Tag Archives: Japanese

美食, 酒, 観光, 農業, Fish, Gastronomy, Health, Izakaya, Japanese Gastronomy, sake, Shizuoka, Tourism, Villa D'Est Quisine, 居酒屋

Izakaya Gastronomy: Villa D’Est Quisine in Shizuoka City (Fall 2011)

November 24, 2011 dragonlife Leave a comment

Service: Friendly and unassuming
Facilities: old-fashioned but very clean with cute washroom
Prices: reasonable
Strong points: Home-style seasonal cuisine. Wines, sake and shochu. Very traditional Japanese atmosphere! Patronized by true izakaya gastronomy lovers!

In a city like Shizuoka, almost notoriously famous for its many hidden gastronomic havens, many true izakaya lovers will keep their own favorite hangout as secret as possible. Personally, I don’t think this is very fair, but at the same time you do not want to advertize too much such establishments for fear that uncaring customers spoil the atmosphere. On the other hand, if you wish to share and promote taste for good food, drink and atmosphere, you do have a duty to make such gastronomic venues better known.

In my case I hesitate to patronize Villa D’Est Quisine too often as it is very near my workplace, and it is not a good idea in Japan to revel too close to your professional address.
Therefore I keep my visits away from the week-ends when too many people are present for comfort. On the other hand, visiting an izakaya at comparatively quiet times will almost surely offer the opportunity to meet and discover like-minded souls!

Villa D’Est Quisine has many reasons to please:
It is located away from the centre of town in one of the few original and still left untouched alleys of fashionable Takajyo District.
It exudes a quaint warm atmosphere, almost taking you back ages away with its unusual architecture all of dark aged wood with a counter, large table and an elevated tatami, original ceramic tableware, hand-brushed daily menu, potted plants and wall pictures.
The food is eclectic, concocted with mainly local products to satisfy any taste, be it Japanese or of whatever country.
The short and very efficient list of Japanese sake, shochu and wine will ensure that your food marries well with your drinks.
The Chef, Toshiharu Matsuura, has an unflappable will to please customers with a quiet respect for privacy, although you will always find him ready for a great conversation.

Two nights ago, we decided to flee the city noisily celebrating a coming holiday and enjoy some welcome slow life there. It proved momentous as we had the luck to make acquaintance with two new like-minded friends!
The tone was immediately set with the first drink, a nectar from Morimoto Brewery in Kikugawa City, served in original pottery with a simple but succulent o-hitashi/lightly cooked and marinated appetizer made with vegetables including chrysanthemum petals!
The only reproach I would make is that although the place is comfortably dark it is not very propitious to photography!

You will be surprised to find out that the single sheet menu will take you longer to peruse than expected, so take your time before ordering!
Now the menu featured as its very first item “koshiodai/こしょう鯛/Peppered Seabream (litteral translation!)” sashimi.
I asked Toshiharu where he found the fish and he had a hard time evading my question. I suspect he caught it himself in Suruga Bay or acquired it in a market I know he patronizes!
The sashimi was not as soft as most as that of seabream but proved a great combination of fine taste and bite!

Amitake Oroshi daikon Ae/アミ茸下ろし大根和え/Jersey cow mushroom-suillus bovinus served with freshly grated daikon.

The above dish will endear vegetarians! Actually, if you have such a priority talk to the Chef and he will help you!

Tebasaki to yasai no kuriimu shityu/手羽先と野菜クリームシチュー/Chicken wings and Vegetables Cream Stew

Now, the above should please Westerners especially on a cold night! Very typical Japanese Izakaya offering in spite of its obvious Western inspiration!

Kaki fuwafuwa mushi/牡蠣ふわふわ蒸し/Steamed oysters with a light sauce served with grated wasabi.

The above is more typical of the Japanese treats concocted by Toshiharu! A discovery for oyster lovers!

An Izakaya Classic: Yurine to ebi kakiage/ユリ根と海老かき揚げ/Deep-fried lily bulb and shrimps!

When it comes to kakiage and tempura tha Japanese are simply the best!
Have you ever tried yurine/ユリ根/lily bulbs? A must!

Iro Iro Na Potato Furai/色々なポテトフライ/Varied fried potatoes

Another Izakaya classic! Three types of tubers: Thick Sweet Potato Chips, boiled and lightly fried potatoes and again boiled and lightly fried satoimo/里芋/taro!
A true delicacy for vegans and vegerarians!

And to think we only scratched the menu…

VILLA D’EST QUISINE
Shizuoka City, Aoi Ku, Takajyo, 3-10-19
Tel.: 054-251-4763
Business hours: 17:00~24:00
Closed on Thursdays
Parties welcome
HOMEPAGE/BLOG (Japanese)
Smoking allowed

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-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
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-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bento, 美食, 農業, Gastronomy, Health, Japan, Japanese Gastronomy, 弁当

Today’s Bento/Lunch Box (11/62): Chess Board Bento!

November 23, 2011 dragonlife 4 Comments

Have you ever played chess on a bento? LOL
Well, I could have this time!

This is actually a very popular pattern design for bentos in Japan. And it is very easy to achieve for maximum impression!

As it is also healthy the made two similar layers of it on top of each other.
Having spread the rice inside the box she placed cut squares of nori/dry seaweed on top to form a chess board.
For extra taste she had actually brushed a little soy sauce under each piece of nori!

For extra design, seasoning and fibers she added turnip home-pickled in amazu/sweet red rice vinegar and stir-fried burdock root/gobo with chili pepper for more piquancy.

As usual plenty of colors for the side dish!

For the meat she used salmon pieces she had previously lightly marinated in Japanese sake and what else. She then coated the pieces of salmon with plenty of rice flour/komeko and finely crushed spicy rice crackers before frying them in shallow oil and soaking the oil out on kitchen paper.
She placed them on a bed of lettuce with half a sudachi lemon. Sudachi lemons are vey small but full of juice more reminiscent of orange than lemon. Perfect pressed over the salmon!

She then completed the side box with plain tamagoyaki/Japanese omelette (she actually included more dashi than usual ton make it lighter) and lightly sauteed sliced soft pimentos.
Fresh grapes for dessert.

It was touch and go to either play chess with it or enjoy it right away! You probably have guessed my decision!

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Today’s Bento/Lunch Box (11/61): Kanikama Chirashizushi Bento!

November 16, 2011 dragonlife Leave a comment

Kanikama stands for Kani Kamaboko/Crab imitation paste made with steamed fish meat!
The Missus found a very interesting kanikama on the market and decided to use some for today’s bento!

The best way for color and design was to prepare it as Chirashizushi/Decoration sushi!

Having steamed the rice with plenty of konbu, she then prepared it as sushi rice. She mixed it with pieces of Kanikama, thin slices of cucumber, pimento, avocado cubes, cresson and home-pickled sanshyo/Japanese pepper. She decorated the top with the same!

The salad and dessert box was very colorful, too!

Salad of violet potatoes and boiled black beans on a bed of lettuce!

Dessert with plenty of fruit: Nashi/Japanese pear, grapefruit wedges and Red Heart Kiwi Fruit slices!

Very colorful and so tasty again!

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Today’s Bento/Lunch Box (11/60): Yuzu koshio Karaage Bento!

November 16, 2011 dragonlife 2 Comments

I recently was offered some yuzu koshio/yuzu, lime and pepper mixed sauce, by Kenya Yoshimura the owner/chef at Uzu, arguably the best Izakaya in the Prefecture!
The Missus decided to use some in today’s bento which also included karaage/Japanese-style deep-fried chicken!

The Missus first boiled sliced renkon/lotus root from Asabata in Shizuoka City and let it cool down while she deep-fried the chicken (one cannot boil and deep-fry food as the same time unless you wish to expose yourself to grave danger!).
Now, for the friends who want to know how the Missus concocts her karaage, I discovered she uses komeko/rice flour instead of wheat flour! No wonder they are so light. Moreover the deep-frying process is done in two stages! The latter will ensure that the chicken is melting inside your mouth instead of a dry tasteless (I mean the meat) inside you find in so many famous diners…

She filled the first box with freshly steamed rice and covered it with stir-fried pimento and chingensai/Qing geng cai
or Green pak choi/チンゲンサイ（青梗菜), then deep-fried chicken and the lotus roots she had seasoned with plenty of yuzu koshio.
The lotus root had a lot of pleasant piquancy for a great balance with the rice and the other ingredients!

As for the salad she filled a box with cress, sliced mini tomatoes and bean salad mixture, the whole seasoned with vinaigrette and fresh lemon.
For dessert I took some mandarines from the Missus’ family garden!

Very tasty bento indeed!

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Shizuoka Sake Tasting: Hana No Mai Brewery-Junmai Shiboritate Fuyu Gentei (Genshu)

November 14, 2011 dragonlife Leave a comment

Hana no Mai in Hamamatsu City (formerly Hamakita City) is the largest Sake Brewery In Shizuoka Prefecture although still a medium-sized one by Japanese standards.
They do export quite a lot to the US.

Every year in Autumn when they start putting out new sake they come up with a couple of gentei (limited editions) to celebrate the beginning of the brewing!

On top of local water, most of their sake are made entirely with Shizuoka Prefecture ingredients, that is, their own sake rice and yeasts!

Rice: Shizuoka-grown Yamada Nishiki
Rice milled down to 60%
Yeast: own yeast
Alcohol: 18~19 degrees (genshu)
Bottled on October 28th, 2011

Clarity: Very clear
Color: Transparent
Aroma: Strong and fruity: pineapple, pears. Alcohol.
Body: Fluid
Taste: Strong attack backed up with junmai petillant and pleasant alcohol.
Very fruity and slightly dry.
Pears, liquorice, chestnuts.
Lingers for a while warming up the palate.
Pleasant and easy to drink in spite of its high alcohol contents.
Disappears on a dry note with more chestnuts and mandarines.
Changes little with food, although gets drier with dry mandarines and pears.
Dry mandarines tend to take over after a cup or two.

Overall: In spite of the high alcohol contents it is a very pleasant and complex sake.
The same high alcohol contents make it fit to drink with food.
A slightly unusual sake for Hana No Mai Brewery which tends to concoct brews for a younger generation, especially ladies. That could explain its limited edition status!

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Gastronomic Izakaya: Autumnal Dinner at UZU in Shizuoka City!

November 13, 2011 dragonlife 2 Comments

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Service: Excellent and very friendly. Very Japanese atmosphere.
Facilities: good washroom facilities. Great cleanliness overall
Prices: reasonable.
Strong points: Splendid use of local vegetables, meat and seafood! Great sake from Shizuoka and Japan Great Shochu. Home-made umeshu.

Kenya Yoshimura/吉村健也, the owner-chef of Uzu in Aoi Ku, Shizuoka City, although it is celebrated as one of true exponents of Shizuoka Gastronomy, has always averred that his establishment will be first and always an izakaya!

In Shizuoka City this is a fine line which is easily crossed over and over by many establishments, whatever the genre, in a rare region of Japan where almost all ingredients are available all year round!
It is Paul Bocuse who said, “There are no great chefs, only great ingredients!”. A bit simplistic, although it could be very well the best way to describe gastronomy in this Prefecture!

Kan Sawara Aburi/寒鰆炙り/Seared “Cold Weather” Spanish mackerel

To put it briefly, it had become grand time to pay a visit to Uzu in Shizuoka City and check what seasonal fares were on offer!

Spanish mackerels come back in reduced numbers through the Suruga Bay in Autumn and they are best appreciated seared on the skin and served in fairly thick and tender sashimi!
Kenya exclusively uses wasabi roots from a single producer up the Abe River/安倍川　in Umegashima/梅ヶ島. He added that he uses only medium-sized roots for best taste!

Take your time before choosing your drink and do not hesitate to ask for advice!
I chose a beautifully strong Ginjyou Genshu by Hatsukame Brewery in Okabe/Fujieda City!

Always served in glassware or earthenware created by local artists!

I always order the seasonal “goro goro” salad mainly consisting of local organic vegetables lightly sauteed beforehand before being seasoned into a magnificent salad. Enough to feed a vegetarian!
Can you see the chestnuts in front cooked whole with their crispy “skins”. A discovery!

For another view!
Bear in mind that this is a very limited offering you had better order in advance on a busy night!

Uzu is one one of the few establishments in Shizuoka to offer Mokomodake/もこもだけ/Manchurian Wild Rice whose swollen crisp white stems are edible in many manners!

In season Kenya simply serves them grilled with mayonnaise!

Another great treat for vegetarians!

Last for the night we ordered a truly extravagant and rare delicacy only found in Shizuoka!
Grilled thigh of Amagi Shamo Chicken/天城軍鶏 exclusively bred by Mr. Horie/堀江さん in Izu Peninsula and served with a fresh wasabi dressing!
This is arguably the best chicken in Japan and it certainly tastes more like game than anything else!

To be followed…

UZU
Shizuoka City, Aoi Ku, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00~23:00
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)
Entirely non-smoking on Sundays!

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Italian Gastronomy: Soloio in Shizuoka City! (The sequel!)

November 12, 2011 dragonlife 2 Comments

Service: Pro and very friendly
Equipment & Facilities: Great overall cleanliness and superb washroom
Prices: Reasonable
Strong points: Fresh local ingredients whenever possible. Both traditional and inventive Italian cuisine. Good wine list at moderate prices. Open late!

Well, one or two visits in a good new restaurant are never enough, especially when they tell you they have decided to ban all smoking for the first 4 hours every day! Everybody should now be happy to visit this remarkable addition to the Shizuoka Gastronomic World!

Soloio is simply the name of an excellent wine concocted in Toscana, Italy!

Like many good Toscana wines it was made with Merlot grapes!

As I mentioned before Chef Takehiko Katoh/加藤武彦 is a master of risotto!
You don’t need to check the menu. If you have a special request, just ask!
This time I asked him to concoct me a risotto with mussels!

I know a lot of people who would fly all the way from Belgium (and Italy!) to savor it!

My companion of the day had to ask for her own!

Home-made sausages and fresh seasonal chestnuts risotto. A true Autumnal delicay!

Now, if you like the true taste of fish ask for the carpaccio of the day!

Madai/真鯛/true Seabream freshly caught in Suruga Bay off Shizuoka Prefecture!

We did sample other dishes last night which I have already described, so let’s see what’s on offer for dessert:

Tiramisu!

Elegant!

Perfumed with almaretto, a true beauty!

Semifreddo yoghurt dessert!

Once again the little details that make the difference!

Definitely a dessert for a lady, but I did appreciate it!

I still have to check two more risottos, the fish and the meat, so expect another article soon! LOL

SOLOIO
420-0858 Shizuoka City, Aoi Ku, Tenmacho, 9-7, Kita, 1
Tel./fax: 054-260-4637
Business hours: 16:00~24:00
Holiday: Monday
Credit cards OK
Private parties welcome!
Smoking allowed BUT Non-smoking until 20:00 everyday!

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Shizuoka Sake Tasting: Hatsukame Brewery-Hatsukame Nama Ginjyo

November 11, 2011 dragonlife Leave a comment

Japanese breweries all over Japan sell their brews in small bottles containing only 300ml/cc of their sake, which makes it very easy to transport, and although ml for ml it is more expensive it means you do not have to spend too much money at once and at the same time allows you to finish the bottle quickly, especially if you drink it on your own! Moreover, it helps you taste more nectasr of the same brewery. The only problem is that breweries will put out only 3 or 4 varieties in such small bottles!

The labels of Hatsukame Brewery in Okabe (recently part of Fujieda City) are popular with collectors as their designs are simple, retro and artistic!
This particular brand being “nama/生/unpasteurised means you have to drink it up quickly. Therefore this small bottle is most practical!

Hatsukame Brewery-Hatsukame Nama Ginjyou
Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled on August 8th, 2011

Clarity: Very clear
Color: Very faint golden hue
Aroma: Strong and fruity: banana, nuts, faint oranges and notes of pineapple
Body: Fluid
Taste: Softer attack than expected.
Starts sweetish to quickly end up very dry.
Fruity: oranges, almonds. Banana appears later with very dry oranges.
Complex. Changes so quickly inside palate.
Lingers only for a little while.
Very dry coffee beans pick out later backed up by more dry almonds.
Changes very little with food.

Overall: A very complex sake with ever-changing facets.
The fact it is a “nama” does come very much in play.
Beautiful sake on its own although obviously conceived to marry well with any food.
Could be happily used with strong food with cheese coming to mind!

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Italian Gastronomy: Soloio in Shizuoka City!

November 8, 2011 dragonlife 2 Comments

At long last I can properly introduce an Italian Restaurant dear to my heart: SOLOIO in Shizuoka City!
I already have written a “pre-article” but this is the real stuff!

Soloio, although located in one of the few “dark streets” left in Shizuoka City is easy enough to find on the other side of the Shizutetsu Local Line Station!

It is unpretentious but very cozy, be you on your own or in special company!

The concept is that of bar (counter) and dining room (restaurant) combination that allows Chef Takahiko Katoh and Sommelier Mieko Ozawa to serve and socialize with customers in a very easy-going atmosphere.
Needless to say, my favorite seat is at the counter in front of the showcase where I can espy the antipasto misti of the day!

Spinach and Broccoli Fritatta!

Japanese-grown celeriac!

A little touch of intimacy!

Quiet class!

Now, what did I have for my first serious dinner in Soloio?
Mussles mariniere!

Quatro fromaggio Gnocchi!

When it comes to gnocchi I’m more difficult to please than an Italian, but these four cheese gnocchi were a true beauty! And so light!

Takahiko Katoh is celebrated in the whole town for his famous risottos!

Porcini risotto made with fresh porcini from Italy!

Of course, even a Frenchman loves Italian pasta!

Especially succulent penne arabiatta!

But my real love is for ravioli!

Chestnuts and Mascarpone ravioli in sage and butter sauce! Now, how about that for inventiveness!

A pasta I would have for dessert any time!

Talking of dessert I decided to go for a small cheese plate (the dessert will be for my next visit!):
Dolce Gorgonzola, Talegio and, surprise! Camembert made in Okayama Prefecture, Japan!

Have I convinced you for a second visit?

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Shizuoka sake Tasting: Senju Brewery: Junmai Ginjyo (Rice grown free of agrochemical agents)

November 7, 2011 dragonlife Leave a comment

Senju Brewery in Iwata City produces what could be termed “maboroshi sake”, “hidden sake”, as it is difficult to obtain away from Iwata City. They produce superlative sake and shochu, and what’s more they have recently joined a growing number of breweries making sake with rice cultivated without any agrochemical agents!

Creating junmai ginjyo with such a rice is a proof of courage and extravagant quality!
Interestingly enough, the name “Senju” almost does not appear on the label!

You will find it on the cap!

Rice milled down to 55%
Alcohol: 15~16 degrees
Bottled in July 2011

Clarity: Very clear
Color: Faint golden hue
Aroma: Discreet, dryish and fruity.
Body: Fluid
Taste: Dryish and fruity attack backed up by a little junmai petillant.
Complex and sophisticated.
Greens, dry apples, coffee beans, notes of mandarines and liquorice.
Drinks very easily.
Disappears quickly on a sweetish note.
Turns slightly drier with food with more greens appearing.

Overall: Definitely a sake conceived for tasting although it beautifully marries with food thanks to its pronounced dryness.
Feminine in approach, a sake greatly appreciated for its own sake although I particularly enjoyed it with deep-fried vegetables!
Tends to disappear quickly, making it so easy to drink!

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Healthy Lunch at SPICE in Mishima City (Autumn 2011)!

November 5, 2011 dragonlife 4 Comments

Service: Very friendly
Equipment: Great general cleanliness
Prices: Reasonable
Strong Points: Local vegetables and meat! Very healthy meals!

The other week I visited Spice for the second time for lunch again!
Here is a place with a true notion of healthy food!
Practically all vegetables are grown locally and most of the meat is also raised in the neighborhood!
Considering the quality, variety and taste, these lunches are a real bargain!

The Missus and I both opted for the 1,890 yen lunch (the most expensive on the menu).
Here what we savored:

It includes first a large vegetables plate which can be ordered individually for 1,050 yen as a “Vegetables Lunch Plate”!
Let me show it to you in detail:

Marinated mushrooms, tougan/winter melon/冬瓜 ratatouille and kabocha salad with raw ham.

Vegetables for dipping in the Italian-style Bania Cauda sauce!

The Bania Cauda dip sauce and various sorts of beautiful crunchy and tasty lettuce!

Delicious cauliflower and vegetables soup!

As the main dish the Missus had ordered the salmon and broccoli spaghetti!

For a better view!

My bread was served with sumptuous olive oil!

My main dish: Jidori Chicken raised in the region roasted and served with luccola sauce on a bed of mushrooms and accompanied with fried local vegetables!

Perfectly balanced sauce!

Beautiful and delicious vegetables!

The menu also included a cute home-made raspberry ice cream…

… and coffee served as it should be!

Pity it is too far to stay there for dinner, but I’ll find a good reason to one day!

SPICE
Mishima City, Hon-cho, 7-30, Via701-2, 2F
Tel.: 055-981-8889
Opening hours: 11:30~15:00, 18:00~22:00
Closed on Mondays
Parties welcome!
HOMEPAGE (Japanese)
Entirely non-smoking!

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7th Sake Festival-Let’s Meet the Brewers in Shizuoka City!

November 4, 2011 dragonlife 2 Comments

Good sake knows no borders!

Among many very active events promoting sake and Shizuoka Sake in general the Meigara Tanhou Kura no Kai/Dai Nanakai Kuramoto to Kataru Kai/ Sake Matsuri/銘柄探訪　蔵の会　第７回　蔵元と語る会　２０１１　酒祭/Discover the Brands Breweries Association/7th Let’s Speak with Brewers Association/2011/ Sake Festival is drawing increasing attention.
Its 7th edition was held on the 3rd of November In Granship, Shizuoka City and gathered no less than 250 guests (for a demand double of that number!) and 14 brewers from Shizuoka Prefecture and 10 brewers from Akita, Yamagata, Fukushima, Ishikawa, Gifu, Okayama, Hiroshima and Kochi Prefectures!

The guests certainly came in early to check the tables and brewers,…

while others participated in earnest to the tasting competition!

Mr. Doi, Chairman of the Shizuoka Sake Brewers Association and owner of Doi Brewery (Kaiun) in Kakegawa City!

I barely had the time to greet and photograph the participating breweries!

Yamanaka Brewery (Aoitenka) from kakegawa City!

Morimoto Brewery (Sayogoromo) from Kikugawa Citry!

Oumuraya Brewery (Wakatake) from Shimada City!

Suruga Brewery (Tenko) from Shizuoka City!

Sanwa Brewery (Garyubai) from Shimizu Ku, Shizuoka City!

Kansawagawa Brewery (Shosetsu) from Yui, Shimizu Ku, Shizuoka City!

Eikun Brewery from Yui, Shimizu Ku, Shizuoka City!

Fujinishiki Brewery from Fujinomiya City!

Fujimasa Brewery (Chiyonomine) from Fujinomiya City!

Makino Brewery (Shiraito) from Fujinomiya City!

Fuji-Takasago Brewery (Takasago) from Fujinomiya City!

Takashima Brewery (Hakuin Masamune) from Numazu City!

Hamamatsu-Tenjingura Brewery (Shusseijyo) from Hamamtsu City!

Guest brewers from other Prefectures!

More of them!

All (paying) guests were offered an excellent two-tier bento box!

The first tier!

The second tier!

As for the kampai sake our table shared a honjyozo called “Yamatake Shirayuri/Mountain White Lily” by Makino Brewery in Fujinomiya City!

Once again a great, if a bit short, day to enjoy great sake and great company! Not to mention all the new friends!
See you again next year!

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笑い, 観光, Japan, Japanese Festivals, Shizuoka, Tourism

20th Shizuoka Street performance Festival/Daidogei: The side show!

November 3, 2011 dragonlife Leave a comment

Last year’s winners from Russia!

The 20th Shizuoka Street Performers Festival or more simply, Daidogei/大道芸/ is being held from November the 3rd thru the 6th!
What was originally a government-sponsored event has become an entirely privately-run affair which means that you have to pay to watch the top performers in designated places as Shizuoka has become one of the main stages of the Street Performers World Cup taking place in many countries all year round!
But there is stil what I call the “side show”, that is what happens around non-designated performers acting in the streets (with the occasional stars coming later to join their peers) and in the crowds.
This is　as good a source for photography and I wish to share the few pics I had little time to take today, hoping they will incite you into a far better picture story!

Once a kid, always a kid…
Those little red noses are for sale for a 100 yen… business is business…

Captain Sparrow busy cooking potatoes!

Halloween was celebrated only a few days ago…

There will always be balloons on sale at festivals, but may I suggest nice ladies are left alone to do it?

Nail design is big in Japan!

And face-painting is, too!

The other side of the screen…
As usual Asahi TV Channel took a big chunk of Aoba Park Avenue with the dubious reason they are part of the live show… The only TV Channel among the 5 permanent TV Channels in Shizuoka Prefecture to think so…

The main cameraman certainly has a big program in his hands…

We techinicians are part of the show, too, ain’t we?

Do you recognize some (local) celebrities?

These two gentlemen are an eternal part of the show!

Big muscles have always been popular with the Japanese…

An impromptu street performance?

A great day for the kids anyway as today is a National Holiday!

Ozzie wonders…
Can you guess who the male is?

This was not part of the show…
Apparently there had been a serious accident on a construction site nearby…

After dusk, a Russian butterfly had the kindness to fly all the way from the paying site for a free show!
By the way, do you know what “night butterfly” means in Japanese? LOL

Nota bene: There were plenty more titillating (offensive) sights, but with all these ids featured I couldn’t bring myself to publish them!
Mind you, I might be tempted next time (if I can keep the kids out of it!)! On Sunday if it doesn’t rain?

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観光, Fish, Heda, Hot Springs, Izu Peninsula, Japan, Shizuoka, Tourism

Shizuoka Touristic Spot: Heda in Izu Peninsula!

November 2, 2011 dragonlife 2 Comments

Heda, a harbor tucked away inside an almost closed cove is the epitome of what Izu Peninsula in Shizuoka Prefecture has best to offer to any tourist, be he/she Japanese or from distant shores!
-A resort off the beaten tracks.
-A spa renowned for its thermal hot springs.
-A major fishing harbor part of Numazu City, one of the main providers of seafood to Tokyo.
-Arguably one of the best spots to admire Mount Fuji in the whole of Japan!
-A gastronomic venture with its deep-sea fish and marine life including the largest crab in the world, Takaashigani/高足蟹/Japanese Spider Crab!
-History: It was visited in 1854 by the Russian frigate Diana of the Imperial Russian Navy, the flagship of the Russian explorer Yevfimy Putyatin when it was damaged in a tsunami, following the powerful Ansei-Tōkai earthquake of 23 December 1854. The Diana sank while sailing from Shimoda to Heda for repairs!

Board in front of the tiny but extremely useful Heda Tourist Bureau.

Before I can extol on the reasons to visit the village let me explain the easy access:
Go down at Mishima JR Station (Shinkasen Bullet Train Stop) and proceed to the neighboring Izu Hakone Line Station (right of the Mishima JR Station South Exit). Board the local train/Izu Hakone Line to Shyuzenji (30 minutes, 510 yen). Take a bus from Shyuzenji Station, terminal No 6 to Heda (54 minutes, 1,000 yen).
The bus will reach Heda just beside the Tourist Bureau you ought to visit to get as much information and as many pamphlets as possible from the very kind staff!

First of all, Heda is a paradise for photographers, amateur and professional alike, who can take innumerable shots of Mount Fuji from various view spots all year round as the sacred mountain is changing its robes daily!

In Autumn, one may sight Mount Fuji as a dark and mysterious figure shrouded in mists looming beyond the sea.

Sometimes it does look as surging out blue expanses!

At dusk it will be blurred out of the sky by magnificent sunsets irreverently crossed by returning squid fishing boats!

Once you have managed to take your eyes off Mount Fuji you will realize that the cove itself is also worth clicking away all day long!
In the middle of November the surrounding mountains will explode into autumnal colors and the first snow will don a cap to the faraway Mount Fuji!
But before you linger on the inside beach let me take to the tiny Shipyard and Suruga Bay Deep-Sea Museum past the old lighthouse!

It is an old and almost decrepit building, the more when you realize that the various monuments left and donated by the Soviet Government date back to 1947!
But the entrance fee is a mere 200 yen as the Museum is managed by the City!

The largest crab in the world, Takaashigani, almost 3 meters from leg tip to leg tip!

The Museum is divided into two distinct parts, the Shipyard & Suruga Bay Deep-sea Hall on the lower level and the upper level dedicated to Yevfimy Putyatin and his frigate Diana.

A real Sakegashira, a variety of deep-sea mahi mahi, even bigger than the Japanese Spider Crabs!

Most of the displays were donated by local fishermen or well-wishers. All names of fishermen, places and dates of catch are clearly indicated!

Tasmanian Giant Crab, the crab with the largest body (legs not included) in the world!

Crabs out of the deeps…

Spiders of the deeps…?

Hands off me, guys! (I know that I’m tasty!)

A ghost of the deeps…?

Sharks of the deeps…

They call that critter from the deeps a fan globefish!

Seesaw sharks!

Shark eggs!

For the marine history buffs!

Walking from the Museum towards the inlet you will go past the small quaint Shinto Shrine Maorokuchi Jinjya/諸口神社!

Keep walking under the pines and you will find the sacred shrine portal/torii/鳥居/ overlooking the inlet. Needless to say that the shrine is there to protect the fishermen and their families!

In summer that small pine forest is a welcome haven from the hot sun!

Away from the summer bathers, fishing buffs enjoy the day on the small pier in front of the shrine portal!

A last picture of Mount Fuji before walking back along the beach!

The shrine portal as it looks from inside the cove!

The beach is a great promenade out of season (I mean the bathing season!)!

Calm blue and beautiful waters away from the rough seas!

A monster from the deeps…? Utsubo/ウツボ/Moray eel!

A Nessie monster for the kids!

One can walk all the way to the center of Heda past fishing boats!

A squid-fishing boat! Red squids are a delicacy abundant in the Suruga Bay waters. The boats go at sea at night only.

Time to go back to our hot springs hotel! (next article!)

HEDA TOURISM ASSOCIATION & BUREAU
410-3402 Shizuoka Prefecture, Numazu City, Heda, 289-12
Tel.: 0558-94-3115
HOMEPAGE (English)

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Today’s Bento/Lunch Box (11/59): Sakura Inari Sushi & Sakura Ebi Tamagoyaki Bento!

November 2, 2011 dragonlife 2 Comments

Yesterday was the official opening of the Autumn Season (as opposed to the Spring Season) for sakura ebi/桜海老/Cherry Shrimps caught exclusively off the Shizuoka shores!
Naturally, the Missus bought some at a local supermarket!

This time she prepared the rice as inarizushi!

The pouches for inari zushi are made with deep-fried tofu sheets readily available in any supermarkets. You first cut them in halves and then cut inside with a sharp knife to form a pouch. Of course you can also buy them as the finished product!
The Missus prepared sushi rice and mixed it with sweet preserved sakura/cherry blossoms for a cute color!

A side box with beautiful colors again!

The Missus made tamagoyaki/Japanese omelette with sakura ebi and leeks! Soooo tasty!

Fresh lettuce, pickled fuki/bog rhubarb from Nagano Prefecture, Shizuoka plum tomatoes and home-pickled cucumbers seasoned with golden and black sesame seeds!
For dessert, red heart kiwi fruit. Incidentally Shizuoka Prefecture is a major producer of kiwi fruit!

Did I say I loved it? LOL

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