Month: June 2016

Experience the Making of Kamaboko

A visit to the Suzuhiro Kamaboko Village in Odawara will give you an opportunity to try your skills and hands at making this artful culinary treat. There are certified “Kamaboko Master” who have trained for years to make the perfect shape and texture of our Kamaboko. The “Kamaboko Masters”  will take part in the Kamaboko making class and show you the technique and beauty to making a perfect Kamaboko.

340_152There are classes held everyday of the week and consist of making a Kamaboko on a small wood pallet and a Chikuwa on a bamboo stick. However only the Chikuwa making is available on Wednesdays because of the Kamaboko making schedule.

kamaboko odawara chikuwaThere is no reservation needed, but classes often fill up quickly on the weekends, Saturday and Sunday, and it is a good idea to reserve a space ahead of time through the internet reservation platform or a call to the Kamaboko Museum. A walk in is also possible if there are open spaces. The classes often last about and hour and a half and will be hands on. The tools and instructions will be provided. The skill level required is very low and is suitable for children to enjoy as well.

experienceWe start by having you wear an apron and hair net to ensure cleanliness and have you wash your hand thoroughly. The area you will be making your Kamaboko and Chikuwa will be designated ahead of time when you reserve a space in the experience. Walk up to the table and start your experience.

4 kneadingThe classes will be guided by trained staff and the explanation is well done using a projector and proximity to the staff. Enjoy your time and have fun comparing your creation with the professional`s.

kamaphoto02-3After you make your Kamaboko and Chikuwa the Suzuhiro staff will cook them for you. The Kamaboko will be steamed and require about an hour to be picked up after your class finishes. The Chikuwa will be grilled and take less then 20 minutes until you can enjoy your delicious creation. Have fun and enrich your visit to Japan by making a wonderful traditional Japanese food!

Hand made Soba Noodles

Hand made noodles in a wonderful old building is an option for lunch when visiting Suzuhiro. Soba is made from ground buckwheat and one of the most popular Japanese foods loved by kids, salary men, and ladies out for a lunch. The soba noodle is a food eaten during significant times of the year for the Japanese. Soba is especially popular during the New Year as the length of the noodle symbolizes the hopes for a long and healthy year ahead.

sobaSoba is typically eaten with chopsticks, and in Japan, it is considered acceptable to slurp the noodles noisily. This is especially common with hot noodles, as drawing up the noodles quickly into the mouth helps cool them.

The soba at the Mikura restaurant in the Suzuhiro Kamaboko Village is well known for it`s quality and taste. The noodles are hand kneaded and use fresh spring water drawn from the base of the Hakone mountains. The delicate broth and wonderful items that accompany your dish make this a great culinary experience. Adding to the ambiance is the traditional building that has a long history.

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The tradition of eating soba originates from the Tokugawa period, also called the Edo period, from 1603 to 1868. In the Tokugawa era, every neighborhood had one or two soba establishments, many also serving sake, which functioned much like modern cafes where locals would stop for a casual meal. At that time, the population of Edo (Tokyo), was comparably wealthier than their rural counterparts and were more susceptible to beriberi due to their high consumption of white rice, which is low in thiamine. It was discovered that beriberi could be prevented by regularly eating thiamine-rich soba.

 

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Like many Japanese noodles, soba noodles are often served drained and chilled in the summer, and hot in the winter with a soy-based dashi broth. Extra toppings can be added to both hot and cold soba. Toppings are chosen to reflect the seasons and to balance with other ingredients. Most toppings are added without much cooking, although some are deep-fried.

 

Award Winning Craft Beer

Once again the brewers of Suzuhiro have created a Pilsner worthing of Gold at Asian Beer Cup 2016. The Hakone Pilsner took home the gold after standing out from other Asian beers. The judges chose a beer with a smooth and refreshing finish. The light and complex flavors have been honed through decades of hard work and dedication to the craft. The same pilsner also took first in the pilsner class at the Japan Brewer`s Cup Festival 2016.
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The ingredients used in the brewing are of the highest quality and sourced from around the world. Hakone Beer also uses the famous spring waters of the Hakone mountains as a base to the  wonderful brews. Our brewers have selected the finest hops from the Czech republic and the malts are chosen and imported from Australia, England, and Germany.

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Hakone Beer was created with the desire to compliment and enhance the subtle and complex flavors of Japanese food. German beer goes great with a piece of sausage, Guiness with a warm shepard`s pie, but what about sushi and Kamaboko?

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The Suzuhiro Hakone Craft Brewery creates ales, pilsners, and many other seasonal brews. You can enjoy the award winning brews at our stores in Asakusa, Odawara, and on Lake Ashi in Hakone.