Tag Archives: Shizuoka City

美食, 野菜, 観光, 魚, 魚海の幸, Food, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, vegetables

French Gastronomy Design by Touru Arima at Pissenlit in Shizuoka City (May 2012)

May 5, 2012 dragonlife Leave a comment

Service: Excellent and very friendly.
Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!)!
Prices: Reasonable to slightly expensive, very good value.
Strong points: Interesting wine list. Great use of local products, especially organic vegetables and Shizuoka-bred meat.

The other day, the Missus wanted to pay a belated (for her) visit to our favorite French Restaurant in Shizuoka City, namely Pissenlit, where Chef Touru Arima/有馬亨さん is busier than ever, what with creating a whole new range of organic jams with local produce and promoting good food at all levels in our Prefecture!
I have always been struck by the seemingly simple presentation of his dishes and I would like to share my views in this particular article!
Now, what did we have?

There were oysters on the menu!
When we debated how many we would order, we were told that one each would be more than enough, so we ordered one poelee and one in gratin!
The first one served poelee on a bed of local organic broccoli was truly enormous. I’m not lying, it was as big as the Missus’ palm!

Viewed from the other side!

You needed to cut it at least three times with fork and knife!
Absolutely succulent, a steak of the ocean?

The other served as gratin will give you an idea of the size with the very deep shell!
The sauce under the gratinee surface is ore a Mornay sauce than a Bechamel, a lot lighter and more delicate in flavors!

A view from a different angle will give you a little idea of the light and unctuous/creamy Mornay sauce!
The colors alone will have you tremble with impatience!

A true dish from Shizuoka Prefecture!

Touru calls it a warm carpaccio of bonito/katsuo topped with local organic greens.

The first picture was actually a back view. This is the front view!

A side view with the lovely mayonnaise to fully appreciate the incredbly tender bonito which had been lightly seared!

You can always expect Touru to come up with rarities!
Tablier du Sapeur!

The “sapeur” in French means a member of a special military engineer corps originally created by Napoleon who tended to copy anything Roman for his Legions.
These sapeurs used to wear a thick apron/tablier as part of their parade uniform!

They consist of veal stomach/tripes first separately cooked and then paneed in breadcrumbs!
Even the Missus who cares little for offal appreciated it!
I just loved it!

Here is another fine example of creating a superlative dish with offal: White asparaguses with Suruga Shamo Chicken livers and gizzards!

The raw and fresh enormous asparaguses were first poele before the offal was added to the same frypan!

Suruga Shamo is one of those extravagant shamo/軍鶏/fighting chickens/cocks raised in our Prefecture.
The offal was accompanied with some local bacon and organic greens for a last touch!

A true Shizuoka dessert?
Creme Brulee concocted with Shizuoka City Hon-Yama tea!
The strawberry and edible flowers are all organic from Shizen No Chikara Farm!

Another Green Fairy?
Certainly a dessert that JRR Tolkien and his Hobbits would have loved to sample!

Going for the kill! In my case!
An Italian grappa by Poli, a Marc de Bourgogne 1976 by Bernard Roy, a Vieille Fine de la Marne (Marc de Champagne) or a 15 year-old Cognac by Paul Giraud?
Well, I was born in Bourgogne, so you must have guessed!

To be continued…

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
HOMEPAGE (Japanese)
Credit Cards OK
Entirely non-smoking!

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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

観光, 魚, 魚海の幸, Fish, Food, Gastronomes, Gastronomy, Himono, Japan, Japanese Gastronomy, seafood, Shizuoka, Shizuoka Cuisine, Tourism

Japanese Fish Species 19: Seabream-True Seabream-Tai-Madai-鯛-真鯛

May 5, 2012 dragonlife 2 Comments

There are many varieties of Seabream/Snappers/Tai/鯛in Japan:
Batodai, Hanadai, Ishidai, Kinmeidai, Mekkidai, etc., but the most popular variety is called Madai/真鯛, or True Seabream.

Even Madai/True Seabream is called different names depending upon the region: Oodai or Hondai.
The best season streches from Winter to Spring.
It is extensively raised by humans in Ehime, Mie and Saga Prefectures.
Wild specimen are mainly caught off the shores of Nagasaki, Fukuok, Kumamoto, and Yamaguchi Prefectures. Not so many Madai are caught in Shizuoka but other varieties are abundant especially around Izu Penisula.

Human-raised amount to over 80,000 tonnes a year wild ones are caught at a rate inferior to 15,000 tonnes a year.
Imports are relatively and account for only about 6.500 tonnes a year.

Madai is widely appreciated raw as sashimi in the Japanese style (above),

in carpaccio, Italian-style sashimi!

The Japanese also love them grilled or steamed.

The Japanese since immemorial times have preserved the raw fish in rice miso, mirin/sweet sake and konbu/seaweed, but this has become quite an expensive morsel these days!

(Only relatively) lesser varieties, like Kinmedai, are appreciated as Himono/干物/naturally dried fish, a specialty of Shizuoka Prefecture which produces no less half of all naturally dried fish in Japan! Actually they come almost as expensive!

Konbujime/marinated in seaweed nigiri sushi

As sushi, madai (and other seabreams) are very versatile.
You will encounter them, depending on the region as konbujime/marinated in seaweed (above),

simple, straight nigiri sushi,

oshizushi/pressed sushi,

or zuke/marinated in ponzu, sake, mirin, etc.,

Seabream certainly looks great as temarizushi/Kyoto-style small round sushi nigiri!

Tai Shirako

Like tara/cod, their sperm sacs of the male specimens are highly appreciated and even more expensive than those of cods.

You can have served raw/slightly boiled or grilled as above,

meuniere-style as in French or Italian cuisine,

or on gunkan sushi nigiri!

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Karaage Chicken-Deep-fried Chicken by the Dragon (the real one!)

May 4, 2012 dragonlife 2 Comments

Karaage Chicken/Japanese-style deep-fried chicken is not much of a mistery. The recipe to obtain a properly fried chicken with a juicy and steaming flesh is quite easy.
The Dragon (the real one!), that is, the Missus, had to prepare some food for lunch as her family was visiting us for lunch today which was a National Holiday.

As I was on shopping duty yesterday, I bought four pieces of chicken momo/thigh. I got them already rid of their bone and opened. If you buy them with the bone, choose them large. With a very sharp knife make a full cut lengthwise and detach the flesh from the bone into one block.
Leave their skin on!
In a vinyl pouch pour an equal amount of cornstach and rice flour. Mix well.
You may of course use your own mix, be it flour, panko, breadcrumbs or what else. The Missus does not usually any form of batter.
Drop the whole chciken pieces (you may cut them in small pieces beforehand if you wish, but that will make the process a bit burdensome) inside the vynil pouch and mix well to have the chicken wholly coated in cornstarch and rice flour mixture.

Now come the little trick!
There is no need to prepare a whole deep pan of oil. If you have it, fine, but it is far better to “shallow fry” in no more than a 1 cm deep oil in a frypan large enough to comfortably cook one piece at a time.
Drop the piece of chicken skin down (VERY IMPORTANT!) and fry. With a spoon pour oil from the frypan over thechicken all the time.
Check if the skin has reached a crispy light brown. If so, turn it over with large chopsticks and cook it still pouring oil over the exposed side with a spoon.
Once the piece has reached a nice light brown, take it out of the oil and place it on a grill to let the oil drip away.
Proceeed the same way with the other pieces.
Once you have finished the fourth piece the first should have cooled down enough.
Drop the first piece again in the oil and fry till you reach a perfectly uniform brown color on both sides. No need to pour oil over it then.
Take the piece out and place it on some kitchen paper to soak out the oil.
Once you have deep-fried all the four pieces (I’m saying four but the number is not important!) slice them and place them on a serving dish.

The chicken should be steaming and pour out some of its juices.

Before frying the Dragon had prepared a sauce by frying finely chopped echalottes (red onion would be fine) in olive oil. Once the echalottes had become translucent she switched off the fire and added rice vinegar, Thai sweet and hot chili dressing and funely chopped thin leeks.
She poured the whole dressing all over the chicken before serving
As you can see this it is pretty easy and adaptable.
The little secret is the two-step cooking in shallow oil.
Deep-frying in deep oil may be fine but there is always a danger of the chicken cooking too fast if you are not absolutely vigilant!

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Japanese Ladies Fashion in Shizuoka 20: Mother, Daughter and Daughter’s Friend!

May 4, 2012 dragonlife 4 Comments

Again some Japanese ladies are proud of their long legs and it is not often that mother and daughter can sport them together!
Of course if you have a friend with the same quality, the more the better as the Japanese feel comfortable as a group, which is pretty obvious in the above picture!
Now, can you guess who the daughter is?
Look at the shins! LOL

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Hamburgers in Shizuoka 3: Tequila’s Diner!

May 4, 2012 dragonlife 8 Comments

Service: Shy but very friendly
Equipment & Facilities: Good general cleanliness
Prices: Reasonable to slightly expensive but very good value
Strong points: Tex-Mex gastronomy of superior quality. Doubles up as bar in evenings

These past years, for the pleasure of quality-minded hamburger lovers, we are witnessing the emergence of new diners (as they say in the States) which not only have the merit not to be part of chain stores with all the consequent disappointments, but which also endeavor to serve full and appetizing repasts in a slow enough manner to guarantee unhurried satisfaction.

I had meant to visit Tequila’s Diner in Aoi ku, Shizuoka City for quite some time, especially at lunch.
The problem is that it is really busy and the waiting is long, it being slow food!

They do make an effort at their English!

Pick your sign!

The menu is clearly posted outside! A plus, definitely!

And written in both languages!

I had decided on my order before entering the place!

The Japanese customers prefer to sit inside in a congested room sitting about 14~16 people but I wouldn’t give away that small table outside to anyone!
The place was full so the table outside was gladly agreed with on my request!
The Chef even asked me if I wanted the parasol fit in for me (which I declined!)
Next time I’ll make sure to have the same place in the evening!
For all his tattoos and scars, Chef Chihirou Okamoto is a shy and friendly bloke always ready to serve!

For 200 more yen I got a glass of beer and one soft drink and two small appetizers!

My “Tequila’s Favorite” order!

I noted with pleasure that the fried potatoes were not served with the usual mountain of salt but with just enough salt and black pepper!

The appetizers: corn salad and ham on coleslaw!

No, I didn’t use my hands but ate the whole the slow way with fork and knife!

The egg was fried to perfection, although I’m sure you can request it cooked longer for those who don’t like runny eggs!

Being from Bourgogne I always add mustard on my potatoes!

I told you that a good hamburger is a full meal: bread, Fresh and cooked vegetables, beef, bacon, cheese and egg!

I’m definitely planning to come back soon one evening with an American friend and enjoy real American food outside, away from the smoke!

TEQUILA’S DINER
420-0035 Shizuoka City, Aoi Ku, Shichiken Cho, 8-6 (near Aoba Park Street), ACT 7, 1F
Tel.: 054–255-7595
Business hours: 12:00~14:00, 18:00~24:00
Closed on Wednesdays
HOMEPAGE

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Japanese Fish Species 18: Scabbard Fish-Tachiuo-太刀魚

May 3, 2012 dragonlife 2 Comments

Scabbard Fish or “Tachiuo” is a summer fish very popular in Japan in spite of its great length.
Tachiuo in Japanese, 太刀魚, means “Great Sword Fish”, not the scabbard!
The Suruga Bay being warmer than the rest of Japan, we have scabbard fish in the dead of winter.
Like other fish it owns other names: Tachi (not in Hokkaido, where the word means ” Cod sperm sacs”!), Shirada and Tachinouo.
It is mainly caught off Wakayama, Ehime and Oita Prefectures.
In Shizuoka it is both caught by line or net.
In 1999, 37,000 tonnes were caught in the whole of Japan, but it fell to 23,000 tonnes in 2000.
It is also imported from Korea and China, although the fish is slightly different from the Japanese variety. More than half of imported fish are eaten west of Kansai.

Scabbard Fish Sashimi Plate

Tachiuo is both popular raw and cooked.
Raw, it is usually served with ponzu instead of soy suce and topped with momijioroshi/grated daikon mixed with chili pepper.

Raw, it is of course popular as sushi nigiri,

cut into fine strips and served as gunkan.

As sashimi I personally prefer it “aburi” (slightly grilled/seared) with a dash of ponzu and some momijioroshi (grated daikon with chili pepper), or with some finely cut vegetables.

The same applies for sushi nigiri as I like my scabbard fish a little grilled first.

Making incisions into the fish before grilling it will make for another prsentation!

It does not have to be complicated to be yummy!

In the Kansai/western Japan region it is very popular in oshizushi/pressed sushi thanks to its flat and long shape.

How about a combination of both raw and aburi style sushi nigiri?

How about an Italian-style sushi nigiri?

As for the cooked scabbard fish, grilling is the most commoon way here in Japan where it is served as simple and healthy food at many meals.

Sauteed with colourful vegetables (okra) it makes for great presentation in spite of the simplicity of the dish!

Deep-frying is also very popular especially with its bones when it is very fresh. Such deep-fried bones make for one vital source of calcium for the Japanese.

Fried scabbard fish salad.

Cooked, it is a very versatile fish and easy to prepare!

Grilled with lemon!

Cooked with chili peppers and miso paste, it makes for an intriguing sweet and hot combination!

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Japanese Ladies Fashion in Shizuoka 19: Fashionista at a Socks Shop

May 2, 2012 dragonlife 4 Comments

I think that Quizoxy will like this one!

A typical example of combining a little color on as much black as possible.
The black color is popular in Japan because it apparently “thins you up”, especially at legs level.
The thin high heels and stockings leaving a little skin exposed on the feet is almost run-of-the-mill fashion for girls, and many adult women too, who are proud of their legs.
Note that the skirt is kept high to emphazise the length of the legs.
Red and black is a very usual combination too. The red color will emphasize the raven hair, too! But obviously the girl above has forgotten this fine point!
A big bag is more for status than fashion!

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Japanese Fish Species 17: Seaqbass-Suzuki-鱸

May 2, 2012 dragonlife Leave a comment

Suzuki/鱸 or seabass is a fish so popular with anglers all over the world that a lot of people forget it is also an extremely popular fish for sashimi and sushi in Japan.

“Simple” Sashimi Plate

Here the seabass was first seared before before being sliced for sashimi!

Like any other fish, it bears many names: Madaka, Hakura, Shiibasu.

In the Kanto (Eastern Japan) area, including Shizuoka Prefecture, it is called Seigo when under 25cm. At 3 years of age, when it has attained a length near 60cm, it is called Fukko or Suzuki.
In Kansai (Western Japan) it is called Seigo, Hane, and Suzuki.

A summer fish par excellence, it is caught mainly in Central and western Japan. But it is also caught in winter in Shizuoka waters.

The bigger and the older the fish, the better it is considered. After a decline in the 1980’s, catches have increased recently, reaching more than 9,300 tonnes after 2000.
It has been raised succesfully, thus replenishing stocks.
170.000 seabasses were raised in 1992!

Great as a sushi and appreciated for it natural taste. A little salt and lemon juice are enough.

As a sashimi it can be declined in many ways such as carpaccio!

Raw, it can be combined as a simple and sublime salad with octopus for example.

Italian-style as fritters combined with a salad!

Of course it is a very versatile fish you can appreciate cooked, simmered, or grilled, although it becomes fragile upon being cooked.

Grilled, Japanese-style, with a aonori/seaweed coating!

Fried on its skin and served French-style!

And why not eat it simply as steamed fish?

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Japanese Ladies Fashion in Shizuoka 18: Gremlin?

May 2, 2012 dragonlife 6 Comments

Don’t misread me! I’m not trying to be disparaging or criticizing!
The (very young) lady was barely 140 cm tall and all so compact!
I noticed her inside Shizuoka JR Station as I was waiting for my train to Shimada (work. I would come back later).
She was a jumble of fashions mrap to goth and whatever in between although she seemed very sweet when I heard talk to the girlfriend she had been waiting for.
A fashion almost uniquely found among high school students out for fun!
Her garb is so zany and colorful.
So, why not?

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Japanese Fish Species 16: Sillago-Shirogiau-白鱚

May 2, 2012 dragonlife Leave a comment

SILLAGO-SHIROGISU

Shirogisu/白鱚, or Sillago in English probably has as many Japanese names as English names.
The Sillago found along the Japanese shores is also called sillago japonica, Whiting or Smelt-Whiting in english, Shirogisu, Kisu, Magisu and Kisugo in Japanese.

The best specimen in Japan are caught in Fukuoka (Kyushu) and Ehime (Shikoku) prefectures from Spring to Summer.
It is also a sport angler’s favourite as they come in all sizes, although the everage will not measure much more than 10 cm. The specimen found in Shizuoka are fairly small and comprise many varieties including deep-sea fish.

Standard Shirogisu Sashimi

As a sahimi/raw fish it can be prepared in many manners:
Standard sashimi as above.

Shirogisu Konbujime Sashimi.

As konbujime, it will be matured between two sheets of wet konbu/seaweed to attain a sweet taste.

Shirogisu Aburi Sashimi

As aburi/lightly seared, one can enjoy two different textures and tastes at the same time.
Mind you, it is not easy to sear properly as the fillets are very thin!

The greatest part of the sillago catch comes from Indonesia, Korea, Thailand, China and other Asian countries.
Fortunately, here in Shizuoka, we do catch a sizeable amount in Suruga Bay guaranting freshness in season.

Shirogisu Sushi Nigiri.

If absolutely fresh, shirohisu/sillago makes for an interesting morsel, the more for it as it is quite rare in this sushi nigiri form.

Anglers will certainly appreciate it grilled on the stick at a BBQ on the beach with a nice pint of beer!

But the most popular way of savouring it is arguably as tempura or breaded and deep-fried, although the fish taste will vary greatly with freshness!
But if absolutely fresh, don’t forget to deep-fry its bones and head!

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Japanese Ladies Fashion in Shizuoka 17: Denim Shirt or Denim Jacket?

May 1, 2012 dragonlife 8 Comments

This is another obvious example of “pair-looking”, that is, two ladies wearing a similar outfit to attract more attention, although I must say that for once I felt interested in their “pair looking” notion as it was based on a more clever complementary contrast.
This will allow them to go their way separately more easily if needed!
Both wear a top made of denim, a material which has been popular for quite a while as it is cheap, durable and easy to match with.
Note that the lady on the left wears a denim shirt over short pants while her friend adorned herslf with a short jacket and a light skirt cinched at almost navel height to emphasize her legs.
Both are certainly proud of their legs!

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Vegan Japanese Recupe: Daikon Leaves and Ginger Furikake

May 1, 2012 dragonlife 6 Comments

As I said many times it is a shame to throw perfectly edible and delicious fresh daikon leaves when you happen to find them!
Now if you also happen to have ginger roots, soft and fresh, you can produce an even better furikake/”sprinkle” for accompany any dish or use a great snack with beer or sake!
Bear in mind that the recipe can be adapted to any root vegetable leaves (if edible!)!

INGREDIENTS: for 4 people

Daikon leaves of one daikon
Ginger root: a small cube, 3x3x3 cm
Mirin/Sweet Japanese sake: 3 tablespoons
Soy sauce: 3 tablespoons
Sesame oil: 1~3 tablespoons
Sesame seeds (grilled): as appropriate according to preference

RECIPE

-Chop daikon leaves and ginger root finely.

-Pour sesame oil in a frypan and stir-fry ginger a little first.

-Add daikon leaves, mirin, and soy sauce and stir-fry over medium-strong fire until all juices have evaporated.

-Add sesame seeds and serve!

Easy, healthy and very tasty!

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Japanese Fish Species 16: Striped Horse Mackerel-Shima Aji-㠀縞鯵

May 1, 2012 dragonlife 2 Comments

Shimaaji/縞鯵, or Striped Horse Mackerel is one variety of Aji/鯵, Horse Mackerel-Saurel.
Although the season is said to be in Summer, the taste varies little with the time of the year.
Striped Horse Mackerel caught by anglers off the Izu Peninsula in Shizuoka Prefecture are said to be the best in Japan.
It is known under the other names of Ookami, Kose and Katsuoaji.

In English it called Striped Horse Mackerel, Saurel or White Trevally.
White Trevally, Pseudocaranx dentex, is a jack of the family Carangidae widespread in tropical and warm temperate areas between 40°N and 47°S, in the Atlantic, Mediterranean, Indian and Pacific Oceans. It has a deep body, and a greenish colour with metallic overtones and a dark spot above the gills. The fins are yellow.
In New Zealand, this Trevally is known by the Māori as Araara, and is generally confined to waters north of Cook Strait, although it sometimes reaches as far south as Otago in the summer.

It is a great fish to serve as sashimi, either in simple slices as above,

Or the whole fish as Tataki/tartare!

In Shizuoka, where the fish is usually served still alive, the bone and heads will be served later deep-fried. Superb snack!

The fish is easy to manipulate to make beautiful maki with daikon as above!

The sushi nigiri will have photograpers on constant alert!

See what I mean?

Of course, Aji can be enjoyed grilled with a simple seasoning of soy sauce or ponzu!

Like most white-fleshed fish it can be deep-fried in batter and breadcrumbs at home!

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Japanese Ladies Fashion in Shizuoka 16: Wigs!

April 30, 2012 dragonlife 2 Comments

Big wigs of blonde, auburn and other colors have fallen out of fashion, but some girls still wear them.
Most girls instead have developped the same style with their own dyed hair.
Now only girls who are looking for a momentary change adopt them.
By momentary change I mean for a special occasion, such as parties, get-together or concerts.

Incidentally, I can hear Sissi pointing out that the “little lady” behind them should have warranted more attention from my part! LOL

I found out later that these two girls were working part time distributing leaflets which could explain their wigs for many reasons!

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Japanese Fish Species 15: Japanese Halfbeak-Sayori-鱵, 細魚, 針魚

April 30, 2012 dragonlife 5 Comments

The Japanese Half Beak or “Sayori” is a very popular fish in Japan as sashimi or sushi because it black-striped flesh does make for some spectacular design in spite of the difficulty to take its skin off cleanly!
The word “sayori” can be written in three difeerent kanji: 鱵, 細魚 (“Thin Fish”, 針魚 (“Pin Fish”).

It is also known unde the names of “Hariuo”, “Kannuki”. The latter name is used for large sprcimen sold in the Tokyo area which can reach up to 40 cm.
It is mainly caught between Winter and Summer, but the best specimens are before and after the spawning season in April~June.
The Japanese sayori mainly come from the shores of Mie, Hyogo, Ishikawa, Hiroshima and Wakayama Prefectures.
We are lucky to catch our own in Suruga Bay off Shizuoka and savor them so fresh!
It is also imported from China, Korea and Australia.