Tag Archives: Japanese Gastronomy

野菜, 観光, Gastronomy, Italian Cuisine, Italian Restaurants, Japanese Gastronomy, Tourism, vegetables

Italian Cuisine: Horie Farm Amagi Shamo Chicken at Aquavite!

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Masaru Aoki opening the “sample box” sent by Toshiyaki Horie

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

Mr. Toshiyaki Horie had promised me during his interview that he would send me samples of the great chicken, Amagi Shamo/天城軍鶏 he raises in the middle of the Izu Peninsula, and I had promised I would put these to good use!

I finally received the samples by “cool box” delivery on Saturday morning!

Toshiyaki had already undressed the (enormous) chickens (I’m sure there were two of them inside!) and separated the “fleshy” parts from the “bony” ones!

I left complete free reins to Masaru’s imagination and just asked him to prepare some dishes he would prepare for his own clients at Aquavite.
That is what he came up with:
Amagi Shamo Sasami and Tomato Marinade.

The “sasami/breast fillets” were very lightly seared before being tossed/marinated with Little Summer Kiss Tomatoes (organically-grown by Shizen No Chikara Garden) with the minimum of seasoning. The almost raw chicken melted in your mouth.

Amagi Shamo Warm Salad.

The small turnips/Kokabu/小蕪 and wasabina/wasabi flavor lettuce/山葵菜 were also organically grown at Shizen No Chikara Noen.

The chicken having very little fat under its skin, the latter turned quickly a crackling brown when pan-fried, making for a very tender flesh and a crispy skin to be savored together with the vegetables for best effect!

Small flesh and skin pieces of Amagi Shamo sauteed with organic vegetables.

The carrot and very young spinach were grown at Nagomi Organic Farm in Fujinomiya City.
The small pieces were reminiscent of Japanese-style crispy karaage/deep-fried chicken! A great snack for wine (or beer, or sake!)

And finally the pasta dish!

The “chirimen” cabbage and all the other vegetables were from Chizen no Chikara in Shizuoka City!

The pasta are tagliatelle.
No need of any sauce I can assure you. Such a natural dish with the true savors exploding from the pan-fried chicken flesh and crackling skin mixed with the vegetables fried to a minimum to capture their essences and the softness of the tagliatelle. Extravagant and so simple in concept!

Looking forward to the next place serving this Amagi Shamo Chicken!

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

HORIE CHICKEN FARM/堀江養鶏
410-3203, Shizuoka Ken, Izu Shi, Yaguma, 296
Tel.: 0558-87-0644
Mobile: 090-7449-5655
Fax: 0558-87-0763
HOMEPAGE (Japanese)

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Please check the new postings at:
sake, shochu and sushi

Chicken, 観光, French gastronomy, Gastronomy, Pork, Shizuoka, 富士宮市, 居酒屋

French Cuisine: Shizuoka Agricultural Products at Chez Satsukawa!

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Service: Very friendly and easy-going, more professional in the “room”.
Facilities: very clean and beautiful washroom!
Prices: Reasonable
Strong points: French food in Izakaya style. Great sake and wines!

Fujio Satsukawa for all his experience is not afraid of new challenges.
Concocting and serving French food independently (our relation started before that!) since 1989, he is re-inventing himself with third restaurant which he had just opened on the 18th of December last year.

The concept obeys to the trends of the day with a combination of French bistro and Japanese Izakaya with a counter and tables in two different areas.

A collection of great vintage labels that a lot of officionados would like to lay their hands on!
It also means that he can offer both quality wines and top-class Shizuoka Sake with French dishes conceived either separately or as part of a course.

A cozy corner for patrons wishing for more privacy.

French gastronomy in a Japanese atmosphere!

Fujio Satsukawa gives preference to local products whenever possible.

Daikon, orange and pimento marinated in amazu/sweet vinegar.

Open vegetables quiche.

Now meat dishes are truly extravagant (and reasonable priced!): This grilled chicken comes all the way from Mr Aoki’s farm in Fujinomiya City! This chicken variety raised in our Prefecture is called Fuji Tori/富士鶏!

Shizuoka has been developing top-class meat for quit a while and a great part directly goes onto the Tokyo tables.
This pork is called Mangenton/満幻豚 and is raised by only two farmers in the city of Fujinomiya! This particular one was raised by Mr. Kuwahara!

For a closer view. The concept is definitely French although I had Japanese sake with it!

The roasted stuffed eggplant could be served in any restaurant!

Looking forward to start again a long relation!

CHEZ SATSUKAWA
420-0852 Shizuoka City, Aoi Ku, Kooya Machi, 4-9, Matsunaga Kooya Machi Bldg, 2F
Tel.: 054-205-5133
Business hours: 12:00~14:00, 17:00~23:00
Closed on Mondays and Tuesdays
Credit Cards OK

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Please check the new postings at:
sake, shochu and sushi

野菜, French gastronomy, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka Cuisine, Tourism

French Cuisine: Shizuoka Agricultural Products at Bistro Gawa!

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Service: Friendly
Facilities: old but very clean. Very clean washroom!
Prices: very reasonable
Strong points: excellent French cuisine without ostentation. Great local products from the land and the sea
no-smoking-logoentirely non-smoking!

People and restaurants in Mishima City in eastern Shizuoka Prefecture are lucky!
Mishima and the mountains of West Hakone is a paradise for vegetable growers and organic agriculture in general!

Bistro Gawa is located inside an old unpretentious building just near the Mishima Hitokoji Station (Izu Hakone Private Line)

Although it is perched on the second floor you can’t miss it with its very visible menu boards before opening and

and after opening!

Make a point to look at the specialties of the day!
Not that they do not use any artificial taste additive!

Once inside you know what kind of cuisine to expect!
It is a small place with only 12 seats at tables and 6 more at the counter. It is a good idea to call and reserve beforehand.

This was my first visit and as I was due to hold an interview in Shuzenji in the afternoon, I took the opportunity to take my lunch there. Lunch is always a good sign of what level to expect.
Although they accept any order from any menu they propose three different sets for lunch: Petite Palette (650 yen), normal lunch (1580 yen) and La Palette (1880 yen).
I chose the latter with a glass of wine I could choose from 4 different bottles.

It consisted of Jamon Serrano (Spain) atop a salad of organic greens from Hirokawa Garden and black and white rice in butter with sauteed wabuta (Japanese pork).

Cheese creme Brulee, Medai brandade (a brandade made with a local grouper), marinated mackerel and pan-fried black bass from Suruga Bay.

Non-mayonnaise potato salad and vegetables sticks, all organic from Hirokawa Garden.

Home-baked bread.

Organic Spring cabbage potage.

And the coffee was served with real milk and sugar, a clear indication of better attention in Japan!

This is only a start as there is a good menu to go through and also as I will have to visit Mishima City very regularly in the coming weeks.
See you at dinner next, then!

Bistro Gawa
411-0856, Shizuoka ken, Mishima Shi, Hirokoji Machi, 1-37, 2F
Business hours: 11:30~14:00, 18:00~
Closed on Sunday, Thursday lunch and Saturday dinner
Tel.: 055-972-5040
Cards OK (+5% handling fees)

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Please check the new postings at:
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Uncategorized

Food & Drinks Bloggers in Japan (expanded on 2011/04/12)

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The number of foreigners and Japanese nationals who write about the food and drinks in Japan in English (or at least answer comments in English) has remarkably increased lately.
I thought it was about time to start some kind of round-up to help people discover these deserving foodies and their blogs!The list below is far from exhaustive, but I’m planning to update and announce it regularly!
Of course if you know more foodies residing in Japan, do please direct them to me and I will introduce them gladly!

HOKKAIDO TRIBE
(Hokkaido Island)
Meishu no Yutaka by Carlin

TOHOKU TRIBE
(Norteastern Japan: Aomori, Iwate, Miyagi, Akita, Yamagata, Fukushima)
Slow Food From Japan by Nigel Fodgen in Miyagi Prefecture.

KANTO TRIBE
(Eastern Japan: Ibaraki, Tochigi, Gunma, Saitama, Chiba, Tokyo, Kanagawa)
Tokyo Through The Drinking Glass by Melinda Joe in Tokyo
Tokyo Foodcast by Etsuko Nakamura in Tokyo
Sake World by John Gauntner in Tokyo: The inernational Reference for Japanese Sake!
Tokyo Terrace by Rachael in Tokyo
Gaijin Tonic in Tokyo and Kanagawa Prefecture
Nonjatta by Chris Bunting in Tokyo
The Soul Of Japan in Kanagawa Prefecture
Sake, kimono and Tabi In Tokyo
Tokyo Kawai, Etc… in Tokyo
Blue Lotus in Tokyo
The Japanese Food Report by Harris Salat in Tokyo
The Sake Chronicles in Tokyo
Watashi to Tokyo by Mari kanazawa in Tokyo
Japanese Food-Food Lover’s Guide by Yukari Yamamoto in Tokyo
Gaijin Life by a Canadian gentleman in Tokyo
Leo’s Japan Food Blog in Tokyo
Eating Out In Tokyo With Jon

CHUBU TRIBE
(Central Japan: Niigata, Toyama, Ishikawa, Fukui, Yamanashi, Nagano, Gifu, Shizuoka, Aichi)
Good Beer & Country Boys in Aichi Prefecture
Yellin Yakimono Gallery by Robert Yellin in Shizuoka Prefecture
Mangantayon in Shizuoka Prefecture
Shizuoka Gourmet, Shizuoka Sake, Shizuoka Sushi, Shizuoka Shochu in Shizuoka Prefecture
Bryan Baird’s Beer & Brewery in Numazu in Shizuoka Prefecture

KANSAI TRIBE
(Western Japan: Mie, Shiga, Kyoto, Osaka, Hyogo, Nara, Kyoto, Wakayama)
Colorfood Daidokoro in Osaka (Englis & French)
Dominique Corby In Osaka (in French, but can answer and read in English)
Nagaijin in Osaka
Kyoto Foodie in Kyoto
Our Adventures in Japan by K and S Minoo in Osaka
Japan Food Addict by Mai in Kyoto
Kurashi-News from Japan by Mrtin J. Frid in Kyoto
Sake & Japanese Navigator by Ad Blankestjin in Kobe

CHUGOKU
(“Central Country”: Tottori, Shimane, Okayama, Hiroshima, Yamaguchi)
Get Hiroshima Blog in Hiroshima

SHIKOKU
(Shikoku Island: Kagawa, Kochi, Ehime, Tokushima)
Obachan’s Kitchen & Garden Balcony in Kochi Prefecture
Still Clumsy With Chopsticks in Kochi Prfecture (Continuation of Obachan’s Kitchen & Garden Balcony)

KYUSHU
(Kyushu Island: Fukuoka, Nagasaki, Saga, Kumamoto, Miyazaki, Kagoshima)
Not yet!

OKINAWA
(Okinawa Archipelago)
HWN Pake in Okinawa in Chatan, Okinawa

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Please check the new postings at:
sake, shochu and sushi

Dessert, 野菜, 観光, 農業, Gastronomy, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Tourism, Travel, vegetables, Vietnam Cuisine, Vietnamese Restaurants

Vietnamese Cuisine: Shizuoka Agricultural Products at Annam

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Service: Very friendly and attentive
Equipment: Very clean and beautiful washroom.
Prices: reasonable
Strong points: Authentic Vietnamese cuisine prepared by all-vietnamese staff!
Great use of local products.
Entirely non-smoking!

Owner: Ms. Le Thi Hong Vinh
Chef: Ms. Nguyen Thi Hong Mai

Good authentic Vietnamese Restaurants are only found far and between in Shizuoka Prefecture, but here in Shizuoka City we are lucky enough to have the real (and probably the only one!) article: Annam!

It has become such a reference that they will have to move next June to a better suited location right in the middle of downtown Shizuoka in front of Nakajimaya Grand Hotel where they will find like-minded company.

Their menus offer a great variety and they do make a true effort to use local ingredients, especially vegetables. Shizuoka Prefecture being an agricultural treasure trove, it explains why we are blessed with so many top quality establishments!

Actually, they can devise you an entirely vegetarian (or anything else) repast given enough time in advance. By definition, Vietnamese food is healthy and one ought to sample its authentic form (as opposed to fast food oriented diners) regularly.

Since my work is to make discover restaurants that serve high quality, healthy and local food, it was only a pleasure to visit Annam once again, the more for it that their menus keep pace with the seasons!

As I was having lunch by myself I decided to sample at least three dishes and stay away from the carbohydrates!
My first dish ( a pretty long name in Vietnamese) was Sauteed Seasonal Vegetables.

Pan-fried with just the right amount of seasoning, the local vegetables including delicious Jew’s Ear mushrooms were scrumptious, cooked to perfection to allow you to enjoy their true taste and savors.
They also certainly made for great appetizing colors!

The second dish could have been called a “meat” dish, although the latter has nothing to do those big lumps of greasy meat served elsewhere: Sauteed Herb Beef!

The beef is cut into small enough pieces and wrapped in herbs before being fried.

The herbs will trap the beef juices and make for a really tender and delicious morsel.
It is such pleasure to pick the wrapped pieces one at a time with your chopsticks and have all the savors spread through your palate as you bite into them.

My last dish was Chicken sauteed in Lemon Grass.
A curry note was also added to them for the perfect spicy balance.

Everything was cut into the proper dainty size for maximum enjoyment.
I do agree some rice would have been welcome to top it with, but I said I was here to taste!

But I couldn’t escape a dessert: Violet Sweet Potato “Cie”!
A typical Vietnamese dessert, it is concocted with violet Sweet Potato, coconuts milk and tapioca. Just the right sweetness, and plenty of satisfaction without being overwhelmed.
Make sure you keep some space for one of these desserts!

Looking forward to report again in June!

ANNAM
420-0858 Shizuoka City, Aoi Ku, Tenmacho, 17-9
Tel.: 054-250-2266
Fax: 054-250-2323
Business hours: 11:30~14:00, 17:30~22:00
Closed on Monday (or next day if National Holiday)
HOMEPAGE
Credit Cards OK

NEW ADDRESS FROM JUNE
Shizuoka City, Aoi Ku, Koya machi, 6-6, Mitsuhisa Blg, 2F

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Please check the new postings at:
sake, shochu and sushi

Gastronomy, Japanese Gastronomy, sake, Sake Brewery, Shizuoka agricultural products

Shizuoka Sake Tasting: Takashima Brewery-Hakuin Masamune, Fujisan No Hi

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The actual and very long name for their sake is:
Takashima Brewery, Hakuin Masamune, Heisei Nijusannen (2011), Fujisan No Hi (Mount Fuji Day), Asashibori (pressed in the morning), Homare Fuji (rice variety), Junmai (no alcohol added), Genshu (no water added), Origarami (natural pressing)!

Takashima Brewery has always been keen to create limited brews for local events and this particular one was not only made with Shizuoka-grown sake rice but also for Mount Fuji Day!

Rice: Homare Fuji 100%
Rice milled down to 60%
Alcohol: 17~18 degrees
Pressed on February 23rd, 2011

Clarity: very clear
Color: Transparent if not stirred as it contains white lees
Aroma: Sweetish, custard, banana. Very pleasant
Body: fluid, light
Taste: Sweetish attack. Complex. Welcome alcohol. Turns dry later.
Lighter but deeper than expected.
Pineapple, macadamia nuts, custard, dry almonds.
Lingers only a little with a very dry note.
Changes little with food. Especially great with fresh vegetables.
Junmai and white lees (sake kasu) very present for some extra impressions.

Overall: A very interesting sake with a more complex taste than expected.
Light enough in spite of its high alcohol content.
A sake that should please true sake lovers in search of unusual brews!

Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
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Please check the new postings at:
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日本語のブログ
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野菜, 観光, French gastronomy, Gastronomy, Japanese Gastronomy, Recipes, Shizuoka, Tourism, vegetables

French Cuisine: Local Shizuoka Land & Sea Products at Pissenlit

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Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable, good value.
Strong points: Interesting wine list. Great use of local products.
no-smoking-logoentirely non-smoking!

When one wishes to sample products both from the land and sea of Shizuoka Prefectures, there are many establishments worthwhile to visit, but Pissenlit and Chef Tooru Arima are certainly a top reference among them.

I recently had the opportunity to share lunch there with some friends, so let me describe what we sampled:

Organic carrot (Hirokawa Farm) soup for starter.

Organic spinach quiche and its organic vegetable salad. All organic vegetables used at Pissenlit come from Mr. Hirokawa’s Garden in Mishima (I will soon pay him a visit!)!

Some of my friends opted for the pan-fried suzuki/鱸/black bass caught in Sagara/相良 with its organic vegetables.

For a different view of the vegetables especially!

I personally opted for the fried/baked wild boar (hunted in Shimada City) in wine sauce with its garnish of organic vegetables.

A single will not give you a complete idea of the full dish, so here is one more!

And another one!

No so many explanations this time as I was busy socializing to note down everything, but I will make an extra effort next time!

No dessert?
Yes, but it was the same as in my last report! LOL

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

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Please check the new postings at:
sake, shochu and sushi

Cherry Shrimps, 由比, Yui, 桜海老

Sakura Ebi/Cherry Shrimps: Catching Season Opened in Yui!

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The Sakura Ebi Gate just outside Yui JR Station!

The sakura ebi/cherry shrimps catching season was finally opened on April 6th with some delay!

Sakura ebi and Shirasu Shop

Son Thursday April 7th I went to Yui to see the fishermen leave on their second day of fishing.
I came a bit too early (14:00) but nonetheless took my time and observe things at ease.
Once you get off at Yui JR Station, get out and turn left. You will see the Sakura Ebi Gate opening the way to the harbor and the Eastern part of the Village.

The street is actually called Yui Sakura Ebi Street/由比桜えび通り!

The entrance to the harbor is almost concealed. Make sure you don’t miss it!

Not easy to notice as the entrance is under the railway track!

Mind you head!

What’s that map under the sign saying to look out for earthquakes and tsunamis?

Four destinations. The ships will run there in shifts and teams. Each group is assigned 8 bags of ice.

All ships leaving port at 5:30 p.m. sharp.
They will be catching sakura ebi between 10:00 p.m. and 5:00 p.m. before being back at around 10:00 a.m.

Ships still at anchor and nobody to be seen around…

This gave me chance to have a closer look!

The ship’s name means “Great Luck”!

Yui is not all about sakura ebi.
Having plenty of time on hand I took a stroll through the Village.
A beautiful little Japanese cake shop!

But we know what that shop sells!

They also catch all kinds of fish in the Suruga Bay. A lot are dried to become succulent himono/干物!

Yui is also famous for its citruses.
Organic oranges!

Most of those vegetables are locally grown!

When I came back around 4:00 p.m. the fishermen started arriving.

Boarding the ships.

One shipman on each boat will sprinkle different part with salt and Japanese sake every day for good luck!

This is all team work and the fishermen enjoy sharing a word before leaving. The only time of the day they can really socialize!

Official visit from the city hall. The fishermen are not really bothered…

I knew you were going to ask: these are the toilets!

All ships are powered by Yanmar Diesel engines.

This is night only fishing when the sakura ebi come up from the deep. Plenty of lights needed!

Antennae and flashing lights for mutual recognition.

Very powerful lights!

The next morning each catch will be weighed on named scales.

The actual sales will take place there.
I’m planning to witness those soon!

The crews (6 to each ship) are slowly getting ready.

The grilles protecting the propellers are hoisted up.

Each ship is equipped with a stove and chimney to heat water for hot drinks on cold and long nights!

Starting putting on protective gear.

The pilots are all the veterans of each team. These two are 75 years old!

Big wheels for such fine nets!

Not all ships are equipped with nets. Instead they have syphons for an easy and careful haul of the shrimps. Don’t forget all is done in teams!

Almost 5:30 p.m.!

Here they go!

Good luck guys, and great catch to you all!

Next, I will pay them a visit in the morning!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Please check the new postings at:
sake, shochu and sushi

野菜, 観光, 農業, Italian Cuisine, Italian Restaurants, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Tourism, vegetables

Shizuoka Agricultural products: Italian Cuisine at Via Del Borgo!

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Service: professional and friendly
Facilities: Extremely clean overall and beautiful washroom
Prices: reasonable
Strong points: Local products extensively used. Good Italian wine list. Private rooms available.
Private rooms can be made non-smoking with full isolation!

During the past 3 years, Via del Borgo and its Chef, Takahiko Katoh have established a solid reputation as one of the best Italian restaurants in a City and Prefecture replete with them. His secret is simple enough: top-class local products whenever possible complemented with top-class foreign ingredients and a will to experiment!

Chef Takahiko Katoh/加藤隆彦 and Manager Mieko Kozawa/小澤美江子

The service is all done with a smile great attention.
Do not hesitate to ask if something not available on the menu can be prepared for you!

The restaurant stands in a quiet district of Shizuoka City by a small park.
The place certainly looks more Italian than many!
So do come in and relax!

But before entering, do not forget to read the “Specialties of The Day” board!

On that day they had a favorite Italian wine of mine!: Mastremilio 2004 Villa Caprareccia in Toscana. Cabernet Sauvignon and Merlot grapes.

Broad beans and Mozzarella Crostini for the appetizer.

The fish carpaccio was madai/真鯛/Red Seabream from the Suruga Bay with tomatoes pieces, pomegranate and violet daikon sprouts!
The whole seasoned with top-class olive oil!

The bread and others are naturally all baked in situ!

The vegetable dish was Organic vegetables from Matsuki Bio Farm in Fujinomiya City. Cooked/steamed in “cocotta/heavy wrought iron pot”, they were served with a Baniacanda sauce made of anchovy, crushed garlic and olive oil!

Beautiful, aren’t they?

Chef Katoh is famous all over the city for its risotto!
There are always at 5 to choose from on his menus!
This superlative dish was made with broad beans and mozzarella!

Shizuoka Prefecture is steadily and surely establishing itself as a producer of top-class meat in Japan.
This pork comes from the west of Shizuoka Prefecture and fed with cereals: Enshyuu Mugi Ton/遠州麦豚 (“ton” for pork, “mugi” for barley or cereals, Enshyuu for the West of Shizuoka Prefecture!). A pork that many Italians would cross the seas for!

The pork and the organic vegetables from Matsuki Bio Farm were simply grilled with the minimum of salt, pepper and herbs for the best flavors!
The orange “potato” is an Anno sweet potato!

We had enough for the day. The desserts will have to wait for our next visit!

VIA DEL BORGO
420-0034, Shizuoka Shi, Aoi Ku, Tokiwa Cho, 3-2-7
Tel.: 054-221-7666
Business hours: 11:30~13:30, 18:00~21:00 (last orders)
Private rooms available.
HOMEPAGE (Japanese)
Credit Cards OK

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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野菜, Italian Cuisine, Italian Restaurants, Japanese Gastronomy, Shizuoka, vegetables

Shizuoka Agricultural Products: Italian-style Vegetables at Aquavite!

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

Since Chef Masaru Aoki/青木優 took over the Kitchen at Aquavite last year, the trend has focused on healthy and local products for the renewed pleasure of their customers!

You do have to keep your eyes (and ears) open as the ingredients turnover is sometimes overwhelming because Chef Aoki uses only seasonal ingredients with a great care from all the Prefecture.
So last night I paid them a visit after my short stop at Tomii!

Chef Aoki knows that I rarely bother with menu. I just told him to serve me the vegetables of the day, and he immediately complied without fuss but with great enthusiasm.
The first dish (above picture) was Hakusai Na No Hana/白菜菜の花, something between a Chinese cabbage and a rape plant. That particular vegetable I had no idea about was organically grown at Shizen No Chikara Nouen/自然の力農園/Nature’s Power Garden.

The vegetable was fried with only olive oil and a very little amount of butter and a minimum of salt and pepper to not interfere with the true taste of the vegetables. Actually the same method was adopted for the whole with some harder vegetables being lightly boiled first. This vegetable was served with very fine cuts of lard!

Chef Aoki showing a Daikon No Nabana/大根の菜花
I forgot to mention I always eat at the counter where I can keep talking to the chefs while admiring their work!

The main vegetable dish of the day!

Now that main dish was a beauty and coming from all corners of Shizuoka:
From left to right, Broccoli from Hokubu Jiman Ichi Market, Komatsuna and pearl tomatoes (organic from Shizen no Chikara Nouen), small turnip/kokabu and red-heart daikon/koushin daikon (organic by Nagomi in Fujinomiya City) and small lotus roots/renkon (Asabata, Shizuoka City)!

For a closer view!

And another one!

And an extra tidbit: carrot and Kale cabbage from Hokubu Jinan Ichi Market in Shizuoka City!

Looking forward to my next visit!

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

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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野菜, 農業, Japanese Gastronomy, Leaf Ginger, Shizuoka, Shizuoka Cuisine, Tempura, Tourism, vegetables

Shizuoka Agricultural Products: Kunou Leaf Ginger at Tomii!

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Service: Professional & Friendly
Facilities: Very clean overall, beautiful toilets
Prices: reasonable to expensive
Strong points: great choice of Shizuoka sake. Seasonal cuisine only. Shizuoka oden. Top-class Japanese food at reasonable prices
Non-smoking at counter

You will never be disappointed at Tomii as they work only with seasonal ingredients.
Going there just for a quick snack is something of an adventure!

When I visited the place last night at around 6:30, they were in a bit of roar busy as they were with large reservations.
They still found the time to prepare a delicacy before I moved upstairs to Aquavite!

As I said in other articles, Kunou District in Suruga Ward in Southern Shizuoka City is famous for its leaf ginger (also called stick ginger, or hashoga/葉生姜 in Japanese).
Tomii had some fresh ones on hand and prepared them rolled in fine pork slices and dipped into batter before being deep-fried.

This is a very popular delicacy in Shizuoka City restaurants and I never tire of it, what with the slightly different recipes found in various establishments.
The deep-fried leaf ginger prepared at Tomii was a great and delicate marriage of flavors between the ginger which had become almost sweet thanks to the cooking and the succulent pork dipped in fine and light batter!

Do try it!

TOMII
Shizuoka City, Aoi Ku, Tokiwa-cho, 1-2-7, Tomii Bldg, 1F
Tel.: 054-274-0666
Business hours: 17:00~22:00
Closed on Sundays
HOMEPAGE (Japanese)

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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Bento, Ekiben, Japanese Gastronomy, Recipes, Shizuoka, 弁当

Shizuoka Ekiben/Railway Station Bento: Cha Meshi

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This time I was waiting for my train bound to Kikugawa City where I had a meeting at Agrigraph.
I had enough time left before boarding so I checked the ekiben on sale at the Tokaiten Booth.

Shizuoka Prefecture is “Green Tea Country” in Japan, and they have this regular all-year “Cha Meshi/Green Tea Rice Meal” ekiben at Shizuoka Station. Limited ekiben are great but the “regulars” are also a good indication of the local products available!

We shall see these ladies in the tea fields plucking the first leaves of the year very very soon!

Shizuoka Prefecture (with Yamanashi Prefecture) is also Mount Fuji Land (it is actually nicknamed such “Fuji no Kuni”). Can you see the symbol on the chopsticks wrapper?

A very detailed label as usual!

Now, what do we have in there?

Cha meshi/rice steamed in Shizuoka Green Tea!
And a small umeboshi/pickled Japanese plum to help with digestion!

From bottom up left to right:
Mini tomato, deep-fried prawn, Maguro kakuni/simmered tuna ( a Shizuoka specialty).
Tamagoyak/Japanese omelette, teriyaki chicken.
Kamaboko (steamed Japanese fish paste).

From bottom up, left to right:
Grilled mackerel, a small pot of wasabizuke/wasabi pickles, a small soy sauce bottle, boiled vegetables and others: carrot, lotus root, burdock root, chikuwa (fish paste tube) and green stringbeans.
Takuan/pickled daikon

The contents of the little pot is wasabizuke/wasabi leaves and stems pickled in Japanese sake white lees. Great seasoning for the rice. The soy sauce completes the whole!

See you next time!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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Earthquake, 野菜, 観光, 農業, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Tsunami, vegetables

April 4th: No radioactive emissions found in Shizuoka Prefecture

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No radioactive emissions today!　All agricultural products in Shizuoka Prefecture are safe.


（Original Report）

【 Environmental Radioactivity Measurements Results inside Shizuoka Prefecture】
□Tap water radioactivity determination (nuclide analysis) results
【Sampling collection locality: Shizuoka City, Aoi Ku, Kita Ando】
Iodine 131: none
Cesium 137: none

□Radioactive fallout determination (nuclide analysis) results
【Sampling collection locality: Omaezaki City, Ikeshinden】
Sampling duration: April 3rd , 09:00~ April 4th, 09:00
【Observed radiation levels】
Iodine 131: none
Cesium 134: none
Cesium 137: none

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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野菜, 農業, Japanese Gastronomy, Shizuoka, vegetables

Shizuoka & Ehime Prefectures’ Vegetables banned in Singapore: A Scam!

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There are unscrupulous criminals even in Japan…

Singapore has recently slapped a ban on vegetables (and probably on any food) from Shizuoka and Ehime Prefectures when they found radiactive levels over the limit in komatsuna (a leaf vegetable) imported from Shizuoka and Ehime Prefectures.

Agrigraph, the Shizuoka Prefecture Government and other agencies have initiated investigations as the geographical of Shizuoka (450 km from Fukushima) and Ehime (in Shikoku Island and almost 1,000 km from Fukushima) just did not make any sense with having products tainted with radioactivity when other products from Kanagawa (Yokohama), Tokyo, Nagano and Yamanashi Prefectures, a lot closer to Fukushima, were not affected.

It was discovered that a large company exporting vegetables from the North East of Japan had used its network in Shizuoka and Ehime to have their products sent there first to be fraudulously registered as local products before exporting them to Singapore!

A single company has thus inflicted untold damage on Shizuoka and Ehime Prefectures, its farmers, producers, consumers, products and businessmen and their reputation which will take a long time to bring back to normal in these times of general/global panic!

The name of the company and of its owners has not been made public yet, but you can be assured that I will the first to announce them when I get my hands on them!

To be continued…

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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Shizuoka Sake Tasting: Fujinishiki Brewery-Fujinishiki Junmai Homarefuji Rice

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There are presently 19 out of a total of 28 (active) Shizuoka prefecture breweries producing some of their sake made with Shizuoka-grown Homarefuji sake rice.
This rice is a hybrid developed from Yamada Nishiki sake rice.
We are certainly bound to see more of it with other Shizuoka-grown rice, not only from the taste and the economical point of views, but also because sake rice “imported” from the north of Japan might become scarce!

Rice: Homarefuji
Rice milled down to 60%
Dryness: +3
Acidity: 1.6
Alcohol: 16.5 degrees (genshu)
Bottled in March 2011

Clarity: very clear
Color: transparent
Aroma: fleeting, greens
Body: fluid
Taste: sweetish attack, turns quickly dry with almonds.
Junmai petillant.
Welcome alcohol.
Almonds combined with macadamia nuts and dry walnuts. persimmon.
Lingers on with a very dry note.
Changes little with food, but combines very well with any kind.

Overall: A straightforward sake with a “macho” character.
Strong, solid, but not overwhelming.
Probably best appreciated with food because of its high alcohol content.

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