Oct. 14th, 2015 10:57 pm
KodoGuru S5 Ep1: Drama Notes
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earth_colorsEp. 1: "Garlic skirt steak and samgyeopsal of Inadazutsumi, Kawasaki City, Kanagawa Prefecture"
Episode Synopsis. Upon exiting from Inadazutsumi Station, Inogashira Goro (Matsushige Yutaka) is met by a slight rain. He also gets startled when a heavy-set woman (Yoristune Akiko) seems to be charging towards him... Later, he arrives safely at a futon shop, to meet with the owner Sakoda (Terada Minori). Sakoda wanted to present his daughter with a bridal gift: a dining table made in Europe, so Goro gives him a list to choose from. Then, Sakoda shows Goro a picture of his daughter...
Drama Notes:
Featured Shop:
Tama Ward, Kawasaki City,Kanagawa Prefecture. Inadazutsumi is located in Tama ward, one of the 7 wards of Kawasaki City. It is primarily "a regional commercial center and bedroom community for central Kawasaki and Tokyo." Several chemical, glass, and electronics factories are located in the ward, as well as agricultural production, which includes pears, peaches and vegetables. Attractions in the ward include: Ikuta Stidio (of NTV); ruins of Ozawa Castle, Yomiuri Land, Nihon Minka-en Museum, Taro Okamoto Museum of Art, and Fujiko F. Fujio Museum.
(info/pic: wiki, ja.wiki)
Offals or innards mentioned:
Teppou [ﾃｯﾎﾟｳ]. Beef rectum or colon. Also called "okama". According to chowhound, these are "dark pink, crunchy textured, less fatty than the other intestines." (above left pic)
Horumon [ホルモン]. Also "hormone". chowhound: "Beef small intestine, a thin tubular meat with a lot of fat, usually cut into small dices." (above right pic)
(quotes: chowhound) (pix: beef168, r.gnavi)
Shiokara [塩辛]. Salted seafood. This was already mentioned in Season 3, Ep. 3. But here is a recipe for those interested, using squid: kyotofoodie
Pechu Kimchi [ペチュキムチ]. In Korean, it's baechu kimchi [배추 김치]. In this episode, they call the kimchi, "pechu kimchi" since there are many kinds of kimchi out there. This type of kimchi is cabbage (Napa cabbage) kimchi. Thanks to anon for the clarification!
(pic: wiki)
Gomashio [ごま塩]. Wiki says, it's "a dry condiment, similar to furikake, made from unhulled sesame seeds (ごま, goma) and salt (塩, shio). It is often used in Japanese cuisine, such as a topping for sekihan. It is also sometimes sprinkled over plain rice or onigiri. Some commercially sold gomashio also has sugar mixed in with the salt." "Gomashio" is also the name used to describe having "salt and pepper hair".
(info: wiki) (pic: rakuten)
Episode Index (link)
Episode Synopsis. Upon exiting from Inadazutsumi Station, Inogashira Goro (Matsushige Yutaka) is met by a slight rain. He also gets startled when a heavy-set woman (Yoristune Akiko) seems to be charging towards him... Later, he arrives safely at a futon shop, to meet with the owner Sakoda (Terada Minori). Sakoda wanted to present his daughter with a bridal gift: a dining table made in Europe, so Goro gives him a list to choose from. Then, Sakoda shows Goro a picture of his daughter...
After the meeting, Goro feels hungry and goes in search of an eatery. A signboard catches his attention. It says, "Charcoal Yakiniku, Juen". Entering inside, Goro is ushered to a table by the shop's proprietress (Nishio Mari), who later on teaches him the shop's varied and interesting styles of eating grilled meats and offals.
Drama Notes:
Featured Shop:
Sumibi Yakiniku, JUEN
(Charcoal Grilled Meats, Juen)
(Charcoal Grilled Meats, Juen)
[炭火焼肉 寿苑]
Address:
Kanagawa Prefecture, Kawasaki City,
Tama-ku, Suge 1-3-11
Tama-ku, Suge 1-3-11
Tel. No: 044-945-2932*
(*Note: First come, first served basis; Since it's a small eatery,
reservations not accepted; only possible on your second visit)
(*Note: First come, first served basis; Since it's a small eatery,
reservations not accepted; only possible on your second visit)
How to get there:
3 min. walk from JR Inadazutsumi Station
Tama Ward, Kawasaki City,Kanagawa Prefecture. Inadazutsumi is located in Tama ward, one of the 7 wards of Kawasaki City. It is primarily "a regional commercial center and bedroom community for central Kawasaki and Tokyo." Several chemical, glass, and electronics factories are located in the ward, as well as agricultural production, which includes pears, peaches and vegetables. Attractions in the ward include: Ikuta Stidio (of NTV); ruins of Ozawa Castle, Yomiuri Land, Nihon Minka-en Museum, Taro Okamoto Museum of Art, and Fujiko F. Fujio Museum.
(info/pic: wiki, ja.wiki)
Offals or innards mentioned:
Teppou [ﾃｯﾎﾟｳ]. Beef rectum or colon. Also called "okama". According to chowhound, these are "dark pink, crunchy textured, less fatty than the other intestines." (above left pic)
Horumon [ホルモン]. Also "hormone". chowhound: "Beef small intestine, a thin tubular meat with a lot of fat, usually cut into small dices." (above right pic)
(quotes: chowhound) (pix: beef168, r.gnavi)
Shiokara [塩辛]. Salted seafood. This was already mentioned in Season 3, Ep. 3. But here is a recipe for those interested, using squid: kyotofoodie
Pechu Kimchi [ペチュキムチ]. In Korean, it's baechu kimchi [배추 김치]. In this episode, they call the kimchi, "pechu kimchi" since there are many kinds of kimchi out there. This type of kimchi is cabbage (Napa cabbage) kimchi. Thanks to anon for the clarification!
(pic: wiki)
Gomashio [ごま塩]. Wiki says, it's "a dry condiment, similar to furikake, made from unhulled sesame seeds (ごま, goma) and salt (塩, shio). It is often used in Japanese cuisine, such as a topping for sekihan. It is also sometimes sprinkled over plain rice or onigiri. Some commercially sold gomashio also has sugar mixed in with the salt." "Gomashio" is also the name used to describe having "salt and pepper hair".
(info: wiki) (pic: rakuten)
Episode Index (link)
