Tag Archives: Japanese Gastronomy

Japanese Gastronomy, Shizuoka City, sushi

Sushi: Dinner at Sushi Ko in Shizuoka City (May 8th 2014)!

May 11, 2014 dragonlife 11 Comments

Service: Pro and very friendly
Facilities: Very clean. Excellent toilets
Prices: Reasonable to slightly expensive
Strong points: Great variety of seafood from Shizuoka Prefecture and the rest of Japan. Great list of sake and shochu

Last Thursday it had been almost 3 moths day for day that we hadn’t visited our favorite sushi restaurant in Shizuoka City, Aoi Ku, Aoba Park Street, namely sushi Ko/すし幸!

Thursday is a good day (early if you want a good seat at the counter!) because it is a day when newly arrived fish is on the menu!

A very typical Shizuoka o-toushi (first snack): sliced turbo shellfish/sazae/サザエ in wasabi!

Katsuo/鰹/Bonito is in season!
We usually ask it without its skin!

As we had come early, we had all our time, exspecially in the light that Chef Birukwa hadn’t come back from his break yet!
I took the opportunity to have a good look at another chef preparing an order for a group sitting on the tatami!

It is always great fun to observe the progress and the technique!

Raw shirasu/sardine whiting/生しらす, gaper clam/mirugai/ミル貝, seared spledid alfonsino/kinmedai aburi/金眼鯛炙り, mackerel/saba/鯖, horse mackerel/aji/鯵, tuna lean part/maguro akami/マグロ赤身, yellowtail/kanpachi/カンパ, salad gunkan/サラダ軍艦！

Dragon always asks for “pon kara maguro”/deep-fried tuna with onion slices and grated daikon seasoned with chilies!

squid/ika/烏賊 is also a great seafood found in the Suruga Bay!

It’s best savored in “somen style”/thin noodles style!

It is usually seasoned with grate fresh ginger and finely chopped scallions!

You dip them into “mentsuyu”/cold noodles stock soup!

Sole/Hirame/平目 nigiri!

Sweet shrimps/amaebi/甘エビ nigiri!

Chef Birukawa had finally come back and we could order a favorite not listed on the menu!

Sushi Millefeuille, Japanese style!

This time, as we asked for Japanese style”, it contained cucumber/kyuuri/胡瓜, yellowtail/kanpachi/環八, herring roe/kazunoko/数の子, and topped with finely chopped scallions and katsubushi/dried bomito shavings.
The mayonnaise around it also included ikura/イクラ/slmon roeO!

Another must fro Dragon: scallops gratin!

A sushi classic: negitoromaki/ネギトロ巻! roll containing grated tuna belly fish and finely chopped scallions!

Nigiri for vegans! Menegi/芽ネギ/scallion sprouts!

To finish another specialty of Chef Birukawa not listed on the menu!
Spicy scallops roll/pirikara hotate maki/ピリ辛帆立巻!

Inverted roll containing dry seaweed, scallops, flying fish roe, agekasu/cold deep-fried batter, wasabi and mayonnaise. The rolls are sprinkled with golden sesame seeds for the finishing touch!

With summer around the corner we will be looking forward to a different kind of seafood next time!

SUSHI KO
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 2-3-1 (Aoba Park Street)
Tel.: 054-251-9701
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE</strong> (in Japanese)
Smoking allowed. Private room can be arranged for non-smoking (4 people)

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rre.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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-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
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Japanese Gastronomy, Potatao, Snack

Japanese Appetizer (O-toushi/お通し): Slow-fried New Potatoes

May 5, 2014 dragonlife Leave a comment

O-toushi/お通しis actually a bit difficult to translate.
In a Japanese (in Japan) izakaya it is an appetizer that is served with the first drink and that you pay for in general in lieu of a cover charge.
I have nothing against such a notion as it gives you a good idea of the chef’s skills!

We are in season for new potatoes which are available everywhere these days!
The beauty about new potatoes as there is no need to peel them off as their skin is an added taste and texture!

As dragon was working late on that day I for once prepared the day’s o-toushi!
Using a Staub (similar to Le Creset) wrought iron pot, I slowly fried new poatatoes with the skin in olive oil, butter, a little bacon, salt and pepper.
I took the them out once their skin had reached a nice “burnt” appearance and placed them in a small pot (discard the bacon as it will be burnt out), sprinkled them with a little black pepper and hand-shredded parsley!

Perfect with the first glass!

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Dye works, Japanese Gastronomy, Noren

Japanese Gastronomy on Noren/暖簾/Entrance Curtains by Koutarou Mizuno/水野光太郎光太郎!

April 29, 2014 dragonlife Leave a comment

the other as I was reporting on the Tea Festival in kanaya, Shimada City, I was invited by a local to visit a special art exhibition privately held by a local citizen!

I understood at once it was about dye works when I found the noren/のれん/entrance curtain!
Shizuoka Prefecture is famous for many dye works artists including Keisuke Serizawa and his disciples!

The artist name was Koutarou Mizuno/水野光太郎!

Koutarou Mizuno was actually born in kanaya in 1911!
he graduated from the Japan university industrial studies Faculty in Architecture in 1932.
He was very active in teaching in many national schools until 1977 and departed from this world in 1992 aat the age of 81
After a fateful meeting with wood block print artist shigeru kuriyama/栗山茂 in 1950 he became an active dye-work artist from 1951 until his last days!

The artist’s sketchbook!

The initial dye works!

The artist kept his passion alive till his last days!

Vegetable Noren!

fruit noren!

Eggplant noren!

Daikon noren!

The exhibition included other dye works such as these fruit!

Vase noren!

Flower kimono!

Flowers and plants partition!

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Himono, Japanese Gastronomy, Shizuoka

Sun-dried Fish/Himono/干物: Extravagant Artisanal Himono at Kaneichi Shop in Mochimune, Shizuoka City!

April 27, 2014 dragonlife Leave a comment

Shizuoka prefecture produces no less than 50% of all sun-dried Fish or himono/干物 in Japanese and some of them are simply extravagant!
It was an essential way to preserve fish in Japan and still us. The difference is that presently it is becoming more and more a delicacy!

If you get Mochimune JR Station, walk straight to the sea side and proceed on the right along the street bordering the beach you will eventually find this man-sized billboard!

The writing of the wall under the roof is not much of an indication but all that netting is there to fend off birds from a real gastronomic treasure trove!

Now, I have been in Japan for more than half of the years I have lived in this world and this is the first time I found the sight of a whole monkfish/goosefish being hung for sun-drying!

I wonder how long it takes to dry completely in this natural way!
And how much would it cost? LOL

A true artist!
Such a praise might surprise some but Mr. Yoshikata Nishina/仁科好方さん has many a talent as I will have the pleasure to explain right away!

For all his diminutive size, mr. Nishina ha enough energy for two!
When he noticed me hovering the fish being dried in the sun he welcomed me with an enormous smile and invited me right inside, repeating “Don’t worry abut buying, but please do visit my shop at ease!”
Which of course I did, only to find myself admiring at more than the succulent-looking dried fish on display!

when I saw that ink paiting on the wall I remarked that it reminded of exactly the same artist’s work hung on the wall of my dermatologist back in Shizuoka City!
The answer came up immediately with a grin: “Well this dermatologist actually lives in the neighborhood and it is I who painted it!”

he went to explain that since he decided to leave his company work quite a few years ago to embark into this venture close to the sea and nature he found himself with plenty of time to indulge into painting and all kinds of activities!

His talents certainly account for no bounds!

Even wood sculpture!

Madai/Japanese red snapper!

But his art is also emphasized by attention to details and health!
he does not use any coloring agents, drying agents or any artificial means!
All the fish is exclusively dried in the sun and wind outside and nothing else, with the addition of some salt and soy sauce!

Another type of local seabream!

Salmon. Not local but carefully chosen from Chile!

A rare deep-sea fish from Numazu!

Large squids!

Extravagant Japanese red seabreams and squids!

Most of these will be sold in Matsuzakaya Department Store in Nagoya City!

No wonder you have to keep the birds from such delicious morsels!

these are more usual mackerels seasoned with sesame seeds!

You don’t have to go all the way, but can order everything n the Internet!

KANEICHI/かねいち干物店

421-0123 Shizuoka City, Aoi Ku, Ishibe, 5-10
Tel.: 054-259-5647
Fax: 054259-5478
E-mail: shop@himonoyasan.jp
HOMEPAGE

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Izakaya, Japanese Gastronomy, Shizuoka

Izakaya: Dinner at Oddakui in Shizuoka City (Spring 2014)!

April 26, 2014 dragonlife Leave a comment

Service: Very friendly
Facilities: Overall, very clean. Superb washroom! One main room, one bar and private rooms
Prices: Appropriate to a little expensive
Strong points: Local traditional cuisine. Great sake and shochu!

The last time I had the occasion to visit Oddakui in oi Ku, Shizuoka City was with two Singaporean gusts last fall!
Last night was a much needed opportunity not to miss!

Oddakui since its last transformation last year has become a very busy place and it is always a good idea to reserve!

This time we decided to sit at the counter of the main room facing the street which includes a big horikotatsu room which can be divided according to the parties!

We did drink quite a few sake that night but the first drink was an ice cold beer typical of Shizuoka!

Aright, what did we have?

Whelk shellfish that came as the appetizer with the first drink!

An enormous fresh salad!
Always a good idea at the beginning of a well-watered dinner!

A Shizuoka specialty:
Deep-fried kuro hanpen/dark sardine past cakes!

Deep-fried satoimo/taro roots!

And naturally a great dish of sashimi of local fish prepared in the other room housing the bar!

Difficult to find such a combination of raw food aoutside our prefecture: sakuraebi/cherry shrimps and shirasu/sardine whiting!

Iidago octopus, marinated kodai seabream and katsuo/bonito!

Hirame/sole!

Oddakui’s specialty: Char siu!

Oddakui is also popular for its oden!

Our choice: Gyusuji/beef tendons, daikon, qail eggs, chicken eggs and satsumaage!

For the ladies?
Oddakui even serves a succulent home-made dessert: Creme brulee!

See you there again! You bet!

ODAKKUI/おだっ喰い
420-0034 Shizuoka City, Aoi Ku, Tokiwa Cho, 1-8-1, Aoba Yokocho, 2F
Tel.& Fax: 054-253-6900
Business hours: 17:00~24:00
Closed on Mondays
Cards OK
HOMEPAGE In Japanese but have a good look!

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Japanese Appetizer (O-toushi/お通し): Vegetables and Potato Chips salad!

April 24, 2014 dragonlife Leave a comment

Sometimes so-called junk food can be put to a good use!

We always have some kind of potato chips, the dried ones sold in packages, bags, and what else!
Dragon took some of a very hot/spicy kind and crumbled them into small pieces.
She made a salad with boiled string beans, and shredded fresh carrots, sliced black olives some mayonnaise, pepper and what else.
At the last moment she added the crumbled potato chips.
The dish thus conceived had a very pleasant extra crunch and zip!

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Bamboo shoots, Japanese Gastronomy, Snack

Japanese Appetizer (O-toushi/お通し): Bamboo Shoots!

April 23, 2014 dragonlife Leave a comment

Bamboo shoots are in season, although they are going to disappear as fresh produce very soon.
We still can find them raw or already boiled in supermarkets all over Japan, and especially in Shizuoka where they grow early!

Dragon bought a large piece already boiled at the big Cenova market in Shizuoka City.
She washed it first and then cut it in fairly large long pieces.
She fired hem in a little oil and soy sauce and a little seasoning of her own until their surface became crispy and brown in some places!

Served with chopped scallions it once makes for a tasty and healthy morsel!
Vegetarians and vegans should particularly enjoy the satisfying crunch!

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Japanese Gastronomy, Kimchi, Snack, squid

Japanese Appetizer (O-toushi/お通し): Boiled Squid and Kimchi!

April 23, 2014 dragonlife Leave a comment

Dragon had found some boiled squid and kimchi at the supermarket.
Kimchi is Korean but it is one food that all Japanese have adopted as their for a very long time!
The kimchi provided enough seasoning on its own, but Dragon also added black sesame seeds for extra taste!

Sprinkled with some finely chopped scallions it makes for a very healthy and tasty morsel to enjoy with your drink! wine in this particular case!

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Japanese Gastronomy, Kabocha, Snack

Japanese Appetizer (O-toushi/お通し): Mashed Kabocha Salad

April 22, 2014 dragonlife 2 Comments

Kabocha, or Japanese pumpkin, is a very versatile vegetable often associated with soup or tempura.
It can be prepared in a Western way by boiling it first and make a mash while it is still hot.
Fragon then mixes it a little mayonnaise, broken boiled egg, black olive slices and little pepper.
last she sprinkles it with hand-broken parsley!
Makes for some elegant colors and is so yummy it does disappear quickly!

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Japanese Appetizer (O-toushi/お通し): Mini Tomato O-Hitashi!

April 15, 2014 dragonlife 2 Comments

When we can get plenty of small/mini tomatoes we just peel them (drop in hot water first and they’ll peel easily away!) and marinate them in hon dashi/Japanese soup stock (preferably konbu/seaweed) and mirin inside the refrigerator for at least a couple of hours.

Serve them with their soup and fresh parsley!
Of course, variations are infinite!
Think of the presentation, too!

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Japanese Gastronomy, Sakura ebi, Snacks, wasabi

Japanese Appetizer (O-toushi/お通し): Sakura Ebi/Cherry Shrimps & Pickled Wasabi Stems!

April 12, 2014 dragonlife Leave a comment

The sakura ebi/cherry shrimps season in Shizuoka Prefecture has just started, but they are stil few in and between, so when we can find some, we just grab them!

Wasabi is in season all year, but this is a time of the year when we can easily get their fresh stems here in Shizuoka!
Since the stems, leaves and flowers are even more beneficial to the human body than the roots, it is one more item we grab as soon as we can see it!

A little light soy sauce is enough to season the sakura ebi. A little grated ginger and finely chopped scallions will complete well enough the seasoning!

If you can get fresh wasabi stems, just cut them in small pieces and pickle them in rice vinegar!

A simple, but beautiful combination, very healthy and so tasty!

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Japanese Appetizer (O-toushi/お通し): Carrot Salad & Onsen Tamago/Hot Spring Egg!

April 11, 2014 dragonlife Leave a comment

Dragon has two specialties of her own.
One is a carrot salad she prepares with finly cut carrot, rice vinagr, sugar and a secret she wouldn’t tell me.
Serving it walnut and parsley it already makes for a colorful and healthy salad!

Her other specialty is onsen tamago/温泉玉子/eggs soft-boiled so as to preserve a soft yolk core.You do need high quality eggs, though, with a great yolk.
Once cooked and forcibly cooled down she peels the eggs and marinate them, hence the outside color.
The point is not to cut the eggs open but to “tear” them open carefully!

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Izakaya, Japanese Gastronomy, Shizuoka

Izakaya: Dinner at Kin No Okan in Shizuoka City!

April 11, 2014 dragonlife Leave a comment

Service: Friendly and easy-going
Equipment & Facilities: Overall very clean. Small but superb washroom
Prices: Reasonable
Strong points: Sake from Shizuoka and all over Japan. Cuisine making great use of local products

The other day I managed at last to visit the latest izakaya in Shizuoka City, namely Kin No Okan opened by Junya Kinbara!

There was just too much to choose from on the menu and decided to give budget to Shinya and decide what we should eat, which is always a good idea in Japan!

WE also wanted to sample as many sake as possible, and there are many for all tastes!
First of all, Hakuin Masamune Yamahai by Takashima Brewery in Numazu City!

Shidaizumi Junmai by Shidaizumi Brewery in Fujieda City!

The great thing about this place is that you can choose your own sake cup!

Tsubugai/whelk with the first drink!

Amagi Shamo Aburi/lightly seared chicken from Amagi Plateau in Izu peninsula, half raw with wasabi, a rarity outside Shizuoka!

Isojiman Nama Ginjo by Isojiman Brewery in Yaizu City!

Tachiuo/Scabbard Fish tempura!

Fine salt is better than any dip!

Amagi Shamo Chicken balls simmered in sake white lees miso soup!

Garyubai Junmai Ginjo Gohyakumangoku by Sanwa Brewery in Shimizu Ku, Shizuoka City!

Home-pickles sawa Wasabi stems and leaves!

Kaiun Junmai Ginjo by Doi Brewery in Kakegawa City!

Deep-fried new small potatoes with their skin!

Mini mozzarella cheese and mini tomatoes salad!

Shosetsu Junmai Ginjo by Kansawagawa Brewery in Yui, Shimizu Ku, Shizuoka City!

Very special gyoza with Amagi Shamo and ume/pickled Japanese plums!

We had to try this new arrival: Funagumi Shiboritate Junmai Nama Genshu by Mori no Kura Brewery in Kurume City in Fukuoka Prefecture, a brewery that Junya recently visited!

With the name of Kin No Okan on the label!

Dry-aged beef by Sanoman Co. In Fujinomiya City!

Truly extravagant!

And for the finale: Ogose Kimoto Junmai by Kubo Honkei Brewery in Uda City, Nara Prefecture with a drawing from a famous manga artist!

Certainly not the last visit, you can bet!

KIN NO O-KAN

420-0035 Shizuoka Shi, Aoi Ku, Shichiken Cho, 10-11, Vienna Building, 1F
Tel.: 054-653-4300
Mobile phone: 090-5100-7067
Opening hours: 17:00~27:00
Holiday not decided yet, but should eventually be Thursday
Reservations highly recommended!
FACEBOOK

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Japanese Appetizer (O-toushi/お通し): O Hitashi Vegetables and Deep-fried Ton Toro Pork in Marinade

April 8, 2014 dragonlife Leave a comment

Dragon made it a double O-toushi last night!
The first one has been a specialty of here for quite some time: Deep-fried Ton Toro (soft) pork she first prepared as tonkatsu, that is deep-fried in flour, egg and panko. At the same she fried some thinly sliced onion. She transferred the lot into a Tupperware with rice vinegar, two different types of mustard, one being cassis mustard, and pink pepper. She let the whole marinate for about 4 hours inside the refrigerator!
Really yummy!

The second one was O-Hitashi, that is, lightly cooked and marinatedvegetables served cold.

She first cooked the vegetables inside the microwave oven to soften them up.
She tehn marinated with mentsuyu and some chili pepper for while in the refrigerator!
Simple but so refreshing!
Of course both appetizers marry perfectly with any drink!

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Japanese Gastronomy, Shizuoka, Soba, Utogi, wasabi

Soba/Buckwheat Noodles and Wasabi Leaf Tempura at Utsurogi, Utogi, Shizuoka City, the Birthplace of Wasabi!

April 7, 2014 dragonlife 2 Comments

Service: Very kind and friendly
Equipment & Facilities: Overall very clean. Rustic but clean washroom
Prices: Reasonable
Strong points: Country gastronomy including the freshest wasabi in the world!

The other day I visited Utogi up the Abe River in Shizuoka City in the company of Alexandra Combe, a French journalist in France and Dominique Corby/Chef and owner of French Kappo Dominique Corby, a superlative Restauarnt in Tokyo to interview Yuuma Mochizuki, a local wasabi farmer.

We spent the whole morning shooting pictures of the wasabi fields owned by Maru Ichi Co., whose Yuma Mochizuki (30) is the 13th generation.
All the fields are exclusively watered with the help of torrents rushing down the mountain, meaning an ecological and organic cultivation!

Wasabi fields forever!Although some of the fields are as old as 400 years, they are still protected by their original stone walls!

It is the best season to admire them for one important detail! Can you guess?

Wasabi Flowers!
Did you know that the leaves and the flowers of the wasabi are even more beneficial to the human body than the wasabi roots? You can eat them either fresh, with miso or else, pickled, fired and in tempura! Absolutely succulent!

Dominique Corby, Alexandra Combe and Yuma Mochizuki tasting some of the wasabi that were elected the best in Japan last year for the second time in three years! Note the traditional shark skin grater!

The monument stating Utogi as the birthplace of wasabi cultivation!

We decided to have lunch at the only, but famous, local restaurant before proceeding with the rest of the interview!

Utsurogi, a rustic but very busy restaurant! Tiny and quaint, but so authentic!

You place your orders to a kitchen-like counter! Don’t worry if you don’t speak Japanese, the staff are used to all kinds of tourists and they will manage to get their message through!

Have a good look at the local products on sale! Either fresh or processed, they make for very original souvenirs!

Having ordered your meal beforehand, walk along the rushing torrent and choose a seat either outside or inside! You’ll see wasabi fields under their vinyl protection right acroos the torrents!

Great scenery to be caught there! A tiny Japanese garden!

This is the lunch we had ordered inside the front shop where they hang photos of all the meals proposed!
At 800 yen, less than 8 Us $, less than 6 Euros, a true bargain! And so fresh and authentic!

Our lunch! can you figure out what we had/

The excellent “8 wari”/80% buckwheat flour soba/buckwheat noodles! They are boiled and then washed in cold clean natural water before being served with different seasonings!

Local Utogi-grown wasabi stem pickles, and freshly grated wasabi and chopped scallions with your soba dressing/dip! Yo will not find such fresh wasabi products away from Shizuoka Prefecture!

The tempura including sweet potato, onion and carrot “kakiage”/mixed tempura, shiitake and wasabi leaf!

The fresh wasabi leaf from a nearby field!
You will not find that quality and freshness elsewhere!
Note the local matcha tea powder for tempura seasoning!
The local wasabi farmers also grow superb green tea!

The ultimate trip to discover wasabi!

UTSUROGI/うつろぎ
421-2303 Shizuoka City, Aoi Ku, Utogi, 280-1
Tel./Fax: 054-298-2900Opening hours: 10:00~15:00, 09:00~16:00 on weekends and National Holidays
Closed beginning and middle of May due to First Green Tea Harvest, End & Begginning of the Year Holidays
Call beforehand!
HOMEPAGE</strong> (Japanese)

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