Category Archives: Japan

Shellfish at Shizuoka Parche Fish Market!

PARCHE-SHELLFISH-4

I had been long due for a visit at the Fish Market inside Parche Department Store located at Shizuoka City JR Station!
It seems we are in a season particularly favorable for shellfish!
The variety will drive an expat crazy!
OK, let’s have a look!

SEA-CRITTER-3

Sudaregai/すだれ貝: Venus clam!

SEA-CRITTER-5

Tairagi/玉珧 (also called Tairagai/平貝): pen shell!

PARCHE-SHELLFISH-1>

Shirobai/白蛽、白海蠃、白海螄: white Japanese ivory shell, white Japanese babylon!

PARCHE-SHELLFISH-2

Tsubugai/螺貝 (or Tsubu/螺): whelk!

PARCHE-SHELLFISH-3

Chigai/稚貝: small Scallops!

PARCHE-SHELLFISH-4

Hotate/帆立: scallop!

PARCHE-SHELLFISH-5

Hokkigai/北寄貝: Sakhalin surf clam (also called Ubagai/姥貝)!

PARCHE-SHELLFISH-6

Honbinosugai/ホンビノスガイ: hard clam, Northern quahog!

PARCHE-SHELLFISH-7

Umi Tsubo/海つぼ: Japanese ivory shell, Japanese Babylon(also called Bai (or Baigai)/ 蛽、海蠃、海螄 )!

PARCHE-SHELLFISH-8

Kotobushi/床臥・常節: small abalone!

PARCHE-SHELLFISH-9

Iso Tsubugai/磯つぶ貝: Small whelk variety Buccinum middendorff Verkruzen, 1882 (also called Ezobai/蝦夷バイ)

PARCHE-SHELLFISH-10

Isomono/いそも: Top-shell (also called Bateira/馬蹄螺)!

PARCHE-SHELLFISH-11

Asari/浅利: Japanese littleneck, Manila clam!

PARCHE-SHELLFISH-13

More Hotate/帆立: scallops!

PARCHE-SHELLFISH-14

And to finish, more Hokkigai/北寄貝: Sakhalin surf clam (also called Ubagai/姥貝)!

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

Shimizu Fish Market (清水魚市場) in Shimizu Ku, Shizuoka City!

Shimizu Ku, formerly Shimizu City, a city of its own, before it was merged into Shizuoka City, has always been a major fishing harbor in Japan.
It is actually the biggest tuna hauling port in Japan (not Tsukiji where everything is more or less sent to!)!
Since Shimizu Ku’s merger it has been expanded and modernized together with Shimizu JR Station but the quaint old-fashioned market open to the public is still there!

SN3O0792
SN3O0792

To find it get off via the North Exit of Shimizu JR Station and walk for about 10 minutes.
It is pretty well indicated and difficult to miss.
Bear in mind there are two entrances.
Follow me for an easy visit and let’s see what is in store for us!
And remember it can make make for a great monthly tour as the fresh seafood is seasonal and there are many small and very reasonable restaurants inside!

SN3O0783
SN3O0783

Women’s power!

SN3O0749
SN3O0749

Shellfish!

SN3O0750
SN3O0750

Fresh oysters!

SN3O0751
SN3O0751

Scabbard/cutlass fish!

SN3O0752
SN3O0752

Soles!

SN3O0753
SN3O0753

Rosy seabass, red gnomefish!

SN3O0754
SN3O0754

Himono/sun-dried fish!
Shizuoka Prefecture produces 50% of all himono in Japan!

SN3O0755
SN3O0755

Shiokara/pickled seafood!

SN3O0756
SN3O0756

More himono!

SN3O0757
SN3O0757

Sun-dried horse mackerel!

SN3O0758
SN3O0758

Shirasu/hard mouth sardine whiting and sakuraebi/cherry shrimps!
A Shizuoka specialty!

SN3O0759
SN3O0759

Freshly deep-fried seafood!

SN3O0761
SN3O0761

Kamoboko/Steamed fish paste!

SN3O0762
SN3O0762

Sweet pickled/marinated fish (dry style)!

SN3O0763
SN3O0763

Yellowtail!

SN3O0764
SN3O0764

Red squids!

SN3O0765
SN3O0765

Tuna sashimi!

SN3O0766
SN3O0766

Take-out sushi sets!

SN3O0767
SN3O0767

Sushi donburi take pout!

SN3O0768
SN3O0768

Deep-fried fish paste (cold)!

SN3O0769
SN3O0769

Sun-dried and seasoned mackerel!

SN3O0770
SN3O0770

Small tuna blocks!

SN3O0771
SN3O0771

Night catch!

SN3O0772
SN3O0772

More shellfish!

SN3O0773
SN3O0773

More oysters!

SN3O0774
SN3O0774

Sun-dried seabreams!

SN3O0776
SN3O0776

More expensive variety of sun-dried seabreams!

SN3O0777
SN3O0777

Whale bacon!

SN3O0779
SN3O0779

More of women’s power!

SN3O0780
SN3O0780

Many kinds of dried and seasoned fish!

SN3O0781
SN3O0781

Live fish!

SN3O0782
SN3O0782

Turbo shells!

SN3O0785
SN3O0785

Live spiny lobsters!

SN3O0786
SN3O0786

One of the small restaurants!
Don’t worry the restaurants tour will come in a separate report!

SN3O0787
SN3O0787

More ready to takeout seafood!

SN3O0788
SN3O0788

Don’t forget these two!
You will never see them displayed together outside our Prefecture!

SN3O0789
SN3O0789

These dried fish are considered as extravagant souvenirs up in Tokyo!

SN3O0790
SN3O0790

Frozen octopus!

SN3O0791
SN3O0791

Big but reasonably-priced tuna blocks!

SN3O0736
SN3O0736

Will meet you there again very soon!

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

Sushi Restaurant: Dinner at Sushi Ko (March 2015) in Shizuoka City!

SN3O0018

Service: Pro and very friendly
Facilities: Very clean. Excellent and spacious washroom
Prices: Reasonable (for sushi!)
Strong points: Great variety of seafood from Shizuoka Prefecture and the rest of Japan. Great list of sake and shochu

SN3O0005

O-Toshi/お通し, the snack coming with the first drink. Firefly squid/Hotaru ika/蛍烏賊!

Sushi Ko is a favorite sushi bar/restaurant of mine in Shizuoka City for many reasons:
The prices are clearly indicated (bear in mind though that the o-toshi/snack will be charged). If you ask for a special order the staff will be glad to prepare according to a pre-agreed budget.
The variety of seafood is unequaled in the City thanks to very very strong ;inks with fishermen and fish markets all over Japan. Moreover, it serves a splendid array of local products seasoned with locally-grown fresh wasabi!
Even vegetarians and vegans can be catered for!

SN3O0006

We always start with a plate of sashimi, and I can assure you it is always an embarrassment of chices!

SN3O0007

Ishidai/石鯛/Striped beakfish or Barred Knifejaw from Suruga Bay!
Did you know that Suruga Bay in Shizuoka Prefecture is the richest sea in seafood varieties in japan?

SN3O0008

Katsuo/鰹/Bonito, the fish which made Shizuoka famous all over Japan!
Probably better than maguro/鮪/Tuna!

SN3O0016

Yariika/槍烏賊/Spear Squid served as “Ika Soumen”/烏賊素麺/Squid noodles”!

SUSHI-KO-A-8

if you don’t like raw squid, do try “Geso karaage/ゲソ唐揚げ/Deep-fried squid tentacles!
A must with any drink!

SN3O0011

When it comes to sushi nigiri/寿司握り/sushi served atop a rice ball, we always order “Maguro zuke/鮪漬/tuna marinated in soy sauce, mirin, sake and other ingredients beforehand! Almost a dessert!

SN3O0012

In season we can’t resist Hotate/帆立/scallop!

SN3O0013

When it comes to Tachiuo/太刀魚/Scabbard Fish or Spear Fish, another fish abundant in Suruga Bay, you can choose from many ways of preparation: raw, seared, pre-seasoned and so on.
Our favorite is to have it served seared on one side first, then seasoned with momiji oroshi/紅葉下ろし/grated daikon mixed with red chili pepper powder, and a dash of ponzu/ポン酢/a citrus-based sauce lighter and tastier than soy sauce!

SN3O0015

Amaebi/甘エビ/Sweet shrimps from the North of Japan!

SN3O0017

When it comes to rolls, we are very fond of another Shizuoka specialty: Anakyuu/穴キュー/a roll made with raw cucumber (“kyuu”) and broiled conger eel (“ana” from “anago/穴子”!) seasoned with tare/垂れ/japanese broiling sauce!

SN3O0019

Another roll I always oreder that should please all vegetarians and vegans: natto-shiso-ume maki/納豆紫蘇梅巻”!
It is made with natto/fermented soy beans, shiso/perilla leaf and ume/pickled Japanese plum!

SN3O0021

Some ingredients are best served in “gunkan/軍艦/Mother Ship Style/ atop a rice ball wrapped in dry seaweed/nori/海苔! Shiroebi/白海老/White Shrimps from Toyama Prefecture!

SN3O0023

Sushi Ko is great not only for their sushi and sashimi but also for eminently enjoyable cooked food such as this tempura/天婦羅 plate in the above picture!

SN3O0027

To bring the last touch to a delicious dinner we have favorites of our own.
Dragon will always order a ikura ko-donburi/イクラ子丼? small bowl of sushi rice topped with salmon roe nicely decorated with finely sliced cucumber and seasoned with freshly grated wasabi!

SN3O0025

As for me, it is a dessert consisting of tamagoyaki/卵焼き/Japanese omelet!

SUSHI KO/すし幸

420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 2-3-1 (Aoba Park Street)
Tel.: 054-251-9701
Business Hours: 17:00~25:00. 17:00~23:00 (Sundays)
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (in Japanese)
Smoking allowed. Private room can be arranged for non-smoking (4 people)

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

Local Shizuoka Fish & Seafood At Parche Fish Market In Shizuoka City: Including Red Sea Slugs!

After the long lapse caused by the End of the Year and the New Year Holidays, new arrivals can be at last be seen at the Fish Market in Parche inside JR Shizuoka Station!

SN3O0168

Customers are only starting to come, but it should gete as busy as usual soon!

SN3O0157

What fish do we have in the day’s mixed batch?

SN3O0158

Hirame/平目、鮃、比目魚: sole, flatfish
Inada/イナダ: Young Buri/鰤/Yellowtail
Houbou/方々: red gurnard, red robin
Mizukarei/水鰈 (also called Mutsukarei/鱫鰈): Round-nose flounder
Akamutsu/赤鱫、赤鯥 (also called Nodokuro/喉黒): rosy seabass, red gnomefish
Amadai/甘鯛: tilefish
Anago/穴子、海鰻: conger eel (from Miyagi Prefecture)!

SN3O0155

A strange but very popular seafood: Aka Namako/赤海鼠 (written locally 赤なま子!): red sea slug, red sea cucumber!

SN3O0159

Thees log silvery fish have been caught by hand!

SN3O0160

Tachiuo/太刀魚、魛: scabbard fish, cutlass fish!

SN3O0161

Kose/コセ: A variety of Stripped jack!

SN3O0162

Renkodai/連子鯛: Yellowback seabream!

SN3O0163

Kasago/笠子、瘡魚: False kelpfish, Marbled rockfish (top)!
Aka kasago/赤笠子:Red False kelpfish, Red Marbled rockfish (bottom)!

SN3O0165

Donko/鈍甲,貪子: Dark sleeper!

SN3O0166

Shiro mebaru/白眼張、白眼張魚、白鮴: white Japanese sea perch-rockfish!

SN3O0167

Amadai/甘鯛: tilefish (top)!
Kuromutsu/黒鱫、黒鯥: Black gnomefish (bottom)!

SN3O0169

A Shizuoka specialty: Shirasu/白子(Namashirasu/生白子 if raw): sardine whiting!

SN3O0170

A shrimp which made Shiuoka famous all over Japan and beyond: Sakura ebi/桜海老: cherry shrimp

Should plenty more varieties soon!

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

Scabbard Fish at Parche Supermarket in Shizuoka City!

There seems to be an endless list of names for Tachiuo/太刀魚!
In Japanese it means “big Sword Fish”!

SN3O0200

I’ve always liked the name of Scabbard Fish as it becomes an interesting comparison with the meaning of the Janaese name!

This is the Wikipedia definition which does not things any clearer!
The largehead hairtail (also beltfish), Trichiurus lepturus, is a member of the cutlassfish family, Trichiuridae. It is a long, slender fish found throughout the tropical and temperate waters of the world. The Atlantic and Pacific populations are also known as Atlantic cutlassfish and Pacific cutlassfish, respectively.

Largehead hairtails can grow to over 2 m in length; the largest recorded weight is 5 kg and the oldest recorded age is 15 years. They live in shallow coastal waters, rising to eat planktonic crustaceans during the day and returning to the sea bed at night.

SN3O0201

These were caught in the Suruga Bay off Yui, Shimizu Ku, Shizuoka City!
They seem a bit pricey at 1,500 yen a piece, but they are the freshest samples you will find anywhere except on boats!
You will find cheaper ones in other markets but they will not be that fresh and will bear many injuries as the skin is very thin and easily broken!
Do not buy fish with broken skin, a sure sign of lack of freshness!

SN3O0203

They certainly not easy to put on display for the reason of their length!

It is a very versatile fish which can be appreciated as sashimi, sushi both raw or aburi/seared!
It is a little beauty as tempura, but you can also cook it grilled or in sauce in all kinds of gastronomy!

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

Fish Stocks Preservation & Replenishing in Japan (a research)

research-fishingship

First of all, let me say that I just wrote this out of concern for some of my Friends!

It was Lou-Ann‘s surprise in particular which prompted me into more investigation to back up knowledge acquired trhough many years spent in this great country, Japan.

I use the word “great” for a simple reason:
Japan is the one country which most extensively conducts and sponsors research and development of fish stocks.
This country has also come up with some momentous discoveries related to the fishing environment:
-Japanese fishermen south of Kyushu Island discovered that planting trees on small islands increased manifold the amount of vegetal plankton carried into the surrounding sea resulting in an immediate increase of the fish population.
-Japanese researchers found out that building small pyramids on the sea floor with concrete or plastic (a beneficial dumping at last?) blocks attracted corals, sea anemones, seaweed and shellfish, thus creating a food chain for fish. Such pyramids will surely prove more beneficial to mankind than all the Egyptian pyramids put together!

The Japanese have been (unjustly) accused of emptying the seas. Actually Spain holds the world record for fish catch and consumption.
I already have written an article on whale meat. I find it galling that Japan is villified for eating whale meat by the very countries which depopulated the globe of sea-mammals in the 19th Century: US, Canada, Russia, Australia and New Zealand (alright, Great Britain for the last two maybe!) in the Pacific Ocean. US, Canada, Norway, Great Britain, France, Spain and Russia in the Atlantic Ocean. And most of them again in the Arctic and Antarctic Oceans. What do you think Commodore Perry was before he was delegated to order Japan to “open its doors”? He was a bleeming whaler!
This country is repeatedly thrown into the same basket of evils. I was recently “told off” because the Japanese kill sharks for their fins before throwing the dead fish back into the sea. Sorry, mate, but you will have to ask the Chinese! The Japanese eat the whole fish when they catch it.

It could go on and on, but this is not the real purpose of this article.

Now, to illustrate and justify the heading of this posting, here is a list of the fish and seafood raised in Japan as opposed to being caught in the wild:

research-honmaguro
Blue Fin Tuna/Honmaguro

Yes, you read it, Blue Fin Tuna! After 23 years of experimentation, a Kyushu fishmonger has finally succeeded in producing the fish from natural mating inside giant offshore sea parks. The fish is already sold over the counter at supermarkets.
Recently Blue Fin Tuna has been raised from the egg to 35 kg specimen at the Univeristies of Tokai and Kinki!
With a ban on tuna fishing in the Mediterranean Sea being pushed through legislation by the EU, Japan will find itself one day in the rich position of actually exporting tuna!

research-mebachi
Big-eyed Tuna/Mebachi Maguro

Human-raising Research is conducted.

research-kihada
Albacore Tuna: Kihada Maguro

Human-raising Research is conducted.

Note:
Indian Ocean Tuna/Indo Maguro: Human-raising Research is conducted abroad and such fish are imported to Japan.

research-buri
Yellowtail/Buri

Over 62,000 tons of human-raised fish consumed last year.

research-kanpachi
Amberjack/Kanpachi

Over 49,000 tons of human-raised fish consumed last year.

research-shimaaji
Striped Jack/Shima Aji

Over 3,000 tons of human-raised fish consumed last year.

research-maaaji
Horse Mackerel/Ma Aji

Over 3,500 tons of human-raised fish consumed last year.

research-masaba
True Mackerel-Japanese Mackerel/Ma Saba

Human raising succeeded and fish are already sold over the counter.

research-maiwashi
True Sardine-Pilchard/Ma Iwashi

Human-raising Research is being conducted.

research-isaki
Isaki/Grouper variety-Parapristipona Trilinoatum

9 tons of human-raised fish consumed in Nagasaki Prefecture alone three years ago.

research-silversalmon
Silver Salmon/Gin Sake

Over 8,000 tons of human-raised fish consumed last year.

research-madai
Porgy/Madai

Over 71,000 tons of human-raised fish consumed last year as opposed to 15,000 tons caught at sea.

research-suzuki
Seabass/Suzuki

382 tons tons of human-raised fish consumed in Kagawa Prefecture alone last year.

research-kisu
Sand Borer-Sillago/Kisu

Human-raising Research is being conducted.

research-kochi
Bar-tailed Flathead/Kochi

Human-raising is being conducted.

research-ainame
Ainame/Alexagrammos otakii

Human-raising has succeeded and some fish is already sold over the counter.

research-kue
Kelp Bass/Kue

A success story in Shizuoka and Nagasaki Prefectures where human-raised fish are already sold over the counter.

research-torafugu
Globefish-Tiger Globefish/Tora Fugu

Over 5,000 tons of human-raised fish consumed last year.

research-kurumaebi
Large Prawn/Kuruma Ebi

Over 1,700 tons of human-raised prawns consumed last year.

research-iseebi
Spiny Lobster/Ise Ebi

Human-raising Research is being conducted.

research-akagai
Ark Sheel-Bloody Clam/Akagai

Human-raising Research is being conducted.

research-mirugai
Gaper/Mirugai

Human-raising Research is being conducted

research-torigai
Large Cockle/Torigai

Human-raising Research is being conducted

research-hamaguri
Hard Clam/Hamaguri

Very large amounts of half human-raised shellfish consumed last year.

research-hokkigai
Surf Clam/Hokkigai

Human-raising Research being conducted

research-awabi
Abalone/ Awabi

32 tons tons of human-raised abalones consumed in Hokkaido and Nagasaki Prefectures alone last year.

research-hotate1
Scallops/Hotate

Over 270,000 tons of human-raised scallops consumed last year.

research-kaki
Oysters/Kaki

Over 220,000 tons of human-raised oysters + over 35,000 tons of the same out of the shell consumed last year as opposed to 1,600 tons of wild oysters.

research-uni
Sea Urchin/Uni

7 tons tons of human-raised sea urchin consumed in Hokkaido Prefecture alone last year.

research-maanago
Conger Eel/ Ma Anago

Human-raising Research is being conducted

research-unagi
Common Eel/Unagi

Over 21,000 tons of human-raised fish consumed last year as opposed to 610 tons caught in the wild.

research-hamo
Oike Conger eel/Hamo

Human-raising Research is being conducted.

The Japanese have also starting research on different varieties of octopus/tako and squids/ika.

That is all for the moment!LOL

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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Sushi: Dinner at Sushi Ko (February 2nd, 2014)!

SN3O5446

Extravagant Salmon roe sushi gunkan!

Service: Pro and very friendly
Facilities: Very clean. Excellent toilets
Prices: Reasonable to slightly expensive
Strong points: Great variety of seafood from Shizuoka Prefecture and the rest of Japan. Great list of sake and shochu

SN3O5419

After the report on the two stars of the night here is the full report of our first dinner ofthe year at Sushi Ko Restaurant in Aoi Ku, Shizuoka City!

SN3O5420

O-toshi/snack coming with the first drink was tuna sashimi (akami/lean part)!

SN3O5421

As for the first drinks we started with Chablis, a wink at my home country, Bourgogne!
I did switch later to Sake while the Dragon took care of the wine!

SN3O5422

First, the sashimi plate with the recommended fish of the day: Akami/Tuna lean part, kinmedai/Spledid Alfonsino and Hirame/Sole-Grouper!

SN3O5431

Sushi Ko is not all sushi and sashimi but also some succulent cooked dishes!
Geso karaage/Deep-fried squid tentacles!

SN3O5432

Ankimo/Japanese foie gras/Frogfish-Monkfish liver steamed in sake!

SN3O5437

Sushi Ko’s specialty: Sushi Millefeuille!

SN3O5433

Japan meets France: Scallops Gratin!

SN3O5441

Hotate/Scallops sushi nigiri!

SN3O5446

Ikura/Salmon roe sushi gunkan!

SN3O5442

Shiroebi/White shrimps sushi gunkan!

SN3O5443

Ika shiokara/Pickled cuttle fish for the Dragon!

SN3O5444

A special roll not on the menu with shiso/perilla leaf, ume/pickled Japanese plum flesh, natto/fermented beans and ika/squid-cuttle fish!

SN3O5445

Deep-fried shiroebi/white shrimp eaten whole!

SN3O5447

And plenty of nameko mushroom miso soup to wash it all down!

SUSHI KO
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 2-3-1 (Aoba Park Street)
Tel.: 054-251-9701
Business Hours: 17:00~25:00. 17:00~23:00 (Sundays)
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE</strong> (in Japanese)
Smoking allowed. Private room can be arranged for non-smoking (4 people)

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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City