Tag Archives: Vegetarian cuisine

Vegan & Vegetarian Gastronomy: Mushrooms Cuisine at Yasaitei in Shizuoka City!

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Eringe/エリンゲ and maitake/舞茸 at Yasaitei!

Service: Excellent and very friendly
Facilities: Very clean, Beautiful washroom
Prices: reasonable
Specialties: Vegan and vegetarian Cuisine, Izakaya gastronomy, local products, oden. Good list of sake, shochu. Wines also available.

The Japanese have always been in love with their mushrooms and the number of varieties they grow is simply mind-blowing!
Mushrooms, although they don’t contain many calories offer a lot of healthy ingredients on top of their beautiful taste. You never feel guilty when indulging in them!

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Yasaitei/やさい亭, which could be roughly translated as “vegetables station” in English, is the izakaya to visit in Shizuoka City for gastronomes who love mushrooms and vegetables in particular as their priorities can be catered for with the minimum of fuss and explanations.
The following describes recent dishes I have savored there including other vegetarian and vegan tidbits!

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When I visit Yasaitei I always “Doman”, a rice shochu distilled by Hamamatsu-Tenjingura Brewery in Hamamatsu City!

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A “o-tooshi/お通し/snack served with the first drink!

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Lotus root/renkon/蓮根 in “kinpira” fashion!
Such a satisfying crunch!

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Grilled fresh shiitake/椎茸!

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The shiitake were simply grilled and seasoned with soy sauce before being served over shiso/perilla leaves.

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Freshly grated daikon and ginger were provided for further seasoning and enjoyment.

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Surely one of the best ways to enjoy fresh shiitake!

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Another o-tooshi!

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Mushrooms and fried tofu o-hitashi/お浸し/Japanese-style light appetizer!

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Maitake, tomato and spinach stir-fried in sesame oil and served with fresh coriander!
Maitake/舞茸 in English stands for mushrooms called Hen-of-the-Woods, Ram’s Head or Sheep’s Head!

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Juicy and so tasty mushrooms!

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Note the coriander for beautiful balance in presentation and taste!

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Another o-tooshi!

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Mushrooms and mekabu/芽蕪/small turnips! If you are vegetarian or vegan just tell them not to top it with katsuo bushi!

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Steamed eringe (or eringi)/エリンゲ/known in English as king trumpet mushroom, French horn mushroom or king oyster mushroom!

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The eringe were steamed together with fresh cucumber and served with freshly grated Shizuoka-grown wasabi!

Looking for more of the same!

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
Individual orders (carte) welcome
Parties welcome
HOMEPAGE (Japanese)

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Takuan Recipe: Japanese Cold Takuan Pasta (with Vegan Version)

Takuan in Japan is usually eaten at the end of the meal with rice and miso soup, but there are ways to accomodate it Western-style!
Here is a suggestion for a cold pasta recipe for a light refreshing dish during the summer heat.
As for a vegan version use vegan pasta!

INGREDIENTS: (for 2 people)

Pasta (or vegan pasta): 200 g
Takuan: 50 g (cut into thick filaments)
Cucumber: 100 g (cut inot thick filaments)
Salted konbu seaweed: 20 g (cut into thick filaments)
Roasted sesame seeds: A little

RECIPE:

Boil the pasta to your liking in 2 liters of water and 1 tablespoon of salt.

Prepare aside the takuan and cucumber (small and crunchy Japanese style) cut into thick filaments and salted konbu seaweed.

Transfer the boiled pasta into a bowl full of icy water.
Drain well.

In a bowl drop the pasta, takuan, cucumber and seaweed and mix well.
Note: Use your imagination if you want to add taste and seasoning but keep in mind you don’t need any more salt!
Suggestions: sesame oil, umeboshi meat, gomadare/sesame dressing, etc.

Serve in a plate and sprinkle wit roasted sesame seeds!

For more color and taste you could add thinly cut pimento!

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

Vegan Japanese Dessert: “Daigaku Imo” Sweet Potato

Sweet potatoes or Satsuma Imo/薩摩芋 were introduced a long time ago in Japan where they became a mainstay vegetable in winter, especially in the west of Japan where they supplemented rice as a staple food.
Daigaku Imo/大学芋, literally ‘University Potatoes” have been popular with students for times immemorial as not only as a dessert but also as a great snack. In fact, a lot of people prefer them to fried potatoes!

INGREDIENTS: (for 4 people)

Sweet potato (raw): 600 g
Sugar: 90 g
Ground white sesame seeds: 1 teaspoon
Oil: As appropriate

RECIPE:

Peel sweet potatoes.
Cut in long thin slices (thin wedges). Actually cut them into the shape and size of your preference but take in account that the thicker they are, the longer time they will take to fry.
Leave in water for 10 minutes.
Take out of water.
Wipe off all humidity.

Heat oil to 150 degrees. Keep oil shallow enough.
Fry until the sweet potatoes have softened. Do not let them change color then.

Take sweet potatoes out and shake oil off.
Bring the oil to 180 degrees.
Fry the sweet potatoes again until they attain a nice brown color.

While the sweet potatoes are frying pour the water and sugar in a separate pan and heat on a low fire.
Let sugar dissolve completely.
When the rim of the water changes color keep heating gently shaking the pan around. You may use a spatula but proceed gently.
When the syrup has attained a light brown color switch off fire.

Take sweet potatoes out of the oil once cooked. Shake off oil well. Drop the potatoes into a separate bowl.
Add the ground white sesame seeds.
Mix well, taking care not to damage the potatoes.

Coat the potatoes with syrup while hot and let cool down completely inside a recipient slightly coated with oil.

Serve and enjoy!

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

Vegan Japanese recipe: Fried and Marinated Eggplants with Paprika

Vegan cuisine can be a very easy concept making the best out of simple and tasty ingredients!
here is another simple way to accomodate eggplants the Japanese way!

INGREDIENTS: (for 2~3 people)

Eggplants: 3^4
White wine vinegar (or Japanese rice vinegar): 1 tablespoon
Paprika powder: as much as you want!
Salt: 1/2 teaspoon

RECIPE:

Clean the eggplants. Wipe them and cut them into one bite pieces.

In a pan pour olive oil. Heat the pan over a low fire.
Throw in all the eggplants.
Fry until heat has penetrated the eggplants well. Add teh vinegar.
Cover with a lid and cook over medium fire until the greater part of water/sauce has disappeared.

Transfer into a recipient Let cool down. Keep inside therefrigerator.
Serve chilled sprinkled with plenty of paprika powder!
Naturally you can add color and taste served topped with fresh herbs!

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

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

Asian Vegetarian Lunch at Locomani in Shizuoka City!

Service: Very friendly although a bit shy!
Equipment: Great overall cleanliness
Prices: Reasonable
Strong points: Vegetarian menus. Healthy rice flour cakes.
Completely non-smoking!

Shizuoka City, and consequently Shizuoka Prefecture, is increasingly becoming a haven for people looking for both healthy and tasty food. Healthy food is not that easy to make attractive or appealing. Fortunately the immense wealth of local products makes it a little easier for such establishments as Locomani in Shizuoka City which serve only seasonal menus mainly made with local products and mostly vegetarian albeit extremely attractive even to an omnivore like me!

Their vegetarian menus in particular give a great part to so-called ethnic cuisines.
The other day I had the pleasure to discover a dish called “Betnam Fuu Ashian Raisu/Vietnamese-style Asian Rice”!

The whole concept is vegetarian, although the “soy bean meat” really looked, tasted and crunched like meat!
And absolutely yummy!

Locomani always serves their home-made sweet pickled vegetables!

Another constant feature is a tasty salad of raw and cooked local vegetables, mainly organic!

As for the rice you may order it plain, whole or a mixture of the two!

Topped with fried onions, absolutely delicious and so satisfying!

Looking forward to my next visit (it helps so much my body recovering from all that eating!)!

To be followed…

LOCOMANI
420-0839 Shizuoka City, Aoi Ku, Takajyo, 1-10-6
Tel.: 054-260-6622
Closed every Wednesday and one Monday
HOMEPAGE/BLOG (Japanese)

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

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

Vegan Japanese Imo Dessert: Satoimo Dango No Mitarashi An/Taro Root Balls in Sweet Sauce

Shizuoka Prefecture in Japan is celebrated for its many varieties of Imo/芋/Taro roots from sato Imo/里芋 to
Ebi Imo/海老芋!
It is only natural that we can come up with some succulent desserts to please any priority!

Satoimo Dango No Mitarashi An/Taro Root Balls in Sweet Sauce

INGREDIENTS: For about 15 balls

Sato Imo/里芋/Taro roots: 300 g (frozen: you can get them all year. In season choose them fresh and cook them!)
Rice powder: 60 g
White sugar: 2 tablespoons

For the sweet sauce/Mitarashi An
Soy sauce: 3 tablespoons
Sugar: 4 tablespoons
Water: 4 tablespoons
Cornstarch: as appropriate dissolved in lukewarm water
Ground black sesame seeds: 1 teaspoon

RECIPE:

Thaw the frozen sato imo. Put them inside an oven dish, cover with cellophane paper and cook in microwave oven for 5~6 minutes until they get soft.
For fresh sato imo, boil them first and peel them off (you can also team them)
Mash them finely.

Add one third of rice powder to mashed sato imo and mix well, kneading all the time. Cover with cellophane paper and cook inside microwave oven for 2 minutes and a half. Repeat process twice more.

Make sure that all rice powder has been used. Add sugar and mix well. Cover again with cellophane paper and cook inside microwave oven for 3 more minutes.
Let cool down completely.

Prepare some sweet water with 2 tablespoons of water and 1 tablespoon of sugar.
Make balls with mashed sato imo, wetting your palms with the sweet water beforeahnd.

In a frypan with only a little oil fry balls on both sides util they attain a light brown color. Let cool down completely.

In a saucepan pour the soy sauce, water and sugar. heat until the sugar has completely dissolved.
Add cornstarch dissolevd in lukewarm water and stir until the sauce has become a thick syrup. Take off fire. Add ground black sesame seeds and mix.
Let cool down completely.

Serve the dango/balls topped wipped with sweet sauce.

The kids will love them!

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

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

Vegan Japanese Recipe: Japanese-style Cold Eggplants & Tomato Antipasti

Japanese and Italian influences can be found in this simple antipasti recip!

Japanese-style Cold Eggplants & Tomato Antipasti

INGREDIENTS: (for 3 people)

Eggplants: 3 (400 g)
Tomato: 1 large
Small leek: 1 finely chopped
Ooba or large shiso/perilla : 4 leaves finly cut

For the dressing:
Ground white sesame seeds: 1 very large tablespoon/30 g
Sesame oil: 1 and a half tablespoons
Soy sauce: 3 tablespoons
Sugar: 1 tablespoon
Japanese sake (if not available dry white wine):
Finely chopped fresh ginger: 1 teaspoon
Grated fresh garlic: a ;ittle or as appropriate
Red chili pepper: 1/2, finely chopped

RECIPE:

Cut eggplants in half. Then cut off part of the skin 8to make them easier to eat. Cut each half lengthwise in atrips 5~8 mm thick.

Wet the the eggplants in water. Put them inside a cooking cellphane/vinyl pouch. Fold the pouch so as to have the opening ath bottom. You could also wrap them in cellophane paper.
Cook in microwave oven at 600 W for 1 minute and 30 seconds.
You could also cook them inside a steamer.

Let cool down completely and then chill them inside refrigerator.
If you want to chill them quickly bind the pouch closed and dip it in a bowl full of water and ice.

Put all the sauce ingredients into a bowl. Cover it with cellophane paper and cook in microwave oven for 50 seconds. Let it cool completely and then chill it.

Serving for one person.

Arrange the eggplants on serving dish. Put the tomato thinly sliced and formed into a rose on top.
decorate the eggplants and tomato with chopped leek and thinly sliced shiso.
Pour sauce over the whole as shown in top picyure.

Serve and enjoy with a great beer, cold sake or chilled white wine!

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

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