Tag Archives: seafood

美食, 観光, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, sushi, Tourism

Sushi: Sushi Sets, Bentos and Takeouts at Shizuoka City Department Stores-2

August 8, 2013 dragonlife 4 Comments

Devising your own sushi meal at Shizuoka JR Station Parche Department Store!

Due to the incredible wealth of fresh fish all year round, there is an enormous consumption of sushi at every level in Shizuoka City, from very cheap takeouts to expensive ( but certainly not as expensive as in Tokyo, qulity fro quality!) sushi restaurants.
Next time you come to Shizuoka City for a few days and are looking forward to budget sushi do visit the local department stores where you will have the surprise to discover tasty, from reasonably fresh to very fresh, and reasonably priced sushi sets, bentos and takeouts you can take beck to the hotel or into a park for instant pleasure.
Naturally I would advise the foreign (and Japanese) residents to do some homework!
As for prices count 100 yen for 1 US $ or 130 yen for 1 Euro!

As promised in Part 1 I will take you next to another part of Shizuoka JR Station Parche Department Store. It is actually the first part of the market you can enter from inside the station. It is replete with all kinds of food to take out from Chinese to oden and of course sushi!

In that particular part of the supermarket sushi are sold by Uogashi Sushi Restaurants Chain Company which hails from Numazu City in the Eastern part of Shizuoka Prefecture.
One of their attractions is that offer individual sushi nigiri all individually wrapped!

There are loads to choose from and I can tell you you will have a hard time choosing form them!

They also offer very reasonable (580 yen) shirashi donburi you can take home or to the office right away!

Kohaku Donburi/Red and White Donburi!
A combination you will probably never see away from japan: steamed shirasu/sardine whitebait and grated tuna (raw)! A delicacy!
At 500 yen, a giveaway! Mind you shirasu is a Shizuoka specialty!

Tokujyo Mizore Donburi.
At only 780 yen, another giveaway including crab, sea urchin and raw tuna served as chirashi sushi!

Temaki sushi! hand-made sushi “roll” conceived in a conical form easy to handle and eat!
Prepared and sold individually!

For a closer look!
Priced between 140 and 220 yen.
Note that the nori/dry seaweed is kept dry!

Tappuri (a lot) anago (conger eel) donburi!
At 980 yen it is still a bargain considering the spiraling prices. The fact that is a Shizuoka-bred fish does help!
The broiled fish is very soft and a real delicacy!

Next I will take you to Matsuzakaya Department store just across from Shizuoka JR Station

RECOMMENDED RELATED WEBSITES

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: 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

Crustaceans, 美食, 静岡市, 観光, 魚, 魚海の幸, Fish, Fish Markets, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, sushi, Tourism

Sushi: Sushi Sets, Bentos and Takeouts at Shizuoka City Department Stores-1

August 7, 2013 dragonlife 6 Comments

Sushi Lunch Bentos fro sale at 500 yen at Shizuoka JR Station Parche Supermarket!

Let’s start with the big supermarket on the first (ground) floor Of Parche Department Store located above and around Shizuoka JR Station!
First go to the fish and seafood area at the very end of the supermarket near the fish stand where they conduct interesting sushi lunch set sales!
500 yen a box is cheap away from Japan!

Yamakake!
A Shizuoka specialty featuring grated yam and raw tuna atop sushi rice.

Unagi Hitsuma Bushi!
Another Shizuoka specialty featuring pieces of broiled eel and shredded omelet atop sushi rice!

Tekka Donburi!
Plain tuna slices atop sushi rice!

Hoso maki Tume Awsase!
Set of 7 different thin sushi rolls!

Ebi katsu maki!
Sliced Deep-fried prawn sushi roll!

Ni Anago!
Another Shizuoka specialty: broiled conger eel atop sushi rice balls in nigiri style!

A bit of extravagance!
Madai/True seabream nigiri
Zuwaigani/Snow crab nigiri!

A general view of the sushi takeouts you can purchse till evening!

And another one!

Next time I’ll take you to another part of Shizuoka JR Station Parche Department Store!

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, 観光, 魚, 魚海の幸, 農業, Food, Gastronomes, Gastronomy, Izakaya, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

Izakaya Gastronomy: Bu-Ichi in Shizuoka City!

March 6, 2013 dragonlife 2 Comments

Watarigani/ワタリガニ/Swimming crabs from Suruga Bay!

Service: Very friendly and easy-going
Equipment: Very clean overall. Spacious and beautiful toilets
Prices: reasonable to slightly expensive, but very good value!
Strong points: Extensive use of local land and sea products. Great sake and drinks in general!

Izakaya gastronomy is THE gastronomy of Japan.
It comes at different levels and prices from the cheap small food stands to some elaborate establishments with the consequent prices.
If one truly wants to discover local food and ingredients just visit the many izakayas you are bound to find anywhere in Japan!
Now, in Shizuoka, as we are blessed (and that officially!) with the largest number of varieties of land and sea food in Japan, it becomes a delightful headache as to which place to patronize.
Even so, Bu Ichi in Aoi Ku, Shizuoka City stands head and shoulders above most izakayas in town and prefecture and a lot of regular customers from all status have more than often to battle for a seat!

Alright, let me show you what Takeshi Satoh/佐藤武史 prepared for our short dinner the other day!

A lot of attention is brought to the smallest details!

The o-tooshi/snack served with the first drink: Simmered daikon with na no hana/rape flowers!

Avery rare (there were only two available that day!) watarigani/swimming crab caught in the Western part of Suruga Bay! One half for each of us two!

Loads of tender meat!

Including the brains of the crab! Truly extravagant!

Sashimi assortment all from Shizuoka!

Katsuo/Bonito with grated ginger and chopped scallions!

Madai/True seabream!

Boiled tako/octopus served with grated Shizuoka wasabi!

A favorite of mine: Kujira/whale!

The leaf at the back is a wasabi leaf!

More tender and tastier than beef!

Deep-fried oysters in panko/breadcrumbs!

True oyster lover must sample that!

Now what does that splendid tempura consist of?

Sardine wrapped in shiso/perilla accompanied with some fukinotou/Giant butterbur or fuki bog rhubarb, a wild winter vegetable!

And that was for the first part of the night, but I can guarantee you we shall come back soon for a full dinner!

Bu-Ichi/武市
Chef/Owner: Takeshi Satoh/佐藤武史
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 1-6-10, Dai 2 Matsunaga Bldg. 2F
Tel.: 054-2521166
Business hours: 17:30~22:00
Closed on Wednesdays
Reservations advisable
Credit Cards OK

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, 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:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食, 酒, 静岡市, 観光, 魚, 魚海の幸, 農業, Fish, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, 刺身, 寿司

Sushi Gastronomy at Sushi Ko in Shizuoka City (July 2012)!

July 25, 2012 dragonlife 2 Comments

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

Time had finally come last night when we both agreed that a visit to our favorite sushi restaurant in Shizuoka City, namely Sushi Ko/すし幸 had been long overdue and that we ought to sample Chef. Kenta Birukawa/尾留川健太’s creations!

Now did we sample this time?

With our first drink (beer) were served a “o-tooshi/お通し/light food served with the first drink consisting of boiled shirasu/シラス/sardine whiting, a true specialty of Shizuoka Prefecture!

O-tsukuri/御造り/sashimi plate!

Suzuki/鱸/Seabass for the Suruga Bay lying against a shiso/紫蘇/perilla leaf finely cut daikon/大根・Japanese radish and myoga/茗荷/myoga ginger.
Note that the fresh wasabi is grated from roots cultivated in Utogi, Shizuoka City, the birthplace of wasabi!

King salmon/キングサーモン with perilla flowers, shiso leaf and agar agar threads.

A Sushi Ko Restaurant specialty: pon kara maguro/ポン辛鮪/tuna dices deep-fried and served with chopped red onion, ponzu and momiji oroshi/紅葉下ろし/Grated daikon with chili powder.

A must at any sushi restaurant worth its salt: Zuke/着け/Marinated tuna nigiri!

After the beer, whereas the Missus ordered wine, I asked for a great local sake, shosetsu/正雪/a honjyozo/本醸造 brewed by Kanzawagawa Brewery/神沢は和酒造 in Yui/由比/, Shimizu Ku/清水区, Shizuoka City/静岡市!

Kinmedai aburi/金目鯛炙り/seared Splendid Alfonsino caught off the Izu Peninsula/伊豆半島! Another famous fish from Shizuoka Prefecture!

Kinki/キンキ/Broadbanded Thornyhead nigiri!

Finley sliced Tsubugai/螺貝/whelk (small variety) marinated in fresh wasabi!

Amaebi/甘海老/Sweet shrimps and Hotategai/帆立貝/Scallop nigiri!

It is not all about fish, Sushi Ko also serves some beautifully cooked morsels!
Geso Karaage/下そ唐揚げ/Deep-fried squid tentacles!

Sushi Ko can also devise sushi exclusively for vegetarians and vegans such as the above manganji tougarashi/万願寺唐辛子/sweet long green chili pepper seasoned with yuzu koshio/柚子小塩/lime pickled in salt or ume/梅/Pickled Japanese plum as nigiri!

Gunkan/軍艦/”Mothership nigiri containing yama imo/山芋/Long Japanese yam with uzura tamago/鶉卵/quail egg and a little Tuna!

A favorite of mine: Tachiuo aburi/太刀魚炙り/seared scabbard fish from the Suruga Bay as a nigiri!

A favorite sushi roll all over Japan: Negi Toro maki/葱トロ巻/finely chopped tuna and leek roll!

Another vegan morsel: Shiso Ume Natto maki/紫蘇梅納豆巻/perilla leaf, pickled Japanese plum and fermented beans roll!

Another vegan morsel: Menegi Nigiri/芽葱握り/leek sprouts nigiri topped with ume!

We finished this grand dinner with an extravagant “dessert consisting of two different kinds of ko-donburi/小丼 (also called ko bachi/小鉢)/sushi served in small bowls: ikura/イクラ(did you know that this particular word is Russian, not Japanese?)? Salmon roe and Murasaki uni/紫海栗/violet sea urchin!

Did you enjoy the pictures?
We certainly enjoyed the food! LOL

To be continued…

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

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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:

美食, 酒, 野菜, 観光, 魚, 魚海の幸, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Restaurants, seafood, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Japanese Traditional Gastronomy: Suzuki Restaurant in Shizuoka City!

July 22, 2012 dragonlife Leave a comment

Service: Very friendly and informative
Equipment and facilities: Very clean overall and superb washroom
Prices: Expensive but fair
Strong points: Authentic traditional Japanese gastronomy mainly with local ingredients. Great sake and drinks list. Main dining room non-smoking.

To think that Suzuki/寿々喜 (the last kanji is actually written with 3 “sevens”) moved to Takajyo District only 5 minutes away from my workplace 11 years ago and that it had repeatedly been recommended to me…
I made amends at long last last Friday evening and certainly enjoyed the experience, if belatedly!

Although celebrated in the gastronomic circles of Shizuoka Prefecture and beyond, Suzuki Restaurant is definitely a “hidden address”. A discreet side look at the customers will quickly convince you this is definitely and upper-class establishment in spite of its relatively small size. But its location in Takajyou District, reputedly the gastronomic centre of Shizuoka City, is already an indication of its elevated status!

i recommend you to sit at the counter in the main dining room simply because it is non-smoking and you will be able to observe veteran Chef Takao Suzuki/鈴木高雄さん at work!
Suzuki San will be glad to advise you whether to choose a course according to your budget or from the carte of the day. Don’t forget to ask him about what drink, including local sake, would suit best the dishes you have ordered!

Tsukidashi, the first snack coming with the first drink!

As it was my first visit, I took things easy and ordered three different dishes to be accompanied by three different local sakes!

O-makase no tsukuri/The Chef’s choice of sashimi!

More than half of the seafood was from Shizuoka Prefecture!

From right to left:
Hamo/鱧/Pike Conger Eel, Madai/真鯛/True Seabream/, Bakagai/破家蛤/Chinese Mactra, Tairagai/玉珧/Pen Shell and Katsuo/鰹/Bonitto above.

From right to left:
Tairagai/玉珧/pen Shell, uni/海栗/Sea urchin, Aori Ika/障泥烏賊/Bigfin Reef Squid, and above, Katsuo/鰹/Bonito and Saba Konbujime/鯖〆/Mackerel marinated between seaweed leaves.
Truly extravagant!

I just had to have some cooked fish:
Aka Mutsu Shio yaki/赤むつ塩焼き/Rosy Seabass grilled in salt.
Cooked to perfection with the flesh juisces steaming out under the chopsticks. A treat!

Since it was only the first stage of a long night i opted for a vegetable dish instead of a dessert!
Natsu Yasai Mushi Bachi/夏野菜むし鉢/pot-steamed summer Vegetables including eggplant, asparaguses, okra and tomato!

From another angle…
Not only beautiful, but so delicious!

To be continued…

SUZUKI/寿々喜
420-0839 Shizuoka City, Aoi Ku, Takajyo, 1-6-3, Maison Aoi 1F
Tel.: 054-273-8030
Opening hours: 18:00~21:00
Closed on Sundays and 3rd Monday of the month.
Recommendations highly recommended!
Cards OK

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, 酒, 野菜, 観光, 魚海の幸, 農業, Fish, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Japanese Traditional Gastronomy: Jisaku Restaurant in Shizuoka City!

July 13, 2012 dragonlife Leave a comment

Service: Very friendly and attentive
Equipment & Facilities: Overall very clean. Superb bathroom
Prices: Expensive but still good quality/price ratio
Strong Points: Authentic Japanese traditional gastronomy. Rich sake and wine list. All the water used comes from own well. Main room entirely non-smoking. Smoking only allowed in efficiently separated rooms!

I sometimes wonder if I will ever be able to visit all the traditional Japanese restaurants in Shizuoka Prefecture or even in Shizuoka City!
Most do not advertise themselves much as their clientele is definitely upper-class with the understanding that most bills are footed by companies as executive expenses!

Even the traditional entrance will not tell you much as the privacy of the guests is of utmost importance!

At least the sign is obvious in its simplicity: 日本料理/Nihon Ryouri/Japanese Gastronomy!
Mind you, the wine served there is French!

Once inside you find yourself in a true Japanese surrounding and atmosphere!

I definitely recommend any connoisseur to ask for a seat at the counter in the blessedly non-smoking main room where you can observe the chef at work and admire the products!

The unobtrusive non-smoking sign at the counter!

The sake (many local brands available!) is served in carefully chosen earthenware flasks and cups!

A new menu is brush-written everyday, but don’t worry the owners are very kind people who will explain everything with a smile!

Young chef Mitsuru Nanjyou/南條満at work!

This is a family Nanjyou/南條 affair with young and talented Mitsuru/満 san preparing the food, graceful daughter Atsuko/温子 san under the eyes of smiling mother Sumiko/澄子 san!
Was it not for the superb quality of the food, one could easily think himself/herself in a traditional Japanese home!

You know that ladies are at work there as the place is absolutely spotless clean in spite of its (modern age) 40 years of history!
Incidentally, they still exclusively use water from their own well dug deep in the earth!

As it was my first visit I had a bit of a hard time choosing among the many beauties written on the menu!
But I certainly had no problem ordering one specialty which has made the place famous!

Goma dofu/胡麻豆腐/tofu made with sesame seeds (very hard work!) served with freshly grated wasabi!

Naturally, the next order was sashimi!

Aji/鯵/Horse Mackerel (front), Hirame/平目/Sole and Katuso/鰹/Bonito with grated wasabi, ginger, chopped thin leeks and shiso flowers!

Now, what are these?

Cherry tomatoes in Japanese or tomadillos in English. So sweet!

Now, what was next?

Amadai sakamushi/甘鯛鮭むし/Amadai seabream steamed in sake!

Served with tofu and vegetables! True Japanese traditional cuisine!
So light, tasty and healthy!

And served in such beautiful earthenware!

The Amadai/Amadai Seabream, an extravagant fish even in Japan!

Aka Karei Karaage/赤鰈唐揚げ/Deep-fried Red Turbot!

They naturally serve meat too, but for once I found it a great idea to keep to fish, so superb it all was!

Except for the bigger bones all was scrumptious and disappeared! Fish at its very best!

Gastronomy to please Westerners and Japanese alike!

Instead of dessert I ordered an extravagant Chazuke: Tai Goma Chazuke/鯛ごま茶漬け/Tea poured over a bowl of rice and sea bream!

Probably the most famous comfort food in Japan turned into a supreme dish!

Actually, I was coesced into dessert: home-made youkan/羊羹/sweetmeat jelly, another so traditional dish in Japan!

To be continued…

JISAKU/治作
Shizuoka City, Aoi Ku, Showa Cho, 1-1
Tel.: 054-252-2021
Opening hours: 17:30~21:00
Closed on Sundays, National Holidays and First Monday of the Month
Reservations recommended!
HOMEPAGE (Japanese)
Cards OK
Main room non-smoking!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Crustaceans, 由比, 美食, 静岡市, 観光, 魚海の幸, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Sakura ebi, Sakura shrimp, Shizuoka, Shizuoka Cuisine, Tourism, Yui, Yui Harbor

Sakura Ebi/Cherry Shrimps Catching in Yui. Still Hard Work!

June 26, 2012 dragonlife Leave a comment

Large painting of a sakura shrimp at the Yui Harbor Fisheries Association Building in Yui, Aoi Ku, Shizuoka City

Yui fishermen will tell you that life has become a lot easier with the advent of technology including motorised boats, radar, radio, machine-cotrolled nets and syphons, but they agree it is still a toil to go out every evening during the two seasons in Spring and Autumn.
Now, how hard was it not so long ago?

pulling the nets by hand!

Now, if you stroll along the street running along the shore of Yui, you will discover some vending machines adorned with copies of all paintings on the life of Yui Cherry Shrimps Fishermen which will give you a good idea of the hard toil local fishermen had to go through!

Pulling up the nets full of sakura shrimp.
It has always been a team work!

Pulling the boats to shore by hand!

Unloading the baskets full of Cherry shrimps.
The fishermen used to spend half of the night separating the shrimps from small fish.
Only ten years they started syphoning up the shrimps directly from the nets inti the the boxes.
A lot of damage to the quality as they dropped baskets inside the nets and shoveled their contents into boxes.
Now the job is far more efficiently done with very little damage.

Every morning after the cheery shrimps had been sorted out the fishermen had to auction their catch.
Now it is all taken care of by the Association and fishermen can hit the sack after midnight!

in the old days, fishermen gathered around food and drink before sleeping in daytime!
Now, they can sleep between midnight and noon!

Now the habor is completely walled in and the ships do not have to pulled upshore everyday except during the off seasons when they are being scrapped and repaired.

And now the Association is taking care of allotting the departure times and destinations everyday!

If you happen to be in Yui make a point to visit the new Yui Harbor fisheries Association Building where you will discover some interesting photographs!

It is located the new part of the harbor!

People there are shy but I’m sure you will find an old hand willing to relate old times!
All these pictures were taken back in 1963!

Pulling the boats upshore!

Unloading the Cherry shrimps!

Boats coming back to harbor!

Unloading the catch!

Blood, sweat and tears!

Traditional Fisherman’s gear!
Now they wear what they want under waterproof overalls and boots!

The beavhes have now been replaced with a safe harbor!

But for all the great improvements my old samurai friend will be the first to tell you this is still bleedin’ hard work!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Beche de Mer, 美食, 観光, 魚海の幸, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Namako, sashimi, seafood, Shizuoka, Shizuoka Cuisine, sushi, Tourism, 海鼠

Japanese Seafood Species 4: Beche de Mer-Sea Cucumber-Namako-海鼠

May 24, 2012 dragonlife 2 Comments

NAMAKO-RED

Red Sea Cucumber

Beche de Mer in French, Sea Cucumber in English, Sea Rat (海鼠) in Japanese, this marine creature has been called all kinds of names in many different countries over the ages.
French sailors were catching them and trading them with the Chinese as far back as the XVIIIth Century.
They are presently the most poached single creature in the Japanese seas by illegal fishermen from China, North Korea and Russia to the tunes of thousands of tons every year.

NAMAKO-GREEN

Green Sea Cucumber

NAMAKO-BLACK

Black Sea Cucumber

Quite a few varieties are found in Japanese markets, but the highest quality specimen are the red sea cucumbers.

The best season is Winter, although they are sold over the counter well beyond Spring in Japan.
They ave many names in Japanese: Namako, Manamako, Akako, Aoko, Kaiso and are caught almost all around the Japanese islands.
They lay eggs from late Spring to early Summer, hence their best taste in Winter when the Japanese find them almost sweet.
Choose red ones as they are softer and tastier. Choose specimens with firm flesh and healthy skin.

NAMAKO-BACHIKO

Namako Bachiko

The Japanese eat them in many ways. Like the Chinese they eat them in their dried form, or “Bachiko”.

NAMAKO-GREEN-TEA

They are popular boiled in green tea!

NAMAKO-SASHIMI

Of course you will find them as sashimi!

NAMAKO-NIGIRI

Or as sushi nigiri!

NAMAKO-KONOWATA

Their innards, called “konowata”, are considered a delicacy!

NAMAKO-KONOWATA-GUNKAN

Sakura Shrimps Fisherman in Yui: Hiroki Kubota-窪田弘毅!

May 24, 2012 dragonlife Leave a comment

A samurai of old? Hiroki Kubota-窪田弘毅!

The cherry shrimps spring catching season will be finished in three weeks before being resumed in late fall.
So yesterday, 23rd of May, it was high time I went looking for an old friend working half of the year as a cherry shrimps fisherman in Yui, Shimizu ku, Shizuoka City!

The cherry shrimps entry gate!

Although Yui has lately been incorporated into Shizuoka City it is still a bit far from the center of Shizuoka City, 5 stations away along the Tokaido Railway Line.
Once you get off Yui Station turn immediately to the right where you will see the Cherry Shrimps Gate at the entrance of Cherry Shrimps Street!

Have a look at the map conveniently set up near the station entrance!

Looking at the pictures you will discover there is lot to see in this little fishing village!

Now, be a bit nosy and you will find copies of old pictures on vending machines!

A fisherman’s life was really hard toil not so long ago, but they already knew how to enjoy themselves!

If you do not miss the entrance to the small (but nationally-known!) harbour past under the railway track you will notice this signboard!

It features a map of Suruga Bay between Omaezaki and the Izu Peninsula.
Every two days the departure time is clearly indicated, varying between 5:30 and 6:30 p.m.!
The ships will be back between 10:30 and 12:00 p.m. depending upon the catch.

The ships, all owned by the Yui Cherry Shrimps fishermen Association are divided into four groups with a new destination every two days as well as a different departing order!

You will find two kinds of fishing ships inside Yui harbor:
The smaller cherry shrimps boats.

And the larger differently-equipped shirasu/sardine whiting boats.
The season and departing times are different for those and they do belong to another Association.

A grand view of the highly protected harbour from its land’s end!

The shirasu boats and private vessels are moored at the end of the harbor.

The Yui Harbor Fishermen Association building where the morning auctions are conducted! I will report there as early as 6:30 a.m. for my next interview!

The exit to the sea under the Tomei Expressway!

A view of the harbour from the sea’s end!

Both quays are dotted with accesses to fuel from where the ships can pump in their individual needs directly!

Ice is brought in bags in small trucks.

I finally found my man: Hiroki Kubota-窪田弘毅!
Hiroki is now a very young 43-year old samurai figure.
After graduating from Tokai University in Yokohama 23 years ago he decided to come back home and work as a cherry shrimp fisherman in Yui half of the year and spend the rest of the year abroad, Bali these days, to enjoy his passion: surfing!
He actually lost half of his right thumb this year in a surfing accident and still wears a plaster around his right hand and wrist!

It doesn’t matter how long you have been in the business, but you still have to go through a lot of very important chores such as oiling the machinery!

Checking the nets!

A last check to ensure the good unfurling of the nets!

Hiroki’s ship: Dai Ichi Wakamiya Maru!
Dai Ichi stands for “First” as the ships always work in teams of two with six crew on each ship!
“Maru” means “Ship”!

This little box is the privies!
They didn’t have it a long time ago!
The ships have been equipped with siphons only ten years ago to haul the shrimps from the nets held between ships!
The work had to be done with large baskets, ropes and pulleys before.
Hiroki assured me that the fishing has definitely become easier on the body!

Each ship is equipped with a stove constantly burning as the nights are cold at sea!
Hiroki’s crew mates, all great lads, invited to join me in the near future! I’m definitely tempted although the Dragon at home will probably disagree!

Checking one’s wet suit and personal belongings for a last time.

Waiting for the official start always announced over a loudspeaker.
Fishing is done only in the evenings of Spring and Fall when the shrimps rise from their usual depth under 200 metres to up to 50 metres below surface.
In Spring fishing is concentrated in the eastern half of the bay whereas in the fall it will be done in the Central part of the Suruga bay.

Still some time left to share a joke and a rumor!

Some mooring lines are already loosened and taken away.

Some of the crews are already putting on their fishing wet suits. Hiroki does seem to need his yet…

What may such men laugh about at such a time?

Our samurai does seem to be an old hand!

Getting the ice ready in the proper place!

Putting some of the protective buoys back aboard.

All ships are equipped with powerful radio and radar!

A last call to the girlfriend?

The last ships leaving!
Hiroki’s was one of the last that day as his ship would work in the nearby sea!

Hiroki’s ship leaving at last!

Speeding away!

Good luck guys, and have a good catch!

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美食, 観光, 魚, 魚海の幸, Fish, Fish Markets, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, Tourism

Local Shizuoka Fish at Parche Fishmarket in Shizuoka City!

May 21, 2012 dragonlife Leave a comment

Shizuoka Prefecture is blessed with two of the richest sea areas in Japan with the Suruga Bay and the Izu Peninsula.
The Prefecture boasts the largest number of seafood and edible seaweed in the whole country and a simple visit to a good fish market such as the one on the first floor of Parche in Shizuoka JR Station will give you a good idea of what is available in our region!

Come and visit as early as possible, ideally before 10:00 a.m. before the first rush of customers of the day and you will discover the full range at ease!

First have a look at the fish just brought to the Yaizu and Numazu harbors early in the morning before being directly transported to the market just after the local auctions!

All the fish except the last one are from Shizuoka Prefecture.
The prices are for 100 grams.
Count 100 yen for 1 Euro and 80 yen for 1 US $!

These fish will be exhibited at the entrance of the kitchen!

Can you recognize some of them?
The employees will gut and dress them on request!

Horse mackerel/Aji/鯵 from Yui!

Live spiny lobsters/Ise Ebi/伊勢海老!

Shizuoka specialty! Raw Cherry Shrimps/Sakura Ebi/桜海老!

A bit pricey by Shizuoka standards, but dead cheap for Tokyo (that is, if you find them!)!

Now, that was for the fresh arrivals!
If you take a good look at the displays on the right of the of the space reserved for the employees in front of the sashimi you will find fish not one day old yet cleanly packed for immediate sale .
Keep your eyes open and you will find that almost 40% of them are local and still very fresh by usual standards!
Now, what was on display this morning?

Above picture and below:
Red Sole/Aka Shita Birame/赤舌平目.

Below: Rosy Seabass/Aka Mutsu/あかむつ
Above: Crimson Seabream/Porgy/Hana Dai/花鯛

Goldline Seabream/Hedai/へだい

Japanese barracuda/Kamasu/かます

“Devil Rockfish”/Scorpaenopsis cirrhosa (Thunberg)/Onikasago/おにかさご

Flying Fish/Tobiuo/とび魚

Golden threadfin-bream,Besugo/Itoyori/いとより

Chicken Grunt/Isaki/イサキ

White croaker, Silver jewfish/Guchi/ぐち

True Seabream/Madai/真鯛

Akou Rockfish/Sebastes matsubarae/Akoudai/あこうだい

Below:
Dark Sleeper/Donkou/どんこう

Above:
Japanese bluefish, Bigeye/Kuro Mutsu/黒むつ

Silver “Dabera”/Gin Dabera/銀ダベラ

Sillago/kisu/鱚

White “Mebaru”Shiroi Mebaru/白めばる

Pacific rudderfish, Butterfish/ebodai/えぼだい

Below:
“kana”/Kana/かな

Above:
Thread-sail Filefish/Kawahagi/カワハギ

Time to visit some harbors (coming articles!)!

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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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, 蛸, 観光, 魚海の幸, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Octopus, Shizuoka, Shizuoka Cuisine, Tako, Tourism

Japanese Seafood Species 3: Octopus Varieties

May 18, 2012 dragonlife 6 Comments

OCTOPUS-MIZUDAKO-SALAD

Mizudako Octopus Sashimi Salad

Octopuses are common on the markets along the Mediteranean Sea, especially Greece, italy and Spain.
Tey are also very common in Asia, especially Korea and Japan.

OCTOPUS-MADAGO-TSUKIJI

For people living in Tokyo, you will find plenty inside the Tsukiji Market.

OCTOPUS-NUMAZU-HARBOUR

As for people living in Shizuoka Prefecture, go and visit the Harbour in Numazu City!

There many kinds of octopus, some edible, some definitely not!
I will talk here about the main varieties found, sold and eaten in Japan!

MADAKO

OCTOPUS-MADAGO-1

Madako or “True Octopus” will be sold from late Autumn till early Spring.
50,000 tonnes are caught in Japan while 100,000 tonnes are imported, 60% fromm Morocco, 20% from Mauritania and some more from South Africa.

OCTOPUS-MADAGO-2

Boiled Madako from Japan

OCTOPUS-MADAGO-3

Boiled Madako from South Africa

It is very often found boiled in the supermarkets and are appreciated in salads, chyawanmushi, takoyaki and so on.

OCTOPUS-MADAGO-4

But lightly as sushi nigiri is probably the best!

MIZUDAKO

OCTOPUS-MIZUDAKO-1

Mizudako, also called Shiodako and Oodako is a large variety reaching up to 3 metres. It is caught in Autumn and Winter at depths bewteen 100and 1,000 metres in the Northern half of Japan.
It is usually sold frozen. It is then cut when half thawn for:

OCTOPUS-MIZUDAKO-3

Mizudako sashimi

OCTOPUS-MIZUDAKO-SALAD

Mizudako Salad

OCTOPUS-MIZUDAKO-2

It is also very common boiled and pickled in rice vinegar.

OCTOPUS-MIZUDAKO-EGGS
Its eggs are a rare morsel eaten as sushi on a gunkan!

IIDAKO

OCTOPUS-IIDAGO-1

Iidako, also known as Komochidako or Ishidako are caught south of Hokkaido Island. They are comparatively small and do not measure more than 20 cm. A lot are caugt along the Korean Peninsula and China at depths down to 20 metres. They tend to lay their a bit everywhere, even inside empty cans at the bottom of the sea!
Imports have been increasing of late.

OCTOPUS-IIDAGO-2

Iidago are much appreciated cooked whole with their eggs or

OCTOPUS-IIDAGO-3

whole again, boiled or raw, as sushi on nigiri!

CHIHIRODAKO

OCTOPUS-CHIHIRODAKO-1

Chihirodako is local Shizuoka variety found at Numazu Harbour.
It is appreciated boiled or in Tenpura

OCTOPUS-CHIHIRODAKO-2

Its tentacles, boiled, are popular as sushi nigiri!

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

Common Sea Squirt, 美食, 観光, 魚海の幸, Gastronomes, Gastronomy, Hoya, Japan, Japanese Gastronomy, Sea Cucumber, Shizuoka, Shizuoka Cuisine, Tourism, 海鞘

Japanese Seafood Species 2: Sea Cucumber/Common Sea Squirt/Hoya-Mahoya-海鞘

May 17, 2012 dragonlife 6 Comments

The Common Sea Squirt or Hoya/海鞘 in Japanese, very often called Sea Cucumber is neither a coral, seaweed, shellfish or whatever.
It is an animal of its own class.

HOYA

In its natural habitat, already a prey to many marine predators, it has become rare because of the extensive catch by humans.

HOYA-NATURAL

Its natural colour is whitish out of the water while (see pic above) Hoya rasied by humans are of a deep orange colour.

We are just in the middle of its season, May.
They are mainly raised in Miyagi Prefecture while natural ones are caught in Iwate Prefecture.

Hoya sashimi!

You have to cut it open to reach its edible part.

It can be eaten raw, slightly boiled or pickled.
It is said to be the rare sea animal combining the four tastes: sweetness, saltiness, sourness and acidity.

HOYA-4

For a better view of its insides.
It is called sea squirt, because it is mainly filled with sea water which can be expelled at will.

I personally appreciate it as gunkan,

or sushi nigiri, although it is a bit of an acquired taste!

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

美食, 観光, 魚海の幸, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Sea Urchin, Shizuoka, Shizuoka Cuisine, Tourism, Uni, Urchin, 海栗

Japanese Seafood Species 1: Sea Urchin-Uni-海栗

May 17, 2012 dragonlife Leave a comment

UNI-AKAUNI-2
Aka Uni/Red Sea Urchin Roe

Sea urchins, or uni/海栗 (“Sea Chestbuts”) in Japanese, are popular in many countries, but maybe not as much as in Japan!
The situation sometimes is becoming ridiculous as time and again Chinese and North Korrean ships are caught poaching sea urchins in the Japan seas to export them later to Japan!

There are many kinds of sea urchins, some great, some barely acceptable, and many inedible.
I will keep this posting to the most popular ones in Japan.

EZO-BAFUN-UNI/BAFUN UNI

Ezobafun-uni, or Kaze, or Kanze are best appreciated in Spring.
Most are caught off Hokkaido.
As its name in Japanese says (Sea Chestnut), when fresh it has a firm texture and tastes like chestnuts.

Extravagant Bafun Uni Donburi!

Its roe is a beautiful orange.
Beware of imported copies that don’t mely in your mouth!

Beautiful as sushi nigiri or gunkan!

KITA-MURASAKI-UNI

UNI-KITAMURASAKIUNI-1

Appearing on the markets between early Summer and Atumn, domestic specimen come from Hokkaido (12,000 tonnes).

Please note the different colour, more yellowish.
It is widely imported from Russia (6.200 tonnes), USA (2,600 tonnes), Chili (2,100 tonnes), Canada (800 tonnes) and Kora (300 tonnes).

Great as sushi nigiri!
Good quality specimens should be firm, with a definite shape, and leave a yellow colour inside its box or on chopsticks!

CHILI-UNI
UNI-CHIRIUNI-1

Chili-Uni/Sea Urchin from Chili is considered as the best imported sea urchin in Japan and merits a special mention.

Beautiful served as sushi gunkan!

AKA-UNI
UNI-AKAUNI-1

Aka-uni/Red sea Urchin, although of a lower grade, is considered a choice morsel.

UNI-AKAUNI-2

Aka uni roe, some of which will find its way in the following dishes!

SEA URCHIN DISHES

There are countless ways of cooking and using sea urchins!
The following are just suggestions.
Enjoy!

UNI-CHYAWANMUSHI

Uni Chyawan Mushi

UNI-COLD-PEPEROCINO

Cold Pepperocino Sea Urchin Spaghetti

UNI-GRATIN

Sea Urchi Gratin in its shell

UNI-GRATIN-2

Another Sea Urchin Gratin in its shell.

UNI-PILAF

Sea Urchin Pilaf

UNI-RENKON

Uni-Renkon: Sea Urchin cooked inside slices of Lotus roots

UNI-SHUMAI

Sea Urchin Shou-mai

UNI-TOFU-AVOCADO-MILLEFEUILLE

Sea Urchi Tofu and Avocado Millefeuille

UNI-TOFU-SOUP

Sea Urchin and Tofu Soup

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

美食, 観光, 魚, 魚海の幸, Fish, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, seafood, Shizuoka, Tourism, Trumpet Fish, Yagara

Japanese Fish Species 22: Cornet Fish-Yagara-矢柄

May 16, 2012 dragonlife 8 Comments

The cornetfishes or “Yagara/矢柄/Arrow Shape” in Japanese, are a small family Fistulariidae of extremely elongated fishes in the order Syngnathiformes. The family consists of just a single genus Fistularia with four species, found worldwide in tropical and subtropical marine environments.

Ranging up to 200 centimetres (6.6 ft) in length, cornetfishes are as thin and elongate as many eels, but are distinguished by a very long snout, distinct dorsal and anal fins, and a forked caudal fin whose center rays form a lengthy filament. The lateral line is well-developed and extends onto the caudal filament.

They generally live in coastal waters or on coral reefs, where they feed on small fishes, crustaceans and other invertebrates.

They are often confused with Trumpet Fish which are different and a lot smaller.

yagara-1

Yagara is also a fish often caught in the Suruga Bay in Shizuoka Prefecture!
I ventured inside the great Supermarket inside Shizuoka City JR Station as they are bound, especially in the seafood department, to exhibit some interesting specimens.
I certainly was not disappointed!

yagara-2

Here is another picture to give you an idea of the size!

Trumpet Fishes come in “blue” and “red” varieties.
This red (“aka”) Trumpet Fish is more common in our Prefecture.
A bit of a monster, it was a good 1,5 meter (five feet) long and weighed over 5 kg.
I was told 3 meters (10 feet) long specimens are regularly caught in Suruga Bay, the main Bay of Shizuoka Prefecture!

I knew that my friends at Tomii Restaurant would be interested.
I called them on my mobile.
They replied they definitely were!
I bought the fish on their behalf. At 130 US$, it was cheap (I actually bargained a bit!), considering what customers would pay for this delicate fish, either as sublime sashimi or delicious “nabe”!

Yagara sashimi Plate!

“Shioyaki/Salt-grilled Yagara”!

Japanese-style Yagara soup!

Steamed yagara!

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

美食, 虎河豚, 観光, 魚, 魚海の幸, Fish, Food, Fugu, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Puffer, sashimi, seafood, Shizuoka, Shizuoka Cuisine, sushi, Tiger Puffer, Torafugu, Tourism

Japanese Fish Species 21: Tiger Puffer-Torafugu-虎河豚

May 8, 2012 dragonlife 6 Comments

Torafugu/虎河豚 or Tiger Puffer is one of more than a 100 hundred varieties of edible Puffer Fish or Globe Fish, but Tiger Puffer is by a great distance the most popular variety in Japan!

It is also known in Japanese as Honfugu/本河豚 or Oofugu/大河豚.
The main season is Winter and a little later for other regions.
It is caught on both sides of Japan especially in Central and East Japan.
It is a specialty in Hamamatsu City in our Shizuoka Prefecture.

11,000 tonnes are caught yearly around Japan.
It is bred in Japan to the tune of 4,700 tonnes.
13,000 tonnes are mainly imported from China and South Korea.

In Japan, although it can be bought already dressed, one needs a special license to cut it, serve it, or sell it as the innards contain a violently lethal poison, although cheap fugu (not torafugu) does not always contain such toxin!