Aiba Manabu ~ 相葉マナブ Epi 023
Sep. 25th, 2013 11:24 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
spsnFinally! A good episode and off course, informative! Show, by now you should realize that Aiba-chan tension is totally different when it comes to things that he likes. He mentions so often that he eats miso shiru for breakfast (I wish I have that luxury LOL), and he makes miso shiru too, so this episode topic is quite close to him and the difference is so obvious. This is just like the takenoko episode. And, finally, no Takeyama! I don't really like him and especially when they line him up with Aiba-chan, it'll make Aiba-chan looks so tiny and fragile.
Today's topic is about miso!!! Aiba is interested.
And NO Takeyama, Yey! Watabe and Sawabe are the best combi w/ Aiba-chan. The order will be Watabe disturbs/bullies Aiba-chan then Aiba-chan orders/bullies Sawabe, and I don't care about the other guy and thank goodness he didn't talk so much too. XD, this episode will be good!
Aiba-chan is proudly explaining about his grandma's misoshiru, which he claims that it's good. Sawabe laughed at the exact moment and Aiba-chan quickly smacks his head (very rare for Aiba-chan!) because he thinks Sawabe is making fun of his grandma... d'awwww LOL
Sawabe: Does Johnny's ever do that (the head smacking) so easily? *loose translation here* huehehe....
Aiba-chan keeps on staring at the miso shiro sensei XD...
Making miso now is easy but what about in the past, what method has changed since Hei'an era?
Hint: High ranking official's XX
Aiba-chan's take a break for awhile from staring at sensei... hmmm... thinking hard...
Hint 2: Things that we receive once a month
The one has changed is providing high official's monthly salary (?) what's gotta do with miso?
Heeee.... ok wakatta, miso was declared to be commoner's food only from Edo period onwards... wow...
Folks, there are these many types of miso... *head spinning* different color, different taste, different smell...
So what's the difference? To which for the next few minutes, we just need to trust what these boys are saying LOL...
And these boys really act like school kids <3
First, Sendai miso
me: I can't catch what Aiba-chan and Watabe are saying... which Sawabe just summarize it with 'oishii'... yeah... there goes my limited nihongo T__T
Next: Echigo miso
Aiba-chan was surprised by how difference the taste is. I guess this is lighter, with less salt.
Next: Hachou miso
The smell is not that strong but the bean taste is strong...
it has a different taste as well, not softness (the word with the cross on it) guess, the guy miss pronounce the word
Next: Kansai Shiro miso
Show, you have to have Aiba-chan slurping things. This boy gives the eroi feel whenever his mouth touches anything LOL... the way he slurping things just look... wrong XD... or I just have something in mind whenever I watch Aiba-chan eat something LOL XD...
I think Aiba-chan likes this miso. It's sweet, according to him and his tension suddenly shoot up.
Is it really Kansai taste though? Yes, this miso is from Kyoto.
Last one: Kyuzu mugi miso
It has strong mugi smell and it's not salty at all and on top of that it's very nutritious... hmmm... me wanna try this!
In the midst of fermented food, miso is specially nutritious.
So, conclusion, different place and house makes different miso flavor. Miso has lots of lactic acid bacterium (good bacteria).
Just soy bean only doesn't have good digestion absorption rate, but in miso the rate goes up.
me: so... what's good in my soy milk then? T__T
Heeee....
So, quiz time! What Japanese like in their miso shiru ranking!
Aiba-chan's working hard to cover the answer while the rest are guessing.
so in order: Top 3: Tofu, wakame, aburage (dried fried toupok)
From 4 to 10 in order: spring onion, daikon, potato, nameko mushroom (this is really good!), onion, eggplant (heeee???), shijimi (the freshwater clams)
Let's buy and make miso shiru!... from scratch!
First tofu!
The best tofu for misoshiru is cut over tofu, but I don't think it's the same as silken tofu because it looks slightly firmer and look nicer! But if you're thinking of making tonjiru, the tofu guy recommends to use firm tofu.
Aiba-cha... why you so pretty!and you look younger too and lately I'm baffled with you getting younger look... life is not fair .. T__T
First time cutting tofu! Aiba-chan didn't realize that the water is freaking cold! It even has ice on the side!
Ganbare Aiba-chan, you can cut it! Basically you need to cut the tofu to squares to fit the box so it's not just 1 time cut and done. The water is so cold that Aiba-chan has to break first and he quickly cut it and the result...
yeah... Aiba-chan cut the tofu a wee way big than the box XD
Next is wakame... fresh ones yo! It looks delicious and freaking cheap!
Next is aburage... basically they make miso shiru with the top 3 ingredients, 3 in 1 miso shiru!
Aburage is basically fried pressed tofu (the water moisture is squeezed out). Then it's deep fried twice in 130C and then 210C oil.
Frying time!
Testing time! Somebody is too eager to eat it...
And then coughing out... too hot XD... kawaii!!!
To make dashi, they bought katsuo bushi, not the ready pack bonito flakes. So the top and bottom has different taste. I think they end up buying the top part.
freshly shaved bonito! yumm.. and they didn't forget to buy the konbu!
Now it's the miso! which one to choose!!! So many choices...
For example, red miso is for tofu, wakame misoshiru...
white miso is for daikon, onion misoshiru...
matching miso is very important!
So they start with sendai miso... testing viesta commence!
thinking.. hmm... what to say....
It's nice but not really taste like miso LOL...
but it has a punch...
So it has to be balanced with the shiro miso... not salty (yeah, Aiba-chan you like shiro miso ne... aka Aiba-chan doesn't like things with very strong taste, naruhodo)
But we still want something with a bit more punch, so add on Hachou miso.
After the mixing, Aiba-chan seems to understand the goodness... and happily sucking the sample stick... kawaii!!!
Let's cooking!!! *Aiba-chan Engrish is golden*
Aiba-chan introducing sensei as miso shiru sensei LOL... wrong, it's ryori sensei, not just miso shiru XD...
Firstly, we have to make the dashi, from konbu and bonito flakes.
Firstly, wipe the kombu with towel then cut 10cm for usage
Don't turn on the fire when put on the konbu to the water, which Aiba-chan planned to do, and luckily he's prevented by sensei.
Leave the konbu to soak for 30 minutes...
Apparently they change the pan and Aiba-chan is complaining that the konbu piece looks different LOL
And not add the bonito flakes, 1 L is about 30g..
Put it on low fire for 2-3 minutes and it's done for straining
Aiba-chan is so kawaii here, he's at lost on which side to strain XD
Straining exercise... XD
This is the color of the dashi... take note XD
Shower the aburage with hot water on each side, then add on to the dashi
Then add wakame, and next is tofu...
Aiba-chan tried to cut tofu directly to the soup... and he's wavering which side to put because if he put directly to the soup it's hot LOL... hence all the ruckus...
Looking good!
Lastly is the miso! Mixing ratio is Sendai miso : Kyoto shiro miso hachou miso --> 5.5 : 4 : 0.5
Aiba-chan is expert in mixing the miso. Sawabe commented that it looks like mom's hand cooking and Aiba-chan: Amaeteiiyo --> it's OK to spoil (?)
And the soon miso is dissolved, fire is off and done!
Itadakimasu!
The lovely happy face!
So, Aiba-chan seems to be back to his normal cheery and hyper, I guess?, but I think it has to do with the topic too.
I can't wait to watch last week Shiyagare where he has 1 short segment.
Today's topic is about miso!!! Aiba is interested.
And NO Takeyama, Yey! Watabe and Sawabe are the best combi w/ Aiba-chan. The order will be Watabe disturbs/bullies Aiba-chan then Aiba-chan orders/bullies Sawabe, and I don't care about the other guy and thank goodness he didn't talk so much too. XD, this episode will be good!
Aiba-chan is proudly explaining about his grandma's misoshiru, which he claims that it's good. Sawabe laughed at the exact moment and Aiba-chan quickly smacks his head (very rare for Aiba-chan!) because he thinks Sawabe is making fun of his grandma... d'awwww LOL
Sawabe: Does Johnny's ever do that (the head smacking) so easily? *loose translation here* huehehe....
Aiba-chan keeps on staring at the miso shiro sensei XD...
Making miso now is easy but what about in the past, what method has changed since Hei'an era?
Hint: High ranking official's XX
Aiba-chan's take a break for awhile from staring at sensei... hmmm... thinking hard...
Hint 2: Things that we receive once a month
The one has changed is providing high official's monthly salary (?) what's gotta do with miso?
Heeee.... ok wakatta, miso was declared to be commoner's food only from Edo period onwards... wow...
Folks, there are these many types of miso... *head spinning* different color, different taste, different smell...
So what's the difference? To which for the next few minutes, we just need to trust what these boys are saying LOL...
And these boys really act like school kids <3
First, Sendai miso
me: I can't catch what Aiba-chan and Watabe are saying... which Sawabe just summarize it with 'oishii'... yeah... there goes my limited nihongo T__T
Next: Echigo miso
Aiba-chan was surprised by how difference the taste is. I guess this is lighter, with less salt.
Next: Hachou miso
The smell is not that strong but the bean taste is strong...
it has a different taste as well, not softness (the word with the cross on it) guess, the guy miss pronounce the word
Next: Kansai Shiro miso
Show, you have to have Aiba-chan slurping things. This boy gives the eroi feel whenever his mouth touches anything LOL... the way he slurping things just look... wrong XD... or I just have something in mind whenever I watch Aiba-chan eat something LOL XD...
I think Aiba-chan likes this miso. It's sweet, according to him and his tension suddenly shoot up.
Is it really Kansai taste though? Yes, this miso is from Kyoto.
Last one: Kyuzu mugi miso
It has strong mugi smell and it's not salty at all and on top of that it's very nutritious... hmmm... me wanna try this!
In the midst of fermented food, miso is specially nutritious.
So, conclusion, different place and house makes different miso flavor. Miso has lots of lactic acid bacterium (good bacteria).
Just soy bean only doesn't have good digestion absorption rate, but in miso the rate goes up.
me: so... what's good in my soy milk then? T__T
Heeee....
So, quiz time! What Japanese like in their miso shiru ranking!
Aiba-chan's working hard to cover the answer while the rest are guessing.
so in order: Top 3: Tofu, wakame, aburage (dried fried toupok)
From 4 to 10 in order: spring onion, daikon, potato, nameko mushroom (this is really good!), onion, eggplant (heeee???), shijimi (the freshwater clams)
Let's buy and make miso shiru!... from scratch!
First tofu!
The best tofu for misoshiru is cut over tofu, but I don't think it's the same as silken tofu because it looks slightly firmer and look nicer! But if you're thinking of making tonjiru, the tofu guy recommends to use firm tofu.
Aiba-cha... why you so pretty!
First time cutting tofu! Aiba-chan didn't realize that the water is freaking cold! It even has ice on the side!
Ganbare Aiba-chan, you can cut it! Basically you need to cut the tofu to squares to fit the box so it's not just 1 time cut and done. The water is so cold that Aiba-chan has to break first and he quickly cut it and the result...
yeah... Aiba-chan cut the tofu a wee way big than the box XD
Next is wakame... fresh ones yo! It looks delicious and freaking cheap!
Next is aburage... basically they make miso shiru with the top 3 ingredients, 3 in 1 miso shiru!
Aburage is basically fried pressed tofu (the water moisture is squeezed out). Then it's deep fried twice in 130C and then 210C oil.
Frying time!
Testing time! Somebody is too eager to eat it...
And then coughing out... too hot XD... kawaii!!!
To make dashi, they bought katsuo bushi, not the ready pack bonito flakes. So the top and bottom has different taste. I think they end up buying the top part.
freshly shaved bonito! yumm.. and they didn't forget to buy the konbu!
Now it's the miso! which one to choose!!! So many choices...
For example, red miso is for tofu, wakame misoshiru...
white miso is for daikon, onion misoshiru...
matching miso is very important!
So they start with sendai miso... testing viesta commence!
thinking.. hmm... what to say....
It's nice but not really taste like miso LOL...
but it has a punch...
So it has to be balanced with the shiro miso... not salty (yeah, Aiba-chan you like shiro miso ne... aka Aiba-chan doesn't like things with very strong taste, naruhodo)
But we still want something with a bit more punch, so add on Hachou miso.
After the mixing, Aiba-chan seems to understand the goodness... and happily sucking the sample stick... kawaii!!!
Let's cooking!!! *Aiba-chan Engrish is golden*
Aiba-chan introducing sensei as miso shiru sensei LOL... wrong, it's ryori sensei, not just miso shiru XD...
Firstly, we have to make the dashi, from konbu and bonito flakes.
Firstly, wipe the kombu with towel then cut 10cm for usage
Don't turn on the fire when put on the konbu to the water, which Aiba-chan planned to do, and luckily he's prevented by sensei.
Leave the konbu to soak for 30 minutes...
Apparently they change the pan and Aiba-chan is complaining that the konbu piece looks different LOL
And not add the bonito flakes, 1 L is about 30g..
Put it on low fire for 2-3 minutes and it's done for straining
Aiba-chan is so kawaii here, he's at lost on which side to strain XD
Straining exercise... XD
This is the color of the dashi... take note XD
Shower the aburage with hot water on each side, then add on to the dashi
Then add wakame, and next is tofu...
Aiba-chan tried to cut tofu directly to the soup... and he's wavering which side to put because if he put directly to the soup it's hot LOL... hence all the ruckus...
Looking good!
Lastly is the miso! Mixing ratio is Sendai miso : Kyoto shiro miso hachou miso --> 5.5 : 4 : 0.5
Aiba-chan is expert in mixing the miso. Sawabe commented that it looks like mom's hand cooking and Aiba-chan: Amaeteiiyo --> it's OK to spoil (?)
And the soon miso is dissolved, fire is off and done!
Itadakimasu!
The lovely happy face!
So, Aiba-chan seems to be back to his normal cheery and hyper, I guess?, but I think it has to do with the topic too.
I can't wait to watch last week Shiyagare where he has 1 short segment.
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no subject
Date: 2013-09-29 05:06 am (UTC)I really love all your write-ups, especially this episode's.
I too, felt that Aiba really enjoyed himself making the soup, and his enjoyment was so palpable, add in your clear description and caps, I was inspired to go out and buy the ingredients to make this soup too! LOL
I look forward to your write-ups, they always make me really happy! Thanks a million^^
no subject
Date: 2013-09-29 05:17 am (UTC)i think the staff need to do detailed interview with Aiba-chan, they have to know what kind of things that Aiba-chan like because... the difference is too obvious LOL
i forget to mention, Aiba-chan's miso shiru is so so expensive haha... i usually make the dashi with just the bonito flakes because i have no idea what we can use konbu other than for dashi haha...
i think this week's episode will be another fun XD, we'll see :)