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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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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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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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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A very traditional style for a oden-ya!

When visiting Japan, have you ever noticed those unusual “curtains” hanging outside the main entrance of traditional shops, izakayas and sometimes of private homes?
They are called “noren”.

Noren (暖簾) are traditional Japanese fabric dividers, hung between rooms, on walls, in doorways, or in windows. They usually have one or more vertical slits cut from the bottom to nearly the top of the fabric, allowing for easier passage or viewing. Noren are rectangular (but not always a rule) and come in many different materials, sizes, colors, and patterns.

Noren are traditionally used by shops and restaurants as a means of protection from sun, wind, and dust, and for advertising space. Sentō (commercial bathhouses) also place noren across their entrances, typically blue in color for men and red for women with the kanji 湯 (yu, litterally hot water) or the corresponding hiragana ゆ. They are also hung in the front entrance to a shop to signify that the establishment is open for business, and they are always taken down at the end of the business day.

There are still many left in Shizuoka City and Prefecture in spite of all that modernizing and I do meet a lot of them along my bicycle wanderings. It would be a pity not to share their sight, as it would make for beautiful souvenirs to take back home next time you visit Japan!

Accordingly here is the　second of hopefully many postings on those little beauties!

A large noren for a large izakaya, Taihei!

A double entrance for that izakaya with the noren inside a torii gate!

Elegant rabbit!

Great calligraphy!

Very modern approach by this cheaper kind of izakaya!

A traditional matsuri/festival “flag”!

More coming soon!

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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A beautiful turnip noren at Tomii, Shizuoka City!

When visiting Japan, have you ever noticed those unusual “curtains” hanging outside the main entrance of traditional shops, izakayas and sometimes of private homes?
They are called “noren”.

Noren (暖簾) are traditional Japanese fabric dividers, hung between rooms, on walls, in doorways, or in windows. They usually have one or more vertical slits cut from the bottom to nearly the top of the fabric, allowing for easier passage or viewing. Noren are rectangular (but not always a rule) and come in many different materials, sizes, colors, and patterns.

Noren are traditionally used by shops and restaurants as a means of protection from sun, wind, and dust, and for advertising space. Sentō (commercial bathhouses) also place noren across their entrances, typically blue in color for men and red for women with the kanji 湯 (yu, litterally hot water) or the corresponding hiragana ゆ. They are also hung in the front entrance to a shop to signify that the establishment is open for business, and they are always taken down at the end of the business day.

There are still many left in Shizuoka City and Prefecture in spite of all that modernizing and I do meet a lot of them along my bicycle wanderings. It would be a pity not to share their sight, as it would make for beautiful souvenires to take back home next time you visit Japan!

Accordingly here is the first of hopefully many postings on those little beauties!

A long, sober and narrow one. Pristine white!

For the night owls!

Chibariyo, an Okinawa restaurant.

Izakaya noren: Kurumaya.

Another izakaya nore, very feminine?

Simple design and pretty complicated characters!

Mishimaya, a Soba Restaurant. Very basic and simple.

Masa Sushi Restaurant. Another basic and simple Noren.

More colourful ones coming soon!

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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Te-Mari Sushi made by the Missus for my bento!

A comment by my friend Jennifer Razon just reminded me I hadn’t explained the technique behind a very enjoyable form of sushi, namely Te-Mari Sushi/手まり寿司!

Te-Mari Sushi was apparently made poular in Kyoto first where gastronomy is more “feminine” than in any other part of Japan. It is very easy to make, present and carry.
It is more welcome when you realize people in Kyoto have more socializing to do than anywhere else, including eating and drinking. Making portions smaller and more artistic are a necessity there!
Actually Te-Mari Sushi can be made in any size and include any ingredients, be it for omnivores, adults, ladies, children, vegetarian or vegans!

TECHNIQUE:

The technique is simple enough: having prepared the sushi rice, take a piece of cellophane paper and first put the tane/topping outer surface down, then place some rice over it. Close the cellphane paper by twisting it and press the sushi into a ball (mari) in your hand (te)! Unwrap it, place it on a plate, tray or in a box and add some more topping if neceassary!

Look at the demonstration pics below for better understanding!
In that case the rice ball is made first inside a piece of cellophane and wrapped again with the toppings!

Tai/Seabream

Ebi/boiled shrimp

Smoked Salmon

Pickled fish

SUGGESTIONS & SAMPLES:

Below are suggestions and samples for Te-Mari Sushi.
Frankly speaking, varaiations are endless. Have good fun!

For a tea party?

For a lady’s bento?

For a gentleman’s bento?

For a special occasion?

For a European/American style party?

For ladies only?

Sweet te-mari for Children!

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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