Tag Archives: meat

レシピ, Barbecue, Beef, Chicken, 美食, 酒, 静岡県, 静岡美食, 観光, 農業, Food, Fujinomiya City, Gastronomes, Gastronomic Photography, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, Photography, Pork, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Shizuoka Prefecture, Tourism

BBQ with local Chicken, Pork & Beef in Fujinomiya City! (under Mount Fuji!)

February 17, 2014 dragonlife 4 Comments

Yesterday was a lucky day!
I had the day entirely free but didn’t have a clue how to use iTt
Moreover the weather so good it felt like a balmy Spring day!
On a hunch I went to Shizuoka City JR Station to see where I could go.
I was looking at the station map when someone lightly tapped my shoulder.
I turned around to discover N., a very old chum of mine!
-What brings to Shizuoka Station? he asked me
-I wish I knew! And where are you going to yourself?
-Fujinomiya City! M. is having a small BBQ lunch party at his workplace and he just invited me?
-M.! (another old chum of mine!). I didn’t know he was holding a BBQ!
-Well, it was decided on a whim as he wants to celebrate his going back to New Zealand!
-Really? Could you call and see if he is ok with my joining!
……….
-He said, fine we are waiting for the both of you to join the fun!

Although it looks a bit far on a map, Fujinomiya City, especially Fujinomiya Station is not that far from Shizuoka City.
First you go to Fuji City and then change to a rain on the Minobu Line. Very simple.

Mount Fuji at Fujine Station!

If you want to take great pics of Mount Fuji this is the line to board!

A half Mount Fuji in Fujinomiya City!

Fujinomiya City is at the very foot of Mount Fuji, so people there have somewhat stopped noticing it!

Mount Fuji lost in aerial cables!

Red light Mount Fuji!

Pachinko Mount Fuji!

Our friend A., the back of A., another chum, J., a new friend, and Dino, another old pal!

A.’s workplace includes a small veranda where we can hold BBQ in the sun!

The LP gas operated BBQ gear, all imported from New Zealand!

Can be used in 4 different ways!

M. at work!

Greta chicken and pork!

Fujinomiya City is a major meat producing area and on that day all the chicken, pork and beef were local!

We had twoKiwis, one Ozzie, one Croatian, two Canucks, one Pom, two Yankees and a Frog on that day!
But we all spoke English!
And we all like our meet well cooked!

The beef was to be cooked later!

Just the minimum of greens on that day! LOL

M.’s is a great workplace where you can have a peek at Mount Fuji from all kinds of angles!

Time to grill the enormous beef steaks!

R,. M., M. the host, Dino and a Grateful Dead lover!

The beef is sizzling under the lid!

I shared my beef with N.! It was just too big!

M. and J. having a musical break!

I had an early switch from the beer to New Zealand Hawke’s Bay red wine!

R. having a peek!

Serious drinking business for R. and Dino!

Dino’s awful mixture!

Grateful Dead and R.!

We had a bit of a long way back home as some trains didn’t reach Fujinomiya City because of the recent snow storm!

When we changed trains at Fuji, I noticed the snow on the roof of the train we had just left!

Looking forward to my next trip to Fujinomiya City!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.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,

Must-see tasting websites:

-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
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 牛肉, 美食, 酒, 野菜, 静岡県, 静岡市, 観光, 駅弁, 魚, 魚海の幸, 農業, Fish Markets, Gastronomes, Gastronomy, Izakaya, Japan, Japanese Gastronomy, Life in Japan, Recipes, Restaurants, sake, sashimi, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka marine products, Shizuoka Prefecture, Shizuoka Sake, Shizuoka Seafood, Shizuoka Traditonal Handcarfts, sushi, Sushi bars, Sushi restaurants., Tourism

Railway Stations in Shizuoka Prefecture 2: Shizuoka City JR Station

November 13, 2013 dragonlife 4 Comments

What is this fish called at Parche Market inside Shizuoka City JR Station?
Scroll down for the answer!

Shizuoka City JR (Japanese railways) Station is a fairly big one, even by Japanese standards as it situated in the very middle of Japan and sees untold numbers of travelers!

North Exit!

Shizuoka City is divided into three distinct Wards: Aoi Ku in the North, Suruga Ku in the South, and Shimizu Ku in The East.
When I arrived in Shizuoka City in 1976 it was still a shambles of a station all wooden planks and steel frames. But in 1977 it saw its first face-lifting with the creation of Parche Department Store above the Station.

South exit!

Before Parche was open there was not communication between the north and south exits and you had to pay a platform ticket if you were in a hurry, but now, the exits are only 30 second walk from each other and that fact has helped develop the southern half of the city.
The station and its surroundings have since seen a lot of modifications resulting in a fairly modern and clean railway station.
It is worth visiting as it includes so many shops and stores.
I will spare you from the ubiquitous chain diners, coffee shops et al and show you what is worth a stop or at least the reason for it!

Great sandwiches at Subway, just on the right side of the northern exit. I know it is a big franchise chain but the vegetables used are local!

The Shizuoka Tourism Office on the north exit right between the two entrances.
English spoken there at least on weekdays!

The Shinkansen/Bullet Train Tracks Entrance!

The Tokaido Railway Line Tracks entrance!

There are many automatic tickets machines but you can buy and reserve your tickets at the Japan East Railway Line Ticket Booth. English spoken!

Or you could buy the same tickets and reserve tours at The Tokai Tours Company across. English spoken there, too!

You have many direct accesses to the Parche Department Store for all kinds of shopping on the 5 floors!

Bellmart Convenience store where you can buy English newspapers!

Let’s visit the right half of the ground (first) floor of the station first!
I recommend the fresh sandwiches at Cafe Danmark!

Soup Stock Tokyo. Great in winter!

Tokaiken Company Booth: Ekiben/Railway Lunch Boxes!
A must for a long travel as they sell more than a dozen different boxes all containing local food! A great way to discover the Shzuoka gastronomy!

The right side of the station is owned and administered by ASTY Company.
You can enter the complex through 3 different entrances.
Let’s go and see what’s inside!

GRAND SHOP selling all kinds of local food souvenirs!

Belgian Manneken Waffles!

Green Tea Madeleines at Laurier!

Bagels at Bagel & Bagel!

Traditional local Wagashi cakes called Abekawa Mochi!
Great for vegans!

Healthy Japanese food at Osozai Cafe!

Sumpu Raku Ichi!

This shop is a must visit as it sells food and crafts from Shizuoka City and its surroundings!

A multitude of local food souvenirs!

Enormous fresh wasabi with its stems and leaves!

Shizuoka Sake, beer and soft drinks!

the right prat of Sumpu Raku ichi Shop is dedicated to local crafts!

So many of them and regularly changing that it is worth a report of its own!

Saboten Restaurant/Shop for tonkatsu!

Traditional local Japanese gastronomy at Sunchuan Togeppou!
Arguably the best restaurant in the whole station!

Soba/buckwheat noodles restaurant!

Japanese restaurant specializing in Japanese seafood and fish gastronomy!

Japanese-style Western food at Tokyo Nashi Goren!

Coffee, cakes, biscuits, wine, cheese and what else at KALDI!

Some very interesting traditional Japanese apparels at Kyoto Raku Fu Shop!

Japanese izakaya: Roydo!

Hachokura Izakaya: Great local seafood!

Udon noodles and local sake!

Shizuoka and Nagoya-style ramen!

Non-smoking cafe: Platini!

Sankyu Izakaya serving oden and great Shizuoka sake!

Taisaku Izakaya: good seafood and Shizuoka sake!

Yoshineka Shop sells the best Shizuoka himono/sun-dried fish!
Did you know that Shizuoka Prefecture produces half of all himono in Japan?

Great bento there!

Umibouzu Izakaya: Great oden and Shizuoka sake there!

Now let’go to the left half of the edifice and enter Parche Shokuzaikan/Parche Food Market!
Even if you don’t buy anything, it is worth more than one good look!
So much true local food there!

Shizuoka Green Tea!

Shizuoka Wasabi and derived products!

Abekawa Mochi wagashi!

Compose your own sushi lunch there!

Japanese brochettes at Nihonichi!

Takoyaki/octopus dumplings at Takosen!

Organic food at Natural House!

Let’s enter the real (and large) supermarket!
Fruit and vegetables!

Dried and preserves seafood!

Very cheap and tasty sushi bento/donburi!

Great fresh fish and seafood market!
More than half is caught off Shizuoka Prefecture shores!

All these fish were caught in Shizuoka Prefecture!

The answer to the quizz:
Yagara/Trumpet fish caught in Suruga Bay!

One of the best meat delicatessen in town!

Great fried food at reasonable prices for immediate consumption!

Japanese traditional cakes!

Uogashi Conveyor Sushi restaurant!
Quite good for such a restaurant!

Raggenmeyer, an excellent bakery!

And don’t forget the flowers!

RECOMMENDED RELATED WEBSITES

Shop with Intent by Debbie
BULA KANA in Fiji
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.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,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食, 酒, 野菜, 静岡県, 観光, Food, Gastronomes, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, Life in Japan, Markets, Photography, Railway Stations, Shizuoka, Shizuoka agricultural products, Shizuoka Prefecture, Tourism

Railway Stations in Shizuoka Prefecture 1: Shuzenji in Izu Peninsula!

November 11, 2013 dragonlife Leave a comment

The only real Wasabi Shochu in the whole world by Bandai Brewery in Shuzenji!

If you wish to visit the Izu Peninsula, especially away from the beaten tracks, Shuzenji Station should be your starting point!
Wherever you come from in Japan or Shizuoka Prefecture, first go Mishima City and change trains from the JR Railway Line to the Private Izu Hakone Senzu Line which will take you all the way to Shizenji, its final destination.
Shuzenji is a, if not the, major hubub in Izu Peninsula whose hot springs have been famed for unknown centuries.

Shuzenji Hot Springs sign in front of the station.

But when it comes to discover and buy local products for really original gifts and souvenirs, Shuzenji Station is the best place as it provides for all in small enough space to enjoy browsing!
Let me take you on a quick tour!

Shuzenji Station seen from the outside.

What’s that small food booth by the entrance?

Local ekiben/railway bentos, 7 of them! A must for your meal on your way back!

There are two entries to the shop. Pick yours!

But you are already hungry?
No problem, there is a hot food stand inside the souvenir shop!
Once you feel revived, we can start shopping!

Izu Peninsula is by definition is surrounded by the sea. Now, how about some nori/dry seaweed seasoned with wasabi? Incidentally, Shizuoka Prefecture produces no less than 80% of the whole Japanese wasabi crop!

The shop is full of artifacts to remind you this is wasabi land! (actually the second land in Shizuoka Prefecture, as wasabi was first grown in Utougi/有東木 in Shizuoka City!)

When it comes to wasabi related processed products, it is just an embarrassment of choices!

Now, something for the vegans and vegetarians, Kuromai Daifuku/Black Rice Buns/黒米大福, Soba Daifuku/そば大福, Mame daifuku/Soy Beans Buns/豆大福 and more!

Jam Sticks made with fruit cultivated in Izu Peninsula whose fruit is another major product!

For vegans and vegetarians again: Kuromai Udon/黒米うどん/Black Rice Udon, and Shizenjyou Soba/自然薯/Wild Yam Soba!

More wasabi-related processed products!

Japanese sake line-up (of the more reasonable prices) from Bandai Brewery, the only sake brewery in Shuzenji and Izu peninsula!

Forget the bottle on the left… the bottles in the center are shochu from local rice by Fujinishiki Brewery (located nesr Mount Fuji), a white loquat wine bottle by Bandai Brewery and some fiey shochu by the same!

The only real Wasabi Shochu in the whole world by Bandai Brewery in Shuzenji!

Real wines by the Naka Izu Winery, the only wine-producing compabny in Shizuoka Prefecture!

Again, more wasabi-related processed products!

This is only a small round-up, and I’m sure you will find more to your liking!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 酒, 野菜, 静岡県, 静岡市, 観光, 魚, 魚海の幸, 農業, Fish, Fish Markets, Food, Gastronomes, Gastronomy, Japanese Gastronomy, Markets, Meat, S-Pulse Dream Plaza, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Shizuoka Sake, Tourism

Japanese Gastronomy, Markets & Local Products at S-Pulse Dream Plaza in Shimizu Ku, Shizuoka City!

November 11, 2013 dragonlife 2 Comments

Kappa Chan at Kaldi Store!

If you have the occasion to visit (choose a rainy day!) Shimizu Ku (formerly Shimizu City before it was merged with Shizuoka City), you ought to try and visit S-Pulse Dream Plaza to have a good look at the local gastronomy in markets and taste it in the many restaurants inside! I can assure you there is lot to investigate as Shimizu is a major fishing harbor in Japan and is surrounded by the greatest variety of agricultural producers!

First of all take the Tokaido Line/JR Line and get off at Shimizu.
Once past the ticket machines turn right, walk to the first exit and go down the stairs!

Once downstairs turn left and look for the bus stop ring!

Your bus stop is just beyond this (strange) sign!

This is the schedule (weekdays on the left and week-ends on the right) for the free limousine bus service to S Pulse Dream Plaza!

Incidentally this is also the bus stop for the free limousine bus to the ferry harbor if you want to take a ferry boat to Toi, Izu Peninsula!

This is your bus!

Board in at any of the two doors!

Alright let’s have a good look at the restaurants and shops on the first (ground) floor!
Suruga Wan Shokudo/Suruga Bay Canteen!

Hatoba Kitchen Restaurant!

I told you that Shimizu is a major fishing harbor!

Kaldi Coffee Farm!
They also serve a great selection of wine, sauces, preserved foods, pasta, etc.!

Tezuka Shoten Ramen JIN Restaurant!

Totoraku, serving fried sakuraebi bowl from Yui among others!

Manmaya Eel Shop!

Shimizu Harbor delicatessen and bento shop!

Kaidoya shop specializing in unusual marine products!

Nobu Chan Fish Market specializing in Shimizu Tuna!

Live TV of their kitchen!

Have a god look at the shop, left and right!

Great and so reasonable fresh sushi bento!

Only seasonal and local as far as fresh fish is concerned!

Live seafood also available!

Spicy Shizuoka Tuna preserves!

And of course the Shizuoka specialty, bonito/katsuo (cooked in this case)!

Kanei Suisan Shop specializing in sundried fish/himono and preserved marine products!

First-class preserved seafood!

Irifune Vegetables & Fruit Market!

Benihoppe/Red Cheeks Strawberries, a Shizuoka specialty since 2002!

Shimizu Groceries Store!

Taki Delicatessen Shop!

Tonkatsu Saboten Shop specializing in tonkatsu!

Great variety of very reasonable bento!

Shinoda Liqueur Shop, one of the very best in Shizuoka Prefecture where you will find local and Japanese drinks of all genres!

Rare shochu from Shizuoka Prefecture!

Shizuoka sake mini cups and mini bottles!

Rare sake from Shizuoka and elsewhere!

At the bottom Shizuoka Craft beers by Bryan Baird and Stephan Rager!

Minato Pan, a great bakery where you can eat onsite!

Mount Fuji melon Bread!

I already have introduced Umi Sushi Restaurant there but there are more to come as well as other shops and attractions!
Stay tuned!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 農業, Gastronomes, Gastronomy, Meat, Recipes, Tourism

10 “Leg” Foods of the World!

October 8, 2013 dragonlife Leave a comment

What are these?
They were served in my hometown, Chalon Sur Saone, Bourgogne, France!
See below last picture!

To give a little help (actually he helps me!) Russell Deasley, the mastermind of a superior Homepage/Blog with the name of THE TOP 10…of Anything and Everything! I have been thinking what could be the different “10”, be they the best, worst or whatever, I could come up with. And the ideas are coming fast and thick!

I had been wondering for quite a while what people all over the world did with the legs of the many animals they eat and decided to do a little research to find at least 10 of them. There are more of course, but let’s say these are my favorites!

1) Chicken Legs in Tikka fashion.
INDIA!

2) Snow Crab Legs just before being cooked in Shabu-Shabu Style.
JAPAN!

3) Leg of Duck Roasted with Wine Sauce.
CANADA!

4) Leg of lamb Roasted
USA!

5) Leg of Pheasant Roasted
UK!

6) Leg of Pork Roasted.
CUBA!

7) Leg of Quail Roasted in Spices.
SPAIN!

8) Legs of Turkey Roasted.
GERMANY!

9) Leg of Venison in Moscovite Sauce with Pumpkin Varenyky.
RUSSIA!

10) Frog Legs Sauteed.
FRANCE!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 牛肉, 美食, 静岡市, 豚肉, 農業, Food, Gastronomes, Gastronomy, Hamburgers, Japan, Japanese Gastronomy, Meat, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Japanese Gastronomy: Juicy Hamburger Recipe-Nikujiru Afureru Hanbaagu-肉汁あふれるハンバーグ

September 10, 2013 dragonlife 2 Comments

The Japanese make a clear distinction between hamburgers served sandwiched between buns or bread and open hamburgers.

They call the American variety served between buns “hanbaaga” whereas minced meat steaks (stak hache in French) “hanbaagu”! Very little diffrenec in pronuciation but big difference in concept and serving!

Moreover the Japanese like their “hanbaagu” as “juicy” as possible, which explains why so many people prefer the open hamburgers in this country.
Here is a slightly off the beaten tracks recipe which should please those who like their favorite food soft and juicy!

Bear in mind that I leave the quantities open to allow for personal priorities. This is only the basic recipe left open to many variations!

INGREDIENTS:

Finely ground meat: preferably a mixture of beef and pork. Beef only is fine (for hallal and kosher cuisinesin particular)!
Finely chopped onion
Salt
Black pepper
Nutmeg
Breadcrumbs/panko
Milk (replace with light beef stock for kosher cuisine)
Eggs
Butter (skip or use fake butter for kosher cuisine)
Balsamico vinegar
Optional spices: Chili pepper, etc.
Optional vegetables: finely chopped vegetables (garlic, carrits, etc.) to be added to chopped onion

RECIPE:

Right away this recipe differs from more conventional ones:
On a cold frying pan drop finely chopped onion. Pour oil over the onion (not before dropping the onion in the frying pan) and stir-fry over low fire. This will allow oil to coat onion and prevent the taste to escape! Fry onion until they have become soft and transparent.
Let the onion cool completely first!

In a bowl drop the meat and add salt. Mix the salt in with a spatula.
Do not use your fingers! Otherwise the fat inside the meat will liquefy.

Mix the salt and meat until the meat attains a paste aspect. This requires some effort but this is one the keys for a juicy and soft “hanbaagu”!

Once you have achieved a paste form add onion, bredacrumbs, egg, milk, black pepper and mix well.
This time mix by hand! You should obtain a very sticky mixture than.

Note: as for salt added to the meat, the right amount is 0.8 % of the meat weight. This is the best amount to help control the amount of of water inside all ingredients. Too much salt and the meat will become watery. Not enough salt and the meat will dry down. A bit complicated, I understand! Actually this the amount of salt found inside a human body!

On a cold frying pan pour some oil. Deposit the hanbaagu over the oil and fry over a low fire.
A hot fire will mean a hard surface and a raw inside! Moreover the water contained inside the meat will escape and break the hanbaagu.
This is another important key to a juicy hanbaagu!

Do not put a lid over the meat! Other wise the temperature will rise too quickly and the hanbaagu will end flat!
Sponge off the first liquid coming out of the meat with kitchen paper as shown above.
When the bottom face has been properly cooked turn over and again sponge off any liquid coming out.

As an indication, once more than half of the meat has turned whitish it means that the bottom face is properly cooked. At this time turn the hanbaagu over.

It will take 12~13 minutes to cook the hanbaagu properly on both faces. When yo see some transparent juices seeping out the meat will have been cooked properly.

Take hanbaagu off the frying pan.
Add balsamico vinegar to the juices and reduce until half of it over a medium fire.
Add salt then if necessary.
Mix in some butter to liaise the sauce.
Place the hanbaagu over the sauce and coat both sides/faces and serve immediately with the rest of the sauce poured over the meat.

When you cut the hanbaagu it should be soft and well cooked but juices should not run out. But you bite it you will then be able to taste the juices inside the meat!

Bon appetit!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 観光, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Meat, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

Meat Gastronomy: My Best 10 dishes (and extras!) in Shizuoka in 2012!

November 7, 2012 dragonlife 6 Comments

My own creation: penne with Shizuoka wild boar simmered in red wine!

Shizuoka Prefecture is not only renown for its many vegetable and seafood varieties but also for its extravagant meat, be it beef, veal, lamb, chicken, wild boar or venison!
Pay a regular visit the many superlative restaurants that serve extravagant food at reasonable prices to make even gastronomes living in Europe and elsewhere envious!

Here is my own biased selection of the 10 top meat dishes I had the pleasure to savor in 2012 plus some extra to garnish the whole!

Teppanyaki/hot plate fried chicken breast from chicken bred by Aoki Farm in Fujinomiya City served at You-To Izakaya in Shizuoka City!

Gizzards, heart and liver on a poached egg of the same Amagi Shamo chicken bred at Horie Farm in Shuzenji, Izu Peninsula and served inside a Shizuoka-grown buckwheat galette and Shizuoka-grown wasabi leaves at Pissenlit French Restaurant in Shizuoka City!

The best of Japanese yakitori!
Chicken tsukune/long chicken patties made with ground chicken and crushed soft chicken cartilages served at Kushiyaki Taisho in Shizuoka City!

Oven roasted chicken from Aoki Farm and organically-grown vegetables by Bio Farm Matsuki both in Fujinomiya City and served at Le Comptoir de Bio-s French Restaurant in Shizuoka City!

Veal liver fried in mustard sauce and served with bamboo shoot and stuffed mini cabbage organically grown in Shizuoka City and served by Pissenlit French Restaurant in the same City!

Beef filet from animal bred in Minone Fram in Hamamatsu City and served with vegetables organically grown in Shizuoka Prefecture at Tetsuya Sugimoto French Restaurant in Shizuoka City!

Grilled Wagyu Beef Steak and mushrooms Gratin served at Beau Ciel French Restaurant in Shizuoka City!
No need for comments! Just extravagant and so reasonable at lunch!

Beef filet from cow bred at Okamura Farm and fried vegetables organically grown at Bio Farm Matsuki and served at French Restaurant de Bio-s, all in Fujinomiya City at the foot of Mount Fuji!

Pan-fried Home-made Boudin Blanc/French style white sausage served with French Le Puy lentils and local shiitake served at Caravin French Restaurant in Shizuoka City!
The only place so far where I could savor authentic French Boudin Blanc!

Pain de Foie Gras Matured with Mirin White Lees, Chouchou Farm Kankankan Musume Corn Vychissoise and soft pancake made with inca mezame potatoes served at at Pissenlit French Restaurant in Shizuoka City!
Mirin is sweet sake, and brewed in Fujieda City! A rare dish if there was one!

RYB Ton (pronounce “Louis Vuiton!) pork steak from animal bred in Fujinomiya City and Shizuoka-grown vegetables served by Osteria Porta Porta Italian Restaurant in Shizuoka City!
A pork that is served in top-class and expensive restaurants in Tokyo but so ridiculously reasonable here!

Cotes D’agneau/Lamb cutlets fried and oven-baked and served in demi-glace Madeira sauce and French ratatouille at Hana Hana French/Italian Restaurant in Shizuoka City! Once again so extravagant and reasonable!

A true Shizuoka French specialty!
Okabe wild boar and Shizuoka-bred pork Terrine as served at Chez Satsukawa French Restaurant in Shizuoka City!
I challenge any French visitor to visit us and savor it!

Yes, we have top-class traditional American gastronomy in Shizuoka City!
Oven-baked hamburger with egg, bacon in mustard sauce, lettuce, tomato and delicious fried potatoes at Tequila’s Diner Tex-Mex restaurant in Shizuoka City!

We even have French/Japanese style open hamburgers in Shizuoka City as served at Brochette French Restaurant with a beautiful mushroom sauce and mashed potatoes and corn!

Have I covered all the meat possible? LOL

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 酒, 野菜, 観光, 魚, 農業, Food, Food Health, Gastronomes, Gastronomy, Izakaya, Japan, Japanese Culture, Japanese Gastronomy, Recipes, sake, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Japanese Izakaya: 2012 Autumn Shizuoka Products at Uzu-Shizuoka City!

October 15, 2012 dragonlife 4 Comments

Service: Excellent and very friendly. Very Japanese atmosphere.
Facilities: Excellent washroom facilities. Great cleanliness overall
Prices: reasonable.
Strong Points: Great sake from Shizuoka and Japan Great Shochu. Home-made umeshu. Mainly local products, especially organic vegetables.

As I mentioned time and again, Uzu is the reference when it comes to all izakaya in Shizuoka Prefecture!
The reason is simple enough: The greatest combination of local anf Japanese gastronomy you could expect anywhere!

A truly traditional, but very comfortable, Japanese atmosphere!

If you can reserve or take seats by the window facing the small garden!

Ｋeep an eye open for the small interesting details! (Where did I find that?)

The gastronomy is truly wide-ranging: gaspacho appetizer made with local tomatoes, eggs and potatoes!

Always have a good look at the menu of the day handwritten on a separate sheet!

“Neba neba kaisen sarada/Sticky seafood salad”!
A salad composed of sashimi, seaweed and sticky vegetables such as okra topped with chopped leeks.

So tasty and healthy!

Rainbow trout sashimi plate!
The fish is raised at Kunugi Farm in Fujinomiya City!

Note that the wasabi root (grown by Mr. Sugiyama in Umegashima) is not grated but finely chopped! Extravagant!

Also served with finely chopped myoga ginger!

Now, what else did we have?

“Mangenton no negiton”!

Mangenton pork raised by Sanoman Co. in Fujinomiya City serves as tonkatsu with plenty of chopped scallions!

Half-raw tsukune made with Amagi Shamo Chicken bred by Mr. Horie in Shuzenji, Izu Peninsula!

It might be half-raw, but it is safe, healthy an yummy!

Fried organic potatoes, the Uzu way! All organic from Matsuki Bio Farm in Fujinomiya City!

For once I wanted a dessert!
Now, what did I have?

Now, you will get this dessert only in Japan!
Vanilla ice-cream topped with chopped ume/Japanese plum out of umeshu made with brown sugar left to mature for more than a year!

To be continued…

UZU
Shizuoka City, 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)

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, 農業, Gastronomy, Japan, Japanese Gastronomy, Sauce, Shizuoka, Tonkatsu, Tonkatsu sauce

Tonkatsu Sauce: The Basic recipe

January 22, 2012 dragonlife 13 Comments

Tonkatsu is another Japanese gastronomy fast becoming a global favorite!
The tonkatsu is not that difficult to achieve, but too often disappointment comes with the wrong choice of sauce or simply not realizing that the sauce is half of the recipe!

The sauce is not difficult to create and it is open to a lot of variations, so next time instead of using a dubious (cheap) product make your own!

The following recipe is only a basic one which will allow to work on quantities according to your taste and priorities!

INGREDIENTS:

Sesame seeds
Soy sauce (plenty of possibilities there!)
Worcestershire sauce (my favorite is Lea & Perrins, but it’s up to you!)
Tomato ketchup (if you can make your own, so much the better. Try and void too sweet specimens!)
Sugar
Water (easy on that!)

RECIPE:

Sesame seeds are the most important point in a tonkatsu sauce!
The more, the better!
Use golden sesame seeds.
First dry-fry them.

Grind the sesame seeds thoroughly with a mortar (Japanese-style is best!) and pestle.
Bear in mind that the mortar must be big enough to contain all the sauce!

This is where improvisation and personal tastes come into consideration!
First add Soy sauce, Tomato ktechup and Worcestershire sauce.
Mix well and check taste, then add sugar.
Check taste and rectify if necessary.
Add water to liquefy the sauce. Careful there. Too much water and you will end up with soup! Proceed slowly!

Taste again to make sure it is perfect!
Now, there are many things you could further add:
I personally add some very strong Japanese mustard for more zip.
Ground pices of all spices can be considered, but proceed carefully!
There is no need to add salt!

Try to present the sauce in the mortar for better impression and invite your family, friends or guests to serve themselves!

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

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

Chicken, 美食, Dessert, 酒, 野菜, 茶, 観光, 魚, 農業, Fish, Fuji-Takasago Brewery, Fujinomiya City, Gastronomy, Japan, Japanese Festivals, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Tourism, 地酒, 富士宮市

Japanese Gastronomy: Fuji-Takasago Brewery Public Opening with Sanoman Delicatessen in Fujinomiya City!

January 16, 2012 dragonlife 2 Comments

Some happy participants!

For the last 8 years or so Fuji-Takasago Brewery has been holding a Brewery Public Opening Day on their premises in Fujinomiya City with the collaboration of Sanoman Co., the largest delicatessen company in the Prefecture.
The event is attracting a lot of attention from the whole of Shizuoka Prefecture as demonstrated by thousands of visitors from all corners of the Prefecture!
The joint event has become a reference for an ever-growing number of similar festivals in Shizuoka!

The train saw a lot of people going down at Nishi Fujinomiya Station at a walking distance from the Brewery. Some of them took the opportunity to eat hot pork soups at Sanoman Co. which stands on the other side of the street!

The soups on offer!

They were the more welcome by the cold weather!

I had a quick look inside Sanoman Co. as I knew quite a few of their products would be on sale on the Brewery premises!

And then we had only the street to cross to enter Fuji-Takasago Brewery!

The whole staff with their young owner were busy welcoming everyone!

Take note of the Fuji-Takasago sake kegs!

Quite a few notable visitors were already enjoying themselves including Kenya Yoshimura, owner of Uzu Restaurant in Shizuoka City!

Sakekasu/sake white lees were on sale for customers who will use them for amazake/sweet sake or nabe/hotpot back home!

Fujinomiya Yakisoba!

Visitors were even treated to a show by local folklore dance groups!

A keen crowd!

Cute kids taking part in the dance!

Slightly tired performers!

But my first destination was the sake served for free by the brewmasters (Noto School) themselves!

Directly from the brewing tanks!

Many local producers were selling their products!

Strawberry jams and cakes!

But the cold weather required plenty of hot food: Delicious croquettes by Sanoman Co.!

Baked sweet potatoes!

Hot tonjiru soup!

It certainly brought smiles on many faces!

Even so, quite a few visitors gathered around one of the many fires!

Another method to keep away from the cold was to queue for more free sake!

What with visitors coming from far away the brewery staff was busy selling their nectars!

It was a battle to reach the bottles!

Sake is fine but one can’t drink on an empty stomach, so it was back to the food stands!

Mind you, there was plenty of green tea on offer!

Home-made natural yeast bread!

Tonjiru soup and karaage chicken!

Now, what is this freshly made anko/sweetmeats for?

Dorayaki!

Apart of Fuji-Takasago Brewery and Sanoman Delicatessen, there were two more stars present!
First Kunugi Rainbow Trout Farm from Fujinomiya City!

It was non-stop work for the Kunugis!

Couldn’t wait for these beauties to be ready!

Yummy!

Very happy visitors!

A very rare treat: Red caviar from the land, Rainbow trout Roe!

Another rare treat: canned raibow Trout!

The other star was yakitori by Aoki Chicken Farm in Fuji City!

They certainly needed a lot to satisfy the enormous demand!

Absolutely non-stop work again!

I can guarantee you they were worth the wait!

I’ll have to come earlier next year!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

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

Beer, Chinese Cuisine, Chinese Restaurants, Crustaceans, 牛肉, 美食, Dessert, 酒, 野菜, 観光, 魚, 魚海の幸, 車海老, 農業, Fish, French Cuisine, French gastronomy, French Restaurant, Gastronomy, Izakaya, Japan, Japanese Gastronomy, Restaurants, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tempura, Tourism

Memorable Gastronomy with Shizuoka Products in 2011!

January 3, 2012 dragonlife 2 Comments

Fujiyama Wagyu Beef, Utogi Wasabi and Ameera Rubbins Pearl Tomatoes!

2011 was an eventful year for many reasons, some unwanted, even dreadful, and others more conducive to social happiness. I would prefer to remember the latter to help nurture a positive attitude towards a future we cannot predict! Being a convinced agnostic hedonist does help but I’m sure that gastronomes, whatever their credo, will realize how lucky we are in Shizuoka to be able to attain to ever-growing pleasures with seemingly simple local ingredients!
Here is a proposal for a full course, albeit a long one, representative of a dinner I would have enjoyed in 2011!

APPETIZERS/STARTERS:

Rainbow Trout Sashimi Plate!
These rainbow trouts are raised by Mr. Kunugi in Fujinomiya City!

in any repast drinks are most important as they are they insure the link between the dishes!
Japanese sake brewed by Takashima Brewery in Numazu City!
These labels are of a particular interest as they advertized the edible seaweed varieties found in Shizuoka Prefecture!
Note: For friends who may not drink alcohol I would recommend ginger ale made with Shizuoka-grown ginger or Shizuoka green (and black!) tea under various forms!

Tomato Tempura!
Uzu Izakaya in Shizuoka City serves it regularly with organic tomatoes seasoned with home-made yuzu koshio paste!

Sakekasu tempura!
Setsugekka Soba Restaurant in Shimada City serves this tempura concocted qith sake lees produced by their neighbors at Oomuraya Brewery!

Carrot Soup and Carrot Leaves Mousse on a Tomato Bed!
All vegetables are organic served at Pissenlit in Shizuoka city making use of the whole vegetables!

Vegetables in Banya Cauda style!
As served at Piatto in Shizuoka City! All vegetables are organic and grown in Shizuoka!

FISH & SEAFOOD

Steamed Black Bass/Suzuki/鱸 from Suruga Bay and vegetables by Mr. Furuya in Asabata, Shizuoka City!
As prepared and served by Cham Chinese Izakaya in Shizuoka City with a light warm vinaigrette!

True Seabream/Madai/真鯛 with cockles and vegetables, all from Shizuoka!
As served Italian-style by Il Castagno in Shizuoka City!

Imperial Prawn/Sakura ebi/車海老 Tempura!
As served by Setsugekka Soba Restaurant in Shimada City!

MEAT

Fujiyama Wagyu Beef, Utogi Wasabi and Ameera Rubbins Pearl Tomatoes!
As prepared by the Missus and I!
Fujiyama Wagyu is one of the thirteen varieties of wagyu bred in Shizuoka Prefecture which positively compare to Kobe Beef!
The wasabi is grown by Maruichi Farm in Utogi, the birthplace of this most remarkable ingredient!
The Ameera Rubbins Pearl Tomatoes are grown in Iwata City!

Foie gras poele on Corn Galette with Madeira Sauce!
This can qualify as an extravagant appetizer too!
The galette was concocted at Pissenlit in Shizuoka City with high-grade Kankanmusume Corn grown by Chouchou Farm in Iwata City!

Jidori Chicken Poêlé served with a Old Mimolette Cheese topping!
Fuji City is famed for its Jidori Chicken and Gentil in Shizuoka City serves it in extravagant simplicity with a topping of 24-months old Mimolette Cheese!

DESSERTS

Soy sauce and Brown Sugar Mousse Cake, Frozen Organic Mandarine and Lemon Sorbet!

Tetsuya Sugimoto in Shizuoka City is a master of off the beaten track desserts!
The soy sauce is created by Amano Company in Gotemba City and the brown sugar is made with sugarcane grown in Kakegawa City. As for the mandarine and lemon, they are of course organic!

Carrot Crème Brulée and Mandarine Caramelisée!

As served at Pissenlit in Shizuoka City. Both the carrot and mandarine are organic!

Organic Carrot ice Cream!
This could be served as an appetizer, a refresher between dishes or a dessert at Comptoir de Bios in Shizuoka City!

Pheasant Egg Pudding and brown Sugar ice Cream!
Again created by Tetsuya Sugimoto in Shizuoka City with pheasant eggs produced in Hamamatsu City and brown sugar made from sugarcane grown in Kakegawa City!

Naturally I still have missed a lot and I sincerely hope I will be able to introduce other discoveries by the end of this year!

RECOMMENDED RELATED WEBSITES