Tag Archives: Shizuoka City

Walking to the Izakaya the Japanese Way: Geta/Japanese Clogs

Not so long ago, the sound of wooden clogs (geta/下駄 in Japanese) could still be heard at any time of the day and night in any season in cities as well as in the countryside.
This is still mentioned as one of the sounds that older Japanese miss most in modern life. A traditional saying in Japanese says that “You do not know until you have worn geta.” meaning that you cannot tell the results until the game is over.
Chefs were wearing them at work inside izakayas and sushi restaurants. Now they wear graceless white vinyl boots.
Interestingly enough, by ignoring geta in favor of Western footwear, the Japanese are not doing a favour to their own health. Instead of being constricted inside shoes with the consequent skin problems during the rainy season and sweaty socks to wear with them, geta allow free movement of the feet in the most natural environment. Contrary to belief, walking with the skin in direct contact with a wooden or lacquered surface does keep the feet at a comfortable temperature, even in the snow.
Moreover, good Japanese-made geta cost an average of 5~6,000 yen (50~60 US dollars), which make them cheaper and far more durable than Western shoes! They can be easily worn day in day out for up to 10 years according to traditional makers in Shizuoka Prefecture!
The great majority of modern geta are made abroad, especially in China these days but traditional manufacture still survives in Japan.
The City of Fukuyama in Hiroshima Prefecture produces 60% of the national output. Hida City in Oita Prefecture is also a major producer.
Traditional and high quality geta are especially made in Fukushima, Nagano, Niigata, Akita and Shizuoka Prefectures.

Geta are sometimes called wooden clogs in English because of their resemblance wit clogs and flip-flops. One could describe them as a kind of elevated wooden base held onto the foot with a fabric thong to keep well above the ground. They are worn with traditional Japanese clothing such as kimono or yukata but (in Japan) also with Western clothing during the summer months. One can still see people wearing them in rain or snow to keep the feet dry, dur to their extra height and impermeability compared to other shoes such as zori.
There are several styles of geta. The most familiar style in the West consists of unfinished wooden board called a dai (台, stand) that the the foot is set upon, with a cloth thong (鼻緒, hanao) that passes between the big toe and second toe. Although there is no need to wear socks, apprentice geisha (also called “maiko”) wear their special geta with tabi (Japanese socks) to accommodate the hanao.

Ladies will often add a protective cap called tsumakawa (爪掛) to protect their toes from the rain or mud in inclement weather.
The supporting pieces below the base board, called teeth (歯, ha), are also made of wood. Cheap clogs are made with cedar wood (杉, sugi), whereas high-quality geta are made of very light-weight paulownia (桐, kiri) imported from Northern Japan.
The teeth are usually made separately and fixed to the base board later (Funageta/船下駄), whereas more valuable geta will be carved out of a single block called (Okaku/大角).
Although great craftsmen are becoming scarce (there are only five recognized in Shizuoka Prefecture in spite of their fame), geta can and usually are suggested to be made on order, so as to perfectly “fit the feet” of its wearer.
Such footwear is becoming increasingly popular abroad where more and more people have recognized not only their practical, health and ecological values, but also for their decorative and fashion merits.

The dai may vary in shape: oval and narow for ladies to rectangular and wide for men as well as in color: natural (harigeta/張下駄), lacquered (nurigeta/塗り下駄) or stained.
The teeth of any geta may have harder wood drilled into the bottom to avoid splitting, and the soles of modern clogs of the teeth may have rubber soles glued to them.
The hanao can be wide and padded, or narrow and hard, and it can be made with many fabrics Printed cotton with traditional Japanese motifs is popular. Inside the hanao is a cord (recently synthetic, but traditionally hemp) which is knotted in a special way to the three holes of the dai. The hanao are replaceable, although breaking the thong of one’s geta is considered very unlucky!
Maiko in Kyoto wear distinctive tall geta called okobo. Also very young girls wear “okobo”, also called “pokkuri” and “koppori”, that have a small bell inside a cavity in the thick “sole”/dai. These geta have no teeth but are formed of one piece of wood. They are carved in such a way as to accommodate for walking.
Japanese professional sumo wrestlers in the lowest wo divisions of Jonokuchi and Jonidan must wear geat with their yukata at all times!

Various types of geta for the true collectors! (this list is far from exhaustive!):
-Sokugeta/足駄: real antiques as these were worn between the Heian Era and Edo Era! They became the symbolic footwear of students in meiji Era
-Yama Geta/山下駄: Square mountain Clogs made of paulownia wood and worn at the beginning of Edo Era. When made with cedar pine wood, they are called Yoshiwara geta/吉原下駄 as revellers in the Yaoshiwara Distritc used them on rainy days.
-Pokkuri Geta/ぽっくり下駄 worn by maiko, geisha and young girls, generally higher and decorated with golden motifs.
-Robou/露卯, Yanagi Geta柳下駄 worn in the early Edo Era.
-Uma Geta/馬下駄, square and made of cedar pine wood. “Horse Clogs”, called so because they sound like horse’s hooves on paved streets.
-Koma Geta/駒下駄, most common all-weather clogs until before the Meiji Era.
-Kiri Geta/桐下駄, high-quality expensive clogs made of paulownia wood. Originally finished with black lacquer.
-Odawara Geta/小田原下駄, very popular among harbor workers and fishermen in the 18th Century in spite of their high price.
-Ippon Geta/一本下駄 or Tengu Geta/天狗下駄, a clog with only one ha/歯/”tooth”. Both worn by kids and adults.
-Taka Geta/高下駄, very high clogs
-Bankara/バンカラ/Narrow clogs with high teeth, popular with older time students.

Recommended manufacture/display center:
Suruga Nuri Geta (駿河塗下駄) (designated by the Shizuoka Prefecture Government)
420-0047, Shizuoka City, Aoi Ku, Seikancho, 9-22
Tel. & fax: 054-253-4917
Homepage: http://www.shizuoka-kougei.jp/009.html (Japanese)

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, Pie
rre.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

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Vegetarian (& Vegan) Sushi: It exists in Shizuoka!

“But it is all fish!”

Well, Shizuoka City and Prefecture, being the region in Japan where the largest number of vegetable varieties is grown it is almost too easy to reassure our vegetarian (& vegan, and naturally omnivorous) friends.

With a little research you will discover more than one chef willing to tackle the challenge of a client eager to eat sushi but not fish or meat. I have introduced one of them at end of this article, but I am sure your japanese friends will come up with more!

For a start let me introduce vegetarian ( I am not but I love vegetables!) let me introduce some of the possibilities I have tasted myself!

Daikon rolls!

These rolls were made with thin wide strips of Daikon  quickly marinated in lemon water to be used instead of dry nori/seaweed.
The daikon was rolled around  sushi rice (shari) with trefoil stems, umeboshi/pickled Japanese plum meat (sorry for the unintended joke!) and shiso/perilla leaves!

The three nigiri coming with the rolls are:

Buckwheat sprouts/Hime Soba Me/姫蕎麦芽 Nigiri!

Thin leek sprouts/Me Negi/芽葱 Nigiri!

Trefoil/Mitsuba/三つ葉 Nigiri!

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Another assortment of vegetarian sushi nigiri!

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Himenegi/young thin leeks reminiscent of French ciboulette.

SUSHIK-09-08-31-14

Kaiwaredaikon/Japanese radish sprout, lightly boiled and topped with some umeboshi/Japanese pickled plum.

SUSHIK-09-08-31-15

Betarazuke/daikon lightly pickled in sweet vinegar. In this case served with a piece of shiso/perilla leaf between the shari/sushi rice and the neta/topping. Some lime skin was grated o top making for a sweet sophisticated taste!

SUSHIK-09-08-31-16

Mitsuba/Trefoil: the stems and leaves were slightly boiled and separated, making for a bicolour combination accentuated by finely cut kyuri/cucumber!

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Let us continue with another assortment!
Can you guess the vegetables?

SN3O2213

Another Himenegi/芽葱young thin leek topped with umeboshi!

SN3O2198

Slightly seared green peppers nigiri!

SN3O0019

My favorite natto/fermented beans roll!
Natto, Ume, Shiso Maki/梅紫蘇納豆巻! fermented beans, pickled Japanese plum and perilla roll!

And for dessert: Kampyou Maki?かんぴょうまき/Dry gourd shavings (recooked) Roll!

Of course this is only a start!
Depending on the season you could ask for seared mushrooms, pickled eggplants, cooked burdock root, boiled spinach, boiled rape seed flower, green or violet mizuna, salad celery, pickled radishes, etc. And for not so strict vegetarians, tamagoyaki/卵焼き?Japanese omelet!

A great time to have, surely!

Recommended Sushi Restaurant:
SUSHI SHOKUNIN BIRUKAWA/鮨職人 びる川

420-0037 Shizuoka City, Aoi Ku, Hitoyado-Cho, 2-5-8
Tel.: 054-251-9787
Opening hours: 17:00~23:00
Closed on Wednesdays
Reservations highly recommended
Credit cards OK
Google Map

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, Pie
rre.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

Early Spring Sushi Millefeuille by Kenta Birukawa at Sushi Shokunin Birukawa in Shizuoka City!

Service: shy but extremely attentive and kind
Equipment & Facilities: overall very clean. Excellent washroom. Non-smoking private room possible
Prices: reasonable (that is for true sushi!)
Strong points: Sushi mainly created with local seafood. 3-year old wasabi root exclusively used. Grilled and deep-fried fish, tempura. Excellent list of sake and shochu.

The other I finally managed to find a couple of seats free at Sushi Shokunin Birukawa, my favorite sushi restaurant in Shizuoka Prefecture I have already introduced to many an overseas client. The problem is that it is very popular and it is tough, nigh impossible to get a seat on holidays or weekends! Even on a Thrursday it was fully booked by 6 pm!

Anyway, to make along story short, we once again challenged our good friend, chef Kenta Birukawa who moved some 15 years ago to Shizuoka from his native Akita Prefecture to another Sushi Millefeuille! It is not listed on the menu, but if you are recommended in person by your servant he will happy enough to concoct you an original one according to your taste an priorities!

The only thing we agreed on was the name: Early Spring (that is, for 2018!) Sushi Millefeuille!
Bear in mind that “Early Spring” in Japan, and especially in Shizuoka City, quite before the real Spring has actually come to grace us with its mild weather after this year’s unusually severe winter!

The Dragon (my worse half!) did not wait to demolish as it is her sorry habit but I had time enough to notice that the sushi rice is made in Kenta’s particular recipe, that is the rice vinegar used in seasoning the rice contains red amazu rice vinegar for 1/10th ration and that the millefeuille was topped with avocado nmayonnaise and salmon roe!

I could notice before Dragon further demolished the edifice that it contained scallops, squid and boiled lotus root!

And I forgot to mention that the banderolle around the millefeuille was composed of small cubes of akami/red lean tuna and Japanes omelet/Tamagoyaki!

Can’t wait for the next one!

SUSHI SHOKUNIN BIRUKAWA/寿司職人尾留川

420-0037 Shizuoka City, Aoi Ku, Hitoyado-Cho, 2-5-8
Tel.: 054-251-9787
Opening hours: 17:00~23:00
Closed on Wednesdays
Reservations highly recommended
Credit cards OK

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, Pie
rre.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

Sushi Millefeuille 2017 Summer Version at Sushi Shokunin Birukawa in Shizuoka City!

Service: shy but extremely attentive and kind
Equipment & Facilities: overall very clean. Excellent washroom. Non-smoking private room possible
Prices: reasonable (that is for true sushi!)
Strong points: Sushi mainly created with local seafood. 3-year old wasabi root exclusively used. Grilled and deep-fried fish, tempura. Excellent list of sake and shochu.

Chef Kenta Birukawa/尾留川健太親方, as a true chef has always loved to be challenged into new ideas.
Every time I visit his restaurant, Sushi Shokunin Birukawa, in Aoi Ku, Shizuoka City he knows I will asak for a new “Sushi Millefeuille”, a bit to the surprise of regulars as the order is not written anywhere, be it on the regular menu or specialties of the day!

So when I proposed the name, Summer Version Sushi Millefeuille, that is what he came up with!
Note that the sushi rice is lightly colored as 10% of the rice vinegar used in its making is akazu/red vinegar!

The fish served in aburi style/half grilled, half raw on top is “nodoguro” or “blackthroat seaperch” also known as “akamutsu” in Japan, a seasonal fish of higher quality!
The fish was accompanied with “boiled “shako” or squilla!
Anago/grilled conger eel was also included inside the rice with grilled eggplant and thinly sliced cucumber!

Almost a whole dinner by itself1 Looking forward to the next challenge!

SUSHI SHOKUNIN BIRUKAWA/寿司職人尾留川

420-0037 Shizuoka City, Aoi Ku, Hitoyado-Cho, 2-5-8
Tel.: 054-251-9787
Opening hours: 17:00~23:00
Closed on Wednesdays
Reservations highly recommended
Credit cards OK

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, Pie
rre.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

Shimizu S-Pulse Soccer Club: Food Stands at Nihondaira Stadium in Shimizu Ku, Shizuoka City!

A Shizuoka specialty on offer at Nihondaira Stadium: Sakuraebi Kakiage to shirasu donburi/bowl of rice topped with cherry shrimps fritters and biled sardine whiting (Seasonal only!)!

Watching a soccer/game, even in Japan, is certainly a hungry and thirsty job!
But do not worry, there is plenty on offer at food stands both outside and inside the stadium to satisfy all palates!

Plenty of beer with Sapporo Company, on of Shimizu S-Pulse official sponsors which also has a big brewery in the Prefecture! Outside the stadium!

Inside the stadium!
Of course soft drinks are available!

As for food, there is really a lot to chose from!
Let’s start with outside the stadium!

No less than 8 kinds of snacks from yaki soba/pan-fried noodles to jagaimo/boiled and buttered potatoes and 6 sof drinks!

What do they make here?

Taiyaki/hot fish-shaped pancake filled with bean jam!

Tako yaki/hot octopus dumplings!

Shaved ice!
Choose your topping!

Shorounpo/hot and juicy Chinese dumplings!

Chinese fried rice!

And more Chinese treats!

Bread and cakes!

Pop corn!

Seafood ramen, curry noodles and chicken karaage!

Bento!

And more from sausages to fried potatoes!

Let’s go inside1
Fried potatoes (French fires for the Americans! LOL)!

No less than 9 dishes from Bacon steak to Japanese Chazuke!

Pineapple!

Fried chicken!

Brochettes!

And for dessert, a smile form the pop corn girls!

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, Pie
rre.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

Shizuoka Beer Tasting: Aoi Brewing-Suruga Elegant Fruit Ale (2017 version)

Aoi Brewing in Shizuoka City has put out another of its now regular fruit ales: Suruga Elegant Fruit Ale made with Suruga Elegant oranges grown in Shizuoka Prefecture!

Served on tap
Barley, Wheat, Pilsner malt (Germany), Wheat malt (Germany), Acid malt (Germany) Southern Cross hop (New Zealand), Rakau hop (New Zealand, Cascade hop (USA),, Dry English Ale yeast, glutinous starch syrup, Suruga Elegant orangess (grown in Shizuoka Prefecture)
Unfiltered
Natural carbonation
ABV: 5.0%
IBU: 3
Production: 450 l

Bubbles: longish head, very fine bubbles, white color
Color: lemon color, smoky (stays so all the way throuh)
Aroma: very dry and fruity. Oranges, citruses, lemon
Taste: dry (not bitter!), very deep and fruity attack.
More lemons than oranges, although Suruga Elegant orange taste definitely asserts itself.
Lingers long enough for true tasting before departing on more notes of oranges and lemons.
Oranges stay true all the way through.
Takes on a drier turn with food

Taste: again kind of craft beer to enjoy on a warm day!
Very easy to drink and smooth on the palate, but don’t forget it does contain enough alcohol for a late revenge!
Recommended pairings: nuts, salads.
Beer Junkie MOTEL

420-0035 Shizuoka City, Aoi Ku, Shichiken Cho, 11-5, IMAKKOKO Bldg. 1F
Tel.: 054-253-6558
Opening hours: 18:00~25:00
Closed on Tuesday
Parties welcome
FACEBOOK

BEER GARAGE

Aoi Brewing Co.,Shizuoka City, Aoi Ku, Miyagasaki Chyo, 30
Tel.: 054-294-8911
Opening hours: 17:00~23:00 (Monday~Friday), 15:00~23:00 (Saturday), 15:00~22:00 (Sunday)
Closed on Tuesdays
COD, Cash On Delivery only for all orders.
MAP
FACEBOOK

AOI BEER STAND
Shizuoka City, Aoi Ku, Miyuki Cho, 4-6, Den bill, 1F
Tel.: 054-260-5203
Opening hours: 11:00~23:00
Credit cards OK
FACEBOOK

Some Aoi Brewing beers are also available at the mother company’s other restaurant,

GROWSTOCK

420-0852 Shizuoka City, Aoi Ku, Koyamachi Naka Building, 5F
Tel.: 054-293-9331
Opening hours: 17:00~25:00 (Mon.~Thurs.), 17:00~27:00 (Fri & Sat.), 17:00~24:00 (Sun.)
Parties welcome (reserve!)
Credit Cards OK
FACEBOOK

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, Pie
rre.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

Japanese Vegetarian Lunch with Friends!

I am not a vegetarian, and will never be, but I can appreciate a vegetarian, and even a vegan one, from time to time, especially if I have to prepare it!
After all, more than 80% of my daily food intake is made o vegetables either from the land or the sea!
The other day our good friends from Ireland, Kaori and Colum McCormack who are vegetarian graced with our home with their presence, so we had a vegetarian lunch!
Such a repast is quite easy to conceive as any cuisine is possible in Japan, especially Shizuoka whose neutral climate allows for a regular vegetable supply all year round.
So what did we have?

Spicy “kinpira” made up of konnyaku/konjac and gobooo/burdock root strips seasoned with sesame seeds!

Fresh ha–shouga/leafy ginger root with two kinds of dip sauce!

Snap endou/green peas in the pod and kyuuri/Japanese cucumber strips!

Fried ajillos-style bamboo shoots (fresh but boiled beforehand)!

Aburaage/grilled tofu sheets baked with and without cheese topping!

Japanese-style hanjuku/half-boiled egg (with black sesame seeds) and pickled gobou/burdock root!

Tossed vegetable salad (most vegetables organically grown by your servant!)!

Oden/Japanese pot-au-feu with daikon radish, konnyaku/konjac and gobou/burdock root!

Pommes frites (I’m French!) with local new May Queen potatoes shallow-fried in three steps with their skins!

Sakura tsukemono/Japanese-style light pickles with salted cherry blossoms!

Herb tamagoyaki/Japanese omelette topped with momiji-oroshi/grated daikon with chili pepper!

As for dessert we had plenty of fruit!

Many first-comers to Shizuoka have been easily convinced that we can take care of all their culinary priorities!

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, Pie
rre.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