Apr. 25th, 2017 06:39 pm
KodoGuru S6 Ep2: Drama Notes
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
earth_colorsEp. 2: "Pan-Fried Pork Belly with Ginger Set Meal of Yodobashi Market of Shinjuku Ward, Tokyo"
Episode Synopsis. Inogashira Goro (Matsushige Yutaka) has been up early in the morning helping a panicking client in a coffeeshop near Okubo Station, Shinjuku. The client, coffeeshop owner Takeuchi Sakura (Kochi Machiko) is very thankful to Goro for his service, and for providing the much--needed coffee cup items and accessories she needs for an exhibit set to take place that day. After the work is done, Goro sets out to find a shop where he could eat. However, it was eight o'clock in the morning, and what Goro needs is a heavy meal. He reaches Yodobashi Market, a wholesale market of fruits and vegetables, and assumes there must be a diner there. Sure enough, he finds "Iseya Shokudou", a diner frequented by the market workers. Inside, Goro is enticed by the menu of delectable set meals, and small side items...
Featured Eatery:
ISEYA Shokudou
Take no Ko Tosani [たけのこ土佐]. Bamboo shoots cooked tosani-style. "Tosani" is a cooking style, simmering ingredients like bamboo shoots in katsuobushi and soy sauce. Said to be a specialty of Tosa (now Kochi prefecture) since the region is famous for their katsuobushi. Here is a recipe: japanese-kitchen.
(info: ja.wiki) (pic: sirugohan)
Taramasalata or Taramosalata. One of the customers in this episode asked for this, he called it "taramosarada". It is a Greek recipe of salted and cured roe of "cod, carp, or grey mullet (bottarga) mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds".
(info/pic: wiki)
Hana Wasabi [花わさび]. Qusumi ordered this as a side item in the end segment. These are blossoms or buds of wasabi plant. Along with its leaves and stem, these can be blanched lightly and season with dashi broth-soy sauce condiment, or serve as vegetable tempura.
(info: daidokoro) (pic: wasabiya)
Episode Synopsis. Inogashira Goro (Matsushige Yutaka) has been up early in the morning helping a panicking client in a coffeeshop near Okubo Station, Shinjuku. The client, coffeeshop owner Takeuchi Sakura (Kochi Machiko) is very thankful to Goro for his service, and for providing the much--needed coffee cup items and accessories she needs for an exhibit set to take place that day. After the work is done, Goro sets out to find a shop where he could eat. However, it was eight o'clock in the morning, and what Goro needs is a heavy meal. He reaches Yodobashi Market, a wholesale market of fruits and vegetables, and assumes there must be a diner there. Sure enough, he finds "Iseya Shokudou", a diner frequented by the market workers. Inside, Goro is enticed by the menu of delectable set meals, and small side items...
Drama Notes:
Featured Eatery:
ISEYA Shokudou
[伊勢屋食堂]
Address: Tōkyō, Shinjuku Ward,
Kita-Shinjuku 4 - 2 - 1
Kita-Shinjuku 4 - 2 - 1
Tel. No: 03-3364-0456
How To Get There:
5 min. walk from JR Okubo Station
More info/pix:
Buta Bara [豚ﾊﾞﾗ]. This was confusing for me since it can mean either "pork belly" or "pork rib". "Buta bara" had been mentioned in previous episodes of KodoGuru, and I probably mistakenly translated them in the subs as "pork ribs" when it was actually "pork belly" (you wouldn't know unless they show it to you). Apparently, in Japan they're considered the same (?) since "pork belly is pork rib with the bones removed" (huh?). I guess they have their own definition and name for parts of meats.
(info: weblio, ja.wiki, yahooQ&A)
(info: weblio, ja.wiki, yahooQ&A)
Take no Ko Tosani [たけのこ土佐]. Bamboo shoots cooked tosani-style. "Tosani" is a cooking style, simmering ingredients like bamboo shoots in katsuobushi and soy sauce. Said to be a specialty of Tosa (now Kochi prefecture) since the region is famous for their katsuobushi. Here is a recipe: japanese-kitchen.
(info: ja.wiki) (pic: sirugohan)
Taramasalata or Taramosalata. One of the customers in this episode asked for this, he called it "taramosarada". It is a Greek recipe of salted and cured roe of "cod, carp, or grey mullet (bottarga) mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds".
(info/pic: wiki)
Hana Wasabi [花わさび]. Qusumi ordered this as a side item in the end segment. These are blossoms or buds of wasabi plant. Along with its leaves and stem, these can be blanched lightly and season with dashi broth-soy sauce condiment, or serve as vegetable tempura.
(info: daidokoro) (pic: wasabiya)
What Was Actually Said:
Japanese Wholesaler's Market Pricing Jargon. Lol I found this fascinating so I'll just give it a bit of a long explanation here. When Goro heard the market worker talking on the phone, the guy was saying: "The cabbages go for getame. The potatoes are darihan." As a background on this, market people have their own codes for numbers, and prices (vegetable/fruit market number jargon, btw, is different from those used in meat/fish market). It is useful I guess when negotiating with buyers and sellers. A "getame" can mean "35", "350", "3500", which one is it? You have to use your logical thinking. For example, if you want to buy a bunch of tomatoes, you ask the clerk how much is the price. The clerk will say "darihan". It can mean "45", "450" or "4500". Since 45 yen is too cheap, and 4500 yen is too expensive, so it means the tomatoes cost 450 yen. According to past-orange, as a consumer, you can find it useful to memorize these codes (they have code names from 1-100). For example, when buying a box of apples and ask the Clerk A about the price, Clerk A isn't sure how much so he asks Clerk B...
Clerk A to Clerk B: How much is the box of apples?
Clerk B to Clerk A: (Not knowing Customer can understand their secret code) "Narabi (22, 220, 2200). Sell it for brikyuu (29, 290, 2900)!"
Japanese Wholesaler's Market Pricing Jargon. Lol I found this fascinating so I'll just give it a bit of a long explanation here. When Goro heard the market worker talking on the phone, the guy was saying: "The cabbages go for getame. The potatoes are darihan." As a background on this, market people have their own codes for numbers, and prices (vegetable/fruit market number jargon, btw, is different from those used in meat/fish market). It is useful I guess when negotiating with buyers and sellers. A "getame" can mean "35", "350", "3500", which one is it? You have to use your logical thinking. For example, if you want to buy a bunch of tomatoes, you ask the clerk how much is the price. The clerk will say "darihan". It can mean "45", "450" or "4500". Since 45 yen is too cheap, and 4500 yen is too expensive, so it means the tomatoes cost 450 yen. According to past-orange, as a consumer, you can find it useful to memorize these codes (they have code names from 1-100). For example, when buying a box of apples and ask the Clerk A about the price, Clerk A isn't sure how much so he asks Clerk B...
Clerk A to Clerk B: How much is the box of apples?
Clerk B to Clerk A: (Not knowing Customer can understand their secret code) "Narabi (22, 220, 2200). Sell it for brikyuu (29, 290, 2900)!"
Clerk A to Customer: "It's 2900 yen."
Customer: "Eh~? Are you selling it to me at a higher price? Please make it cheaper!"
(info: past-orange)
Recipe for Pan-Fried Pork Belly with Ginger. This is based on yamachan父's recipe from cookpad, modified by me to make it similar to the one shown in this episode:
(Serves 3-4)
Ingredients for Ginger Sauce:
Procedures:
1. Heat oil in a pan, and fry ginger and garlic. Pour soy sauce and mirin, mix and bring to a boil.
2. Remove from pan, strain and separate sauce from ginger/garlic. Tip: You can prepare this beforehand. Just store them in the refrigerator in separate containers (for a month), and use when needed.
3. In a pan of heated oil, fry pork belly strips on both sides. When they have changed color, add the ginger/garlic. Then, pour in the sauce. Let it simmer until cooked.
4. Add the leeks and stir.
5. Remove first the pork and leeks, place in a dish. Pour the rest of the ginger sauce on it. Serve with rice and if you like, cabbage and tomato relish.
Episode Index (link)
Customer: "Eh~? Are you selling it to me at a higher price? Please make it cheaper!"
(info: past-orange)
Recipe for Pan-Fried Pork Belly with Ginger. This is based on yamachan父's recipe from cookpad, modified by me to make it similar to the one shown in this episode:
(Serves 3-4)
Ingredients for Ginger Sauce:
Minced Ginger (50 g); Minced Garlic (25 g); Soy sauce (90 g); Mirin (90 g)
Other Ingredients:
Other Ingredients:
Pork belly, sliced thinly (150 g)
Negi or Leeks, chopped green and white parts (appropriate amount)
Oil for frying (appropriate amount)Negi or Leeks, chopped green and white parts (appropriate amount)
Procedures:
1. Heat oil in a pan, and fry ginger and garlic. Pour soy sauce and mirin, mix and bring to a boil.
2. Remove from pan, strain and separate sauce from ginger/garlic. Tip: You can prepare this beforehand. Just store them in the refrigerator in separate containers (for a month), and use when needed.
3. In a pan of heated oil, fry pork belly strips on both sides. When they have changed color, add the ginger/garlic. Then, pour in the sauce. Let it simmer until cooked.
4. Add the leeks and stir.
5. Remove first the pork and leeks, place in a dish. Pour the rest of the ginger sauce on it. Serve with rice and if you like, cabbage and tomato relish.
Episode Index (link)
