Tag Archives: Japanese Gastronomy

Japanese Gastronomy, Shizuoka City, wasabi, Wasabi Zuke

Home-made Wasabi Zuke with Asami Itoh of Marufuku Tea Factory in Shizuoka Ciy!

December 13, 2015 dragonlife 6 Comments

The other day my good friend, Miss Asami Ittoh invited me in the company of 7 more guests to make wasabi zuke according to traditional recipe at her company, Marufuku Tea factory Co. Ltd in Shizuoka City!
Wasabi zuke literally means “pickled wasabi” and it is a typical agricultural product of Shizuoka Prefecture, and particularly Shizuoka City, the birthplace of wasabi in Japan!
Wasabi Zuke might be common in Shizuoka but I can assure you it is a rare and expensive delicacy away from our region!

Maruku Tea factory in Aoi Ku, Shizuoka City!

For that particular session all products were either from Shizuoka or made in Japan!
The fresh wasabi roots and stems were cultivated in the mountains along the Abe River in Shizuoka City, the sake kasu/sake white lees came from directly from a sake brewery in Shizuoka Prefecture. The salt, brown cane sugar and the mirin/sweet sake were all made in Japan!

The wasabi and the sake kasu/sake white lees!

All the ingredients for 8 people!

Fresh and clean wasabi roots.
They were of very good quality but cheaper (by Shizuoka standards) due to their inferior shape!

The fresh wasabi stems!

Unprocessed sea salt and top class sugar cane sugar!

The mirin/sweet sake!

All the ingredients with the sake kasu (softened) included.

Each member was allotted the following for the recipe:

Fresh wasabi root: 375 g
Wasai stems and small leaves: 375 g
Sake kasu/Sake white lees: 500 g
Salt: 37 g
Sugar:: 100=120 g
Mirin/sweet sake: optional

Making sure that everybody understood the proportions!

Weighing up everyone’s share!

First chopping the wasabi stems!

My share of wasabi roots!

We were soon all in tears chopping away the wasabi roots!

First chopping!

Second chopping!

Third chopping!
The roots have to hand-chopped finely to obtain maximum piquancy!
A machine would not do a good job, it is all slow food!

Mixing the chopped stems and roots, adding the salt, mix well and lest rest for 20 minutes!

A well-earned rest!

Pressing out by hand as much of the excess water as possible!

Softened sake kasu/sake white lees!
If you use unprocessed sake kasu, you will have to soften it by kneading it or user a beater!

Adding the sake kasu!

Adding the sugar!

Mixing the whole by hand until you obtain a smooth paste!
Taste and add mirin/sweet sake if necessary!
I didn’t!

Filling small boxes to take back home!
We had 1.2 kg of it each!
Note that is greener than the comparatively cheap variety you will find in shops downtown!
Simply extravagant!
I dare not imagine the price even in Shizuoka!

To be eaten over freshly steamed white rice, with baked poultry, sausages and even hot on toasts!

Marufuku Tea Factory (Owner: Ms. Asami Itoh/伊藤麻実さん)
420-0006 Shizuoka Shi, Aoi Ku, Wakamatsu, Cho, 25
Tel.: 054-271-2011
Fax: 054-271-2010
Mobile: 090-3250-4188

CHA-O (Director, Ms. Asami Itoh/伊藤麻実さん)
420-0006 Shizuoka Shi, Aoi Ku, Wakamatsu Cho, 94
Tel: 054-253-8421
Fax: 054-253-8413
HOMEPAGE

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Japan, Japanese Gastronomy, Stamps

Everyday Japanese Home Gastronomy on Stamps 1st Series!

December 4, 2015 dragonlife 1 Comment

During a recent visit to the Post Office I notice this mini sheet of Commemorative stamps featuring 10 basic letter postage 82 yen stamps!

“Traditional Dietary Culture of Japan Series No 1!
A slightly misleading title, but that is not the first one!
The Japanese staple, steamed rice and miso soup!

The full Japanese dinner!
Mind you people do not eat that much fr dinner every day, but this is a good indication of homey food!

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Izakaya, Japanese Gastronomy, Shizuoka Prefecture, Yaizu City

Izakaya: Minato Machi Okamura Ikichi in Yaizu City!

November 30, 2015 dragonlife Leave a comment

IZAKAYA RANKING: +1~+2
Service: +3 very friendly and smiling. Easy-going but attentive
Equipment & Facilities: +3 Very clean overall. Superb gender separated washrooms
Prices: +2 reasonable
Strong points: Traditional izakaya cuisine including oden. Excellent seafood and drink list including local sake.

Located a few minutes walk from Yaizu JR Station south exit Minato Machi Okamura Ikichi is actually one of the 6 similar establishments owned by Fujieda City-based Okamura Roman Co. with restaurants in Fujieda City (2), Shizuoka City, Yaizu City, Shimada City and a vegetable bar in Fujieda City
They all seem to share two traits:
-Modern design outside (which does not always feature the name of the restaurant) and generally young but knowledgeable and enthusiastic staff!
The food and concept are both traditional and modern for the pleasure of all genders and age groups!

They both have a regular and seasonal menu.
Although they will soon have to think of an English menu the staff will be more than happy to explain it!

I found the range of local sake quite excellent for such an establishment which can seat no less than 134 guests on two different floors!
Of course all kinds of drinks are available!

And the sake comes in generous portions!
Now, as for the food you will to come quite a few times before exhausting the whole menu!
Let me show you what we had for our first visit there!

A Shizuoka delicacy/comfort food: oden/Japanese pot au feu.
The broth not being as dark and strong as in some other izakaya in Shizuoka Prefecture, you certainly drink it up!

A reasonably-priced sashimi plate (for two)!

Featuring mackerel, seabream and local horse mackerel!

And many types of tuna!

There plenty of vegetables available too fresh or cooked, from the traditional fried potato sticks,

to a unique plate of deep fried burdock root shavings!

Well, I suppose other visits are on the cards before I move to their other establishments!

MINATO MACHI OKAMURA IKICHI/岡むらいきち
Yaizu City, Sakae Machi 1-1-34 (on the left of Yaizu JR Station south exit)
Tel.: 054-620-7880
Opening hours: 17:00~24:00
Closed on Sundays
Credit cards OK
Parties welcome!

HOMEPAGE (Japanese)

IZAKAYA RANKING SYSTEM
IZAKAYA RANKING:
+1 ought to be visited at least once
+2 could be become a regular visit
+3 must visit!

Service:
+1 standard
+2 pleasant
+3 very good

Equipment & Facilities:
+1 standard
+2 excellent
+3 Superb

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Bento, Japanese Gastronomy, Shizuoka City

Bento: Autumn Saturday Bento!

November 16, 2015 dragonlife 2 Comments

After a very long laps the Dragon (Missus) seems inclined to prepare traditional Japanese lunch boxes/bento, at least on some days when we both are away at work at lunch time!

She made this comparatively simple one on Saturday, mostly with leftovers!

On a bed of steamed rice she first placed shredded grilled salmon, slightly seasoned topped with black olives.

She spread the middle with boiled egg and tartar sauce salad.

The vegetable part was conceived with stir-fried beansprouts, shredded carrots and green pepper and plenty of black sesame seeds seasoned with spicy sauce!

Very healthy and fulfilling!

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Cuttlefish, Japanese Gastronomy, squid, Surume Ika, sushi

Japanese Cuttlefish/Squid Species 4: Surume Ika/Japanese Common Squid-Pacific Flying Squid

November 12, 2015 dragonlife Leave a comment

Here we continue with this series which still promises a long haul!

Surume Ika/鯣烏賊 or Japanese Common Squid/Pacific Flying Squid is also called by regional names of Ma Ika, Matsu Ika or Kanzegi.

It is caught off the shores of Northern Japan and south of Kyushu Island.
Catches tend to vary widely.
The Japanese squid can live anywhere from 5°C to 27°C, and tends to inhabit the upper layers of the ocean. They are short lived, only surviving about a year.
The fishing season for the Japanese flying squid is all year round, but the largest and most popular seasons are from January to March, and again from June to September. Gear used to catch the Japanese flying squid is mainly line and hook, lift nets, and gill nets, the most popular method being hook and line used in jigging.
Most of it is turned into various pickled or dried cuttle fish/squid products.
It is also much appreciated broiled or simmered.

It is quite popular as a simple sushi nigiri,

or slightly boiled with “tare” sauce.

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Izakaya, Japanese Gastronomy, Shizuoka City

Izakaya: Kasuri in Shizuoka City!

October 28, 2015 dragonlife Leave a comment

Service: attentive and easy-going
Equipment & facilities: old but overall clean. Shared washroom (old-fashioned and basic, but clean)
Prices: reasonable
Strong points: oden, comfort food, great sake list. Great traditional Japanese atmosphere!

Shizuoka City is renowned all over Japan for a typical Japanese comfort food called “oden”, a kind of Japanese pot–au-feu.
Now, if you want to eat such local food in our city, the best place is Aoba Oden Gai/青葉おでん街 located along Aoba Park Street in Aoi Ku.
This izakaya alley of another era hasn’t changed much when it was created in 1950’s when the City asked the open-air food stands in Aoba Park Street to move out!

Everyone in town has its very own favorite odenya/oden izakaya but the busiest area is naturally Aoba Oden Gai where you still have to choose among 18-odd shops!
It took me a long time to choose mine and I have never visited another since then!

It is distinctive for its unusual (in Shizuoka) round-shaped red paper lantern with a small cat daring you to come inside!

Kasuri/かすり!
Its noren/shop entrance curtain is actually larger than in most shops inside this alley offering some welcome privacy to its patrons!

There are many reasons for Kasuri having become my favorite odenya in Shizuoka City.
First of all, the Mama-san, although a very discreet lady who shuns photographs, is a person with whom it is a pleasure to share a talk. She is from Akita Prefecture but has lived long enough in Shizuoka to claim a “double nationality”! Her single presence encourages all the customers to join in quickly in interesting conversations and I suspect some of them patronize Kasuri to catch a few tidbits of information!

Another reason is the best choice in sake both from Shizuoka and elsewhere (including Akita of course!) to be found in that alley. The list is practically changing with every week. Make a point to discuss your choice with the Mama San first!

Don’t worry, all main drinks are available, including beer, wine, shochu, whisky and some unusual discoveries from time to time!

Another reason is the style of oden.
In many places in Shizuoka City the broth can be as dark as the middle of the night, but Kasuri serves a version somewhere between Shizuoka and light broth Kansai style, far healthier and tastier for my own point of view.

The oden themselves are served in many manners, either with Japanese hot mustard, aonori/a mixture based on dry green laver seaweed (only in Shizuoka!) or miso mixture, or with all three if it is your fancy!
Among the oden offered to your choice you will fiund quite a few only encountered in our Prefecture!

But a more important difference with other odenya is that the Mama San also offers all kinds of freshly prepared comfort food varying with the days and seasonal ingredients available on the local (and in her own Akita Prefecture!)!

Accordingly the food comes in all styles from very Japanese hors d’oeuvres to…

hot pasta in small dishes!
Well, it doesn’t matter how many times you come, you can always expect some kind of discovery, especially with many patrons bringing some great morsels from their business trips while having a last drink and morsel before hitting the road back home!

KASURI/かすり

Shizuoka City, Aoi Ku, Tokiwa cho, 2-3-6, Aoba oden Gai
Tel.: 054-255-6758
Opening hours: 16:30~24:30
Closed on Wednesdays
Cash only
If you come as a small group call beforehand as the place does not have many seats!

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Big Fin Reef Squid, Japanese Gastronomy, squid

Japanese Cuttlefish/Squid Species 3: Aori Ika/Bigfin Reef Squid

August 23, 2015 dragonlife Leave a comment

Here we continue with this series which still promises a long haul!

Aori Ika or Bigfin Reef Squid is another extremely popular cuttle fish but in many othere countries.
In French languedoc and Roussillon they call them “piste” and eat them raw marinated in lemon juice, olive oil and spices on top of freshly toasted bread.

American Aori Ika/Caribbean Reef Squid

Of course they come by various regional names in Japan: Mo Ika, Bashoo Ika, Kutsu Ika, Misu Ika, Shiroi Ika.
They are fairly large as they can attain 40~45 cm length for a weight up to 6 kg.

Their season is from Summer to early Autumn (just in time for this article!). They are mainly caught in Central and South Japan along the Southern shores.
The catch has never been big (mainly by trawling nets), making them a choice morsel.

They are considered the best cuttlefish as far as sashimi is concerned.
The Japanese often catch them as a hobby to process and sell at local markets.

As sushi, especially as nigiri, they are simply top-class!

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Buckwheat, Japanese Gastronomy, Shimada City, Soba

Soba (Buckwheat Noodles) Restaurant: Soba Gen in Shimada City!

August 14, 2015 dragonlife 1 Comment

Service: very kind and smiling
Equipment & Facilities: Old but very clean. Washroom equipped for physically-impaired customers
Prices: reasonable
Strong points: Soba/buckwheat noodles, sushi. Pottery on sale

I discovered this very traditional soba/buckwheat noodles restaurant near the Shimada Municipal Meuseum when I visited the old Ooi River Crossing Village/Kawagoshi Kaidou!
It made for the perfect stop for lunch during a very interesting visit of this important historical site!

A very traditional entrance!

It actually doubles up as a pottery atelier and you can find fine artifacts right from the moment you enter the place!

Some of it is for sale inside the restaurant!

And you can have a good view of the kitchen and working chef!

A really peaceful rural atmosphere!

Traditional Shizuoka Soba with grated yam!

The menu is fairly extensive including even sushi!
As for soba, they are very traditional and authentic!

This was my order!

Cold soba with tenpura/Ten Oroshi Soba!

Absolutely succulent!
Definitely looking forward to my next visit as I want to visit the village a bit more thoroughly in more clement weather!

SOBA GEN/そば玄

427-0037 Shimada City, Kawahara, 2-14-5
Tel.: 0547-34-3332
Mobile: 090-5617-7548
Opening hours: 11:00~14:00 (on week ends: 11:00~15:00). From 17:00, on reservation only
Closed on Mondays and 3rd Tuesday of the month. Open on Monday if it is a National Holiday
HOMEPAGE (Japanese)

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Cuttlefish, Japanese Gastronomy, squid

Japanese Cuttlefish/Squids Species 2: Kensaki Ika (Red Squid)

July 30, 2015 dragonlife Leave a comment

“Kensaki Ika/ケンサキ烏賊 goes by the Latin name of Loligo (Photololigo) edulis Hoyle,1885, but that complicated name does not prevent this particular squid to be extremely popular in Japan!

It is of course known under other local names: Aka Ika/Red Squid, especially in Shizuoka, Budo Ika/Grapes Squid, Shiro Ika, Gotou Ika.

They will soon appear in the markets in Summer.
They are mainly caught by line.
They are more and more available live, so great specimens can be easily bought.

Kensaki Ika Sashimi! “Somen style/noodle style!

Another sashimi presentation!

They are a very versatile kind of squid as they can be appreciated as sashimi, sushi, simmered, boiled, broiled, dried, and especially as tempura!

As a cold boiled appetizer!

As tempura!

Sushi as it is!

Sushi, seasoned!

As for me, it is a bit of a dilemna as I like them both as sushi nigiri and sashimi!

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Cuttlefish, Japanese Gastronomy, squid

Japanese Cuttlefish/Squids Species 1: Yari Ika-Spear Squid

July 27, 2015 dragonlife Leave a comment

Cuttlefish or squids are eaten almost all the world as they seem to inhabit the whole planet! They are the favourite food of many big fish such as tuna, whales and birds. Although humans contribute to dwindling stocks, they will never consume the same amount as its natural predators.

The Japanese call them Ika/烏賊, roughly meaning crow shellfish/cephalopods.

This is the start of a long series. I do hope you like them, otherwise you are in for a long haul!LOL

Yari Ika/槍烏賊, or Spear Squid, are also known under the names of sashika, Sayaika, Shyakuhachi, Tsutsuika or Sayanaga.
In Japan they are mainly caught in Winter and Spring off the shores of Aomori, Hokkaido, Ibaragi, Mie, Aichi and Yamaguchi Prefectures.
Females are slightly more rounded thanthe males.
They are either caught with nets or lines.
Their flesh is comparatively thin, but soft and sweet. They are among the most popular in Japan.
The best specimens are the ones caught by line. Buy them live whenever possible.

Still alive spear squid sushi nigiri!

Classical presentation sushi nigiri!

Unusual presentation sushi nigiri!

Classical live spear squid sashimi plate!

Spear Squid Sashimi Donburi!

Broiled spear squid!

Spear Squid Tempura!

Japanese-Style Sauteed Spear squid!

Italian-Style Spear squid in its ink!

They can of course be cooked, or eaten as sashimi, but I reckon sushi nigiri is best.
The best sushi restaurants will serve two of them with two different dip soy sauces.

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Crustaceans, Japanese Gastronomy, Japanese Imperial Prawn

Japanese Crustacean Species 6: Kuruma Ebi/Japanese Imperial Prawn

July 25, 2015 dragonlife 1 Comment

Kuruma Ebi, or Japanese Imperial Prwan, is probably the most popular prawn in Japan!
It has different names depending on its size: Saimaki (up to 5 cm), Maki (up to 10cm)

Its season lasts from late Autumn to the end of Winter.
It is found south of Hokkaido Island down to the Indian Ocean until depths of 50 metres.
It had been successfully artificially grown for some time until diseases put a momentary stop.
The prawn has steadily become a rare morsel. Altogether, natural and human raised specimen, the annual catch amounts only to 2,000 tonnes.

Raw, or

boiled, they make for great decoration on top of suucculent taste!

They are very much appreciated a sashimi, especially after having been made to “dance” in Japanese sake!

Grilled on the stick would tempt many a prawn connoisseur!

They make for extravagant tempura!

As sushi Nigiri, they are equally popular raw, or

boiled!

In winter enjoy in “nabe”/Japanese pot au feu!

If you the chance to buy them alive (In Shizuoka, we do have them kicking), put them in a pan with Japanese sake under a lid. Wait until they have grown “quiet”, and prepare them right away!

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Ise Ebi, Japanese Spiny Lobster

Japanese Crustacean Species 5: Ise Ebi/Japanese Spiny Lobster

July 22, 2015 dragonlife Leave a comment

Ise Ebi, or Japanese Spiny Lobster is one the Spiny lobster varieties so popular all over the World.
The Japanese variety is smaller, or more precisely is more popular under a certain size.

Also called Kamakura Ebi, it is caught off the shores of Chiba, Wakayama, Mie and Shizuoka Prefectures.

The best specimens are aught in Winter, although imported lobsters can be found at other seasons.

The annual catch is fairly stable at 1,000 tonnes a year.
Imprted specimens account for 10,000 tonnes, mainly from Australia, New Zealand and New Caledonia.
In the case they are also called Minami/South Ebi.

The Japanese appreciate their lobsters raw.

As o-tsukuri/sashimi plate they are quite spectacular!

For a closer look!

And of course as sushi nigiri!

Of course it is much appreciated in Western-style gastronomy!

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Japanese Gastronomy, Shimada City, Takoyaki

Osaka-Style Takoyaki: Tonbo in Shimada City!

July 16, 2015 dragonlife Leave a comment

Service: shy but very kind and smiling
Equipment & facilities: Old but very clean. Clean washroom
Prices: reasonable
Strong points: takoyaki and okonomiyaki and other traditional izakaya foods. Local sake

The other day having some time to spare I walked along streets near Shimada Railway Station north exit when I found this little place which seemed very popular with the locals. Luckily enough I came in early enough before the place was packed with revelers!

The atmosphere is reminiscent of the 1960’a and 1970’s and I suspect the whole place dates back to that period with the only concession of a modernized washroom to our present era!

The food is cooked afresh in front of you and it is worth waiting for it!

Even the chef seems straight out of a past age!

No wonder the place is popular with the locals but also with the visiting Chinese and Taiwanese tourists straight out of Shimada Airport!

The drinks menu and the menu cartes are also very traditional including a sake from neighboring Oumuraya Brewery!

My sake!

Also noticed an intriguing wine liquor!

As this first visit was dedicated to Osaka=style takoyaki/octopus dumplings I first ordered a plate of takoyaki with soy sauce, mayonnaise and chopped scallions accompanied with a glass of wine liqueur!

Osaka-style takoyaki are soft and burning hot!

My second order was takoyaki in “Akashi Yaki” style, that is as it is with a hot clear soup to dip them in!

Eat them while they are very hot!

Look forward to the next report which will be about okonomiyaki and other morsels!

TONBO

427-0029 Shimada City, Hinode-Cho, 1-1 ( few minutes’ walk straight from Shimada JR Station North exit)
Tel.: 0547-35-7635
Opening hours: 17:00~22:00
Closed on Sundays and national Holidays.
Orders on the phone and take-out OK!

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Izakaya, Japanese Gastronomy, Shizuoka City

Shizuoka Izakaya: Tanuki no Ana Celebrating Their 35th Anniversary!

July 3, 2015 dragonlife Leave a comment

Service: very kind and attentive
Equipment and facilities: overall a bit old but very clean
Prices: appropriate~a little expensive
Strong points: at least 23 sake from Shizuoka Prefecture!

Makoto and Chieko Naruoka/成川岡真・千恵子さん are celebrating the 35th Anniversary of their izakaya, Tanuki no Hana/狸の穴 (the racoon’s lair!) until July 10th!

The place has little changed over the years!

It is not the oldest izakaya in town but is certainly the oldest izakaya specialized in Shizuoka Prefecture sake!
Have a look at the sake labels on the window and you will discover some breweries that have long ceased to exist!
Makoto san in particular will happy to reminisce!

For their anniversary, Makoto and Chieko offer a special daily selection of five sake for only 500 yen a glass with a complimentary glass of draft beer!
Now, if you give them your name, size, phone number and e-mail address before the 10th you might become the lucky winner of a commemorative T-shirt!

A snack is also offered for 500 yen!

If you are a regular or give them any reason to like you they will probably come up with a complimentary snack!

I had three sake on offer that day:
Kinmei Junmai by Negami Brewery in Gotemba City!

Takasago Junmai Karakuchi (+10) by Fuji Takasago Brewery in Fujinomiya City!

Sayogoromo Junmai Karakuchi by Morimoto Brewery in Kikugawa City!

If you want not only to taste fine Shizuoka Sake but also learn about their history and anecdotes, Tanuki no Ana is the place!

TANUKI NO HANA/狸の穴

Makoto & Chieko Naruoka/成岡誠。千恵子さん
Shizuoka City, Aoi Ku, Ryogae Cho, 2-2-5 (near Aoba Park Street)
Tel.: 054-255-6704
Opening hours: 17:00~23:00
Closed on Sundays & National Holidays
Credit Cards OK

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Ise Ebi, Japanese Gastronomy, Spiny Lobster

Japanese Crustacean Species 4: Ise Ebi/Japanese Spiny Lobster

June 12, 2015 dragonlife Leave a comment

Ise Ebi/伊勢海老, or Japanese Spiny Lobster is one the Spiny lobster varieties so popular all over the World.
The Japanese variety is smaller, or more precisely is more popular under a certain size.

Also called Kamakura Ebi, it is caught off the shores of Chiba, Wakayama, Mie and Shizuoka Prefectures.

The best specimens are aught in Winter, although imported lobsters can be found at other seasons.

The Japanese appreciate their lobsters raw.

As o-tsukuri/sashimi plate they are quite spectacular!

For a closer look!