Tag Archives: Shizuoka Prefecture

Dinner at Numazu Uogashi Nagare Sushi, Shizuoka Parche Restaurant

Service: Shy but kind and attentive
Equipment: Overall very clean. Excellent washroom. Entirely non-smoking
Prices: reasonable
Strong points: Very fresh fish, mainly local. Excellent cooked fish and seafood. many local sake!

Numazu Uogashi restaurants are so called because they originate from a company based in Nymazu City in the eastern part of Shizuoka Prefecture which is connected with the fishing harbour and its trade.
This very placelocated on the first floor of Parche Department Store (Inside Shizuoka JR Station) just in front of Associa Hotel used to be a conveyor-style sushi restaurant but it was recencently converted into a “nagare Sushi restaurant”, a system invented by this very company!

Each table or seat has its own computer panel to choose and order food from. You can browse the whole at ease, choose or modify your order until you confirm it. Then it will reach you through a special rolling floor to be diverted at the last second to your seat only!

That is what we ordered on that particular day!
Katsuo/bonito sashimi!

Steamed oysters! Enormous!

They also serve izakaya style dishes: tukune/minced chicken brochettes!

One of the evry good local sake after the initial beer! They also have wine on the menu!

Enormous multiple seafood gunkan sushi!

Closer view!

Deep-fried globe fish on the bone! To eat with your fingers!

Stir-fried tuna!

Local seafood sushi nigiri set!

And asari/cockles miso soup to washi all down!
Perfect for limited purses!

Numazu Uogashi Nagare Sushi, Shizuoka Parche Restaurant

420-0551 Shizuoka City, Aoi Ku, Kurogane Cho, 49, Parche, 1F, Shizuoka JR Station
Tel.: 054-251-6116
Opening hours: 11:00~22:00
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

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Shioya Kichie Wasabi Farm in Izu City, Shizuoka Prefecture!

The other day I had the opportunity to visit Shioya Kichie Wasabi Farm deep inside Izu Peninsula in Shizuoka Prefecture!
We met at Shuzenji Station, the last station along the Izu-Hakone private railway line joining Mishima City andd Shuzenji.
From there it was a fairly long trip by car deep into the Amagi Mountains to Kichie’s Farm before boarding a lighter car to manage the narrow roads to his fields located at about 300 meter altitude.
It is still much lower than Utogi, the birthplace of wasabi, meaning different condtions in cultivation and maintenace!

Higher temperatures and lower altitude mean that utmost care must be given to a regular water flow, most of it coming from natural sources and the cleanliness of the soil made mainly of sand and fine gravel which must be regularly tilled in between new transplanting occuring in a staggered fashion to ensure a constant harvest all year round although quality and quantiry will evidently differ depending on the sseason!

All this means no holidays for the growers as they must chack daily on the possibility of natural disease and pests proliferation!
They do have techniques to prevent the latter far different from those used in Utogi. Generally speaking wasabi cultivation in Izu Peninsula is still recent going back only to three geanerations or so!

Water must funneled out of each water field along channels to prevent impurities from one field to accumuate inside another one! Of course the water running in the chunnels must be controlled and the chunnels regularly cleaned!

We did have to trudge along in between the water fields and it does demand some good athletic skills! no wonder Mr. Shioya is so thin and fleet-footed!

Roots are cleaned with water sprays instead of brushes which harm the skin! before that secondary rhizomes/subroots will be taken out for replanting!

Wasabi flowering occurs there more than a month before Utogi! Of course they are edible!

A beautful “mazuma” cultivar wasabi root Mr. Shioya took home to have us taste it!

The light lunch prepared for us by Mrs. Shioya!

Wasabi potato salad, wasabi and cheese, wasabi stem pickles!

Succulent sushi rolls!

With fresh wasabi root grated by Kichie!

And wasabi leaf tempura for dessert!
Talk about Japanese hospitality!

Kichie Shioya Wasabi Farm/塩谷吉栄山葵農園 (producer and seller)
410-2516 Shizuoka Prefecture, Izu Shi, Ikanaba, 35
Tel.: 0558-83-0136

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 Sake Tasting: Oomuraya Brewery-Wakatake Tokubetsu Junmai Oniotome Sachi(conducted at la Sommeliere in Shizuoka City)

I don’t mind repeating it all the time but I prefer conducting sake tastings in the right environment but not many places are propitious for that exercise or willing to help.
But La Sommeliere in Miyuki Cho, Aoi Ku, Shizuoka City is certainly becoming a habit as not only I can conduct my tasting in the best conditions possible but also exchange views at the same time!

Tis tasting is about a favorite brewery of mine, namely Oomuraya Brewery in Shimada City, Shizuoka Prefecture!
It is the third of Oniotome/the Ogre Princess series, a sake collection acquiring fame all the country!

Rice: Homarefuji (Shizuoka Prefectur)
Rice both milled down to 60%
Yeast: Shizuoka NEW 5
Alcohol: 15~16 degrees
Dryness: + 1
Acidity: 1.4
Amino acids: 1.4
Bottled in August 2018

Clarity: very clear
Color: light golden hue
Aroma: subtle, floral and fruity. Pineapple, banana.
Body: fluid
Tate: soft dry attack. Flowers. Very dry pears and apples. Dry raisins.
Disappearsquickly enough warming up back of the palate with plums and oranges.
Tends to mellow down with food and end on a sweeter note.
Comments: very elegant and dry sake, typical of Oomuraya Brewery. Very sophisticated in spite of the modest Homare Fuji rice. Makes for a splendid aperitif!
Recommende pairings: Fresh asparagus, sashimi.

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00, 12:00~18:00 on Sundays & National Holidays
FACEBOOK (Japanese)
Entirely non-smoking!

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

The Rugby World Cup is coming to Shizuoka!

We are barely a year left before the coming of the Rugby World to Japan and Shizuoka Prefecture is feverishly gearing itself for it with a new sense of responsibility!
After all, Ecopa Stadium in Fukuroi City, Shizuoka Prefecture, will be the venue for no less than 4 games, the third busiest in all Japan!
The first game will provide a true gem as it will feature Japan against the European Champions, Ireland!
Moreover, we shall be offered the great chance to see major teams in the names of South Africa and Australia from the Southern Hemisphere, Scotland and Italy from the VI Nations Tournament and some truly “exotic” teams represented by Georgia and newcomers, Russia!

Ecopa Stadium was chosen as a major venue for many reasons:
The Stadium with a capacity of over 50,000 was built for the Soccer World Cup and needs little improvements as it is used regularly for major events.
Shizuoka Prefecture is the home of Yamaha Jubilo (the rugby club, not the soccer club which belongs to the same company and is based in the same area), a powerful member (Japan Champions once) of the Japan Rugby Top League.
The neighboring Shinkansen Stations in Kakegawa City, Shizuoka City and Hamamatsu City.
The local International Airport, Shizuoka Fuji Airport in Shimada City.

Now, games will kick off early in the afternoon or early evenings, meaning that a lot of people will have to stay overnight in Shizuoka Prefecture!
What better opportunity can it be to introduce all these visitors, tourists and guests to our Prefecture, to its tourism and to its superior gastronomy?

Rugby fans all over the world are a hungry and thirsty lot! Not only before and during the game, but mainly during the “third half time” when any rugby player or fan worth his name spends as much time as possible socializing with the opponents of the day for some great talks and exchanges. Accordingly, Fukuroi City in particular should seriously think of cooperating with local producers and brewers to keep such a crowd happy for as long as possible not only during the game but after, thus encouraging all these welcome visitors to at least stay overnight and enjoy Shizuoka’s famed gastronomy! To start with, food and drink stands should be erected around the Stadium itself where there is enough space for such an enterprise and bring a great profit to the local farmers, brewers, food companies and local restaurants/izakayas!
The city should also seriously think of providing extra accommodation and services to all these Japanese and overseas fans! One solution would be to invite and encourage local farmers to provide farmhouse stays as the majority of foreign rugby fans hail from the “country” and certainly prefer the rural pleasures to overcrowded and senseless cities!

Food for thought, if I may allow myself this corny comment!

Ecopa Stadium 2019 Rugby World Cup Schedule
Saturday, September 28th (14th game), Group A, Japan vs Ireland, kick off at 16:15
Friday, October 4th, (23rd game), Group B, South Africa vs Italy, kick off at 18:45
Wednesday, October 9th, (31st game), Group A, Scotland vs Russia, kickoff at 16:15
Friday October 11th, (33rd game), Group D, Australia vs Georgia, kick off at 19:15

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

Shizuoka Cycling Gourmet Ride 1: Shimada JR Station North Exit Area

Cycling has many advantages when searching nice places both on and off the beaten tracks!
You can stop anywhere, any time while moving at an easy pace faster than on foot and with much less strain. Moreover it is a very healthy way to eliminate the extra calories you have been enjoying on the way!
Moreover, cycling is a joy in Shizuoka Prefecture thanks to its mild climate allowing for long sorties any time of the year!
Shimada City is a location rapidly gaining recognition, what with the nearby international airport and the ever increasing influx of tourists, so shall we start by getting off or meeting at the north exit of Shimada JR Station!

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B Cafe is a nice little cafe cum bar very close to the station but along a side street away from the traffic.
The cakes there are all made on site and although food generally is yummy this is my favorite spot for a quiet drip coffee and one of those succulent cheese cakes!

427–0022 Shimada City, Hontori, 1-9-10
Tel.: 0547-35-6538
Opening hours: 10:00 am~~
Closed on Wednesdays, 1st & 3rd Sundays
Entirely non-smoking!
Check the opening hours and other offerings on AYANO ASAOKA on FACEBOOK!

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Tonbo/とんぼ is a real find when it comes to takoyaki/octopus dumplings, a favorite among tourists and Japanese alike!
This is the genuine article in Osaka-style fashion cooked in front of your very eyes!
And don’t forget the succulent hot plate cooked okonmiyaki, soba Modan and pork egg roll, the whole accompanied by a local Oomuraya Brewery sake!

427-0029 Shimada City, Hinode-Cho, 1-1 ( few minutes’ walk straight from Shimada JR Station North exit)
Tel.: 0547-35-7635
Opening hours: 17:00~22:00
Closed on Sundays and national Holidays.
Orders on the phone and take-out OK!

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SETSUGEKKA/雪月花 is not only a way above average soba/buckwheat noodles restaurant but an establishment specializing in exquisite tempura, all at reasonable prices, served with rare sake from the neighboring oomuraya sake Brewery!
Come early as it tends to be full quickly!

Shimada City, Hontouri, 2-3-4
Tel.: 0547-35-5241
Opening hours: 11:30~14:30, 17:00~22:00
Closed on Monday and third Tuesday
HOMEPAGE (Japanese)
Entirely non-smoking for lunch!

hizuki-11

HIZUKI/ひづき for such a “country city” is just extravagant while very reasonably priced. A French/Japanese style Izakaya, it offers all the classic in a modern manner from juicy chicken karaage to butter-fried scallops and shrimps!
A place to take your “special one” to!

Chef/owner: Akimasa Ooishi/大石明昌さん
Shizuoka Prefecture, Shimada City, Hon Toori, 1 Chome, 9-19
Tel.: 0547-54-5860
Opening hours:17:30~23:30
Closed on Wednesdays

SAKURAI-12

OKONOMIYAKI SAKURAI/お好み焼桜井 is also another favorite both with locals and visitors for serving authentic Hiroshima-style okonomiyaki and this in enormous and reasonbly-priced portions! Take-outs ok!
Satisfaction guaranteed!

Shimada City, Ougi Cho, 11-14
Tel.: 0547-37-6777
Opening hours: 11:30~13:30, 16:30~20:30. 11:30~20:00 on Sundays
Closed on Wednesdays
Take-outs can be ordered on the phone
Parties welcome!

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din/g.place is another cafe tucked away from the main street but definitely worth a visit, especially in the afternoon if you have a sweet tooth! Enormous dessert plates and fine coffee!

Shimada City, Hon Toori, 1-1-10, Miyanokomichi Passage
Tel.: 0547-35-5005
Opening hours: 11:00~18:00, 08:30~18:00 on week ends. 17:00~21:00 on reservation only (from 5 guests~)
Closed on Mondays
HOMEPAGE (Japanese)
FACEBOOK

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And don’t forget OOMURAYA BREWERY
Sakes internationally recognized and be always on the lookout for extravagant and rare nectars!

Oomuraya Brewery (Wakatake, Onigoroshi, Onna Nakase)
Shimada City, Hontoori, 1-1-8
tel.: 0547-37-3058

Now, this is only a fraction of a discovery, but I am sure you will a special pleasure adding to it!
Until then, good cycling and appetite!

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

Vegan & Vegetarian Sushi Bento

Although I’m not a vegetarian I’ve wanted for a long time the Missus to concoct me an entirely vegetarian bento. Not only she complied, but she made it a sushi as well!

She first steamed the rice and prepared it as sushi rice (blending it a little salt, sugar and rice vinegar) before mixing plenty of sesame seeds in.
She then proceeded to cover the lot with vegetables.

She fried sliced lotus roots in spices for a hot addition to the plain boiled green peas in their pods (“snap endo” in Japanese).

Then, keeping in mind the color arrangement and the whole balance, she first added a shredded carrot salad seasoned with gomadare/sesame dressing and crushed peanuts, and next gobo kinpira/stir-fried spicy burdock root (seasoned with chili pepper and black sesame seeds). She finally topped the whole with some sliced plum tomato.

For salad and dessert she prepared a vegan/vegetarian kabocha and black beans salad to which she added fresh lettuce and Akihime strawberries from Shizuoka!

I don’t plan to be a vegan or vegetarian but my sometimes tired body can really appreciate the cuisine now and then! At least this could give good ideas to my vegetarian/vegan friends!

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

Shizuoka Gastronomy on Manhole Covers!

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Yaizu City is the most famous Bonito/Katsuo fishing harbor city in Japan!

Japan is increasingly becoming known all over the world for its gastronomy and more recently for its unequaled manhole covers. Shizuoka prefecture is no exception when it comes to either, or even better, to a combination of the two!

Shizuoka Prefecture has a lot to offer when it comes to gastronomy and is certainly above all when it comes to variety, be it vegetables, fruit or meat when it comes to land and a bounty of seafood when it comes to sea!

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Yaizu City has no less than three different manhole covers depicting Katsuo/Bonito for the simple reason it is the most important fishing harbor in Japan as far as bonito is concerned!

Hirame/Soles or Flounders in Hamamatsu City!

But when it comes to seafood, Yaizu City is only a portion of it all!
Come to Hamamatsu City for example. They managed to make a pun out of their own manhole covers! In Sakana, an area in downtown Hamamatsu City they have no less than four covers representing fish because “sakana” written with a different kanji/Japanese character means “fish”!

“Tara” or Cod!

Another “Hirame”/sole or Flounder!

And “Maguro”/Tuna!

Shall we continue with seafood?
Hatsushima Island is one of the few islands administered by Shizuoka Prefecture. It can be easily reached by ferry boat from Atami City.
It is celebrated for its “Iseebi”/Spiny lobster and “Sazae”/Turbo shell!

Izu Inatori fishing harbor in south west Izu Peninsula is celebrated all over Japan for its “Kinmedai”/Splendid Alfonsino!

At the very tip of Izu Peninsula Minami Izu is also proud of its “Iseebi”?Spiny lobsters!

Heda, in North eastern Izu Peninsula, now part of Numazu City, is known for “Takahashigani”/Japanese Giant Crab, the largest crab in the World!

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And to conclude with seafoods one must visit Yui, Shimizu Ward, Shizuoka City, known all over japan for its “Sakuarebi”/Cherry Shrimps. Actually there two more tiny covers depicting this little gastronomic treasure!

It is about time to switch to land products, and one cannot overlook green tea! Introduced to Shizuoka Prefecture more than 800 years ago, we are still the biggest producer in Japan. Interestingly enough, covers depicting tea are to be found only (that is, for the present!) in Kikugawa City with two different types, one of them representing the “Cha Musume”/Tea leaves handpicking girl/lady!

Shizuoka Prefecture is also renown for its strawberries and one can find them on covers in Nirayama, Izu City, also famous for World Heritage Hansharo and its beautiful views of Mount Fuji!

Hamamatsu City is not only famous for its fish, eels in particular, or oysters, but also for its oranges to be found in Mikkabi!

And we can conclude (that is, for the moment, as there must be others to come in the future, what with the booming tourism!) with a lesser known piece of gastronomy: back to the beginning of the 17th Century when Shogun Tokugawa Ieayasu retired to Sumpu (present Shizuoka City) he discovered “nasu”/egg plants exclusively grown in the Orito area (prensently Shimizu Ward, Shizuoka City) and grew so fond of them that he awarded them the appellation of “Orito Nasu”/Orito eggplants. These are still grown there and are a rare vegetable searched by all sorts of renown chefs!
Can you see it at the bottom right of the manhole cover?

Good search and bon appetit!

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