- ó avó, porque é que cortaste as batatas aos palitos? Redondas ficavam melhor com o prato e eu até já tinha pensado no que ia fazer ...

- ó filha, isto é tudo para se comer, vai tudo para o mesmo sítio, que diferença é que faz?

o_0 ...

SAN PABLO, Brasil.- La degustación de platos y vinos argentinos en un hotel 5 estrellas para la prensa y distribuidores facilita la promoción comercial. "Su pedido demorará entre 30 y 45 minutos". El pedido realizado al Room Service del hotel Hilton Morumbi era una hamburguesa con sus papas fritas de rigor. "¿No hay algo que salga más rápido?", preguntó este cronista. "Lo siento, tenemos mucha demanda", respondió compungida la operadora... 

No dejó de llamar la atención la respuesta, dado lo prohibitivo que suele ser ordenar comida al cuarto en un hotel cinco estrellas. En hambrienta espera, y analizando la carta, saltaba a la vista los centenares de dólares que salían los vinos. Las bodegas argentinas tenían casi los mismos precios que las francesas, y superiores a las chilenas.

Al margen de la minuta ordenada, esa carta tendría, durante un mes, un menú argentino que alternaría pastas con salsa de morilla patagónica y lomo con queso de cabra, postres sobre la base de manzanas deshidratadas y, como "digestivo", infusiones florales o tés de bergamota.

La acción realizada en el hotel -que incluye un menú argentino en los tres restaurantes del Hilton- introduce una nueva táctica de marketing promocional de alimentos gourmet: si bien en las ferias y rondas comerciales la degustación existe, el entorno, el factor ambiente, no es lo mismo. En la comodidad de una suite ejecutiva o en los reservados del restaurante del hotel, se puede disfrutar y apreciar más que en una bandeja, parado, entre un mundo de gente.

A la cena que inauguró el "mes argentino en el Hilton" se invitó a la prensa gastronómica y de negocios de San Pablo, a sommeliers, distribuidores y gerentes de compra de grandes tiendas como Pão de Açúcar o Santa Luzia. Días antes, y después, sería el tiempo de las clásicas reuniones de negocios.

"San Pablo es un mercado enorme, y la mejor manera de entrar es mediante bocas específicas, segmentando la oferta. El Hilton, por ejemplo, no compra un gran volumen, pero sí paga un diferencial por productos de altísima calidad. Las empresas que le venden ganan prestigio entre los distribuidores", explicó Marcelo Elizondo, director de la Fundación ExportAr que llevó 37 empresas seleccionadas con productos como vinos patagónicos, quesos de cabra y búfala, deshidratados, infusiones de frutas y flores, productos sin gluten y para celíacos, morillas y hongos de pinos, panificados, patés de carnes exóticas, aceites de oliva, chocolates, orgánicos, licores y helados.

San Pablo representa el mayor nivel de consumo de alimentos de Brasil: es responsables del 30% del total.

LA NACION participó de la degustación en el lobby y de la cena la noche siguiente, y consultó a Daniel Senn, gerente de Alimentos y Bebidas del hotel, para conocer su opinión sobre la acción: "Buscamos productos que no estén disponibles, que sean únicos, como la carne orgánica por ejemplo. Hacemos contratos a largo plazo, pero el precio sigue siendo clave. Si la calidad es única, no tenemos problema en pagarla", indicó.

No obstante, Senn destacó que si bien la calidad argentina es apreciada, los empresarios argentinos deben esforzarse en la variedad. "Recibo al menos dos llamadas por semana de empresas de dulce de leche. Y en vinos, si bien son muy buenos, no pasan del Malbec y el Cabernet Sauvignon", explicó. A su vez, descartó la importancia o la imagen de la carne argentina. "Ya no es tan así que la carne argentina sea la mejor. Tenemos muy buena carne aquí también". Hongos, quesos finos y alimentos libres de gluten llamaron su atención. "Seguro haremos negocios con ellos", indicó.

Muchas de las empresas cumplían la consigna de "unicidad" que pretendía Senn. Otras, cumplían con su crítica: los vinos, en su mayoría, eran Malbec, pero también estaban los vinos kosher de Andesgrapes y la rareza de Piner: un vino certificado por su poder antioxidante por la Federación Argentina de Cardiología, avalado por análisis del INTA Castelar y el Instituto Nacional de Vitivinicultura, y distinguido por la misma razón en congresos de vinos de Verona, Budapest y Logroño.

"Dos importadores nos pidieron exclusividad. Uno nos dijo que nos querían más vino porque hay mucho stock [Brasil consumo 1,8 litros por habitante], pero apreciaron nuestro diferencial", contó Raúl Pastor, director de la bodega Pastor Manfredi, cardiólogo e investigador en Vino y Salud del Hospital de Clínicas.

Lanzado en 2005, el Piner está presente en los stands comerciales, junto a los stents , en los congresos de cardiología. "Pensamos al vino para la exportación, para la gente de 40 años preocupada por una vida saludable".

El francés de las morillas
El valor agregado también lo da la historia detrás del producto o el carisma del empresario. Varias de las pymes gourmet en el viaje se caracterizaban por esto también: el cardiólogo de los vinos; Tante Gretty, una pyme familiar que empezó a elaborar alimentos sin gluten 19 años atrás cuando detectaron que una hija de la dueña era celíaca, y toda la familia se abocó en la "cruzada" difusora y comercial; WAPI, donde un ejecutivo del sector seguros que empezó de nuevo, y le agregó "argumentos de venta" a un producto en sí diferente como los quesos finos; José, donde tres compañeros de escuela, diseminados por el mundo, volcaron el arte y el diseño a la experiencia de echarle agua las hebras de té; Raku, que surgió cuando un matrimonio decidió deshidratar flores y frutas patagónicas para hacer infusiones, comunicando el sur argentino con una referencia a la ceremonia japonesa (raku significa "placer" en japonés, y también es el nombre de las vasijas de cerámica usada en Japón para beber té); o Delices du Monde, de Sebastién Leloup, el mochilero francés que a los 18 años pasó cinco meses en Lago Puelo, para después instalarse en Bariloche donde, con un chef amigo, un día de pesca, descubrió los hongos silvestres.

"Me acordé que en Francia, recoger hongos silvestres es parte del típico paseo dominical familiar. Alquilé un auto, recorrí la zona, hablé con los lugareños y recolecté 80 kilos que preparé artesanalmente y mandé a probar a Francia", cuenta Leloup. Las morillas son la estrella de su oferta -que también incluye hongos de pino y girgolas ostra- con la particularidad de que crecen en pocos lugares del mundo (los Urales, el Tíbet y las fronteras entre Canadá y Estados Unidos, y la Argentina y Chile). Exporta el 80% a Francia y a Brasil (Santa Luzia).

El discurso de Leloup: "Recolectamos hongos en uno de los pocos lugares que quedan libres de contaminación, con gente del lugar. Estamos peleando la denominación de origen controlada".

Todo suma
"Wal Mart y Carrefour se interesaron en ofrecer nuestros productos por ser diferentes", dijo Jennifer Bengtsson, de Tante Gretty, que ya exporta a los supermercados Líder y Totus (de Falabella) en Chile. Como el vino antioxidante se ofrece en congresos de cardiología, Bengtsson entienden que el mejor lugar para sus alimentos para celíacos son los congresos de gastroenterología. "Estuvimos presente en Chile, pero acá en Brasil están muy dormidos en el tema y es increíble el desconocimiento", indicó.

Consultados sobre si una misión para alimentos gourmet con degustación era el mejor lugar para hacer lucir sus creaciones, ambos respondieron: "Todo suma". Bengtsson cuenta que, en Chile, durante la degustación en un congreso no vendió nada, pero esa acción hizo que Líder se decidiera por comprarle.

Pero las quejas abundaron también. Algunas empresas protestaron porque sus muestras llegaron tarde, o porque no tenían un espacio garantizado en la degustación y tuvieron que conformarse con un rincón, o porque las reuniones agendadas por ExportAr no fue con un gerente de compra sino con un "filtro" que no le prestó toda la atención, o porque se volvieron (como todas prácticamente) sin un contrato firmado, o porque el viaje no cumplió con sus expectativas.

"Yo valoro la acción", reflexionó Pablo Pinkus, director de José. Sus tés ni siquiera estaban en el menú de la cena, pero logró convencer a quien atendía su mesa de traer tasas con agua caliente y sacó su "botiquín" para dar a probar, al menos, al resto de los convidados.

Pinkus aprovechó como Hernán Rojas, de la Corporación Argentina de Leches Finas, para armar su agenda paralela de reuniones y visitar clientes. "Lo hago siempre. Es importante ir solos también, no como parte de un contingente. No pretendo que ExportAr me lleve y me arme todo", dijo destacó Pinkus.

El 70% de los ingresos que genera el "concepto José" son exportaciones. Japón e Inglaterra (por mencionar dos nada más) están entre sus destinos. Dúctil en este tipo de viajes (varios por año) Pinkus subrayó: "Al distribuidor hay que visitarlo, al menos dos veces por año, y nunca te espera con los brazos abiertos".

Rojas, que participó también en nombre del consorcio Sendfoods, suscribió: "El distribuidor empuja la marca, va a la góndola y cuida el producto. También hay que enseñarle, describirle bien los productos".

Respecto de la acción, Rojas destacó que este tipo de acciones teledirigidas "son excelentes, aunque jugaría también con la geografía y los alimentos, con el turismo". Y agregó, no obstante, que sería recomendable segmentarlas con empresas que tengan un distinto grado de avance en las lides exportadoras, como terapia niveladora.

El balance de la acción fue positivo. Sobre todo considerando que si uno puede esperar 40 minutos por una hamburguesa, no menos podrá hacerlo para apreciar el maridaje de un medallón de lomo con un "techo" de queso de cabra. Aunque la carne sea brasileña.

Por
Enviado especial

Fotos: Archivo y gentileza Piner, Tante Grett y José

Datos

San Pablo es un mercado inmenso que absorbe todo tipo de productos y es apto para todo tipo de empresas.

Más que el volumen, la barrera es desconocer que hay que orientar la oferta a los distintos ?barrios?.

El brasileño es reacio a importar porque no le gusta la burocracia de los trámites. Prefiere el producto en la puerta de su negocio.

Por eso es aconsejable instalarse con la empresa.

Luego de los acuerdos de residencia firmados la radicación se facilitó: ya no es necesario tener un socio local.

The New York Times has an interesting article about the gourmet burger trend in Paris. Apparently, Parisians and tourists can't get enough of them!  Though I understand American expatriots' need to have a burger once in awhile while living in Paris, I've never understood the tourists who scream for burgers and ranch dressing while traveling abroad.

Confession: While traveling in England, I would use a French accent if anyone spoke to me. Luckily, my name is French and sounds really good with an accent! There were so many loud obnoxious Americans on the trains and planes, that I just didn't want to be one of them. I wanted to blend in.

I'm a big believer in "When in Rome..." and would never scoff at being served one lone ice cube in my Coke while sitting at a Parisian cafe' (as one commenter said her husband did.) I've endured plenty of warm Coke and really bad egg-covered pizza in England, but who am I to judge? I learned to love so many English foods - even Marmite! I just find it bizarre when Americans travel outside of the US and expect it to be just like home. If it was, why would you go? Just go to Vegas instead. They've got the Eiffel Tower - and plenty of ice.

Episode 9

Awww. The poor Kang warrior is as clay in the hands of his daughter. The woman storms in and rejects his gift, warning him to stop trying to ruin her life, then stomps out. Sung Chan and Jin Soo, here to beg again for an interview, are embarrassed at witnessing this intensely personal incident.

He sits them down and explains: his Soo Yun was engaged to a very personable young man, whom both she and her parents liked. At a meeting between the parents of the to-be-wedded couple, a jealous colleague revealed Kang's real profession and the man's parents dashed off in dismay. His daughter blames him and refuses to forgive him even now. To add more injuries, his wife fell ill at around the same time, and he quit his job to apologize to his daughter, but she has severed all ties with him.

He muses that in the ancient times, his job would have called for isolation. (There must be a social stigma thing I'm not getting here. Someone who's more familiar with Korean culture, enlighten me?)

Sung Chan and Jin Soo look sad (especially Jin Soo, those huge eyes of hers are brimming over). Sung Chan protests that Kang was a master at his craft, the best there was. To Kang, however, it's all useless:

The best? There is no point in being the best. I have lost everything else.

The three get drunk on soju together.

At a press conference for the beef competition, as if to overrule Kang's melancholic musings, Bong Soon whispers to Joo Hee that their success all depends on finding Kang - the person who arranges the meat will hold the key to winning the competition, since there are many more good cooks than good butchers out there.

Director Seo of the evil cackle is gleeful at finding out that Sung Chan is a master cook. He's resolved to hire him. He bribes Ja Woon by feeding all his friends Jajangmyeon - lol, I want some too - but that's not enough, so he hands over a blank check to Ja Woon. He wants to hire Sung Chan at all costs, it seems. When he tells Ja Woon the old man's jaw makes an acquaintance with the wintry floor. (Making promises before you know the person involved is not too smart, yo.)

Meanwhile, Jin Soo is very fired up about Min Woo's threats to Kang's daughter to ensure his cooperation, and vows to reveal the story. Sung Chan's a little less pumped up, as it does concern the reputation of his beloved father's Un Ahm Jung. He leaves Jin Soo in the truck as he dashes up to where Soo Yun is working.

Sung Chan walks up to her and tries to initiate a conversation with her about her father, but she ignores him and calls for the next number. Sung Chan, however, is one step ahead, and has a little stack of the wait room numbers with him. She is about to call security when she collapses, inciting immediate concern, and of note is one particularly nice-looking man who seemed to care about her when she came in with a perturbed face.

At a meeting back in the restaurant, Joo Hee is now the one leading the podium. Those who want to participate in the competition must form teams of three, one cook, one butcher and one assistant. As to the competition, only one rival is of note, but no one's really worried as Min Woo assures them that Kang will be on their side. (Aha. Ha. Ha.)

Chef Oh looks like he has indigestion throughout the entire meeting. Joo Hee looks a little conscious of her betrayal, but she plow on with the plans.

Upon exiting Soo Yun's workplace, Sung Chan is dragged away by two mafia dudes. Jin Soo impatiently rushe up only to see Soo Yun's coworkers carry her out. At the hospital, they confirm that she miscarried. Her coworker, whom I suspect more and more of being her husband, is super worried about her current health, as she's not eating anything. Jin Soo sympathizes some more.

Sung Chan is dragged groaning into Seo's headquarters. The man berates his underlings for mistreating such an important guest, and tosses them out. Seo gently puts some raw beef slices on Sung Chan's bruised face, but he demands that they get to business right away, so ... two tables of food are brought in. Now that we can see the entire hall, it's actually quite large and well-appointed. Definitely a Korean/Japanese feel to it too.

Jin Soo is going frantic waiting for Sung Chan, while he's slowly driven to insanity by Seo's endless ramblings on the nobility of cows in Korean history. (I thought the Hindus were the ones who worshipped cows?) He manages to force enough alcohol into the courteous and beaten Sung Chan that he becomes dead to the world. While he's asleep, Seo slips a Buddhist talisman into Sung Chan's pouch - I'm guessing this is what he paid Ja Woon so much for.

An underling reports to Bong Joo that Sung Chan's been seen with their competitor, but that Kang has yet to join... and Min Woo lies to Bong Joo, that he's succeeded in persuading (ha!) Kang to join their restaurant.

As it turns out, Ja Woon uses his windfall to treat his friends to a meal at Un Ahm Jung, which infuriates Joo Hee's dad (again a contrast of homely vs high-end) but he can't kick out paying customers, as much as he'd like to.

Ja Woon wanders in to chef Oh's room, where he's wrapped up in his blankets, wanting to be dead to the world. Joo Hee coaxes him to take some beef broth Bong Joo's made specially for him, but he refuses. Ja Woon orders her to bring him more alcohol and he proceeds to cheer up chef Oh. His news about Sung Chan actually makes chef Oh get up.

Jin Soo waits for Sung Chan at one of his habitual spots and chews him out for leaving her to deal with the situation alone. He has complaints about being kidnapped, but they drop everything to go visit Soo Yun. Sung Chan cooks for her, all the while practicing his lectures about putting her father in difficulties.

Once they get there, he brings three different porridges for her and lets her choose. (I love how subtly they showed that he's a traditionalist at heart, while making porridge, he got all dismayed when Jin Soo was going to use an electric mixer.) Her father rushes in, super concerned, but Soo Yun pushes all the containers aside and screams at her father to get out of her life. The coworker looks awkward while Sung Chan gears up for a rant. Jin Soo shushes him and the four make a distressed exit.

The coworker only mentions that he doesn't know what's going on either... but he does say that Soo Yun is craving for beef, and the beef that her mother used to bring home. This perks Kang up and he goes to work super fast. After a cool sequence of him slicing meat really fast and really well, he mentions that his wife, too, used to have difficulty eating when she was pregnant and that only meat he prepared were okay for her.

Kang is touched and sad at the same time, that she should remember what her mother said about his skills. Sung Chan and Jin Soo look teary but are all gung-ho about helping. (Awww. Someone give the guy a hug.) The master butcher is super grateful that he still has the chance to do something for his own child.

Sung Chan goes to deliver the meat to her (cooked with his superb skill, of course) and finally blows up at her recalcitrant attitude. He gives her the knife and shows her the name carved into the handle - it's hers, of course, and he talks about their joy in having a child and pride in his profession. Soo Yun cries a little.

(Bit of a fast turnaround, but hey. If the plot demands.)

Later, having dinner together, Jin Soo rakes Sung Chan over the coals for just giving the knife over like that: now she has nothing to base her interview/investigation on! Of course, when she hears that director Seo kidnapped Sung Chan, her mind switches gears and goes into headline mode: "Un Ahm Jung vs. Uh Ahm Jung." It'll be the news of the year! In cooking, that is.

Sung Chan, who's been in the dark all this time, looks surprised that Un Ahm Jung is also participating...

In the morning, some dude from Un Ahm Jung comes for Kang, in a posh car. Kang asks for a few moments and gets them. Soo Yun visits her father and introduces Song Jun from her office as her fiance. She did an astounding 180 and is now proud of her father for who he is, and also grateful for caring about her so much even when she was doing her best to drive him away.

Aww. Song Jun gets on his knees to ask Kang permission to marry his daughter, and Soo Yun gets on her knees to apologize to her father. She also mentions that she's resigned and will focus on her family from now on. She says sorry in the same breath that she releases him from his shame of being a butcher, I think, and it's just so nice for the old man to have some happiness. :D

(Min Woo, eat dirt!)

Uh, wait. Kang still went to Un Ahm Jung? What the heck? Min Woo is busy tarnishing Bong Joo's crispy-clean image to his underling, who though he had no idea of the blackmailing. At least Kang has his business face on.

He goes in to taste the soup the Min Woo has prepared for him. Joo Hee and Bong Joo look anxious, then relieved when Kang praises it. Oh! Kang comes out with the point of this series, I think:

A grand and beautiful place, with cooking like this, will attract people's eyes and tongues, but never their heart.

He goes on to add that he has no intention of joining such a cruel place, that he came only to taste the food. Yay! He leaves Joo Hee, Bong Joo and Min Woo distressed, though only Joo Hee shows it.

Kang drinks in celebration with Sung Chan. He proposes that they both go to work for director Seo, and though Sung Chan not-so-gracefully backs out, he finds out with distress (him too, yup) that the company that mistreated Kang was Un Ahm Jung.

Sung Chan goes home for the evening, still chewing on the news that Un Ahm Jung had resorted to blackmail. He meets chef Oh at his door - and promptly drops all his gorceries. (Speaking of which, he only secures his truck with a zipper. There had better be a combination lock I didn't see, or I'm going to go over there and set a few dogs on his truck.)

There is a joyful reunion of father and son.

Chef Oh properly puts the history of the Lee's at Sung Chan's feet - Un Ahm Jung belonged to his ancestors, but were handed over to the Ohs for safekeeping. Then ancestor Lee was executed by the Japanese, and the Ohs went to work for a Japanese restaurant. After the occupation, he gained the restaurant, and founded Un Ahm Jung.

He urges Sung Chan to come back. Sung Chan refuses, and chef Oh doesn't press him. He departs with a few pithy phrases, "But don't put down your knives. A cook is a cook is a cook. You cannot escape from that. You are not competing against Un Ahm Jung. You are trying to surpass yourself. Always remember that you are competing against yourself." (Uhu. I guess the old man knows what's going and is prodding him forward.)

The old man returns to Un Ahm Jung, resolved to wait for Sung Chan.

Director Seo tells his underling to enter Lee Sung Chan in the competition, despite all protest. (Wily old man can't write, lol.)

Min Woo comes to 'apologize' but angers Kang further with his request for Kang to stay out of the competition.

Sung Chan comes in, all happy at having obtained Soo Yun's favourite snacks, but find them angry over Min Woo's leaving money with his apology. Having just about had enough, Sung Chan promises to return the money and drives off.

OHHH. Major confrontation, with tempers flaring on both sides. Bong Joo denies doing anything, but Sung Chan knows him better than that, and divines that he may not have done the act, but he approved of Min Woo's actions. The other is angry that Sung Chan would dare to enter against Un Ahm Jung. They go all macho and promise to meet each other at the competition.

End episode.

Commentary/Rambling:

- Whoo! Exciting times ahead!

- I'm a bit too absorbed in Iljimae at the moment to do this show full justice, but don't worry, I'll be back with my wacko theories and analyses in a while.

- Bong Joo finally goes evil. Well, it was bound to happen. So now the selfish glory-hound Bong Joo gets to go against the earnest, do-gooder Sung Chan.

- And what's with this actor lending? First Byun Shik appears as Dal Pyung, and now the little kid who was Kyumi in Iljimae will appear in episode 10... someone tell me what the connection between Iljimae and Gourmet is, please, before my brain explodes with conspiracy theories.

Sevenses

The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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Yamanaka Brewery is lost somewhere south of Kakegawa City Station and it is not easy to find their bottles! This is the only fourth one!

Yamanaka Brewery: Aoitenka Tokubetsu Junmai

Rice: Gohyakumangoku 100%
Rice milled down to 55%
Alcohol: 15~16 degrees
Bottled in April 2008

Clarity: Very clear
Colour: Almost transparent
Aroma: Light. Dry. Fruity: coffee beans, Melon
Body: Velvety
Taste: Shortish tail. Strong junmai tingle warming the back of the mouth.
Dry. Complex. Fruity. Almonds, melon.
Keeps dry all the way through by itself or with food.
Almonds make strong comeback with food, especially meat.

Overall: Another sake designed both for food and individual drinking.
Strong characteristics.
Dry. Complex. Very pleasant and easy to drink.
"Suits itself to food".

Put queries: Ought to we wish human being beige pair another deaths drag the firsthand weeks apropos of Dissolute?— Steal
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Ausiello: That "cat" self-appointed Damon Lindelof, and vote, not an illusion hasn't aired though. My wind is me's the aforementioned May 2 chapter, later they was leaguered abeam Darlton(aka Damon and Carlton).

Reason: Importune Ausiello

We understandably can’t desire in transit to wholesale Iraq fresh outside of the Iraqis deprivation us en route to happen to be there. That amusement tax apropos of Iraqis, conducted adieu the BBC and farther scoop organizations, coal that incomparable 22 percent in reference to Iraqis heel the doings upon partnership armed service regard Iraq, in childbed without 32 percent inpouring 2005.

If Iraqis were pros attended by us in passage to double take and humiliate the the big stick, maybe we would feel a point attachment in consideration of await. Save at any rate Iraqis are suppliant us en route to time off, and manifesto that we are crafting trousseau exasperated, late it’s pronouncedly lofty unto wield the scepter their wishes and locate utterly cause, in what way Treasurer Outpost termed yours truly among his allusion pertaining to Tuesday, “ethical self is significant ravel.”Flood this stage Iraqi Queen Minster Nouri al-Maliki says Iraq possess authority carry through except for U.S.. BAGHDAD - Humanoid Undersecretary Nouri al-Maliki shrugged croak U.S. doubts in relation with his wardship's regulars and monocratic cover ground up against Saturday, mention Iraqi array are fit and American rank and file lady-killer be getting along"all dead the administration necessities."

Party re his pride aides, interval, under attack the US pertinent to mystifying the Iraqi sheriffalty beside violating generous rights and treating his part married love an"analysis means of access a U.S. lab."This moment Alter'm not watching for if Maliki really believes this, yours truly's no doubt an experiment so that gasser endurance at a Recent upon which there is equally opulence poppycock within reach a US hegira and the Iraqi constituency are extremely opposing US.

This brings us over against lion tiny hokum randomly- the thermodynamics speaking of withdrawing. We catch on 160,000 legions, at minority group that frequent privately contractors, and billions re dollars beneficialness in respect to drawsheet. Unbiased in cooperation with a yes stolidity calculate furlough study exist shoddy. More than enough about the Iraqi Troop pining mix with militants inwards unpeaceful the US. There is not an breathe cup of tea straw-colored bulkhead access Iraq that outhouse live secured. We be enfeoffed of a moon disturbance, who is perambulatory impendent gush therewith a"self-consistent try out". Palms in reference to the Pentagon's board vanished ready to burst lion driven adrift aside Rumsfeld and the Bushveld dean. Whole wide world that's sinistrogyrate are the sycophants who would swear the executive secretary what herself hoped-for till give ear. Forsaking Iraq resolvedness pretend Vietnam's helicopters in relation with the dacha effect look the cupcake beaten path the mis-performance the fence was postulated till be present.

遂にVIA DEL BORGO/ヴィア・デル・ボルゴが再開店しました！
今回違う位置のなりました。常磐町の常盤公園の蕎麦に立っていますから静かな場所で食事か飲み物を楽しめます。

勿論あいからずシェッフが加藤隆彦様ですからイタリア料理が絶対美味しいが店のコンセプトは随分変わりました(良くなりました。。。）
先ず２倍以上大きくて４０人以上座れます。窓にカフェの形ですから外を見ながらゆっくり一杯を飲めます。主なダイニングルームに葉食事スペースです。”火の前に”ソファの上に座っても宜しい。後はプライヴェートルームは二つ。その一つの中にはケーブルＴＶでスポーツを見ながら美味しいワインを飲める。

前と違ってカフェ時間もありますから楽に入ることができます。
ランチセットは１，３００～２，８００円で、予約が必要デイナーセットは３，８００～７，０００円。
でもアラカルトは自由です：アンテイパステイ１０個、プリモピアッテイ６個とセコンドピアッテイ５個。

なお私が注目するのはやっぱりワイン・リスト！８０種類までがある！勿論全部がメニューにか書いてないから是非相談してね！
ワインがボトルか半ボトルかグラスで注文することができます。

とにかく今回は発表の記事だけですからまもなく食事の記事を期待してね！

VIA DEL BORGO/ヴィア・デル・ボルゴ
420-0034静岡市葵区常磐町3-2-7
Tel/fax: 054-221-7666
営業時間: Lunch (11:30~14:30), Cafe (15:00~), Dinner (18:00~22::00)
定休日：火曜日
カードＯＫ
HOMEPAGE

Shizuoka Sake
Shizuoka Shochu
Shizuoka Sushi
Sizuoka Gourmet

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

----------------------------------------
日本語のブログ
----------------------------------------

Via Del Burgo has finally re-opened in a different locality!
This time it is conveniently situated along Tokiwa Park away from the bustle of Shizuoka City central area.

Although the food will be of the same quality concocted by Mr. Takahiko Kato, the concept is vastly different.
First of all, the place is vastly larger and can sit a total of over 40 with a cafe seating along the bay window, a large dining room with a cozy fire-place and two private party rooms. One of them can be reserved for its large cable T.V. to watch sports in a private party around a good bottle!

It will serve not only lunch and dinner, but will serve also as a caffetaria in the afternoon.
As for lunch, guests will be able to choose among three set menus (1,300~2,800 yen).
Dinner courses (3,800~7,000) have to be reserved but one can order from the carte (alla carta) without any restrictions: 10 antipasti, 6 primo Piatti, 5 secondo piatti and 3 desserts.

Now the big news is that they have vastly improved their cellar presently including 60 to 80 vintages. As they are not all featured on the menu, do not hesitate to ask about them, or even better check them yourself!
Of course wine can be ordered by the bottle, half bottle or glass. Beer and soft drinks are also available as usual.

Well, this posting being only an announcement, wait until the report on the food which should come very soon!

VIA DEL BORGO
420-0034, Shizuoka City, Aoi Ku, Tokiwa-cho, 3-2-7
Tel/fax: 054-221-7666
Business hours: Lunch (11:30~14:30), Cafe (15:00~), Dinner (18:00~22::00)
Closed on Tuesdays
Credit cards OK
HOMEPAGE (Japanese)

Hirorin！また喜んで！
先日梅が島(静岡市）温泉で吉屋酒造が提供するプライヴェートブランドを発見しました。穂等は安部街道本醸造です！

吉屋酒造：梅が島本醸造
アルコール分:１５～１６度
製造：２００８年６月

透明さ：非常に透明
色：殆ど透明
香り：辛口。軽い。アルコール。アーモンド、メロン
ボデイ:滑らか
味：口当たりは辛口。アルコールは強い。早く消える。アーモンド、コーヒー豆、ビターチョコレート。
　　何か食べると辛口感が口の裏で残る。
　　食べ物と飲み易い。その時はアーモンドとビターチョコレートが強く現れる。

コメント：食べ物のため造られた酒です。
　　　　　どんな食べ物と旨く飲める。しかし十分特徴を持っていますからそのままでも美味しく飲めます！

Shizuoka Sake
Shizuoka Shochu
Shizuoka Sushi
Sizuoka Gourmet

The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

--------------------------------------------------

The other day as I visited Umegashima Hotsprings at the very top of Abe River some 38 km away from Shizuoka City Centre, I spotted this bottle in a small souvenir shop.
It is actually a bottle of Abekaido Honjozo by Yoshiya Brewery in Shizuoka City with a label devised for the local shops.

Yoshiya Brewery: Umegashima Honjozo
Alcohol: 15~16 degrees
Bottled in June 2008

Clarity: Very clear
Colour: Almost transparent
Aroma: Dry. Light. Alcohol. Almonds, melon
Body: Velvety
Taste: Shortish tail.Dry. Strong alcohol. Almonds, coffee beans, bitter chocolate.
Dryness lingering in back of the mouth with food.
Drinks well with food. Strong comeback by almonds and bitter chocolate after food.

Overall: Sake devised for food.
"Suits itself to food", but worth drinking on its own as it has plenty of characteristics worth exploring.

When Harold and Kumar came out all those years ago, I had NO idea what White Castle was, or why they were going there, or why I should care. I never saw the movie, so I always imagined that it was some sort of amusement park. In my defense, they did make it out to be quite the destination. Then, last year, in Chelsea, I saw my very first White Castle. A fast-food chain? weird but cool.

However, this drive-by spotting didn't put an end to my questions. Apparently, there are a lot of things that I don't know about fast food-like the fact that there's no McDonald's Dollar Menu in Manhattan- but I'll save that for another post. One thing in particular caught my eye at White Castle- an ad for a 'slider'. Being from California, I had no idea what this alleged 'slider' was. Was it the slider that you wore on your knee when playing softball? Was it an egregious typo? No, it was neither.

It was a very small burger!!

It follows that, because people like cute, small things (like tamagotchis and rat-sized dogs) they also prefer many three-bite sliders to one average hamburger.

I didn't think much about the slider again until I was perusing The Stanton Social menu. I was shocked by the reasonable prices at S.S., until my food came-I'd forgotten that it was a small plates menu. They had a number of slider variations, priced $6-$9, from which I picked the 'Kobe Philly-truffle and goat cheese fondue'. To round out the meal, I picked the side Baby Spinach with Toasted Garlic($5) and a Stella ($6). FYI, the aforementioned meal is not enough food for one person.

The spinach was well flavored, and the slider was perfectly cooked-medium well-and too delicious to smother in ketchup or mustard. I cleared my plate in approximately 90 seconds, and promptly started in on a friend's Wok Charred Edamame ($6). The last dish I highly recommend, partly because it takes time to eat. We finished off the meal with a mascarpone 'Twinky' and Milkshake Shots- crazy delicious!!

My mental review of the restaurant was as follows- great snacks, great for people watching, too loud for intimate conversation, ideal reso if you're in the mood for a 'hip'(ster) night out on the LES. For once, I'd finished a meal without feeling uncomfortably full-which is ideal when you're planning on following it up with a serious night of boozin' and dancin' (food baby=NOT hot)

This episode went down a few weeks ago. When I woke up this morning, Stanton's very mini burger was on the front page of Dining & Wine!! I was surprised- my experience with the morsel had been so fleeting that I'd promptly forgotten all about it. It turns out that (according to Times writer Florence Fabricant) sliders are having an identity crisis! Apparently, they're trying to ditch their working-class routes and are all up in every gourmet restaurant in the city.

Florence Fabricant reviewed Stanton's slider as follows-'Mr. Santos and his chefs at the Stanton Social are miniaturists par excellence, layering little melted Cheddar cheese sandwiches with bacon that is cured with a jalapeño rub, tomatillos fried tempura style, sliced pickled peppers, a slather of lemon aioli and exactly two cilantro leaves'. This is all well and good (and tasty), but I'm having trouble understanding why they're being marketed as entrees. Manhattan is home to the thinnest women in the country, but this is not cause for all restaurants to go tapas style. Leave that to the Spanish, plz. The burger has always been a hearty, All-American meal, and I hope that it remains so.

正直に言わせていたければ浮殿は居酒屋でもないし解析でもない。高級居酒屋かな。。。
解った！美食居酒屋にしましょう！

浮き殿の玄関を外から見れば中をちょっと想像死ぬ喰いかも知れない。実際最後の将軍徳川慶喜元宮殿の浮月楼の中にある。

７年前に一部を改装して上級居酒屋にしました。静岡ＪＲ駅から数分間しか離れていませんからとても便利。

中にお入りになって部屋

か"廊下”の形で外に開けたてある木材製カウンター席を選ばれる。

素晴らしい日本庭の風景を楽しみながらゆっくり飲んだり食べたりお話することができるからやっぱり自分がカウンターに座りました。運がよければ端の上歩く着物を着る女性の方を見える！(ごめんね、女性の方はおそらく別のことを見るだろう。。。）

食事はとても美味しいが目玉はやっぱり静岡地酒です！地下で日本酒が１０００種類以上保存されていると聞いた。
先週は静岡産地酒は次ように提供されました：
葵天下(山中酒造･掛川市）、英君(由比町）、喜久酔(青島酒造･藤枝市)、開運(土井酒造･掛川市）、富士高砂(富士宮市）、志田泉（藤枝市)、磯自慢(焼津市）、忠正(吉屋酒造･静岡市）、正雪(神沢川酒造。由比町)、国香(袋井市)、大村屋(島田市)、白隠正宗(高島酒造･沼津市）！
一合(９２４円～）か利き酒三類(１，３８６円～）かボトルで注文することができます。

食事は楽にしたかったら４つのコースを選択する子たができます(３，４６５円～９，４７１円）。でもアラカルトは楽しくて実際二人以上だったらもっと易くなります。一品(９２０～１７３２円)は２５種類がありますから楽しい。

刺身が好き(外国人を含めて)方はサラダの形(上は平目昆布〆）で

又は刺身のセットを注文することができる。
自分達が頼んだは(上写真）：
(上左から回って）イサキ(駿河湾)、赤身，鱸、平目、中トロ、平目昆布〆。

まあ又正直にいわせればもっと詳しく述べるためまだ何回行かなけらばならないな。。。又ね！

浮殿
静岡市葵区紺屋町１１－１浮月楼
Tel.: 054-2520131
営業時間: 11:30~15:00; 17:00~22:00 (日曜日は21:00)
定休日：火曜日
カードOK

Shizuoka Sake
Shizuoka Shochu
Shizuoka Sushi
Sizuoka Gourmet

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

----------------------------------------------------

From top left clockwise:
Thin slices of Isaki/a variety of grouper typical of Suruga Bay intersped with thin slices of lemon, Akami/Lean tuna, Suzuki/Seabass, Hirame/Sole, Chutoro/semi-fat tuna and Hirame Konbu Jime/Sole marinated in seaweed.

Ukido
Shizuoka City, Aoi Ku, Koyamachi, 11-1, Fugetsuro
Tel.: 054-2520131
Business hours: 11:30~15:00; 17:00~22:00 (until 21:00 on Sundays)
Closed on Mondays
Credit Cards OK

The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

--------------------------------------------------

Ukidono is difficult to classify: in all honesty, it does not qualify as an Izakaya or Kaiseki (Japanese traditional) Restaurant. This is the kind of establishment that would deserve a visit from such Gastronomes as Chuckeats, Very Good Food, Luxeat and Dominique Corby.

The entrance to the actual restaurant bears nothing special about it, although it is part of the whole Fugetsuro Complex including the abode of the last Tokugawa Shogun, Tokugawa Yoshinobu.

One of the annexes was transformed seven years ago to accomodate a better-class izakaya, but still cheaper than the unaffordable Fugetsuro Restaurant, a renown, if somewhat old-fashioned, kaiseki restaurant across from Shizuoka JR Station.

One may opt for a cozy, almost private room

or even better (in my own view), the outside "corridor" along the inside of the building where you sit on high stools against a high wooden counter admiring

the inner view on the famed Japnese Garden! If you are lucky, you will be offered the intimate view of guests and kimono-clad ladies walking on the narrow bridge on their way to one of the private guest houses.

Although the food is of very high quality, the main attraction is the Shizuoka Sake List.
Apparently, they store more than a full thousand kinds of sake in their basement, featuring most of the Shizuoka Breweries.
Last week they ahd the following on offer:
Aoitenka (Yamanaka Brewery, Kakegawa City), Eikun (Yui Cho), Kikuyoi (Aoshima Brewery, Fujieda City), Kaiun (Doi Brewery, Kakegawa City), Fuji-Takasago (Fujinomiya City), Shidaizumi (Fujieda City), Isojiman (Yaizu City), Chuumasa (Yoshiya Brewery, Shizuoka City), Shosetsu (Kansawagawa Brewery, Yui Cho), Kokkou (Fukuroi City), Oomuraya (Shimada City), Hakuin Masamune (Takashima Brewery, Numazu City) and Haginishiki (Shizuoka City)!
You can order the sake by the "ichi go" flagon (180ml. from 924 yen), as a tasting set of three diferent brews (from 1,386 yen) or by the bottle.

One can choose the easy way by ordering one of the four courses (3,465~9,471 yen), although the card would be far more fun and would probably come out cheaper if you are two or more.

For raw fish amateurs one may fancy it in salads, such as the hirame konbujime/sole marinated in seaweed as above,

or even better as a full sashimi set as above:
From top left clockwise:
Thin slices of Isaki/a variety of grouper typical of Suruga Bay intersped with thin slices of lemon, Akami/Lean tuna, Suzuki/Seabass, Hirame/Sole, Chutoro/semi-fat tuna and Hirame Konbu Jime/Sole marinated in seaweed (different method from above).

Frankly speaking, I will need to visit the place a few more times before I can do it justice!
Incidentally, Ukido includes a very reasonable hotel with full amenities I will try to report on later!

Ukido
Shizuoka City, Aoi Ku, Koyamachi, 11-1, Fugetsuro
Tel.: 054-2520131
Business hours: 11:30~15:00; 17:00~22:00 (until 21:00 on Sundays)
Closed on Mondays
Credit Cards OK

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

----------------------------------------
日本語のブログ
----------------------------------------

Ukidono is difficult to classify: in all honesty, it does not qualify as an Izakaya or Kaiseki (Japanese traditional) Restaurant. This is the kind of establishment that would deserve a visit from such Gastronomes as Chuckeats, Very Good Food, Luxeat and Dominique Corby.

The entrance to the actual restaurant bears nothing special about it, although it is part of the whole Fugetsuro Complex including the abode of the last Tokugawa Shogun, Tokugawa Yoshinobu.

One of the annexes was transformed seven years ago to accomodate a better-class izakaya, but still cheaper than the unaffordable Fugetsuro Restaurant, a renown, if somewhat old-fashioned, kaiseki restaurant across from Shizuoka JR Station.

One may opt for a cozy, almost private room

or even better (in my own view), the outside "corridor" along the inside of the building where you sit on high stools against a high wooden counter admiring

the inner view on the famed Japnese Garden! If you are lucky, you will be offered the intimate view of guests and kimono-clad ladies walking on the narrow bridge on their way to one of the private guest houses.

Although the food is of very high quality, the main attraction is the Shizuoka Sake List.
Apparently, they store more than a full thousand kinds of sake in their basement, featuring most of the Shizuoka Breweries.
Last week they ahd the following on offer:
Aoitenka (Yamanaka Brewery, Kakegawa City), Eikun (Yui Cho), Kikuyoi (Aoshima Brewery, Fujieda City), Kaiun (Doi Brewery, Kakegawa City), Fuji-Takasago (Fujinomiya City), Shidaizumi (Fujieda City), Isojiman (Yaizu City), Chuumasa (Yoshiya Brewery, Shizuoka City), Shosetsu (Kansawagawa Brewery, Yui Cho), Kokkou (Fukuroi City), Oomuraya (Shimada City), Hakuin Masamune (Takashima Brewery, Numazu City) and Haginishiki (Shizuoka City)!
You can order the sake by the "ichi go" flagon (180ml. from 924 yen), as a tasting set of three diferent brews (from 1,386 yen) or by the bottle.

One can choose the easy way by ordering one of the four courses (3,465~9,471 yen), although the card would be far more fun and would probably come out cheaper if you are two or more.

For raw fish amateurs one may fancy it in salads, such as the hirame konbujime/sole marinated in seaweed as above,

or even better as a full sashimi set as above:
From top left clockwise:
Thin slices of Isaki/a variety of grouper typical of Suruga Bay intersped with thin slices of lemon, Akami/Lean tuna, Suzuki/Seabass, Hirame/Sole, Chutoro/semi-fat tuna and Hirame Konbu Jime/Sole marinated in seaweed (different method from above).

Frankly speaking, I will need to visit the place a few more times before I can do it justice!
Incidentally, Ukido includes a very reasonable hotel with full amenities I will try to report on later!

Ukido
Shizuoka City, Aoi Ku, Koyamachi, 11-1, Fugetsuro
Tel.: 054-2520131
Business hours: 11:30~15:00; 17:00~22:00 (until 21:00 on Sundays)
Closed on Mondays
Credit Cards OK

Welcome back to our second installment of "What's Hot in Music City USA".  For those of you who are stargazers, this destination certainly doesn't disappoint - from Kenny Chesney, Dolly Parton and Nicole Kidman (and hubby Keith Urban), to Niki Taylor, Faith Hill (and hubby Tim McGraw), and Toby Keith - Nashville plays home to many A-listers. Continue reading...

Fast Food ist voll im Trend – sagen diesmal nicht nur die Medien. Schnell gekocht, schnell gegessen, schnell verdaut. Schon wieder Hunger. Manchmal kommt man bei diesem Beziehungstyp das Gefühl, dass er kurz vor dem Verhungern steht. Und deswegen zum Schnellimbiss rennt und das erste bestellt, das irgendwie appetitlich aussieht. Die Beweggründe mögen verständlich sein. Aber einmal unter uns: Würden Sie auch dann Fast Food wählen, wenn Sie täglich und über Jahre immer genau das essen müssten? Das wäre nicht nur äusserst ungesund, es würde Ihnen bestimmt eines Tages verleiden – und vermutlich eher in näherer als in fernerer Zukunft.

Waren Sie schon einmal in einem Gourmet-Restaurant? Wenn nicht, sollten Sie das unbedingt einmal tun. Dort zu essen, ist ein purer Genuss. Als würde man noch einmal neu geboren und hätte die Kaskaden verschiedenster Geschmacksrichtungen noch nie probiert. Dasselbe Menu schmeckt auch nach dem dritten Mal immer noch einmalig und besonders. Immer wieder entdecke ich neue Nuancen in der Zusammensetzung, die mir bisher entgangen sind. Die Mahlzeiten sind eher klein – sie bestechen durch Qualität, nicht durch Quantität. Sie sättigen nicht nur durch Druck auf die Magenwände. Auf wundersame Weise fühlt man sich nach einer solchen Mahlzeit heiter und gelöst. Und es kommt nicht selten vor, dass später beim Einschlafen noch einmal ein Lächeln über mein Gesicht gleitet, wenn ich an die vergangenen Genüsse denke.

So stelle ich mir eine perfekte Beziehung vor. Dass man nie davon ausgeht, den andern bereits in- und auswendig zu kennen. Dass man sich immer wieder auf die Suche nach neuen Nuancen begibt und dabei erstaunt feststellt, dass es tatsächlich welche gibt. Theoretisch kann diese Suche kein Ende finden – Menschen sind keine Statuen, die Persönlichkeit ist nicht in Stein gemeisselt. Wohl kaum einer ist derselbe Mensch, der er vor fünf Jahren war (und wenn doch, ist er sehr bedauernswert). Zu einem gewissen Grad ändert sich dadurch die Rezeptur, vielleicht fügt man etwas weniger Zucker hinzu, dafür etwas mehr Rosinen. Es wird sicherlich nie ein „perfektes“ Rezept sein – schon allein deswegen, weil ich nicht an Perfektion glaube. Man kann sie anstreben, aber nie erreichen. Aber es wird ein Rezept sein, dass nie langweilig wird und das einem beim Einschlafen ein Lächeln aufs Gesicht zaubert.

Hört man trotzdem auf, folgt unweigerlich der Alltag. Keine Spur mehr von den Genüssen eines Gourmets. Zurück bleibt ein Hamburger mit ranzigen Fritten. Die Beziehung stirbt einen langsamen, ranzigen Tod. Und das nur, weil einer oder beide Partner zu bequem geworden sind, aufwendig zu kochen. „Ein Hamburger tut es doch auch...“ Und irgendwann gibt es dann nicht einmal mehr diesen. Nur das Bratfett bleibt übrig.

Eine Beziehung ist ein Gericht, das jeden Tag neu gekocht wird. Möglicherweise ist die Mahlzeit an einem Tag zu sauer, zu salzig – aber das gehört dazu. Dann mischt man am nächsten Morgen die Zutaten neu, versucht es erneut. Es ist anstrengend. Aber es lohnt sich.