Tag Archives: Japanese Gastronomy

美食, Drinks, 酒, 静岡県, 静岡市, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Shizuoka Sake, Tourism

Shizuoka Sake Tasting: Kumpai Brewery-Tenryou no Taki Junmai

November 3, 2013 dragonlife Leave a comment

Tenryou no Taki is one of the regular brand names brewed every year by Kumpai Brewery in Shizuoka City.
Tenryou no Taki/天領の瀧 means “Heavens World’s Waterfall”!

Rice: Biyama Nishiki (Shiga Prefecture)
Rice milled down to 55%
Dryness: 0
Alcohol: 15 degrees
Bptt;ed in July 2013

Clarity: Very clear
Color: Very faint golden hue
Aroma: Dry and fruity. Discreet, difficult to catch. Faint pears and custard
Body: Fluid
Taste: Well-rounded attack with puissant junmai petillant warming up back of the palate .
Very pleasant alcohol.
Very fruity and slightly sweetish.
Complex and rich.
Custard, macadamia nuts, pears, chestnuts.
Disappears fairly quickly on a very pleasant and smooth note with plenty of nuts.
Changes little with food but for a drier and almost spicy note.
Calls for the next cup in spite of its sweetness by Shizuoka standards.
At its best slightly chilled.
Actually takes on a much drier tone with sweet food.

Overall: Elegant and “kind” sake, typical of Kumpai brewery.
Extremely pleasant, especially chilled.
Beautiful on its own, although it marries lovingly with any food, even spicy.
Could be either enjoyed as a magnificent chilled aperitif or digestif!
Pefect with cheese!

RECOMMENDED RELATED WEBSITES

Shop with Intent by Debbie
BULA KANA in Fiji
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

笑い, 美食, Drinks, 酒, 静岡県, 観光, 農業, Gastronomes, Gastronomy, Hot Springs, Humor, Izu Peninsula, Japan, Japanese Gastronomy, Photography, Shizuoka, Shizuoka agricultural products, Shizuoka Prefecture, Shizuoka Sake, Tourism

Japanese sake and Hot Springs: Enjoying Fujinishiki at Yoshiharu Hot Springs in Izu Peninsula!

October 31, 2013 dragonlife Leave a comment

What could beat a great sake enjoyed in a top-class hot spring resort in Izu Penisula?

I took this picture yesterday before enjoying a bottle of sake brewed by Fujinishiki Brewery (Fujinomiya City) while having a bath inside a private outdoors tub at Yoshiharu Hot Spring Resort in Izu Peninsula!

Reports on both coming soon!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食, Drinks, 酒, 静岡県, 静岡市, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Shizuoka Sake, Tourism

Shizuoka Sake Tasting: Kumpai Brewery: Oni Goroshi Honjozo

October 29, 2013 dragonlife Leave a comment

Interestingly enough, the name “Kumpai/君盃” is not of Japanese origin but came from China where it means “A Drink In Great Friendship”.
The label above represents the crossing of the Abe River by the side of which is located Kumpai Brewery!

Rice milled down to 65%
Alcohol: 15~16 degrees
Bottled in August 2013

Clarity: Very clear
Color: Light golden hue
Aroma: Dry. Apples, greens, alcohol
Body: Fluid
Taste: Strong fruity attack backed up by very pleasant alcohol.
More complex and deeper than expected.
Disappears fairly quickly with plenty of nuts and almonds.
Changes little with food.
Stays very fruity all the time with appearance of very dry oranges and nuts.
Tends to become more and more complex with the next sip.

Overall: A surprising sake by Kumpai Brewery.
I understand now why a seemingly simple honjozo has been their trademark in spite of the beutiful premium sake they produce.
A sake for all seasons, all occasions, all temperatures!
A sure value I would recommend to beginners and veterans alike!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Baird Beer, Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 静岡県, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Beer, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Beer, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/10/28): Seasonal Release: Country Girl Kabocha Ale

October 29, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Seasonal Release: Country Girl Kabocha Ale

Dear Taproom Friend & Baird Beer Enthusiast:

We are pleased to release today the 12th anniversary edition of a deliciously down-to-earth autumn seasonal ale — Country Girl Kabocha Ale. The inspiration for Country Girl was my urbane yet wonderfully country-spirited mother, Sally Eshelman Baird. Fall was her favorite season and it is when my memories of her are most poignant.

New Baird Beer Seasonal Release:
*Country Girl Kabocha Ale 2013 (ABV 6.5%):

Kabocha is a Japanese pumpkin-like squash the taste of which is elegantly sweet. This year’s kabocha was grown on our new brewery property in Shuzenji. We first cook it in order to gelatinize it, then we add it to our mash where the enzymes from the malt help to further break it down into simple fermentable sugars. Several characterful varieties of malted barley produce a hearty wort that when married to the kabocha yields a flavor partnership of great depth and balance. After fermentation, re-fermentation and conditioning, the result is an earthy, rustic beer that manages to deliver an extraordinarily sophisticated yet subtle complexity of flavor. It is, to many resident beer enthusiasts, the flavor of fall in Japan!

Country Girl is draught only this year. We will return to bottling it next year when we enjoy a larger kabocha harvest.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食, Drinks, 酒, 静岡県, 静岡市, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Suruga Brewery: Tenkou Tokubetsu Junmai

October 28, 2013 dragonlife Leave a comment

After acquiring the defunct Yoshiya Brewery (Shizuoka City, Aoi Ku) license and continuing their brands such as Chumasa, Oni Goroshi and Tokaido, Suruga Brewery in Suruga Ku, Shizuoka City adopted the brand name of “Tenkou/天虹” meaning “heaven rainbow”!

It is a tokubetsu junmai!

Rice: Biyama Nishiki (Shiga Prefecture)
Rice milled down to 60%
Alcohol: 15~16 degrees
Dryness: + 2
Acidity: 1.9
Bottled in October 2013

Clarity: Very clear
Color: Very faint golden hue
Aroma: Strong. Pears, apples.
Body: Fluid
Taste: Strong attack backed up by assertive junmai petillant and pleasant alcohol and welcome acidity.
Complex and fruity. Pears, custard.
Disappears quickly on an even drier note with more custard and nuts and faint greens.
Takes a back step with food but reasserts itself quickly once away from it again.

Overall: A typical Shizuoka sake with all the usual facets, although stronger in approach than most.
The comparatively higher acidity makes it utterly enjoyable on its own.
Another sure value to keep in mind at all times of the year!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

静岡県, 静岡市, 観光, Festivals, Japan, Japanese Culture, Japanese Festivals, Shizuoka, Shizuoka City, Tourism

25th (and last?) Shizuoka Mikoshi Festival

October 28, 2013 dragonlife 2 Comments

Yesterday afternoon I experienced a great surprise and some disappointment at the same time….

Festivals are an integral part of Japanese life and culture.
But why are they so little advertised in some cities?
Unfortunately Shizuoka City is one of the culprits.
In the whole day I espied only one other expat when there should be droves of them!

For all the official attendance of Shizuoka City Mayor, Nobuhiro Tanabe/田辺信宏, the participans confide me that next year it would not be possible to hold a 26th event in the same form for lack of subsidies form Government Agencies…
To think that Shizuoka Prefecture is said to be actively promoting tourism.
I didn’t even know about the event after more than 36 years of residence and I discovered it yesterday because I had changed my schedule at the last second!
And it took place for 4 hours in a row all over the center of Shizoka City along Aoba Street, Gofuku Cho Street and Shichiken Cho Street!

In spite of it all Satoko Sanada/眞田里子さん was doing some great work announcing it all to the public!

At least the sake was on hand! (Mind you, not Shizuoka City sake, but Hamamatsu City sake by Hana No Mai Brewery!)

The Mikoshi Festival still has an Association! I hope they will still find a way next year!

Peace”!

Well, the younger generations are still hopeful!

Great kid!

I had arrived just in time for the preparations in Aoba Park Street before the real start of the festivities!

I took advantage of the waiting to take some shots of the participants!

All waiting quietly!

Let me do it for you, kiddo!

There were 7 mikoshi/お神輿 from Shizuoka City and 1 from Toyohashi City in Aichi Prefecture.
The great majority of the participants are connected with lumber and construction businesses.

Posing for the ladies?

Old hands taking it easy!

Great “happi/半被” design!

Colorful butterflies!

The lady on the left wears a happi emblazoned with a “aoi/葵/hollyhock” crest, that of Shogun Tokugawa Ieyasu!

Elegant!

These ladies’ long happi could become a new fashion fad!

Proud participants!

Still waiting…

Let’s have a look at the mikoshi while we have some time!

If you look carefully you will realize they are a miniature copy of real shrines!

Bear in mind that these mikoshi were made by lumber workers and wood craft artisans!

This one was topped with a Japanese phoenix!

Can you see etched against the background?

This one, too!

I love dragons!

I really love dragons!

Almost ready…

Last recommendations and encouragements by the organising committee and the Mayor!

At last the parade/procession is being launched!

Headed by the singers!

This young lady seems to enjoy the whole event for more than one reason!

Maybe a bit older but enjoying every moment of it!

These old guys seem to know they have a long way ahead of them!

Good team work!

With their eyes kept on the leaders!

Slowly but steadily warming up to the event!

Ambling in cadence through the crowd!

Great smile!

Strong ladies!

Stopped by a traffic light…

Hold it a bit more, guys!

Handsome gentleman for the lady photographers!

As strong as a man!

And certainly more beautiful!

Proud old men!

Encouraged all the way by the youngest generation!
There is still plenty of hope for great traditions!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Sanwa Brewery-Garyubai Junmai Ginjo

October 26, 2013 dragonlife Leave a comment

Sanwa Brewery in Shimizu Ku, Shizuoka City has this famous label for one of its Junmai Ginjo representing two drinkers of the Edo Period and I know a lot of people who like to collect it!

Most of their sake are called Garyubai these days, a name which can be traced back to a local temple!

Rice: Gohyakumangoku (Toyama Prefecture)
Rice milled down to 60%
Alcohol: 15~16 degrees
Dryness: + 3
Acidity: 1.4
Bottled in August 2013

Clarity: Very clear
Color: Faint golden hue
Aroma: Dry and fruity. Pears, macadamia nuts, custard
Body: Fluid, slightly sirupy
Taste: Very dry attack backed up by puissant junmai petillant.
Very nutty at first with hints of oranges and custard.
Lingers for a while warming up back of the palate and tongue.
Mellows somewhat with food.
Turns quickly back to strong dryness away from food.

Overall: Straight forward dry sake best suited for food, especially heavy izakaya food.
Sake concept very different from mainstream shizuoka brews. The toji/brewmaster is of the Nanbu School from Iwate Prefecture and never uses the Shizuoka yeasts.
can be enjoyed at all temperatures in spite of its elevated status. Would do well at a BBQ!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

笑い, 美食, Food, Food Humor, Gastronomes, Gastronomy, Humor, Japan, Japanese Gastronomy, Shizuoka, Shizuoka City, Shizuoka Cuisine

Weird Japan (38): “A Taste of the Through World”?

October 24, 2013 dragonlife Leave a comment

Found this at a local market this morning!

This food is distributed by KRC Co. Ltd of Tokyo, a big wholesaler.

Mind you, since I’m a fantasy fan, such food might help me at last to penetrate the other side of the world!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Beef, 牛肉, 美食, 酒, 野菜, 静岡県, 静岡市, 観光, 豚肉, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Pork, Recipes, Restaurants, sake, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism, Wagyu Beef, 和牛

Wagyu Beef at Sumpu No Nikudokoro Restaurant (Lunch) in Shizuoka City!

October 23, 2013 dragonlife Leave a comment

Service: Friendly, attentive and smiling
Equipment & Facilities: Great cleanliness overall. Beautiful and modern gender-separated washrooms
Prices: Reasonable (wayuu is not cheap anywhere!)
Strong points: Almost completely local ingredients. High class beef and pork. Great local sake and shochu list! Non-smoking at lunch time!

I had been curious for some time about a new restaurant which had been opened this year above a convenience store of all things this year when the far corner across Cenova Department Store in Aoi Ku, Shizuoka City, was reclaimed for development.

The name of the restaurant is “Sumpu No Nikudokoro/駿府の肉処”. Sunpu stands for the old name of Shizuoka City and Nikudokoro means “the place for Meat”!
Pity they don’t take the pains of at least writing the English pronunciation when you hear that Shizuoka Prefecture and City have recently declared to promote tourism more actively…

I had noticed this advert for a single donburi/bowl dish priced at 800 yen/8 US $/6 Euros for quite a while and I had thought that the place was maybe a very reasonable and simple restaurant subsidized by the Shizuoka Prefecture Government, the Agriculture Department in particular. I was proved slightly wrong!

Frankly speaking the lack of explanations and introductions on the ground floor was a bit frustrating and I was somewhat surprised to find out after climbing nondescript stairs to stand in front of small but elegant entrance!

An the surprises only continued after I had stepped inside!
Wow! Special Wagyu certified from Shizuoka Prefecture!
Actually no less than 12 breeders have been awarded the distinction in our Prefecture!

hey were not shy about exhibiting the meat used in the restaurant, a sure sign of superior quality!

Then I started to understand!
Wagyu is horribly expensive in Japan, wherever it is produced and moreover if it has received the label ‘Special Choice” by the Government!

The restaurant is owned and run by the Shizuoka JA (Japan Agriculture), the biggest Agricultural Association in Shizuoka Prefecture (and also heavily subsidized by the country!)!
Now, I knew why the prices were still comparatively reasonable, even for local products!

The establishment is absolutely spotless clean with a direct view into the kitchen! Talk about superior hygiene!

Not only the meat, but most of the sake and shochu are also brewed in Shizuoka Prefecture!

There are three types of seating: A counter by the window, very practical for individual guests of\r couples, benches and tables for 4 people apiece and a dig-in kotatsu Japanese room you can partly or completely reserve for a meal away from other guests’ sight (500 yen extra per person in the case). The Japanese room can be completely reserved for up to 8 guests. Otherwise parties up to 26 guests are accepted. Total reservation can be insured for up to 66 guests.

The sliding doors of the private Japanese-style room.

My first was for lunch at which you can a choice of single bowl dishes between 800 and 980 yen (very popular with office workers and doctors working nearby!), and three meat lunch sets between 1,200 yen and 3,000 yen. I chose the latter, which at 30 US $ is still very reasonable!

Next time I will strongly suggest that they write an English translation!

Not only the wasabi (of course!) but even the salt is local!

Supreme fat to coat the BBQ plate with before grilling the meat and vegetables! Extravagant!

Absolutely beautiful!
Now, what do we have?

Two kinds of wagyu and Kinton-o pork form Shizuoka prefecture!
Actually our Prefecture is nationally know for its supreme pork!

They need to translate that, too!
It does make for good reading, actually!

In the bckground lean Wagyu Beef and in the forefront Kinton-O Pork!

Great attentions to detail: served with grilled garlic slices and chopped thin scallions!

Naturally the vegetables are exclusively local!

Local vegetable salad and Shizuoka green tea as a bavarois with jelly!

Shizuoka-grown Koshihikari rice! A real beauty!

They should translate that too in English:
Shizuoka Koshikari rice is the earliest to be harvested in the island of Honshu: planted in April, rice grains appear in July and the rice is harvested end of August!
It is nicknamed “Pearl Rice”!

A light soup, perfect to wash all that good food down!

100% Shizuoka orange juice! The real article!

You grill everything at your own pace and order!

So tender and so juicy wagyu beef!
What else can you ask for?

Look forward to more reports as I want to investigate some of the ridiculously cheap meat bowl lunches and of course a full dinner with local sake and shochu!

Sumpu No Nikudokoro
Shizuoka Sodachi
Shizuoka City, Aoi Ku, Oote Machi, 2-15, MRK Bldg., 2f (across Cenova Dept. Store above 7 eleven convenience store)
Tel.: 054-251-4129
Opening hours: 11:30~14:00, 17:00~23:00
Closed on third Wednesday of each month
Credit Cards OK
Reservations highly recommended for dinner!
HOMEPAGE (Japanese)

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Baird Beer, Bars, Beer, Beer Brewery, 美食, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Beer, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Beer, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/10/22): Baird-Shiga Kogen Hop Fest Collaboration Ale

October 22, 2013 dragonlife 2 Comments

Baird Beer & Taproom Events Bulletin

Baird-Shiga Kogen Hop Fest Collaboration Ale

Dear Taproom Friend & Baird Beer Enthusiast:

Passion and authenticity are hallmark traits of craft brewing. So too is the spirit of friendly cooperation and genuine camaraderie among artisan brewers. This spirit has manifested itself of late in what has become known as ‘collaboration brewing’ — the joint effort between breweries of conceptualizing, formulating and then brewing an original beer together. We were honored to be able to collaborate with our brewer friends at Shiga Kogen recently in just such an endeavor.

We at Baird Brewing love the hop and we steadfastly have been committed to using it only in its most minimally processed whole flower form. Sato-san and his crew at Shiga Kogen have been pioneers in the revival of small-scale hop cultivation in Japan. Before this year’s hop harvest I suggested to Sato-san that we brew a beer together at the Baird Brewery in Numazu, the recipe for which would be designed based on the exclusive use of whole flower hops harvested at the Shiga Kogen hop yard in Nagano prefecture. He said ‘yes.’ Collaboration on!

The Shiga Kogen brewers were up at the crack of dawn on Saturday, August 24. They busied themselves picking hops in the pouring rain to drive to Numazu for immediate use that day in the Baird Brewery kettle and whirlpool tank. Freshly picked non-dried hops are called ‘wet’ hops and they must be used in very short order or they will begin to mold. Well, from Nagano hop yard to Shizuoka brew kettle, only 6-7 hours passed. We dumped roughly 12 kg of Shiga Kogen wet hops into our brew system — several times the normal usage of dried hops. We also added around 2 kg of dried Shiga Kogen hops from the previous harvest. Shinshuwase, a Japanese variety, was the main hop used. Two hops of mysterious origin, one thought to be of American pedigree and one European, also were put into action.

Sato-san and I designed Hop Fest Collaboration Ale with two things in mind — the hop harvest and the autumn season. The autumn season is reflected in Hop Fest’s deep mahogany color as well as its rich malty flavor. So as to leave the spotlight on hop character and malt flavor, we kept the wort gravity moderate at 12.45 Plato and the final alcohol content reasonable at 5.3%. As a fortuitous finish, we were able to harvest a bit of our own first-year hops (mostly from Shinshuwase and Cascade rhizomes gratefully received from Shiga Kogen), planted on our new brewery grounds in Shuzenji, and to add them as a dry-hop addition to the post-fermentation conditioning tank. Hop Fest Collaboration Ale is unfiltered, secondarily fermented in package and naturally carbonated. It is a delicious symbol of what people can achieve when working joyously together.

Hop Fest Collaboration Ale will be debuted at a kick-off party to be held at the Nakameguro Taproom this Thursday, October 24. Brewers from Baird and Shiga Kogen will lead an initial kanpai at 7:00 pm and be available to talk about the collaboration and field any of your questions. Shiga Kogen beer and hops will be the themes at the Nakameguro Taproom from Thursday through Sunday (November 27). In addition to Hop Fest Collaboration Ale, three other Shiga Kogen hop-harvest ales will be on tap: Miyama Blonde Harvest Brew, Harvest Saison, and “Even Prime” White IPA Harvest Brew. Baird will contribute to the hop theme with two small-batch German single-hop brews: Magnum Single-Hop Ale and Perle Single-Hop Ale.

Chef Joon is getting into the act too, featuring three unique dishes made in part with Nagano and Shizuoka ingredients: (1) Wild Boar and Yam Goulash with Malted Whole Wheat Bread (paired with Hop Fest Collaboration Ale), (2) Shio-ika and Kama-age Chirimen Pizza (paired with Miyama Blonde Harvest Brew, and (3) Homemade Deer Sausage with Soba Spaeztle (paired with Harvest Saison). The shio-ika and chirimen for the pizza are from Nagano and Shizuoka, respectively. The deer for the sausage is from our new brewery neighborhood in Izu, and the soba flour is from Nagano.

Please plan to join us at the Nakameguro Taproom this weekend and help us to make the celebration as collaborative (and fun) as was the brewing!

Hop Fest Collaboration Ale will also be served on draught, beginning Friday, October 25 at the following loyal and long-time customers of Baird and Shiga Kogen: Popeye, Good Beer Faucets, Finlaggan, Tir’na’nog, Four Hearts Cafe, Craft Beer Market Toranomon, Beer Yokota, Beer Bar Maru Maru, Bulldog, Grow Stock, Banji Kaicho, Vivo, Kamikaze, Craft Beer Base, Beer House Ken, Gold’n Bub, Okadaya, Towers and Craft Beer Bar. The bottle-conditioned version will be available in limited supply through our Japan network of Sakaya retailers also beginning Friday, October 25.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

観光, Festivals, Japan, Japanese Culture, Japanese Festivals, Matsuri, Photography, Shimada City, Shizuoka, Shizuoka Festival, Tourism

Shimada Obi Festival 7: Daimyou Gyouretsu-The Lord Parade

October 21, 2013 dragonlife Leave a comment

The Sabres Dancer!

I finally went to watch the Shimada Obi Festival today where I took literally hundred of pictures and have to divide this report on of the strangest/unusual festivals in Japan into many parts!
This report is about the last section of the festival and features the nationally famous Sabre Dancers!!

the Daimyou Gyouretsu/大名行列 is the sole responsibility of the Dai Nana Kai/第七街/Seventh District and come last after all the chariots, stage dancers and parades have come through since 8:30 a.m. They usually start between 13:00 and 14:30 depending on the day.

Onlookers were sitting on the kerb a good hour before the scheduled Parade!

They are very strict about the organisation and young members ensure that there isn’t the slightest impediment.
I was told in no uncertain term by a metal cane wielding young man to move to the sides well before the parad actually reached my spot!

The “leaders” are extremely proud of their prerogatives, even by Japanese standards.
This is after all the aristocratic part of the festival and in Edo times they were far more obvious about their power and authority as the local Lord and his retainers paraded for real!

The first herald!

The lancers!

The Lord’s mark of authority carried inside portable boxes!

Heavy stuff actually!

Those two kids are supposed to represent the two most powerful retainers!

The archers!

Kids have also taken the place of the Lord and his sons on horses!
And horse handlers are now ladies!

The Lord parading past a cake shop!

Most of the lower ranked retainers parade is enacted by children!

Those dancers are a modern addition!

The hairstyles were vastly different, then! LOL

At least these kids are not taking it all too seriously!

The Overlord was pulled along atop a small float.

Bow to the Lord!

Taking a rest and being re-groomed!

No parade would come along without its music band!

A rare smile from the handlers who seemed to enjoy themselves more than some uppity “retainers”!

Even the lord seemed more amenable to his subjects!

Another Lord with lady handlers!

At last the ones all had been waiting!
The Sabre dancers!
This was makes the unique name and fame of this festival in the whole of Japan!
Enormous obi/sashes are wrapped around giant swords secured by sashes around the dancers’ waists.

All the dancers carry different obi/sashes wrapped around their swords.
The “apron” is also unique.
All are made of expensive silk. They carry a real fortune along which is is displayed only for three days every three years!
The Parade is a very expensive a affair to take charge of. Therefore it has been held every 3 years ony for 107 times!

The dancing is also a tough challenge along the 1.7 km ( 1 mile) main road which takes more than two hours.
To think they go through that three days in a row!

The Dancers have to hold an umbrella (they certainly need it in the heat!) with one hand, make big waves with the other hand and raised the knees high with every step!

Tough for photographers who are not allowed to stand or walk in front or across the Parade!

Not so many onlookers on the sunny side of the road which could burn your skins in a jiffy, but one couldn’t walk on the shady side between the Parade and the houses along the street!

Some of them were obviously tired!

Tough work to raise your knees under that heavy apron!

Tough work too to raise your arm above the shoulder and make a circling wave back and forward!

Helpers were carrying low stools on which they could rest every time the parade had to stop!

A well-earned rest!
Mind you, even in such a sitting position it must be tough to carry all that finery along!

Fortunately an army of handlers were here to give plenty of support, water and encouragements!

One thing was sure, all had strong legs!
The dancers are basically different every three years as it is a very sought after honor!

This particular dancer was very popular with the crowd as he took often the time to look and wink at them. Note the whiskers!

There was plenty more to follow including the brandishing and throwing of decorated poles but I was running out of batteries!

A common feature to top-class Japanese Festivals!

I hope that in three years’ time technology will have evolved enough to make it a film of it all without fear of running out of batteries!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

観光, Festivals, Japan, Japanese Culture, Japanese Festivals, Shimada City, Shizuoka, Shizuoka Festival, Tourism

Shimada Obi Festival 6: The “Clash” of the Chariots

October 20, 2013 dragonlife Leave a comment

Make way!

I finally went to watch the Shimada Obi Festival today where I took literally hundred of pictures and have to divide this report on of the strangest/unusual festivals in Japan into many parts!
This report is about the so-called clash of the chariots (not real floats) and all its fun!

Dai Nikai Yatai/Second district Chariot

The Chariots/Yatai seen during the Shimada Obi Festival are chariots more than floats.
Shimada City counts seven districts, Dai/第 Ichi, Ni, san, Yon, Go, Roku and Nana Kai/街.
The first six districts look after their own chariot which is also used as theater platform where plays are enacted by local kids.
The seventh district is in charge of the Lord Parade/Daimyou Gyooretsu!

Lovely fans of the Dai Nikai/Second district!

Although each chariot, after “having received permission from the other districts” is allowed to mave along the main district past all districts.

More lovely fans of the Dai Nikai!

But the fans will stay inside their own District to cheer their chariot as it passes them by.

The “movers”!

Although the chariots are mounted on wheels, these same wheels are more of wood and metal and are fixed to the frame. They do not roll!
One main reason for that is that a free-wheeling chariot is just too unstable to control.
Hence the armies of “movers”!

Now, this is tough work to ensure three days in a row!

Each “mover” is armed with a long pole made of a solid tree trunk cut at a slant at its base.
The poles will be used to lift and push the chariots from any side as thick tree trunks are fixed to the bottom frame just above ground!

Whereas at other times of the day the chariots will become the theater stages, in the morning they are paraded along the main street to the sounds of drum and Japanese fife players sitting inside!

The rope pullers of the Dai Ni Kai!

On the other hand teams of young men will pull the chariots with long ropes to help move forward.
But when it comes to moving sideways the “movers” will take care of the show!

The Fourth/Dai Yon Kai District pullers having a break!

Getting ready!

A last re-adjustment before the pull!

A few more details to take care of!

the “cheerleaders” standing on the roof, sticks in hands!
Notice that they are all light-weight!

The fans’ fans!

The Dai Yon Kai Chariot about to start!

The Dai Ni Kai Chariot about to star, too!
The whole affair is to manage to have two chariots moving along each other in different directions without any mishaps!
Not easy!

Still waiting to start…

Just a few more seconds…

Start the drums!

Moving forward at a slant needs so much physical synchronization!

Now the “problem” is starting! Both teams must absolutely ensure the very close by-passing!

The “clash” is beginning!
Actually it is all carefully planned banter.
The two chariots “riders” will scream at each other to leave the way or move aside.
There will be no real fight in spite of the very “serious” faces of the participants.
But in the rare occasion when the chariots do hit each other by accident older members will immediately run between the handlers and shout them away from each other in no uncertain words!
The police is invisible at such times and the citizens handle themselves!

The “riders” guiding the “pullers” and Movers” sideways to the sounds of sticks and whistles!

The “movers” concentrate on their task as if nothing was happening…
Mind you, they are well armed! LOL

Handlers waiting patiently while riders are screaming at each other!

In the meantime some young pullers are having their own fun!

C’mon guys! Let’s go with it!

Unrelenting drumming during all that time!

Some young ladies were very serious at it!

Move aside, will ya!

Now that we getting closer the “movers” are waiting for the “directions”…

It is the turn of the riders to frantically scream at each other while directing their respective chariots!

careful guys, careful!

Move aside!

Steady! Steady!

Very little leeway, I can assure you!

All the time the fans’ fans in a frenzy!

The last scramble!

Safely through, but look at those “stares”!

Part 7 will the daimyou Gyouretsu/Lord Parade close the show!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Beer, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Beer, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/10/17): Latest Seasonal Releases: Big Red Machine Fall Classic Ale and O-Bosan Ale

October 17, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Latest Seasonal Releases: Big Red Machine Fall Classic Ale and O-Bosan Ale

Dear Taproom Friend & Baird Beer Enthusiast:

Unlike industrial beer, where summer reigns supreme, craft beer truly is a beverage of all seasons. That said, fall — with its crisp and brisk weather — strikes us as a quintessentially good season for the enjoyment of the robustly full-flavored ales that typify craft beer. We are excited to announce today’s release of two such autumn ales: Big Red Machine Fall Classic Ale and O-Bosan Ale.

Baird Beer Seasonal Releases:

*Big Red Machine Fall Classic Ale (ABV 6%):

To baseball fans, October means World Series (also known as the “Fall Classic”) time. To me, the annual Fall Classic invariably brings back boyhood memories of watching and rooting for the great “Big Red Machine” Cincinnati teams of 1975 and 1976 World Series fame. Big Red Machine Fall Classic Ale was brewed initially in 2005 as a 30-year tribute to the Cincinnati Reds World Series championship team of 1975 (they beat the Boston Red Sox in a dramatic 7-game series). We continue to brew it annually because it is such a fine beer and it is the perfect libation to enjoy while taking in the Fall Classic. While my Cincinnati Reds will not be challenging for the World Series ring this year, I still will be glued to the tube each evening, sipping on a Big Red Machine and enjoying one of the world’s great sporting events.

Big Red Machine Fall Classic Ale is brawny in the depth and richness of its malt character, and balanced beautifully by a spicy and sprite hop essence. Much as the rare combination of power and finesse was a hallmark of the Big Red Machine on the field, so too is it a hallmark of Big Red Machine in the glass!

Big Red Machine Fall Classic Ale is keg only this year — we will return to bottling it again next year at our new brewery. It begins pouring from our Taproom taps tonight (Thursday, October 17). It is available for immediate shipment to other craft beer serving establishments throughout Japan.

*O-Bosan Ale (ABV 7%):

The Belgian beer landscape is dotted with monastic breweries that have created many unique beer styles over the long course of their brewing history. One such style is a Belgian Dubbel. Dark red to brown in color, Dubbels tend to be relatively strong in gravity and alcohol, medium in body, with flavor notes of caramel, chocolate and pit fruit.

If this style had been brewed in Japan, it undoubtedly would have been crafted by some beer-loving sect of Buddhist monks (O-Bosan). Sadly, it hadn’t been. The Baird brewers have stepped in to fill the void. Our O-Bosan Ale is a celebration of the religious history that informs large segments of beer culture. May it help you to find your inner being!

O-Bosan Ale is available for immediate release in both kegs and bottles (360 ml).

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Crafts, 美食, Drinks, 酒, 野菜, 静岡市, 観光, 魚, 魚海の幸, 農業, Fish, Food, Gastronomes, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Crafts, Shizuoka Cuisine, Shizuoka Fruit, Shizuoka Sake, Shizuoka Seafood, Shizuoka Traditonal Handcarfts, Tourism

Shizuoka City Products & Crafts (and more!) at Shin Yoo Bank!

October 17, 2013 dragonlife Leave a comment

Don’t get me wrong! This is not an advert for a bank nor a suggestion that you should deposit your money there!
In fact my accounts are not held in this bank!

But if it is your first visit, or if you wish to know a bit more about our City, walk straight ahead from Shizuoka JR Station, past the main crossroads with Egawa Street and you will find Shizuoka Shin Yoo Bank/静岡信用銀行 on your right just before reaching Shizuoka City Hall!

Have a good look at their display windows. It is definitely worth the attention! Actually if it rains or if it is too hot you could see the main posters inside. The bank welcomes casual visitors!
If all banks were emulating it Shizuoka city would certainly be an even better place for it!

Plenty to look at or read!

And even more!
Shall we have a look at them in detail?

Mount Fuji including views from Yui, Nihondaira and miho Beach!

Shizuoka City Highlights: Nihondaira Zoo, Daidogei Street Performance World Cup, Umegashima Hot Springs, Yui Honjin Park!

Shizuoka City History: Kunozan Toosgoogun Shrine, Seigen temple, Toroi Ruins, Sumpu Castle Park!

Top to bottom: Daidogei Street performance World Cup, Sakura Ebi/Cherry shrimps. Sengen Shrine, and Mount Fuji view from Nihon Daira!

Shizuoka Prefecture Designated Product: “Shikibu” clog!

Green Tea lacquer Box!

Wooden Bilboquet Shoe, which won a special prize at the Shizuoka Dream Design Contest!

A Clock, which won a special prize at the Shizuoka Dream Design Contest!

Soccer Ball Lacquer Bowls, which won a special prize at the Shizuoka Dream Design Contest!

A Mount Fuji Dyed Cloth bag, which won a special prize at the Shizuoka Dream Design Contest!

“Mana” Beach sandals, which won a special prize at the Shizuoka Dream Design Contest!

“Tuna Fishing”, which won a special prize at the Shizuoka Dream Design Contest!

“Lady Eyes Miso Soup Bowls”, which won a special prize at the Shizuoka Dream Design Contest!

Shizuoka Prefecture Designated Product: Bamboo lattice Craft Box!

The display window!

Citruses, Sumpu Castle, Mount Fuji view from Yui, Mount Fuji View from green tea fields!

Actually, the posters inside are different!

Shizuoka City products: Hina dolls, Geta/Wooden clogs, Suruga Bamboo Lattice Crafts, Suruga Lacquerware!

Shizuoka City Gastronomy: Tuna, Wasabi, Tororo Jiru/Grated Yam, Abekawa Mochi Wagashi cakes (vegan!), Shizuoka Oden!

More shizuoka Gastronomy: Green Tea, Oranges, Strawberries, Shirasu/Sardine Whiting, Sakura Ebi/Cherry Shrimps!

Actually, there is so much more!

RECOMMENDED RELATED WEBSITES

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: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, sake, Sake Brewery, Shimada City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Shizuoka Sake, Tourism

Shizuoka Sake Breweries: The One That Disappeared-Yagi Brewery (Tanchou/丹頂) in Shimada City!

October 17, 2013 dragonlife Leave a comment

During My visit to the Shimada Obi Festival last Monday I walked past a small private museum/display of Shimada craftsmen’s tools and artifacts.
I made an interesting discovery proving that you can’t overlook anything!
The photo above is taht of a sake bottle bag printed with the word “Tanchou/丹頂” the brand name of the late sake Brewery called “Yagi Brewery/八木酒造”
The brewery disappeared some ten years ago before I really started delving into Shizuoka sake history.
The reasons for its demise are quite simple: the brewery was basically making sake on order for the big breweries in Nada (Kobe) region. When the sake boom of the 70’s receded the orders decreased and finally stopped. On the other hand the other brewery in Shimada City, namely Ooumuraya brewery/大村屋酒造 famous all over Japan for its brand names such Onna Nakase/女泣かせ, Onigoroshi/鬼殺し and Wakatake/若竹 was striving as it has opted for a local market for some time and stopped producing for the Nada breweries a long time ago.