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[Itaewon Class]

The Korean drama boom came around the time of the Corona disaster and Stay Home, and even now, more than four years later, "Itaewon Class" is the most engrossing drama that I have ever watched in one sitting.

It is a drama that has been made into a Japanese remake, and if you only know the name "Itaewon Class," you may think it is a school drama or a romance drama. "Itaewon Class" is a drama that is also called a revenge drama. The word that best fits what I get when I finish this drama, is "exhilaration." I feel really refreshed. I think it is similar to "a sense of accomplishment," but since I myself did not do anything just by watching the drama, this work gives me a pseudo sense of accomplishment, or a kind of energy to do something, or to do my best.

Itaewon Class is a Netflix original Korean drama based on a webcomic, with a total of 16 episodes, each lasting a little over an hour. The main character, Park Saeroyi, is an ex-convict who, after being released from prison, opens a tavern, DanBam, in Itaewon, a downtown area of Seoul, gathers his friends, and takes on the seemingly reckless goal of taking on a major restaurant company in business. The story is a mixture of romance and coming-of-age stories, touching on themes such as social inequality and diversity, and is easy to follow, thanks in part to the unique and appealing characters.

Having rarely watched Korean dramas until then, I was surprised when I watched the first episode of Itaewon Class, as it was hard to believe that it was only one episode, with so many things happening that it was like a roller coaster ride of emotions. I would suggest that you watch just one episode first and decide whether you want to finish it or not. Park Saeroyi is the opposite of a modern person who feels like something is missing even though he should be blessed, who is cold and unable to be passionate about anything. That is why many people were attracted to him because his life has been so bitter that he dreamed of happiness and named his restaurant "DanBam (sweet night)," and his way of life, which is to create his own life even though he must never be blessed with the right environment or luck, stuck with him and attracted them.

The sundubu jjigae (Korean spicy soft tofu stew) is DanBam's signature dish and also appears in the climax of the story. Nakamura Douki's Yosenabe is made of aluminum and has a beautiful matte texture with a soft shine that blends very well with Korean cuisine. Aluminum has high thermal conductivity, which allows food to cook quickly, and is easy to clean and lightweight without color or odor transfer. The shallow, wide bottom and the widened mouth make it easy to take out the ingredients, yet it is hard to spill, making it perfect for pots and pans. As the weather gradually cools down and it's time to enjoy a warm meal at home, why not make Sundubu Jjigae and relax while watching Itaewon Class on Netflix?

Nakamura Douki's Yosenabe S
https://www.shokunin.com/en/nakamuradouki/yosenabe.html
Itaewon Class
https://www.netflix.com/title/81193309

References
https://ja.wikipedia.org/wiki/%E6%A2%A8%E6%B3%B0%E9%99%A2%E3%82%AF%E3%83%A9%E3%82%B9
https://toyokeizai.net/articles/-/355535?display=b
https://www.youtube.com/watch?v=NfKNNKRSFxM (recipe)
https://www.10000recipe.com/recipe/6928172 (recipe)
https://www.youtube.com/watch?v=GZ-TkT0gqXY (recipe)

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[Steamed Turnip]

The name "kabu (turnip)" is said to have originated from "okabura," a word used by court ladies, which became "okabu" and then changed to "kabu," and has continued to the present day. In fact, the original name of turnip was "kabura," and when the biological name was defined in Japan, the name "kabu," which was established in the Kanto region, became the official name and spread throughout the country. Incidentally, "suzuna," one of the seven spring flowers, also refers to turnips. It is so called because its shape resembles a "suzu (bell)."

Turnips have a long history in Japan, having been introduced from the continent during the Yayoi period (710-794), and are mentioned in the "Nihon Shoki (Chronicles of Japan)." Throughout Japan, different varieties of turnips have been created to suit different regions and climates, and there are currently more than 80 varieties of turnips being cultivated in Japan. There is a wide variety of turnips as a traditional vegetable, including the "Nambu Akanaga Kabu" from Iwate Prefecture, which resembles radish; the "Yajima Kabu" from Moriyama City, Shiga Prefecture, which has purple-red leaves and stems; and the "Hyakumangoku Aokubikabu" from Ishikawa Prefecture, which is used in the local dish "kaburazushi" (turnip sushi), and has a variety of flavors, looks, and textures. Recently, "Momosuke," which is very tasty in salads, is another popular turnip.

Turnips are in season twice a year, but turnips from fall to winter grow slowly in the cooler climate, making them sweeter, crunchier, and less likely to fall apart when cooked. I found a small turnip that looked easy to eat, so I made a "kabura-mushi (steamed turnip)" using a Kurikyu's Magewappa Seiro, using the whole turnip. A Yoshita Handi-Design Studio Tablespoon was a big help in hollowing out the turnip. As expected of a spoon that can be used in the kitchen, the round curve fits the turnip and prevents it from slipping, and the hand holding the spoon does not hurt. And because it is made by steaming, it does not break down into a boiled and shaped dish, and the simple seasoning of miso and sugar is a perfect complement to the dish. You can also enjoy arranging it by mixing minced meat into the filling to your liking or using aromatic yuzu miso, so please try it at home.

Steamed turnip (2 portions)

Ingredients:
2 small turnips
1 tablespoon miso
2 teaspoons sugar
A pinch of salt

How to make:
1. Wash between the leaves and turnip well and cut into pieces, leaving a little of the leaves.
2. Peel and cut the top of the turnip, then hollow out the inside using a spoon. Cut the root end flat so that the turnip is stable.
3. Roughly chop the hollowed-out turnip and turnip leaves, then sprinkle lightly with salt on a colander. Squeeze the water out.
4. Combine miso and sugar in 3 and mix well. Set a pot of water to boil and steam over low heat for 10 to 15 minutes until a bamboo skewer comes through.

Kurikyu's Magewappa Seiro
https://www.shokunin.com/en/kurikyu/seiro.html
Yoshita Handi-Design Studio's Tablespoon
https://www.shokunin.com/en/yoshita/cutlery.html
Ichiyougama's Plate
https://www.shokunin.com/en/ichiyou/plate.html
Shirokiya Shikkiten's Teshiozara
https://www.shokunin.com/en/shirokiya/teshio.html

References
https://www.bukkoji.or.jp/recipe/007.html (recipe)
https://www.kabura.jp/contents/history/
https://www.hyponex.co.jp/yasai_daijiten/column/column-1625
https://www.repro.jp/column/archives/1308