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!

Seasonal Fishes 15: Sake/Salmon

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

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Salmon is a favourite almost everywhere on the Globe, but it is in Japan that you can enjoy in the most numerous manners!

Like every other fish it has many names according to season and place:
Shirozake/White Salmon, Akiaji or Akizake for Autumn Salmon, Shake in Tokyo.
In Spring it is called Tokishirazu.
I don’t have to tell you there are many, many names for it all over the world!

Its roe, before processing, is called Sujiko in Japanese, whereas the salmon roe, once treated, is called Ikura.

Many Japanese appreciate the roe untreated, but more people enjoy it on top of rice as it is with some soy sauce and grated wasabi.

It also makes for some splendid colourful creation on a plate of sushi!

As oshizushi/pressed sushi, it can make some very interesting combinations with the salmon flesh and roe.

Have you ever tasted Sake Gohan/Salmon Rice?

Slightly smoked the Japanese way, It is extensively used in the making of bentoes!

Sushi Restaurant: Sushi Ko (’09/09/25)

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

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Last night, I took two of my students to Sushi Ko in Shizuoka City to introduce them to the highest quality for the best value sushi in town.
Most sushi restaurants in Japan do not advertize their prices, whereas Sushi Ko does so expcept for the sashimi of thday, which are nonetheless of very good value.

Moreover they serve local seafood whenever possible, and seasonl one only. You do not visit Sushi Ko to fill yourself with cheap fat rolls, but to appreciate healthy top class sushi and sashimi.

My students, being both ladies. we ordered a Chablis bottle to start.
Halfway, I ordered for myself a glass of succulent Shizuoka Sake, “Shosetesu/正雪 brewed by Kansawagawa Brewery (located in Yui, one of the best spots for fihing in the Prefecture!).

Sashimi: Katsuo/bonito, Shimaaji/Stripde Jack and Kinmedai/plendid alfonsino

Since the last time I visited the place in June with the Missus, the seasonal fish haven’t changed that much yet and we almost ordered the same.
We started with a plate of sashimi consisting of katsuo/bonito, shimaaji/striped jack (a variety of saurel) and kinmedai/plendid alfonsino (a variety of grouper) all caught off Shizuoka’s shores!

Next we ordered a “tennen-aji” a saurel caught in the wild as a tataki/Japanese-style tartare served with the rest of the fish.

The fish being extremely fresh, its bones and head were later served deep-fried/karaage!

Then, it was for the Sushi Ko classics:
Sushi Millefeuille with maguro/tuna, kyuuri/cucumber, avocado adn topped with tobikko/flying fish roe!

Piri kara hotate maki/spicy scallops roll. A superlative roll made with with finely cut scallops, tobikko, chili pepper, finely chopped leeks and peanuts with mayonnaise and what else.
A must at Sushi Ko!

A plate of vegan sushi!

The last order is unfortunately going to creat consternation among some of my friends in the US: kujira/whalemeat seasoned with a little salt and a good amount of goma a bura/sesame oil without any siy sauce. Succulent!

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)

Seasonal Fishes 14: Buri/Yellowtail

The Japan Blog List

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

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As explained in a precedent posting on Kampachi we are just between two distinct seasons for Buri/鰤 or Yellowtail, as Hiramasa or young Yellowtail is caught in Summer and Buri/Mature Yellowtail is caught in Winter.

How do you recognize them apart?

Buri has a “square chin” as they say in Japanese. Look at the back extremity of the mouth,

whereas it is more rounded for the hiramasa.

In Japan they are caught south of Hokkaido Island.
They come under many names: Wakashi, Inada, Warasa, Wakana, Hamachi and Mejiro.

Buri/Yellowyail is most popular when caught in rising waters in Winter when called Kan Buri/寒鰤 or “Cold Yellowtail.

Buri sashimi after light grill/Aburi/炙り

Young Yellowtails are best eaten as sahimi or

Buri Sushi

or as sushi as they are leaner then.

Older buri, cotaining a lot of fat, are better eaten cooked

Buri Teriyaki,

Buri Ara with the whole head, or

Buri Mopponzu, including innards, especially liver and heart.

In the West of Japan, a New Year Meal cannot be conceived without buri!

Natural Buri catch accounts for 70,000~80,000 tonnes, while human-raised buri accounts for over 130,000 tonnes every year.
Imported buri account for less than 3,000 tonnes.

Seasonal Fishes 13: Kampachi/Amberjack

The Japan Blog List

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

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With the first days of Autumn upon us, Kampachi or Amberjack is appearing on our plates in Japan!

The fish seems to have so many names in any language: Amberjack, Purplish Amberjack, Yellowtail, Greater Yellowtail, and Ruderfish in English, whereas in Japanese it is called Kampachi, Akahana, Kampa, or Shokko among others, not accounting for regional names!.

It is caught along Central and South Honshu Island, including a lot in Suruga Bay in Shizuoka Prefecture!
It is a very popular fish as it happens to come just in between Hiramasa/Young Japanese Amberjack-Five ray Yellowtail in Summer and Buri/Mature Japanese Amberjack-Five Ray Yellowtail in Winter, making a favourite for the season, but bringinga lot of confusion on foreign tables because of the similar names.
Kampachi (Seriola dumerili (Risso) in Latin) and Buri (Seriola quinqueradiata Temminck and Schlegel in Latin) are very similar but their season is different. Beware of scams! Actually the meat looks different.

Kampachi vs Buri Sushi

Natural Kampachi is quite rare in Japan these days whereas human-raised are plenty.

Kampachi is savoured in many ways: Sashimi & Sushi, Grilled (Yakimono), Simmered (Nizuke), Meuniere and fried.
Choose comparatibely small specimens. Beware of the large cheap specimens!
Ask for a variation in Sushi called “Kampachi Aburi”?kampachi lightly grilled on one side: a beauty!

Seasonal Fish 12: Shirogisu/Sillago

The Japan Blog List

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

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

The best specimen in Japan are caught in Fukuoka (Kyushu) and Ehime (Shikoku) prefectures from Spring to Summer.

Shirogisu sashimi

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

Shirogisu Sushi

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

Sillago Tempura

The most popular way of savouring it is as tempura or breaded and deep-fried, although the fish taste will vary greatly with freshness!

Dinner at Sushi Ko, Shizuoka (’09/08/31)

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

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On Monday August 31st, my birthday, the Missus invited me to our favourite sushi restaurant in Shizuoka City, namely Sushi Ko!
There are many reasons for Sushi Ko to be our favourite sushi restaurant that I have mentioned many a time before: supreme fish and vegetables (and even meat), great side dishes, including cooked dishes, originality, great service and willingness to tackle customers’ challenges! On top that add a great list of sake, shochu and even wines! As for the icing the prices are more than reasonable and clearly indicated!

As for the drinks I decided to join the Missus (at least for the first and last glasses) in opening a white Chablis from home in Bourgogne, France. Chablis, and Chardonnay as a general rule, goes very well with sushi.

That did not prevent me from “abandonning” the Missus for a geat sake made in Shizuoka City by a brewery called Masu Ichi! The sake itself is a premium honjozo.

As a general rule, and this is one of those rare moments we (almost) totally agree on, is to start with the sashimi of the day:
Hon Maguro no Akami/lean part of a wild bluefin tuna and Suzuki/seabass.
Notice the edible shiso/perilla flowers!

The next sashimi (I ordered that) was Aji no Tataki/saurel tartare from a wild saurel (some of them are also bred in semi-captivity).

The fish is so fresh that we were later served the all the bones and head deep-fried that you eat like crunchy rice crackers!

It was then we started serious on the rice.
One of Sushi Ko’s creations you must absolutely ask for are their sushi Millefeuiles! They come with different ingredients according to seasonal avaibility.
This particular one contained Kanpachi/albacore, Kazu no ko/herring roe, o-kaka/seaweed mix, Mitsuba/trefoil leaves and katsu bushi/dried bonito shavings. Succulent!

Mr. Oda, who is also a keen blogger, then offered us on the house a little creation of his: Ika Tsuru/Cuttlefish Crane. Cute, isn’t it?

Maguro zuke nigiri is raw tuna (lean part in this case although chu toro and toro can used) marinated in a mixture of soy sauce, sake, and mirin (and other secret ingredients varying with each restaurant). Very sweet, you could have it instead of dessert!

Sakura is raw horsemeat in this case served on nigiri (can be served as sashimi, of course) with a topping made of freshly grated ginger and chopped thin leeks. Very sweet, too! One day I will ask Mr. Oda to prepare me a horsemeat tartare sushi!

Sushi Ko also has some great sake from other regions to offer such as this Kirinzan from Niigata Prefecture. Although a non-premium sake, it is certainly than a lot of so-called superior sake!

Although neither of us is vegan, mr. Oda and I have this little game every time of a challenge consisting of a plate featuring at least four vegan sushi.
Here is what the chef came with this time:

Himenegi/young thin leeks reminscent of French ciboulette.

Kaiwaredaikon/Japanese radish sprout, lightly boiled and topped with some umeboshi/Japanese pickled plum.

Betarazuke/daikon lightly pickled in sweet vinegar. In this cases served with a piece of shiso/perilla leaf between the shari/sushi rice and the neta/topping. Some lime skin was grated ontop making for a sweet sophisticated taste!

Mitsuba/Trefoil: the stems and leaves were slightly boiled and sparated, making for a bicolour combination accentuated by finely cut kyuri/cucumber!

The Missus who is definitely more carnivorous than I asked for Mr. Oda’s special Niji Maki/Raibow Rolls.
This particular one contained: Tamagoyaki/Japanese omelette, Akami/lean tuna, Suzuki/seabass, Sake/salmon, Kaiwaredaikon/Japanese radish sprouts, Ebi/boile shrimp, Kyuri/cucmber and Anago/broiled conger eel!

We were both still feeling for a “betsubara”/another corner of the stomach to fill and we ordered sanma aburi/Pacific saurel grilled on one side and served with a topping of gated daikon and some soy sauce.

I naturally asked for more tamagoyaki/Japanese omelette.

And the Missus ordered her favourite negitoro maki/roll containing minced toro tuna and chopped thin leeks.

We also had miso soup with cockles and a complimentary dessert not pictured here.

I usually do not mention prices, but if you want to know, we paid 180 US $ for the lot including the drinks (there was on more servin of magurozuke)!

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)

Lobster: Basic Sashimi Preparation

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

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To answer Christina’s question (visit her great blog at Lobster Queen!) who asked if a lobster could be eaten raw, here is the basic recipe for preparing it.
Note that lobsters are fine, but spiny lobsters are best, especially small/medium specimens!

The lobster should be still alive before you start proceeding.
First clean the live lobster under running clear cold water.
Note that live lobsters are very “lively”!

Use a short and sharp wide blade knife.
Maintaining the lobster securely in one hand, stab the lobster with the knife point deeply just behind the head at a slant forward.

You should be able to easily twist the tail away from the head.

Put the head aside (will come onto the plate later).

Turn tail over and cut bewteen soft underbelly part and hard shell part.

Cut along both sides.

You should be able to easily pull out the underbelly shell. If you have problems pulling it out, insert a spoon between the shell and the flesh.
Should come out easily then.

Pull the flesh out the shell.
Peel off the thin brown skin and discard.

First cut tail flesh lengthwise through the middle.
Take innards out and discard.
Ten cut the flesh across into one bite size (small size by European/American standards!).

Drop into iced water and clean off the sticky juices. As the flesh will turn white if you leave it in the water too long, this process should not last more than 1 minute!

Take water off in kitchen paper.

Using the shell (cleaned in cold running water and wiped), arrange sashimi as above. Very easy!
You will find out that the flesh is sweet.
A little wasabi and soy sauce (ponzu is even better) is all you need!

Sushi Rice: The Recipe Basics

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

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Vegan Sushi at Sushi Ko, Shizuoka City

I’ve been asked for some time about the secrets of making sushi rice, or “shari/シャリ in Japanese, but actually there are no real secrets, only a method.
The following recipe is professional and involves a large volume. Think of a sushi party before preparing it. There are simpler versions (the Missus is particularly good at it!) and I’ll be glad to reply to enquiries!
The advantage of this recipe is that it will fit the needs of vegans, vegetarians and omnivores alike. It is also open to a lot of variations. Read the notes at the end!

-Check the pics for the tools you will need, or their subsitutes.
-I do not explain the rice steaming itself. I assume you Know how to steam rice.
Note: a simple trick to add taste to your rice: steam with a piece of konbu/昆布/seaweed!

INGREDIENTS:

-Rice: 3 “go”/540 cc/2.7 cups. A “go” is a traditional measure in Japan: 180 cc.

Sushi Stock (about 120 cc/0.6 cup):
-White sugar: 55 g
-Salt: 18 g
-Rice vinegar: 82 cc/0.82 cup
Mix all above ingredients until dissolved and keep ready.

RECIPE:

Steam the rice to slightly harder than usual. Drop inside wooden sushi bowl/飯台/handai (keep in mind to humidify the bowl with clean water before using!)

While the rice is still hot (important!) pour sushi stock all over it.
A technique is to hold the wooden rice spoon/しゃもじ/hamoji over the rice and pour the stock onto it for better uniformity.
“Cut” through rice with wooden sushi spoon/shamoji.

After having made “cuts” through the rice, mix quickly (this is probably the most important step!). As the stock will flow down, mix from bottom to top, scooping the rice and flipping it over.

Scoop rice and drop it on top and “cut” through.

When mixing the rice, bear in mind that overmixing will result into sticky rice. Just “cut” through and mix. It should take only a minute. Next spread the rice and cool it with a hand held traditional fan/うちわ/uchiwa for 10 seconds.

By cooling the rice with a fan/uchiwa, it will allow for an even expansion of the vinegar. Turn rice over once more and fan it for 10 more seconds.
If you use the rice at once, it will get sticky. Leave it covered with a humid and clean cloth for a couple of hours.
Don’t forget to clean the wooden bowl with clean water after usage!

NOTES:
-The type and brand of rice, vinegar, sugar and salt will all play into the taste. Investigate and experiment!
Depending upon the region, sushi rice will taste vastly different in Japan.
In Tokyo, it will taste almost sour, while it will appear sweet here in Shizuoka.
You may use brown sugar instead of white sugar for a different colour.
But it will be easier to make a mistake in taste balance!
The same if you want to introduce a little soy sauce in the stock!

Local Sushi & Sashimi only at Ginta!

The Japan Blog List

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

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The particularity of Ginta, a minuscule sushi restaurant located near the harbour of Yui in the eastern part of Shizuoka City is that it proposes sushi and sashimi plates from fish exclusively caught in Suruga Bay only a few miles and fathoms from the very shore!

The other day I convinced the Missus to pay Ginta a belated (for me as it was a first for her) visit and sample the fish of the moment.

Iforgot to say that the prices are ridiculously low when taking the quality and rarity in consideration!

The “Jizakana/Local Fish” set of 8 above is priced at 1,800 yen/ 19 US $!

Here is a description of the sushi (Picture above):

Above, from left to right:
-Tora Fugu/a popular species of globefish, served pre-seasoned (no need to dip it in the soy sauce)
-Hanadai/A kind of grouper, served pre-seasoned
Mr. Hara actually deep-fries the scales of that particular fish before inserting them under the slice of raw fish!
-Tachiuo/Scabbard Fish, v
-Sakura Ebi/Cherry Shrimps, served in “gunkan” style.

Bottom, from left to right:
-Kanpachi/Albacore
-Kurodai/another kind of grouper
-Kurozawa Aji/Saurel caught in Kurozawa area, next to Yui.
-Kose/a purely local fish also called “kushikinme or goso (in Numazu City). It is apparently a local variety of grouper.

Having enjoyed kose for the first time, we decided to order it as a full sashimi plate.
A real beauty: firm, almost crisp, not a hint of “fishy taste” and absloutely delicious!

No wonder customers come all the way from Tokyo!
Now, the advantage I have on such customers is that Mr. Hara is so enthusiastic sharing his knowledge with local patrons!

GINTA
421-3111 Shizuoka Shi, Shimizu Ku, Yui cho, Imajuku, 165. (get off at Yui Station and walk to your right. Only a few minutes away)
Tel.: 0543-75-3004
Opening hours: 11:00~23:00
Closed on Tuesdays
Reservations on the telephone recommended!

Sashimi Plate at Tomii (’09/07/31)

The Japan Blog List

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

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Visited Tomii last night for the first time in three weeks. It was about time I sampled one of their sashimi plates!

No fussing needed, will just explain:

Top: Amaebi/sweet shrimps

Center: Hirame/Sole. Kanpachi/Amberjack, Toro/Tuna fatty part

Bottom: Akami/Tuna lean part, Hirame engawa/Sole “verandah” (actually this is the border flesh that is usually thrown away abroad!), Aka Ika/Red squid, Sanma/Mackerle pik-Saury

Notice the shiso/perilla flowers!

What did I drink with that?
Hakuin Masamune Yamahai by Takashima Shuzo in Numazu City, a sake getting national recognition these days!

Sashimi Plate at Tomii (’09/07/01)

The Japan Blog List

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

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(Courtesy of Melinda Joe)

Last week, Wednesday, I had the occasion to sample a plate of sashimi at my favourite Japanese Restaurant, Tomii, in Shizuoka City after accompanying Melinda Joe at Aoshima Brewery in Fujieda City during her Japan Times interview.

Can you recognize any of the sashimi?

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)

Waiting for your answers! LOL

7 US$ sashimi Plate!

The Japan Blog List

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

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The Missus welcomed me back home last night with her “triumphant smile”. By this, I knew she had made a good bargain at one of the nearby supermarkets.
Good, I will be able to humor her more easily, I thought (sly macho reaction,…)
Anyway, she had noticed a good sashimi set being sold for 1,000 yen (about 11 US$) at Coop Supermarket but could not decide whether to buy it or not (it was about 5:00 p.m.) and proceeded forward. But her feminine (sorry!) instincts called her back as this was just the time when bargains start at this good (and very reasonable) big supermarket chain. The price had gone down to 600 yen (about 7 US$)!

(from right to left: “Tai/Seabream”, “Shake or sake/Salmon” and “Kanpachi/Amberjack)

I don’t have to tell you with what relish she grabbed it!
She had the sashimi already seved on a plate on the dining room table for me to admire. I decided to take a pic, but she said that the dsiplay was not good enough for a pic!
I waited for her to go back to the kitchen and took my mobile phone out to take a few pics in a hurry!
The pics are of poor quality, I must admit, but I hope it will give some ideas to my friends!

(from right to left: “Tonbo maguro/Tuna Variety, “Ika/Squid” and “Mebachi maguro/Big-eyed tuna”)

All seafood, except for the salmon are apparently from Shizuoka Prefecture. No wonder it is so cheap (even in Japan)

Karasumi: Dried Mullet Roe

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

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Karasumi, known as “boutargue” in French, or as “btarga” in Italian, is the dried roe pouches of the mullet.
It is a quite expensive morsel in Japanese cuisine as well as in Europe (that is the real one!).

Numazu City is quite renown for its karasumi, and fishermen have just started drying them under the sun, after getting rid of blood vesels, carefully cleaned them and sprinkled them with salt.

They are served thinly cut as they are in Japanese restaurants. You can expect good sushi restaurants to serve them as starters on their own.
This year’s catch was only one fourth of the usual expectation, so brace yourselves when you open your purse!