Aug. 1st, 2014 12:08 am
KodoGuru S4 Ep.4: Drama Notes
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earth_colorsEp. 4: "Hirekalbi and Sukiyaki-style sirloin of Komiya, Hachioji, Tokyo"
Episode Synopsis:
Goro arrives in the quiet suburban area of Komiya, Hachioji to meet with a customer. Being used to meeting with business clients inside their shops in busy commercial centers and shopping districts, he is surprised to see that there was "nothing" there except residential houses. His client, Tanimura Yuya (Nomaguchi Toru), plans to open an Italian restaurant. During their meeting, the client's wife comes to give her husband a bento lunch of grilled beef. Licking his lips at the sight of delicious beef, he resolves to eat yakiniku after work. Thinking it was futile to search for a yakiniku shop in Komiya, Goro is about to head to the city center when a shop's sign catches his eye. It reads, "Yakiniku Daikoen". Smilingly, Goro, gets inside, drawn by the mouth-watering smell of grilled beef. Inside, the proprietress (Enjoji Aya) ushers him to an available table. Goro eagerly chooses from the Yakiniku menu of assorted beef cuts, pork trotters, and other Korean-style dishes...
(info/pix: tvtokyo)
Drama Notes:
Featured Eatery:
DAIKOEN
[大幸園]
Address:
Tokyo, Hachioji, Komiya 863-2
Tel. No: 042-642-1129
Nearest Station:
7 min walk from Komiya Station
via JR Hachikosen
More pix: tabelog, gotrip
(map)
Galbi or Kalbi. I already mentioned this in the drama notes for KnG's S2Ep3. Just wanted to share this article on how to cut a traditional kalbi: thedomesticman. With regards to the cut, the so-called hirekalbi mentioned in this episode, it seems the vague description resembles tenderloin, while the "top hire" (more tender than hire) is "filet mignon" or chateaubriand.
(pic: thedomesticman)
Harahorohirehare. This gag line is so old and obscure, hardly anyone on the internet knows the origin or the context wherein it was first used. It was first attributed to the Crazy Cats (a comic jazz cabaret band during the 60s) from their show "Shabondama Holiday". Apparently, it came from a skit wherein someone's lips got stung by a bee. When he looked at the mirror, he said, "Ara! Honto, hidee hare!" (Oh no! It really does look horribly swollen!"). But since his lips are swollen, what came out was "Hara, horohirehare!" It went on to became a byword, and used as a gag line in many skits, esp. after a joke falls flat (and even in songs) after that.
(info: hatena, ja.wiki)
Pig's feet cuisine. Just found out that another word for this is "pettitoes" (how cute ^^). It can be used for stock, can be pickled, deep-fried, grilled, roasted, poached or braised. In Japanese, it's called "tonsoku". In Okinawa, they call it "tebichi", and cooked mostly as a soup with miso. In Amami, Kogashima, they use it for a sweet dish called "wanhagi". In Shizuoka, theirs is "omoro", a braised dish. In Hakata, Fukuoka, it's popular as a grilled dish eaten as a side snack for drinks.
(info: wiki) (pic: dt125kazuo)
Sumiso. It's a vinegared dressing using young white or medium brown miso, vinegar, and some sugar. It is used as a dressing for salads, and as a condiment or marinade. Here's a recipe from: cooks.
(pic: rakuten)
Bunchin. Japanese traditional paper weights used for calligraphy. These are generally long and slender, made of iron and placed on the upper part of your paper while writing.
(info/pic: japancentre)
Aji-negi. Seasoned chopped leeks used as toppings for cold noodles, ramen, and yakiniku, e.g. beef tongue, or just as a condiment/garnish or a side snack for drinks. The recipe for the seasonings may differ from one shop to another. But here's a simple one from cookpad's 69yayako:
Ingredients:
½ tablespoon of sesame oil
Directions: 1) Cut up the white part of the leeks (shiraga-negi) diagonally and thinly, resembling "white hair". Toss and loosen up the "strands" carefully to increase the bulk. 2) Then, mix in in the seasonings mentioned above. Adjust according to your taste.
Zenmai namul. Zenmai are Japanese royal fern, and their fronds are edible. For the namul in this episode, the zenmai had a garlicky taste. If interested, here's a recipe from heartfulkitchenrei, translated by zetastarz.
(pic: cookpad)
Yukgaejang. It's a "spicy, soup-like Korean dish made from shredded beef with scallions and other ingredients, which are simmered together for a long time."
(info: wiki)
Ten-chin-ton-shan. If you've watched "Chiritotechin", you're familiar with this. Each syllable represent a pitch (though not always exact) for learning traditional stringed instruments like the shamisen and koto. According to kotospec, these are mnemonic syllables called kuchijamisen ("mouth-shamisen/instrument"). "These katakana words represent how the shamisen (or koto) sounds. They are used to remember melodies (...wherein...) traditional players sing the melody of shamisen (or koto) part using these words..."
(info: kotospec)
Gukbap. It is basically a meal of rice and soup. There are many versions of it in Korea, depending on the place. It can be eaten mixed together, or enjoyed separately.
(info: koreana)
Calpis. It is a Japanese uncarbonated soft drink product that has "a light, somewhat milky, and slightly acidic flavor, similar to plain or vanilla-flavored yogurt or Yakult. Its ingredients include water, nonfat dry milk and lactic acid, and is produced by lactic acid fermentation." In the US, it is marketed as "Calpico" because Calpis sounds like "cow piss" (lol).
(info/pic: wiki)
Keep bottle. Or "Bottle Keep". Bars would reserve and keep a bottle that you bought in case you didn't finish it, as part of their service, by placing your name on it. Some shops even have nice name tags for their patrons' bottles (pic above).
(info: wiki) (info: kiryu)
Episode Index: (link)
Episode Synopsis:
Goro arrives in the quiet suburban area of Komiya, Hachioji to meet with a customer. Being used to meeting with business clients inside their shops in busy commercial centers and shopping districts, he is surprised to see that there was "nothing" there except residential houses. His client, Tanimura Yuya (Nomaguchi Toru), plans to open an Italian restaurant. During their meeting, the client's wife comes to give her husband a bento lunch of grilled beef. Licking his lips at the sight of delicious beef, he resolves to eat yakiniku after work. Thinking it was futile to search for a yakiniku shop in Komiya, Goro is about to head to the city center when a shop's sign catches his eye. It reads, "Yakiniku Daikoen". Smilingly, Goro, gets inside, drawn by the mouth-watering smell of grilled beef. Inside, the proprietress (Enjoji Aya) ushers him to an available table. Goro eagerly chooses from the Yakiniku menu of assorted beef cuts, pork trotters, and other Korean-style dishes...
(info/pix: tvtokyo)
Drama Notes:
Featured Eatery:
DAIKOEN
[大幸園]
Address:
Tokyo, Hachioji, Komiya 863-2
Tel. No: 042-642-1129
Nearest Station:
7 min walk from Komiya Station
via JR Hachikosen
More pix: tabelog, gotrip
(map)
Galbi or Kalbi. I already mentioned this in the drama notes for KnG's S2Ep3. Just wanted to share this article on how to cut a traditional kalbi: thedomesticman. With regards to the cut, the so-called hirekalbi mentioned in this episode, it seems the vague description resembles tenderloin, while the "top hire" (more tender than hire) is "filet mignon" or chateaubriand.
(pic: thedomesticman)
Harahorohirehare. This gag line is so old and obscure, hardly anyone on the internet knows the origin or the context wherein it was first used. It was first attributed to the Crazy Cats (a comic jazz cabaret band during the 60s) from their show "Shabondama Holiday". Apparently, it came from a skit wherein someone's lips got stung by a bee. When he looked at the mirror, he said, "Ara! Honto, hidee hare!" (Oh no! It really does look horribly swollen!"). But since his lips are swollen, what came out was "Hara, horohirehare!" It went on to became a byword, and used as a gag line in many skits, esp. after a joke falls flat (and even in songs) after that.
(info: hatena, ja.wiki)
Pig's feet cuisine. Just found out that another word for this is "pettitoes" (how cute ^^). It can be used for stock, can be pickled, deep-fried, grilled, roasted, poached or braised. In Japanese, it's called "tonsoku". In Okinawa, they call it "tebichi", and cooked mostly as a soup with miso. In Amami, Kogashima, they use it for a sweet dish called "wanhagi". In Shizuoka, theirs is "omoro", a braised dish. In Hakata, Fukuoka, it's popular as a grilled dish eaten as a side snack for drinks.
(info: wiki) (pic: dt125kazuo)
Sumiso. It's a vinegared dressing using young white or medium brown miso, vinegar, and some sugar. It is used as a dressing for salads, and as a condiment or marinade. Here's a recipe from: cooks.
(pic: rakuten)
Bunchin. Japanese traditional paper weights used for calligraphy. These are generally long and slender, made of iron and placed on the upper part of your paper while writing.
(info/pic: japancentre)
Aji-negi. Seasoned chopped leeks used as toppings for cold noodles, ramen, and yakiniku, e.g. beef tongue, or just as a condiment/garnish or a side snack for drinks. The recipe for the seasonings may differ from one shop to another. But here's a simple one from cookpad's 69yayako:
Ingredients:
½ tablespoon of sesame oil
Dash of black pepper (optional)
Around 5 drops of chili oil (optional)
Directions: 1) Cut up the white part of the leeks (shiraga-negi) diagonally and thinly, resembling "white hair". Toss and loosen up the "strands" carefully to increase the bulk. 2) Then, mix in in the seasonings mentioned above. Adjust according to your taste.
Zenmai namul. Zenmai are Japanese royal fern, and their fronds are edible. For the namul in this episode, the zenmai had a garlicky taste. If interested, here's a recipe from heartfulkitchenrei, translated by zetastarz.
(pic: cookpad)
Yukgaejang. It's a "spicy, soup-like Korean dish made from shredded beef with scallions and other ingredients, which are simmered together for a long time."
(info: wiki)
Ten-chin-ton-shan. If you've watched "Chiritotechin", you're familiar with this. Each syllable represent a pitch (though not always exact) for learning traditional stringed instruments like the shamisen and koto. According to kotospec, these are mnemonic syllables called kuchijamisen ("mouth-shamisen/instrument"). "These katakana words represent how the shamisen (or koto) sounds. They are used to remember melodies (...wherein...) traditional players sing the melody of shamisen (or koto) part using these words..."
(info: kotospec)
Gukbap. It is basically a meal of rice and soup. There are many versions of it in Korea, depending on the place. It can be eaten mixed together, or enjoyed separately.
(info: koreana)
Calpis. It is a Japanese uncarbonated soft drink product that has "a light, somewhat milky, and slightly acidic flavor, similar to plain or vanilla-flavored yogurt or Yakult. Its ingredients include water, nonfat dry milk and lactic acid, and is produced by lactic acid fermentation." In the US, it is marketed as "Calpico" because Calpis sounds like "cow piss" (lol).
(info/pic: wiki)
Keep bottle. Or "Bottle Keep". Bars would reserve and keep a bottle that you bought in case you didn't finish it, as part of their service, by placing your name on it. Some shops even have nice name tags for their patrons' bottles (pic above).
(info: wiki) (info: kiryu)
Episode Index: (link)
no subject
I noticed Goro was again putting giant pieces of meat into his mouth! At least this time, sometimes he chewed a bit first before stuffing it in or folded it up a bit haha! I wonder....maybe in Japan, is it customary that the way the restaurant cuts the meat up, is the intended single-bite size?? So however the chef cuts the meat, that is what is one mouthful? Kinda like nigiri sushi; you are supposed to eat the whole piece in one bite, right? But I never do that because it's too large for my mouth!! So I bite it in half. Maybe it's considered sacriledge!!!! Hahaha
Have you ever eaten pigs feet the way it was prepared here? I've only eaten it boiled in soup, kinda like chicken soup except with pigs feet instead of chicken. Boiled for many hours, it has been for the last 40+ years my only Japanese good luck food eaten at New Years party at my aunt's house. Never had or even heard of, the traditional new years food until went to college. In the last couple of months I have experimented cooking pigs feet by simmering them in a broth made from tempura dipping sauce diluted a lot, and cooking them for 6-7 hours. My coworkers, at least the ones from foreign Asian countries, love it!! The local Hawaiian guys, not so much hahaha
Thanks again for you efforts!!
no subject
I too can't eat like big mouthfuls like Goro does. I really prefer cutting up food first, though it's hard to to do that with sushi. We do eat pig's leg or thigh, but not the pettitoes much. We cooked it braised sweet or crisp grilled/roasted (yum!).