Tag Archives: Shizuoka Cuisine

French Organic Wine Bar & Retailer: La Vigne in Shizuoka City!

SN3O3126

Shop Manager Hidetaka Satoh/佐藤大高さん & Staff (calling themselves the “Nice-Looking Boy and beautiful Damsel”!)

Service: Very friendly and caring. Great explanations!
Facilities and equipment: Great cleanliness overall. Superb washroom. Whole establishment non-smoking!
Prices: Reasonable
Strong points: French organic wines. Higher grade wine cellar. Drinks and light food at standing bar.

The Japanese love their wines, and French wines in particular!
But they also have a care for their health.
And what’s a more healthy drink than organic wine!

SN3O3105

You will find La Vigne very conveniently located right across the street from Shizuoka JR Station North Exit!

SN3O3106

It almost looks like a street side cafe back in France!

SN3O3107

“自然のワイン/Shizen no Wain” means “Natural/Organic Wines”!

SN3O3108

The wine and the producer of the month!

SN3O3109

Wine recommendations for coming Christmas!

SN3O3114

A suggestion for a present for an important person!
Actually today was exactly the Fourth Anniversary of the opening of La Vigne in the 18th of December 2008!
The mother company is located in Nagoya while the most recent and third shop stands in Higashi Ginza, Tokyo!

SN3O3110

The shop was first conceived as wine retailing establishment that offers plenty of organic wines from France.

SN3O3112

More suggestions for Christmas!
All purchases can be wrapped as presents for a small fee!

SN3O3113

They do offer a lot to eat with those wines: terrine, pate, sauces, jams, olives and the like!

SN3O3115

And also plenty of cheese, hams, sausages, and other appetizers you can eat on site if you wish.

SN3O3116

Photographs and signatures of the producers whose wines are featured at La Vigne!

SN3O3117

The standing bar which has proved to be best investment of the establishment!
Many customers, including many local chefs, taste their wines there before acquiring them by the bottle (s)!

SN3O3121

La Vigne also sells some great breads concocted by a local baker that find their way onto the counter more than often!

SN3O3119

Great map of French wines to give all information and conversation topics of the day when needed!

SN3O3120

Take your time, glass in hand , and take a good look at all the wines!

SN3O3118

The wines to be drunk and purchased by the glass at the standing bar regularly change.
You pay your orders, be they wine or food in cash as they come, or you can before leaving either cash or by credit card.

SN3O3125

Great explanations for each wine!

SN3O3122

My order of the day!
Wines and food can be consumed all day long, but coffee and mineral water is also available!

SN3O3124

Plenty of food and snacks available.
No cover charge or extra fees!

SN3O3123

If you find a canned food of your liking just take it from the display tables, bring it to the counter and ask the staff to open it for instant consumption as it is or with bread and so on!

LA VIGNE
420-0852 Shizuoka City, Aoi Ku, Koya Machi, 17-2, 1F
Tel/Fax: 054-205-4181
Opening hours: 10:00~22:00 (Monday~Saturday), 12:00~20:00 (Sundays and National Holidays)
Credit Cards OK
Private Parties welcome
HOMEPAGE (Japanese)
Entirely Non-smoking!

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:

-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

Advertisements

Sushi Restaurant: Local Fish at Sushi Ko in Shizuoka City!

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

Shizuoka City is located right in the middle of Suruga Bay in Shizuoka prefecture, a bay known in Japan for producing the largest number of seafood varieties in the whole country!
If you happen to come to Shizuoka City, don’t hesitate and visit Sushi Ko in Aoba Koen/Aoba Park Street in Aoi ku, Shizuoka City!
There you will be hard-tried to sample all that is on the menu! And this at reasonables prices clearly shown for all to see!

Now what did we have during our last visit the other day?

Negi toro/葱トロ appetizer coming with the first drink!

Very fat katsuo/鰹/bonito sashimi!

Traditionally served with grated ginger, chopped thin leeks and sliced red onion. You may also order grated or sliced garlic!

Now what is the chef trying to catch alive inside the tank?

We had ordered some fresh Shima Aji/縞鯵/Striped Horse Mackerel!

Beautiful Shima Aji/縞鯵/Striped Horse Mackerel sashimi plate!

The grilled tail from the same fish with grated daikon and lemon!

Kaki Aburi/牡蠣炙り/Seared oysters!

Beautifully sliced cucumber!

Tachiuo Aburi/太刀魚炙り/Seared scabbard fish nigiri with momijiorosi/紅葉下ろし/grated daikon with chili pepper and ponzu!

Piri kara Hotate Maki/ピリ辛帆立巻/spicy scallops Roll!

Piri Pon Kara Maguro/ピりポン辛鮪/Deep-fried tuna cubes served with momiji oroshi and ponzu!

Magurozuke/鮪漬け/Marinated tuna nigiri. A must!

Another chef caught a live lobster for our neighbors!

The perfect vegan sushi: Menegi/芽葱/Scallion Sprouts Nigiri!

Itaria Maki/イタリア巻/Italian Roll for the Missus: leeks, squid and spicy pickled cod roe!

And Ankimo Gunkan/あんきも軍艦/Frogfish Liver Paste Gunkan for me!
Note that the frogfish/monkfish liver was first steamed in sake!

To be continued…… You bet!

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

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

Must-see tasting websites:

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

Japanese Gastronomy: Himono-Dried Fish-干物-Recipe

How many people outside Shizuoka Prefecture know that half (yes, half!) of all dried fish are caught and processed in our Prefecture, notably along the shores of the Izu Peninsula?
When will I convince everyone that Shizuoka Prefecture is THE true gastronomic region of Japan? LOL
To those guys living in Tokyo, may I remind them that Mount Fuji, Izu Peninsula and wasabi are all in Shizuoka Prefecture? Please someone stop me!

Houbou/竹麦魚、魴鮄/Bluefin Robbin (Red Gurnard) Himono in Mochimune, Shizuoka City.

Actually if you walk around the fishing cities of Numazu City, Yaizu City, Omaezaki City, Shimoda City, Shimizu & Yui & Mochimune in Shizuoka City you will discover all varieties of fish drying in front of shops or homes!

Saba/鯖/mackerel in Mochimune drying across the street!

Tai/鯛/Seabream form Mochimune. A bit extravagant for a dried fish.

Aji/鯵/Horse Mackerel from the Suruga Bay. You can eat them all. Great source of calcium!

BASIC RECIPE

I chose a fish called “isaki” or “Chicken Grunt” (who came up with that English name?) that is quite common on our shores.
The recipe naturally applies to loads of fish!

CLEANING THE FISH:

Using a strong short sharp knife (the Japanese use the same knife to cut and gut medium size fish), first get rid of the scales as much as possible.
Wash once under running clear cold water.
Cut along the back (not the belly! very important) from the tail to the head as shown on above picture deeply enough to reach the main bone.

Once the knife has cut all along the back and reached the head, cut the head in half along the same cutting line.
The head of a isaki being small it is quite easy. It might require some strength for bigger head fish like seabreams. Call the MOTH then! (not the moths, the “Man”! LOL).

Open the fish and continue cutting in half all the way through.

Take out innards carefully so as not having them getting in contact with the flesh!
Depending upon the season, you might be lucky to get male sperm sacks (shirako). Don’t throw that away. They are great simmered with soy sauce, mirin/sweet sake, japanese sake and chili pepper! (see pic below).

Open the fish and clean it under running clear cold water.
Take water off with some kitchen paper or a clean piece of cloth.
Sprinkle with salt and dry outside under the sun until it has reached a nice aspect. You could also smoke it.
It can be preserved insde an airtight plastic bag and frozen, although eaten quickly it will taste so much better!

The Japanese grill their himono/dried fish pasted with a little soy sauce or tare. Beautiful with beer, Good Beer and Country Boys!

Great also grilled with a little salt!

If grilled with salt don’t forget the freshly grated daikon (and lemon juice, and soy sauce…)

The male sperm sacs (shirako) make for a great snack with your beer or sake once simmered in soy sauce, mirin/sweet sake and Japanese sake (and a little chili pepper)!

RECOMMENDED RELATED WEBSITES

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

The Pride of Shizuoka: Sakura Ebi/Cherry shrimp!

sakura-ebi1.jpg

With Spring comes the season for a specialty found in Shizuoka Prefecture only!
“Sakura Ebi” or Sakura shrimp is a vey small (maximum 5 cm) crustacean caught in the Suruga Bay of Shizuoka Prefecture. Most of ships are anchored in Yui City (part of Shizuka City city) and Fujikawa Harbours.

sakura-ebi-yui.jpg sakura-ebi-catch.jpg sakura-ebi-market.jpg
The shrimps are caught in special net baskets. They are then siphoned through special “tubes” with the baskets kept just above the water. Later all sea creatures inadvently caught in the nets are released alive back into the sea! Who said the Jpanese are not environment-conscious?
Moreover, for the first time in Japan, the Association of Cherry Shrimps Fishermen decided in 1965 to strictly limit their yearly total catch to preserve stocks. A salutary initiative long before normal citizens became aware of conservation and environment!

According to long traditions they are put on the market immediately for auction.
Many fishermen open their own sushi restaurants, bars and often their catches of the night until early in the afternoon before taking a well-earned sleep.

sakura-ebi2.jpg sakura-ebi-cuisine.jpg sakura-ebi-gunkan.jpg

For people who prefer them as sushi, the gunkan style is the most appreciated!
Most French and Italian Restaurants in Shizuoka City and around will serve them in quiches!

izutsuya6.jpg
(Pic taken at Izutsuya Restaurant, Yui)

Another popular way to eat them is of course as a tempura called kaki-age, either with fresh sakura ebi in season or frozen/dried ones.
Fishermen use to dry their catch for sale and export until the government had the great idea to run an expressway just along the harbour!
The shrimps are now dried along nearby Fujikawa River at the foot of Mount Fuji, creating large quaint rose expanses in the most useen for locations!

sakura-ebi-drying.jpg

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

—————————————-
日本語のブログ
—————————————-

Zucchini Gratin

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

—————————————-
日本語のブログ
—————————————-

zucchini-gratin1.gif

There are many recipes I have learnt back home like any good son in any part of the world.
I come from a family where does and can cook!
This particular dish is a specialty cooked by my father Andre (83!)
The Missus still raves about it!
It is very simple!

Ingredients:
for 2~4 people
3~4 medium-size zucchini (courgettes)
3 eggs
1 cup of fresh cream
Breadcrumbs
Salt, pepper, nutmeg (other spices according to preference)

zucchini-gratin2.gif

Clean and cut zucchini into large chunks. Do not peel skin.
Grind into robot or cut/grate very finely. Mix in some salt and pepper.
In a large saucepan drop some butter and olive oil and cook zucchini on medium fire until very soft. Switch off fire and let completely cool down.
In a bowl beat the eggs into an omelette. Pour in and mix fresh cream. Add salt, pepper and nutmeg to taste. Add mashed zucchini and stir well.
Coat an oven dish with butter and pour all the zucchini paste. sprinkle with plenty of very fine breadcrumbs. Add parmeggiano cheese on top if you like it (I do!).
Cook in oven at 180 Celsius degrees until top has turned a nice brown colour.
Can be served hot, lukewarm or cold.

Variant: One could use zucchini of different colours for effect. Adding a few finely chopped herbs would be a good idea, too!

Healthy Hamburger: Tuna Burger!

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

—————————————-
日本語のブログ
—————————————-

magburger.jpg

Somew time ago I had the occasion to taste again Maguroya Izakaya’s fine Tuna Burger in spite of my worse half’s interference!

It is actually an original creation of their Izakaya, in downtown Shizuoka City, which specializes in anything about Tuna/Maguro.
Americans and all expats ought to try it. The price is ridiculous when you compare to some notorious chain junk food restaurants. And the taste is simply an experience. I’m sure you will get hooked!
For people who prefer to make them at home, it is pretty simple:
Buy some tuna already ground for “negitoro”, make a ball of the wanted size, dip in flour and then beaten egg and very fine breadcrums or “karaagekona”/powder for deep-fried food and deep-fry!
Of course you will be responsible for a perfectly grilled bread, nice vegetables and tartare sauce!

Maguroya
420-0839 Shizuoka City, Aoi Ku, Takajo, 1-11-9, 2F
Tel.: 054-2514101
Open: 17:30~24:00
Closed on Sundays

Coq Au Vin/Chicken Burgundy Stew

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

—————————————-
日本語のブログ
—————————————-

coqauvin.jpg

You’ve got a one-too-many bottle of red wine (it does not have to be Burgundy!), or “unwanted” present!
No worries! Here is a simple recipe to use it! As the alcohol will disappear during the cooking, everyone can enjoy it!

Ingredients (6 people):
Cockerel or chicken (cut in appropriate-sized pieces): 2kg
Butter: 40g
Lard: 100g
Onion: 1
Echalotes (highly flavoured small onions): 2
Carrot: 1 small one
Garlic: 3 cloves
Flour: 40g
Cognac ( or marc or brandy): 50cc
Tomato puree: 1 tablespoon
Red wine (the stronger, the better): 750cc
Bacon: 125g
White mushrooms (champignons de Paris, white agarics): 250g
Bouquet garni (fresh thyme+parsley+laurel)
Salt & pepper to taste

Recipe:

In a deep saucepan heat 40g of butter and the lard cut in pieces (if soft, just as it is). Cook the pieces of chicken until golden. Then add onion, echalotes, carrot, garlic (all finely cut). Sprinkle with flour. Mix well. Pour in the Cognac and flambe on high fire (light the alcohol). Then pour in the wine and one cup of water, and the tomato puree. Add salt and pepper and the bouquet garni. Pit lid on. Let simmer on small fire for 1 hour and thirty minutes to two hours depending on the chicken’s firmness.
Cut the bacon in pieces. Put them in cold water. Bring the water to boil for a few seconds and drain the bacon. Cut the bottom of the mushrooms stems. Clean and slice. Cook the bacon in a small saucepan on small fire for a few minutes. Add the mushrooms. Saute (fry) on high fire for five to eight minutes. Pour the lot in a deep serving dish. Keep warm.
Take the chicken pieces out of the saucepan. Put them on the bacon and mushrooms.
Sieve the sauce and reduce on high fire for a few minutes if necessary. To make the sauce thicker and richer add the chicken liver crushed. Pour the sauce onto the chicken. Sprinkle with freshly minced parsley and serve with plain boiled potatoes.

coq-au-vin-pastry

Here is another variant: I served it with vol au vent filled with some finr ratatoulle!