Jul. 29th, 2015 09:25 pm
Hondana Shokudo S2 Ep2: Drama Notes
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earth_colorsEp. 2: "Pasta Volume"
Episode Synopsis: It is a normal day at Nishiki and Jiro's house. As usual the two are scrambling to catch the deadline. They know that Sakurada is coming any minute now, to fetch their manuscript. However, they have not even reached the halfway part yet. They hear someone at the door. Thinking it is Sakurada, the two decide to apologize immediately. But instead of her, another person has come. It is a fresh, bright-eyed editor named Kikuta (Inaba Yu). Relieved, Nishiki and Jiro sees the newcomer as friendly and amiable. They expect that he will not be as strict as Sakurada. However....
Drama Notes:
Shaving one's head as a form of apology. Aside from dogeza (going down on one's knees and bowing), shaving one's head or a getting a "monk's haircut" is seen as sacrificing something (your hair) in order to show regret and remorse.
(info: jetunisia) (pic: xn)
Makunouchi [幕の内] A type of bento that usually consists of "fish, meat, pickles, eggs and vegetables along with rice and an umeboshi." It literally means "in between acts" because it was sold and eaten during intermissions when watching Noh and Kabuki plays.
(info/pic: wiki)
Sobameshi [そばめし]. A combination of yakisoba and fried rice. The reason Jiro says his Sea Pasta looks similar to sobameshi is because the noodles in this dish are also cut up into short strips.
Recipes featured in this episode (Translated from recipes posted by NHK, with some modifications; pix from NHK):
Hijiki Pasta (From "Ore, Rifure")
Serves 2
Ingredients: Hijiki (dried) 30g; Water for soaking (appropriate amount); Kezuribushi (chunky bonito and mackerel flakes) 25g; Kelp (desired amount); Water 800ml; Ubemoshi 2 pcs; Black vinegar 1.5 TB; Soy sauce 1.5 TB; Mirin 1 TB; Spaghettini 150g; Garlic two cloves; Takonotsume (hawk claw chilies) 2 pcs; Olive oil, 2 TB; Salt and black pepper as appropriate
Steps:
1) Reconstitute the hijiki in a large bowl of water.
2) Make a dashi broth. Heat water and kelp in a pot, and once it boils, remove the kelp. Place kezuribushi in a sift cloth bag and immerse in the water and then remove.
3) Drain the hijiki, and place in a wok. Add the broth, 2 pcs of umeboshi, black vinegar, mirin, and soy sauce. Boil down until the broth is almost gone.
4) On a frying pan, saute mashed garlic in olive oil. Add takonotsume, and continue sauteeing until the aroma comes out. Then, add the hijiki-umeboshi mixture and fry over high heat.
5. Boil spaghettini until firm, and add these to the hijiki. Use the spaghettini's cooking liquid to add and adjust the water content. Season with salt and black pepper and adjust to taste.
Sea Pasta (from "Murakami Ryu Ryori Shosetsu-shu")
Ingredients (good for 1 paella pan measuring 26 cms):
Cappellini 100g; Mussels 150g; Rockfish 2 pcs; Prawns, 4 pcs; Shrimps (peeled) 100g; Water 300ml; Garlic (minced) 5g (1 piece); Olive oil 80ml; Italian parsley; Lemon
Steps:
1) Put the mussels and rockfish in a pot of water and boil to make a seafood broth.
Napolitan Spaghetti (from "FamiResu)
Serves 2
Ingredients: Red sausages 6 pcs; Slab of bacon 40g; Onion 60g; Green bell pepper 1 pc; Canned boiled mushroom 50g; Ketchup 4 TB; Olive oil or salad oil 2 TB; Boiled spaghettini 150g; Salt and black pepper as appropriate
Steps:
1) Cut the sausages into the shape of an octopus. Cut the bacon, and mince the onions and green bell peppers.
2) Heat the olive oil or salad oil in a frying pan, add and fry the sausages, bacon, onion, and bell pepper.
3) Once they are fried lightly, add the mushrooms, then the boiled spaghettini and ketchup, and mix well. Season with salt and pepper and adjust to taste.
Toast (from "Machi no Arabesuku)
Serves 2
Ingredients: Loaf of bread (unsliced) 2 pcs; Butter 40g; Salt as appropriate
Steps:
1) Cut the bread into thick slices.
Episode Synopsis: It is a normal day at Nishiki and Jiro's house. As usual the two are scrambling to catch the deadline. They know that Sakurada is coming any minute now, to fetch their manuscript. However, they have not even reached the halfway part yet. They hear someone at the door. Thinking it is Sakurada, the two decide to apologize immediately. But instead of her, another person has come. It is a fresh, bright-eyed editor named Kikuta (Inaba Yu). Relieved, Nishiki and Jiro sees the newcomer as friendly and amiable. They expect that he will not be as strict as Sakurada. However....
Drama Notes:
Shaving one's head as a form of apology. Aside from dogeza (going down on one's knees and bowing), shaving one's head or a getting a "monk's haircut" is seen as sacrificing something (your hair) in order to show regret and remorse.
(info: jetunisia) (pic: xn)
Makunouchi [幕の内] A type of bento that usually consists of "fish, meat, pickles, eggs and vegetables along with rice and an umeboshi." It literally means "in between acts" because it was sold and eaten during intermissions when watching Noh and Kabuki plays.
(info/pic: wiki)
Sobameshi [そばめし]. A combination of yakisoba and fried rice. The reason Jiro says his Sea Pasta looks similar to sobameshi is because the noodles in this dish are also cut up into short strips.
(info: lafujimama) (pic: photozou)
Murakami Ryu [村上 龍]. He is a well-known novelist and short story writer. His novels "explore human nature through themes of disillusion, drug use, surrealism, murder and war set against the dark backdrop of Japan." His most popular works include "Almost Transparent Blue", "Coin Locker Babies" and "In the Miso Soup".
(info: wiki)
Featured Food Literature (with above book covers from left to right):
"Ore, Rifure" (I, Refrigerator) [俺、リフレ] by Hikita Kunio (Publisher: Kadokawa). The synopsis: "A story told in the eyes of a refrigerator. Made in Sweden, the fridge was brought over to Japan by an Italian writer to a Japanese writer's house. It was too big and does not even fit. After the Isaku couple took custody of a young boy who happens to be a genius violinist, the situation at the house becomes suspicious.. The battle over 'talent' has begun."
(info/pic: kadokawa)
"Machi no Arabesuku" [ファミレス] (Arabesque City) by Atoda Takashi (Publisher: Shinchosha). The official synopsis says: "Why is that? When you are walking in the city, things that you pass by revive thoughts of your beloved. It seems like the memory of that love is permanently etched in some corners of the landscapes. Inokashira Park, Azabu Juban, Ginza, Gotanda, Kagurazaka, Asakusa, Kamata, Shinjuku-Juniso, Zenpukuji... These moments emerge unexpectedly: words of promises that were not lies; utterances of farewell that seemed to stifle you... On that day, at that time, in that place... Stapled on the album pages of Tokyo are 12 scenes of painful love gone by."
(info/pic: shinchosha)
Murakami Ryu [村上 龍]. He is a well-known novelist and short story writer. His novels "explore human nature through themes of disillusion, drug use, surrealism, murder and war set against the dark backdrop of Japan." His most popular works include "Almost Transparent Blue", "Coin Locker Babies" and "In the Miso Soup".
(info: wiki)
Featured Food Literature (with above book covers from left to right):
"Ore, Rifure" (I, Refrigerator) [俺、リフレ] by Hikita Kunio (Publisher: Kadokawa). The synopsis: "A story told in the eyes of a refrigerator. Made in Sweden, the fridge was brought over to Japan by an Italian writer to a Japanese writer's house. It was too big and does not even fit. After the Isaku couple took custody of a young boy who happens to be a genius violinist, the situation at the house becomes suspicious.. The battle over 'talent' has begun."
(info/pic: kadokawa)
"Murakami Ryu: Ryori Shosetsu-shu" (Cuisine Novel Collection) [村上龍『村上龍料理小説集] by Murakami Ryu (Publisher: Shueisha). The synopsis in the drama: "Murakami Ryu vividly portrays in this short story collection, a variety of dishes that he encountered in the world alongside themes of life, wins and losses, and love." In the official site, the synopsis says: " 'Good food'... it is everywhere. But 'sensual cuisine' is not the only thing in this book. Topics such as stirrings of the heart, a birth of a secret, and the emergence of a guilty consciousness are also featured in these 32 stories of extravagant, sensual dishes." Places like Vienna, Barcelona and Tokyo are the settings. Dishes include fejioda with pork offals, blowfish roe, steamed Burmese catfish, raw reindeer liver Lapland-style, curry goat brains, etc.
(info/pic: homepage)
"FamiResu" [ファミレス] (Family Restaurant) by Shigematsu Kiyoshi (Publisher: Nihon Keizai Shimbun). The synopsis in the drama: "Three middle-aged fathers are at the mercy of their ever-changing families. To improve their ties with their families, the men put their minds and hearts into making a number of dishes." The official synopsis says: "Cooking can be an act of kindness. When you cook for someone, you do your best to make it good... While capturing the casual everyday life with a light comedy touch, (Shigematsu's novel) is a powerful work that sees through the ways of the people of today, the true sense of self-reliance and mutual cooperation... Streets, everyday life, as well as forms of family are changing. That is why, we live to keep alive those things that do not change. And since it takes time and effort, dishes become delicious. Same goes for life as well..."
(info/pic: nihonkezai)
(info/pic: homepage)
"FamiResu" [ファミレス] (Family Restaurant) by Shigematsu Kiyoshi (Publisher: Nihon Keizai Shimbun). The synopsis in the drama: "Three middle-aged fathers are at the mercy of their ever-changing families. To improve their ties with their families, the men put their minds and hearts into making a number of dishes." The official synopsis says: "Cooking can be an act of kindness. When you cook for someone, you do your best to make it good... While capturing the casual everyday life with a light comedy touch, (Shigematsu's novel) is a powerful work that sees through the ways of the people of today, the true sense of self-reliance and mutual cooperation... Streets, everyday life, as well as forms of family are changing. That is why, we live to keep alive those things that do not change. And since it takes time and effort, dishes become delicious. Same goes for life as well..."
(info/pic: nihonkezai)
"Machi no Arabesuku" [ファミレス] (Arabesque City) by Atoda Takashi (Publisher: Shinchosha). The official synopsis says: "Why is that? When you are walking in the city, things that you pass by revive thoughts of your beloved. It seems like the memory of that love is permanently etched in some corners of the landscapes. Inokashira Park, Azabu Juban, Ginza, Gotanda, Kagurazaka, Asakusa, Kamata, Shinjuku-Juniso, Zenpukuji... These moments emerge unexpectedly: words of promises that were not lies; utterances of farewell that seemed to stifle you... On that day, at that time, in that place... Stapled on the album pages of Tokyo are 12 scenes of painful love gone by."
(info/pic: shinchosha)
Recipes featured in this episode (Translated from recipes posted by NHK, with some modifications; pix from NHK):
Hijiki Pasta (From "Ore, Rifure")
Serves 2
Ingredients: Hijiki (dried) 30g; Water for soaking (appropriate amount); Kezuribushi (chunky bonito and mackerel flakes) 25g; Kelp (desired amount); Water 800ml; Ubemoshi 2 pcs; Black vinegar 1.5 TB; Soy sauce 1.5 TB; Mirin 1 TB; Spaghettini 150g; Garlic two cloves; Takonotsume (hawk claw chilies) 2 pcs; Olive oil, 2 TB; Salt and black pepper as appropriate
Steps:
1) Reconstitute the hijiki in a large bowl of water.
2) Make a dashi broth. Heat water and kelp in a pot, and once it boils, remove the kelp. Place kezuribushi in a sift cloth bag and immerse in the water and then remove.
3) Drain the hijiki, and place in a wok. Add the broth, 2 pcs of umeboshi, black vinegar, mirin, and soy sauce. Boil down until the broth is almost gone.
4) On a frying pan, saute mashed garlic in olive oil. Add takonotsume, and continue sauteeing until the aroma comes out. Then, add the hijiki-umeboshi mixture and fry over high heat.
5. Boil spaghettini until firm, and add these to the hijiki. Use the spaghettini's cooking liquid to add and adjust the water content. Season with salt and black pepper and adjust to taste.
Sea Pasta (from "Murakami Ryu Ryori Shosetsu-shu")
Ingredients (good for 1 paella pan measuring 26 cms):
Cappellini 100g; Mussels 150g; Rockfish 2 pcs; Prawns, 4 pcs; Shrimps (peeled) 100g; Water 300ml; Garlic (minced) 5g (1 piece); Olive oil 80ml; Italian parsley; Lemon
Steps:
1) Put the mussels and rockfish in a pot of water and boil to make a seafood broth.
2) In a pan, saute garlic in olive oil. As the aroma comes out, lightly fry the prawns and shrimp. Add the cappellini after breaking them into 2-3 centimeters in length, and continue frying.
3) When the cappellini changes color, add the broth along with the seafood and let it boil.
3) When the cappellini changes color, add the broth along with the seafood and let it boil.
4) When the water has evaporated, turn off the heat, remove the seafood. Bake only the cappellini for 15-20 minutes inside a 200 degree Celsius oven until the top is golden brown. In the meantime, debone the rockfish.
5. When the pasta is done, place on top of it, the shrimp, the mussels, and rockfish, and garnish with Italian parsley, and lemon wedges.
5. When the pasta is done, place on top of it, the shrimp, the mussels, and rockfish, and garnish with Italian parsley, and lemon wedges.
Napolitan Spaghetti (from "FamiResu)
Serves 2
Ingredients: Red sausages 6 pcs; Slab of bacon 40g; Onion 60g; Green bell pepper 1 pc; Canned boiled mushroom 50g; Ketchup 4 TB; Olive oil or salad oil 2 TB; Boiled spaghettini 150g; Salt and black pepper as appropriate
Steps:
1) Cut the sausages into the shape of an octopus. Cut the bacon, and mince the onions and green bell peppers.
2) Heat the olive oil or salad oil in a frying pan, add and fry the sausages, bacon, onion, and bell pepper.
3) Once they are fried lightly, add the mushrooms, then the boiled spaghettini and ketchup, and mix well. Season with salt and pepper and adjust to taste.
Toast (from "Machi no Arabesuku)
Serves 2
Ingredients: Loaf of bread (unsliced) 2 pcs; Butter 40g; Salt as appropriate
Steps:
1) Cut the bread into thick slices.
2) Scatter small amounts of butter all over the slice of bread.
3) Place in a toaster oven and toast. When the butter has melted a bit, spread the melted butter evenly all over the bread. Place back inside the toaster.
4) When bread is well toasted, remove it from the toaster, and sprinkle some salt.
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