Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable, good value.
Strong points: Interesting wine list. Great use of local products.
entirely non-smoking!

Another reason for visiting Pissenlit on a regular basis is that Chef Tooru Arima is capable of using the most extravagant ingredients and still offer them at a very reasonable price.

This Duck foie gras (how about that, Arnie?LOL) from the Landes area, South Western France) was fried/flambe to perfection. It sounds easy, but the timing is extremely difficult. I should know as I cannot count the times I have failed.
Now the Madeira sauce was in perfect balance with the foie gras, whereas the truffles risotto offered the salted counterpoint to the sweetness of the foie gras and sauce!

Alright, how much? Less than 30 US $!

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
Homepage (Japanese)
Credit Cards OK

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, Urban Sake, Sake World, Palate To Pen, Good Beer & Country Boys, Another Pint, Please!, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full

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Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable, good value.
Strong points: Interesting wine list. Great use of local products.
entirely non-smoking!

Tooru Arima is a lucky chef:
He has access to some of the best organic vegetables and fruit all year long in this country.
No wonder he can prepare this succulent salad with duckling from the Landes area in France and cook it to perfection before letting it cool down and cut it thin slices to be served with oranges from Shizuoka. As for the green leaf vegetables inclkuding trefoil, luccolla and others are all organic and from our prefecture.
Customers are lucky, too, aren’t they? LOL

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
Homepage (Japanese)
Credit Cards OK

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, Urban Sake, Sake World, Palate To Pen, Good Beer & Country Boys, Another Pint, Please!, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full

Please check the new postings at:
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Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable, good value.
Strong points: Interesting wine list. Great use of local products.
entirely non-smoking!

Tooru Arima has a special love for anything vegetables and is constantly on a quest to serve them in an original manner!

Above is a beautiful example of his imagination.
Served with a red sweet pimento mousse, it makes for the best appetizer in town with a great white wine!

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
Homepage (Japanese)
Credit Cards OK

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, Urban Sake, Sake World, Palate To Pen, Good Beer & Country Boys, Another Pint, Please!, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full

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This is the first of a series of vegan recipes for such friends as Vegansarus prepared with lotus root or renkon/蓮根 in Japanese. These should be easier and easier to get these days. They do provide a great bite on top of their nutritional value!

Sweet & Spicy Lotus Roots!

INGREDIENTS: for 2 people

-Lotus root: a 20cm long piece
-Fresh ginger juice: 1 teaspoon
-Soy sauce: 1 tablespoon
-Mirin/Sweet sake: 1 tablespoon
-Rice vinegar: 1 tablespoon
-Cornstarch: as appropriate
-White sesame seeds: as much as you want
-Salad oil (of your choice): 1 tablespoon

RECIPE:

-Slice the lotus roots to the thickness of your preference. A lttle thick will provide a satisfying bite.

-Coat the lotus root slices with cornstarch.

-Fry the lotus root slice in oil until both faces have attained a nice brown colour. let them rest on a sheet of kitchen paper to absorb excess oil.

-In a bowl, prepare the sauce by mixing the fresh ginger juice, soy sauce, mirin/sweet sake, rice vinegar.

-In a clean frypan drop the fried lotus root slices. Heat them again. Pour the sauce on them and fry until they become “sticky”.

-Serve them immediately with some white sesame seeds!

Great with Japanese sake or beer!

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, Urban Sake, Sake World, Palate To Pen, Good Beer & Country Boys, Another Pint, Please!, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, Vegansarus

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I have already introduced many ways to make “Tsukune”, or chicken patties in yakitori fashion.

Nankotsu/軟骨/ means cartilage or cartilageous parts of the chicken (and other animals) bones. The Japanese eat them as such in yakitori, but they also add great taste to patties. Moreover they are very nutritious, so do make a good use of them if you can get your hands on fresh ones!

INGREDIENTS: For 3~4 people

-Chicken: 200 g (minced)
-Nankotsu/cartilage: 90 g
-Onion: 1/3 of a medium-sized one
-Fresh ginger: a piece of 5×5 cm
-Salt: a pinch
-Black pepper: a pinch
-Cornstarch: 1 tablespoon
-Japanese sake: a little (for boiling wate)
-Water: for boiling
-Soy sauce: 2 tablespoons
-Sugar: 2 tablespoons
-Japanese sake: 1 tablespoon (for seasoning/cooking)
-White sesame seeds: for seasoning before serving
-Leeks: cut to length appropriate for skewers

RECIPE:

-In a food processor drop the minced chicken, onion, ginger, salt and pepper cornstarch. Let turn for a little while. Stop and drop in the cartilages/nankotsu. Turn until the cartilages have been broken into small pieces.

-Make chicken balls either by hand or with two spoons. Boil them in water added with alittle Japanese sake. Scoop balls out once they have started foating on the surface.

-In a small frypan pour the soy sauce, sugar and sake. Fry the chicken balls with pieces of leeks (broccoli is fine, too) in the sauce till they are well coated.

-Skewer the chicken balls and leek as shown on top picture. Grill them in toatser or oven until they attain the right colour and crispiness. Baste them with the remaining sauce half way!

Makes for a great snack withh beer, or a good addition to bento!

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, Urban Sake, Sake World, Palate To Pen, Good Beer & Country Boys, Another Pint, Please!, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full

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As we are leaving on our (very short) Spring holiday tomorrow to Kume Island near Okinawa Island, the Missus had to concoct today’s bento with whatever she could find in the fridge and the “pantry”.
My bento friend at Hapabento will note that my (?) half is using traditional (and small) bento boxes until she finds one of her liking make of cedar tree wood. I agree that the woven box ought to be fine, but I’m going to contradict the resident dragon!

This time she actually used two boxes as the rice and meat garnish took all the space in the bottom tier.

The rice was plain steamed rice, but the chicken that she fried with mushrooms (shimeji maibly) and cut leeks provided for plenty of “sauce” and seasoning, agremented with black sesame seeds..

The pickels were all home-made: red daikon, mini lemons and wasabi stems and leaves.

The second granish box made for plenty of colours!
marinated carrot salad and celery leaf, tamagoyaki containing konbu seaweed, boiled peas in the pod and radishes.
Plenty of vitamins and fibers!

For a better view of the tamagoyaki.
Frankly speaking I love these “leftovers” bentoes! LOL

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

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What with our pending trip to Kume Island, Okinawa, which promises a lot of eating and drinking, the Missus will keep an eye on my calories for the next two days!
So it was back again to a more traditional form of Japanese bento!

She steamed the sice with shredded carrot (you know, those carotenes?) and mixed later with black sesame seeds. She accompanied the rice with home-made pickled red daikon for colour and balance.

As for the garnish, she kept it well-balanced but controlled the volume with an eye for colours.

Salad of pickled green and red cabbage, carrots and konbu seaweed for the fibers. Boiled peas intheir pods for more fibers, iron and vitamin C, seasoned with umeboshi!

For the meat garnish, she prepared a pork and beans stew by frying pieces of pork belly before adding boiled beans and tomato sauce. She sprinkled the lot with chopped parsley and rested a soft boiled egg half which had been marinated in a soy sauce mixture of her own.

For dessert, benihoppe/red cheeks strawberries from Shizuoka. Did you that 2 strawberries contain enough Vitamin C for a single person for a whole day?

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

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The Japanese love hamburgers, or any burger/patty for that matter, but they are not afraid to experiment and make them lighter and healthier.

Here is a simple recipe that can expanded and enjoyed by anyone, whatever their age!

Tofu & Chicken Burgers!

INGREDIENTS: for 10 small burgers

-Tofu: 1 block/400g (kinu/silk tofu)
-Eringe mushrooms: 1 large (if not available, chose a large and soft mushroom)
-Shiitake: 6=7 small ones (fresh if possible. If not, soften them in lukewarm water first)
-Panko/Breadcrumps: 1 and a half cups/300 ml/cc
-Boiled burdock root (or salsifis): 100 g
-Chicken (breast if possible): 100~200g (according to preferences)
-Onion: Half a large one.
-Egg: 1
-Black pepper: a little
-Daikon (grated): as much as you like
-Ponzu: as much as you like (can be replaced with soy sauce)

RECIPE:

-Rub some salt on the tofu, place a weight on it, and take out as much water out of it. Chop the eringe mushroom, onion and shiitake finely and separately. Drop the chicken and burdock root in a food processor and mince.

-Leave the chopped onion in a microwave for 4 minutes at 500W. This way,you won’t have to fry it separately. Definitely healthier!

-

-In a bowl, drop all the ingredients except the daikon and ponzu.

-Mix well by hand.

-Make 10 small realatively thin burgers/patties between your palms, and press them in their middle.

-Fry them in a little oil in a non-stick frypan over a low fire.

-Fry them slowly on both sides until they attain a nice brown colour.

-Mount them on a bed of greens. Press the water out of the grated daikon. make a ball of it and place it on top of the burgers. Pour some ponzu (or soy sauce) on the grated daikon ball, just enough to colour it.

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, Urban Sake, Sake World, Palate To Pen, Good Beer & Country Boys, Another Pint, Please!, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking

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Meat balls, or any balls for that matter, don’t have to be made with meat, eggs or dairy products to be attractive and tasty.
It is quite a simple task to create them when you have tofu around!

Here is an easy and healthy recipe:
Deep-fried Tofu Balls:

INGREDIENTS: For 4 people or 16 balls

-Tofu: 350g of well pressed kinu/silk tofu
-Hijiki/sweet seaweed: 1 tablespoon (water-softened)
-Burdock root: 20 cm long piece (finely chopped)
-Carrot: 2~3 cm long piece (finely chopped)
-Soy sauce: 1 tablespoon
-Sugar: 1 tablespoon
-Flour: 1 tablespoon
-White sesame seeds: 1 tablespoon
-Leeks: 1 tablespoon (finely chopped)
-Ground black pepper: a little
-Fresh ginger: 1 teaspoon (grated)

No need for salt as it is contained in the soy sauce.
You may add a little miso paste and p0nzu for further seasoning.

RECIPE:

-Pour a litle oil in small frypan and throw in the choopped burdock root and carrot, the hijiki/sweet seaweed, soy sauce, sugar, grated ginger and fry until most of the misture has disappeared. let cool down.

-In a bowl throw in the tofu (well pressed to get rid of excess humidity) and break it into fine lumps. Add the fried vegetables, flour, sesame seeds, chopped leeks and mix well.

-Shape balls and deep-fry until they have become a nice brown colour.

-Serve with short pieces of thin leeks topping.

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, Urban Sake, Sake World, Palate To Pen, Good Beer & Country Boys, Another Pint, Please!, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking

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Here is a simple and “artistic” recipe using daikon and yuzu/lime.
It’s called 菊花大根/Kikuhana Daikon which can be translated as Chrysanthemum Daikon.
You don’t need Chrysanthemums, but only cut the daikon into the shape of the flower!

INGREDIENTS:

-Daikon: Roughly a quarter.
-Lime: 1
-Salt: a little
-Sugar: 3 tablespoons

RECIPE:

-Cut the daikon into slices you will then trim into the shape of flowers with a knife or a mold. As for the trimmings you may add them to the whole marinade and serve them with another salad or side dish.

-Sprinkle the daikon flowers with a little salt and let them marinate for 10~15 minutes.

-Peel the lime and cut the skin/zest into thin strips.

-In a bowl, press out the lime juice. If you don’t get enough, add rice vinegar to it until you obtain the equivalent of 3 tablespoons of “juice”. Add the sugar and lime zest strips and mix well.

-Drain the daikon flowers (and trimmings if included). No need to press them hard. Add them to the marinade. Cover with cellophane paper and let marinate inside the fridge for a whole day.

-Serve it in a nice “artistic” fashion!

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, Urban Sake, Sake World, Palate To Pen, Good Beer & Country Boys, Another Pint, Please!, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking

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