Tag Archives: Japanese Gastronomy

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White Strawberries Tart!

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Do you remember this posting about Strawberries Facts & Tips?

I introduced the “Hatsukoi no kaori/the Scent of First Love!” White Strawberry developped in 2006. Probably the most expensive strawberry in the world!

I also mentioned that its flesh is completely white while the skin is ivory with red seeds. It is not an albino strawberry!
But the taste is somewhat average.

Just discovered that Qu’Il Fait Bon, a large cake store has just been advertizing their new tart under the name of “Shiroi Ichigo~Hatsu Koi No Kaori/白いイチゴ～初恋の香り/White Strawberries=the Scent of First Love”!

At 1,575 yen a portion (16 US $) or 11,970 yen for the whole tart (125 US $), one (s) had better make sure this first love is the last and true one!LOL

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, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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Steamed Sushi

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A new foodie friend of mine, Michelle Karam, whom I met on Social Culinaire, was just mentioning she could not wait to come to Japan to eat sushi, as it was just frustrating and terribly expensive in her own country.
Well, why not making it yourself, then?
“It’s too difficult and one cannot get the ingredients!”
Really? There must be enough stores all the world by now which sell the basics. So why don’t you try this simple recipe for a start!

Steamed sushi!

INGREDIENTS: For 3~ people

-Rice: 3 cups/600 cc

Sushi vinegar:
-Rice vinegar: 3 tablespoons
-Sugar: just under 3 tablespoons
-Salt: 1 teaspoon

-Conger eels (anago/穴子): 3 (can be bought frozen
-Soy sauce: 2 tablespoons
-Mirin/Japanese sweet sake: 2 tablespoons

-Dried shiitake mushrooms: 3~4 (medium-sized)
-Dashi/Japanese soup stock: 1 cup/200 cc/ml
-Sugar: 1 tablespoon
-Soy sauce:1 tablespoon

-Trefoil or Italian Parsley: 1 bunch

-Eggs: 5
-Sugar: 1 teaspoon
-Salt: 1/2 teaspoon

-Amazu jinja/ginger marinated in sweet vinegar: as appropriate for decoration/seasoning

RECIPE:

-Wash rice and steam in the normal way

-Unless you can buy the conger eels already cooked and seasoned, vut their heads and tail, cut in half lengthwise and across again into one-bite sized pieces. Fry slowly with soy sauce and mirin/sweet sake until cooked and well-impregnated with seasoning sauce. Set apart.

-In a pan pour the dashi/Japanese soup stock. Add the dried shiitake and stew until the mushrooms have become soft. Add the sugar and soy sauce. Keep simmering until all liquid has disappeared. Let cool. Cut into fine slices. Set apart.

-Drop the trefoil in hot salted water for a few seconds. Drain well and cut into 2 cm long pieces.

-Make a thin omelette with the eggs beaten with sugar and salt. Cut into thin threads.

-Once the rice has been steamed, transfer it into a large vessel (wooden preferably, but a large ceramic dish will do). add the rice vinegar, sugar and salt evenly over it. Mix by “cutting in” the rice with a wet paddle. Add conger eels and their juices, shiitake mushrooms and mix lightly.

-Place an equal amount of the rice into bowls and steam (with a lid on) for 15 minutes over a strong fire. Open the lid, placean equal amount of eggthreads and steam again for 1 more minute.

-Serve topped with trefoil and sweet vinegar marinated ginger!

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, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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Zucchini Flower Fritters

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Zuucchini flowers have been a long-time favourite of people living around the Mediterranean Sea, especailly in Italy and French Provence.
The Japanese has recently grown fond of not only zucchini, but laso their flowers and are growing them with a revenge!
It is little wonder they come up with their own, if much simpler, version of zucchini flower fritters!

INGREDIENTS: For 4 people

-Zucchini Flowers: 4
-Prawns/shrimps: 6 (medium-sized)
-Mozzarella Cheese (they make it in Jpaan, now! And that from real water buffaloes!): 1
-Onion: 3 tablespoons (very finely chopped)
-Flour: as appropriate (or if you are Japanese food cognizant, use tempura batter)
-Lemon juice: 1/2
-Baby leaves mix for accompaniment: as much as you like!
-Salt: as appropriate
-Pepper: as appropriate
-White wine: a little

RECIPE:

-Take the pistils out the zucchini flowers.

-“Peel” the shrimps if necessary and clean them. Cut them into 2 cm long pieces. Cut off half of the zucchini green part (not the flower) and cut again into 1 cm long pieces.

-Lightly fry the zucchini and shrimps with olive oil. Season with a litlle salt, pepper and white wine. Transfer into a bowl and let cool for a while.

-Cut the mozzarella into small pieces and add into the bowl. Mix the lot.

-Delicately open the zucchini flowers and fill them with the above mixture. Do not fill completely as you need to close the flower by twisting their extremities.

-Either wrap the flowers in a little flour or tempura batter and delicately them fry in shallow olive oil.

-Serve with baby leaves seasoned with a very little salt, some pepper and wine vinegar, and a wedge of lemon/lime.

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, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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Japanese-style Hamburger: Basic Recipe

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The Japanese, like almost everyone in this World, love their “hamburgers”!
But the way the Japanese go at it is slightly different in concept, design and taste from more “regular” types found on the American and European continents.
The Japanese name reflects the difference as it is usually called “nikomi Hambaagu/煮込みハムバーグ”, meaning “stewed hamburger”
Below is the basic recipe, or more aptly said, the way to go about iit. I only explained the ingredients and the method. I purposedly omitted to cite the proportions and weights as this is where all individual “secrets” reside. Do experiment!

INGREDIENTS:

-Panko/Bredacrumbs
-Milk
-Minced meat: Pork or beef, or if you are Japanese a mixture of both
-Finely chopped onion
-Egg (s)
-Pressed tofu (take out as much water as possible)
-Thyme (powder)
-Nutmeg (powder)
-Salt
-Pepper

Sauce:
-Red wine
-Water
-Chicken bouillon (powder/cube)
-Tomato paste
-Ketchup
-Worcestershire sauce
-Sugar ( only a little!)

Accompaniment:
-Shimeji mushrooms
-Onion

RECIPE:

-In a bowl imbibe panko with milk.

-Add minced meat, chopped onion, egg, tofu, thyme, nutmeg, salt, pepper. Mix well by hand. Fashion hamburgers between your palms. Press the middle to create a small “valley”. Fry hamburgers on a frypan over a medium fire covered with a lid. When juices come out of the hamburger inside the valley, it will be almost ready.

-Take the hamburgers out and preserve them between two hot plates. In the same frypan, flambe the red wine, then add water, chicken bouillon powder, tomato paste, ketchup, Worcestershire sauce, a littke sugar. Mix and cook until the sauce has reached the state of your preference.

-Fry the onion and shimeji mushrooms in a separate frypan.
When 80% cooked add them to the sauce with the hamburgers and stew for a while.

-Serve with mashed potatoes and boiled greens!

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, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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Shrimps Rillettes

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Rillettes is a preparation of meat similar to pâté. Originally made with pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. They are normally used as spread on bread or toast and served at room temperature.

Rillettes are also made with other meats, goose, duck, chicken, game birds, rabbit and sometimes with fish such as anchovies, tuna or salmon.

Here is a light and healthy recipe made with shrimps!

Shrimps Rillettes!

INGREDIENTS:

-Shrimps/prawns: 250 g (black tiger if available)
-Olive oil: as appropriate
-Brandy: as appropriate

A Butter:
-Butter: 1/2 tablespoon
-Garlic: 1/2 teaspoon (chopped finely)
-Carrot: 1 tablepoon (chopped finely)
-Parsley: 1 sprig (chopped finely)
-Tomato juice: equivalent of 3 medium-sized tomatoes

B Butter
-Butter: 125 g (1/4 pound)
-Salt: a little
-Cayenne pepper/Chili pepper: as appropriate

RECIPE:

-Fry the shrimps/prawns whole with their shells in olive oil until their insides are cooked. Flambe them with Brandy. Once compeltely cooled down, extract the flaesh out the shell and mince the flesh very finely.

-In a pan drop the A butter and all chopped vegetables and fry until soft. Pour the tomato juice and stirby hand. Let simmer over a weak fire for 20~30 minutes.

-Pass the shrimps and vegetables through a sieve/chinois to obtain a paste.

-In a bowl drop the B butter and let it warm up to room temperature. Add sieved shrimps and vegetables and mix thoroughly until you obtain a smooth paste. Check taste. Add salt and cayenne pepper as appropriate. Leave inside refrigerator for at least a couple of hours.

-Before eating it, bring it back to room temperature and serve with thin slices of French bread. There should be enough for 10 people (as an appetizer!)

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, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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Japanese Cuisine: Scallops & Grapefruit

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The Japanese will often combine seafood and fruit in simple and beautiful recipes. Not to mention they are also very healthy!
How about this one:

Scallops and Grapefruit!

INGREDIENTS: For 5 people

-Scallops: 5~10 (depending on size. Use fresh raw ones, please!)
-Grapefruit: 1
-Wakame seaweed: as appropriate
-Trefoil: 1 bsmall bunch (or any suitable green leaf vegetable)
-Lemon juice: 2 tablespoons
-Sugar: a little
-Salt: a pinch
-Light soy sauce: a little
-Olive oil (EV): 4 tablespoons

RECIPE:

-Cut each scallop across the width into 2 or 3 slices. Heat some water to which you have added a little salt and Japanese sake (not included in ingredients). Dip the sliced scallops in it for a short time and drain them.

-Cut the wakame seaweed into 2cm wide strips. Drop them in the hot water used for the scallops. Let them warm up, take them out and drain them.

-Drop the trefoil in above hot water and leave theminside for 30 seconds. Take out. Drain thoroughly and cut into 2~3 cm long pieces.

-Peel the grapefruit and cut wedges into 2 or 3 bits.

-In a bowl, drop the lemon juice, sugar, salt, light soy sauce and mix well. Add olive oil little by little mixing all the time.

-I serving plates, arrange the scallops, wakame, grapefruit, trefoil in that order twice (look at picture above).

-Pour the dressing from the side.

Enjoy this simple appetizer with white wine or Japanese sake!

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, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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Deep-fried Pork-stuffed Aubergines/Egg-plants

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Her is another recipe for my friend, Hapabento.
It is very Japanese in concept and is called 茄子の挟み揚げ/nasu no Hasami Age, Deep-fried Pork-stuufed Aubergines/Egg-plants!

INGREDIENTS: For 5 people

-Aubergines/Egg-plants: 5 (choose long ones)
-Minced pork: 180 g (Hallal foodies can replace it with minced chicken or mutton)
-Leeks: 3 tablespoons (chopped)
-Carrots: 3 tablespoons (chopped)
-Ginger: 1 teaspoon (freshly grated)
-Cornstrach: 1 tablespoon
-Beaten egg: 1 tablespoon
-Salt: １/２ teaspoon
-Pepper: to taste
-Deep-frying/batter:
-Egg: １/２
-Cornstarch: 4 tablespoons
For decoration/accompaniment:
-Beansprouts: as appropriate
-Mini-tomatoes: as appropriate

RECIPE:

-In a bowl, drop the minced pork, chopped vegetables, cornstarch, beaten egg, salt and pepper and mix well by hand. Divide into 10 portions.

-Cut off both extremities of the aubergines/egg-plants and peel 4 strips out of the skin to obtain a “zebra design”. Then cut them halfway in twice lengthwise for stuffing.

-Sprinkle more cornstach inside the cuttings and fill each space ( 2 for each aubergines) with one portion of pork stuffing.

-Mix the batter (egg and cornstarch) and brush the pork stuffing outside edges with it before deep-frying.

-Deep-fry at 170 degrees Celsius until you are satisfied with the cooking.

-Meanwhile, lightly boil beansprouts in salted water then plunge them in icy water, and drain.

-When the aubergines have been cooked, you can serve them whole or cut into pieces of your preferred size.

-Decorate dish with beansprouts and mini-tomatoes as shown in picture.

-You can season them with chili pepper, rice vinegar or soy sauce (or all together)

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, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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Japanese Cuisine: Aubergines/Egg-plants in Sweet and Sour Sauce

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Aubergines/egg plants or “nasu/茄子” in Japanese are a universAL favourite. I’m sure that Debra at Hapabento will jump on that one!LOL

Aubergines/Egg-plants in Sweet and Sour Sauce/Nasu no Agedashi Ankake

INGREDIENTS: For 4 people

Aubergines: 4 (Choose them fat and almost round!)
-Mirin/Japanese sweet sake: 50 cc/ml
-Soy sauce: 50 cc/ml
-Water: 300 cc/ml
-Dashi konbu/seaweed powder: 8 g
-Bonito shavings/Katsuobushi: 8 g
-Cornstarch dissolved in lukewarm water: as appropriate
-Ginger: freshly grated, as appropriate

RECIPE:

-Prepare the oil for deep-frying.
Peel the aubergines/egg plants and cut into 8~12 pieces each

-Deep-fry the aubergines/egg-plants until they reach a light brown/”fox” colour. Let them loose as much as oil as possible by leaving them on a mesh or a piece of kitchen paper. You will then tranfer them into serving dishes as in picture above.

-Drop mirin/Japanese sweet sake, soy sauce, water, dashi konbu/seaweed powder, bonito shavings/Katsuobushi in a pan and heat until boiling point. Add cornstarch dissolved in lukewarm water and stir until you have attained the appropriate thickness. Switch off fire.

-Pour sauce in equal amounts over the aubergines/egg-plants in each dish.

-Top with grated fresh ginger and serve.

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, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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Poached Egg, Smoked Salmon & Avocado Salad

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When looking for a new idea, it is sometimes more practical to look at what is avalaible all year round like eggs, tomatoes, onions, avocado and so on!

Here is a simpel idea you can improvise on for great impression with simple ingredients!

Poached Egg, Smoked Salmon & Avocado salad!

INGREDIENTS: For 4 people

-Eggs: 4
-Avocado: 2
-Smoked Salmon: 200 g
-French dressing: as appropriate
-Onion: 1
-Myoga ginger: 2
-Fresh dill: 4 sprigs
-Salt: as appropriate
-Pepper: as appropriate
-White wine vinegar: as appropriate

Sauce A):
-Mayonnaise: 60 g (make your own if possible)
-Ketchup: 15 g (try and make your own to impress your guests!)
-Milk: 1 tablespoon
-Brandy: 1/2 teaspoon
-Tabasco: as appropriate

RECIPE:

-in a pan pour water and add white wine vinegar and salt. Heat till just before boiling point. Break egg (one at a time will mean better results!) over the surface and poach. Help white to fold around the yolk. Once the yolk has started solidifying scoop the egg out delicately and transfer into a bowl of chilled clean water. Once the poached eggs have completely cooled down, delicately take them out and take as much humidity off as possible by placing them on top of a clean piece of kitchen paper.

-Peel the avocadoes. Cut them in half and discard the seed. Cut them in thin half moon slices and season them with French dressing.

-Slice the onion into very thin circles. Dropthem in cold water for a while, take them out and drain them thoroughly of all water. Do the same with the myoga ginger after having sliced it thin lengthwise.

-Sauce A):
Mix all ingredients and rectify with salt and pepper if deemed necessary.

-Like in the picture above, onto four individual plates mount the ingredients in the following order: Smoked salmon, sliced onion, sliced avocado, poached egg, sliced myoga ginger and dill. Pour an appropriate amount of sauce A) over the egg.

Enjoy!

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, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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Vegan Japanese Cuisine: Dried Persimmon Appetizer

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If you cannot find fresh persimmons, you still can create great and simple appetizers with sun-dried ones!

They make for very sweet preseve fruit but also combine so well with sour vegetables as an appetizer!

Dried Persimmon Appetizer!

INGREDIENTS:

-Dried persimmon: 1
-Japanese sake: a little
-Sugar: a ;itt;e
-Rice vinegar: a little
-Light soy sauce: a little

-Grated daikon: 1 cup/200 ml/cc
-Sugar: 5 tablespoons
-Rice vinegar: 3 tablespoons
-Soy sauce: 1 teaspoon

RECIPE:

-Take off the the stem part of the persimmon. Cut in half lengthwise. Sprinkle with Japanese sake and let it marinate for an hour. If the dried persimmon is hard, marinate for a whole night.

-Cut it in sticks/strips 3mm thick and drop the pieces in a bowl: Add a little sugar, rice vinegar, and soysauce. Mix and marinate for a couple of minutes.

-Grate the daikon and press water out. Drop the grated daikon in bowl and add the sugar, rice vinegar and soy sauce. Mix.
Put a layer of persimmon on the bottom of a plate.
Top it with grated daikon in a plate and surmount the lt with another strip of persimmon as shown in above picture.

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, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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Vegan Japanese Cuisine: Persimmon Salad

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Persimmons are still found anywhere in Japan and more and more abroad. Sweet they might be but they do provide a great taste when combined in salads with supposedly sour ingredients.

Here is a simple appetizer/salad recipe that should tempt everyone!

Persimmon salad!

INGREDIENTS: For 5~6 people

-Daikon: 170 g
-Carrot (choose a red Kyoto carrot if available: 40 g
-Cucumber: 120 g
-Squat sun-dried persimmon: 1~2
-Water: 3 cups/600 ml/cc
-Salt: 1 tablespoon (for salted water)
-Japanese sake: 5 tablespoons
-Salt: １/２ teaspoon
-Light soy sauce: 1~2 teaspoons
-Rice vinegar: 2~3 teaspoons

RECIPE:

-Cut the daikon into 3 cm long matchsticks and then chop finely. Let rest in water and salt for a while.

-Cut the cucumber into 3 cm long sticks and chop finely. Drop them into the slated water containing the daikon.

-Cut the persimmon into sticks a bit thicker than the above.

-Pour the seasoning ingredients into a separate bowl and mix well.

-Take daikon and cucumber out of water. Drain well. Drop them with the persimmon sticks into the sauce.

-Mix and serve as shown in above picture.

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, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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Gastronomic Destinations: Okinawa/Kume Island Part 3

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Another picture of our favourite beach from the bridge!

On the “third” and last day of our stay we decided to both combine exercise and relaxation.
We walked all the way from the hotel and over the same bridge again as a very slow pace, taking in everything in for the last time.

We finally arrived at the tatami/straw mat beach and and checked with the small restaurat we were supposed to have lunch at. As it was still full we decided to go to the beach a last time.

We found our dear lady still harvestingmore aosa/green laver seaweed. We just had the time to greet her again and have a very pleasant if short chat before a horde of tourists came rushing!

Another picture of the beach still at low tide. It would be completely submerged later in the afternoon.

We went back to the small restaurant where we served another typical local lunch!

Featuring those great Okinawa “kuruma ebi”/large prawns in deep-fried manner!

We had a little walk in the neighbouring park before going to our main destination of the day: Bade Haus.
Bade Haus means Bath House in German.
Check their Homepage (Japanese, but have a look still!).
The seaweed-harvesting lady told us that quite a few locals were patronizing the place everyday.

I was not supposed to take this picture! LOL
The establishment features outdoor hot tub, a steam sauna, a bath pool, a rest and drink/food zone, a spa sauna and a massage room!
We spent such a long time in the outdoor hot tub filled with jacuzzi right in front of the sea! All water used is deep-sea water taken off that very coast!

We had spent at least two hours in the baths getting rid of the fatigue accumulated the previous day and started to get hungry again.
The establishment has a nice rest room equipped with a counter serving food.
At long last we could taste the Kumeshima Soba that the Missus had wanted so much. Actually “soab” in Okinawa is not “buckwheat noodles” but “wheat flour noodles”!
They were served with pieces of local kamaboko/fish paste and rafute/Okinawan char siu!

I’m not supposed to show that picture, either! LOL

The Missus is going to kill me for showing those “private” pictures! She said I looked like an idiot and she is probably right!

The dessert I chose was shaved ice with Kumeshima Brown sugar syrup over a bed of sweet red azuki beans. The dessert was totally vegan (I’m not, sorry!) and so tasty!

Another picture of the old idiot geezer!

Another picture of the beach as the tide was rising.

My last picture of the sea and beach under the setting sun.
We departed back to the hotel and airport…

Here is a selection of pics taken with the Missus’ camera as mine were all taken with my mobile phone:

That great sashimi plate we had at Nantoshokurakuen!

The sea from that long bridge!

The tatami./straw mat beach!

The sea turtle at the sea turtle museum/aquarium!

And another picture of the beach to say good-bye to Kume Island!

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, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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

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Noren/暖簾/Shop Curtains: A Japanese Tradition 3

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A very large noren in front of a Japanese restaurant!

When visiting Japan, have you ever noticed those unusual “curtains” hanging outside the main entrance of traditional shops, izakayas and sometimes of private homes?
They are called “noren”.

Noren (暖簾) are traditional Japanese fabric dividers, hung between rooms, on walls, in doorways, or in windows. They usually have one or more vertical slits cut from the bottom to nearly the top of the fabric, allowing for easier passage or viewing. Noren are rectangular (but not always a rule) and come in many different materials, sizes, colors, and patterns.

Noren are traditionally used by shops and restaurants as a means of protection from sun, wind, and dust, and for advertising space. Sentō (commercial bathhouses) also place noren across their entrances, typically blue in color for men and red for women with the kanji 湯 (yu, litterally hot water) or the corresponding hiragana ゆ. They are also hung in the front entrance to a shop to signify that the establishment is open for business, and they are always taken down at the end of the business day.

There are still many left in Shizuoka City and Prefecture in spite of all that modernizing and I do meet a lot of them along my bicycle wanderings. It would be a pity not to share their sight, as it would make for beautiful souvenirs to take back home next time you visit Japan!

Accordingly here is the　third of hopefully many postings on those little beauties!

You probably guessed this is a Chinese restaurant!
Actually “Chinese restaurants” in Japan are of two kind: Japanese-style serving ramen, gyza and stir-fried food as above and rea Chinese restaurants!

Unusual noren in front of a shop selling all kinds of artifacts from cloth to pottery.

A small Japanese traditional cloth store!

A typical small Izakaya!

Prancing rabbits!

An inviting “Tanuki”/racoon at an Izakaya!

Traditional Yakitori Izakaya!

Found this beautiful calligraphy at the end of a small alley!

“Hashi/Bridge”, an izakaya specializing in local Japanese sake I haven’t visited yet!

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, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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

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Japanese Appetizers at Tomii, Shizuoka City

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A Japanese restaurant worth its salt will always an array of appetizers ready for its customers in a hurry or not having enough time to enjoy a full meal. Moreover, they will be exclusively seasonal. They are certainly the mark of the restaurant for all to remember.

I harbour no worry whatsoever when I visit Tomii in Shizuoka City in a rush. I actually look forward to savour their tidbits of the day!
Alright, here is what I had the other night:

I was certainly in a hurry and I’m afraid the pics slightly suffered from it!
From left to right:
“Shiromi sakana to jagaimo agemono”/White fish and potato deep-fried dumpling.
“Yuri”/lily bulb. The petals are first lightly boiled then marinated in sweet umeboshi vinegar and finally cut to shape.
“Endo mame tamagoyaki”/ Japanese omelette made with eggs and green peas.
“Komochi Konbu”/Herring roe pressed with konbu seaweed.

“Aka Konnyaku”?red Devil’s Tongue tuber jelly.
“Warabi”/western bracken fern, boiled.
“Komochi Konbu”/Herring roe pressed with konbu seaweed.
“Petit Vert/kimizu dare”/Petit Vert lettuce with sauce mde with egg yolk and sweet vinegar.

“Shirauo Karaage”/Ice goby deep-fried in a very light batter and seasoned with lemon juice. Simple and eminently tasty!

For a closer view: can you see their eyes?

Shizuoka Prefecture produces 50% of “Himono/Sun-dried fish” in all Japan! These three were caught in Suruga Bay, just off our city!

Top centre: “Tachiuo”/Scabbard fish grilled with sesame seeds.
Left: “Seguro Iwashi”/Black back sardines, also grilled with sesame seeds.
Right: “Choosia Fugu”/ A small variety of globefish, grilled and seasoned with grate lime zest.

Looking forward to my next visit!

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, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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

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Vegan Japanese Cuisine: Triple-Taste Aubergines/Egg-Plants

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As I already repeated time and time again, the Japanese cuisine/gastronomy has a lot to offer to vegans and vegetarians for the simple reason that such priorities are typical of the Buddhist monks (I mean the real ones!) in this country.

Here is a very simple but very Japanese recipe with aubergines/egg plants:
Triple-Taste Aubergines/Egg-plants!

INGREDIENTS: for 4 people

-Egg plants/Aubergines: 5
-Green leeks: 1 tablespoon (chopped)
-Ground sesame seeds: 1 nad a half tablespoons
-Soy sauce: 1 and a half tablespoons
-Sugar: 2 teaspoons
-Rice vinegar: 2 teaspoons
-Ground chili pepper: 1/3 teaspoon

RECIPE:

-Cut both extremities of egg plants/aubergines off. Cut them in halves lengthwise and steam them in a steamer until soft.

-Spread them over a strainer dish or a “zaru/Japanese bamboo strainer” and let them cool down.
Cut to your prefeered size.

-In a bowl, drop ground sesame seeds, soy sauce, rice vinegar, sugar, and chili pepper. Mix well, Drop inthe cut aubergines and mix gently. Last add chopped leeks and mix gently.

-Serve the equivalent of one egg plant/aubergine in four individual dishes or all in the same serving dish. Look at the picture for a presentation suggestion!

Easy, isn’t it?
Great with beer!

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, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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

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