Tag Archives: グルメ

Vegan Sashimi at Yasaitei (2010/06/30)

Service: Excellent and very friendly
Facilities: very clean
Prices: reasonable
Specialty: Vegan and vegetarian Cuisine, Izakaya gastronomy, local products, oden.

The summer has come to Shizuoka with a vengeance after an unseasonably cool period. One has problems making and devising food and meals for such a period. It is when you have to think of a higher fluid/water and vitamin intake to complement your “usual” diet/eating prctices.

This is when fresh vegetables are vital!
Luckily enough, Shizuoka Prefecture is the most blessed region in Japan when it comes to varieties and quality.

Just go arond the innumerable small markets in town and suburbs and you will rediscover the riot of colours at Yasaitei, which almost exclusively serve local produce!

Do not forget that mushrooms can play a vital role in your diet!

One knows very quickly where all these beauties come from: Green asparaguses from Hokkaido!

I had a long day both indoors and outdoors yesterday, and I was literally dehydrated when I entered my favourite izakaya.
The fresh colours of yuba/tofu sheets served with grated Shizuoka wasabi and thinly shredded leek were a balm on my eyes and body.
With a glass of Doman rice shochu from Tenjigura-Hamamatsu Brewery, I could patiently wait for my vegetable sashimi order!

Just a little soy sauce with it, nothing else!

A side view of the picture at the top of this posting.

A slanted view to show the mizu nasu/water egg plant, a Japanese variety that is best eaten raw, cruchy celery, crunchy (and so juicy) daikon on shiso, perilla leaf atop chopped onions, crunchy and juicy (again) cucumber and small radish!
The dressing/dip consisted as usual of fine salt, miso paste and sesame oil!

I finish my quick snack/meal with a corn cream and fresh carrot combination. Does not qualify as vegan, but certainly does as vegetarian!

YASAITEI
Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business hours: 17:30~22:00
Closed on Sundays
Reservations highly recommended
Seating: 6 at counter + 20 at tables
Set Courses: 3,000, 4,000, 5,000 yen
HOMEPAGE (Japanese)

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

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Seasonal Fishes 22: Kurosoi/Black Rock Fish

Kurosoi/クロソイ/Black Rock Fish-Schlegel’s Black Rockfish (Latin name: Sebastes schlegelii Hilgendorf,1880) is a rock fish/scorpion Fish variety even rarer than Ainame/アイナメ/Fat Greening for the simple reason that it is one of those fish great not only for its taste but for its angling challenge!

Also known as Kurosui and Kurokara (and many local names), it is caught south of the Hokkaido Island along rocky coasts as well as off the Korean Peninsula and China.
Great efforts are presently spent on the possibility of raising them either by semi-natural methods or completely raised from egg to adult state in human-controlled environment.
Its flesh can be appreciated in any form of gastronomy, raw or cooked.

Sashimi plate.

Rare as sushi! (two on the left!)

Slow-cooked as Japanese-style aquapazza!

Its head, tail, fins and bones can be turned into a succulent Japanese-style miso bouillabaisse with other seafood!

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

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Seasonal Fishes 21: Ainame/Fat Greening

Ainame/アイナメ/Hexagrammos otakii or Fat Greening is a truly Japanese seasonal fish, which has become a rarity as it lives only around the Japanese archipelago along rocky shores in water comparatively high in salt (some are also found around the Korean Peninsula).
Luckily enough it has been raised successfully in the Western part of Shizuoka Prefecture for the last few years.
Its rarity is caused by its popularity with anglers and its very fine taste.
A cousin of the rock fish, it is called many other names such as Aburako, Aburame and when young, Kujime.
The best season is in may and June. As it lay eggs in Winter, the taste loses its appeal.

It is a real morsel to be enjoyed in many ways:

As sashimi, evenits skin is edible!

It makes for superb sushi nigiri!

Like any great white-fleshed fish, you must sample it in karaage/deep-fried!

The same karaage can be then marinated!

Another great way to enjoy it is to cook it as Japanese nimono, either slowly simmered or steamed and served with a soy sauce, sake and mirin sauce!

Of course it makes for a supreme delicacy “poele” in French or Italian gastronomy!

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

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Seasonal Fishes 20: Torafugu/Tiger Puffer

Torafugu or Tiger Puffer is one of more than a 100 hundred varieties of edible Puffer Fish or Globe Fish, but Tiger Puffer is by a great distance the most popular variety in Japan!

It is also known in Japanese as Honfugu/本河豚 or Oofugu/大河豚.
The main season is Winter and a little later for other regions.
It is caught on both sides of Japan especially in Central and East Japan.
It is a specialty in Hamamatsu in our Shizuoka Prefecture.

11,000 tonnes are caught yearly around Japan.
It is bred in Japan to the tune of 4,700 tonnes.
13,000 tonnes are mainly imported from China and South Korea.

In Japan, although it can be bought already dressed, one needs a special license to cut it, serve it, or sell it as the innards contain a violently lethal poison, although cheap fugu (not torafugu) does not always contain such toxin!

Cheap fugu can be eaten raw as sashimi all over Japan.

But more expensive torafugu sashimi is served as a piece of art!

As sashimi, it is best avoured with leeks, lemon, momijioroshi/grated daikon with chili pepper and ponzu!

As sushi, it can be served fairly plain.

Or aburi/炙り, lightly seared on one side!

Or more artistically with sansho and herbs!

Or even with its skin as the latter is edible!

It can also be served as gunkan seasoned with its own liver: a true delicacy!

Shirako/白子 or male spem sacs are also a delicay!

Torafugu can anturally be cooked, especially the bony parts full of meat but difficult to cut. My favourite is karaage/唐揚, deep-fried!

It is also very popular in cold weather a nabe/鍋 in Japan,

and in South Korea!

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

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Sushi & Sashimi: The Basics 4/5: Sushi Presentations-Te-Maki Zushi/Cone Sushi

Te-Maki Zushi/手巻き寿司, Hand-rolled sushi or more appropriately said “Cone Sushi). like Te-mari sushi that I introduced yeaterady, are the perfect way of making your own sushi at great informal sushi parties!

I know that Jenn , Debbie, and Melody are going to get some great ideas from that notion!LOL

Now, if you decide to organize a Te-Maki Sushi Party, make sure that you have plenty of “neta”/fillings ready for your guests to easily choose from.
Bear in ind the priorities of your guests. Vegan and vegatarian sushi are very easy to provide for. If need be prepare different plates of ingredients.

Next you need nori/海苔/ dried sheets of seaweed. Cut to the size most appropriate to your te-maki. keep in mind the appetite of ypur guests. Some might want them small, others large. Do experiment!

Prepare enough sushi rice for all to fill their te-maki with.
I would suggets you make at least 3 large bowls of them:
One seasoned with sesame seeds like the Missus does all the time, one plain, and another one seasoned with an ingredient of your choice: finely chopped pickle, chopped cooked shiitake, and so on.

TECHNIQUES:

The above te-maki includes three ingredients: avocado, katsuo/bonito and fresh salmon sashimi.

Spread a triangle of sushi rice on the left half of the nori/dry seaweed.
The seaweed sheets ought to be cut in half along their length first.

Place the ingredients over the rice as shown in picture.

Start rolling from the left.

Keep turning until you have completed the cone!

FILLINGS SUGGESTIONS:

Hera is a group of four different te-maki as a combination suggestion with ingredients that should please both Japanese and non-Japanese.
Do experiment!

Kimchi, tuna flakes, mayonnaise and sesame seeds!

Crab meat and mayonnaise. You could add some green leaf vegetables, too!

Asparaguses (boiled), tuna flakes and mayonnaise. You could include some curry powder in the mayonnaise!

Salmon roe. Season the roe with a little soy sauce first! Some wasabi would be welcome, too!

SAMPLES:

Here are more samples to help your imagination:

Chili sauce shrimps and kawaire daikon sprouts.

Tuna, shiso and ikura/salmon roe.

Roast beef, omelette and vegetables!

Lettuce, surimi, omelette and cucumber.

Fried pork, shiso and kawaire daikon sprouts.

Nato and hijiki seaweed for vegans!

All vegetables again!

I’m going to Sushi Ko with the Missus tomorrow. I will ask Mr. Oda to think of something!LOL

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

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Seasonal Fishes 12: Shirogisu/Sillago

Posted by Shizuoka Gourmet

SILLAGO-SHIROGISU

Shirogisu, or Sillago in English probably has as many Japanese names as English names.
The Sillago found along the Japanese shores is also called sillago japonica, Whiting or Smelt-Whiting in english, Shirogisu, Kisu, Magisu and Kisugo in Japanese.

The best specimen in Japan are caught in Fukuoka (Kyushu) and Ehime (Shikoku) prefectures from Spring to Summer.
It is also a sport angler’s favourite as they come in all sizes, although the everage will not measure much more than 10 cm.

Standard Shirogisu Sashimi

As a sahimi/raw fish it van be prepared in many manners:
Standard sashimi as above.

Shirogisu Konbujime Sashimi.
As konbujime, it will be matured between two sheets of wet konbu/seaweed to attain a sweet taste.

Shirogisu Aburi Sashimi

As aburi/lightly seared, one can enjoy two different textures and tastes at the same time.
Mind you, it is not easy to sear properly as the fillets are very thin!

The greatest part of the sillago catch comes from Indonesia, Korea, Thailand, China and other Asian countries.
Fortunately, here in Shizuoka, we do catch a sizeable amount in Suruga Bay guaranting freshness in season.

Shirogisu Sushi Nigiri.

If absolutely fresh, shirohisu/sillago makes for an interesting morsel, the more for it as it is quite rare in this sushi nigiri form.

Anglers will certainly appreciate it grilled on the stick at a BBQ on the beach with a nice pint of beer!

But the most popular way of savouring it is arguably as tempura or breaded and deep-fried, although the fish taste will vary greatly with freshness!
But if absolutely fresh, don’t forget to deep-fry its bones and head!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Social Culinaire, Sushi Nomads, Cook, Eat & Share, Gourmet Fury, 5 Star Foodie, Easy Does It Recipes, Oyster Culture, Once A Chef, All In Good Food, Cooking Stuff, Cheese Monger, Palate To Pen, Tokyo Through The Drinking Glass, Tokyo Foodcast, Citron Et Vanille

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Sashimi Plate at Uzu (‘10/02/25)

Service: excellent, easy-going and very friendly
Facilities: great washroom, great cleanliness overall
Prices: very reasonable, good value.
Strong points: Very fresh local ingredients especially organic vegetables extensively used.

Just had our regular visit, the Missus and I last night at Uzu, the talk of the town (on TV nest Sunday!) as far as Izakayas arec ocncerned in this city.

Apart of supremely extravagant vegatables and meat, one can expect the best quality sashimi there, too. And most of it local!

From right to left:
-Isaki/Chicken Grunt (what a name!), both as sashimi and seared sashimi/aburi sashimi (Suruga Bay).
-Kihada Magura/Albacore Tuna
-Madako/True Octopus
-Grated fresh wasabi from up the Abe River, Shizuoka City.
-Benimasu/Salmon Trout from Fijnomya City.

A real treat!

UZU
Shizuoka City, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00=23:00
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Social Culinaire, Sushi Nomads, Cook, Eat & Share, Gourmet Fury, 5 Star Foodie, Easy Does It Recipes, Oyster Culture, Once A Chef

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

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