Tag Archives: vegetables

野菜, 農業, Japanese Gastronomy, Leaf Ginger, Shizuoka, Shizuoka Cuisine, Tempura, Tourism, vegetables

Shizuoka Agricultural Products: Kunou Leaf Ginger at Tomii!

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Service: Professional & Friendly
Facilities: Very clean overall, beautiful toilets
Prices: reasonable to expensive
Strong points: great choice of Shizuoka sake. Seasonal cuisine only. Shizuoka oden. Top-class Japanese food at reasonable prices
Non-smoking at counter

You will never be disappointed at Tomii as they work only with seasonal ingredients.
Going there just for a quick snack is something of an adventure!

When I visited the place last night at around 6:30, they were in a bit of roar busy as they were with large reservations.
They still found the time to prepare a delicacy before I moved upstairs to Aquavite!

As I said in other articles, Kunou District in Suruga Ward in Southern Shizuoka City is famous for its leaf ginger (also called stick ginger, or hashoga/葉生姜 in Japanese).
Tomii had some fresh ones on hand and prepared them rolled in fine pork slices and dipped into batter before being deep-fried.

This is a very popular delicacy in Shizuoka City restaurants and I never tire of it, what with the slightly different recipes found in various establishments.
The deep-fried leaf ginger prepared at Tomii was a great and delicate marriage of flavors between the ginger which had become almost sweet thanks to the cooking and the succulent pork dipped in fine and light batter!

Do try it!

TOMII
Shizuoka City, Aoi Ku, Tokiwa-cho, 1-2-7, Tomii Bldg, 1F
Tel.: 054-274-0666
Business hours: 17:00~22:00
Closed on Sundays
HOMEPAGE (Japanese)

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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Earthquake, 野菜, 観光, 農業, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Tsunami, vegetables

April 4th: No radioactive emissions found in Shizuoka Prefecture

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No radioactive emissions today!　All agricultural products in Shizuoka Prefecture are safe.


（Original Report）

【 Environmental Radioactivity Measurements Results inside Shizuoka Prefecture】
□Tap water radioactivity determination (nuclide analysis) results
【Sampling collection locality: Shizuoka City, Aoi Ku, Kita Ando】
Iodine 131: none
Cesium 137: none

□Radioactive fallout determination (nuclide analysis) results
【Sampling collection locality: Omaezaki City, Ikeshinden】
Sampling duration: April 3rd , 09:00~ April 4th, 09:00
【Observed radiation levels】
Iodine 131: none
Cesium 134: none
Cesium 137: none

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Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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野菜, 農業, Japanese Gastronomy, Shizuoka, vegetables

Shizuoka & Ehime Prefectures’ Vegetables banned in Singapore: A Scam!

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There are unscrupulous criminals even in Japan…

Singapore has recently slapped a ban on vegetables (and probably on any food) from Shizuoka and Ehime Prefectures when they found radiactive levels over the limit in komatsuna (a leaf vegetable) imported from Shizuoka and Ehime Prefectures.

Agrigraph, the Shizuoka Prefecture Government and other agencies have initiated investigations as the geographical of Shizuoka (450 km from Fukushima) and Ehime (in Shikoku Island and almost 1,000 km from Fukushima) just did not make any sense with having products tainted with radioactivity when other products from Kanagawa (Yokohama), Tokyo, Nagano and Yamanashi Prefectures, a lot closer to Fukushima, were not affected.

It was discovered that a large company exporting vegetables from the North East of Japan had used its network in Shizuoka and Ehime to have their products sent there first to be fraudulously registered as local products before exporting them to Singapore!

A single company has thus inflicted untold damage on Shizuoka and Ehime Prefectures, its farmers, producers, consumers, products and businessmen and their reputation which will take a long time to bring back to normal in these times of general/global panic!

The name of the company and of its owners has not been made public yet, but you can be assured that I will the first to announce them when I get my hands on them!

To be continued…

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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野菜, 農業, Japanese Gastronomy, Mushrooms, Shizuoka, Shizuoka agricultural products, vegetables, 富士市

Shizuoka Agricultural Products: Recipes for Hasegawa Garden’s Portabella Mushrooms! Part 2

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I was given a few enormous Portabella Mushrooms the other day among a batch of mushrooms sent to our office at Agrigraph.!

Mr. Mitsushi Hasegawa/長谷川光史さん

They are grown by Mr. Mitsushi Hasegawa in Fuji City at Hasegawa Garden/長谷川農園.

They were truly enormous!

To give you a better idea!

After last week’s stuffed mushroom-style recipe, the Missus (without me…) came a different recipe: “Ton toro” pork sauteed with Portabella Mushrooms and Yuzu Koshio!

“Ton toro” means that it is pork of higher quality, quite whitish in color, reminiscent of tuna “toro”!
The Missus first started frying the sliced ton toro pork with a little olive oil and yuzu koshio/lime and pepper paste.
She then added one sliced mushroom when the pork had started changing color. She fried the whole until the mushroom was properly cooked. The juices of the mushroom mixing with those of the pork meant there was no need for extra seasoning as the yuzu koshio paste contained enough salt.

Served with chopped leeks/scallions, a great appetizer (or main dish!)!

As we were left with one more mushroom, the Missus cut it in small quarters, fried it in olive oil and a little white wine, salt and pepper before adding the finishing touch with chopped parsley.
Simple and so delicious!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Please check the new postings at:
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野菜, 野菜亭, 観光, 農業, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, vegetables, Yasaitei

Shizuoka Agricultural Products: Hatada Garden Leaf Ginger at Yasaitei!

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Ms. Aki Suzuki/鈴木朋, chef at Yasaitei.

I said in my previous article that there are many Shizuoka products worthwhile introducing not only to the general public but also to restaurants who work hard promoting food originating from our Prefecture.
Another such place is Yasaitei in Shizuoka City!

Like in the other article, after having interviewed Toshikatsu Hatada/畑田敏克 at Hatada Garden/畑田農園 in Kuno/久能 in Shizuoka City, I called Ms. Suzuki to tell her I was bringing fresh leaf ginger and I wished her to create some dishes with it to which se immediately genially agreed! Yasatei thus the second restaurant I visited on that day!

I had my usual (I’m a regular there, too…) glass of Doman Shochu (brewed by Hamamatsu-Tenjingura Brewery in Hamamatsu City) with a snack consisting of kogomi/こごみ/ostrich fern in sesame dressing.

Aki keeps things simple with a respect for the natural taste of ingredients.
The first serving was the leaf ginger cut and served with red miso paste. A great snack for the shochu!

Keeping in mind I wanted something light to accompany the drink, she lightly fried in olive oil and a minimum of salt and pepper thin strips of leaf ginger, bacon and strips of yellow sweet pimentoes.

Great balance between the salty taste of bacon, the sweetness of pimentoes and spiciness of the ginger!

She was back in true vegetarian mode for the last dish:

A salad of very lightly fried strips of leaf ginger and cucumber topped with thin strips of raw radishes for an interesting and slightly piquant salad!

Did I say I was enjoying my work at Agrigraph? LOL

YASAITEI/野菜亭
Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business hours: 17:30~22:00
Closed on Sundays
Reservations highly recommended
Seating: 6 at counter + 14 at tables
Set Courses: 3,000, 4,000, 5,000 yen
HOMEPAGE (Japanese)

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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野菜, 葉生姜, 観光, 農業, Ginger, Japan, Japanese Gastronomy, Leaf Ginger, Mando, Recipes, Shizuoka, Shizuoka Cuisine, Tourism, vegetables

Shizuoka Agricultural Products: Hatada Garden Leaf Ginger at Mando!

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Mr. Takeshi Hirai/平井武, Manager of Mando Restaurant

There are many Shizuoka products worthwhile introducing not only to the general public but also to restaurants who work hard promoting food originating from our Prefecture.
One such place is Mando in Shizuoka City!

Mando, Neo-Japanesque Bar, is the third restaurant of the BECK Co., Ltd with Cafe & Bar Cherry Beans and World Beer Restaurant GROW STOCK.
Mando is particularly interesting to me as they serve food in tapas style and are always looking for new products.
After having interviewed Toshikatsu Hatada/畑田敏克 at Hatada Garden/畑田農園 in Kuno/久能 in Shizuoka City, I called Mr. Hirai to tell him I was bringing fresh leaf ginger and I wished him to create some dishes with it. He genially agreed and I was no my way to his restaurant!

Mr. Hirai usually does not work inside the kitchen, although he is a fully-qualified chef, but he wouldn’t let anyone taking care of a product he knew, but not that of a producer he was aware of.

He marinated some of the fresh leaf ginger into hot amazu/sweet vinegar for later use, although it could be eaten right away as a snack with a drink, which I did. beautiful combination, like eating a dessert on a stick!

The Japanese love their leaf ginger fresh as they are with some miso paste. Mr. Hirai served some to me with white sweet miso. They didn’t last long! They go well with any drink!

He then came up with sawara/鰆/Spanish Mackerel (it the season in Shizuoka right now), fried with Japanese sake and a little yuzu koshio/柚子胡椒/lime pepper paste and served with a stick of leaf ginger marinated in amazu. Perfect marriage for a great fish!

Leaf Ginger Pork Belly Roll Fritters!

The last dish was a delicacy that Japanese and expats alike would kill for!
Using thin slices of Shizuoka-bred pork belly, he wrapped them around leaf ginger before dipping them in batter. The whole were deep-fried and served with a beautiful salt and pepper mixture.

For a different view!

Decidedly, my work for Agrigraph is becoming sheer fun!

Mando, Neo Japanesque Bar
420-0031, Shizuoka Shi, Aoi Ku, Gofuku Cho, 2-4-6, Mori Blg, 1F
Tel/Fax: 054-221-5103
Business hours: 17:00~26:00
Parties possible on 2F
HOMEPAGE

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Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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Fuji City, Japanese Gastronomy, Mushrooms, vegetables, 富士市

Shizuoka Agricultural Products: Recipes for Hasegawa Garden’s Portabella Mushrooms!

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I was given a few enormous Portabella Mushrooms the other day among a batch of mushrooms sent to our office at Agrigraph.!

Mr. Mitsushi Hasegawa/長谷川光史さん

They are grown by Mr. Mitsushi Hasegawa in Fuji City at Hasegawa Garden/長谷川農園.

They were truly enormous!

To give you a better idea!

So, last night the Missus and I (well, more the Missus than I!) found ourselves busy devising recipes for them to be served at dinner.
For the first recipe, we agreed on steamed syu-mai style.
The Missus prepared a filling with minced chicken, chopped onions and carrots, the chopped mushroom stem, a little Japanese sake, salt and pepper.
She filled one Portabella Mushroom with it and covered the meat with syu-mai “skin strips”.

She steamed the whole, then. Interestingly enough, a lot of juices oozed out of it (she steamed syu-mai with the juices later!)!

We cut it carefully once out of the steamer.

Simple, juicy and very tasty!

For the second recipe the Missus decided to prepare it French/Italian style.
Instead of steaming it, she put the portabella Mushroom stuffed with the same syu-mai filling on a little olive oil on a non-stick pan but with nothing on top at first. She kept a glass lid over the fry pan so as not let juices evaporate. She fried it for a little while before adding some white wine and covering it with the lid again. Once the filling was cooked she placed cheese and tomato sauce on top and cooked it until the cheese has spread down to the bottom of the pan.

Simple, juicy and tasty again!
Sorry for the picture blurred by the steam coming out of the filling!

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Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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Japan, Japanese Gastronomy, Recipes, vegetables

Japanese Vegetables 5: Asparaguses

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asparagus-varieties

Asparagus has been used from very early times as a vegetable and medicine, owing to its delicate flavour and diuretic properties. There is a recipe for cooking asparagus in the oldest surviving book of recipes, Apicius’s third century AD De re coquinaria, Book III. It is said that it was cultivated by the ancient Egyptians, Greeks and Romans, who ate it fresh when in season and dried the vegetable for use in winter.　It lost its popularity in the Middle Ages but returned to favour in the seventeenth century.

It is recognized in many quarters as natural medicine:
-Asparagus rhizomes and root are used ethnomedically to treat urinary tract infections, as well as kidney and bladder stones.
-Asparagus is also believed to have aphrodisiac properties (this belief is at least partially due to the phallic shape of the shoots).

FACTS:

-Season (in Japan): May~June
They are at their best March~June in the Northern Hemisphere, but can be obtained all year round thanks to state-of-the-art greenhouse cultivation.

-Analytic data (as per 100g):

Energy: 22 kcal
Water: 92.6 g
Carbohydrates: 3.9 g

Inorganic qualities:
Potassium: 270 mg
Iron: 0,7 mg
Zinc: 60 mg

Vitamins:
A alpha caroatene: 380 microg
B1: 0.14 mg
B2: 0.15 mg
B6: 0.12 mg
Leafy acid: 190 microg
C: 15 mg

Dietary fibers: 1.8 g

HEALTH FACTS:

-When combined with seaweed, or carrot, or broccoli, or spinach, provides stamina and helps combat cancer and colds.

-When combined with shellfish, or chicken, or turnips, or red-fleshed fat fish, helps combat liver problems and provides stamina.

-When combined with okra, or avocado, or celery, or garlic, heps combat cancer, high blood pressure and heart diseases.

-When combined with onion, or codfish, or tofu (especially yuba), or konnyaku/devil’s tongue tuber-elephant’s foot tuber, helps with qaulity and flow of blood, helps combat obesity and blood vessel hardening.

VARIETIES:
Most popular varieties are shown in the picture above: White, Green and “wild-style” (apeelations vary!)

asparagus-wild

Asparaguses are abundant in the wild, but they grow very quickly and get too hard for consumption.
The wild ones picked in their natural environment are my favourite as I fondly remember picking them up as a soldier in the South of France during our drills and cooking them in simple omelettes!

asparagus-violet

Violet asparaguse are very popular in any restaurants!

asparagus-mini

Mini-asparaguses are ever so popular in Japan thanks to their practical size.

TIPS:

-Choose asparaguses with a clean cutting surface. No black spots should appear.

-The darker the colour, the better. As for white asparaguses, choses with a “wet cutting”

-When storing your asparaguses in the fridge, have them stand upright in a long narrow container with their foot wrapped in wet kitchen paper. Discard bent asparaguses on the supermarket stands.

-Choose green asparaguses with the smallest possible foliage along the stems and dark tips.

-When boiling them, either boil them stading upright inside a pasta mesh container, or absolutely flat in a sauce pan. Do not bend them.

-Asparaguses are best digested when lightly fried with oil.

-If Asparaguses cannot be obtained directly from the farmer, lightly peel but keep yop half as it is to preserve Vitamins.

RECIPES:

uzu-41

Recipes are endless, but my favourite is the large green asparaguses and mozzarella gratin as prepared and served at Uzu/うず Izakaya in Shizuoka City!

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Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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観光, 農業, Japan, Japanese Gastronomy, sake, Shimada City, Shizuoka, Shizuoka agricultural products, Supermarkets, Tourism, vegetables

Shizuoka Agricultural Products: Japan Bazaar Supermarket in Shimada City

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Aki Suzuki/鈴木朋 doing her Sunday shopping at Japan Bazaar!

Contrary to other Prefectures, Shizuoka Prefecture does not so much grow in large mass-producing farms but more in a myriad of highly specialized agricultural ventures.
Which means a lot of cooperation needed for marketing.
The good side of it all is that buyers can visit the supermarkets selling the products of so many small farmers in one single place for the pleasure and convenience of all, especially restaurateurs.

Such a place (there are many others of course!) is “Japan Bazaar” in Shimada City!
My good friend, Ms. Aki Suzuki, Chef at my favorite vegetables restaurant Yasaitei, regularly (that is, on Sundays) drives all the way from Shizuoka City to buy her ingredients there. A must destination for her when you realize they retail the products of more than 260 local farmers!

They even sell wooden fence poles and shiitake wood logs!

It is actually located in the middle of a very scenic spot in Shimada City next to immense tea fields and not far from the Oi River.
Now, let me show what they were selling on a Sunday at around lunch time (yesterday):

Flowers in pots.

Cut flowers for ikebana/flower arrangements.

Flowers is actually a major business in our Prefecture and all year round at that!

Leeks!

These little seeds on the left are actually gardenia/kuchinashi/梔子 seeds, mainly used as natural colorant!

Broccoli!

Winter/Spring onions, tender and juicy!

Shiitake mushrooms.

Daikon. I just couldn’t help taking a pic of that strange one!

These are daikon, too!

Great traceability!

Mini tomatoes.

Great eggs from Kikugawa City. Aki would come for them only!

Organic eggs from the same producer!

Shizuoka is strawberry country!

Potatoes.

Amanatsu/甘夏 oranges.

Pampeyu! The largest citrus in the world?

Suruga Elegant oranges.

Kintsuba/sword guard cakes.

Home-made bentos!

More of them!

Shizuoka Prefecture is growing more and more of its own rice!

Great traceability again!

Rice powder/Komeko/米粉, great for wheat allergics!

Home-made soap (not for eating!).

Home-made jams!

Tokoroten/Agar agar jelly and konnyaku jelly!

Shimada beef and pork!

Aki’s basket!

Traceability again: the hens that lay the eggs on sale!

Sake made with sake rice (gohyakumangoku) grown in Shimada City and brewed by Oomuraya Brewery (next article!)

(Farmers Market) Japan Bazaar
427-0111 Shizuoka ken, Shimada Shi, Sakamoto, 4245-3
Tel.: 0547-5505
Fax: 0547-38-5507
Business hours: 09:00~17:30
50-car park
Closed on New Year only

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Please check the new postings at:
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Japanese Gastronomy, vegetables

Shizuoka Agricultural Products: Stick Ginger at Hatada Garden

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Toshikatsu Hatada/畑田敏克, the 7th generation of the Hatada Family!

With Chiba and Inbaraki Prefectures, stick ginger (or leaf ginger/ha shyouga/葉生姜 in Japanese) is a specialty of Shizuoka Prefecture, and the best are said to be cultivated in Kunou/久能, Suruga Ku, Shizuoka City near the sea where the sandy soil is most propitious!

Yesterday morning I found the whole family and their employees hard at work cleaning, sorting, cutting and packaging the leaf ginger harvested that morning.
Father, Mother, son and 4 staff, including a full time are not too many to harvest the vegetable grown on 1,500 tsubo/4,000 square meters in greenhouses.

Toshikatsu’s fater hard at work!
Toshikatsu’s grandfather first grew leaf ginger 34 years ago!

Ready for packaging. Beautiful, aren’t they?

For a closer look!

The root extremity will be snapped off (not cut!).

The snapped off extremities will not be thrown away. They are just too good! Their filaments and other unwanted parts can easily be pared off before the pieces of fresh ginger can be served in many ways, cooked or raw.
Toshikatsu recommend them fried rolled into tasty bacon!

Toshikatsu makes his own jam with the snapped off extremities of the fresh ginger and honey only. A true health food!

Or pickle them in amazu/sweet vinegar! I was offered that lot! a beauty!

The leaf ginger are carefully selected before delivery.

They usually harvest enough to prepare 100 boxes daily, but they have been asked to limit their delivery to forty daily boxes by their Association due to the recent earthquakes in north east Japan.

Half the boxes will be delivered immediately to Tokyo and the other half to various parts of Shizuoka Prefecture.

The inside of the leaf house greenhouses are hot!
I was advised to take off as many clothes as possible before entering.
40 degrees Celsius! No wonder!
The temperature is controlled by automatic ventilators, but Toshikatsu has to visit the greenhouses every morning and lift the second vinyl sheets where, if one is not careful, the temperature might go into the 70’s!

As for fertilizers, Toshikatsu uses only organic fertilizer, liquid or solid.
Pesticides will be spread at the the bare minimum only once a year.

The care for the health and quality of the vegetables will mean an unavoidable number of them rotting away that have to be taken out at once.

Toshikatsu does not market the rhyzomes (roots) that are found in markets all over the world, but use them for planting.

Choosing the right rhyzomes requires a lot of experience, good eyes, nose and ears (the snap sound is the best indictaion of their health!)!
The ryzhomes will be divided and planted from January to April to produce crops from March to July.
I can assure that the planting alone is back-breaking work!

Toshikatsu and his family grow “leafy” leeks between July and December inside the same greenhouses.
They also grow all year round tomatoes on 300 tsubo/1,000 square meters inside green huses, maily Momotaro and Chuudama varieties.
I certainly intend to come back soon to have a close look at those tomatoes!

Now, I took two batches of those freh leaf ginger with me to introduce them to restaurants of my own choosing. Two gastronomic articles are coming very soon!

Toshikatsu Hatada/畑田敏克
Hatada Garden/畑田農園
422-8015 Shizuoka Shi, Suruga Ku, Naka Hiramatsu, 212/静岡市駿河区中平松２１２
Tel/Fax: 054-238-3484
Mobile Phone: 09014137499
Corporate and individual orders accepted!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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Chinese Cuisine, Chinese Restaurants, 野菜, 農業, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, vegetables

Chinese Gastronomy: Shizuoka Products at Cham

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Service: excellent and very friendly
Facilities: great cleanliness overall
Prices: very reasonable, good value.
Strong points: Great use of local Shizuoka Vegetables and products. Great Chinese Teas!
no-smoking-logo non-smoking at lunch time/Fully non-smoking from April!

Chinese is a very popular cuisine, but when you discover it is exclusively made with local vegetables, meat and seafood, you have no reason left to ignore it!

Mr. Atsushi Tomura, a very talented young chef, opened Cham in Sptember 2008 with his wife and an apprentice.
He will actually move to another address nearer to the JR Station in April, while his apprentice will go back to his family’s business in Fujieda City.
Check both addresses and homepage at the end of this article!

Since it was my firs (belated) visit I opted for the lunch set.
It is superb combination of vegetables I stopped counted and some meat and seafood.
All vegetables exclusively come from the farm of Mr. Furuya in Asabata, Shizuoka City!
Since they obviously use only seasonal vegetables, you can expect this particular offering to change rapidly!

I’ll try to explain what I had the pleasure to savor, but I’m sure to miss a lot as they were simply too busy to explain in detail. That will have to wait until my next visit(s)!
The above is a dish concocted with5 different daikon, meat and miso paste with eggs in soboro style served with ice plants and red lettuce for warpping.

Pork belly wrapped in Chinese Cabbage and served with katsuona Leaf vegetable.

Kiku imo.

Violet and white Cauliflower and Romanesco Cauliflower and Daikon/turnips.

Ajiwai Dori Chicken roll.

Broccoli and shrimps.
Most dishes had their sauce or dressings under the vegetables for better viewing!

Wakame seaweed and egg soup.

Home-made almond toufu for dessert.

They also offer a great choice of rare Chinese teas of extremely high quality!

The one I chose was called 西湖龍井茶. a real beauty!

Naturally they other Chinese favorites suc as Shoyu raamen, Shyo Raamen, Kuro Kosy\ho Tantanmen, Kuro Kosho Chahan and Yaki Gyoza.
But that is for my next visit!

Incidentally, given one day in advance, they can devise a completely vegetarian menu on order!

Cham
420-0072 Shizuoka Shi, Aoi Ku, 2 Ban-Cho, 4-1
Tel/Fax: 054-253-1300
Business hours: 11:00~14:00; 17:00^22:00
Closed either on Mondays, Tuesdays or Wednesdays. Call beforehand!
(Until end of March)

Shizuoka Shi, Suruga Ku, Minami Cho, 6-7, inside Irifune Yokocho
Tel.: 054-285-71115
Business hours: 17:00~24:00; lunches on order only (1 day advance)
HOMEPAGE
(from April 17th)

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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野菜, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, vegetables

French Gastronomy: Shizuoka Products at Pissenlit (Spring)

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Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable, good value.
Strong points: Interesting wine list. Great use of local products.
no-smoking-logoentirely non-smoking!

I was really starving at lunch yesterday and since Pissenlit is just across the street from my work, I just couldn’t resist the temptation again!
At least it is a clever way to combine work am pleasure as this report will also go to Agrigraph!

Ordering was easy enough, but keep in mind we are talking about slow food. Therefore, I was served the above appetizer made with potatoes and octopus (cooked) to help me wait!

The vegetables dish consisted all of vegetables grwon organically by Mr. Hirokawa in Mishima City!
From bottom to top and right to left:
Stick Senior Broccoli, Beni Kururi Daikon, Black Daikon, Green daikon.
Milano Daikon, Carrot.
Romanesco Cauliflower (called Coral Cauliflower in Japanese), Kooshin Daikon and Ayame Turnip.

For another view.
The dressings were milk mousse and olive oil.

Now that I had satisfied my vegetarian steak, I turned carnivorous with wild boapoele with wine sauce.
A real boar of 35 kg which was hunted in Noda, Shimada City.

For a better view of the vegetables:
Leaf Garlic from Fujieda.
Rape plants, Chrysanthemum leaves, Petit Vert.
May Queen potato Dauphinois. All four vegetables organic and grown by Mr. Hirooka.

And now the dessert.
It deserves some explanations:

The strawberries are (right) Toukun, only grown in Shizuoka (for the moment) and Ookimi (left), only grown in Saga and Shizuoka Prefectures!
They are linked with raspberry sauce
Now, what is that cake?

It is a “biscuit chaud/hot cake) made with Hon Yama Green Tea from Abe River in Shizuoka City!

When you open it you will discover a tender cake inside the crispy outside and tea cream flowing out!
Superb!

And to finish, a great coffee with orange and ginger chocolates!

No, I don’t know yet when I’ll be back! LOL

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

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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野菜, 農業, Japanese Gastronomy, Shizuoka agricultural products, vegetables

French Gastronomy: Shizuoka Products at Tetsuya Sugimoto (spring 2011)

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Ranking：
Service: Highly professional and friendly
Equipment: Great overall cleanliness. Beautiful washroom
Prices:~
Strong points:Freshest produce and ingredients only, mainly from Shizuoka Prfecture. Organic vegetables. Seasonal food only
Map (Japanese)
Entirely non-smoking!

As it was my turn to look after Fabian, our new German intern at Agrigraph. I just took the opportunity of waht a talented French chef could create with Shizuoka products, me good friend Testuya Sugimoto at Tetsuya SUGIMOTO Restaurant in Shizuoka City!

Tetsuya was kind enough to take out all his treasures of the fridge for our young guest to discover before he chose the ingredients of the day!

Tetsuya prepared two hors d’oeuvres, the first one being yellow carrot mousse and an organic radish (the leaves were delicious) wrapped into burdock roots flakes (a non-vegan mayonnaise was used as the linking agent).

As for the second hors d’oeuvres he used 3 different types of rape flowers to be combined with

mackerel caught in the Suruga Bay off Yui!
The sauces were a dressing made with raspberry vinegar, while the other was an orange olive oil. The powder is crushed senbei/Japanese rice cracker.

He used the above organic vegetables for our main dish!

The same vegetables cooked and before their sauces were added.
One sauce was a mixture of grain mustard, miso paste and honey, while the other was pistachio oil.

The finished dish:
from bottom, right to left:
Black Daikon, Koushin Daikon, Faabe broad beans, Yacon.
Ayame Yuuki Turnip, Violet carrot, Yellow Turnip, Yellow carrot.
Petit Vert, Red Turnip, Kyoto Carrot, Hinona Turnip.
All cooked to perfection for crispiness and natural taste!

The dessert consisted of a mousse made with brown sugar and rum made from sugar cane grown in Kakegawa City, Shizuoka Prefecture, as for the mousse. The caramel sauce was made from the same sugar!

Tetsuya SUGIMOTO
４２０－００３８ Shizuoka City, Aoi Ku, Umeya,, ２－１３，１Ｆ
Tel./Fax: 054-251-3051
Opening hours：１１：３０～１４：３０，１７：３０～２１：３０
Holidays: undecided
Cedit cards OK
ＨＯＭＥＰＡＧＥ

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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Japanese Vegetables 4: Sweet Potatoes/Satsuma Imo/薩摩芋

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satsuma-1

Yams or “Satsuma Imo” were first introduced to Japan in the Ryukyu Islands (Okinawa) in 1604 by the Chinese. They were then introduced in Kyushu in 1609, an area that grows 80% of the total Japanese production.
Ssweet potatoes should not be confused with yams or yama imo/山芋 in Japanese.

They have been recognized in this country for a long time for both their nutritional and pharmaceutical values.

satsumabeni_haruka

FACTS:

-Season: September~November

-Analytic data (as per 100g):
Energy: 132 kcal
Water: 66.1 g
Proteins: 1.2 g
Carbohydrates: 31.5 g

Inorganic qualities:
Natrium: 4 mg
Potassium: 470 mg
Magnesium: 40 mg
Iron: 0.7 mg
Copper: 0.18 mg
Manganese: 0.44 g

Vitamins:
B1: 0.11mg
C: 29 mg
E: 1.6 mg

Dietary fibers: 2.3 g

HEALTH FACTS:

-Combined with burdock root, or shiitake, or carrot, or spinach, helps combat colds, helps enhance skin health, helps combat lung and intestine cancer.
-Combined with devil’s tongue tuber-elephant foot tuber/konnyku, or hijiki sweet seaweeed, or beansprouts, or apple, helps combat cancer, constipation, obesity, and artery hardening.
-Combined with Judas Ear mushroom, or shiitake, or seaweed, or hijiki sweet seaweed, helps lower blood cholesterol, helps combat obesity and diabetes.
-Combined with strawberries, or lemon, or pimentos, helps combat stress, helps skin rejuvenation and intensifies appetite.

VARIETIES

There are over a hundred species in Japan, but the most popular edible ones (not the ones exclusively used for making shochu) have red skins and light yellow flesh.

Beni Azuma/ベニアズマ, mostly eaten in Eastern Japan. Turns very sweet upon cooking.

Naruto Kintoki/鳴門金時, popular in Western Japan. Considered elegant and sweet.

Tosabeni/土佐紅, also attributed “No 14 value (top)”, is very sweet and is a “brand name” sweet potato.

Cheese cake combination with Tosabeni Sweet Potato!

Manamusume,/愛娘 another “No 14 value” brand sweeet potato.

Gorou Shima Kintoki/五郎島金時, particularly popular as baked sweet potato.

Kougane Sengan/黄金千貫, considered as the top shochu sweet potato.

Tanegashima Mukashi Mitsu Imo/種子島昔蜜芋, a sweet potao with a beautiful orange colour and elegant taste.

Tanegashima Murasaki Imo/種子島紫芋, as above, but with a beautiful purple colour.

Annou Imo/安納いも, rich in carotens, with a beautiful orange colour and very sweet.

Annou Imo cuisine!

Purple Sweet Road/パープルスイートロード, an interesting name for a sweet tasty hybrid.

The same as above as hyokan Japanese jelly!

satsumatanegashima

A favorite “Tanegashima Gold Imo” grown in Taneko Island south of Kyushu. It has the particularity of being red when raw before changing to a rich golden color when cooked. Among other varieties, the violet sweet potatoes are getting increasingly popular.

yummy
Tanekoshima sweet potato (deep yellow), “common sweet potato” (light yellow) and Murasaki/Violet potato.

A great combination of the three above as a cold salad with mayonnaise or cream-based dressing.

TIPS:

-Choose specimens with nice color and a “fat/roundish” aspect!
-Plunge yam in cold water as soon as you have cut them. They will not lose their color!
-Boil, bake or steam long enough before taking skin off. Discard skin!
-Leaves can be eaten!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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Vegan Sashimi at Yasaitei (18/02/2011)

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It has been some time since I paid my last visit to Yasaitei.
I do have to show up there regulaly as they use only seasonal vegetables and other products, be they from the land or the sea!

My vegan and vegetarian (I’m not!) friends know this is a place where they can expect a full meal (thinking ofdevising one for the next article!) according to their priorities! Even the shochu and sake are OK!

All vegetables, from the very snack coming with the first drink!

Yasaitei might be an unpretentious izakaya, but it is a very elegant one!
The chopsticks are of great quality and the paper tablecloth is always decorated with seasonal motifs. Rape flowers/na no hana/菜の花 in this case!

So here is the vegan vegetable sashimi of the day!
Great colors as usual!

Ice plant, myoga (almost completely hidden as it was used as a support), celery, red cabbage (in Japanese, although it is dark violet) and mini radishes.

Daikon (sweet and juicy!) supported by chopped winter onion and a leaf of perilla/shiso. (Yellow carrot at the back.)

A side-view of the daikon support.

Cute urui/hasta montana and crunchy cucumber!

Always wondering what is going to be on offer next time!

YASAITEI
Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business hours: 17:30~22:00
Closed on Sundays
Reservations highly recommended
Seating: 6 at counter + 14 at tables
Set Courses: 3,000, 4,000, 5,000 yen
HOMEPAGE (Japanese)

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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