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.
!

As mentioned before, Shizuoka Prefecture is famous all over the country for its tomatoes, especially organic and sweet.
These turn easily into real fruit (as they should be), and I just don’t count how many I eat back home just to refresh myself!

Mr. Tooru Arima had finally announced on his menu board outside his restaurant that he received those great sweet tomatoes gron by Mr. Ishitani In Hamamatsu City!

It was very easy to convince the Missus to sample them!

The dish we were served could be classified under many appellations as it could be considered as an apetizer, a salad or even a dえssert.

Mr. Arima placed quarters of tomatoes around the centre surmounted with mozarella slices and organic greens and basil pesto.
The vinigrette was more a kind of gaspacho made of fine olive oil, juice/coulis for the tomatoes and other seasoning!

The whole concept became very interesting with (same) tomato jelly in the very centre, soft and light, with a topping of (same) omato sherbet!

The perfect appetizer for thirsty customers in scorching summer!

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, 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

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

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.
!

As mentioned before, Shizuoka Prefecture is famous all over the country for its tomatoes, especially organic and sweet.
These turn easily into real fruit (as they should be), and I just don’t count how many I eat back home just to refresh myself!

Mr. Tooru Arima had finally announced on his menu board outside his restaurant that he received those great sweet tomatoes gron by Mr. Ishitani In Hamamatsu City!

It was very easy to convince the Missus to sample them!

The dish we were served could be classified under many appellations as it could be considered as an apetizer, a salad or even a dssert.

Mr. Arima placed quarters of tomatoes around the centre surmounted with mozarella slices and organic basil.
The vinigrette was more a kind of gaspacho made of fine olive oil, juice/coulis for the tomatoes and other seasoning!

The whole concept became very interesting with (same) tomato jelly in the very centre, soft and light, with a topping of (same) omato sherbet!

The perfect appetizer for thirsty customers in scorching summer!

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, 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

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

The weather has turned from hot to scalding and it has become increasingly a real challenge for all restaurants to serve lunches both light, tasty and healthy to ever demanding clienteles (especially when considering that most customers then are ladies spending their husbands’ wages!)!

I though it was about time I sampled what the ladies enjoyed at Pissenlit, one of the best French restaurants in the whole Prefecture (~4,000,000 souls)
The appetizer above was a bit of a puzzle: Ripe Peach Chilled Soup (Vychissoise)
The soup itself was prepared with ripe peaches, vehetables consomme added with milk and fresh cream and a simple seasoning of salt and pepper.
It came topped with a sherbet made with the smae peach.
Very refreshing summer appetizer! I seemed to be caught between sweet and slightly salty notes all the time…

The next appetizer was not on themenu actuallly.
It is a terrine of “ayu/鮎”. a small indiineous (Japanese) trout-like fish coming with the grand Latin name of Plecoglossus altivelis altivelis. It is a very popular fish with river (it also swims in nearby seas) anglers.

It is also called Sweetfish.
As a terrine it a rare treat indeed. The whole fish, head and tail was used.

The dressing is also a rarity as it is concocted with “tade/蓼” or water pepper, vinegar and olive oil.
Why do I feel so spoiled? LOL

I chose a fish for the main dish. Definitely lighter on the system.
The fish from Sagara in Shizuoka Prefecture is called “kochi/鯒”.

It is also called “Sand Borer”. It is typical fish of Shizuoka Prefecture although it can found in other Japanese water.
It is a slightly extravagant fish to order. It is both appreciated raw and cooked, so you can imagine the compeptition between restaurants!

An “end view” of the fish.

It was roasted and later seasoned with a red wine sauce. The meat has definite bite for a white-fleshed fish that would please even meat eaters!

From a different angle for a better view of the vegetables.

The vegetables were bBack Cabbage, Baby Corn, Violet Carrot, Romanesco Cauliflower (in Japanese sango/coral cauliflower), Morroko Ingen/Morrocan String Beans, all organic from Hirooka Garden in Mishima City, as well as more carrot and Chinese greens.
The perfect (and healthy) balance!

I just couldn’t resist some cheese for dessert and consequently brought the whole healthy balance to nothing!LOL

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!

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, 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

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

Ranking：
Service: Highly professional and friendly
Equipment: Great overall cleanliness. Beautiful washroom
Prices:~
Strong points:Freshest produce and ingredients only, mainly from Shizuoka Prfecture. Organic vegetables. Seasonal food only
Map (Japanese)
Entirely non-smoking!

If you happen to visit Shizuoka City, you will find many restaurants and izakayas serving and mainly using produce/products and ingredients from Shizuoka Prefecture. There are many treasures to be discovered in this hoard!
one of them is the French restaurant going by the name of Sugimoto Tetsuya!

If you can read Japanese you will know what is waiting for you inside!
A gastronomic paradise in Shizuoka Prefecture!
Mr. Sugimoto does everything by himself: chef, waiter and entertainer! This is real slow food in its true and best meaning!
Almost all ingredients are from Shizuoka Prefecture, be they vegetables, fruit, meat or fish!
But his specialty is organic vegetables from Shizuoka Prefecture!
I requested that this menu feature only produce for Shizuoka Prefecture only.
Since it has turned into a fairly long meal to explain I go about it dish by dish. This is the last part (at last): Dessert! An evry unusual one!

Tetsuya Sugimoto cut out a rectangular piece out a Shizuoka-grown watermelon and fried it on both sides on a lttle oil.
Now, who would have thought of that?!

He placed the hot watermelon on a rectangular plate and seasoned it with vicotto sauce (alright, not for Shizuoka!LOL)

He then put some vanilla (of course not from Shizuoka, but the ice-cream is home-made!) with the idea that it will melt quickly and will become a second seasoning.

On top he placed a large portion of ice cream he made with “Hon-yama” green tea (not matcha), probably the most famous brand of green tea in Shizuoka Prefecture (45% of the total Japanese production!).
He put the finishing touch with fresh leaves of Shizuoka-grown organic mint!

The combination of warm and crunchy watermelon with the unctuosity is the ice cream is difficult to describe as at least four kinds of taste stimulate your palate!

A must try recipe!

Tetsuya SUGIMOTO
４２０－００３８ Shizuoka City, Aoi Ku, Umeya,, ２－１３，１Ｆ
Tel./Fax: 054-251-3051
Opening hours：１１：３０～１４：３０，１７：３０～２１：３０
Holidays: undecided
Cedit cards OK
ＨＯＭＥＰＡＧＥ

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

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

Ranking：
Service: Highly professional and friendly
Equipment: Great overall cleanliness. Beautiful washroom
Prices:~
Strong points:Freshest produce and ingredients only, mainly from Shizuoka Prfecture. Organic vegetables. Seasonal food only
Map (Japanese)
Entirely non-smoking!

If you happen to visit Shizuoka City, you will find many restaurants and izakayas serving and mainly using produce/products and ingredients from Shizuoka Prefecture. There are many treasures to be discovered in this hoard!
one of them is the French restaurant going by the name of Sugimoto Tetsuya!

If you can read Japanese you will know what is waiting for you inside!
A gastronomic paradise in Shizuoka Prefecture!
Mr. Sugimoto does everything by himself: chef, waiter and entertainer! This is real slow food in its true and best meaning!
Almost all ingredients are from Shizuoka Prefecture, be they vegetables, fruit, meat or fish!
But his specialty is organic vegetables from Shizuoka Prefecture!
I requested that this menu feature only produce for Shizuoka Prefecture only.
Since it has turned into a fairly long meal to explain I go about it dish by dish. This time we shall talk about the main dish!

I chose pork.
This pork goes by the name of LBY TON and comes from a pig raised by Mr. Matsuzawa in Fujinomiya City. It is of supreme quality and taste with little fat inside the meat itself (although the fat around it is also a morsel!) with a great bite reminiscent of top-class ham.

The pork (from the shoilder) was firs rissole/fried on all sides before being cooked inside the oven.

All vegetables are organic and grown by Mr. matsuki of Bio Farm matskui in Fujinomiya (formerly Shibakawa Cho): burdock/gobo, carrot/ninjin, cucumber/kyuri, Morrocan Stringbeans/Morokko Ingen, “Tsurumurasaki”, Inca mezame potato and Red Moon Potato.
All vegetables were irst fried in olive oil with a minimal seasoning and then lightly baked inside the oven.

The whole was served with Mr. Sugimoto’s own mustard dressing!

Tetsuya SUGIMOTO
４２０－００３８ Shizuoka City, Aoi Ku, Umeya,, ２－１３，１Ｆ
Tel./Fax: 054-251-3051
Opening hours：１１：３０～１４：３０，１７：３０～２１：３０
Holidays: undecided
Cedit cards OK
ＨＯＭＥＰＡＧＥ

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

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

Ranking：
Service: Highly professional and friendly
Equipment: Great overall cleanliness. Beautiful washroom
Prices:~
Strong points:Freshest produce and ingredients only, mainly from Shizuoka Prfecture. Organic vegetables. Seasonal food only
Map (Japanese)
Entirely non-smoking!

If you happen to visit Shizuoka City, you will find many restaurants and izakayas serving and mainly using produce/products and ingredients from Shizuoka Prefecture. There are many treasures to be discovered in this hoard!
one of them is the French restaurant going by the name of Sugimoto Tetsuya!

If you can read Japanese you will know what is waiting for you inside!
A gastronomic paradise in Shizuoka Prefecture!
Mr. Sugimoto does everything by himself: chef, waiter and entertainer! This is real slow food in its true and best meaning!
Almost all ingredients are from Shizuoka Prefecture, be they vegetables, fruit, meat or fish!
But his specialty is organic vegetables from Shizuoka Prefecture!
I requested that this menu feature only produce for Shizuoka Prefecture only.
Since it has turned into a fairly long meal to explain I go about it dish by dish. This time we shall talk about the organic vegetables dish!

All these were organic vegetables grown by different farmers in Hamamatsu City.
The dish included egg-plants/aubergines, 3 varieties of zucchini, tomato and “manganji” Chili pepper.

All vegetables were first sauteed separately and cooked in the oven before served with two different dressings:
-Olive oil and ornage juice
-Framboise/raspberry vinegar
WEre I served this everyday I certainly would become vegetarian!
All vegetables were cooked to perfection to a crispy outside and just tender enough inside thus protecting and enhancing their natural savor while preserving all their nutrients!
No need to mention the tableau they made up!

Tetsuya SUGIMOTO
４２０－００３８ Shizuoka City, Aoi Ku, Umeya,, ２－１３，１Ｆ
Tel./Fax: 054-251-3051
Opening hours：１１：３０～１４：３０，１７：３０～２１：３０
Holidays: undecided
Cedit cards OK
ＨＯＭＥＰＡＧＥ

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

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

Ranking：
Service: Highly professional and friendly
Equipment: Great overall cleanliness. Beautiful washroom
Prices:~
Strong points:Freshest produce and ingredients only, mainly from Shizuoka Prfecture. Organic vegetables. Seasonal food only
Map (Japanese)
Entirely non-smoking1

If you happen to visit Shizuoka City, you will find many restaurants and izakayas serving and mainly using produce/products and ingredients from Shizuoka Prefecture. There are many treasures to be discovered in this hoard!
one of them is the French restaurant going by the name of Sugimoto Tetsuya!

If you can read Japanese you will know what is waiting for you inside!
A gstronomic paradise in Shizuoka Prefecture!

Lunch and

dinner can chosen from the chef recommendation menus or a la carte. A la carte means that you can agree on a budget and an individual meal making it fun for both the diner and the chef!

Mr. Sugimoto does everything by himself: chef, waiter and entertainer! This is real slow food in its true and best meaning!

Almost all ingredients are from Shizuoka Prefecture, be they vegetables, fruit, meat or fish!
But his specialty is organic vegetables from Shizuoka Prefecture!
I requested that this menu feature only produce for Shizuoka Prefecture only.
Since it has turned into a fairly long meal to explain I will go about it dish by dish. This time we shall talk about the appetizer!

The fish is rainbow trout rasied by Mr. Kukuri in Fujinomiya City at the foot of Mout Fuji! It was first marinated and then brushed with delicious (secret) dressing.
The fish was then monted on aubergines/egg plants and mini tomatoes grown by b Mr. Kaneko in Hamamatsu City. The aubergines had been first grilled, then peeled and marinated before being cut in large pieces. More dressing was added with fresh chopped green leaves.
The rainbow trout and aubergines made for a sublimely simple (in concept) and sophisticated (in taste) combination inside the palate!

Organic vegetables dish next time!

Tetsuya SUGIMOTO
４２０－００３８ Shizuoka City, Aoi Ku, Umeya,, ２－１３，１Ｆ
Tel./Fax: 054-251-3051
Opening hours：１１：３０～１４：３０，１７：３０～２１：３０
Holidays: undecided
Cedit cards OK
ＨＯＭＥＰＡＧＥ

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

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

Service: personal and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable, good value.
Strong points: Very fresh local ingredients extensively used. Seasonal ingredients of the best quality only.
entirely non-smoking!

Since the beginning of June, Tetsuya Sugimoto has re-started with the formula he had so much success with in his former restaurant: a one-man (solo) show!
Tell the truth, he was more or less forced to do it, but he admits that he is quite happy as things are now. After all, his clients are slow food fans in the broadest sense!

On the blackboard outside the prices have been done without. Only the new arrivals of the day are featured: Vegetables from Mr. Yano (Hamamatsu City), Bio Farm Satsuki (Fujinomiya City), Mikatahara Kaneko (Hamamatsu City), Suzuki Noen (Hamamatsu City), Milk Lamb from Iida Bokujyo (Hamamatsu City),….

The Menu has also dispensed with set menus and the like,
Actually, the best way to order your repast is to consult Mr. Sugimoto and either give him a budget to work with, or ask him to arrange this and that. The guests and the chef devise the meal together, a rarity in Japan!

As for the seating the 7 tables seating two each can be arranged in any pattern thanks to white partitions ensuring privacy if needed. The latter can be taken out quickly in case of a party.

5 can sit at the counter, my favourite place when coming alone.
It allows me to stand up any time and chat with the chef while he is cooking!

Although Mr. Sugimoto is a bit shy, he will gladly let you take pictures if you ask nicely!

Here are the vegetables we had agreed on to go with the meat.
All are from Shizuoka Prefecture, except the dark carrots from Hokkaido.

The meat was shoulder from a 3-month old lamb.

The appetizer was fish rillettes prepared with Cognac, Pernod, Fresh cream and white miso!

The second appetizer was white asparaguses from Hokkaido.

Boiled to perfection and served with a light sauce made with pheasant bouillon and Japanese fermented butter.

Be it daytime or night time, a couple of glasses of wine are always in order!

Les Airs, Cotes du Rhone red 2007, unfiltered by Les Vignerons d’Estezargues, 14.5 degrees proof of alcohol. Very solid, fruity, rustic wine with big notes of red fruit and cassis in aroma,soft on the palate in spite of its obvious strength, welcome acidity, lingers long enough to be fully appreciated. Well-chosen, if not famous, wine!

Now, for the main dish!

The lamb was cooked rare, barel seasoned and served with Madeira sauce.

The vegetables were slightly boiled before being fried or deep-fried to preserve their crunchiness and flavors.
Eating them one at a time is a true gastronomic experience even for an omnivore.

Desserts are a must at Tetsuya Sugimoto!
Light and full of flavours, they will actually benifit your health!
Creme d’ange made with Hokkaido Fromage Blanc (Hokkaido No Kyodo Gakusha) with vincoto sauce and rhubarb puree and Hon Yama Seicha Mousse made with green tea from Shizuoka!

Great coffee and amuse-bouches to top it all!

Had it not been lunch, I would have ordered a digestif or a glass of Shizuoka Sake that the chef always keeps handy!

Tetsuya SUGIMOTO
420-0038 Shizuoka Shi, Aoi Ku, Umeya, 2-13, 1F
Tel./Fax: 054-251-3051
Opening hours: 11:30~13:30 (last orders), 18:00~21:00 (last prders)
Day off: varying, please phone beforehand.
Reservations strongly recommended.
Vegetarian or vegan meals on request.
Private parties possible.
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, 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

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

The mushrooms season has already started, wild ones or cultivated species. Morels for example can be found in woods in many countries of the northern Hemisphere. Mushrooms are low in calories, but high in quality, whether it concerns taste or nutrients.
But you do not have to wait till the season to appreciate them.
Deep-frozen mixed mushrooms packs are available on the internet and good supermarkets.
Here is the recipe of a dish my father enjoys ooking regularly back home in France. It can accompany any meat, especially white-flesh meat, or can be appreciated on its own as accompaniment with a solid white wine or heady Japanese sake.

INGREDIENTS: For3~4 people
-Mixed mushrooms of your choice, fresh or frozen (if frozen, let them thaw slowly inside refrigerator for a few hours and get rid of excess water): 500g
-Shallots (echalottes): 2 finely chopped
-Garlic: 2~3 cloves finely chopped (crush garlic before chopping it. Do not forget to discard cores!)
-Parsley or Italian flat parsley: half a cup finely chopped
-Fresh cream: 1 cup/200cc/ml
-Madeira wine: 1/4 cup/50cc/ml (yellow port is fine, too, as well as sweet sherry)
-Olive oil (EVA) and unsalted butter: about 2 large spoons of each
-Salt, pepper, nutmeg (to taste)

RECIPE:

-On a medium fire in large frypan melt an equal quantity of olive oil and unsalted butter (some people prefer more, some less. Experiment!). Throw in the shallots and garlic and slowly fry until shallots turn transparent. Throw in all the mushrooms and fry until they give back enough water. Add Madeira wine. Stir well. Next add fresh cream and stir until cream is perfectly blended. Add salt, peeper and nutmeg last, stir. Check taste and add more spices if needed.
-Pour the whole in a large dish and sprinkle parsley over the mushrooms before serving.
-Eat hot.

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, Ideal Party

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

Click on the title for the full details or here to be redirected to another site

Now is the season for Asparaguses, both white and green.
Here is a traditional French home recipe for the green ones. It is not as difficult as the title might suggest!
When you choose your asparaguses, check their stems where they have been cut. The more moisture, the less peeling needed!

INGREDIENTS: For 4 people
Green Asparaguses: 1.25 kg
Eggs: 5
Milk: 250cc
Butter: 50g
Trefoil or Italian Parsley (optional): 4 sprigs for decoration
Thyme, laurel & nutmeg (optional & varying to taste)
Salt
White Pepper

RECIPE:

Peel asparaguses from top, cut out the bottom fibery part. Cut the tips and keep them aside.
Cut the stems in 1 cm-thick slices and put them in a pot. Pour in milk, salt, white pepper and spices to taste. Let cook for 15 minutes. Take away from fire and transfer to food processor.
Add a few leaves of trefoil or Italian parsley and process to a fine mash.
Preheat oven to 6 (180 degrees Celsius) and put a large dish with water in it to be ready as a bain-marie.
Break the eggs in a large bowl, beat slightly, pour in the asparagus puree and mix.
Butter the inside of 4 small oven dishes (ramequin-style), pour in the mixture and cook in bain-marie for 20 minutes.
During that time put the asparagus tips in a frying pan, add the rest of the butter, 200cc of water, some salt and let cook for 20 minutes stirring from time to time until there is no more liquid left.
When the puddings are cooked, unmold them onto individual plates and decorate with asparagus tips and some trefoil or Italian parsley.
Serve at once.

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