Tag Archives: 簡単なレシピ

Today’s Bento/Lunch Box (12/03): Sushi Roll Feast Bento!

When you are short of ideas just keep rolling away!
The Missus was short of inspiration for today’s bento as she said, so I told her, “Why not making sushi rolls with whatever you can find in the fridge?”

Simple ideas are usually the best!

And here is the result!
The Missus and I wrap our rolls in lettuce instead of dry seaweed whenever possible for better colors, balance and taste.
Making the sushi rice was simple enough. The first roll includes carrot thinly cut lengthwise, the second tinned white tuna from Yui in Shizuoka City and thinly cut cucumber, and the third one soft ham from Sanoman Co. in Fujinomiya City and sliced black olives!

This side dish must have been one of the most colorful ever with no less than three different mini tomatoes from Fuji City, yellow, red and blackish red, boiled Brussels sprouts and a Missus’ boiled egg atop a tartare sauce bed and topped with a sliced olive!

A very solid bento, I guarantee you! And yummy!

RECOMMENDED RELATED WEBSITES

With a Glass, Einfach Bento,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

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Today’s Bento/Lunch Box (11/64): Oyako Bento!

“Oyako/親子” in Japanese means “Parent and Child”. It is used to describe two different combinations in Japanese Gastronomy, Chicken & Eggs or Fish & Roe. The Missus opted for the latter this morning with smoked salmon and salmon’s roe! Mind you, I could have called it a “Russian Bento”!

All orange color, the official color of Shizuoka Prefecture (though we do not have salmon here!) and that of my rugby club back home in France!

The Missus prepared sushi rice she actually mixed with tiny bits of seasoned seaweed and filled one box with it.
She covered half with seasoned smoked salmon.

She covered the other half with soy sauce-seasoned salmon roe from Hokkaido.
She separated the “Parent ” and the “Child” with fresh cress, sliced black olive and half a sudachi lemon for extra seasoning.

Plenty of colors again for the salad and dessert box!

Spicy burdock root/gobo (cooked) and water spinach sprouts/空心菜/kōngxīncài (raw) seasoned with gomadare/sesame dressing.

The Missus’ specialty, tamagoyaki, this time containing finely chopped parsley and red carrot, lettuce, Ameera pearl tomatoes and Red Heart Kiwi fruit!

Very, very tasty and very satisfying again!

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Today’s Bento/Lunch Box (11/61): Kanikama Chirashizushi Bento!

Kanikama stands for Kani Kamaboko/Crab imitation paste made with steamed fish meat!
The Missus found a very interesting kanikama on the market and decided to use some for today’s bento!

The best way for color and design was to prepare it as Chirashizushi/Decoration sushi!

Having steamed the rice with plenty of konbu, she then prepared it as sushi rice. She mixed it with pieces of Kanikama, thin slices of cucumber, pimento, avocado cubes, cresson and home-pickled sanshyo/Japanese pepper. She decorated the top with the same!

The salad and dessert box was very colorful, too!

Salad of violet potatoes and boiled black beans on a bed of lettuce!

Dessert with plenty of fruit: Nashi/Japanese pear, grapefruit wedges and Red Heart Kiwi Fruit slices!

Very colorful and so tasty again!

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Today’s Bento/Lunch Box (11/59): Sakura Inari Sushi & Sakura Ebi Tamagoyaki Bento!

Yesterday was the official opening of the Autumn Season (as opposed to the Spring Season) for sakura ebi/桜海老/Cherry Shrimps caught exclusively off the Shizuoka shores!
Naturally, the Missus bought some at a local supermarket!

This time she prepared the rice as inarizushi!

The pouches for inari zushi are made with deep-fried tofu sheets readily available in any supermarkets. You first cut them in halves and then cut inside with a sharp knife to form a pouch. Of course you can also buy them as the finished product!
The Missus prepared sushi rice and mixed it with sweet preserved sakura/cherry blossoms for a cute color!

A side box with beautiful colors again!

The Missus made tamagoyaki/Japanese omelette with sakura ebi and leeks! Soooo tasty!

Fresh lettuce, pickled fuki/bog rhubarb from Nagano Prefecture, Shizuoka plum tomatoes and home-pickled cucumbers seasoned with golden and black sesame seeds!
For dessert, red heart kiwi fruit. Incidentally Shizuoka Prefecture is a major producer of kiwi fruit!

Did I say I loved it? LOL

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Deep-sea Fish Restaurant: Uoshige in Heda, Izu Peninsula!

Service: Very friendly and family-style
Equipment: Old and basic. This is real rural Japan!
Prices: Reasonable
Strong points: Deep-sea gastronomy!

Heda is real rural Japan but it has so many merits making it a must visit in Izu Peninsula:
The small but very efficient Heda Tourism Office will provide you with all kinds of information including the full list of restaurants serving the real local food!
And the local food includes a true local specialty: deep-sea fish!

Some time ago the locals decided to create their own brand of “hanpen/はんぺん/fish patty with the deep-fish caught in their nets chasing other fish. Throwing back these fish into the sea was simply stupid waste and unecological. Some of them found their way on the plates in the form of succulent and rare sashimi or deep-fried fish but the rest were minced and mixed with local vegetables into patties to be first deep-fried into “hedatoro hanpen/ヘダトロはんぺん/Heda Fish Patties before being served cold or heated! The other reason, would you believe, was to find a way to have children eat vegetables! These Hedatoro Hanpen of course are made in every home according to individual recipes!

We decided to visit Uoshige among the 8 recommended restaurants because we found that it was a meeting point popular with bikers who come in great numbers to enjoy the roads and views of Izu Peninsula!

Live Takaashigani/高足蟹/Japanese Spider Crabs in the aquarium just as you enter the establishment!

Poster of the local deep sea food served according to seasons!

I ordered deep-sea fish sashimi set lunch!
All meals are served with “shiokara/塩辛/preserved salted squid”, but they were kind enough to serve my lunch without it as this is one of the very rare foods in Japan that don’t agree with me!

Freshly steamed rice and beautiful miso soup full of local seaweed!

The sashimi that you will not find anywhere else!
On the left very tender, “Mehikari or Torobchi/めひかり・トロボチ/Brighteye” and on the right both tender and crispy with fine soft bones, “Megisu/めぎす/Large-eye Sillago”!

“Mehikari or Torobochi/めひかり・トロボチ/Brighteye”!

“Megisu/めぎす/Large-eye Sillago”!

The Hedatoro Hanpen/Heda Deep-Sea Fish Patties!

They even have a leaflet all over town introducing the 10 restaurants and shops serving/selling them!

Uoshige’s patties are arguably the most celebrated as many TV Channels came all the way to report on them. Very light, tender, healthy and so yummy!

These patties are also made with “Mehikari or Torobchi/めひかり・トロボチ/Brighteye” and “Megisu/めぎす/Large-eye Sillago”!

Tofu, o-shinko/Japanese pickles and local mandarine to finish!

The Missus had the enormous Tendon/天丼/Tempura Bowl Lunch Set.
I did have to help her finish it!
Can you see the shiokara/塩辛/preserved salted squid in front…

Her very generous tempura consisted of large prawns/kuruma ebi/車海老 and two other deep sea fish:

Gehou/げほう, or officially Toujin/トウジン/Caelorinchus japonicus (Temminnck and Schlegel)!

Donko/どんこ, or officially Nodoguro/のどぐろ/ I could not find the Latin name, rare as it is!

Succulent little monsters that many a Japanese wouldn’t mind crossing the country to taste!

If I have not convinced you yet to visit Heda, look forward to more articles very soon!

UOSHIGE SHOKUDOU/魚重食堂
Heda, Numazu Shi, Shizuoka ken (in front of the bus stop and Tourism Information Bureau)
Tel.: 0558-94-2381
Business hours: 11:00~15:00, 17:00~19:00 (Snack open on the 2F from 19:30)
Closed on Tuesdays
Smoking allowed

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Shizuoka Seafood: Heda Fishmarket in Izu Peninsula!

Although a small village, not even a city as it is part of enlarged Numazu City, Heda in the north west of Izu Peninsula is nonetheless a major shipping harbor in Shizuoka Prefecture with more than 1,400 years of officially-recorded history!
It is the only place where for example you still can see live Takaashigani/高足蟹/Japanese spider crab, the largest crab in the world!

Yesterday I had the occasion to visit the Heda Fishermen Cooperative Direct Sales Fishmarket/戸田漁協直売所.
It is not big as more than 95% of the fish and seafood caught in Suruga Bay by the fishing boats of Heda will at once been dispatched far and away (especially Tokyo!). But at least that little establishment gives you an idea of what beauties are caught in the vicinity!

Let’s have a good look at what we have here…

Enormous te-naga ebi/手長海老/Scampi/Gambas!

Megisu/目鱚/a variety of sillago found in very deep sea, a specialty of the region!

Aka ika/赤烏賊/Red squids caught overnight! I actually saw the boats coming back home!

Madai/真鯛/True Seabreams!

Kawahagi/カワハギ/Threadsail Filefish/Leatherjackets, a most underestimated delicacy!

Budai/ブダイ/Calotomus japonicus (Valenciennes) and Kasago/カサゴ/False kelpfish; Marbled rockfish (smaller one)!

Ridiculously low prices for such fresh beauties!

Warasa/ワラサ/Young Japanese Amberjack!

Kinmedai/金目鯛/Spledid Alfonsino, a top-class fish on Tokyo tables!

More warasa at ridiculous prices!

Takahasigani/高足蟹/Japanese Spider Crab! A small one, although it already reaches almost a meter from leg tip to leg tip!

Sazae/サザエ/Turbo shells! Another expensive delicacy on Tokyo tables!

Live Iseebi/伊勢海老/Spiny lobsters!

Izu Peninsula is celebrated for its extravagant salt: Ida Shio/井田塩 gathered in Ida near Heda!

Top-class nori/のり/seaweed!

Izu Peninsula produces half of all sun-dried fish and seafood/Himono/干物 in Japan!
Aji no Himono/鯵の干物/Dried Horse Mackerel!

Kinmedai Himono from Heda! Again ridiculously low-priced!

Saba Himono from Heda/鯖/Mackerel!

And this is only one of many reasons to visit Heda!

Access: Go down at Mishima JR Station, take the local train/Izu hakone Line to Shyuzenji at the local station just beside the Mishima Station Entrance (30 minutes, 510 yen). Take a bus from Shyuzenji Station to Heda, terminal No 6 (54 minutes, 1,000 yen)

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Sushi Restaurant: Atsu in Shizuoka City!

Service: Friendly and attentive
Equipment: Great overall cleanliness. Beautiful washroom
Prices: Expensive
Strong points: Top-class seafood. Rare Shizuoka sake!

Eating sushi in Shizuoka City is even an experience in Japan!
Chefs can choose to use only local seafood, only seafood from other shores, or a personal mixture of the two with equal success.
Atsu in Shizuoka City is of the third kind, which means that the chef, Atsu Mochizuki, does come up with some rarities!

Atsu serves no less than 16 local Shizuoka Sake, from rare to extremely rare with the consequent prices!

The four of us last night opted for a “makase/chef’s course.
The pictures will surely tell you enough about the quality!

Shako/蝦蛄/Mantis Shrimp! Served as they are!

Tamagoyaki/玉子焼き/Japanese omelet!

Shiroebi/白海老/White Shrimps!

Ishidai/石鯛/Striped beakfish, Barred Knifejaw!

A rarity, Kawamatsu Karei/川松鰈/a variety of righteye flounder/turbot!

Kohada/小肌/Marinated flesh and skin of a Konishiro/鰶・鮗・鯯・鱅/Dotted gizzard shad

Another rarity: Keiji/鮭児/A rare variety of small salmon!

The bones and meat of the dame grilled!

Hamaguri/蛤/Large cockle/Clam!

Amadai/甘鯛/Tilefish!

Anago Aburi/穴子炙/Grilled Conger Eel!

Shime saba/〆鯖/Lightly pickled mackerel!

Maguro Zuke/鮪漬/Marinated lean part of Tuna!

Uni Gunkan/海栗軍艦/Sea urchin mounted on a rice ball wrapped in dry seaweed!

And for the finale, kuruma Ebi/車海老/Large boiled prawn!

To be continued…

ATSU/篤
Shizuoka City, Suruga Ku, Oshika, 1-4-19
Tel.: 054-2854010
Opening hours: 11:30~13:30, 17:00~
Closed on Mondays
Credit cards OK

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery