Just wanted to inform you that Kodoku no Gourmet, Season 3, starts on July 10, at 11:58 p.m. on TV TOKYO.
孤独のグルメSeason 3がテレビ東京で７月10日午後11:58から始まります。 Official website/オフィシャルサイト
Kiki: I hope you can find another soon. I usually rely on Dailymotion for TV shows. http://www.dailymotion.com/jp/relevance/search/kodoku+no+gurume/1#video=xq6cu9
Sissi: Me too, because I can't watch the TV program real-time (my area is not covered by TV Tokyo).
I have been watching the wonderful Kodoku series on www.gooddrama.net - I find their site the most dependable. http://www.gooddrama.net/japanese-drama/kodoku-no-gurume. I look forward to series 3 - even though watching it makes me so 'homesick' for Japan and Japanese food. But it also makes me want to cook more Japanese food, so it is very inspiring. Just like Hiroyuki-san's blog! 先生、初めまして。私は西オーストラリアに住んでいるケイトと申します。先生にほぼ同じ年齢ですが、今年日本語において文学士号を西オーストラリアのカーティン大学で卒業しました。日本料理に興味を持っていますので日本料理について翻訳を専門にしたいです。先生のブログから多くの役に立つ言葉だと教えられています。対訳でお手間をかけていただきありがとうございます。完璧な英語だと思いますから、先生は本当に日本の方でしょうか。また近いうちにご連絡したいと思っております。Cateより
Cate Pearce: Thank you for your compliment! I visited your site. What an impressive blog you have! I hope you keep updating your blog to impress anyone interested in Japanese cooking! By the way, I'm not a sensei (laugh). Just call me Hiroyuki or Hiroyuki-san.
traverso (FangLin Hou): You are quite welcome! I am a fan myself, but I wouldn't call myself a "genuine fan" (laugh). I think I'm a genuine fan of Shinya Shokudo!
I am Dan from USA and I have been recently following your blogs and happened to read your notes on matsuya coffee in egullet from July 2004( http://forums.egullet.org/topic/48163-the-matsuya-paper-drip-method/) .
What an eye opener it is ....Thanks a ton for translating into english . Your service is adorable and I really appreciate that ...I am new to japanese cuisine and your blogs do help a lot ...By the way as I am a coffee lover, is matsuya coffee your favorite way of making coffee ...I like hario v60 a lot ...Whats yours ?
Also I do have 2 questions if you can help me understand ....
1. Also besides Matsuya ...one method to bring out the aroma of coffee is called yasunaga method which uses a very low temparature ...but I am not able to understand the technique . Can you please help translate ..
2. Like matsuya method there is also Shochiku method ....where the 1st half is like matsuya ...but I am not able to understand the later part . Can you please help ?...sounds like that it resembles french press flavour ?
Dan: What a pleasant surprise! I've never thought there would be someone interested in the Matsuya method (except for some coffee geeks)!
I have a "drip set", bought from Flavor Coffee. http://shop.flavorcoffee.co.jp/item/%E6%9D%BE%E5%B1%8B%E5%BC%8F%E3%83%89%E3%83%AA%E3%83%83%E3%83%97%E3%82%BB%E3%83%83%E3%83%88%EF%BC%88%EF%BC%AB%EF%BC%8D%EF%BC%98%EF%BC%90%EF%BC%90%EF%BC%89 So, I can make coffee with the Matsuya method when I want to. Sadly, however, I don't follow that method at present.
OK, I will attempt to translate part of the pages you linked to, but I will do so when I have free time, so I can't promise you when. I hope you understand.
Hiroyuki, I have never heard of Matsuya method (until now). I have just had a quick look... it's very interesting. Personally I have been using an Italian "moka" pot (Bialetti) for the last 20 years!!! (or more: I now have a second one because I burnt the previous one after 10 years of use) and I dream of buying a pressure coffee maker, but a good one costs a lot of money... Coffee tastes so different depending on the brewing method!
Sissi: Well, forget about the Matsuya method unless you are a coffee geek... It takes at least ten minutes to brew coffee with this method. I know this method can produce flavorful coffee, a type of coffee that no other brewing method can produce, but it's just too time-consuming.
Thanks so much for responding ....I really dont even need line by line translation as you are busy ..even a brief summary would immensely help a lot ....so that I could learn the difference between matsuya, yasunaga and Shochiku methods of brewing ...Have a good weekend and looking forward to hear from you !
Ten minutes? Does it make ice coffee? ;-) I'm not a coffee geek but I am difficult with coffee and am actually very happy with my easy to use coffee machine, but the dripping method in general is completely different from the Italian coffee brewing method (very quick and pressurised). I definitely prefer the latter, but I have only tasted coffee from "standard" drip coffee makers, not matsuya method!
(I mean I'm difficult compared to 99% people I know! I'm not a coffee conoisseur!). Most people drink such awful coffee brands, even matsuya method wouldn't help. I once spent a lot of time on a coffee geeks' forum and everyone agreed that good quality of coffee is the most important thing although brewing methods do matter.
Dan: I posted tentative translations of the two methods in separate posts.
Sissi: With the Matsuya method, you put coarsely ground coffee in a cone-shaped paper filter, make a V-shaped dent at the center with the back of a spoon, wet with a small amount of water (95oC), and let sit for 3-5 min. to completely release the air from the ground coffee. Then pour half the necessary amount of water very slowly to obtain dense coffee solution, and then dilute it with the remaining half. All these processes will take ten minutes or so.
Here is the page of Matsuya Coffee that describes the Matsuya Method: http://www.matsuya-coffee.com/drip.html#!prettyPhoto/0/ Japanese only, but you can view videos.
Just watched the first part of season 3. Cate,Hirosyuki thank you very much for the hints. Just a few comments: Watching epsisode 1# reminds me: I have eaten unagi don a while before. Grilled and glazed eel is really something special, so delish. But I would never eat guinea fowl sashimi style/raw (or chicken). I simpy can't: we are conditioned to avoid eating raw poultry at all costs, so I felt sick to my stomach just watching it. I would like to eat the grilled one covered with ground daikon and wasabi.
And the streaming side were I watched the other seasons is down and gone. I hope I will find another. Thanks for the information.
ReplyDeleteThank you so much, Hiroyuki! I hope I will be able to watch it somehow!
ReplyDeleteKiki: I hope you can find another soon.
ReplyDeleteI usually rely on Dailymotion for TV shows.
http://www.dailymotion.com/jp/relevance/search/kodoku+no+gurume/1#video=xq6cu9
Sissi: Me too, because I can't watch the TV program real-time (my area is not covered by TV Tokyo).
I have been watching the wonderful Kodoku series on www.gooddrama.net - I find their site the most dependable. http://www.gooddrama.net/japanese-drama/kodoku-no-gurume. I look forward to series 3 - even though watching it makes me so 'homesick' for Japan and Japanese food. But it also makes me want to cook more Japanese food, so it is very inspiring. Just like Hiroyuki-san's blog!
ReplyDelete先生、初めまして。私は西オーストラリアに住んでいるケイトと申します。先生にほぼ同じ年齢ですが、今年日本語において文学士号を西オーストラリアのカーティン大学で卒業しました。日本料理に興味を持っていますので日本料理について翻訳を専門にしたいです。先生のブログから多くの役に立つ言葉だと教えられています。対訳でお手間をかけていただきありがとうございます。完璧な英語だと思いますから、先生は本当に日本の方でしょうか。また近いうちにご連絡したいと思っております。Cateより
Cate Pearce: Thank you for your compliment! I visited your site. What an impressive blog you have! I hope you keep updating your blog to impress anyone interested in Japanese cooking!
ReplyDeleteBy the way, I'm not a sensei (laugh). Just call me Hiroyuki or Hiroyuki-san.
Hi Hiroyuki,
ReplyDeleteLovely news for a genuine fan of the series! Many thanks.
FangLin Hou
traverso (FangLin Hou): You are quite welcome! I am a fan myself, but I wouldn't call myself a "genuine fan" (laugh). I think I'm a genuine fan of Shinya Shokudo!
ReplyDeleteHiroyuki,
ReplyDeleteI am Dan from USA and I have been recently following your blogs and happened to read your notes on matsuya coffee in egullet from July 2004( http://forums.egullet.org/topic/48163-the-matsuya-paper-drip-method/) .
What an eye opener it is ....Thanks a ton for translating into english . Your service is adorable and I really appreciate that ...I am new to japanese cuisine and your blogs do help a lot ...By the way as I am a coffee lover, is matsuya coffee your favorite way of making coffee ...I like hario v60 a lot ...Whats yours ?
Also I do have 2 questions if you can help me understand ....
1. Also besides Matsuya ...one method to bring out the aroma of coffee is called yasunaga method which uses a very low temparature ...but I am not able to understand the technique . Can you please help translate ..
http://translate.googleusercontent.com/translate_c?anno=2&depth=1&hl=en&rurl=translate.google.com&sl=ja&tl=en&u=http://www.flavorcoffee.co.jp/fla-97.html&usg=ALkJrhgqvRi9Rm8yxS4bJB7pTyCvcrmPJQ
2. Like matsuya method there is also Shochiku method ....where the 1st half is like matsuya ...but I am not able to understand the later part . Can you please help ?...sounds like that it resembles french press flavour ?
http://translate.googleusercontent.com/translate_c?anno=2&depth=1&hl=en&rurl=translate.google.com&sl=ja&tl=en&u=http://www.flavorcoffee.co.jp/2f/2f-2.html&usg=ALkJrhjP1yPv-fiRFgM9lRioThPEJjuIqQ
Sorry if I had troubled you and god bless you ....
Dan
ndhanda@yahoo.com
Dan: What a pleasant surprise! I've never thought there would be someone interested in the Matsuya method (except for some coffee geeks)!
ReplyDeleteI have a "drip set", bought from Flavor Coffee.
http://shop.flavorcoffee.co.jp/item/%E6%9D%BE%E5%B1%8B%E5%BC%8F%E3%83%89%E3%83%AA%E3%83%83%E3%83%97%E3%82%BB%E3%83%83%E3%83%88%EF%BC%88%EF%BC%AB%EF%BC%8D%EF%BC%98%EF%BC%90%EF%BC%90%EF%BC%89
So, I can make coffee with the Matsuya method when I want to. Sadly, however, I don't follow that method at present.
OK, I will attempt to translate part of the pages you linked to, but I will do so when I have free time, so I can't promise you when. I hope you understand.
Hiroyuki, I have never heard of Matsuya method (until now). I have just had a quick look... it's very interesting.
ReplyDeletePersonally I have been using an Italian "moka" pot (Bialetti) for the last 20 years!!! (or more: I now have a second one because I burnt the previous one after 10 years of use) and I dream of buying a pressure coffee maker, but a good one costs a lot of money...
Coffee tastes so different depending on the brewing method!
Sissi: Well, forget about the Matsuya method unless you are a coffee geek...
ReplyDeleteIt takes at least ten minutes to brew coffee with this method.
I know this method can produce flavorful coffee, a type of coffee that no other brewing method can produce, but it's just too time-consuming.
Hiroyuki,
ReplyDeleteThanks so much for responding ....I really dont even need line by line translation as you are busy ..even a brief summary would immensely help a lot ....so that I could learn the difference between matsuya, yasunaga and Shochiku methods of brewing ...Have a good weekend and looking forward to hear from you !
Ten minutes? Does it make ice coffee? ;-)
ReplyDeleteI'm not a coffee geek but I am difficult with coffee and am actually very happy with my easy to use coffee machine, but the dripping method in general is completely different from the Italian coffee brewing method (very quick and pressurised). I definitely prefer the latter, but I have only tasted coffee from "standard" drip coffee makers, not matsuya method!
(I mean I'm difficult compared to 99% people I know! I'm not a coffee conoisseur!). Most people drink such awful coffee brands, even matsuya method wouldn't help. I once spent a lot of time on a coffee geeks' forum and everyone agreed that good quality of coffee is the most important thing although brewing methods do matter.
ReplyDeleteDan: I posted tentative translations of the two methods in separate posts.
ReplyDeleteSissi: With the Matsuya method, you put coarsely ground coffee in a cone-shaped paper filter, make a V-shaped dent at the center with the back of a spoon, wet with a small amount of water (95oC), and let sit for 3-5 min. to completely release the air from the ground coffee. Then pour half the necessary amount of water very slowly to obtain dense coffee solution, and then dilute it with the remaining half. All these processes will take ten minutes or so.
Here is the page of Matsuya Coffee that describes the Matsuya Method:
http://www.matsuya-coffee.com/drip.html#!prettyPhoto/0/
Japanese only, but you can view videos.
Sissi: Sorry,
ReplyDeleteThe correct URL is:
http://www.matsuya-coffee.com/drip.html
Thank you so much, Hiroyuki. It sounds fascinating indeed.
ReplyDeleteJust watched the first part of season 3. Cate,Hirosyuki thank you very much for the hints.
ReplyDeleteJust a few comments: Watching epsisode 1# reminds me: I have eaten unagi don a while before. Grilled and glazed eel is really something special, so delish. But I would never eat guinea fowl sashimi style/raw (or chicken). I simpy can't: we are conditioned to avoid eating raw poultry at all costs, so I felt sick to my stomach just watching it. I would like to eat the grilled one covered with ground daikon and wasabi.
Kiki: Thanks for reminding me. I have just finished watching episode 1.
ReplyDeleteYou had una gon in Germany? How cool!
I identified the farm that grows the horohoro dori:
http://www.ishikuro-farm.com/index.html
Ishikuro Nojo in Iwate prefecture.
Poultry sashimi is exotic to the Japanese, too!