Aug. 12th, 2014 02:57 am
KodoGuru S4 Ep.5: Drama Notes
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earth_colorsEp. 5: "Young fry anchovy tempura and Mixed rice with octopus of Himakajima, Chita, Aichi Prefecture"
Episode Synopsis:
Drama Notes:
Himakajima or Himaka Island. An island in the Chita Peninsula of Aichi Prefecture, administered by the town of Minami-Chita. Its PR name is "the Island of Octopus and Blowfish". Tourists come to this island to enjoy its beaches, to fish, stay in many of its budget ryokans, dolphin watching, and partake of feasts of fresh seafood caught in the bay. Octopus motif can also be found all over the island (pix above).
(info: wiki, officialsite) (pix: kimamanihiguhei)
How to get around the island. You can bring with you your car using the ferry. Or bring your own bicycle. Or you can just do what Goro did in the episode: rent a bicycle at Ikoi Bike Rental (500 yen an hour). Or if you prefer to walk, you can apparently go around the island on foot in an hour.
(info/pix: isuzukan)
Locals as themselves. The drama made an unusual move to let the shopkeepers and locals portray themselves in this episode. The oka-san of Kitchen Barca is the actual proprietress herself (she was a natural, wasn't she?). While her son, the shopkeeper of the long established shirasu shop, Maruko Co. also took part in the filming. The owner of the tourist hotel where the cast and crew stayed in, also portrayed himself, manning the front desk. For more pix of the filming, see here.
Urashima Taro. I already mentioned this in the drama notes of KnG's S3E1. Or just read again the wiki page. :)
Tsukudani. A dark condiment made of seafood, seaweed or meat (usually leftovers) simmered in soy sauce and mirin for a long time. It can be eaten as a flavoring, mixed with white rice. Here's a recipe from yoko of umimimart.
(info/pic: wiki)
Takomeshi. Octopus mixed rice. Here's a recipe from one of my fave yt channels: cookingwithdog.
(pic: aiaicafe)
Red miso soup. Miso comes in different colors and one of them is red. Acc. to thekitchn, red miso is "with a higher percentage of soybeans and/or a longer fermentation period." Red miso is popular in Nagoya, since they use it in their miso-katsu and miso soup. For a recipe, here's houseofjapan.
(info: thektchn) (pic: stakano)
Shirasu. Baby anchovies, salted and dried. It can be eaten with rice, or part of a salad, like aemono. For Shirasu Tempura, below is a translated recipe based on cookpad's pocky25:
(info: shizuokagourmet) (pic: wikicommons)
Directions:
1) Make a batter with ★
2) Combine shirasu, perilla leaves, and sesame seeds, dip them in the batter and shape into balls or patties.
3) Heat oil in pan. When it reaches 170 degrees, fry the patties.
4) Sprinkle lemon juice over them if you like.
5) After it is done frying, place on napkin to dry.
Seafood that were mentioned but weren't shown (Pix above, left to right; Except for tako-sabu, all pix are from Otohime's menu: tabelog, nobuyukiasai):
Shako. Mantis shrimp. In Japan, it is eaten boiled, grilled, raw (sashimi) or on top of sushi rice.
Sazae. Horned turban or turbo shells, a species of sea snails. Usually grilled and eaten with soy sauce. The liver from the large species are also a delicacy.
Ise Ebi. Japanese spiny lobster. A popular item in high-end Japanese cuisine.
Tako no Maru Yu. Boiled whole octopus. Here's a recipe!
Tako Shabu-Shabu. Octopus shabu-shabu. Here's a Japanese (Hokkaido-style) recipe from cookpad's shouko: Cut the octopus as thinly as you can. Have a pot of dashi-flavored soup (kelp and bonito flakes) bubbling on your table. Put in shredded carrots, daikon, spinach, wakame (kelp). Dip the octopus slices (it will cook fast) and eat it with your favorite dipping sauce (ponzu, sesame oil, etc). When done, you can cook ramen noodles with your remaining broth and eat it as a meal-ender. (pic: mikke)
Episode Index: (link)
Episode Synopsis:
Goro goes out of town to Minamichita, Aichi Prefecture. He is supposed to meet his client, Yamashita (Tokui Yu) at the latter's workplace, the Tourism Center at the Morozaki Port. However, he is told that Yamashita has gone to Himakajima, an island in the Chita Peninsula. Learning that it's just a 10 minute boat ride to the island, Goro rides the ferry over to Himakajima, to look for his client. There, he finds out that his client seems to be dashing off from one place to another. There are no taxis or bus on that island so Goro rents a bicycle. While chasing after Yamashita on his bike to try to pass an item he promised he'd deliver directly, Goro gets lost in the charm of the island's seafood such as the grilled octopus of "Kitchen Barca"... Later, he indulges in a delightful island feast at a dining facility by the beach called "Otohime"...
(info/pix: tvtokyo)Drama Notes:
 Featured Eatery 1: OTOHIME [乙姫] Address: Aichi Prefecture, Chita, Minamachita-cho, Himakajima, Nishiko (West Port) Tel. No: 0569-68-2107 How to get there: A) Take Meitetsu's Kowa Line to Kowa Station, Chita; Take a 20 min boat ride from Kowa Port; B) If you have a car, drive further down to Morozaki Port. C) Take a boat ride to Nishiko (West Port), Himakajima More pix: tabelog; nobuyukiasai (Official site) (map) | .... |  Featured Eatery 2: KITCHEN BARCA [キッチンBarca] Address: Aichi Prefecture, Chita, Minamichita-cho, Himakajima, Odo-chi 25 Tel. No: 0569-68-2895 How to get there: A) See left side instructions; B) Take a boat ride to Higashiko (South Port), Himakajima. More pix: official site, yamanatto (map) |
Himakajima or Himaka Island. An island in the Chita Peninsula of Aichi Prefecture, administered by the town of Minami-Chita. Its PR name is "the Island of Octopus and Blowfish". Tourists come to this island to enjoy its beaches, to fish, stay in many of its budget ryokans, dolphin watching, and partake of feasts of fresh seafood caught in the bay. Octopus motif can also be found all over the island (pix above).
(info: wiki, officialsite) (pix: kimamanihiguhei)
How to get around the island. You can bring with you your car using the ferry. Or bring your own bicycle. Or you can just do what Goro did in the episode: rent a bicycle at Ikoi Bike Rental (500 yen an hour). Or if you prefer to walk, you can apparently go around the island on foot in an hour.
(info/pix: isuzukan)
Locals as themselves. The drama made an unusual move to let the shopkeepers and locals portray themselves in this episode. The oka-san of Kitchen Barca is the actual proprietress herself (she was a natural, wasn't she?). While her son, the shopkeeper of the long established shirasu shop, Maruko Co. also took part in the filming. The owner of the tourist hotel where the cast and crew stayed in, also portrayed himself, manning the front desk. For more pix of the filming, see here.
Urashima Taro. I already mentioned this in the drama notes of KnG's S3E1. Or just read again the wiki page. :)
Tsukudani. A dark condiment made of seafood, seaweed or meat (usually leftovers) simmered in soy sauce and mirin for a long time. It can be eaten as a flavoring, mixed with white rice. Here's a recipe from yoko of umimimart.
(info/pic: wiki)
Takomeshi. Octopus mixed rice. Here's a recipe from one of my fave yt channels: cookingwithdog.
(pic: aiaicafe)
Red miso soup. Miso comes in different colors and one of them is red. Acc. to thekitchn, red miso is "with a higher percentage of soybeans and/or a longer fermentation period." Red miso is popular in Nagoya, since they use it in their miso-katsu and miso soup. For a recipe, here's houseofjapan.
(info: thektchn) (pic: stakano)
Shirasu. Baby anchovies, salted and dried. It can be eaten with rice, or part of a salad, like aemono. For Shirasu Tempura, below is a translated recipe based on cookpad's pocky25:
(info: shizuokagourmet) (pic: wikicommons)
Shirasu - around 1 pack
Perilla leaves - around 10 pieces, shredded
White sesame seeds - Moderate amount
Tempura flour (cake flour is okay) - Moderate amount ★
Water - Moderate amount ★
Lemon juice - If desired
Cooking oil
Cooking oil
Directions:
1) Make a batter with ★
2) Combine shirasu, perilla leaves, and sesame seeds, dip them in the batter and shape into balls or patties.
3) Heat oil in pan. When it reaches 170 degrees, fry the patties.
4) Sprinkle lemon juice over them if you like.
5) After it is done frying, place on napkin to dry.
Seafood that were mentioned but weren't shown (Pix above, left to right; Except for tako-sabu, all pix are from Otohime's menu: tabelog, nobuyukiasai):
Shako. Mantis shrimp. In Japan, it is eaten boiled, grilled, raw (sashimi) or on top of sushi rice.
Sazae. Horned turban or turbo shells, a species of sea snails. Usually grilled and eaten with soy sauce. The liver from the large species are also a delicacy.
Ise Ebi. Japanese spiny lobster. A popular item in high-end Japanese cuisine.
Tako no Maru Yu. Boiled whole octopus. Here's a recipe!
Tako Shabu-Shabu. Octopus shabu-shabu. Here's a Japanese (Hokkaido-style) recipe from cookpad's shouko: Cut the octopus as thinly as you can. Have a pot of dashi-flavored soup (kelp and bonito flakes) bubbling on your table. Put in shredded carrots, daikon, spinach, wakame (kelp). Dip the octopus slices (it will cook fast) and eat it with your favorite dipping sauce (ponzu, sesame oil, etc). When done, you can cook ramen noodles with your remaining broth and eat it as a meal-ender. (pic: mikke)
Episode Index: (link)
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