Tag Archives: Gourmet

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

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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

Shizuoka Fish & Seafood at Shizuoka JR Station Parche Supermarket! (October 2011)

Middle bottom: Kanpachi/環八/Great Amberjack. Left, large and red: Kinmedai/金目鯛/Splendid Alfonsino. Right, long and grey: Tachiuo/太刀魚/Scabbard Fish

One way to know your local food is naturally to visit regularly the local supermarkets.
In Shizuoka City we are blessed with a fantastic, maybe not in size but certainly in variety and quality, supermarket inside the JR Station Parche Building.
Now, this is the place to study all about the local (and from other shores!) marine life that will find its way onto your plates!
I do make regular visits just for the joy of it, so let me share with you the photographs of exclusively local seafood caught in the Suruga Bay or around the Izu Peninsula!

Click on pictures to enlarge and copy them!

Front: Ma-aji/真鯵/True Horse Mackerel. Left, top, Aka Shita Birame/赤舌平目/Red Sole. Right, top, Kinmedai/金目鯛/Splendid Alfonsino.

Enormous (and expensive) Isei Ebi/伊勢海老/Spiny Lobster!

Left bottom: Ishigakidai/石がき鯛/Spotted Knifejaw. Left top: Matoudai/まとう鯛/John dory, St. Peter’s fish. Right top: Itoyoridai/いとより鯛/Golden Threadfin-bream,Besugo

A closer view of the Itoyoridai/いとより鯛/Golden Threadfin-bream,Besugo!

A closer view of the Ishigakidai/石がき鯛/Spotted Knifejaw!

A closer view of the Matoudai/まとう鯛/John dory!

Watarigani/わたりがに/Gazami Crab, Blue Swimming Crab!

Amadai/あまだい/Tilefish!

From bottom top: Itoyoridai/いとより鯛/Golden Threadfin-bream,Besugo. Kuro Shita Birame/黒舌平目/Black Sole. Kuro Mutsu/黒むつ/Japanese bluefish, Bigeye.

Kisu/きす/Sillago.

Very cute Kasumi Sakura Dai/かすみさくらだい/A variety of (Kasumi Sakura) Seabream found almost only in Suruga Bay!

Meidakarei/めいだかれい/Frog-flounder, Finespotted flounder.

Honkasago/本かさご/True Rockfish, Marbled rockfish, Scorpionfish.

Finally, the pride and joy of Shizuoka Prefecture! Sakura Ebi/桜海老/Cherry Shrimps, just back in season!

To be followed…

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

Sashimi Appetizer Plate at Tomii (October 2011)

Service: Professional and attentive
Equipment: Great overall cleanliness, superb washroom
Prices: Slightly expensive
Strong Points: Refined Japanese gastronomy. Great list of Shizuoka Sake.

Tomii is the typical Japanese high-class Japanese restaurant with all the trappings you ought to expect. The quality certainly warrants the prices, but it is always an experience, be it for a quick visit or a more elaborate repast.
The other day, taking a break away from the computer, I restored myself there before going back to work. I would like to introduce the individual sashimi appetizer plate I ordered then:

An indeed very sophisticated serving of five different sashimi!

Maguro akami/鮪赤身, lean part of tuna.

Kampachi/勘八, great Amberjack from Sagara, Shizuoka Prefecture.

Kochi/鯒, Sand Borer-Papilloculiceps longiceps, from Mochimune in Shizuoka Prefecture.

Hata/羽太, Grouper

Aka Ika/赤烏賊, red squid.

Naturally, the freshly grated wasabi and the shiso, sprouts and other vegetables are from Shizuoka Prefecture!

To be continued…
TOMII
Shizuoka City, Aoi Ku, Tokiwa-cho, 1-2-7, Tomii Bldg, 1F
Tel.: 054-274-0666
Business hours: 17:00~22:00
Closed on Sundays
HOMEPAGE (Japanese)

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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

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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Japanese Gastronomy: Katsuo Tataki at Waga!

Service: Very friendly and easy-going! Slow food!
Facilities: Very clean overall. Large and clean washroom.
Prices: Reasonable
Strong points: Great list of sake and shochu. Typical izakaya gastronomy with a personal touch!

Shizuoka Prefecture, thanks to its long shores along the Suruga Bay, the richest Bay in Japan, and around the Izu Peninsula is replete with fish and seafood all year round. Comparatively little fish is imported from other shores and people here keep to seasonal fish.
Katsuo/鰹/Bonito, also called skipjack tuna, is a very popular fish in Japan and probably the only sustainable tuna species these days. It is also extensively eaten in the Maldives, Indonesia, Sri Lanka, France and Spain.
At the beginning of the Fall large schools swim across the Suruga Bay and the quality of the fish in Shizuoka supermarkets, sushi restaurants and Izakaya is simply extraordinary!

Naturally, it is delicious consumed raw as sashimi or cooked as “nimono”, “teriyaki” or in curries, but my preferred cuisine is tataki!
Although the method is simple enough, timing is crucial!

Freshness is also crucial.
Instead of preparing it beforehand, the chef at Waga, upon receiving the order, will cut out a large chunk from a fresh skipjack filet and grill it directly over the flame just long enough to sear the fish a few mm deep. He will then plunge it into icy water to stop the cooking and wipe it dry. Simple? Yes, but try it, and you will find out a lot of little details have to be taken into account!
The chef will then cut the katsuo in large slices and serve them artfully arranged on a plate with a light cold sauce/dressing.

For a perfectly balanced and beautiful dish he will prop the fish atop plenty of lettuce and decorate it with finely cut white leek and a quartered large plum tomato, all grown in Shizuoka Prefecture!
Of course, the dressing is a secret but it is based on soy sauce, ponzu and lime juice with soft spices!

WAGA
Shizuoka City, Aoi Ku, takajyo, 2-1-20, Kuroyanagi Bldg. 1F
Tel.: 054-271-7121
Business hours: 17:30~23:30, 17:30~26:00 (on Fridays, Saturdays and National Holidays)
Closed on Mondays
HOMEPAGE (Japanese)

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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

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)

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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.

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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!

Shizuoka Marine Products at Sushi Ko: Seabream and Cuttlefish

Left: Tennen Madai/天然真鯛/Wild Red Seabream
Right: Aori Ika/障泥烏賊/Bigfin Reef Squid

Last night I had another occasion to visit my favorite Sushi Restaurant Sushi Ko in Aoba Koen/青葉公園/”Green Leaves Park” in Shizuoka City.
I go through many of my own traditional enquiries before choosing my morsels, and one of them is to find out what is on the “sashimi menu of the day”!

This was when I noticed two items labeled “Tennen/天然, meaning “natural/wild” from Shizuoka Prefecture, more precisly from the Suruga Bay:

Madai/真鯛/Red Seabream (English information, Japanese information)

The fish is not only served as sashimi, but being very fresh (actually alive in a tank at Sushi Ko!), it is also served with its skin in aburi/炙り/grilled style!
The flesh is extremely tender and almost sweet. No wonder it is so prized in Japan!

Aori Ika/障泥烏賊/Bigfin Reef Squid (English information, Japanese information)

Sushi Ko serves it in strips that have been indented at regular spaces for an easier bite and for a better exposure to taste.
The cuttlefish is in fact easy to chew and very tasty!

Notice the edible perilla/shiso/紫蘇 flowers and garted wasabi from Shizuoka, too!

Sushi Ko
shizuoka City, Aoi Ku, Ryogae-cho. 2-3-1 (Aoba Koen)
Tel.: 054-2512898
Business Hours: 17:00~25:00. 17:00~23:00 (Sundays)
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)

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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Sushi Restaurant: Autumnal Visit to Sushi Ko in Shizuoka City!

The other day the Missus and I paid our Autumnal visit to Sushi Ko, one of our favourite sushi restaurants in Shizuoka City!

Since I have already introduced this great restaurant many a time, I will skip the niceties and introduce what we had right away!

Katsuo aburi/seared bonito as an appetizer with the first drink.

Kampachi/Japanese Amberjack (Western-style) carpaccio.

Anago/conger eel. Notice that the wasabi is on top!

Ishidai/Seabream-Snapper variety

Kujira/whalemeat

Deep-fried tuna cubes.

Hotate/Scallops.

Magurozuke/Marinated tuna.

For a closer view of the same!

Tachiuo Aburi/Seared scabbard fish.

Sushi Millefeuille. Sorry for the fuzzy pic. I’m using a new cell phone camera!

One of the best local sake, Hatsukame!

East meets West: scallops gratin!

The Missus’ favourite: spicy scallops roll!

Vegan sushi!

Sakura/Horsemest.

Seafood miso soup with seaweed.

Botan Ebi/Large sweet prawns. Sorry for the fuzzy picture again!

The heads of the same, deep-fried!

Sushi Ko
shizuoka City, Aoi Ku, Ryogae-cho. 2-3-1 (Aoba Koen)
Tel.: 054-2512898
Business Hours: 17:00~25:00. 17:00~23:00 (Sundays)
Closed on Wednesdays
Reservations recommended
Credit cards OK
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, Chrisoscope; Jacqueline Church; The Foodonymph (in Dubai!); Alchemy, Simple Ingredients, magical Food (in Ireland!); Curious Foodie; Mr. Foodie (London/UK)

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

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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