Tag Archives: wasabi

Shioya Kichie Wasabi Farm in Izu City, Shizuoka Prefecture!

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

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

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

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

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

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

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

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

The light lunch prepared for us by Mrs. Shioya!

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

Succulent sushi rolls!

With fresh wasabi root grated by Kichie!

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

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

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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Shizuoka Shochu Tasting: Wasabi Shu by Bandai Brewery

It has been quite some time since I enjoyed the only true shochu made with wasabi in Japan, namely Wasabi Shu (can also be pronounced “Wasabi sake”)!

it is made by the only sake brewery/shochu distillery in Izu Peninsula in Shuzenji, Izu City!

Although made with rice shochu and wasabi essence it is sold as a liqueur for various lawful reasons!

Classified as liqueur in Japan
Rice white lees shochu, wasabi essence (20%)
Single distilling method
Alcohol: 20 degrees

Clarity: very clear
Color: transparent
Aroma: dry and fruity. mild wasabi
Body: very fluid
Taste: dry and fruity attack.
Soft and mild wasabi
Lingers for quite a while on the palate with more soft wasabi and rice spreading over the palate.
Changes little with food if for a drier turn.

Overall: A rare, elegant and intriguing shochu!
The rare kind that even ladies would drink straight at any time of an evening or of a celebration.
Thoroughly enjoyable at any temperature or on the rocks, although best on its own.
Probably best enjoyed on its own as a nightcap but will go with any Japanese food, especially sashimi and light vegetables dishes.
Will do very with asparaguses and oysters in Western gastronomy!
A splendid gift to offer anywhere in Japan and overseas!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

Home-made Wasabi Zuke with Asami Itoh of Marufuku Tea Factory in Shizuoka Ciy!

The other day my good friend, Miss Asami Ittoh invited me in the company of 7 more guests to make wasabi zuke according to traditional recipe at her company, Marufuku Tea factory Co. Ltd in Shizuoka City!
Wasabi zuke literally means “pickled wasabi” and it is a typical agricultural product of Shizuoka Prefecture, and particularly Shizuoka City, the birthplace of wasabi in Japan!
Wasabi Zuke might be common in Shizuoka but I can assure you it is a rare and expensive delicacy away from our region!

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Maruku Tea factory in Aoi Ku, Shizuoka City!

For that particular session all products were either from Shizuoka or made in Japan!
The fresh wasabi roots and stems were cultivated in the mountains along the Abe River in Shizuoka City, the sake kasu/sake white lees came from directly from a sake brewery in Shizuoka Prefecture. The salt, brown cane sugar and the mirin/sweet sake were all made in Japan!

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The wasabi and the sake kasu/sake white lees!

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All the ingredients for 8 people!

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Fresh and clean wasabi roots.
They were of very good quality but cheaper (by Shizuoka standards) due to their inferior shape!

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The fresh wasabi stems!

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Unprocessed sea salt and top class sugar cane sugar!

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The mirin/sweet sake!

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All the ingredients with the sake kasu (softened) included.

Each member was allotted the following for the recipe:

Fresh wasabi root: 375 g
Wasai stems and small leaves: 375 g
Sake kasu/Sake white lees: 500 g
Salt: 37 g
Sugar:: 100=120 g
Mirin/sweet sake: optional

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Making sure that everybody understood the proportions!

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Weighing up everyone’s share!

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First chopping the wasabi stems!

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My share of wasabi roots!

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We were soon all in tears chopping away the wasabi roots!

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First chopping!

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Second chopping!

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Third chopping!
The roots have to hand-chopped finely to obtain maximum piquancy!
A machine would not do a good job, it is all slow food!

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Mixing the chopped stems and roots, adding the salt, mix well and lest rest for 20 minutes!

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A well-earned rest!

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Pressing out by hand as much of the excess water as possible!

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Softened sake kasu/sake white lees!
If you use unprocessed sake kasu, you will have to soften it by kneading it or user a beater!

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Adding the sake kasu!

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Adding the sugar!

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Mixing the whole by hand until you obtain a smooth paste!
Taste and add mirin/sweet sake if necessary!
I didn’t!

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Filling small boxes to take back home!
We had 1.2 kg of it each!
Note that is greener than the comparatively cheap variety you will find in shops downtown!
Simply extravagant!
I dare not imagine the price even in Shizuoka!

To be eaten over freshly steamed white rice, with baked poultry, sausages and even hot on toasts!

Marufuku Tea Factory (Owner: Ms. Asami Itoh/伊藤麻実さん)
420-0006 Shizuoka Shi, Aoi Ku, Wakamatsu, Cho, 25
Tel.: 054-271-2011
Fax: 054-271-2010
Mobile: 090-3250-4188

CHA-O (Director, Ms. Asami Itoh/伊藤麻実さん)
420-0006 Shizuoka Shi, Aoi Ku, Wakamatsu Cho, 94
Tel: 054-253-8421
Fax: 054-253-8413
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Japanese Appetizer (O-toushi/お通し): Sakura Ebi/Cherry Shrimps & Pickled Wasabi Stems!

O-toushi/お通しis actually a bit difficult to translate.
In a Japanese (in Japan) izakaya it is an appetizer that is served with the first drink and that you pay for in general in lieu of a cover charge.
I have nothing against such a notion as it gives you a good idea of the chef’s skills!

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The sakura ebi/cherry shrimps season in Shizuoka Prefecture has just started, but they are stil few in and between, so when we can find some, we just grab them!

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Wasabi is in season all year, but this is a time of the year when we can easily get their fresh stems here in Shizuoka!
Since the stems, leaves and flowers are even more beneficial to the human body than the roots, it is one more item we grab as soon as we can see it!

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A little light soy sauce is enough to season the sakura ebi. A little grated ginger and finely chopped scallions will complete well enough the seasoning!

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If you can get fresh wasabi stems, just cut them in small pieces and pickle them in rice vinegar!

A simple, but beautiful combination, very healthy and so tasty!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Soba/Buckwheat Noodles and Wasabi Leaf Tempura at Utsurogi, Utogi, Shizuoka City, the Birthplace of Wasabi!

Service: Very kind and friendly
Equipment & Facilities: Overall very clean. Rustic but clean washroom
Prices: Reasonable
Strong points: Country gastronomy including the freshest wasabi in the world!

The other day I visited Utogi up the Abe River in Shizuoka City in the company of Alexandra Combe, a French journalist in France and Dominique Corby/Chef and owner of French Kappo Dominique Corby, a superlative Restauarnt in Tokyo to interview Yuuma Mochizuki, a local wasabi farmer.

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We spent the whole morning shooting pictures of the wasabi fields owned by Maru Ichi Co., whose Yuma Mochizuki (30) is the 13th generation.
All the fields are exclusively watered with the help of torrents rushing down the mountain, meaning an ecological and organic cultivation!

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Wasabi fields forever!Although some of the fields are as old as 400 years, they are still protected by their original stone walls!

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It is the best season to admire them for one important detail! Can you guess?

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Wasabi Flowers!
Did you know that the leaves and the flowers of the wasabi are even more beneficial to the human body than the wasabi roots? You can eat them either fresh, with miso or else, pickled, fired and in tempura! Absolutely succulent!

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Dominique Corby, Alexandra Combe and Yuma Mochizuki tasting some of the wasabi that were elected the best in Japan last year for the second time in three years! Note the traditional shark skin grater!

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The monument stating Utogi as the birthplace of wasabi cultivation!

We decided to have lunch at the only, but famous, local restaurant before proceeding with the rest of the interview!

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Utsurogi, a rustic but very busy restaurant! Tiny and quaint, but so authentic!

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You place your orders to a kitchen-like counter! Don’t worry if you don’t speak Japanese, the staff are used to all kinds of tourists and they will manage to get their message through!

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Have a good look at the local products on sale! Either fresh or processed, they make for very original souvenirs!

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Having ordered your meal beforehand, walk along the rushing torrent and choose a seat either outside or inside! You’ll see wasabi fields under their vinyl protection right acroos the torrents!

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Great scenery to be caught there! A tiny Japanese garden!

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This is the lunch we had ordered inside the front shop where they hang photos of all the meals proposed!
At 800 yen, less than 8 Us $, less than 6 Euros, a true bargain! And so fresh and authentic!

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Our lunch! can you figure out what we had/

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The excellent “8 wari”/80% buckwheat flour soba/buckwheat noodles! They are boiled and then washed in cold clean natural water before being served with different seasonings!

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Local Utogi-grown wasabi stem pickles, and freshly grated wasabi and chopped scallions with your soba dressing/dip! Yo will not find such fresh wasabi products away from Shizuoka Prefecture!

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The tempura including sweet potato, onion and carrot “kakiage”/mixed tempura, shiitake and wasabi leaf!

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The fresh wasabi leaf from a nearby field!
You will not find that quality and freshness elsewhere!
Note the local matcha tea powder for tempura seasoning!
The local wasabi farmers also grow superb green tea!

The ultimate trip to discover wasabi!

UTSUROGI/うつろぎ
421-2303 Shizuoka City, Aoi Ku, Utogi, 280-1
Tel./Fax: 054-298-2900Opening hours: 10:00~15:00, 09:00~16:00 on weekends and National Holidays
Closed beginning and middle of May due to First Green Tea Harvest, End & Begginning of the Year Holidays
Call beforehand!
HOMEPAGE</strong> (Japanese)

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Vegan Christmas Cakes & New Year Confectionery: Japanese Wagashi!

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Pyramid-style Christmas Tree?

Here are some more suggestions for Christmas Cakes through re-published articles!
Have fun!

NOTE: I’m an unrepentant agnostic hedonist (and an omnivore to boot!), but since some of my vegan and vegetarain friends are Christian, I hope these pictures will inspire them!

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Flowery Christmas!

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What’s in Santa’s bag?

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Bring your forks and knives!

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Holy (Holly) Christmas!

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For the toddlers!

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Pity you have to eat it!

christmas-wagashi-8

Definitely Japanese-style!

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They almost look like sushi!

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Elegant simplicity!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, 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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

Weird Japan (38): “A Taste of the Through World”?

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Found this at a local market this morning!

This food is distributed by KRC Co. Ltd of Tokyo, a big wholesaler.

Mind you, since I’m a fantasy fan, such food might help me at last to penetrate the other side of the world!

RECOMMENDED RELATED WEBSITES

Shop with Intent by Debbie
BULA KANA in Fiji
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, 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: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City