Tag Archives: Food

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

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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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Today’s Lunch Box/Bento (’10/68): British Sushi Bento

The Missus was finally able to use our new set of lacquered bento boxes!
These bento boxes are called “Ikawa Menpa” and are made exclusively made with materials coming from the forests of Ikawa in the Northern part of Shizuoka Prefecture!

They come into two main styles (I will write a more extensive article soon!), unlacquered and lacquered pine wood.
They have been designated as Prefectural Cullture Asset by the Shizuoka Prefecture Government.
Mr. Mochizuki (I’ll have to check the pronunciation of his first name as it is impossibly long!) is the only crsftsman making them . He is the fifth generation of a lineage of artists dating back to 1830!

The present 3-box set (The Missus used only two this time) even comes with is own bag and partitions!

Now today’s main dish consists of plain sushi rice that the Missus steameda with chopped parsley, cheese and French herbs and Olive Oil Bouillon (see below).
She made two layers of them with cold roast beef atop both. She put the fishing touch with some sliced green olives stuffed with pimento.

Here is the French Knorr Bouillon.
It contains EV olive oil, oreganao, laurel, garlic and onion)

The side dish contains a salad of pink potatoes (not sweet potaoes) and chestnuts with dressing and lettuce leaves, and mint from the verandah, Pickled Mizu Nasu/Water Eggplants which can be eaten raw, Shizuoka-grown Ameera Rubbins Pearl tomatoes, salad of gobo/burdock root, pimeto and cucumber, and a boiled egg seasoned with black roasted sesame seeds.

Dessert? The tomatoes! LOL

Beautiful food in a beautiful vessel!

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)

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

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Discover the Winter Fish Markets!

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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(Aka Yagara, Red Trumpet Fish)

Now is a great time to vist the marine products stands at Fresh Market inside Parche-Shizuoka JR Station!
Let’s look around and see if you recognize all those creatures!
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“Aka Yagara”: Red Trumpet Fish. Makes for great sashimi and meuniere. Also called “Karasu Uo/Crow Fish>
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“Mako Garei”, a local Halibut/Turbot variety. Popular in any part of the World!
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“Hata hata” or “Sailfin Sandfish”. Typical of Shizuoka Prefecture. Great served grilled!
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“Managatsuo”. Nothing to do with Bonito. Local white-flesh fish, great both as sasimi and grilled!
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“Tako” or Octopus. Can be enjoyed, raw, cooked, or pickled. Or in Italina cuisine!
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“Uchiwa Ebi”. Goes by the Latin name of “Ibacus ciliatus”. In Japanese means “Fan Prawn”. Very popular as sashimi or pickled!

Shizuoka Fish Market: Shizuoka JR Station PARCHE FRESH MARKET

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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For the pleasure and convenience of many customers, PARCHE in Shizuoka JR Station is going through a general renewal, including their busy indoors market, FRESH MARKET.
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As this particular venture is directly connected to fisheries in Numazu and Yaizu Cities, one can buy not only fresh but also unusual products from Suruga Bay and Izu Peninsula such as “tenagaebi/scampi” and “kinmeidai/goden eye seabream”.
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One will also discover a plethora of shellfish and crabs fresh and alive at vey reasonable prices.
For people who cannot bother dressing or cutting fish, fillets can be bought readily made. With a smile and a polite word you will surely convince the staff the cut the whole fish you have chosen.
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For sushi and sashimi officionados very good value sets are on constant display.

I make a point to do some shopping, if not window-shopping which can easily become a revelation, at least once a week.
A few hints for clever purchasing:
-If you want to have first pick at the fish and other marine products, come in the morning at 10:00.
-If you wish to save money, come at 17:00 when “price service” is in full swing. You will benefit from real bargains, but will lose on the varieties.

FRESH MARKET
Shizuoka JR Station, PARCHE
Business hours: 09:30~20:00