Aug. 19th, 2014 09:34 pm
KodoGuru SP 2014: Drama Notes
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earth_colorsKodoku no Gurume Misummer Hakata Business Trip Special: "Mackerel-Sesame and Spring chicken soup-taki of Nakasu, Hakata Ward, Fukuoka City, Fukuoka Prefecture"
SP's Synopsis:
Drama Notes:
Fukuoka City. Fukuoka is one of Japan's largest and most populated cities. It was also "elected as one of Newsweek's 10 "Most Dynamic Cities" in its July 2006 issue (...) chosen for its central Asian location, increasing tourism and trade, and a large increase in volume at its sea and airport. Fukuoka has a diverse culture and a wide range of cultural attractions."
(info: pic: japan-guide)
Hakata. It is one of Fukuoka's wards. It is known for its products (Hakata dolls, kimono textiles, noodles), food (tonkotsu, mizutaki), and festivals (Hakata Gion Yamakasa). Its also known for its street food stalls (or yatai) along Nakasu area that open at night (pic above) where Goro is seen walking at the end of the episode.
(info: wiki) (pic: japan-guide)
Long established shop. The show seems to be paying tribute to long-established shops (or having an old history/legacy) by featuring them when Goro goes on an out of town business trip. First it was the cafe of Hakone; and second was the shirasu-ya in the Himakajima episode. This time, it's the Okumura Shoten, established in 1884. It's a shop that sells traditional Hina dolls, fireworks, carp banners, candies and Bon lanterns, currently being managed by its 4th generation owner.
(info and pic: okumura-shoten)
Fukuoka talents as guests. Guest stars in this SP are mostly comedians born or based in Fukuoka. Most particularly the udon-maker played by beloved comedian Komatsu "Oyabun" Masao. Other Fukuoka-based comedians who guested include: "pantomime oji-san" Nakamura Yuji (as Okumura), Kenbo Tanaka (oji-san customer); Kotobuki Kazumi, Combat Man ("salarymen" customers), and Ikeuchi Yusuke (heavyset customer)
The SP Story. The SP seems to be partly based on the manga's Chapter 7: "Takoyaki of Nakatsu, Kita Ward, Osaka City, Osaka". In the manga, Goro is strolling through the streets of Osaka. He stops by a food stand and sits with a bunch of locals, having takoyaki while talking merrily in Osakan dialect. They curiously and good-naturedly "pick on" Goro's Tokyo roots and sombre demeanor, by calling him "cool" and "hard-boiled".
Hakata Udon. Hakata is known for its ramen dishes but as a theory goes, it is said to be the birthplace of udon as well. The udon of Hakata is characterized by its really thick and soft texture and often topped with deep-fried round fish cake called "maruten", or a tempura of burdock root called "goboten". It is eaten with leeks, shichimi or yuzukosho.
(info: fukuoka now, japanesefood-life)
Mizutaki vs. Soup-taki. Mizutaki is a kind of hot pot dish in which meat (usually chicken) and vegetables are cooked in unseasoned broth (depends on the region) and dipped in ponzu sauce. Meanwhile, Soup-taki is the same thing except it's minced meat of spring chicken, and instead of ponzu sauce, it's some sort of a vinegar-light soy sauce-pepper combination. I assume the latter is more of a recent Fukuoka invention, and preferably uses the local chicken called Hanamidori.
The pix above (from left to right) from this Hakata restaurant, Mizutaki Nagano tell how Fukuoka-style mizutaki and soup-taki are ideally enjoyed as a 4 course meal (rather than the ingredients strewn together):
1st course: First, the attendant prepares Mizutaki, boiling young chicken (bone-in, cut in bite-sized pieces) while you munch on some appetizers; The attendant removes scum floating on top of the broth and also will save and set aside some of the broth for later use. You eat the cooked chicken with the vinegar/soy sauce condiment and sip some soup;
2nd course: Soup-taki comes next. By now, the broth has been flavored with the previous chicken. Liver is added to it and minced chicken shaped into balls. When cooked, eat them dipped with the sauce;
3rd course: The attendant adds to the broth with some of the saved liquid from before; Next, vegetables and tofu (optional: mushrooms, konnyaku strips) are simmered and then eaten with the sauce as well;
4th and last course: The attendant makes some porridge with the remaining broth using rice, egg, and some more seasonings. Eat it with pickled ginger (optional).
If you want more of the "Fukuoka Mizutaki experience", you can watch this video uploaded by Richard Yung, taken at Hanamidori restaurant in Hakata.
(info/pix: mizutaki nagano via tabelog)
Okiuto. Made from seaweed called "ego-so" or "ego-nori" and eaten for breakfast in Fukuoka, dressed in a sauce like Sumiso sauce. You can watch this video on how okiuto is made.
(info/pic: ja.wiki)
Wrestling terms.
Ali Kick: It was from the rather infamous 1976 fight between Muhammad Ali and Japanese pro-wrestler Antonio Inoki. One of the rules of this special bout is that Inoki is "not be allowed to throw Ali, or tackle him, and could not land any kicks unless he had one knee in contact with the mat." So "majority of the fight saw Inoki on his back kicking Ali’s legs, occasionally connecting." (info/pic: wiki, theguardian)
Octopus Hold. Also nicknamed "The Japanese Twist", popularized by Antonio Inoki and calls it "Maji-Gatame" (or Inverted Swastika Hold). It's too tedious to describe so just look at the right pic above. ^^ (info/pic: wiki, prowrestling)
Hakata Gion Yamakasa. A summer festival wherein the men from different boroughs (nagare) of the city compete by racing through the streets wearing happi coats and loincloths, while carrying a shrine and getting doused with water. In the episode, the patrons talk about belonging to the "Ebisu-Nagare" team.
(info/pic: fukuoka-now, japantimes)
Other Fukuoka staples (with pix above from left to right).
Hakata's Inari. Triangular-shaped inarizushi. Here's a recipe from Ancchan, translated by erika0529.
Karashi Mentaiko. Spicy wall-eyed pollack roe marinated slowly in chili pepper sauce. Many shops boast of having their own unique secret recipe. It goes well with rice or drinks, and can be an ingredient for pasta or pizza. Here's more info from nippon. (pic: ja.wiki)
Yuzu-kosho. Citrus pepper paste, a condiment that's made from yuzu, chili peppers and salt. Originally eaten with nabemono, it went on to be used as a condiment for many types of food. (info: wiki; pic: oisiso)
Karashi Takana. Pickled mustard greens sauteed in chili peppers and sesame oil. It can be eaten along with ramen. Here's a translated recipe based on nin of cookpad's recipe: (pic cookpad)
A) Chop up some 150 g of pickled mustard greens (you can buy them from an Asian grocery or you can make them using standard recipes found on the net but if you prefer homemade Japanese style this JP recipe says you can pickle mustard greens using salt with flavorings: white soy sauce, taka no tsume, and kelp used for dashi).
B) Slice open chili peppers and remove the seeds. Cut them diagonally into small 3mm slivers.
C) Heat sesame oil on a pan, and once it reaches high heat, put in the mustard and cook for 1 minute.
D) Add sesame seeds and chopped chili peppers and cook for 2 minutes more.
Episode Index: (link)
SP's Synopsis:
Goro is on a business trip to Fukuoka Prefecture, Kyushu. He arrives in Hakata Ward on a hot summer day. First, he visits an old friend and colleague, Okumura (Nakamura Yuji) who is managing a long established store in Gofukumachi. Then he decides to try and taste some Fukuoka-style udon at a nearby quiet shop called, "Miyake Udon", that is being managed by a mild-mannered old gent (Komatsu Masao). Afterwards, he makes his presentation in front of the city's Chamber of Commerce.
Upon completion of his work, Goro checks in at a hotel in Nakasu. Shortly thereafter, he eagerly goes to check out the area. At a back alley, he stumbles upon a tavern/eatery called "Kazutomi". Curious but reluctant to enter since it was a drinking tavern, he is ushered in, nevertheless, by the shop's proprietress (Lily). Other patrons take notice of his "Tokyo" air and reserved demeanor. Despite feeling uncomfortable, Goro stays and orders Fukuoka delicacies prepared with a unique twist by the shop's Taisho. He eats with gusto, surrounded by the jovial voices of other customers who are speaking in Hakata-ben...
Upon completion of his work, Goro checks in at a hotel in Nakasu. Shortly thereafter, he eagerly goes to check out the area. At a back alley, he stumbles upon a tavern/eatery called "Kazutomi". Curious but reluctant to enter since it was a drinking tavern, he is ushered in, nevertheless, by the shop's proprietress (Lily). Other patrons take notice of his "Tokyo" air and reserved demeanor. Despite feeling uncomfortable, Goro stays and orders Fukuoka delicacies prepared with a unique twist by the shop's Taisho. He eats with gusto, surrounded by the jovial voices of other customers who are speaking in Hakata-ben...
Drama Notes:
 Featured Eatery: KAZUTOMI [一富] Address: Fukuoka Prefecture, Fukuoka City, Hakata Ward, Nakasu 4-2-24 Tel. No: 092-281-5120 Nearest Station: More than a four minute walk from Nakasukawabata Station via Hakozaki Subway Line Pix: fo.iichiko, tabearukifukuoka: 1, 2 (map) | ..... |  Featured Eatery: MIYAKE UDON [みやけうどん] Address: Fukuoka Prefecture, Fukuoka City, Hakata Ward, Upper Gofukumachi 10-24 Tel. No: 092-291-3453 Nearest Station: Two minute walk from Gofukumachi Station via Hakozaki Subway Line Pix: tabelog, taromag, nsan (map) |
Fukuoka City. Fukuoka is one of Japan's largest and most populated cities. It was also "elected as one of Newsweek's 10 "Most Dynamic Cities" in its July 2006 issue (...) chosen for its central Asian location, increasing tourism and trade, and a large increase in volume at its sea and airport. Fukuoka has a diverse culture and a wide range of cultural attractions."
(info: pic: japan-guide)
Hakata. It is one of Fukuoka's wards. It is known for its products (Hakata dolls, kimono textiles, noodles), food (tonkotsu, mizutaki), and festivals (Hakata Gion Yamakasa). Its also known for its street food stalls (or yatai) along Nakasu area that open at night (pic above) where Goro is seen walking at the end of the episode.
(info: wiki) (pic: japan-guide)
Long established shop. The show seems to be paying tribute to long-established shops (or having an old history/legacy) by featuring them when Goro goes on an out of town business trip. First it was the cafe of Hakone; and second was the shirasu-ya in the Himakajima episode. This time, it's the Okumura Shoten, established in 1884. It's a shop that sells traditional Hina dolls, fireworks, carp banners, candies and Bon lanterns, currently being managed by its 4th generation owner.
(info and pic: okumura-shoten)
Fukuoka talents as guests. Guest stars in this SP are mostly comedians born or based in Fukuoka. Most particularly the udon-maker played by beloved comedian Komatsu "Oyabun" Masao. Other Fukuoka-based comedians who guested include: "pantomime oji-san" Nakamura Yuji (as Okumura), Kenbo Tanaka (oji-san customer); Kotobuki Kazumi, Combat Man ("salarymen" customers), and Ikeuchi Yusuke (heavyset customer)
The SP Story. The SP seems to be partly based on the manga's Chapter 7: "Takoyaki of Nakatsu, Kita Ward, Osaka City, Osaka". In the manga, Goro is strolling through the streets of Osaka. He stops by a food stand and sits with a bunch of locals, having takoyaki while talking merrily in Osakan dialect. They curiously and good-naturedly "pick on" Goro's Tokyo roots and sombre demeanor, by calling him "cool" and "hard-boiled".
Hakata Udon. Hakata is known for its ramen dishes but as a theory goes, it is said to be the birthplace of udon as well. The udon of Hakata is characterized by its really thick and soft texture and often topped with deep-fried round fish cake called "maruten", or a tempura of burdock root called "goboten". It is eaten with leeks, shichimi or yuzukosho.
(info: fukuoka now, japanesefood-life)
Mizutaki vs. Soup-taki. Mizutaki is a kind of hot pot dish in which meat (usually chicken) and vegetables are cooked in unseasoned broth (depends on the region) and dipped in ponzu sauce. Meanwhile, Soup-taki is the same thing except it's minced meat of spring chicken, and instead of ponzu sauce, it's some sort of a vinegar-light soy sauce-pepper combination. I assume the latter is more of a recent Fukuoka invention, and preferably uses the local chicken called Hanamidori.
The pix above (from left to right) from this Hakata restaurant, Mizutaki Nagano tell how Fukuoka-style mizutaki and soup-taki are ideally enjoyed as a 4 course meal (rather than the ingredients strewn together):
1st course: First, the attendant prepares Mizutaki, boiling young chicken (bone-in, cut in bite-sized pieces) while you munch on some appetizers; The attendant removes scum floating on top of the broth and also will save and set aside some of the broth for later use. You eat the cooked chicken with the vinegar/soy sauce condiment and sip some soup;
2nd course: Soup-taki comes next. By now, the broth has been flavored with the previous chicken. Liver is added to it and minced chicken shaped into balls. When cooked, eat them dipped with the sauce;
3rd course: The attendant adds to the broth with some of the saved liquid from before; Next, vegetables and tofu (optional: mushrooms, konnyaku strips) are simmered and then eaten with the sauce as well;
4th and last course: The attendant makes some porridge with the remaining broth using rice, egg, and some more seasonings. Eat it with pickled ginger (optional).
If you want more of the "Fukuoka Mizutaki experience", you can watch this video uploaded by Richard Yung, taken at Hanamidori restaurant in Hakata.
(info/pix: mizutaki nagano via tabelog)
Okiuto. Made from seaweed called "ego-so" or "ego-nori" and eaten for breakfast in Fukuoka, dressed in a sauce like Sumiso sauce. You can watch this video on how okiuto is made.
(info/pic: ja.wiki)
Wrestling terms.
Ali Kick: It was from the rather infamous 1976 fight between Muhammad Ali and Japanese pro-wrestler Antonio Inoki. One of the rules of this special bout is that Inoki is "not be allowed to throw Ali, or tackle him, and could not land any kicks unless he had one knee in contact with the mat." So "majority of the fight saw Inoki on his back kicking Ali’s legs, occasionally connecting." (info/pic: wiki, theguardian)
Octopus Hold. Also nicknamed "The Japanese Twist", popularized by Antonio Inoki and calls it "Maji-Gatame" (or Inverted Swastika Hold). It's too tedious to describe so just look at the right pic above. ^^ (info/pic: wiki, prowrestling)
Hakata Gion Yamakasa. A summer festival wherein the men from different boroughs (nagare) of the city compete by racing through the streets wearing happi coats and loincloths, while carrying a shrine and getting doused with water. In the episode, the patrons talk about belonging to the "Ebisu-Nagare" team.
(info/pic: fukuoka-now, japantimes)
Go en. The Japanese 5 yen coin is pronounced as "go en", and it sounds like [御縁] or "go-en" with "go" meaning, "causal connection or relationship". So people give goen to Shinto shrines or to persons or business clients they meet for the first time, wishing to have a good and prosperous relationship with them.
(info/pic: wiki)
Other Fukuoka staples (with pix above from left to right).
Hakata's Inari. Triangular-shaped inarizushi. Here's a recipe from Ancchan, translated by erika0529.
Karashi Mentaiko. Spicy wall-eyed pollack roe marinated slowly in chili pepper sauce. Many shops boast of having their own unique secret recipe. It goes well with rice or drinks, and can be an ingredient for pasta or pizza. Here's more info from nippon. (pic: ja.wiki)
Yuzu-kosho. Citrus pepper paste, a condiment that's made from yuzu, chili peppers and salt. Originally eaten with nabemono, it went on to be used as a condiment for many types of food. (info: wiki; pic: oisiso)
Karashi Takana. Pickled mustard greens sauteed in chili peppers and sesame oil. It can be eaten along with ramen. Here's a translated recipe based on nin of cookpad's recipe: (pic cookpad)
A) Chop up some 150 g of pickled mustard greens (you can buy them from an Asian grocery or you can make them using standard recipes found on the net but if you prefer homemade Japanese style this JP recipe says you can pickle mustard greens using salt with flavorings: white soy sauce, taka no tsume, and kelp used for dashi).
B) Slice open chili peppers and remove the seeds. Cut them diagonally into small 3mm slivers.
C) Heat sesame oil on a pan, and once it reaches high heat, put in the mustard and cook for 1 minute.
D) Add sesame seeds and chopped chili peppers and cook for 2 minutes more.
Episode Index: (link)
no subject
You weren't kidding when you described the udon shop as quiet! It was more like a ghost-town! Wonder how he makes enough to stay in business? maybe gets busy at night.
Your description of the mizutaki becoming a 4 course meal was mouth-watering!
That bar looked like a good place to eat and drink!