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!

Some desserts are classics wherever you find yourself in the world.
Creme brulee is one of them.
Thinking that it means “burnt cream” in French, one would be excused to question the naming of such a good and simple (in concept) dessert!
Many French restaurants are judged through the way handle so-called easy classics, especially terrines and pates for appetizers and creme brulee for dessert as they often tend to leave a lasting image as the first and last dish of a superb meal!

Whatever their simplicity, they cannot be served with a sophisticated touch.
This is where chefs like Tooru Arima are above the crowds.
The creme brulee comes with a spoon of passion fruit for extra seasoning and a small fruit salad for more decoration and a lightened dessert.

The creme is based on a pudding/custard made with fromage blanc and eggs of the best quality into an unctuous blend under a solid caramel you dleight into breaking after you have smeared it with the passion fruit!

Who said one would kill for such desserts! 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, 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; Jacqueline Church; The Foodonymph (in Dubai!); Alchemy, Simple Ingredients, magical Food (in Ireland!); Curious Foodie

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I’m not vegan or vegetarian, but I’m certainly interested, not only for the sake of healthy food, but also for the challenge.
Tiramisu is difficult to imagine for vegans and even vegetarians, but don’t forget that the Japanese are blessed with both tofu for consistent food and macha for extra taste!

Vegan Tofu & Macha Tiramisu!

INGREDIENTS: For 4 people

-Avocado 1 (ripe)
-Tofu/Silk tofu: 125 g
-Soy milk: 60 cc
-Agave Strup: 1.5 tablespoon
-Oatmeal: 70 g
-Vanilla Oil: as appropriate
-Macrobiotic coffee: 1.5 tablespoons
-Powdered macha: as appropriate

RECIPE:

-Mix oatmeal with coffee. Add 1 tablepoon of hot water and mix. It will will turn up as soft cookie when all the liquid has been absorbed..

-Thorw in the cut avocado, tofu, soy milk, agave syrup and vanilla oil into a blender. Mix. Check taste and add syrup if not sweet enough.

-Line bottom of cup with oatmeal mix.

-Top with avocado cream, Chill inside fridge.

-Top with plenty of macha powder and serve!

Simple, ain’t 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, 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; Jacqueline Church

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Tofu, Avocado & Tomato?
Very much in “season”! Actually could be obtained easily all year round!
Here is a Japanese (and Italian?) inspired vegan (and vegetarian) recipe for the hot days of summer!
Choose your ingredients well, striving for the best and organic, if you can!

INGREDIENTS: For 2~ people

-Tomato: 1
-Avocado: 1
-Tofu: half a standard block~200 g
-Basil: 6 medium leaves

Marinade:
-Olive oil (EV): 2 tablespoons
-Lemon juice: 1.5 tablespoons
-Balsamico vinegar: 1 teaspoon
-Sugar: 1/2 teaspoon
-Salt & black pepper: as appropriate

RECIPE:

-Press water out of tofu (cover it with a clean cloth and a weight on top).
Cut tomatoes, tofu and avocado in same size chunks/cubes (important!).
Think of final look!

-Cut basil in small enough bits for easy mixing.

-Mix all marinade ingredients in a large bowl.

-Add tofu, tomato, avocado and cut basil. Mix delicately. Cover with cellophane paper. Keep in fridge long enough to chill or until you serve.

-Try to be inventive on presentation!

-So easy and yummy!

NOTES:

-Peel skin off tomato if too hard. Choose “fleshy” tomatoes with a little water and seeds as possible. Take the later off if possible.

-Choose a particularly aromatic lemon juice. Meyer would be interesting!

-Keep basil leaves handy for decoration! Mint could be interetsing, too!

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; Jacqueline Church

Please check the new postings at:
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Service: excellent, easy-going and very friendly
Facilities: great washroom, great cleanliness overall
Prices: very reasonable, good value.
Strong points: Very fresh local ingredients, especially organic vegetables extensively used. Local sake. Home-made umeshu. Great shochu list.

I wish all my vegan and vegeterian friends could at least visit once Uzu Izakaya in Shizuoka City!
They try really hard to serve local organic vegetables, especially those grown by Mr Satsuki at Satsuki Bio Farm in Shibakawa Cho, Fujinomiya City at the foot of Mount Fuji!

The above salad was ordered last Thursday by the Missus.
It was enormous and I was certainly supposed to help finishi it!
We were actually lucky to get as they they were limited to 5 serving only.
We always make a point of ordering it as the vegetables will be different next time!

They did include many varieties, some of which I can’t remember.
There are red okra, white goya, Red Moon and Inca mezame potatoes (first fried), black tomatoes, green peppers, shishito chili pepper, red chickory/endive, orange, zucchini, the whole basket!

Another view!

To be savored one at a time, with chopsticks (and a great glass of sake!)!

UZU
Shizuoka City, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00=23:00
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)

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; Jacqueline Church

Please check the new postings at:
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Senbei means rice crackers in Japanese. But they don’t have to be made solely with rice.
How about sesame seeds?
They are not difficult to make and here is another recipe for BG who requested them!

Sesame Crackers/Goma Senbei!

INGREDIENTS: For one “sheet”

Egg: 1
-Sugar: 60 g
-Miso: 1 teaspoon
-Flour: 20 g
-Sesame seeds: 80 g
-Ginger juice: a few drops

RECIPE:

-Drop whole egg and sugar in a bowl.
Preheat oven to 180 degrees Celsius.

-Beat until sugar and sugar are well incorporated. Add miso and ginger juice. Mix thoroughly, but take care not have any bubbles in mixture.

-Sieve flour over mixture and add sesame seeds. Mix well. It seems like a lot of sesame seeds, but don’t worry!

-Humidify your hands. Line the oven plate with kitchen paper. Spread cracker mixture thin so as to cover the whole plate.

-Bake at 180 degrees celsius for 8 minutes.
Might take longer depending on the thickness.

-Once the colour has attained a nice rich brown. Take sheet out.
Cut with a sharp knife into equal pieces.

-They should to a crispy state once they have cooled down.
If they don’t feel crispy enough, bake the cut pieces again at 150 degrees Celsius for a few minutes.

-Serve or keep tighly sealed inside a dry box!

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:
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Senbei means rice crackers in Japanese.
They have been made in this country since immemorial times.
One can still eat them freshly grilled (in front of you) at specialised stores.
They are difficult to make and here is a recipe for BG who requested them!

Surimi Rice Crackers/Kani Senbei!

INGREDIENTS:

-Rice powder: 60 g
-Surimi: 6 (or the equivalentin kamaboko)
-Salad oil: 2 tablespoons
-Milk: 2 tablespoons
-Aoi Kaiso/Dry seaweed: 1 tablespoon

RECIPE:

-Cut the surimi in half and shred it finely.
Preheat oven to 200 degrees Celsius.

-In a bowl mix the rice powder and milk thoroughly. Add the shredded surimi and dry seaweed. Mix well.

-Wrap the mixture into cellophane paper.
Spread into a square 3 mm thick.
Unwrap and lay onto cooking paper.

-Cut into rectangles of your preferred size.
Put them together with the cooking paper inside the oven.

-Cook for 18~20 minutes at 200 degrees Celsius.

-Let cool down on a grid.

-Serve!

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

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Persimmon can be enjoyed all year round if you dry them.
Now, if you cannot get them on the market, dry them yourself in season next time. It’s not difficult:
Peel them completely, keeping the petal and stem core. Pass a thread through the persimmon and under the stem core. Hang them to dry in the sun (when it rains hang them in dry place).
Preserve them with a sugar coating in a dry box or freeze them!

INGREDIENTS:

-Daikon: 4 cm long cut
-Dried persimmons: 2~3
-Ground sesame seeds/surigoma: 2 tablespoons
-Rice vinegar: 2 tablespoons
-Sugar: 1 and a half tablespoons
-Light soy sauce: a little
-Salt: a pinch

RECIPE:

-Cut the daikon in 2 mm thick, 1×3 cm strips. Massage them with salt and wash them in clear cold water. Drain thoroughly by pressing them inside your hand/fist.

-Cut the stem core out of the dried persimmon. Wash the persimmon with rice vinegar. First cut cut in half, spread and cut in 2=3 mm thick strips.

-Drop the ground sesame seeds in a bowl Add the rice vinegar, sugar, soy sauce and salt (experiment!). Mix well.
If you do not have ground sesame seeds, first grind 2 tablespoons of sesame seeds in a mortar with a pestle until it has turned into a rough paste.
Add the daikon and persimmon. Mix well and serve (themore artistically, the better!LOL)

Add some small leaf greens for the finishing touch!

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:
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The Japanese are starting to take a real interest in many varieties of potatoes as opposed to sweet potatoes.
The Missus having received a batch of them from her family’s garden, I prepared a quick appetizer last night.
I had 3 differentcolors available: red, yellow and black, that is as far their outside colors were concerned!

Once boiled, they turned to slghtly differentcolors: dark blue, light yellow and pink!
Almost tricolor (I’m in for another of BG’s comments!)!

As a general rule, I boil the potatoes before deep-frying them.
Actually, I don’t deep-fry them but use only a little olive oil. Far healthier!
As for vegans and vegetarians, just frying and seasoning them is enough, but for the sake of taste I first fry chopped bacon (with no oil). Once it has reached a crispy state, I put it a aside. I use the same fry pan without wiping it at all. I pour about 2 tablespoons of olive oil (EV) for the 3 medium potatoes I had.
The potatoes wer cut into large dices with their skin.
I fried them until they had completely absorbed the oil and became brownish. I then throw in a finely chopped clove of garlic, the bacon ,black pepper and some nutmeg.

Once the garlic has started browning I pour the lot into a serving dish.
(Sorry for the last 2 pics! The Missus took them!)

Before serving them I sprinkle them with a good amount of freshly grated parmegiano. This way, I don’t need to add any salt!

Great with dark 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, 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

The Japanese are starting to take a real interest in many varieties of potatoes as opposed to sweet potatoes.
The Missus having received a batch of them from her family’s garden, I prepared a quick appetizer last night.
I had 3 differentcolors available: red, yellow and black, that is as far their outside colors were concerned!

Once boiled, they turned to slghtly differentcolors: dark blue, light yellow and pink!
Almost tricolor (I’m in for another of BG’s comments!)!

As a general rule, I boil the potatoes before deep-frying them.
Actually, I don’t deep-fry them but use only a little olive oil. Far healthier!
As for vegans and vegetarians, just frying and seasoning them is enough, but for the sake of taste I first fry chopped bacon (with no oil). Once it has reached a crispy state, I put it a aside. I use the same fry pan without wiping it at all. I pour about 2 tablespoons of olive oil (EV) for the 3 medium potatoes I had.
The potatoes wer cut into large dices with their skin.
I fried them until they had completely absorbed the oil and became brownish. I then throw in a finely chopped clove of garlic, the bacon ,black pepper and some nutmeg.

Once the garlic has started browning I pour the lot into a serving dish.
(Sorry for the last 2 pics! The Missus took them!)

Before serving them I sprinkle them with a good amount of freshly grated parmegiano. This way, I don’t need to add any salt!

Great with dark 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, 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

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Greetings again!

This is a epeat of my article posted om May 3rd, 2009.
I felt it necessary to re-publish because it is still a problem, Blogspot does not agree much with WordPress users. I know some of the reasons, but I would prefer not to delve in “internet politics”!

This said, this is an appeal to Blogspot users to try and publish a Comment Box that is compatible with other systems, in particular Wodpress and Internet Explorer. It certainly will add to comments on your postings and new friends in your mail list!

Thanks to Jenn for helping!

I could not think of a better system than taking pics with my mobile phone as I don’t have a scanner in my office!

WHAT WORKS:

Jenn’s comments:
“I have this comment box for my blog: it is called “Full Page.” It’s in the comment form placement section in the comments tab under setting. In the “who can comment” section under the same tab I selected “anyone” and used the word verification setting. “

Bear in mind that it must include an “Open ID” to allow access to other systems!

WHAT DOES NOT WORK:

This is the main culprit!
For all its simple design and the fact it says it allows other systems in, it just does not! Full stop.

Snicerly hoping this will help everyone!
Cheers,
Robert-Gilles Martineau

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

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

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