Nov. 25th, 2012 10:29 pm
KodoGuru S2 Ep.7: Drama Notes
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earth_colorsEp. 7: "Pacific Saury and Sake-Steamed Clams of Iioka, Asahi City, Chiba Prefecture"
Episode Synopsis. Inogashira's sleepiness caused him to make a mistake during his out-of-town meeting with a client. He was already on his way home at a stop-over in Choshi, Chiba when he realized he had taken the wrong product item with him. Since he could not go back to his client until the afternoon of the next day, he decides to stay overnight in the coastal town of Iioka. Before he checks into a guest house, he strolls around, checking out a sweets cafe called "Light House." The next day, the relaxing view of the Pacific Ocean inspires Inogashira to have a seafood feast at a surfers' favorite hang-out called "Tsuchiya"...
(info and pic: tvtokyo)
Drama Notes:
Asahi City, Chiba. Located in northern Chiba, it was originally a town that recently became a city when it merged with other neighboring towns of Hikata, Unakami and Iioka. Its main products are seafood (mainly flounder, sardines, oysters), fruits (melons, strawberries), vegetables (tomatoes) and flowers (cyclamens, rapeseed). It also suffered damages and loss of lives during the 2011 Tohoku earthquake and tsunami.
(info: wiki)
Iioka Todai. This lighthouse has a small rooftop observation deck that offers a 360 degree panoramic view, including the (according to Chibatours) "...grand coastline with cliffs of 50m elevation above the ocean, extending about 10 km from Gyoubu Cape to Naarai beach in Choshi City." Below it, one can also view part of Byōbugaura, the so-called "Dover of the East" known for its history of marine erosion.
(info: ja.wiki) (gif: bsmile)
Namero. A mixture of chopped up raw fish (horse mackerel or sardines), miso, onions, and ginger. According to Outdoor Japan, "Namero recipes were passed down among Boso Peninsula (Chiba) fisherman who appreciated the ultra-simple “chop and mix” style. The fishy smell is covered up by ginger, spices and green leaves, while the onion adds a flavor I personally like, although some would recommend scallions (...) Some prefer to snack on the mix while having a drink, and others enjoy rolling it up into tiny balls, dropping it in ice water and downing the mix like a cold soup. Frying namero causes the dish to change names, becoming sanga, which is recommended for those not used to eating things raw."
(for more info, recipe, and pix: outdoorjapan)
Guts Ishimatsu. The veteran fisherman in this episode was played by a 70s former world boxing champion. Real name Suzuki Yuji, he is now an actor, comedian, and sports commentator. The term "Guts Pose," which is said to be attributed to him, could be a pose denoting a win (raising the arms or striking the air with the fist, for example).
(info: wiki, nosword) (pic: noikana)
Featured Lodging:
Ganpeki-sou [岸壁荘]
Address: 6 Shimonagai, Asahi, Chiba Prefecture
Tel. no: 0479-57-4936
More info and pix: blogs.yahoo, april777
Homepage: ganpekisou
Ark Shells. Or "akagai" meaning red shell or bloody clams, so called because of its high hemoglobin content, turning it into a reddish-orange color (red liquid -resembling blood- comes out when opened). Not all of it can be eaten, its edible parts are its "tongue," "thread" (akahimo) and liver.
(info and pic: shizuokasushi)
"I'm on a good wave... " Goro-san's line refers to the surfers who frequent Kujūkuri Beach. Kujūkuri Beach is a long straight coastline that's considered rare in Japan. It attracts surfers, fishermen, campers and vacationers because of its lack of reefs, making it ideal for swimming. There are trendy shops, minshukus, and hip cafes there that cater to the surfer crowd, giving off a laid-back Hawaiian and Jamaican-Reggae kind of atmosphere.
(info: travelcnn, jnto) (pic: kuu.yukihutaru)
Episode Synopsis. Inogashira's sleepiness caused him to make a mistake during his out-of-town meeting with a client. He was already on his way home at a stop-over in Choshi, Chiba when he realized he had taken the wrong product item with him. Since he could not go back to his client until the afternoon of the next day, he decides to stay overnight in the coastal town of Iioka. Before he checks into a guest house, he strolls around, checking out a sweets cafe called "Light House." The next day, the relaxing view of the Pacific Ocean inspires Inogashira to have a seafood feast at a surfers' favorite hang-out called "Tsuchiya"...
(info and pic: tvtokyo)
Drama Notes:
 | ..... |  |
| Featured Eatery: Tsuchiya Eatery [つちや食堂] Address: 5717-102 Sangawa, Asahi City, Chiba Prefecture Tel. no. 0479-57-5781 Nearest Station: 3347 m from Iioka Station More pix and info: tabelog (map) | Featured Sweets Shop: Light House [ライトハウス] Address: 1228-3 Kami-Nagai Asahi City, Chiba Prefecture Tel. no: 0479-57-2971 Nearest Station: From Choshi Station; take the bus to Jinya-cho and get off at the Iioka Lighthouse More pix and info: asahi (map) |
(info: wiki)
Iioka Todai. This lighthouse has a small rooftop observation deck that offers a 360 degree panoramic view, including the (according to Chibatours) "...grand coastline with cliffs of 50m elevation above the ocean, extending about 10 km from Gyoubu Cape to Naarai beach in Choshi City." Below it, one can also view part of Byōbugaura, the so-called "Dover of the East" known for its history of marine erosion.
(info: ja.wiki) (gif: bsmile)
Namero. A mixture of chopped up raw fish (horse mackerel or sardines), miso, onions, and ginger. According to Outdoor Japan, "Namero recipes were passed down among Boso Peninsula (Chiba) fisherman who appreciated the ultra-simple “chop and mix” style. The fishy smell is covered up by ginger, spices and green leaves, while the onion adds a flavor I personally like, although some would recommend scallions (...) Some prefer to snack on the mix while having a drink, and others enjoy rolling it up into tiny balls, dropping it in ice water and downing the mix like a cold soup. Frying namero causes the dish to change names, becoming sanga, which is recommended for those not used to eating things raw."
(for more info, recipe, and pix: outdoorjapan)
Guts Ishimatsu. The veteran fisherman in this episode was played by a 70s former world boxing champion. Real name Suzuki Yuji, he is now an actor, comedian, and sports commentator. The term "Guts Pose," which is said to be attributed to him, could be a pose denoting a win (raising the arms or striking the air with the fist, for example).
(info: wiki, nosword) (pic: noikana)
Featured Lodging:
Ganpeki-sou [岸壁荘]
Address: 6 Shimonagai, Asahi, Chiba Prefecture
Tel. no: 0479-57-4936
More info and pix: blogs.yahoo, april777
Homepage: ganpekisou
Minshuku. According to JNTO, minshuku are "family-run businesses, with the rented rooms being part of the owners' own home. They feature moderate rates (around 6,500 yen) that often includes two meals." Since it is a "guest-home type of lodging," it offers relatively fewer amenities compared to professional establishments. "Guests, for example, are expected to fold up their bedding in the morning and stow it away in a closet, just as a family member would..." The minshuku that Goro-san stayed in is called "Ganpeki-sou" (address above) which offers lodgings and meals (also known as the "Oyster House" for its oyster dishes).
(for more info: JNTO)Ark Shells. Or "akagai" meaning red shell or bloody clams, so called because of its high hemoglobin content, turning it into a reddish-orange color (red liquid -resembling blood- comes out when opened). Not all of it can be eaten, its edible parts are its "tongue," "thread" (akahimo) and liver.
(info and pic: shizuokasushi)
"I'm on a good wave... " Goro-san's line refers to the surfers who frequent Kujūkuri Beach. Kujūkuri Beach is a long straight coastline that's considered rare in Japan. It attracts surfers, fishermen, campers and vacationers because of its lack of reefs, making it ideal for swimming. There are trendy shops, minshukus, and hip cafes there that cater to the surfer crowd, giving off a laid-back Hawaiian and Jamaican-Reggae kind of atmosphere.
(info: travelcnn, jnto) (pic: kuu.yukihutaru)
