It is the first time in my life I found something worthwhile writing about doughnuts or donuts as they are sometimes spelt!
I’m not going to rant about the dangers of fast food and sugar absorption, but these are the reasons why I have been avoiding the wares sold by the many famous chain shops (no names!) for so long!

There is only a single Hara Donuts Shop in The whole of Shizuoka Prefecture.
They originated from Kobe City where the original shop is still kiciking and alive. Apparently there are more in large citieslike Tokyo, Nagoya and Kobe. Look out for them!

The original recipe for Hara Donuts was created Mrs. Hara, the owner of a tofu store in Kobe City in 1968.
Now the interesting thing is that all ingredients, even including sugar are made or found in Japan!
Moreover soy milk is used instead of milk! Great for lactose allergics!
The sugar content is low and only real sugar cane sugar is used. No “Company Miracle Recipe Mixture”, preservatives, colorants and what’s not there!
Although it could be considered a chain company now, all donuts are made on site from scratch with the same selected ingredients!

Count a minimum of 10 regular donuts and at least 5 seasonal donuts everyday!
They also make great vegetable donuts!

I chose before taking them withmy coffee to the tiny cafe behind the oven room.
This one (sorry for the fuzzy pic!) is the straight Hara Donut.

This one is a seasonal spinach donut!
Very light but surprisingly fullfilling!
Well-balanced with just enough sugar!

The cafe at the back is tiny and can sit only a maximum of 12 guests.

It’s cozy and extremely clean.
The toilets, a bit small, are state-of the art! (all computer-activated!)

All non-smoking incidentally!
Coffee and tea, cold or hot and in different varieties are available.
Just order your donuts and drink together and a smiling staff will bring it onto your table! Pay at the counter first.
As for take-out, don’t be surprised if you fnd out queuing, it is popular!
Especially with ladies.
Being situated along Aoba Koen-Tokiwa Koen/Aoba-Tokiwa Street Park across Showa Street, it will give you the opportunity to stroll at leisure before reaching the place!

HARA DONUTS
420-0034 Shizuoka City, Aoi Ku, Tokiwa-cho, 2-4-5, Tokiwa-Cho Emple Court, 1F (along Aoba Koen?Tokiwa Koen)
Tel.: 054-2708653
Opening hours: 10:00~19:00 (or if donuts are sold out!)
HOMEPAGE

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The Japanese have their own version for Gratin called Doria which is prepared with rice, especially leftover rice.
It is said it was first invented by an Italian family with the name of Doria who tried to represent the Italian flag (with tomatoes, cucumbers and chicken) in this recipe they first cooked in Paris.
It was first prepared in Japan in Yokohoma by a French cuisine chef from Switzerland at the New Grand Hotel in 1925!

It has become a mainstay in Japan in homes and restaurants.
The variations are endless, but here is the basic recipe:

Japanese Gratin: Doria

RECIPE:
I leave the kinds and weights for the ingredients to your creative imagination!

First make a bechamel sauce:
Use the smae volume of flour and butter.
Melt butter in a large saucepan.
Once the butter is melted, add flour and stir until you obtain a smooth mixture.
Add milk (warm will make things easier) cup by cup and stir well. make as much as you want. Keep stirring until you obtain a thick (the thicker, the better) bechamel sauce. Season with salt (easy on that!), pepper and nutmeg.
Set aside and let cool completely.

Slice onion thin and fry in a little oil until soft and just before colouring.
Scoop out and set aside.
You may of course add such vegetables as sweet pimentoes, etc.

The Japanese make their doria with chicken usually, but you may of course replace it any white meat, fish or seafood.
Cut the chicken into small pieces and fry them in same oil until crispy.
Scoop out and set aside.

Use leftover steamed rice.
Fry it with salt (careful on that one again!), pepper and tomato sauce (ketchup is fine, tomato puree is even better).
Season with other spices if you wish to.
Add onions and chicken and stir fry until all ingredients are well mixed.

Butter the inside of an oven dish.
Pour the whole fried rice inside.

Cover the rice with as much as bechamel sauce as you wish.
Add a generous layer of cheese of your choice.
The original recipe called for parmegiano, but cheaper cheese did not exist then!

Bake inside oven as you would do for any other gratin.
Keep in mind the colour you wish to attain.
It might be a good idea to serve them in individual dishes as they come out very hot!
Can be frozen until cooking them in an oven!

The same recipe with boiled macaroni!

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