Tag Archives: Food

Ekiben/Railway lunch Box: Oku Suruga No Iso Chirashi in Mishima JR Station!

Yesterday I suddenly had to go all the way to Mishima City, about half an hour and two stations away by Shinkasen from Shizuoka City and just had the time on my way back to sample a new ekiben/駅弁/Railway Lunch Box (or boxed lunch)!

Nice packaging!
Oku Suruga No Iso Chirashi/奥駿河の磯ちらし basically means a chirashi/decoration-style sushi made with ingredients from the far corners of Suruga Bay!

Can you see the little sign in the left top corner?
It is the registration as a “True Japanese Ekiben”!

Tounakaken Co in Numazu City advertises precisely all the contents. And there certainly were a lot of ingredients!

A rigid transparent plastic cover protects the contents.

Now, what do we have?
Actually a lot!
As the ingredients are all a bit “mixed up” I’ll give them right away. Let’s see if we can distinguish them later:
Sushi rice, Nishiki ko Tamago/shredded omelette, octopus, simmered shiitake, Sakura Ebi/Cherry shrimps, crab, gari/pickled ginger, tobiuo tamago/flying fish roe, cucumber, ooba shiso/perilla, white sesame seeds and seaweed!

Cucumber, omelette, Flying fish roe, octopus,…

Pickled ginger, shiitake, omelette, flying fish roe,…

Omelette, crab, cucumber, sakura ebi, flying fish roe,…

Here you can see that the sushi rice was first topped with konbu seaweed and simmered shiitake!

Eating local sushi on a train! What more can you ask? LOL

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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

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!

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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!

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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!

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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

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Today’s Bento/Lunch Box (11/51): Beef Chirashi Sushi Bento!

“Chirashi Sushi” means “Decoration Sushi”. Contrary to what you might think it does not have to include fish or seafood.
The Missus can make a beautiful one with beef!

It certainly looked colorful and appetizing!
I couldn’t wait to break it in! LOL

The Missus first concocted the Chirashi Sushi rice as a normal sushi rice before mixing it with small pieces of beef and vegetables as well as chopped shiso and others.
She then covered it first one half with shredded beef stir-fried with sauce of her own (blending) making including soy sauce and black sesame seeds.
She covered the other half with soboro tamago/Japanese-style scrambled (sweet) eggs.
She drew a boundary with a mixture of shredded carrot and shishito/thin peppercorns seasoned with wasabi vinaigrette!

The side dish for all its colors required the Missus’ hand for all the ingredients!

The aubergines/eggplants and goya/bitter melon, both from her mother’s garden, were prepared as o-hitashi, that is, first steamed/cooked and then lightly marinated.

The renkon/lotus roots, also coming from her mother’s garden were prepared in two manners. They were both sliced and boiled first. Half were pickled in umboshi and umezu/sweet vinegar into a pink color, the other half was marinated in soft wasabi paste of her own making!

As for dessert, the Missus cooked apples in wine and grenadine!

Beautiful colors reminiscent of the Fall season! Beautiful in many senses!

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Sashimi: Shizuoka Fish at Ekimae Matsuno Sushi Restaurant!

Red-tail Horse Mackerel/oakaaji/尾赤鯵!

Service: Very friendly, attentive and informative
Facilities: Overall clean if a bit old-fashioned
Prices: Reasonable
Strong points: Mainly local fish. Local sake. Always ready to improvise!

It is not friends like Sissi or LouAnnn I’m trying to convince, but more gastronomes like Chuck and Melinda whom I would like to pull screaming out New york and Tokyo to convince them to give up on what I call “decoration/trompe l’oeil sashimi amd sushi”!

One does not need to patronize an Edomae-style Sushi Restaurant and spend untold amounts of yen or dollars to truly experience this side of Japanese gastronomy so popular all over the World.
Just go to a good local sushi restaurant in Japan (and even abroad if like-minded!) which is willing (and should be!) to serve local fish as much as possible!
If you come to Shizuoka it is only an embarrassment of choices, but I definitely would recommend Ekimae Matsuno Sushi in Shizuoka City as they are one of the rare sushi restaurants that open all day and serve whatever you fancy!

Fine, you would say, but show us!
No worries there, mate (gal)!
Here is what I savored for lunch there today. I even asked them to exclusively serve me sashimi from Shizuoka (Suruga Bay, Izu Peninsula, etc.)!

Seguro iwashi/背黒鰯/Black Back Sardines

These seguro iwashi are very much in season right now with a lot of (fish) fat. They were actually served as a “snack” with my first drink (sake). Plain sashimi to be enjoyed with a little soy sauce.

Hirame/平目/Sole-Flatfish-Bastard halibut-Olive flounder

Hirame is abundant in the Suruga Bay.
Note that the little piece at the bottom is “engawa/えんがわ/the piece along the fish by the narrow fins” that we throw away in Europe!

Marusaba/丸鯖/Round mackerel

Served as “han-nama/半生/half-raw, that is lightly seared or boiled, it is so fresh in taste and absolutely without any “fishy” smell or aftertaste!

Tachiuo/太刀魚/Scabbard Fish.

One of my favorite fish. It is best appreciated (as above) in “aburi/炙り/ seared fashion after being sprinkled with salt. No need of soy sauce to appreciate the different textures and tastes as you bite through it!

Aji no Tataki/鯵の叩き/Horse Mackerel

The Suruga bay, especially around Yui and Kambara is one of the famous spots in Japan for Aji/Horse mackerel.
Simply served as Tataki/cut thin with grated ginger and chopped scallions and a little soy sauce!

No need for fancy seasoning!

Ekimae Matsuno serve the same fish lightly marinated in rice vinegar!

Katsuo hara/鰹腹/Bonito belly

Shizuoka is famous all over the country for its katsuo/bonito, but few people have had the occasion to try its belly part!

Kisu konbujime/鱚,鼠頭魚/Sillago

Sillago are a celebrated morsel all over Japan, but Shizuoka is particularly blessed with shirogizu/白鱚/white sillago!

Served as konbujime/昆布締め/marinated in seaweed, it does not need any soy sauce!

Oakaaji/尾赤鯵/Red tail horse Mackerel

This is a variety of horse mackerel with a deeper red flesh you will not see often away from these shores!

Perfect in tataki/thinly cut style with chopped scallions, grated fresh ginger and chopped nori/dry seaweed!

To be followed… I mean with more local fish from Shizuoka Prefecture!

EKIMAE MATSUNO SUSHI/駅前松乃寿
Shizuoka Shi, Aoi Ku, Koya Machi, 3-3 (Just in front of Shizuoka JR Railway Station
Tel.: 054-252-0123
Business hours: 11:00~21:00
Closed on Wednesdays and 3rd Tuesday
HOMEPAGE (Japanese)

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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

Lunch at Kogawa Fishing Harbor Canteen!

A great way to eat top-class fresh fish for a ridiculously low price is to visit good fishing harbors in Japan!
Yesterday, in between two interviews held in rice fields in Yaizu City, two friends of mine took me to Kogawa Fishing Harbor/小川港, the real fishing harbor of Yaizu City!

Kogawa Fishing Harbor Canteen/小川港魚河岸食堂 doesn’t look much from outside. It actually very much looks like a big company cafeteria!

You have to look around to convince yourself you are inside a fishing harbor especially at 12:00 a.m. when all the trade of the day has been concluded.

You will feel a bit more convinced when looking at the posters describing the fish being brought to the harbor.
It is also difficult to imagine that you are actually inside one of the major fishing harbors in Japan!
Incidentally, foreign tourists ought to learn that to know this is not Tsukiji in Tokyo with dead fish all around, but a harbor where you can eat fish that was brought in by the boats the very morning!

It’s only when you get inside that serious things are really taking shape!

Menus are everywhere to be consulted, so have a good look, choose your order and buy a ticket at the entrance. You might need someone who can read Japanese then!

Inside does look like a canteen, doesn’t it? Old but clean!

If you still harbored (pun?) any doubts, just look at the big flag to convince yourself!
Can you see Mount Fuji!

Remember that customers early in the morning are local fishermen whereas at lunch time they are normal consumers!

Hand over your ticket and wait for your number to be called!

Meanwhile choose your table where you will find all you need!

Now, what did the three of us had?

I chose the “Negitoro donburi set/ネギトロ丼 for only 800 yen (9 US$!)!

Enormous portion of absolutely fresh tuna!

One of my friends chose the Maguro Zuke Donburi Set/鮪漬丼/Marinated Tuna for only 800 yen again and plate of katsuo/鰹/bonito sashimi for the 3 of us to share!

Yaizu City (Kogawa) harbour is the major source of Bonito in Japan!. This plate cost a mere 500 yen!

The marinated (tombo maguro) tuna!

My second friend had the Katsuo Steak Lunch Set/カツオステーキ定食/Bonito Steak Lunch for only 700 yen!

Look at those bonito steaks!

Don’t worry, they also sell drinks!

As one of my friends will help me interview the fishermen early in the morning in this particular harbor soon, expect more of the same. In fact this is only the start of a series of reports on Shizuoka fishing harbors!

Kogawa Fishing Harbor Canteen/小川港魚河岸食堂
425-0033 Yaizu Shi, Kogawa, 3392-9
Tel.: 054-624-6868
Business hours: 07:00~14:00
Open all year round except for the New Year and mid-summer O-Bon

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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

“Great Fisherman’s Catch Plate” at Hana Oto

Service: Very friendly and attentive
Equipment: Great general cleanliness. Beautiful toilets
Prices: reasonable
Strong points: Great use of local ingredients in beautiful Chinese Cuisine. Great sake and shochu!

What is absolutely extravagant in Shizuoka, and I’m talking about the whole of Japan, is that you can (and should!) expect top-class sashimi even in a Chinese-style izakaya (and else!)!
Actually, Hana Oto in Shizuoka announced their sashimi of the day at the very top of their menu!

What is even more tempting is that they not only offer a range of individual sashimi, but also a whole plate of them over a bed of extra fresh Shizuoka-grown leafy vegetable, the whole called 大漁サラダ/dairyou sarada/Great Fisherman Catch Plate”, mostly featuring fish and seafood from Shizuoka!

This time it included nama shirasu/生シラス/raw sardine whiting, maguro/鮪/tuna, saba/鯖/mackerel, madai/真鯛/seabream and tako/蛸/octopus!

Not only it was absolutely delicious, but it was great fun to pick it all from the dish and arrange it on my plate for a photograph!

I’ll take the opportunity to show some other tidbits we had that day: mizunasu/水茄子/ “Water eggplant/aubergine eaten raw with thin sticks of daikon and seasoned with katsuo bushi/鰹節/dry bonito shavings!

Fried Amagi Shamo Chicken liver in Dijon seed mustard and marinated cucumbers!

To be continued…

HANA OTO/華音
420-0032 Shizuoka Shi, Aoi Ku, Ryougae Cho, 5-8, Shin Kamogawa Bldg., 2F-D
Business hours: 17:30~24:00
Closed on Mondays

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With a Glass,
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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

Today’s Lunch Box/Bento (’11/19): European-style Sushi Bento!

When I asked this morning how I should call todays’s bento, she replied “European-style Bento”!
Now, what could be a European-style bento?

To me it looked like a “chirashizushi/Decoration sushi”!
Aright, the boiled shrimps do look foreign…
Anywa th Missus, after steaming and preparing the sushi rice mixed it with par;ey, capers, broken boiled egg and walnuts.

The sliced stuffed olives do add a Spanish note…
At least it was tasty and colorful (and well-balanced)!

The salad-dessert dish included “petit-vert”/ a Brussels sprouts and cabbage hybrid. Very tasty and crispy! Carrot salad as always, boiled black beans (sweet) and Shizuoka Ameera Rubbins Pearl Tomatoes. The latter two were sweet enough to make for the dessert!

Alright, it is European and delicious at that! LOL

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Sashimi: Konbujime Hirame/Sole Marinated in Seaweed

The Missus prepared this tasty sashimi dish as an appetizer for my first cup of Japanese sake last night.
The concept is pretty easy and can be reproduced anywhere!

First get enoug konbu/昆布/dry seaweed and brush them with rice vinegar. Wait until they have softened. Drain them if necessary but don’t wipe them.

Rub rice vinegar over both sides of the fish. Cut the fish into one-bite-sized slices (or marinate it whole, but the fish will be ready faster this way) and “sandwich” them between the seaweed pieces.
Leave in refrigerator for at least 30 minutes.

Serve them on the seaweed if you are in a hurry, or more artistically with a little wasabi dressing (or any dressing of your liking, or as it is) and chopped thin leeks.

The seaweed can be used in soup or finely chopped and mixed in steamed rice later!

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Sushi: Local Seafood at Ekimae Matsuno Sushi

The great thing about (good) sushi restaurants in Shizuoka Prefecture is that they try to serve as much local seafood and products as possible.
One such establishment is Ekimae Matsuno Susuhi,the oldest existing sushi restaurant in Shizuoka City.
Not only the food is (reasonably-priced) first-class but it is mostly from Shizuoka Prefecture.
Here is what I had the pleasure to sample on my last visit:

Maguro no akami/マグロの赤身/ lean part of the yuna. I prefer the lean part to toro which is only for the status-minded or snobbish gastronomes. We do have many kinds of tuna roaming the waters of Suruga Bay and there is not much need to “import” it, either from the rest of Japan or of the World.

Hirame/平目/Sole and Tairagi/タイラギ/Pen shell.
The seaweed, orange and wasabi are all from Shizuoka Prefecture! LOL

Mr. Ueda is experimenting with a new chawanmushi/茶碗蒸し/Japanese salted pudding. Can you guess what it contains?

Ankimo/アンキモ/Steamed frogfish (monkfish) liver.
It is also called “Japanese foie gras” and made with the liver of Frogfish/Ankou/鮟鱇 steamed in Japanese sake!

Deep-fried Red Trumpet Fish/Karaage aka yagara/唐揚げ赤やがら.
A very versatile fish that can enjoyed raw, marinated or cooked!

Vegetables are always welcome: lightly boiled Na no Hana/菜の花/rape plant and grilled Take no Ko/竹の子/bamboo shoots!

Aji no Tataki/鯵のたたき/chopped raw horse mackerel.

The fish is so fresh that you can ask for the bones and head to be deep-fried!

Tamagoyaki/卵焼き/Japanese omelette made with Shizuoka-raised eggs!

My favourite: Tachiuo Aburi Nigiri/Seared Scabbard Fish Nigiri/太刀魚炙り握り
The Scabbard Fish is seared on the skin only and lightly seasoned before being served as nigiri sushi.
A must! So simple and so tasty!

First dessert: Kanpyou Maki/Dried Gourd Shavings Roll/干瓢巻き.
I must mention this is a sushi fit for vegans!

Second dessert: Creme Brulee!
Mr. Ueda is really eclectic and proves he is a good chef with any food!

Are you tempted?

Ekimae Matsuno Sushi/駅前松乃鮨
Shizuoka City, Aoi Ku, Koya Machi, 9-3 (in front of Shizuoka City JR Station, North Side)
Tel.: 054-251-0123
Business hours: 11:00~21:00
Closed on Wednesdays and third Tuesday
HOMEPAGE (Japanese)

RECOMMENDED RELATED SITES:
Taste With The Eyes, 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!; Tes At Home, Three Tastes, Tao In The Kitchen

Sashimi: Shizuoka Local Fish at Uosei in Heda, Izu Peninsula

Just came from another visit in Izu Peninsula!
This time another two and half hours car trip took us to Heda, a harbor part of Numazu City at the Western top of Izu Peninsula across from Mount Fuji.

Although a small harbor, Heda is well-known for one seafood I’ll introduce later!
We were not very fortunate today as the skies were overcast. By fine weather you can admire Mount Fuji in its full splendor just through the narrow gullet leading to the harbor waters.

No, this was not freshly caught from the sea!
Izu Peninsula is celebrated for its dried fish/himono/干物!

Here is the place we chose to have lunch.
Can you see the big crab?

The speciality I was talking about: Takaashigani/Long-Legged Crabb/高足蟹!

For a closer view.
These are small to medium-sized specimens.
Takaashigani is the largest crab in the world and it is caught only in Suruga Bay!

Now, this is the real size.
The pincers’s full length is over 1 metre each!

As we came there for work, we skipped the Takaashigani Lunch Set, which simply too big and opted for two different local sashimi lunch sets!

I chose the above: Amaebi/Sweet Shrimps/甘エビ, maguro/tuna/鮪, ika/cuttlefish/烏賊, and aji/hose mackerel/鯵.

My friend chose the single fish sashimi lunch set featuring horse mackerel!

For a side view!
There is need to say that the fish was freshe than anywhere else!
I was about to forget: and so delicious!

Moreover, Heda is worth a visit for its touristic charm!
Can you see the “torii/鳥居” in the distance?
A torii is a gate found at the entry of Shinto Shrine.

Beautiful, isn’t it?
This the torii of a Shrine called “Murokuchi”
The Shrine is there for the safety and prosperity of the local fishermen and households!

Do visit after a nice walk along the small beach or through the pine grove!

UOSEI
410-3402 Shizuoka ken, Numazu City, Heda, 580
Tel.: 0558-94-2114/0558-94-2598
Open from lunch to dinner

Access: Train & Bus= change trains at Mishima JR Station and go to Shuzenji. Get off at Shuzenji Station and take a bus to Heda.
By boat: Take a bus from Numazu JR Station to Numazu harbor and board one of the regular ships.
By Car Ferry: Board at Shimizu harbor and land at Doi, then drive to Heda.

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, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Sushi: Shizuoka Marine Products from the Ocean to the Gastronomic table: Ginta!

Suruga Bay Sushi Nigiri Tray!

Caring about local food does not concern only vegetables, fruits and meat from a certain region, but alそ its marine products!
In the case of Shizuoka Prefecture it can safely be assumed this represents half of its total food production!

Ginta

Mr. Hara, owner and chef of this minuscule sushi restaurant in Yui, Shimizu Ku, Shizuoka City, has established a name as a reference products when it comes to sushi. Although he also serves marine products from other areas of Japan, it is eminently possible to devise and order solely from the Suruga Bay!

Just in case you did not know, Mr. Hara makes sure that his customers understand this the land (and sea) of Sakura shrimps!

So when we visited the restaurant last week, the Missus and I, we decided to order only locally.
The above snacks coming with Eikun sake from Yui are namako/sea slug/海鼠 lightly boiled and pickled and ika shiokara/pickled cuttle-fish/烏賊塩辛.

Top: Hirame Konbujime/sole marinated in seaweed/平目昆布〆, Tachiuo Ponzu Momijioroshi/Sacbbard Fish seasoned with ponzu and grated daikon with chili pepper/太刀魚ポン酢もみじおろし, Fugu Ponzu Negi Momijioroshi/Globefish with Ponzu, leeks and grated daikon with chili pepper/ふぐポン酢ねぎもみじおし, Kawahagi Kimo Ae/Filefish with its liver/かわはぎ肝和え

Bottom: Kanpachi/Greater Yellowtail-Amberjack/かんぱち, Aji/Horse mackerel/鯵, Ishidai/Barred Knifejaw/石鯛, Sakura ebi/Sakura-Cherry shrimps/桜えび

We both ordered the above Suruga Nigiri Tray composed of 8 different fish and shrimp all from the Suruga Bay on the other side of the quay!
For 1,800 yen/20 US $, a real bargain (considering you will not find it in Tokyo!)!

You can see and check the seasonal tray on small cards on the wall!

We couldn’t resist from ordering the sakura ebi kakiage/sakura shrimps tenpura/桜海老掻き揚げ, the representative dish of the local seafood!
One dish is enough for two, I can guarantee you!

And of course a bowl of sakura ebi shiru/sakura shrimps soup/桜海老汁!

You can be sure that the next visit will come soon!

GINTA
421-3111 Shizuoka City, Shimizu Ku, Yui, Konjuku, 165 (5 minutes walk from Yui JR Station)
Tel.: 0543-75-3004
Business hours: 11:00~23:00
Closed on Tuesdays

GINTA
421-3111 Shizuoka City, Shimizu Ku, Yui, Konjuku, 165 (5 minutes walk from Yui JR Station)
Tel.: 0543-75-3004
Business hours: 11:00~23:00
Closed on Tuesdays

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, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Today’s Lunch Box/Bento (’10/72): Te-Mari sushi Bento

The Missus came up with an old favourite of hers with today’s sushi bento: Te-Mari sushi!
Mind you, these are a lot bigger than the ones they serve to geisha in Kyoto! LOL

As you can see she combined Jpaanese and Western tastes in the Te-Mari balls!

One type came with rice steamed wit konbu, then later prepared as sushi rice. She then mixed half with sweet umeboshi flesh and topped the balls with a slice of boiled and lightly pickled renkon/lotus root.

As for the other type, she mixed the rest of the rice with small cubes of cheese and topped the balls with smoked salmon has just brought us from Ireland, and some lemon and capers. A small piece of lettuce was introduced under the ball for extra taste.

Now, the garnish did involve some work:
She cut an avocado in half across the length, and peel it before filling it first with the whites (crumbled) of a soft-boiled egg, then the yolk (crumbeled) of the same egg before topping it with a slice of pimento-stuffed green olive for colour!
She added boiled spinach salad seasoned with gomadare/sesame dessing, and another salad of boiled and broiled satoimo/taro seasoned with roasted black sesame seeds.

Where is my dessert? LOL

Grat balance, colourful and tasty again!

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)

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