Tag Archives: Shizuoka

レシピ, 美食, Dessert, Desserts, 野菜, 農業, Japan, Japanese Gastronomy, Kabocha, Muffin, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Halloween Kabocha Coconut Milk Muffin

October 5, 2012 dragonlife Leave a comment

using a rice cooker can be so useful for creating cakes when you don’t have an oven!
For this particular muffin use a rice cooker with a capacity of 5 “go”/900ml/4 and a half cups!

INGREDIENTS:

Kabocha: 200 g (without the seeds)
All-purpose: 160 g
Baking powder: 5 g (1 + 2/3 of teaspoon)
Sugar: 85 g
Salt: 2 pinches
Egg: 2
Coconut milk: 100 ml/1/2 cup
Salad oil: 1 tablespoon
Raisins: 2 tablespoons
Cinnamon: a little

RECIPE:

Cut kabocha in 2 cm side pieces. Wash in clean water . Cook inside microwave for 2 minutes at 600 W or until soft.
In a large bowl mix flour and baking powder.
Add sugar and salt and mix well.
Coat the inside of the rice cooker dish with salad oil.

Break the egg in the middle.
Pour in the coconut milk.
Mix starting from the middle and incorporate the rest little by litle.

Add salad oil and mix well.

Add kabocha and raisins am\nd mix roughly.

Pour the mixture inside the the rice cooker dish.

That is how it should look once cooked.

Turn it over onto a serving dish.

Cut and serve!

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

Bistro, Cappucino, Coffee, 美食, 観光, French gastronomy, French Restaurant, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka City, Shizuoka Cuisine, Tourism

“Leafy” Cappucino at Patina in Shizuoka City!

October 4, 2012 dragonlife 2 Comments

Service: Very friendly and smiling
Facilities: Very clean. Beautiful washroom.
Prices: Reasonable
Strong points: A true cafe where to relax and enjoy a good light meal any time of the day. Interesting reasonable wine and cider list.

patina is very probably the most authentic French-style bistro/cafe in the whole of Shizuoka prefecture!
Not only they serve reasonably-priced yummy food at lunch and dinner, it is one of those rare (in japan) places where you can sit by a coffee and read a magazine at your ease any time of the day.

I just love their cappucinos.
They come in different patterns on requests but I just love that very creamy version with a leaf pattern!
So nice and so cute (even to a macho French male!)!

Don’t forget to drink up the leaf in the right direction!

PATINA, Café & Brasserie
Shizuoka City, Aoi Ku, Tenmacho, 17-9
Tel.: 054-266-9500
Opening hours: 11:00~15:00, 17:00~21:30 (last orders) for meals, 11:00~22:00 for the cafe, Sunday~Saturday
10:00~22:00 on Sundays
Closed on Tuesdays

BLOG
Non-smoking until 15:00

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笑い, 観光, Humor, Japan, Shizuoka, Shizuoka City, Tourism

Weird Japan (26): Pirates are becoming radical!

October 3, 2012 dragonlife 2 Comments

Pirates becoming radical in their excitement?

Well, I suppose any pirate would fall for that!

But they might be tempted to vandalize the place with this kind of price tag!

RECOMMENDED RELATED WEBSITES

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笑い, 観光, Food, Food Humor, Japan, Shizuoka, Shizuoka City, Tourism

Weird Japan (25): Don’t call the Fireman!

October 3, 2012 dragonlife 2 Comments

i didn’t know why, but my eyes were attracted by this signboard in front of a cheap chain izakaya…..

Don’t call the fireman!
Of course they meant “smoked food”!

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笑い, 観光, Humor, Japan, Shizuoka, Shizuoka City, Tourism

Weird Japan (24): Killing with a Ray of Love…

October 3, 2012 dragonlife Leave a comment

I wonder how you can fall in love with a ray and strange English?

That’s how you do it!
When love does not come cheap…..

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笑い, 観光, Humor, Shizuoka, Shizuoka City, Tourism

Weird Japan (23): Weird Shizuoka Policemen Part 2- Overkill

October 3, 2012 dragonlife Leave a comment

Policemen were on the prowl (patro;) yesterday as it seems that the whole of Japan was on safety campaign.
But there is not much to worry about (in day time) in the City of Shizuoka.
All the policemen disappeared at 17:30 sharp.
At around 16:30 no less than 10 of them were checking a few lost souls in Aoba Park Street…

The poor souls are not even vagrants, but people who refuse to stay in their homes in daytime…
10 policemen for two or three inoffensive loafers… And that in plain view in front of passing crowds… Talk of an overkill!

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レシピ, 美食, 野菜, 農業, Halloween, Japan, Japanese Gastronomy, Kabocha, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Halloween Baby Kabocha Gratin

October 3, 2012 dragonlife 4 Comments

The witches are gathering for the coming Halloween.
They told they love to concoct magical recipes inside pumpkins, especially the small kabocha the Dragons bring them from the Isle of The Rising Sun!
They seem to take a lot of pleasure out of baking them in hellish ovens!

INGREDIENTS: (for two baby kabocha)

Baby kabocha: 2
Onion: 1/2
Fresh Mushrooms (of your choice): 50 g ~
Chicken breast fillets/sasami: 2
Butter: 30 g
All-purpose flour: 30g
Milk: 300 ml/ 1 1/2 cups
Cheese (melting cheese, pizza cheese or cheese of your liking: as appropriate
Salt, pepper, spices: as appropriate

RECIPE:

Cut the top of the kabocha as to form a lid.
Scoop off the seeds and make a small “pot”.
First heat the kabocha inside a microwave oven for 3~4 minutes or until soft enough. Do check from time to time.

Cut onion, mushroom, chicken in equal bite size pieces.
Fry them all in a little olive oil, salt and pepper over a low fire until soft.

Prepare the white sauce/bechamel (it will be as liquid as a stew sauce. Over a low fire melt the butter. Once melted add the flower and whisk. Once the mixture is smooth add the milk in about three times whisking all the time for a smooth sauce. Once you have attained the wanted smoothness switch off fire.

Add the fried chicken and onion with their juices into the white sauce and stir gently for a uniform stew. Check the taste and add salt, pepper and spices according to your taste and priorities.

Fill the two baby kabocha with the stew and cover with melting cheese.

Bake until the top has melted and cooked to a nice brown color.

Serve immediately with its lid for decoration.
Sprinkle a little chopped green herbs for better effects.

Great comfort food in the cold nights!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

笑い, 観光, Humor, Japan, Shizuoka, Shizuoka City, Tourism

Weird Japan (23): Weird Shizuoka Policemen Part 1-Dicey Behavior…

October 2, 2012 dragonlife 4 Comments

There were policemen everywhere in Shizuoka City today, apparently on a safety campaign!
Those two middle-aged policemen stopped those three teenage girls (probably high school students on holiday) for the spurious reason of checking the only one bicycle among them…

They spent a needlessly long time checking and checking again, explaining that they were looking for stolen bicycles…
They spent enough time with the girls who did nothing to hide their contempt to allow me an eternity to take a half dozen pics to choose from.

Japan is the safest country in the world, but that kind of behavior (in a crowded street) by two middle-aged policemen towards under age (20 in Japan) girls is just a bit too much…

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レシピ, Cupcakes, 美食, Dessert, Desserts, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Muffin, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Halloween Kabocha Muffin Cupcakes

October 2, 2012 dragonlife Leave a comment

Some people like muffins.
Some people like cupcakes.
Some people like Halloween.

Let’s combine them all!

INGREDIENTS: (For 6 cakes)

Kabocha: 120 g
All purpose flour: 120 g
Cinnamon: 1 teaspoon
baking powder: 1 teaspoon
Milk: 40 ml (1/5 cup)
Unsalted butter: 50 g
Sugar: 50 g
Egg: 1

RECIPE:

Peel the kabocha and throw away their seeds.
Put inside a cooking bowl.
Cook in microwave oven for 30 seconds at 500 W.
Break with fork to make it easier to mix.

Bring butter and egg to room temperature.
In a bowl pour butter and sugar.
Whisk until mixture whitens.
Add beaten egg one third at a time and mix well.

Add kabocha and mix roughly.
Add flour, baking powder and cinnamon and mix.
Add milk one g\half at a time and mix.

Pour mixture inside 6 paper cupcake cups.
Bake at 170 degrees Celsius for 20 minutes.
Let cool completely.

Points: Do not mix all ingredients too much.
If you have too much mixture you can freeze it.
Re-heat muffins inside microwave oven before eating them!

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Bars, Beer, Beer Brewery, 美食, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2012/10/01): Seasonal Release: Fall Fest Lager

October 1, 2012 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Seasonal Release: Fall Fest Lager

Dear Taproom Friend & Baird Beer Enthusiast:

The transformation of summer into fall is my favorite seasonal change. In Japan, it seems that this transformation more often than not is blown in through the furious force of a typhoon. This year the transformation has been completed by Typhoon #17 which blew through Honshu last night. We awoke in Shizuoka prefecture this morning to a clear powder-blue sky and a crisply cool, gentle and dry breeze. Autumn has arrived!

In celebration of this season of harvest, the Baird Brewery is proud to release Fall Fest Lager.

New Seasonal Baird Beer Release:
*Fall Fest Lager (5.3%):

Richly malty and smoothly soft, this amber-colored lager, reminiscent of the fall foliage, is our take on a classic Vienna lager. It is the beer I will be sipping in the five o’clock hour sitting at the window counter of the Fishmarket Taproom, gazing out at the fall sunset while nibbling on pretzels and chatting with my friend, the Carpenter.

Fall Fest Lager is available for immediate release in both kegs and bottles (360 ml).

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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美食, 観光, 魚, Fish, Food, French Cuisine, French gastronomy, French Restaurant, Italian Cuisine, Italian Restaurants, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Spanish Cuisine, Spanish Gastronomy, Tourism

Gastronomic Study Group: Kakishima Rainbow Trout and Japanese Char by Wasabi no Kai Group

September 27, 2012 dragonlife 4 Comments

Wasabi no Kai Gastronomic Group in Central Shizuoka Prefecture was founded about 4 months ago to help promote the Shizuoka Gastronomy with chefs, producers and the media.
We have already held a seminar on Shizuoka Green Tea and visited Kakishima Fish Farm in Fujinomiya City in July and August.
This time three chefs members of Wasabi No Kai Group met at Il Castagno Italian Restaurant in Shizuoka City to demonstrate various ways and methods of cooking Rainbow Trout and Japanese Char/Iwana from Kakishima Farm!

Chef Kenji Inami/稲見謙司さん at Il Castagno Italian Restaurant in Shizuoka City.

Camera-Shy Chef Takeshi Sugiyama/杉山猛さん at Hoteiya Spanish Restaurant in Shizuoka City.

Chef Masahiro Onoda/小野田正浩さんat Caravin French Restaurant in Shizuoka City.

Inside the kitchen!

Taking a sneak peek at the Japanese char!

A magician’s lair!

Taking shape!

The advantage of a photographer/writer is that he/she has first pick at the information and an open door inside the kitchen!

Almost ready!

An eager audience patiently waiting for the creations to come out of the kitchen!
Now, what did we have the pleasure to savor?

Marinated Japanese char by Chef Onoda!
The fish was marinated in salt, soy sauce and mirin at 40 degrees Celsius inside an air-tight pack.
The bottom piece on the left is the same covered with golden and black sesame seeds.

Japanese char smoked with salt and sugar and served with olive oil by Chef Sugiyama!

Japanese char brandade seared under a salamander by Chef Onoda!

Japanese char with home-made cocoa parpadelle and organic vegetables by Chef Inami!
The cocoa powder parpadelle was a discovery!

Rainbow trout with home-made Taglionni and organic vegetables by Chef Inami!

Rainbow trout, Serrano ham and mushrooms risotto by Chef Sugiyama!
If I had to choose one dish, this was the one!

Japanese char poached with its skin, paprika and fresh cepe/porcini in wine, stock and cream sauce by Chef Onoda!

All these local celebrities certainly enjoyed a long talk during and after the demonstration!

The next event will be a visit to a local sake brewery!

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レシピ, 美食, 野菜, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Vegetable Hot Cake Steamed in Rice Cooker/Pancake aux legumes dans un cuiseur a riz

September 26, 2012 dragonlife 38 Comments

Have you ever tried steaming a hot cake/pancake in a rice cooker?
It is easy and certainly healthier than the fried version!
Here is a simple recipe that will help you kids and adults alike to eat vegetables!

INGREDIENTS: For 1 large pancake (to be divided! Don’t fight over it!

Hot cake mix: 1 standard pack
Egg: 1
Milk: 100 ml/1/2 cup
Carrot: 40 g, (finely chopped)
Kabocha: 40 g, (first boiled, cooled and finely chopped)
Spinach: 40 g, (first boiled, thoroughly drained and finely chopped)

RECIPE:

Get everything ready!
Pour the hot cake mix inside the rice cooker dish.
Chop the carrot finely.
Boil or steam kabocha (or cook in a microwave oven) until soft. Let cool down and chop finely.
Lightly boil the spinach. Drain/press out water thoroughly and chop finely.
Break the egg.
Get the milk ready.

Add everything into the rice cooker dish.

Mix everything thoroughly.
Taste and add salt and spices according to your liking.

Set the rice cooker, switch on and cook!

Once cooked take hot cake at once or it will get hard.
Serve it hot or lukewarm.
Serve together with some dressing if desired.

Note: the vegetable choice is endless!

Avez-vous déjà essayé de faire un pancake dans un cuiseur à riz ? C’est possible et certainement plus plus sain que la version à l’huile !

Voici une recette simple qui pourra satisfaire les petits et les grands !

INGREDIENTS: Pour un gros pancake, n’oubliez par contre de le partager !

Mélange à pancake : Un pack

1 oeuf
100ml de lait
40g de carottes finement découpées
40g de citrouille (bouillie ou cuite vapeur, refroidie et découpée finement)
40g d’épinards (bouillis, bien égouttés et finement découpés

RECETTE:

Préparez tout dans des récipients séparés, mettez la mixture à pancake dans le cuiseurà riz. Découpez le carottes finement.

Vous pouvez passer la citrouille au four microondes si vous n’avez pas le temps ni l’envie de la bouillir. Quand elle est refroidie découpez la.

Pour les épinards il faut les bouillir légèrement, faites-les bien égoutter pour qu’il ne renferment pas trop d’eau.

Cassez l’œuf et préparez le lait !

Versez tout dans le pot de la machine

Mélangez soigneusement, goûtez et épicez en conséquence selon votre goût

Réglez le timing du cuiseur si nécessaire et appuyez sur start.

Quand il est cuit, retirez le rapidement sinon il sera trop dur. Servez le chaud de préférence ou un peu tiède.

Bien entendu le choi des légumes est sans limites si ce n’est celle de votre imagination.

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リゾット, レシピ, 美食, 野菜, 観光, 魚, 魚海の幸, 農業, Food, French Cuisine, French gastronomy, Gastronomes, Gastronomy, Italian Cuisine, Italian Restaurants, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Gastronomy: Lunch at Hana Hana (2012 Fall) in Shizuoka City!

September 24, 2012 dragonlife Leave a comment

Seared Foie Gras in black truffles sauce on Porcini risotto!

Service: Very friendly and easy-going
Facilities & Equipment: Very clean overall. large superb washroom
Prices: Reasonable
Strong points: Typical French, Southern French and Italian Fusion gastronomy. Great products. Excellent wine list.

I have known ever so laughing Chef Jirou Hanabata/花畑次郎さん for what seems like an eternity.
It was such a pleasure to meet him again in his cosy restaurant Hana Hana in Aoi Ku, Shizuoka City!

Such a simple and welcoming facade and entrance!

The walls inside are decorated with paintings of Southern France and signed by all kinds of people!

The kitchen and his magician!

A small private corner near the kitchen!

Choose your table according to your priorities!
I usually take one by the bay windows!

Jiro’s cuisine is a happy singing mixture of French, especially Southern, and Italian homey gastronomy.
Generous and so reasonably-priced!
For that long overdue lunch I started with chilled seasonal kabocha vichyssoise soup!

A typical Southern French starter: poelee/sauteed scallops salad!

Enormous scallops cooked to perfection!

Plenty of local vegetables for beautiful balance and colorful design!

The star of the day featured a traditional marriage of French and Italian gastronomies: Sauteed Foie Gras in black truffle sauce atop Porcini mushrooms risotto!

Blast the calories! The foie gras was sauteed to a sublimely unctuous extravagance accentuated by the black truffle (plenty of them) sauce!

The lightly baked risotto! All Italy for you!

Another French classic: Cotes d’Agneau/Lamb cutlets!

So tender and beautifully supported by its deglasse sauce made up of the cutlets juices, Madeira and a touch of butter!

Simple but perfect accompaniment: Southern French Ratatouille!

And at last one of Jiro’s simple but so delicious desserts!

Peach compote and home-made raspberry ice-cream!

Important detail: Coffee as it should always be served, even for lunch!

Looking forward to visit the place again when the weather gets colder to warm myself up!

HANA HANA
420-0037 Shizuoka City, Aoi Ku, Hitoyado Cho, 1-3-12
Tel.: 054-221-0087
Business hours: 11:30~14:00 (LAST ORDERS), 17:30~21:00 (last orders)
Closed on Wednesdays
Credit Cards OK

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美食, 野菜, 観光, 農業, Gastronomes, Gastronomy, Italian Cuisine, Italian Restaurants, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Italian Restaurant: Autumn Lunch (2012) at Aquavite in Shizuoka City!

September 24, 2012 dragonlife Leave a comment

Service: Excellent and very friendly
Facilities: Great cleanliness overall. Small but beautiful washroom
Prices: Reasonable to expensive.
Strong points: Great use of local products, especially organic vegetables. Top-class Italian wines. Private room for~8 people

It was about time I paid a long overdue visit for lunch at one of the best Italian restaurants in Shizuoka City and Prefecture, namely Aquavite in Aoi Ku, Shizuoka City, and check what Chef Masaru Aoki/青木優 was creating with products mainly from our Prefecture!

Great new board introducing the team!

Lunch menus according to your budget!

I always eat at the counter for a good reason!

But tables and chairs are more comfortable!

All these vegetables are organically grown in Shizuoka!

Now, what was I served?
Japanese-style grilled eggplant with Serrano Jamon Ham from Spain!
All vegetables organically grown by Shizen no Chikara Farm in Shizuoka City!

Naturally all bread is home-baked!

An unctuous cold organic corn (from Ikawa, Shizuoka City) soup conceived only with olive oil and salt. No dairy products! A vegan treat!

Corzetti pasta in creamy daikon leaves and bacon sauce!

For a closer view!

The corzetti pasta stamp!

Madai/True Seabream poelee with organic vegetables!
Let’s have a look around that dish!

Can you see the delicious fish from Shizuoka?
The Trevise is Italian but the other vegetables, including the violet potato, are all organically grown at Shizen no Chikara Farm (Shizuoka City) and Matsuki Bio Farm (Fujinomiya City)!

So yummy and well-balanced!

The fish! So soft and juicy!
And so artistically presented!

Time for dessert!

Can you guess?

Watermelon granite atop vanilla custard ice-cream!

Soft almond tart!

And for once, I had tea!

To be continued (count on that!)….

AQUAVITE
420-0034 Shizuoka Shi, Tokiwa-cho, 1-2-7, Tomii Bldg. 3F
Tel. & fax: 054-2740777
Opening hours: 11:30~14:00 18:00~22:00
HOMEPAGE (Japanese)
Credit Cards OK
Non-smoking private room available!

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レシピ, Croquettes, 美食, 里芋, 農業, Food, Japan, Japanese Gastronomy, Kabocha, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Halloween Kabocha Croquettes

September 23, 2012 dragonlife Leave a comment

Halloween might all be about pumpkins but when it comes to cooking kabocha is far better!
Croquettes are popular all over the world, so why not make some for Halloween!
The witches will make a special brew to drink with them!

INGREDIENTS (for 6 croquettes)

Kabocha: 500g
Milk: 2 tablespoons
Butter: 20g
Honey: 2 teaspoons
Cinnamon powder: a little
Salt: a little
Cheese or Camembert cheese: 20 g
Raisins: 10g

Flour: as appropriate
Egg: 1
Breadcrumbs: as appropriate
Sliced almonds: as appropriate
If you have them dried somen (thin Japanese wheat noodles)

RECIPE:

Cut kabocha into rough pieces.
Put inside oven dish.
Cook inside microwave oven for 8 mintes at 700 Watts.
Peel skin off.
Bear in mind kabocha will be very hot when you manipulate it!

In a bowl mash the kabocha.
Add milk, butter, honey, salt and cinnamon.
Mix well.

Separate the paste into 3 identical quantities.
Make two balls with the first quantity around cheese/camembert cheese.
Make two balls with the second quantity mixed with the raisins.
Make two plain balls with the third quantity.