Tag Archives: Oysters

Eel, Hamamatsu City, Japanese Gastronomy, Maisaka Cho, Maisaka Maruma Kofuku, Oysters, Shizuoka Prefecture

Oysters and Eels at Maisaka Maruma Kofukumaru in Maisaka, Hamamatsu City!

March 13, 2020 dragonlife Leave a comment

Car park for motorised visitors!

Service: shy but very welcoming and attentive
Equipment and facilities: overall very clean if a bit rustic. Excellent washroom outside, better than expected considering their outlook.
Prices: reasonable
Strong points: top-class fresh oysters and eel! All local!

Entrance.

If you like oysters, especially fresh and eels, preferably local, Maisaka Maruma Kofukumaru (long name as they also add “Kakiya/Oyster Place” to it!) is the place!
A bit difficult to find, follow the Google Map link below for people who come by car. As for train travelers get off at Maisaka JR Station!

Mariners’ good luck charm?

The place!
It does not look much as it is owned by the local oyster and eel farmers!
Minimal decoration but scrumptious food!

The common toilets/washroom outside. Actually very clean and practical in spite of the rustic appearance!

If the place is busy (and it can be very busy on winter weekends!) a waiting room is there for you!

Very simple but very convivial!

Some customers do come after a long drive!

Interesting posters!

The official logos of the place!

Recommendations of the day!

More recommendations!

The menu, with photographs for better understanding!

Fresh oysters from nearby Hamana lake!

Actually steamed oysters are even better!

With authentic tradiitonal Japanese country food!

With light white miso and shellfish soup and Japanese pickles!

Mazegohan/mixed steamed rice!

Local eel lunch set!

Light broth soup and Japanese pickles!

Extremely reasonably priced local roiled eel on rice bowl!

Authentic. local, tasty and so healthy!
Definitely worth the long trip!

MAISAKA MARUMA KOFUKUMARU/舞阪マルマ幸福丸

〒431-0211 Shizuoka Prefecture, hamamatsu City, Maisaka, 2621-114
Tel.: 053-592-2340
Opening hours: 10:00~16:00. Closed on Thursdays.
cash only

GOOGLE MAP
Access by train: get off at Maisaka JR Station.

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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, Pie
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Must-see tasting websites:

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-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
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美食, 魚海の幸, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Oysters, Shizuoka, Shizuoka Cuisine

Japanese Gastronomy: Oysters steamed in Rice/Kaki Meshi Recipe

March 11, 2012 dragonlife 2 Comments

Winter means a large supply of fresh oyters in Japan and many other countries! But we certainly need some fresh and simple ideas to consume them, even if raw oysters are the norm.
Oyster chowder is a traditional option for example.
Have you heard of this typical Japanese dish called “Kaki Meshi/牡蠣飯, or oysters steamed in rice?
It has the advantage of being a hearty, simple and very healthy recipe.

Here is the basic recipe. There are plenty of options open for it!

INGREDIENTS: As I often do with basic Japanese recipes, I leave it to you as for exact quantities to accomodate personal preferences and priorities.

-Oysters/蠣
-Rice/米
-Soy sauce/醤油
-Japanese sake/酒
-Dashi/Japanese soup stock/出汁
-Grated daikon/大根おろし
-Ginger/生姜/cut into very fine strips
-Lime/yuzu/柚子/grated zest
-Thin leeks/子葱/コネギ
-Trefoil/Mitsuba/三葉

RECIPE:

Oysters:
Using fresh oysters in their shells (don’t forget to take them out!LOL) is a bit too extravagant for this recipe, and hard work.
In Japan they can be found in any markets sold packed in water. This country being very strict on hygiene rules, I have no problem using them.

Rice:
Prepare the rice before opening the pack of oysters.
3 “go”, or about 540 cc (liquid measure) should be enough. Use Japanese round rice. Check if it has to be washed first or not, as both varieties are available.
(After washing the rice, if necessary) let soak the rice in clear water for 30 minutes.
Drain thoroughly.

Massaging the oysters in grated daikon:
This is a very important step which will ensure that the oysters are properly cleaned.
Prepare enough grated daikon.
If you use oysters just taken out of their shells, massaging them with salt might be better.
Wash quickly under clear clean water and drain thoroughly.

Pre-cooking the oysters:
In pan pour just enough sake and soft soy sauce variety to simmer the the oysters in for 2~3 minutes.
The more sake, the better!
Do experiment!

Sieving/filter the juices:
Take oysters out with a sieve ladle and keep aside.
Strain/filter the juices into the rice cooker.

Preparing the rice steaming liquid/soup:
Add dashi/Japanese soup stock so that the total liquid is the equivalent of the rice volume x 1.2=about 650 cc.

Steaming:
Pour the rice into the steaming liquid.
Place oysters and ginger on top.
Close rice cooker and switch on.

Wait until the rice is cooked.
DO NOT OPEN the cooker at once, but leave it closed for 10 more minutes!
Open the cooker.
Drop in 90% of the chopped thin leeks, grated yuzu zest and cut trefoil.
Mix in quickly.
Serve at once sprinkled with some more thin leeks, grated yuzu and cut trefoil.

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Masala Herb by Helene Dsouza in Goa, India
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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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

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Japanese Cuisine: Kaki Dotenabe-Oysters Pot-au-feu

May 12, 2010 dragonlife Leave a comment

The Japanese are not only great producers of oysters, they also come with some both delicious and simple ways to eat them that my friend Lou-Ann would definitely try!

The following recipe makes for a great pot-au feu or potluck in cold evenings! Ingredients can be easily varied according to the seasons and avaibility, although the oysters and tofu are a must!

Kaki Dotenabe/Oysters Pot-au-feu:

INGREDIENTS: For 5 people

-Oysters: 500 g (without the shells!LOL)
-Yaki tofu/grilled tofu: 1 large block~400 g
-Chinese cabbage: as appropriate
-Mizuna/trefoil or kikuna/edible chrysanthemum leaves: as appropriate
-White leek: 1
-Mushrooms of your choice: as appropriate
-Ito konnyaku/konnyaku vermicelli: 1 standard pack
-White miso paste: 300 g
-Red miso paste: 50 g
-Mirin/sweet sake: 5~6 tablespoons
-Dashi/soupstock: 4~5 cups/800~1000ml/cc

RECIPE:

-Drop the oysters in a bowl. Sprinkle them salt. massage them carefully. Clean under running cold water. Drain well.

-Cut the block of grilled tofu into 16 pieces.

-Clean the ito konnyaku/konnyuaku vermicelli under cold runnin water. Cut into 7~8 cm long bits.

-Cut all vegetables into the same size (Bite-size)

-In a bowl mix the two miso paste well. Add mirin and mix well again.
Line the inside of the pot with the miso paste mixture. Pour the dashi/soupstock in it and place over fire.

-First drop the vegetables and tofu inside the pot. The moment they are cooked add the oysters. The oysters should come in last, otherwise they will get hard.
Scoopthe food out of the pot into your own bowl with enough soup to enjoy the whole!

-Eat with chopsticks and Chinese spoon!

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Okonomiyaki with Oysters

May 1, 2010 dragonlife 6 Comments

Here is a simple recipe which should please <a href="Oyster Culture“>Lou-Ann who loves her oysters!

It will also help friends who are looking for new okonomiyaki recipes!

Okonomiyaki with Oysters!

INGREDIENTS: for 2 people?

-All-purpose flour: 2 cups/400 cc
-Water: 1/2 cup/50 cc
-Egg: 1
-Lotus root: 5 cm wide slice, peeled
-Cabbage: 2~3 leaves
-Leek: 1
-Oysters: 12 large (without the shells!)
-Salt & Pepper: as appropriate

-Sauce: of your choice: Worcester sauce, Bulldog sauce, BBQ sauce or a combination of soy sauce, Worcester sauce, bulldog sauce and mustard.

-Mayonnaise: as appropriate
-Chili pepper powder: as appropriate

RECIPE:

-In a large bowl mix the flour, egg and water well first.

-Grate the lotus root and add to the batter and mix.

-Cut the cabbage leaves and leeks in 5cm long strips. Add to batter and mix well.

-Pour oil in a large frypan. Heat the oil, then reduce fire to small. Drop 3:5 of the batter in frypan. Add the oysters (clean and thoroughl drained) on top.

-Cover the oysters with the remaining 2/5 of batter.

-Cook for 8 minutes. Do not pres on top!

-Turn over and cook for 5 more minutes.

-If you are not satisfied with the colour, cook for a little while more on both sides.

-Slide okonmiyaki onto a serving dish. Brush with plenty of sauce. Top with mayonnaise and chili pepper powder!

Great with beer!

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Italian Restaurant: Dinner at Contorno

January 23, 2010 dragonlife 2 Comments

Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: very reasonable, good value.
Strong points: Very fresh local ingredients extensively used.
no-smoking-logo1 All non-smoking!

Yesterday was Friday. The university having taken a day off before the final exams, there was no lecturing duty. The weather, although a bit chilly and windy, was absolutely glorious. I did not need more reasons to get away from that computer!
Contorno Italian Restaurant stands 5 minutes walk from Mochimune Station, 2 stops away from Shizuoka City.
It became a good opportunity to take a long 2-hour stroll on my own at my pace along the shore to work up an appetite!

I did show a bit early but the owner nonetheless invited me and opened the place for me.
I rewarded his hospitality by ordering a bottle and share it ith nad his sous-chef.

FALCHINI 2007, white, Vernaccha, Di San Gimignagno

Great golden colour.
Very clear and clean.
Aroma: Muscat and raisins.
Tasting: Solid attack.
Lingered longer on than expected.
Deep muscat and raisins.
Holds well with food.
Soft but solid on the palate. Memories of oak
Overall: Very honest, solid, well-balance white wine. Eminently drinkable with any food.
Melinda and Jen are going to kill with that kind of succinct tasting report!

As for the antipasto misti, I can already hear Lou-Ann and Frank scream in the distance!
Look at these fresh oysters! They are called Ako Kaki and they come all the way from Hyogo Prefecture (near Kobe City). They are small by Japanese standards, but I can garantee you they are a mouthful. Fat but vey firm, just perfect. Notice the edible fresh seaweeds around them. These disappeared quickly, too!
The rillettes (pork) are of course home-made.
That with the Parma ham, semi-dried tomato and black olives and my appetite was really sharpened (as we say in French)!

I din’t bother looking at the menu and consulted the small blackboard on which were chalk-written the recommendations of the day.
I first opted for the Duck Breast Roast.
Served with a solid and delicious sauce made red wine and fond de veau, the duck was raosted to perfection, red and soft inside.
As for the vegetables, including yellow, red pimentoes, kabocha, brocoli, carrot, rape plant, sweet potato, string beans and red daikon, they were all organically grown in Fujinomiya City at the foot of Mount Fuji!

But my eyes (and stomach!) had noticed something else which urged me to check the blackboard again after I had finished the duck:
Shungiku Risotto Kaki Soroe: “Shungiku” is a variety of chrysanthemum grown for its edible leaves, “kaki” means “oyster” and “sore” means “topped with”.

One enormous sauteed Ako Oyster on top of the risotto (sorry for the fuzzy picture, butI was desperate!)!
Perfectly balanced risotto, sublime simplicity and that oyster again!
Italian Cuisine with Japanese finesse!

And the dessert!
Shizuoka (Most famous area for strawberries in Japan!) straberry tart conceived on a marzipan base. A real red fruit sauce concocted with red wine, fruit coulis, lemon juice and real red fruit.
Once again sublime simplicity, great balance and perfect volume!

I will have a hard time explaining the Missus what I wa doing in Mochimune! LOL

CONTORNO
421-0122, Shizuoka City, Suruga Ku, Mochimune, 5-1-10, Sunrise Mochimune (5 minutes walk from Mochimune JR Station. Second stop after Shizuoka)
Tel.: 054-2565877
Business hours: 11:30~14:30, 17:00~21:30
Closed on Wednesdays

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

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Japanese Cuisine: Oysters steamed in Rice/Kaki Meshi

January 22, 2010 dragonlife 6 Comments

Winter means a large supply of fresh oyters in Japan and many other countries! But we certainly need some fresh and simple ideas to consume them, even if raw oysters are the norm.
Oyster chowder is a traditionla option for example.
Have you heard of this typical Japanese dish called “Kaki Meshi/牡蠣飯, or oysters steamed in rice?
It has the advantage of beiing a hearty, simple and very healthy recipe.

Here is the basic recipe. There are plenty of options open for it!

INGREDIENTS: As I often do with basic Japanese recipes, I leave it to you as for exact quantities to accomodate personal preferences and priorities.

RECIPE:

Rice:
Prepare the rice before opening the pack of oysters.
3 “go”, or about 540 cc (liquid measure) should be enough. Use Japanese round rice. Check if it has to be washed first or not, as both varieties are available.
(After washed the rice, if necessary) let soak the rice in clear water for 30 minutes.
Drain thoroughly.

Massaging the oyters in grated daikon:
This is a very important step which will ensure that the oysters are properly cleaned.
Prepare enough grated daikon.
If you use oysters just taken out of their shells, massaging them with salt might be better.
Wash quickly under clear clean water and drain thoroughly.

Pre-cooking the oysters:
In pan pour just enough sake and soft soy sauce variety to simmer the the oysters in for 2~3 minutes.
The more sake, the better!
Do experiment!

Sieving/filter the juices:
Take oysters out with a sieve ladle and keep aside.
Strain/filter the juices into the rice cooker.

Preparing the rice steaming liquid/soup:
Add dashi/Japanese soup stock so that the total liquid is the equivalent of the rice volume x 1.2=about 650 cc.

Steaming:
Pour the rice into the steaming liquid.
Place oysters and ginger on top.
Close rice cooker and switch on.

Wait until the rice is cooked.
DO NOT OPEN the cooker at once, but leave it closed for 10 more minutes!
Open the cooker.
Drop in 90% of thechopped thin leeks, grated yuzu zest and cut trefoil.
Mix in quickly.
Serve at once sprinkled with some more thin leeks, grated yuzu and cut trefoil.

Please check the new postings at:
sake, shochu and sushi,
—————————————-
日本語のブログ
—————————————-

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Shellfish Species 3: Oysters/Kaki

May 17, 2009 dragonlife 10 Comments

Oysters! One would be hard put to find a produce from the sea more internationally recognized as a gourmet’s choice! Moreover, it is the only shellfish you coul survive on if you get marrooned on a desert island! It is a complete food in irself if consumed raw.
For a long time (that is before coming to Japan), I had thought that my country, France, was the place to eat them. Well, I must admit it was a little pretentious from me, especially in the light that more than half of the oysters consumed back at home originated from Japan!

Now the Japanese has come with many ways of appreciating them:
-As in the picture above they would eat them as sashimi with a dash of wasabi and soy sauce.

-Or just a little lemon juice as in Euope, Americas or Oceania.

-Or in another japanese fashion, with ponzu and momijioroshi (succulent!)

-Or, and here Japanese and foreigners are simply crazy about them, as “kakifrai”, deep-fried oysters in batter and breadcrumbs with a nice tartare sauce!

-Or finally, and I would recommend the experience to all foreigners, as “kaki-gohan”, either with oysters steamed together with the rice, or cooked apart in light broth poured over a bowl of freshly steamed rice!

Of course, any good sushi restaurants will serve oysters as nigiri or gunkan!

In Japan, oysters come from various areas, mainly Hiroshima, Iwate and so on.
As for Shizuoka Prefecture, oysters mainly come from Hamanako inland sallted lake near Hamamatsu City.

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

—————————————-
日本語のブログ
—————————————-

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Japanese Oysters

December 20, 2008 dragonlife 11 Comments

The Japan Blog List

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

—————————————-

Oysters! One would be hard put to find a produce from the sea more internationally recognized as a gourmet’s choice! Moreover, it is the only shellfish you could survive on if you get marrooned on a desert island! It is a complete food in irself if consumed raw.
For a long time (that is before coming to Japan), I had thought that my country, France, was the place to eat them. Well, I must admit that it was a little pretentious from me, especially in the light that more than half of the oysters consumed back at home originated from Japan!

Now the Japanese have come with many ways of appreciating them:
-As in the picture above they would eat them as sashimi with a dash of wasabi and soy sauce.

-Or just a little lemon juice as in Europe, Americas or Oceania.

-Or in another Japanese fashion, with ponzu and momijioroshi (fresh grated daikon mixed with chili pepper. Succulent!)

-Or, and here Japanese and foreigners are simply crazy about them, as “kakifrai”, deep-fried oysters in batter and breadcrumbs with a nice tartare sauce!

-Or finally, and I would recommend the experience to all foreigners, as “kaki-gohan”, either with oysters steamed together with the rice, or cooked apart in light broth poured over a bowl of freshly steamed rice!

Of course, any good sushi restaurants will serve oysters as nigiri or gunkan!

In Japan, oysters come from various areas, mainly Hiroshima, Iwate and so on.
As for Shizuoka Prefecture, oysters mainly come from Hamanako inland salted lake near Hamamatsu City.