Tag Archives: Japanese Gastronomy

美食, 観光, 魚海の幸, Fashion, Fish, Food, Food Humor, Gastronomes, Gastronomy, Humor, Japan, Japanese Culture, Japanese fashion, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka Cuisine, sushi, Tourism

Japanese Gastronomic Fashion: Sushi Socks!

October 3, 2013 dragonlife Leave a comment

I dicovered these Japanes-style socks yesterday in a small department store in Numazu City and I just couldn’t help buying them at once!

The big toe being independent these socks are actually very comfortable and can be worn inside shoes or sandals of any type!

Now, what sushi do they represent?

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!
-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, 静岡市, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

Sake Kegs at Sengen Shrine in Shizuoka City

October 2, 2013 dragonlife Leave a comment

One noticeable difference between Buddhist Temples and Shinto Shrines (Shinto is the native religion) in Japan is that shrines exhibit the empty kegs of sake offered by believers (the original meaning of “Sake” is “food of the gods”) whereas Buddhist Temples don’t.

Sengen Shrine in Shizuoka City which is one of the most important in the Prefecture does exhibit quite a few.
Not all are sake made inside Shizuoka Prefecture, though.
At least investigating the one produced inside Shizuoka Prefecture provide quite a few insights!
Therefore it will be a pleasure to help you discover them!

“Kaiun/開運” is the brand name of the sake produced by Doi Brewery/土井酒造 in Kakegawa City/掛川市 in central-western Shizuoka Prefecture.

“Garyuubai/臥龍梅” is the brand name of Sanwa Brewery/三和酒造 in Shimizu Ku, Shizuoka City/清水区静岡市 in central Shizuoka Prefecture.

“Aoitenka/葵天下” is the brand name of the sake produced by Yamanaka Brewery/山中酒造 in Kakegawa City/掛川市 in central western shizuoka Prefecture.

“Hana No Mai/花の舞” is the brand name of Hana No Mai Brewery/花の舞酒造 in Hamamatsu City/浜松市 in western Shizuoka Prefecture.

“Senju/千寿” is the brand name of Senju Brewery/千寿酒造” in Iwata City/磐田市 in western Shizuoka Prefecture.

“Kumpai/君盃” is the brand name of Kumpai Brewery/君盃酒造” in Shizuoka City/静岡市 in central Shizuoka Prefecture.

“Haginishiki/萩錦” is the brand name of Haginishiki Brewery/萩錦酒造 in Shizuoka City/静岡市 in Central Shizuoka Prefecture.

“Takasago/高砂” is the brand name of Fuji-Takasago Brewery/藤高砂酒造 in Fujinomiya City/富士宮市in eastern Shizuoka Prefecture.

Now, this keg belonged to a defunct brewery!
“Chuumasa/忠正” was the brand name of Yoshiya Brewery/吉屋酒造 in Shizuoka City/静岡市 in central Shizuoka Prefecture.
Their license was bought some two years ago by a new brewery called Suruga Brewery/駿河酒造 also in Shizuoka City. As for the Chuumasa brand name it is still used by Suruga Brewery.

As for this brewery, there are a lot questions marks left! (would you believe that one of my Japanese-side relatives is actually working there!)
“Kihei/喜平” is the brand name of Hikari Brewery/平喜酒造 in shizuoka City/静岡市 in central Shizuoka Prefecture.
Now, Hiraki Company which originally (and still is) a liqueurs and drinks distributor originating from Kakegawa City bought Hiraki Brewery in Okayama Prefecture in 1956 and then established their headquarters in Shizuoka City to sell the sake made in their brewery in Okayama Prefecture.
Two years ago, having acquired the license of defunct Dogatsuru Brewery in kakegawa City they started their second brewery called Shizuoka-Hiraki Brewery/静岡平喜酒造. When interviewed the Association of Sake Brewers in Shizuoka Prefecture assured me that they would only market sake made in Shizuoka City inside Shizuoka Prefecture. Unfortunately it was completely untrue! Moreover their representatives or master brewers never appear at events featuring their brand!

“Fukki/富貴” of the eponymous brerwey is from Shizuoka Prefecture but they produced pure sake alcohol to be blended with jumai sake in Shimizu Ku, Shizuoka City. They were an official member of the Association of Shizuoka sake Brewers until two years ago. They haven7t been mentioned there since then. I wonder why… actually I know!

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, 美食, 静岡市, 観光, 魚海の幸, Fish, Food, Food Health, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka Cuisine, Tourism

The 10 Best Sushi To Succeed with a Date!

October 2, 2013 dragonlife 16 Comments

I recently met Russell Deasley online who is the mastermind of a superior Homepage/Blog with the name of THE TOP 10…of Anything and Everything!. Not only is his Homepage immensely hilarious and instructive, but he is also kind enough to invite like-minded bloggers’ suggestions and articles for mutual help and fun!
Having lived and written about Japan for more than 30 years I thought this particular article may find a small niche among Russell’s grand collection!

1) Sushi Birthday Cake Millefeuille

Shizuoka Prefecture being the top gastronomic region of Japan I certainly do not need to travel to Tokyo to enjoy top-class sushi! In any case, all these introductions to impress your date would deplete your purse for a long time whereas you will find it cheaper to travel down here and sample them together before visiting one of the most varied Prefectures in Japan!
The above creation was inspired by the French traditional Millefeuille cake accordingly to the chef (incidentally all pictures were taken inside Shizuoka Prefecture!).
The “cake” itself is made of layers of sushi rice, red lean tuna, avocado and crispy Japanese cucumber. The sushi above includes red lean tuna, cherry shrimps, salmon, flying fish roe and crispy Japanese cucumber!
He made it for my neighbors who actually celebrated a birthday and made such a request when they saw me served with the dish below:

2) Sushi Love Flower Bouquet

The concept for the lower part is the same as for the Sushi Birthday Cake but the toppings are diferrent: on a bed of katsuo bushi/dry bonito shavings and fresh shiso/perilla leaves three flowers (roses) made of red lean tuna, raw salmon and raw hirame/sole!

3) Sushi Charlotte

The inside of this other “cake” is still of the same concept with layers of sushi rice, red lean tuna, avocado and crispy Japanese cucumber but the whole is wrapped inside thin slices of raw salmon and red lean tuna! Hard work, I can tell you! The topping is simply extravagant with ikura/salmon roe and finely chiseled crispy Japanese cucumber!

4) Sushi Rainbow Roll

No sushi dinner would be complete without at least one sushi roll!
Rainbow rolls are thick rolls wrapped around 7 ingredients representing the colors of the rainbow. Mind you, you will not find many with the blue and violet colors!
Now, this one could be called a super rainbow as it includes no less than 12 ingredients!
Guessing them out before sampling the roll is the essence of their enjoyment!

5) “Baton” sushi

This is a suggestion for a lady treating her male date!
This style of sushi in Japan is called “Bou Gata Sushi/棒形寿司/Baton Sushi”.
The chef who made it for me in Gotemba City at the foot of Mount Fuji hails from Western Japan where pressed sushi/Oshi Zushi/押し寿司 is very popular. This particular one was made with half a Aji/鯵/Horse mackerel both grilled and marinated pressed over sushi rice. A whole meal in itself!

6) Vegan Nigiri Sushi

“I can’t go to sushi, it’s all about fish!”
I don’t know how many times I heard this comment.
BUT, any sushi chef worth his salt should agree and be able to prepare sushi for vegan customers!
Shizuoka Prefecture is known all over the country for not having (officially and unofficially) the largest number of varieties of seafood, edible seaweeds but also for producing the largest number of vegetable and fruit varieties!
The possibilities are simply endless!
Nigiri sushi means small rice balled topped with whatever you fancy!
In this case: menegi/thin leek sprouts held by a band of dry seaweed, himesoba/buckwheat sprouts, fresh mitsuba/Japanese honeywort and the same plant lightly boiled in salt water and topped with ume/japanese plum pickle paste!

7) Gunkan Symphony

“Gunkan/軍艦” means “Mother ship” in Japanese.
A smaller sushi rice ball is wrapped in a band of dry seaweed wider than the height of the rice ball to enclose ingredients otherwise more difficult to prepare atop simple rice balls.
They do make for some beautiful and colorful combinations!
From top to below, right to left: uni/sea urchin, sakura ebi/cherry shrimps (to be eaten fresh only in Shizuoka Prefecture!) with grated fresh ginger, quail egg with seaweed and dry bonito shavings, shirako/whiting (cod sperm sacs) and negitoro/grated tuna and chopped scallions!

8) Ruby Pearls Sushi

This sushi is truly extravagant!
On, in and around a large gunkan, plenty and more fresh ikura/salmon roe with two small rolls (inverted) of salmon toro (fat belly part)!
A rare sight (as a combination), even in Japan!

9) Land and Sea Gunkan Sushi

This is for the health-minded sushi lovers!
On gunkan-style sushi lined with finely cut naga imo/Japanese taro a quail egg yolk and a piece of red lean tuna!
Served already seasoned with light soy sauce and ready to pop into your greedy mouth!

10) Japanese Foie Gras Gunkan Sushi

Ankimo/Frog Fish (Monk Fish) liver is prepared by steaming it in Japanese sake in the shape of a large sausage. It is kept for a while inside the refrigerator to acquire some solidity before being cut into all kinds of shapes. It is called Japanese Foie Gras because of the similar concept and texture of French Foie gras. Like foie gras it is soft, rich and utterly tasty!
The Japanese will usually serve it with momiji oroshi/grated daikon with chili pepper powder, chopped scallions and soy sauce in a plate as it is or as a gunkan in above photo.
Another must in sampling true Japanese gastronomy!

I can guarantee that your friend/lover/spouse will be overblown!

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, Cuttle Fish, Cuttlefish, 烏賊, 美食, 静岡市, 魚海の幸, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka City

Japanese Recipe: Deep-fried Squid (cuttlefish), Rings and Tentacles

October 1, 2013 dragonlife 7 Comments

Here in Japan, and shizuoka in particular we have an abundance of squids (cuttlefish) and we do need to sometimes rack our brains for new recipes.
I understand that such sea food is not all that popular in some countries (in Muslim societies they are prohibited) but they make for tasty and reasonably cheap food.
Here is a (actually three ) simple recipe to enjoy them with a great glass of beer!

INGREDIENTS:

-Deep-fried suid:
Whole cuttlefish for three recipes at the same time
Flour
Egg
Panko/Breadcrumbs
Oil

-Deep-fried squid rings:
same squid
Flour
Water
Salt
Black pepper
Curry powder
Oil

-Deep-fried squid tentacles:
Same squid
Salt
Black pepper
Cornstarch
Oil

RECIPE(S):

Even if you mean to eat it only cooked choose a squid of the best freshness for best taste!
My favorite is Yari Ika/槍烏賊/Spear Squid
First pull out tentacles and keep them separately.

Take and throw away entrails That is unless you want to use the squid ink!).
Clean the whole inside and outside a first time with cold clean water.
Peel of whole outside skin. For better explanations and understanding look at these pictures describing the preparation a squid in detail!
Clean again and sponge off any excess water with a clean kitchen paper or towel.

Cut the body in rings. Leave the tail as it is or cut it in strings. Separate the tentacles or keep them whole.

Beat some eggs in a bowl.
Apply flour on all the squid cuts.
Dip into beaten eggs.

Bring oil to 180 degrees Celsius.
Deep-fry until nice orange-brown color.
Eat them hot dipped into a mixture of Worcester Sauce and tomato ketchup (or any suce of your liking!)

For deep-fried squid rings prepare a batter with water, flour, salt, pepper and curry powder (no need of eggs).
Dip the rings in the batter and deep-fry at 180 degrees Celsius.

Savor them crisp with a great craft beer!

As for the tentacles or geso/足 in Japanese, separate them to your liking and clean them in cold water. Sponge off all water.

Coat them with a mixture of cornstarch, salt and black pepper.

Deep-fry them in oil at 180 degrees Celsius just long enough to cook them. Soak off excess oil on a piece of kitchen paper or on a grill.

Serve them as hot as possible as they are or seasoned with chili pepper or/with mayonnaise!
Don’t forget the beer!

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, 美食, Ecology, Environment, 静岡市, 観光, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism, Vegan, Vegan Cuisine, Vegan Restaurant, vegetables, Vegetarian cuisine

Japanese Vegan Gastronomy: Veggie Burger at Rama 4.5 Organic Cafe & Shop in Shizuoka City!

September 30, 2013 dragonlife Leave a comment

Service: Friendly, smiling and helpful
Facilities: Overall very clean. Washroom a bit small but clean.
Prices: Reasonable
Strong points: Exclusively vegan cuisine. A great scope of vegan ingredients on sale. Entirely non-smoking!

I paid my second visit today to Rama 4.5 Organic Cafe & Shop in Shizuoka City, Aoi Ku, where I was looking forward to a different vegan (I’m not, sorry!) lunch!

I also noticed that a young couple of local potters living in Mori Machi, Kakegawa City, were exhibiting and selling some exquisite pottery!

I understand that interviewing will quite a challenge as they usually do allow it, but I’m confident I will succeed. Their art is just too good to ignore!

There was a choice but since Mrs. Miho Maki/牧美穂さん recommended her veggie burger, I didn’t hesitate!

Her vegan soy milk based soup would please anyone with a health-conscious and epicurian mind! I particularly love the ginger included in it and the herbs sprinkled on top!

Exquisite and so aromatic herb tea!

The veggie burger!

Home-baked vegan bread!

Two deep-fried veggie/vegan patties in between with plenty of fresh local vegetables!

Organic herbs providing extra seasoning!

Not only very healthy, but more fulfilling than expected! Who would complain? Certainly not me, in spite of being an omnivore!

Rama 4.5 Organic Cafe & Shop
420-0031 Shizuoka City, Aoi Ku, Gofuku Cho, 2-4-5
Tel.: 054-266-3845
Business hours: 10:00~19:00
Closed on Wednesday
Entirely non-smoking

Will soon interview their other home-restaurant at:

Rama
422-8052 Shizuoka City, Suruga Ku, Midorigaoka, 19-6
Tel.: 054-260-5186
Business hours: 11:00~23:00
Closed on Wednesday
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

レシピ, Beef, 牛肉, 美食, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products

Japanese Gastronomy: Seared Beef-Gyuu tataki/牛たたき-Basic Recipe

September 30, 2013 dragonlife 2 Comments

Many friends, including dear Sissi, changed their minds about beef after having tasted it in Japan.
The Japanese have not invented beef or the way to cook it. Let’s say that they have refined the art to the point of simple gastronomic elegance if such a description may be used.

Here is a simple recipe which will help you appreciate the beef and rejoice your friends.
Bear in mind that the beef can be chosen according to its amount of apparent fat.
Read until the end!

INGREDIENTS:

Good quality beef
Salt, pepper or spices of your choice
Sauce: Japanese-style “tare” or anything of your liking.

RECIPE:

Choose a squarish/rectangular piece of beef. Momo/Rump is best. No need to spend thousands of whatever currency on imported wagyuu, blah blah, blah. Trust your favorite butcher!
Beef usually utilized for roast beef should be fine, too.
The point is to choose a shape that will be easy to slice in equal portions.

Grilling the beef.
You may season it beforehand if you like it so. Pierce it with a brochette for better handling, although tongs would be best. Brush with just a little oil. Grill over flame on grill. The Japanese prefer to grill over straw if available instead of charcoal or gas. Cook it as long as you want, depending whether you like your beef rare or well-done or else.

Having cooked it on all sides, put it immediately inside the refrigerator. This is the trick!

Tare/Sauce.
This is up to you, from serving it with with BBQ sauce, soy sauce and what else.
Actually my preference is to grill the beef without any seasoning and serving it with grated wasabi, grated ginger, chopped scallions and rock salt!
Try sesame seed dressing/goma dare!
Try soy sauce mixed with grated garlic, grated ginger, ponzu, and sesame oil.
The beef slices will also taste great sandwiched between shiso/perilla leaves!

As for my own preference in beef I like it with as little fat as possible for the result as above!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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

Bryan Baird’s Newsletter (2013/09/30): Building a New Brewery — Baird Brewery Gardens Shuzenji

September 30, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Building a New Brewery — Baird Brewery Gardens Shuzenji

Dear Taproom Friend & Baird Beer Enthusiast:

No doubt most of you have heard the scuttlebutt about us building a new brewery in Izu. Heretofore, we had been cautious about making any bold public pronouncements because of the long, complicated and not 100% settled nature of the project. Well, the time for caution is over. The regulatory ‘i’ s have been dotted and the bureaucratic ‘t’ s crossed. Forty-seven new equity partners have joined our owner-partner team, putting their hard-earned savings into the Baird Brewing dream. Our bank has given its blessing. The Izu city government has delivered full and enthusiastic cooperation. The land purchases have been consummated and so have the leases. The brewery building has been designed and construction inaugurated. Our new German brewing equipment is being fabricated as I write.

Baird Brewery Gardens Shuzenji will busily be brewing Baird Beer, knock on wood, come April 2014.

Our current small brewing systems will be relocated and reinstalled in the new Shuzenji location at around the same time. The Numazu Fishmarket Taproom — Baird Brewing Company’s founding location — will remain unchanged (we never intend to leave that location). I have posted a long and detailed history of Baird Brewing in our official Baird Beer Brewer’s Blog space entitled ‘The Story of a Craft Brewery Dream.’ Please visit this blog for more details about the Baird Brewery Gardens Shuzenji project: http://bairdbeer.com/en/blog_numazu/.

For those of you who have traveled this long journey with us, the blog piece will be a fun and memory-laden read. For those of you less familiar with our story, the blog can serve as both a comprehensive introduction to Baird Brewing and an overview of the evolution of craft brewing in Japan since the late 1990s. This is a very exciting time for us and we are so grateful to all of you who have helped us to come so far.

New Baird Beer Seasonal Releases:

In celebration of our new brewery groundbreaking, we are proud to announce the release of two poignantly commemorative beers: Wabi-Sabi Japan Pale Ale and Destination Ale.

*Wabi-Sabi Japan Pale Ale (6.5%):

This is a distinctly Japanese interpretation of the world’s most popular craft beer style — India Pale Ale. More herbal in flavor than most IPAs, Wabi-Sabi JPA derives this character from a unique blend of world hops and two quintessentially Japanese herbs — green tea and wasabi (both grown locally in Izu). Wabi-Sabi JPA is a bold brew but, as the name implies, the audacity is laced with quiet simplicity and subdued refinement.

We have been working on iterations of Wabi-Sabi JPA for some time now and we will continue this process of experimentation and refinement until we open the new brewery in Shuzenji, at which time Wabi-Sabi Japan Pale Ale will become the eleventh in our line-up of year-round Baird Beer.

Wabi-Sabi is available in both kegs and bottles for immediate release. It begins pouring from our Taproom taps Monday, September 30.

*Destination Ale (5.5%):

We love brewing with fresh in-season local fruit. So much so that the first activity at our new Shuzenji brewery grounds was the planting of a fruit tree orchard. While these new plantings won’t yield usable fruit for a few years, we are fortunate to have found some mature fruit trees on the grounds which are producing beautifully. One such tree is producing sumomo (Japanese sweet plums). Well, we got busy harvesting these delicious little purple pit-fruits when they were ripe in June. They went into our Numazu brewery for brewing on June 23. Well, we are at last ready to share the fruits of this beer.

Orange-red in color, Destination Ale’s grist is a combination of barley (85%) and wheat (15%). It is lightly hopped for flavor, not aroma or bitterness, with two mild and earthy hops — English Fuggle and German Perle. Cut whole sumomo fruit was added in two stages — once in the hot wort and once in the cold post-primary fermentation green beer. Secondary fermentation and natural carbonation occurred in package, as it always does with Baird Beer. The flavor is lightly tart and spritely refreshing.

Destination Ale is a small-batch keg-only beer available exclusively at the Baird Beer Taproom pubs. It begins pouring Monday, September 30.

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

Baird Beer, 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

Shizuoka Beer Tasting: Baird Beer Brewery-Numazu Lager

September 29, 2013 dragonlife Leave a comment

Baird Beer owned by Bryan Baird in Numazu City is not only a household name but a truly internationally-recognized brewery in spite of its relatively short history.
Living in Shizuoka Prefecture makes it easy to get their brews as more and more local sake shops are marketing them!

We are also blessed with beautiful labels which are sale at a bigger size for the pleasure of collectors.
This particular label is an abstract rendition of Numazu City harbor!

Product name: Baird Beer-Numazu Ale
Unfiltered
Ingredients: (German) malt, barley, sugars, hops, yeast
Volume: 360 ml
Alcohol: 5%
Process: Unfiltered. Double fermentation for natural bubbles. Live yeast

Clarity: Slightly smoky but very clean aspect
Color: Orange, color deeper than usual lagers
Foam: Fairly long head. Light bubbles
Aroma: Bread, oranges
Taste: Well rounded, deep and rich attack.
Very clean impression.
Complex.
Bread, oranges.
Very refreshing though not a thirst-quenching beer.
Welcome acidity.
Pleasantly lingers for a while on a drier note with more oranges and hints of nuts and persimmon.
persimmon actually tends to take over the oranges on the second sip with more welcome acidity.

Overall: Very refreshing but deep beer.
Usually I conduct my beer tastings in the afternoons when my palate is not influenced by any food or else. This beer has the the gratifying quality of welcoming you with a nourishing feeling!
Accordingly I would advise all true beer lovers to drink it at ease to fully enjoy its rich and utterly rewarding taste.
Good, I should say great, beers should be drunk on their own and Bryan Baird is known all over the world for its sublime brews!

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, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Kumpai Brewery-Momiji Junmai Ginjo Genshu

September 28, 2013 dragonlife Leave a comment

Kumpai Brewery in Shizuoka City for all its being the smallest one in the Prefecture is a brewery you have to keep a constant eye on because of its superlative seasonal and limited products!
Fall is about to come and soon the Japanese maples trees/momiji/紅葉 will turn red, hence the name of this brew!

Actually, the hiragana writing “もみじ” makes for an evenb better design!

Rice: Biyama Nishiki
Rice milled down to 50%
Dryness: – 5 (very sweet by Shizuoka standards!
Alcohol: 17 degrees
Bottled in September 2013

Clarity: Very clear
Color: Light golden
Aroma: Light, fruity and complex: pears, apples.
Body: Fluid, slightly sirupy
Taste: Well-rounded and fruity attack.
Complex. Fruity and sweetish: pears, almonds, apples, macadamia nuts.
Sweetish at first but takes a leave on a drier note with little haste.
Tends to veer onto a drier turn with food.
Very easy to drink in spite of the high alcohol content.
The junmai petillant is discreet, too, making for a sake eminently enjoyable on its own.

Overall: An intriguing sake by Shizuoka standards which do not usually offer negative dryness.
Chilled, it would be enjoyed as a great aperitif, at room temperature would turn out as a beautiful digestif.
Eminently enjoyable both with salty food, especially cheese, and sweet food, notably with chocolate.
Greta with food but I’m convinced it should be enjoyed on its own especially as a night cap if you sleep on your own or as a great love drink with special company!

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, 観光, 農業, Gastronomes, Gastronomy, Hamamatsu City, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Hana No Mai Brewery-Homare Fuji Junmai Sekai Isan

September 23, 2013 dragonlife Leave a comment

Although Mount Fuji is far from Hamamatsu City, as Hamamatsu City is inside Shizuoka Prefecture they also felt compelled to mark the event, Sekai Isan/World Heritage!

This sake is 100% Shizuoka-made with Shizuoka-grown Homare Fuji rice, local water and Shizuoka yeast!

The brewery advertised this particular brew as slighly dry and light in approach!

Rice: Homare Fuji (Shizuoka-grown)
Rice millled down to 60%
Alcohol: 15~16 degrees
Bottled on August 1st, 2013

Clarity: Very clear
Color: Very light golden hue
Aroma: Discreet, hard to catch. Fruity. Rice
Body: Fluid
Taste: Dry fruity well-rounded attack.
Complex.
Almonds, coffee beans, vanilla, apricots.
Very light in approach, almost feminine.
Disappears quickly.
Tends to take a step back with food with a drier character.

Overall: A typical Hana No Mai Brewery sake who tends to produce sake to attract a younger or feminine clientele.
As they do export a lot to the States and Canada in Particular, their sake, including this one, are conceived for a wide-ranging market.
very pleasant and easy to drink at all seasons, preferably slighly chilled.

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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

Shizuoka Sake Tasting: Sanwa Brewery-Garyubai Hoosu Muroka Junmai Ginjo Nama Genshu

September 23, 2013 dragonlife Leave a comment

Sanwa Brewery, in spite of being the local sake brewery in Shizuoka Prefecture not using one of the Shizuoka yeasts nonetheless produces some remarkable nectars including this yearly limited production called Hoosu.

The same brewery also tends to put long names on their sakes!
“Garyubai” is the main brand and “Hoosu” is the name of this particular brew.
“Murooka” means “unfliltered, “Junami” means that no pure alcohol was added, “Ginjo” is the premium grade level, “nama” means “unpasteurized” and “Genshu” means that no water was added. All this to mean that this sake has not been “tempered with” whatsoever!

Rice: 100% Yamada Nishiki (Hyogo Prefecture)
Rice milled down to 55%
Alcohol: 16~17 degrees
Dryness: + 4
Acidity: 1.4
Bottles in August 2013

Clarity: Very clear
Color: Very light golden hue
Aroma: Fruity and sweetish. Pears (La France pears)
Body: Fluid
Taste: Assertive attack back up by strong junmai petillant warming uo back of the palate.
Strong alcohol but easy and pleasant to drink.
Very fruity.
Complex: Pears, oranges, apricots.
Lingers for a while before departing on a slightly drier note.
Very refreshing for an unpasteurized and practically unaltered sake.
Not changing noticeably with food, except for more dry pears.

Overall: In spite of its “rough” approach, a very enjoyable sake for all genders at all times, temperature, with or without food.
A pity it is only a limited brew!
The kind of sake to keep you deliciously warm in winter!

RECOMMENDED RELATED WEBSITES

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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American Gastronomy: Hot Dog at Aoi Beer Stand in Shizuoka City!

September 21, 2013 dragonlife 2 Comments

Service: Easy-going and friendly
Facilities: Very clean overall. Beautiful washroom inside Den Bulding.
Prices: Reasonable
Strong points: Craft beers only!

Yesterday, after a long and hot work day I decided to start the night with a couple of craft beers at Aoi Beer Stand in Aoi Ku, Shizuoka City.

But all that had made me hungry. too!

I took the opportunity to have a go at the hit dog announced on the menu blackboard!

The hot dog!
Actually I could have called Heisse Hund as the onions had been replaced with sauerkraut heated with sausage!
A great combination as the fried sauerkraut will have lost just enough of its water!

Now the large (for a hot dog!) sausage is a real beauty!
Naoki Mando order them at a local delicatessen. Not only they are big, but they have a great crunchy bite (not the cheap soft canned kind!) and a very deep and complex taste!
Th bread on the hand is exactly like the traditional hot dogs found in the US!

With the right amount of ketchup and soft mustard, a full satisfying and yummy meal!

AOI BEER STAND
Shizuoka City, Aoi Ku, Miyuki Cho, 4-6, Den bill, 1F
Tel.: 054-260-5203
Opening hours: 11:00~23:00
Credit cards OK

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

Bryan Baird’s Newsletter (2013/09/20): Fall Seasonal Release — Yabai-Yabai Strong Scotch Ale

September 21, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Fall Seasonal Release — Yabai-Yabai Strong Scotch Ale

Dear Taproom Friend & Baird Beer Enthusiast:

As is most often the case, summer in Japan gets blown out and autumn ushered in by the winds of a tempestuous typhoon. We are welcoming fall with today’s release of a beer that has become synonymous with the fall season: Yabai-Yabai Strong Scotch Ale.

New Baird Beer Seasonal Release:
*Yabai-Yabai Strong Scotch Ale (ABV 7.5%):

Scotland, an historically important center of beer brewing, has a cool climate that favors cultivation of the hardy barley plant. Scottish Ales, thus, tend to feature the rich and robust flavor of malted barley. Baird Yabai-Yabai Strong Scotch Ale is, in a word, opulent! The color is a deep mahogany brown and the head is dense, creamy and tan. The aroma is one of soft fruit esters and warm fusel alcohols. The body is chewy and the flavor exhibits notes of molasses, caramel apples, rum cake and pit fruit. One glass is enough to take the bite out of the evening autumn chill. Two glasses will leave you toasty and blissfully warm. Three glasses and …. YABAI!

Yabai-Yabai begins pouring from our Taproom taps tonight (September 20) and is available in both kegs and bottles for immediate release to Baird Beer retailers throughout Japan.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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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,

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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Japanese Vegan Recipe: Deep-fried Tofu & Vegetables Balls-Ganmodoki-がんもどき

September 19, 2013 dragonlife 3 Comments

Here is another recipe for my vegan (I’m not) friends which has the advantage and possibility of being served hot or cold!
It is also fulfilling and so healthy!
Ganmodoki-がんもどき/雁擬き/”pseuo goose”.
The recipe on Wikipedia indicates the use of egg-white but this is a very common vegan version!

INGREDIENTS:

Tofu
Carrots
Burdock/Gobou/牛蒡
Kikurage mushroom（Auricularia auricula-judae, known as the Jew’s ear, wood ear, jelly ear）
Vegetable oil
Cornstarch/Katakuriko/片栗粉
Salt

RECIPE:

Use fairly solid tofu and press out as much water as possible.

Put tofu inside a mortar (preferably use the Japanese-style “suribachi/すり鉢 mortar and pestle).
Add cornstarch and salt according to your preference and grind to a paste.

Cut the kikurage into fine strips and then cut across into 1~2 cm-long strips.
If using dried kikurage soften it first in lukewarm water (sponge off excess water then).

Cut carrot and burdock into fine strips and cut acroos into strips of the same length as kikurage.

Incorporate vegetables to tofu and mix well.

Apply oil to your palms first.
Make balls the size indicated in above picture.
Of course you can choose to make small round balls or spoon-shaped patties.

Deep-fry in oil at 170 degrees Celsius until balls have attained a nice light fox brown color.
Serve them hot or cold.
My personal preference is serving them seasoned with grated fresh daikon and soy sauce!

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-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
The Wine Wankers by Stuart in Australia!
-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

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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Japanese Vegan Dessert Recipe: Daigaku Imo-Deep-fried Sweet Potatoes in Syrup-大学芋 (Professional Recipe)

September 18, 2013 dragonlife Leave a comment

A lot of sweet potatoes are found in the supermarkets these days and as the scholar year second term is starting, the Japanese, young and old alike are looking forward to eating traditional desserts made with these tubers.
“Daigaku Imo” in Japanese means “University Potato” as the University students in the Kanda District, Tokyo, were very fond of this dessert back in Taisho Era. The same dessert, which has somewhat disappeared during WWII came into fashion again thanks to the students of the prestigious Tokyo University!

I already have introduced a recipe some time ago, but this is one is more professional (but still easy).
As usual I leave the proportions to your liking!

INGREDIENTS:

Raw sweet potatoes
Oil
Black sesame seeds

Water
San-ontou sugar/三温糖 (if not available use red sugar or brown sugar)
Mizuame/水あめ/”Water sugar” (if not available use corn syrup)

RECIPE:

Clean the sweet potatoes thoroughly.

Better than a knife use a vegetable peeler to peel all skin.

Make sure not to leave any skin or “eye”. Clean rapidly in water.

Cut to bite size and clean in new water.

Important tip. Cut the sharp edges away. The potato will not crumble when being deep-fried and the “bite” will be improved!

In a proportion of 1 for water and 2 for sugar, heat until sugar has completely dissolved stirring all the time.

Add the syrup and stir until completely dissolved.
As an indication, the proportions i use is:
Water: 200 cc (1 cup)
Sugar: 400 g
Syrup: 150 g

When the whole has dissolved turn off the fire.

Deep-fry at 170 degrees Celsius for 5 minutes.

Scoop out and keep out for a while.

Check that the oil is at 170 degrees Celsius and deep-fry a second time until the sweet potatoes have attained a nice “fox brown” color.
leave them on a piece of kitchen paper for a while to absorb excess oil.
Place on a place and pour plenty of syrup over them.
Sprinkle black sesame seeds liberally and serve!

Point:

Proceed with the first deep-frying first.
Deep-fry them a second time only when you are ready to eat them.
Deep-frying in two will give you crisp potatoes!
Re-heat the syrup if necessary although this dessert can be appreciated at any temperature!

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