any time of the year!

So the other day, actually Saturday last week when I had lunch at Pissenlit in Shizuoka City, Chef Touru Arima/有馬亨さん first served me as an amuse-bouche a veloute/smooth soup made from organic Takinogawa burdock root from Kitayama Farm in Fujinomiya City.

The wine served then was not from Shizuoka, but it is worth talking about it as it was made in Osaka from Delaware and Koshu grapes! Its name, “Ganko Oyaji Tetsukuri Wain”, means “Wine hand-made by an old stubborn man”!

Nakamura Winery in Osaka also makes the above white wine called “Yume Asuka” or “Dream Asuka”!

Here is the happy marriage of products from the land and sea of Shizuoka Prefecture!

The Madai/真鯛/”True Seabream” was caught off Sagara/相良 shore, west of Shizuoka City, an area of Suruga Bay replete with semi-deep water fish.
First sauteed on its skin and then finished in the oven, the skin had a beautiful crispy bite in superb contradiction with the flesh perfect tenderness. The sauce kept to a minimum with lemon and butter accentuated all the freshness of the fish.

The organic vegetables came from two distinct farms: Shizuen No Chikara In Shizuoka City and Kitayama in Fujinomiya City!

Beautiful carrots!

Now, what is this organic vegetable from Kitayama Farm?

Romanesco broccoli bud!
So extravagant, elegant, beautiful and full of flavors!

To be continued… (can you wait?)

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)
E-Mail: pissenlit2008@ybb.ne.jp
Credit Cards OK
Entirely non-smoking!

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玉子, 美食, Eggs, 野菜, 観光, 農業, French Cuisine, French gastronomy, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Tourism

French Gastronomy: Organic Rape Flowers and Egg in Meurette style at Pissenlit-Shizuoka City!

March 16, 2012 dragonlife Leave a comment

Last Saturday since I needed to talk with Chef Touru Arima/有馬亨さん at pissenlit in Shizuoka City, I took the opportunity to eat a late lunch there.
In fact I was too late for the specials of the day which all gone by then…

Side view!

But I had noticed some beautiful rape flowers resting inside a bowl in the kitchen when I walked past the large glass windows which allow a full sight of the chef’s lair!
I asked if an “appetizer” could be done with them…
Right-O! was the reply…

A “riding” view!

The rape flowers were organic from Shizen no Chikara Farm in Shizuoka City.
Rape flowers, na no Hana/菜の花, also go by the name of Broccolini and Tenderstem Broccoli.
Actually I wonder if i should call them rape flowers at all also they are also of the Brassica Family!
Chef Arima simply gently boiled them, then fried with a minimum of seasoning.
He placed an enormous poached on top with a generous portion of wine sauce according to my homeland, Bourgogne, recipe for oeufs en meurette!
The egg comes from Mr. Hotta farm in Okabe, Fujieda City and are branded under the name of “Yuseiran/有精卵!

This is what happens when you cut across the egg, releasing a delicious golden flow over your dish!

This promises to be the best appetizer of the year!

PISSENLIT

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美食, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Italian Cuisine, Italian Restaurants, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Gastronomic Feast: Spring Dinner by Pissenlit and Nori-Behind the Scene!

March 11, 2012 dragonlife Leave a comment

On Saturday March 10th a very special dinner organised by two of the best chefs in Shizuoka, Fuminori Nishitani/藤谷文紀 of Nori in Fujieda City and Tooru Arima/有馬亨 of Pissenlit in Shizuoka City was held at Pissenlit Restaurant in Shizuoka City with the help of two great farmers, Mr. Yoshinori Iguchi/井口芳則 in Fujieda City and Mr. Masaaki Hirakaki/平垣正明 in Fujinomiya City who provided the vegetables. most of them organic!

The event was called:
“春の食の都　仕事人ウイーク”スペシャルディナー
“Spring Gastronomy City (Shizuoka) Chefs Week” Special Dinner

For once I was not sitting at the table enjoying the food and drinks but in the kitchen reporting behind the scene(s)!
This report is thus a photography rendition of the event seen from the other side of the fence:

Tooru Arima/有馬亨 and Fuminori Nishitani/藤谷文紀!

The dining room staff planning in the dark…

table setting.

White Asparagus flans were ready.

What are these dried mini carrots for?

We’Il see those again later!

Seasoning the fish.

Was that enough seasoning?
Yup!

The dining room is ready to welcome the guests!

Rainbow Trout from Kunugi Fish Farm in Fujinomya City!

Getting ready for the aperitifs!

Mr. Yoshinori Iguchi/井口芳則 and Mr. Masaaki Hirakaki/平垣正明, the men who made it possible!

Searing the fish beforehand.

Only seared but already beautiful!

Home-made bread naturally!

Organic vegetables!

The aperitif was umeshu flavored with matcha by Fuji Takasago Brewery in Fujinomiya City!

Brushing pies with egg yolk.

The first (cold) hors d’oeuvre taking shape.

I had a hard time keeping my hands off these!

Adding the Genovese capellini.

The first cold hors d’oeuvres!

Searing the veal caillette in crepinette!

The second (hot) hors d’oeuvres in the starting blocks!

The white asparagus flans on parade.

Almost ready with the leek and spinach pies flavored with truffles!

The second (hot) hors d’oeuvres!

Oura burdock chips.

Oura burdock veloute.

Takinogawa burdock agnelotti being boiled!

The pasta dish taking shape!

Almost ready…

Some Pecorino cheese…

The pasta dish!

Some veal caillette in crepinette still to be prepared.

Fresh bamboo shoots from Fujieda City!

The sasa bamboo leaves to support the fish.

Shiso/perilla flowers for decoration.

The fish course taking shape.

Almost ready…

Rainbow trout on a black plate!

The same on a white plate!

Back to the veal caillettes in crepinete…

The same being seared…

into the oven…

The sauce!

finished with a torch instead of a salamander!

Onto the plates…

A meat dish so simple and so beautiful!

The last touch!

The meat course!

Organic deep red carrot gelato!

Sugar on the dried carrots…

Organic Takinogawa burdock tart!

You won’t find these outside Japan!

Such a healthy and beautiful dessert!

Time to go!

Incidentally, part of the bill was earmarked for charity for the victims of the Fukushima disaster!

PISSENLIT

NORI

426-0204 Shizuoka Ken, Fujieda Shi, Tokigaya, 864-3
Tel./Fax: 054-641-4778
Opening hours: 11:30~14:00; 18:00~22:00
On reservation only for dinner
Closed on Tuesdays and first Monday
Credit cards OK
HOMEPAGE (Japanese, but do check it for great photographs of the house and garden!)
Entirely non-smoking!

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Shizuoka Sake Bar: Sachiho in Shizuoka City!

March 10, 2012 dragonlife 2 Comments

Some famous Shizuoka Sake!

Service: Very friendly and informal
Facilities: Very clean overall. Superb washroom
Prices: Reasonable
Strong points: Shizuoka Sake of course!

At long last a bar that offers a wide range of Shizuoka sakes as a theme was opened last December in Shizuoka City!
And it is entirely non-smoking!

Mind you, since it opens at 5 pm, it is not always easy to take pictures outside or inside if you do not want to bother people with a flash!

It is conveniently tucked away in Takajo, Aoi Ku, a very busy place at night.
It also has the merit to be patronized both by ladies and gentlemen, mostly real Japanese and Shizuoka sake connoisseurs!

Ms. Sachiho Nagasawa/長沢佐線帆さん has shochu with her own label!

Plenty of sake on display but I know for a fact there are some hidden (better become a regular customer! LOL)!

There are only 7 seats at the counter.
No risk of a noisy crowd, although it might be a good idea to reserve!

The system is pretty simple:
Between 05:00 and 10:00 you must choose between the menus at 1,500 yen or 2,500 yen, all home-style food.
After 10:00 only drinks is ok!

A nice message on your paper napkin!

Now I like that! The sake is served in wine glasses for proper tasting!
Do confer with Sachiho San before choosing your sake!

All typical local homey food!
Shizuoka oden!

Salad.
Sorry for the fuzzy pictures.
It was my first visit and my “camera” did not agree with me!
In any case I will come again soon and I promise better pics!

Simmered sardine.

Stewed chicken and vegetables.

Savory salad.

Japanese pickles.

Don’t worry, I’ll be back there very soon!
I’m actually thinking of conducting some real tasting late at night there!

To be continued…

Sachiho Japanese Sake Bar
420-0389 Shizuoka City, Aoi Ku, Takajyo, 1-49
Tel.: 054-255-6767
Opening hours: 17:00~24:00
Closed on Sundays & Mondays

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Austrian Gastronomy: Austrian Cake Factory in Fujieda City!

March 10, 2012 dragonlife 6 Comments

Yesterday my good friend Pat, a cake lover if there is one, kindly drove me all the way to Fujieda City in Kariyado away from it all to pay a visit to an Austrian Chef and his wife who have been creating succulent Austrian cakes and other desserts for the past three years.

Peter Golbach who plied his trade in Wien, New York, Lyon before meeting his wife Shouko/昌子 in Wien where she worked for Sony Co., came to Fujieda City three years to establish a bakery with his wife in her large parents’ house.

It takes a little bit of driving to reach their place but it is worth the effort as you run across some beautiful land off the beaten tracks!

“Austrian Cake Factory”!

If you plan to pay them a deserved visit contact them on their mobile phone first!

The bakery may be Austrian but this is rural Japan!
Peter and his lively wife Shoko are a model of great hospitality and passion for their trade. It was a personal pleasure to meet them in person, I can assure you!

All the cakes and desserts are created in a very clean, sensible, practical and no-frill kitchen!

The ultra modern oven to bake Peter’s creations!

Peter and his wife create 7 varieties of Kugelhof and 1 Sachertorte as well as Vanille Kiffel crescent biscuits, order-made chocolate cakes and cheese cakes and other desserts.
All ingredients are natural and among them feature their own gyokuro tea macha and yuzu lime!

Some of their succulent and beautiful Kugelhof!

My favorite, the Fujieda gyokuro tea macha Kugelhof, a true Shizuoka Kugelhof!

One of Peter’s specialties: Yoghurt and Yuzu Cake!

An order-made Birthday Cake!

The four of us shared a long talk around coffee and some of their cakes reminiscing about the “joys of Europe”!
I had a hard time wrenching myself off their so hospitable home and table!

But I didn’t take my leave before savoring a magnificent yoghurt and lemon mousse!

Peter and Shoko will be selling their cakes in Aoba Park Street in Shizuoka City for 3 days in May.
I will have the pleasure to interview them again and I will announce it in good time beforehand!

Cakes can be ordered and reserved over the phone or by e-mail. Ask for directions!

Peter & Shoko Golbach at Austrian Cake Factory
426-0001, Fujieda City, Kariyado, 1092
E-mail: shoko-amano@hotmail.com
Mobile phone: 090-1629-3004
HOMEPAGE

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Italian Gastronomy: Late Night Escapade at Soloio in Shizuoka City!

March 8, 2012 dragonlife 2 Comments

Service: Pro and very friendly
Equipment & Facilities: Great overall cleanliness and superb washroom
Prices: Reasonable
Strong points: Fresh local ingredients whenever possible. Both traditional and inventive Italian cuisine. Good wine list at moderate prices. Open late!

The other day, after an “official function” with chefs, producers and journalists the Missus and I still felt somewhat unsatisfied and at 10:00 p.m. were looking for a decent place before returning home.
This was a bit of a no-winner as the Missus’ radar was already fixed on Italian food and she knew too well that at that time of the night the options were pretty reduced. It was only natural (I still suspect my “worst half” to have it planned all the time!) that we ended up in Soloio, one of the very best Italian restaurants in town, and definitely the best at this time of the night!
Alright, what did we have/savor?

A plate of all vegetable antipasto!
Most of the vegetables are locally grown, naturally!

We discovered the above on the day’s specials: Scampi al Form!

Just beautiful and succulent!

Pan-fried seabream/”madai” from Suruga Bay!

Soloio is fast becoming famous for their great care when it comes to choosing and preparing vegetables!
Vegetarians are welcome there!

The skin of the fish was fired to a perfect crisp. I’m not that fond of fish skin, but I would go for that any time!

Then we noticed something interesting at the bottom of the overhead board! Mind you, you need some reading knowledge!

Wagyu Beef rump Tagliata!

Nothing less than an extravagant variety of carpaccio!

By then the escapade was turning into a full meal!
Finally it was down to a fight between having pasta or risotto. The latter won by a whisker!

Risotto made with the last Piemonte truffles in store!
We’ll have to wait until next year for another one!

We needed something sweet to finish!

Strong expresso coffee poured over vanilla ice-cream!

To be continued…

SOLOIO
420-0858 Shizuoka City, Aoi Ku, Tenmacho, 9-7, Kita, 1
Tel./fax: 054-260-4637
Business hours: 16:00~24:00
Closed on Monday
Credit cards OK
Private parties welcome!
Smoking allowed BUT Non-smoking until 20:00 everyday!

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Japanese Gastronomy: Omelet Ribbons for Decoration!

March 6, 2012 dragonlife 6 Comments

The Japanese not only make great tamagoyaki/omelettes but extensively use eggs for decoration, especially in sushi and salads.
One such decoration is omelette ribbons.

Here is the basic recipe that could help you with future ideas!

Japanese Omelette ribbons!

INGREDIENTS:

-Eggs
-Oil

RECIPE:

-Having beaten the eggs, sieve/filter them through a large piece of gaze (this is the little secret!) into another bowl as shown on picture above.
Organize yourself so as not to spill egg everywhere. Use large bowls and plenty of gaze!
No need to season the eggs as the thin size of the ribbons will facilitate the absorption of any environmental seasoning.

-Use a square or rectangular non-stick tamagoyaki frypan.
Pour and spread a small quantity of oil.
Pour the eggs into a thin layer.
Bear in mind that the oil needs not to be so hot or the eggs will “crackle”.
Also bear in mind that not enough egg will not spread evenly all over the surface of the frypan. Not enough or too much will end in failure. Practice will soon make you a master!

-One more reason the omelette ought to be thick enough is that, when you turn it over with a long chopstick as shown on above picture, it will not break up.

-Fry both sides.

-Spread the omelette sheet on a working table while you eventually fry more.

-First cut the sheet into wide strips/bands. Think about the eventual lenghth of your ribbons.

-Finally cut across into thin ribbons.

-Enjoy the fun of easy decoration later!

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Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

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Japanese Gastronomy: Chawanmushi-Basic Recipe

March 5, 2012 dragonlife 6 Comments

Chawanmushi or Chyawanmushi/茶碗蒸し is the Japanese equivalent of a French flan with the big difference that is not a dessert, but an appetizer!
It is quite easy to prepare and open to so many variations.
Here is the basic recipe. Just let your imagination fly!

Chawanmushi!

INGREDIENTS: For 2

-Eggs: 2
-Shrimps: 10 small
–Shiitake mushrooms: 2
-Chopped leeks: to decorate and taste (or trefoil/mitsuba)
(you can use gingko nuts, kamaboko, crab, sea urchin, etc.)
-Dashi: 100 cc/ml (of your choice)
-Japanese sake: 50 cc/ml
–Soy sauce: half a teaspoon
-Sugar: half a teaspoon
-Salt: 1 pinch
-Water: 2 cups, 400 cc/ml

RECIPE:

Take shell and head off every shrimp.
Let shrimps marinate in the sake for a while.
If you use frozen shrimps, thaw them and sponge off their water first.

Cut the shiitake in two.
If you use fresh shiitake, fry them just a little in butter and sponge them off.
If you use dried shiitake, let them marinate in lukewarm water for two hours. Their water can be used as part of the dashi.
If you use frozen shiitake, thaw them and sponge them off first.

in a saucepan, drop dashi, water, salt, sugar and soy sauce. Heat to before bubbles come up (bubbles will be the main reason for failure!).

Beat eggs and pour them slowly into the dashi, whisking them all the time.

Once all the eggs are mixed in, switch off fire and strain/sieve soup.

Place half of the shrimps and mushrooms at the bottom of each cup.

Slowly pour half of the soup in each cup/ramequin/small bowl.

Pour 3 cm of water into your steamer pan and bring to boil.

Place steaming tray inside steamer and place cups on it with lids on.

Cover as shown on above picture.
Cook over strong fire for 2 minutes, then 10 minutes over low fire (over high fire all the way through will end into failure!).

Check if chawanmushi are properly cooked. If you stab a toothpick in it, no dashi shoud come out.

Decorate with leeks or trefoil and serve!

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Shizuoka Shochu Tasting: Chestnuts Shochu-Onozukara Mizukara by Fujinishiki Distillery

March 5, 2012 dragonlife 2 Comments

Fujinishiki Brewery/Distillery in Fujinomiya City is remarkable for the fact they are the such establishment in Shizuoka Prefecture to own the largest number of licenses to produce sake, shochu and liqueurs!
Not only do they have the licenses but they are also very active in promoting the products of our Prefecture!
This time they have just created a shochu with their own sake lees/sake kasu and chestnuts grown in Kakegawa City!

Note the simple and cute chestnut design on the presentation box!

Chestnuts Shochu-Onozukara Mizukara by Fujinishiki Distillery

Made from distilled rice (sake lees) and chestnuts
Alcohol: 25 degrees

Clarity: Very clear
Color: Transparent
Aroma: Mild attack with a late alcohol surge. Fruity. Chestnuts, oranges, faint banana
Body: Light and fluid
Taste: Beautiful attack with plenty of chestnuts backed up by very pleasant alcohol.
Refreshing.
Faint oranges appear later on the palate.
First tasting conducted straight.
Blends well with water for a deep and smooth but light approach.
Very refreshing with ice or water or chilled carbonated water.

Overall: A discovery!
A very refreshing shochu that can be enjoyed all year round.
Best drunk very slowly on its own over ice.
Great as a long drink, too!
Very elegant and distinctly fruity.
Could definitely used in desserts and ice creams!

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Japanese Gastronomy: Char Siu/Chyashyu-Basic Recipe

March 4, 2012 dragonlife 6 Comments

Charsiu Pork (Chinese-flavored Barbecued Pork)
Origin
Alternative name(s) chasu, cha siu, chashao, and char siew, barbecued meat
Place of origin China
Region or state Chinese-speaking areas, Japan, Southeast Asia
Details
Main ingredient(s) Pork, mixture of honey, five-spice powder, fermented tofu (red), dark soy sauce, hoisin sauce, and sherry or rice wine

Char siu (also spelled chasu, cha siu, chashao, and char siew), otherwise known as barbecued meat (usually pork) in China or Chinese-flavored barbecued meat outside China, is a popular way to flavor and prepare pork in Cantonese cuisine. It is classified as a type of siu mei, Cantonese roasted meat. It is listed at number 28 on World’s 50 most delicious foods readers’ poll compiled by CNN Go in 2011.
That is for the wikipedia information.

But the Japanese also have their own recipes and her is the basic one:

INGREDIENTS:

As this is the basic recipe, I will explain the procedure only. I will leave it to you to decide on the exact amounts as priorities are vastly different!

-Pork Belly
-Salt
-Twine
-Sesame seeds
-Seven Spices/Shichimi/七味
-Thin leeks
-Large leeks
-Garlic
-Light taste soy sauce
-Japanese sake
-Laurel

RECIPE:

Choose a block of pork belly with the right proportion of meat and fat.
Personally, I ctually prefer blocks cut out the thighs or back.

Make a few shallow cuts across the pork and salt it lightly. That step will ensure an even seasoning.

Bind the pork with cooking twine as shown in above picture with the fatty side outside.
Bind it tightly as to effectively shape the pork.

As the char siu has to be boiled first, prepare a large enough pan filled with water.
Drop the meat into the water.
Add just a drop of soy sauce, one clove of garlic, two leaves of laurel, some roughly cut leeks (thick variety), some Japanese sake and bring to boil.

Boil over a strong fire for one hour, scooping unwanted matters and scum from time to time.
Bear in mind the boiling water can be used as soupstock for other dishes!
Once taken out of the pan, let it cool and cut the twine. The meat should hold by itself.
It can be consumed as it is.

The Japanese then grill it (aburi/炙り) for an even deeper taste.

They use a special grill called nanarin/七輪 using charcoal.
Take care not to overgrill it and bear in mind oil could start flying!

Cut the char siu to the thickness wanted.
I like it very thin and eat it a it is. But when using it for ramen, I might cut it a bit thicker.

If you want to it eat and serve it for its own sake, cut many slices and arrange them on a serving dish and season it with seven spices mix/shichimi/七味, sesame seeds (whole or ground), chopped thin leeks, and a little ponzu.

Doesn’t that look appetizing!

RECOMMENDED RELATED WEBSITES

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Cheese, 美食, 酒, 観光, 農業, Gastronomes, Gastronomy, Shizuoka, Shizuoka Cuisine, Tourism

Cheese, Wine and Sake Feast at the 2nd Mt. Fuji Network Forum in Shizuoka City!

March 3, 2012 dragonlife 6 Comments

After having reported on the lunch boxes served at the 2nd Mt. Fuji Network Forum held in Granship in Shizuoka City I came back in the evening as the same doctors were enjoying a feast of cheese, wines and sake organized by Ms. Keiko Kubota of Gentil restaurant and her friends!

I wonder if the doctors realized they were sampling some of the finest and rarest sake in Japan made in Shizuoka Prefecture!

Ms. Keiko Kubota is the only Grand Chevalier de Taste Fromage in Japan!

Japanese wines brought by Nagashima Saketen Co.!

Mr. Denbei Kawamura, the Godfather of Shizuoka sake in great company!

The staff of the day, including some famous Shizuoka Gastronomes!

Almost ready…

I love blue cheese!

“Sakura”, elected the best cheese made in Japan, Tokachi, Hokkaido!

Charming bamboo cheese sticks!

Epoisses from my home, Bourgogne!

Fourme d’Ambert!

Italian cheese wrapped in Japanese cherry tree leaves!

Tempting, aren’t they?

Ms. Kubota serving some very lucky doctors!

About time I visit Gentil Restaurant!

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Bento, 美食, 観光, 魚, 魚海の幸, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Tourism

Bento designed by Gentil Restaurant, Shizuoka, at the 2nd Mt. Fuji Network Forum!

March 3, 2012 dragonlife 4 Comments

The 2nd Mt. Fuji Network Forum was being held at Grandship on the 2nd and 3rd of March 2012 for an international seminar on children with congenital heart diseases.
As Ms. Keiko Kubota, Chef at Restaurant Gentil, had devised a bento for the participants using exclusively products of Shizuoka Prefecture I deemed it of great interest!

Granship really looks a ship!

The official event board organised by Shizuoka Children’s Hospital!

A room had been specially designated to promote some Shizuoka Products!

Extravagant strawberries from Fujieda City!

Shizuoka Matcha Chocolates by Gentil!

Azuki wagashi cakes by Shimmizuya in Shimada City!

Yummy!

Mr. Shiratori, the 16th generation of the oldest wasabi growing family in Japan, in Utogi, Shizuoka City!

Famous green tea from Kawane!

Crafts of Shizuoka including geta!

Handcrafted book covers!

Yamabuki Nadeshiko Organic Health Tea by Osada Tea Factory in Mori Machi!

Real flowers including cherry blossoms!

The doctors havin a break and waiting for their bentos coming all the way from Yui!

The water served at the seminar came from the Tenkei Source in Ryuugagandou, Hinasa Machi, Hamamatsu City!

The bento box/lunch box!

Even the chopsticks came from Shizuoka, namely in Tenryu, Hamamatsu City!

Pamphlets introducing the contents in Japanese and English had been readied!

The picture was hand-drawn by Ms. Keiko Kubota!

Alright, what did we have?
All Shizuoka products, even the rice and salt!

Cherry shrimps/Sakura ebi steamed rice!

Hanpen, oden, carrot, konyaku, rape flowers and hijiki seaweed!

Tempura: Sweet potato, horse mackerel, green pepper and Sakura ebi/sakura shrimps!

Kamaboko/steamed fish paste, tamagoyaki/Japanese omelet, spinach hitashi and tomato!

A very healthy lunch for doctors!

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農業, Gastronomes, Gastronomy, Vegetarian cuisine

Gastronomic Dilemma: Can a vegetarian and an omnivore strike a durable relation?

March 3, 2012 dragonlife 7 Comments

SUSHIK-09-08-31-14
Vegetarian Sushi

Some time ago a friend asked me a thorny question:
“Is my relation with my new vegetarian boyfriend doomed because I’m an omnivore?”

My personal reply would be that there is little reason for her relation to fail. But I sometimes tend to be a bit too simplistic, so I thought this was a good opportunity to delve on an ever growing issue.
I do not pretend to know all the solutions/answers, and I would be honored if anyone could offer her/his opinions on that matter!

I think that the key is to be positive about this gastronomic divergence.
Instead of considering it a matter of contention, it should be taken as a chance to expand one’s horizons.
I know of many vegans who cook for their omnivore halves. The opposite should hold true.
As long as it is not a religious issue (I’m agnostic), I see it as a source of daily joy and contentment.

I also see it as household cooperation.
If you decide to live together, why not have one take care of all the food (and washing the dishes!), and the other take care of all the house chores regardless of his/her gender? You can’t start to imagine how much time you would have left to enjoy each other’s company!

KUSHIYAKI-YASAI-1

Yasai Kushiyaki/Vegetables brochettes.

Having two different culinary priorities can become a lot of fun at parties:
You’re planning a BBQ? No problem!
Prepare two plates/grills over the same fire.
Hamburgers: meat ones on one side, tofu vegetables patties on the other one.
Yakitori/brochettes: meat ones one side, yasai kushiyaki/vegetables brochettes on the other.
Even vegetarian sausages exist!
You can always have two sets of sauces to make everyone happy!
And so on!
Even if your vegetarian half is strict, eating no eggs should not be much of a hindrance.
Use your imagination and ask around!
Tempura can be made without the egg white for example (use cornstarch)!

You are going to a restaurant?
In this case, try to find a restaurant which serves both cuisines.
Any good restaurant should be willing and able to tackle the challenge.
After all, one should go to a restaurant to learn and enjoy food. If you can make it at home, go to the market and spend a bit more money of your food. Remember that the more you pay on good food, the less you will pay a doctor!

As for restaurants, in my own city, Shizuoka, I know at least two French, one Italian, one Japanese, two izakaya and one sushi restaurant capable of devising a vegetarian meal in a pinch. And of course I do not include the vegetarian cuisine par excellence that Indian gastronomy is!
Even if you live in meat-eating Texas, there should not be a problem!

Do not forget that as an omnivore (which I am), you will have one day to reduce your meat consumption and eat more vegetables to hold in check your cholesterol, fat and blood pressure (come to Japan! LOL), whereas vegetarians will need to limit their sugar intake with all those cakes.

Great team work, no?

Looking forward to debating this (very tasty) issue!

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Chicken, Chicken Bones Soup Stock, 美食, 鶏がら, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Soup Stock, Tori gara

Japanese Gastronomy: Chicken Bones Soup Stock: Tori Gara Soup-Basic Recipe

March 2, 2012 dragonlife 4 Comments

Quite a few friends, especially the ones who like ramen and any soup staock, have been asking me to re-pi\ublish the basic recipe for a very popular soup stock: Chicken Bones Soup Stock or Tori Gara Soup in Japanese!

It is called “Tori-gara soup”/鶏がらスープ in Japanese, as it means “Chicken carcass soup”.

The following recipe is basic and can be expanded and amended at will. It has also the merit to be useful for any kind of gastronomy, be it Asian, American, European, or African soups or sauces!

INGREDIENTS: As for quantities, do experiment!

-Chicken carcass and bones
-Long leeks
-Garlic
-Ginger (fresh if possible)
-Laurel (fried leaves)
-Black pepper (coarsely ground)
-Japanese sake (if you don’t have any, white wine should be ok)
-Fruit (apples are best)
–Soy sauce

RECIPE:

Chicken carcass:
This is cheap and can be bought whole, unless you buy a whole chicken, dress it for another recipe and keep the bones and carcass. The latter can be deep-frozen, so don’t throw them away!

Break the bones roughly as the soup ingredients come from their insides. Clean then in running cold water. Drain them and leave them exposed in a recipient in the refrigerator for a whole night.

Leeks:
You will need a large pot to make your soup.
Use long leeks of the variety above if you can get them. Actually any leeks should do. Cut them in practical pieces.

Ginger:
If possible get it fresh. If slightly dried up as found in Asian markets abroad, no problem.
A piece 5×5 cm (2×2 inches) should be enough.
Peel it and cut into rough slices.

Garlic:
Use it as fresh as possible.
Take out their core out as it is almost indigestible.
One clove should be enough. Slice it roughly after crushing it.

Laurel:
2 dried leaves are enough.

Black pepper:
Grind it over the soup. Quantity is much up to preferences.

Japanese sake:
Use real sake or cooking sake.
You definitely need it.
If unavailable, use dry white wine.

Soy sauce:
Here too, quantity is much up to your preferences.

Fruit:
Fruit will provide you the right balance.
Apples are best.
Cut them in small pieces beforehand.

Fill the pan with water.
Drop in the whole carcass and bones.
Bring to boil.
Switch off fire.
Throw all the water away and refill with clean water. This is an important point. It might be troublesome, but if you don’t proceed accordingly the soup will be a failure!
Throw in all the ingredients cited above and stew over a low fire, scooping out unwanted matters and scum regularly.

After 3~4 hours, taste the soup, which should have become whitish and slightly opaque with bone fat floating on top. If it is still too bland, continue stewing.

Strain the soup into a clean pan.
The soup, whenever reheated, should be done so without a lid.

Having strained the soup, you will find there is still plenty of meat left on the bones.
It would be a shame to throw it away!
Just taste it and you will understand!