Tag Archives: wasabi

Wasabi Ice Cream, Wild Boar, Ayu Trout And Joren Waterfalls in Yugashima, Izu Peninsula

The false and the true wasabi ice cream!LOL

If you wish to visit Izu Peninsula, one of the most famous tourist spots in the whole of Japan, be it for a single day or longer, there is a very simple way to do that allows you to explore the area on or off the beaten tracks.

Wherever you come from in Japan or Shizuoka Prefecture, first go to Mishima City and change trains from the JR Railway Line to the Private Izu Hakone Senzu Line which will take you all the way to Shizenji, its final destination.
Then at the Shuzenji Bus Station (beside the Railway Station) choose your destination (buses cover the whole peninsula from there) and enjoy a quiet ride. Take the very back sats if you can as they are always elevated and enable you to enjoy the views on the way from a better angle!

This time my destination was the Jyoren Waterfalls/浄の滝 in Yuugashima/湯ヶ島.
Don’t forget to take a picture of the bus stop sign for your collection!

What’s that inside the beus stop shelter?

“Beware of the Wild Boars!”
It’s not a joke! (Mind you, they make for good food, too!)

They look cute, but their sausages are a local delicacy!

They are also delicious as Inoshishi Man/猪まん/large teamed wild boar dumplings!

Incidentally visit the nearby souvenir shop where you can find Shizuoka Green Tea, real Shizuoka Wasabi Schochu and extravagant Shizuoka sake!

Now, what does that sign say?
Wasabi Soft!

Here they are! Hee they are!

Real wasabi (soft) ice cream (I men the one in the front!) made with wasabi grown in Izu peninsula!
Really piquant and sweet! A must!

Alright let’s go to the waterfalls!
But first consult the board for some useful information!

Quite a few stairs waiting for you!

More wasabi is apparently waiting for you downstairs!

More information on the way to the waterfalls!

Do make a point to read it!

More wasabi ice cream waiting for you!

And fresh wasabi roots on sale!

Can you see the wasabi water fields on your way down?

Impressive, isn’t it?

What are they doing?
Fishing ayu trout/鮎!

Now, here is some great fun for you and your kids:
Ask (for a fee) the small shop below to lend you a rod, line and lure to catch the ayu trouts in the river flowing away from the waterfalls and have your catch grilled for immediate pleasure!

Go there in the colder season when the water is pure and crystal clear!

Our destination: Jypuren No Taki/Jyoren Waterfalls!
You will realize there why the water in Shizuoka Prefecture and Izu Peninsula is so famous!

I must take a dip there next summer! (I wonder if they will let me?)

Looking forward to visit other spots in the Izu Peninsula!

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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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French Dessert with Shizuoka Ingredients At Tetsuya SUGIMOTO

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!

If you happen to visit Shizuoka City, you will find many restaurants and izakayas serving and mainly using produce/products and ingredients from Shizuoka Prefecture. There are many treasures to be discovered in this hoard!
One of them is the French restaurant going by the name of Tetsuya SUGIMOTO!
But when it comes to serving desserts mainly made up of Shizuoka ingredients, it is simply a tour de force!

For a closer view!

Now what is that dessert made of?
-First the white part is a blanc manger (pudding) made with rice!
The sauce is a combination of honey and soy sauce while the topping of freshly wasabi and the rice popcorn are also from Shizuoka Prefecture!
-The dragonfruit sorbet with its unusual grey colour for a dessert was made from fruit grown in Shizuoka Prefecture.
-The “powder” is actually crumbled sponge cake for a fine last touch in design, colour and taste!

I wonder what is going to be the next Shizuoka dessert!

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

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Wasabi: A Visit to Its Birthplace in Utogi at Maru Ichi Farm, Shizuoka!

Mr. Yoshihiro Mochizuki望月義弘

The other day I received a phone call from my good friend, Dominique Corby, the Chef/Owner of French Kappo Dominique Corby in Tokyo.
He told me that the French/German ARTE TV Channel was coming to Shizuoka City to make a long report on green tea (Shizuoka produces 45% of all green tea in Japan), wasabi (Shizuoka produces 80% of all organically-grown  wasabi in Japan) and the fishing industry in our Prefecture (they will visit the Fishing Harbor of Yaizu City)!
He wished to enroll my help to “prepare the ground” for the TV crew as I was not only living in Shizuoka City, but knew my wasabi well! He didn’t have to ask twice!
So on Thursday and Friday 12th and 13th, a third Musketeer, Stephane Danton of Ocharaka, a French specialist of green tea in Kanagawa Prefecture who exports green tea from Kawane Honcho in Shizuoka, joined us in a rented car and we left on a grand mission!

Utogi is also the starting point of some great treks!

We did spend the whole previous day following Stephane in tea growing farming homes and communities as the rain just made it impossible to visit the wasabi fields in altitude!
So we left early in the morning on Friday from Shizuoka City in blistering heat.
The ride is not that hard, 18 km along the Abe River and 3 more km up in altitude, what with the beautiful vistas between high steep forested mountains.
We reached Utogi at around 11:00 a.am. where Mr. Yuma Mochizuki was already waiting for us.

One of Mr. Yuma Mochizuki’s wasabi fields.

Mr. Yuma Mochizuki is the 10th generation of a celebrated wasabi growing family.
He presently owns 5 fields dispersed on in the Utogi Mountains, and is trying to buy more land in Fujinomiya City as the demand is growing and that there is simply no space left in Utogi!
Wasabi grows in the wild and its stems and leaves have been consumed as a vegetable and a natural medicinal herb for eons.
It is only in the beginning of the 17th Century that a farmer in Utogi succeeded in growing the root that is so appreciated in the world.
Roots of a small size will develop in the wild after 2 or 3 years, but they are too sour and “green” to be consumed at all. Although its cultivation is purely organic/macrobiotic in Shizuoka Prefecture it does need the help of a human hand.

Mr. Mochizuki first took us to his highest field at almost 1,000 metres (well over 300 feet) to an almost inaccessible locale among trees, steep slopes and up impossibly narrow and slippery “stairs”. But it was certainly worth it, although the TV crew will not have to climb so high.
He then took us (all the time by car as walking was not much of an option what with the heat and the distance between fields) to the field that would appear on TV.

The whole field is covered with a black mesh net to protect it from too much exposure to the sun. These nets are stretched over the field only when it is directly under the path of the sun. Some fields aren’t.
But all fields have to be protected with supplementary solid side nets to keep wild monkeys, wild boars and wild  deer away as they would leave nothing of the stems and leaves!

Wasabi seedlings have to be regularly replanted every one or two years depending upon the variety. There are axtually more than 100 varieties of them. Mr. Mochizuki grows ten of them.
The seedlings above had been replanted only one month ago.

Here is a “view” (from under the nets) of the upper part of that particular field with about one-year old wasabi plants in the background.

After 1 or 2 years the wasabi plant matures to almost one metre in height, root, stems and leaves included. Subsidiary plants will grow from the bottom of the main large root. These will be cut out to be replanted as seedlings.
The large root will be harvested for the wasabi paste. The stems will be pickled in Japanese sake white lees to become “Wasabi Tsuke”, a delicacy one can use to season his/her bowl of freshly steamed rice with or with fish and fish paste. The leaves can be pickled too, although they are eminently edible raw, steamed or cooked. Shizuoka people use them as “vessels” to taste miso paste!

Only pure mountain water flowing at a constant temperature may be used in the culture of wasabi, that is “sawa wasabi” which grown in water as opposed to “hatake wasabi”, of a very inferior variety, usually not grown in Shizuoka Prefecture. Stagnant water is out of question.
Moreover, and this is a little known fact, individual field sections and fields in general do not communicate with each other. Water comes through pipes directly connected to mountain streams to bring water to each field section. It is then diverted to side funnels which prevent any water to go back into another field!
True envirnomental/ecological and organic culture!
Apart of the bed sand and water, nothing else goes into those fields. Full stop!

Although Mr. Mochizuki was very busy preparing the big Festival to be held on Saturday and Sunday with the whole community, he kindly took the time to invite us to his enormous Japanese house (all sitting on tatami there) to share tea and sample his wasabi crop. We had the pleasure to meet his very gentle spouse and the energetic 11th generation Yuma Mochizuki/望月佑真!

Here are the best samples of 3 of the best out of the 10 varieties the Mochizuki family grows. Can you guess which is the best one?…
The one in the middle with the dark stems!

It was actually elected twice “Best wasabi in Japan”!

Now, where do you grate the stem from? The pointed end or the stem end?
Well, this is according to priorities, but usually after chopping the stems away from the root is first grated from the top as it will hotter as you come closer to its pointed extremity. This way you can control the “heat” of the root (or mix the whole later!).

Have you ever seen the cross section of a healthy root?

The traditional way to grate the wasabi root is on a wooden slat covered with shark skin.
Mr. Mochizuki explained this is now done only for the sake of tradition. Sushi and soba chefs will grate (away for the clients’ eyes) on a new and very efficient metal grater (in the background).

Look at that for extravagance!
Mr. Mochizuki was indeed so generous in his demonstration.
The TV crew will have a “field day”! LOL

MARU ICHI NOUEN/丸一置農園
(Yutogi Kodawari Club/有東木こだわり倶楽部)
Director: Yoshihiro Mochizuki/望月義弘
421-2303 Shizuoka Prefecture, Shizuoka City, Aoi Ku, Yutogi, 602
Tel./Fax: (81) (0)54-298-2077
E–mail: wasabiya-maruichi@vivid.ne.jp
Direct mail orders possible

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Vegan Japanese Cuisine: Aburaage & Spring Cabbage Rolls with Wasabi Sweet & Sour Dressing

Spring in Japan sees frsh and almost cabbages on the markets. These cabbages are so tender that they can eaten raw in many fashions!
Rolling them in aburaage/deep-fried tofu pouches is an excellent recipe for vegans and any priorities!
Wasabi is a local product in Shizuoka (80% of the total Japanese production) and is so valuable both for the extra zip and medicinal values!

Aburaage & Spring Cabbage Rolls with Wasabi Sweet & Sour Dressing

INGREDIENTS: For 4 rolls

-New (Spring) cabbage: 4 leaves
-Aburaage: 2
-Carrot: 70 g
-Water: 250 cc/ml
-Soy sauce: 1 tablespoon
-Japanese sake 1 tablespoon
-Mirin/Sweet sake: 1/2 tablespoon
-Dashi: 1/2 tablespoon (Check Vegan Dashi Recipe)
-Cornstarch: a little dissolved in water
-Wasabi: 1/2 teaspoon (grated)

RECIPE:

-Cut out the middle stringy core off the cabbage leaves. Wash them in clear cold water, taking care not to break them. Lay on a tray and cover with cellophane paper. Cook in a microwave oven for 3~4 minutes.

-Cut the carrot into thin 6 sticks in a length equal to that of the aburaage and 1 cm square thick. Lay on a tray, sprinkle with a little water and cook in icrowave oven for 2 minutes.

-Cut the aburaage in halves along their length and open.

-Drain the cabbage well and sponge off any water with kitchen paper.
Put two leaves each on top of each other and cut edges as to leave enough cabbage surface to be slightly wider than the aburaage.

-Lay the open aburaage on top of the cabbage leaves. Lay the carrot sticks on top of the aburaage from the inside edge. Roll the lot away from you with a firm hand. Keep aside.

-In a pan just large enough to contain two cabbage rolls drop in the water, Japanese sake, mirin and dashi. Heat and place the rolls inside “heads up”.

-Cover the whole with foil paper. Put the lid on top and food on a low fire for 10 minutes.

-Turn the cabbage rolls over and cook for 10 more minutes.

-Take the two rolls out and cut each into two equal halves. Place on a serving dish.

-Heat and check the taste of the soup and adjust if necessary. Add the wasabi and mix well.

-Add some cornstarch dissolved in water and stir until syrupy. Pour the sweet and sour wasabi dressing on the rolls. Topp with some chopped green leaves and serve.

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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;; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

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Health & Nutrition Facts in Japanese Food 5: Wasabi

As demonstrated by many food bloggers, cooking and creating great foods and drinks have become incomplete and unsatisfying when not considering the benefits or adverse effects of the same foods and drinks regardless of their taste.
I do not intend to delve into counselling or consulting, but only to offer some knowledge about the good sides of Japanese foods and drinks. I will not extoll on its possible lacks and negative aspects. After all, the Japanese are not the longest-living people in the world for no reason!
I will also offr at least one nutritious or healthy recipe at the end of each posting.

Health & Nutrition Facts in Japanese Food 5: Wasabi/Japanese Horseradish/山葵

First grown by humans from wild varieties in the 17th Century in Utougi (presently Shizuoka City in Japan), wasabi, or Japanese horseradish, is not only a condiment but is also consumed per se and shows a lot of qualities when it comes to nutrition, health and food hygiene.

Not only the roots, but the stems, flowers and the leaves are edible.
The leaves and flowers can be eaten raw, steamed or pickled, whether the stems are usually pickled but can aso be used in recipes in the steamed form.

It has a great value as a general natural food preservative.

For each 100g (edible parts) it contains:
-Energy: 88 kcal
-Water: 74.2 g
-Proteins: 5.6 g
-Ash: 18.4 g
-Natrium: 24 mg
-Potassium: 500 mg
-Calcium: 100 mg
-Magnesium: 46 mg
-Phosphorus: 79 mg
-Iron: 0.8 mg
-Vitamin B2: 0.15 mg
-Niacin: 0.6 mg
-Vitamin C: 75 mg
-Dietary (roughage) fibre: 4.4 g

HEALTH FACTS & TIPS:

-Combined with rice vinegar, or with mustard, or with ginger, or with Japanese pickled plums, protects food from germs and rot, will help combat obesity and promote blood flow.

-Combined with Chinese Cabbage, or with cabbage, or with moroheya/nalta jute/もろへや, or with yam/yamaimo/山芋 help prevent stomach and gastic problems, and is efective in preventing cancer.

-Combined with onion, or with Japanese parsley/Chinese celery/ser/せり, or with leek, or with Garlic chives/Chinese chives, nira/にら will combat blodd vessel hardening, promote recovery, help prevent heart disease and help with skin rejuvenation.

-Combined with chili peppers, or with Japanese pickled plum, or with orange, or with grapefruit will increase appetite, will help with recovery and skin rejuvenation, and combat aging.

RECIPE:

Here is a recipe that will help promote general health and skin quality:

-Wasabi (if possible fresh root): 1 teaspoon (grated)
-Rice: enough for 2 bowls

-Nametake (enoki mushrooms marinated in soy sauce and mirin/sweet sake): 3 tablespoons
-Egg: 1
-Dashi/soupstock: 2cups/400 cc/ml

-Kizaminori/Finely cut dry seaweed: as appropriaye
-Salt: a pinch

-Wash the rice well and drain.
-Pour the dashi in large pot. Add the nametake mushrooms. Heaand simmer for a little while on a medium fire. Add rice and cook. Check taste when the rice is cooked and add salt if needed. Beat the egg and pour over the rice. Stop fire.
Pour in 2 bowls. Top with grated wasabi and chopped dry seaweed and serve.
Mix around as you eat it!

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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

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Japanese Snack: Wasabi, Umeboshi & Avocado Salad

SYNOPSIS:

Living in a Prefecture that grows 80% of all wasabi in Japan, I thought it was about time I came up with a few recipes with wasabi!

I fully understand that wasabi and wasabi paste is not readily available outside Japan, but if you have the chance to get at least a tube of real wasabi, I a a few recipes for you that requires only a little of the precious stuff.
Bear in mind that wasabi (as well as umeboshi!) is a natural medicine by itself, one more reason for you to buy some.

As for the following recipe, the second one, vegans and vegetarians can substitute the mayonnaise with gomadare/sesame sauce or a simple vinaigrette with olive oil, wine vinegar, salt pepper and wasabi!

Wasabi, Umeboshi & Avocado Salad:

INGREDIENTS: For 1~2 persons

-Avocado: 1 (choose a ripe one!)
-Umeboshi/Japanese pickled plum: 1 (if you don’t want too much salt, choose a sweet one!)
-Mayonnaise: 1 teaspoon
-Wasabi paste: 1/2 teaspoon
-Soy sauce: 1 teaspoon
-Lemon juice: as appropriate
-Nori/dry seaweed: as appropriate

RECIPE:

-Cut avocado in halves, peel, discard seed and cut into samll enough pieces. Drop them in a bowl. Add the lemon juice and stir delicately. Very iportant as it will preserve the colour of the avocado and add to taste.

-Take out and discard the umeboshi seed and chop/mash fine. Add to avocado and stir delicately.

-Add mayonnaise (or vinaigrette), wasabi, soy sauce and stir/mix delicately.

-Serve in a bowl topped with dry seaweed cut in short and thin strips.

NOTE:

-Add peeled orange wedges for looks and taste!

So easy, isn’t it?

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, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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Vegan Japanese Snack: Imo & Wasabi

Living in a Prefecture that grows 80% of all wasabi in Japan, I thought it was about time I came up with a few recipes with wasabi!

I fully understand that wasabi and wasabi paste is not readily available outside Japan, but if you have the chance to get at least a tube of real wasabi, I a a few recipes for you that requires only a little of the precious stuff.
Bear in mind that wasabi is a natural medicine by itself, one more reason for you to buy some.
The present recipe also include yama imo/山芋, or long yam, which also so good for stamina and health!

Vegan Japanese Snack: Imo & Wasabi

INGREDIENTS: For 2 people

-Long yam (fresh): 7 cm long piece
-Mitsuba/Trefoil/Japanese honeywort
-Dry seaweed/nori: as appropriate
-Soy sauce: 1 teaspoon
-Wasabi paste: 1/2 teaspoon
-Soy sauce for “washing”: 1 teaspoon

RECIPE:

-Peel the yam and cut into pieces of your preferred size.
If you are sensitive to the yam “juice”, freeze it first!

-Boil the trefoil lightly and for only a short time. Drain and press water out. Add the soy sauce “for washing”, mix and press the the trefoil again!
Cut the trefoil into 1 cm long pieces.

-In a bowl mix the yam and trefoil with the soy sauce and wasabi. Mix well.
Place in serving dish topped with dry seaweed cut into short thin strips.

-You may add many green leaf veg to this recipe of course and decorate it with sliced red radihes for example!

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, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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Wasabi: All you need to know!

For all my agnosticism, I sometimes think I am blessed to be born in Dijon, Bourgogne, France and lived in Shizuoka City, the birthplace of Wasabi!

The sign at the entrance of Utogi, the birthplace of wasabi!

Around 1600, farmers in Utougi District, some 33 km from Shizuoka JR Station along the Abe River, first started experimenting with the culture of that particular plant, which they already knew as a wild vegetable used for pickling. At the time they were only processing the stems, leaves and flowers.

Utogi Village

If you want to visit Utogi, where you will find a soba restaurant and other shops as well as the possibility of trekking and festivals watching in April and October, either go by car (55 minutes) or take a bus (Shizuoka JR Station/75 minutes). The trip along the Abe River is worth for its own sake with all the changing landscapes and vistas!
I did it by bicycle, but it took me 5 hours for the return-trip from the city centre and had to push the bicycle along forthe last 3 kilometres. Even a maoutain bike would have made it!

Another view of Utogi

Wasabi Monument in Utogi.

They even have their own “Mon/Arms”!

This is still a very popular kind of pickles in Shizuoka where they are sold in season.
In 1604, Tokugawa Ieyasu, the Japanese Overlord/Shogun, who had just moved to Sumpu (presently Shizuoka City), grew extremely fond of the grated root and helped spread its use all over the country. Its present culture has expanded outside our Prefecture, especially in Nagano, but Shizuoka still produces not only 80% of the whole crop in Japan, and the best wasabi are grown in Utougi and in the Amagi Range in Izu Peninsula.

This gentleman is the 17th generation of the first wasabi growers in Utogi! Check His homepage (Japanese) where you can order a whole array of products! Look at him in his field on youtube!

Tamaruya stand at Haneda Airport

The first and oldest wasabi shop, Tamaruya, is still very much in business in Shizuoka City and even has a stand in Haneda Airport, Shizuoka City!

Wasabi growing is backbreaking work. You need a constant temperature, so you have to be located at a certain altitude (weel over 1,000 metres in some cases) as extreme heat is not welcome, as well as extrem cold.

Pure, soft, constant water is a must. Shizuoka water is known as the best in Japan as demonstrated by its superlative (and rare) sake.

Fields need constant care during the two years it takes for roots to be mature. You can drink the water in these fields without any fear!

WASABI IN JAPANESE CUISINE

If you want to grate your own wasabi, you will need a grater.
The best (above) are made with shark skin!
Grated wasabi is the most common use for the plant, especially with sushi and sashimi.

Wasabi Flowers.

But the stems, leaves and flowers are extensively used.
The leaves can be eaten raw and are great with miso!

The stems are a delicacy marinated in rice vinegar.

Wasabi zuke/wasabi stems and flowers pickled in sake kasu/sake white lees.
Wasabi zuke in Shizuoka is simply extravagant as the sake breweries sell their best white lees/sake kasu (after the sake has been pressed) to the local farmers and producers!

Soon I will post an interesting home-made recipe for wasabi zuke!

The same leaves, once pickled, can be included inside inari zushi for the pleasure of vegans!

Na no hana/rape flowers boiled and seasoned with wasabi mayonnaise.

Now, you might know it, but thinly sliced wasabi root is not as strong as grated wasabi. In Shizuoka, as it is not that expensive, try and ask your favourite sushi chef to cut it in very thin strips and roll as it is in a “maki”. It’s called “namida maki/tear maki” or “bakudan maki/bomb maki” (the real one, not the buster made with grated wasabi!). A favourite of mine!

FRENCH CUISINE

Wasabi is getting more and more popular in French and other cuisines all over the world.
The above dish was created by Dominique Corby a great French Chef who learned his craft at the Tour d’Argent in Paris, among others, before coming to Japan to look after the kitchen of the Sakura Restaurant in the New Otani Hotel in Osaka and of the 6eme Sens in Tokyo.

His cuisine was created with whole wasabi (1 metre long!) i sent him by cool box from Shizuoka.
These are the best grown in Utogi. Very fat, clean, with no black marks and with enormous stems and leaves. Dominique steame the leaves and stems before serving them with fish seasoned with a wasabi sauce reduction from the roots!

FANCY FOODS

Wasabi Dango!

Wasabi comes into many kinds of fancy food for the pleasure of all, young and old!

Wasabi soft Ice-cream!

DERIVATED PRODUCTS

Wasabi comes into a whole array of derivated products worth exploring:

Wasabi Dressing 1

Wasabi Dressing 2

Wasabi dressing is not that strong and can be used in cold and hot/warm dishes.
The Missus uses it extensively with dtir-fried veetables and meat.

Nori/seaweed and miso seasoned with wasabi is another great vegan seasoning!

Wasabi salt by Tamaruya!

Stewed wasabi by Tamaruya!

Wasabi Shochu!

The only true wasabi shochu is made by Bandai Brewery in Shuzenji, Izu peninsula, Shizuoka Prefecture! (don’t be fooled by unscrupulous producers/traders!).

HEALTH FACTS:

-Wasabi is a natural medicinal herb as it contains big amounts of Potassium, Calcium, Magnesium, Vitamin B2 ad C.

-Combined with vinegar, or mustard, or ginger, helps combat fppd poisining, obesity and helps blood flow.

-Combined with Chinese cabbage, or cabbage, or yam, helps combat ulcers and cancer.

-Combine with onion, or leek, or galic chive, helps combat blood vessel ageaing and heart diseases, as well as preserve skin health.

-Combined with chili peppers, or umeboshi/Japanese pickled plums, or orange, or grapefruit, helps appetite and quick illness recovery, helps skin rejuvenation and helps combat ageing.

FOR RESIDENTS AND VISITORS IN SHIZUOKA CITY:

On every first Wednesday of the month, a small but very special fair is held in the basement of Isetan Store in Shizuoka City.
It is called “Shizuoka Utsurogi Ichiba” after a group of farmers residing and conducting business up Abe River in Shizuoka City, up to an altitude of 1,500 metres, around Utogi, the birthplace of wasabi, and still considered the best in the world.
Try to come as soon as Isetan opens as it can become quite a unashamed tussle with all these local grannies fighting for the best morsel!
All products on sale are purely local and practically devoid of industrial fertilizers. It is actually a paradise for vegetarians as only vegetables are represented there. A multitude of succulent and extravagant wasabi pickles, pickled plums, onions, etc.
The names, addresses and even phone numbers of the farmers are clearly stated, making all purchases eminently traceable.

But the pinnacle is some incredible fresh vegetables, including enormous fresh wasabi roots at ridiculously low prices. I grabbed tis couple of fresh bouquets of wasabi stems, leaves and flowers for my better half (worse?) who loves them as tempura or home-made pickles! I wonder what people in Tokyo would have to pay for that!

It is possible to travel up to Utogi and buy directly from the Farmers Cooperative at:
422–8031 Shizuoka City, Yumei Cho, 2-20
TEl.: 054-2869018

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Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor, Wheeling Gourmet, Chef de Plunge, Sushi Nomads, Island Vittles, The French Market Maven, Tokyo Through The Drinking Glas, Palate To Pen, Tokyo Foodcast, Good Beer & Country Boys, Tokyo Terrace, Think Twice, Jefferson’s Table, While mY Sautoir Gently Weeps

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Vegan Dressing: Shizuoka Wasabi Dressing

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Shizuoka has claimed world fame for being the first to grow wasabi in the 17th Century (in Yutogi, Shizuoka City exactly, up along the Abe River) and for producing more than 80% of the wole Japanese output, but people tend to forget that it can be accomodated in varuious manners, apart of being used a condiment for sashimi, sushi and the ubuquitous makisushi/rolled sushi!

The whole plant for instance can be made ito a pickled delicacy of its own.

One more great use has been initiated in Mishima City in eastern Shizuoka Prefecture: Wasabi Dressing!

It is not at all hot, but almost sweet and makes great accompaniment for any salads, on omelettes (Japanese or traditional) and mixed with sauces. I (and my better/worse) half are still disovering more usages!

Definitely worth a try! Moreover it contains a crowd of healthy ingredients!
Moreover, as it contains only vegetal oil, vinegar and ntural spices, it makes for the perfect vegan or vegetarian dressing!

Wasabi Dressing
Izu Kameya Co.
Mishima City, Heiseidai 5
Tel.: 0120369981
Can be bought in Sunpu Raku Ichi Shop, Asty, Shizuoka JR Station

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Warren Bobrow
Bread + Butter
5 Star Foodie
Frank Fariello
Elinluv Tidbit Corner
Tokyo Terrace
Maison de Christina
Chrys Niles
Comestilblog
Greedy Girl
Bouchon For 2

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Tuna Trio Hors d’oeuvre

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Here what my better (worse?) half came up last night as a starter after she found a good bargain at our nearby Coop Supermarket. Plenty for two, the fish costing only 440 yen (US$ 4.50)!

From top left around the clock:

-Maguro akami (lean part of the tuna) thin sashimi topped with homemade pickled wasabi plant and Shizauok wasabi dressing.
-Maguro akami/maguro zuke (lean part of the tuna marinated Japanese style) topped with “shigeki rayu” (Chinese style hot sesame oil) dressing from Ishigaki Island, Okinawa.
-Negitoro (minced tuna semi-fat part, but without the usual chopped leeks) topped with “kizami tamanegi” (onion cream) dressing

The whole on a bed of fresh cress grown in our Prefecture. The perfect starter for her wine and my sake (I mean the drink!)

Wasabi: Japanese Horseradish


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As winter is approaching again I felt compelled to write again in this Shizuoka Gourmet Blog an article I had written some time ago in Shizuoka Sushi Blog.
Wasabi harvest will soon start in earnest in Shizuoka City, Aoi Ku, Utougi (along the Abe River), the birthplace of wasabi (c. 1600) as shown in picture above.
They will soon appear on the markets and Internet all over the country. A sizeable amount is also directly exported to South Korea and theU.S.
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Wasabi: Japanese green horseradish

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Did you know that wasabi originated from Shizuoka City?
Around 1600, farmers in Utougi District, some 33 km from Shizuoka JR STation along the Abe River, first started experimenting with the culture of that particular plant, which they already knew as a wild vegetable used for pickling. At the time they were only processing the stems, leaves and flowers.

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This is still a very popular kind of pickles in Shizuoka where they are sold in season.
In 1604, Tokugawa Ieyasu, who had just moved to Sumpu (presently Shizuoka City), grew extremely fond of the grated root and helped spread its use all over the country. Its present culture has expanded outside our Prefecture, especially in Nagano, but Shizuoka still produces the best In Utougi and in the Amagi Range in Izu Peninsula (80% of the total Japanese production!).
The above-ground part of the plant is also used for making delicious “wasabi zuke” with “sake kasu” (Sake white lees). You can imagine why Shizuoka products are of so high quality when you realize what “sake kasu” is being used!
wasabizuke.jpg
In my own biased opinion, the best “wasabi zuke” is made by Tamaruya Company in Shizuoka City.
tamuraya-haneda.jpg
Above picture was taken in Haneda Airport where the Company has its own stand!

Now, if you want to buy and serve your own “wasabi”, which I would recommend to any real Japanese cuisine amateur, you will need a wasabi grater.
wasabigrater.jpg
If you want to visit Utougi, where you will find a soba restaurant and other shops as well as the possibility of trekking and festivals watching in April and October, either go by car (55 minutes) or take a bus (bus platform 7 at Shizuoka JR Station/75 minutes). The trip along along the Abe River is worth it with all the changing landscapes!
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Now, you might not know it, but thinly sliced wasabi root is not as strong as grated wasabi. In Shizuoka, as it is not that expensive, try and ask your favourite sushi chef to cut it in very thin strips and roll as it is in a “maki”. It’s called “bakudan maki” (the real one, not the buster made with grated wasabi!). A favourite of mine!

Note: Wasabi is proper food for vegans!

Shizuoka Wasabi: An encounter with a great Chef!


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I have recently had the pleasure to make a new friend, namely Dominique Corby, a great French Chef who learned his craft at the Tour d’Argent in Paris, among others, before coming to Japan to look after the kitchen of the Sakura Restaurant in the New Otani Hotel in Osaka and of the 6eme Sens in Tokyo.

Dominique is a chef always looking for fresh seasonal natural ingredients for his cuisine which is resolutely a marriage of Japanese and French culinary traditions.
As he recently wrote a post on his blog on wasabi, I took the opportunity to send him a few samples of fresh wasabi grown in Shizuoka City, Utogi, Abe River for the simple pleasure of introducing him to one our great products in Shizuoka Prefecture.

They were almost one metre-high full with stems and leaves (all edible) and freshly uprooted in the very morning (I sent them by cool box just before lunch to reach him just in Osaka just before lunch the next day).
Dominique and his staff appreciated them to the point that a dish was created for the benefit of some customers on the very day.
See above picture. Dominique described it as follows:
-“sur une feuille et tiges de Wasabi, Sawara et Agi abute, kogomi,wasabina, nobiru, mousse de lait au wasabi fraîchement râpée, petite réduction de jus de homard”
-“on a wasabi leaf and stems, sawara and aji abute (grilled large mackerel variety and saurel), kogomi (young ferns), wasabina (a kind of Japanese lettuce), nobiru ( a kind of wild garlic), freshly grated wasabi milk mousse, reduced lobster juice.

A great compliment to a great product by a great chef!

Ekiben/Station Bento (1): Minato Aji Zushi


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“Ekiben” is the abreviation for “Eki”/Railway Station and “Ben”/Bento-Lunch box.
These packed lunches are extremely popular in Japan (I counted more than 90 in Shizuoka Prefecture alone!), as not only they make for a very satisfying lunch during a long trip, but they are usually made up with local ingredients, thus offering a good idea of what is eaten in the particular region you are visiting or going through!

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I found this limited seasonal (Spring only) ekiben at Mishima JR Station Shinkasen Platform.
It is actually made in nearby Numazu City, one of the major fishing harbours in Japan (it does have a JR Station, but no Shinkasen stops there), and consists of Aji (sebream) sushi.
The lunch includes three types of sushi: nigiri (a piece of fish atop a ball of rice) secured by a band of pickled cherry tree leaf, another nigiri made up of a ball of rice mixed with the same fish inside a pouch made of pickled cherry tree leaf and a sushi maki also envelopped in pickled cherry tree leaf instead of the usual “nori”/seaweed. The fish is caught and pickled in Numazu City, therefore absolutely safe for consumption.

ekiben-mishima3.jpg
The beauty is that we are provided with a piece of real fresh Wasabi (from Amagi Plateau in Izu Peninsula) with a grater and soy sauce!
You could not find something more typical of Shizuoka Prefecture!

Shizuoka Agricultural products: Shizuoka Utsurogi Fair


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On every first Wednesday of the month, a lsmall but very special fair is held in the basement of Isetan Store in Shizuoka City.
It is called “Shizuoka Utsurogi Ichiba” after a group of farmers residing and conducting business up Abe River in Shizuoka City, up to an altitude of 1,500 metres, around Utogi, the birthplace of wasabi, and still considered the best in the world.

utsurogi5.jpg

Try to come as soon as Isetan opens as it can become quite a unashamed tussle with all these local grannies fighting for the best morsel!

utsurogi4.jpg

All products on sale are purely local and practically devoid of industrial fertilizers. It is actually a paradise for vegetarians as only vegetables are represented there. A multitude of succulent and extravagant wasabi pickles, pickled plums, onions, etc.
The names, addresses and even phone numbers of the farmers are clearly stated, making all purchases eminently traceable.

utsurogi1.jpg utsurogi2.jpg

But the pinnacle is some incredible fresh vegetables, including enormous fresh wasabi roots at ridiculously low prices. I grabbed a couple of fresh bouquets of wasabi stems, leaves and flowers for my better half (worse?) who loves them as tempura or home-made pickles! I wonder what people in Tokyo would have to pay for that!

If you read Japanese, do have a look at their HOMEPAGE

It is possible to travel up to Utogi and buy directly from the Farmers Cooperative at:
422–8031 Shizuoka City, Yumei Cho, 2-20
TEl.: 054-2869018
(75 minutes by bus, 55 minutes by car, or 2 hours by bicycle like I did last year!)

Lime Chili Pepper Condiment: Yuzu Nanban

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Many a foreigner in Japan has discovered “yuzu Koshyo”/lime salt condiment, which is also produced in Shizuoka Prefecture and other places.
But have you heard of Yuzu Naban? It is a particularly useful mixture of lime and ground chili pepper. It accompanies well almost any “ethnic cuisine” as well as nabe/Japanes pot-au feu.
The bonus is that it does include any additives, but only natural spices!
This particular one is locally produced in Iawata City, although nt always easy to find away from Westen Shizuoka.

Yuzu Nanban
Shibayuzuen Farm
Shizuoka Ken, Iwata Gun, Sakuma-cho, Sakuma, 1689
Tel.: 0539-87-1051