I have already posted a few recipes with inspiration taken from the Netflix series of “Midnight Diner Tokyo Stories” . A Japanese drama series, set in the Golden Gai district of Tokyo at a small diner called “Meshiya”. There are actually three seasons prior to the Netflix seasons known just as Midnight Diner 深夜食堂, Shinya shokudō by MBS and also a film. Making the run in total from 2009-2019 with 50 episodes to date.
The stories always start with : When people finish their day and hurry home, my day starts. My diner is open from midnight to seven in the morning. They call it “Midnight Diner”. That’s all I have on my menu (then shows what is on the menu which is Shochu, Sake, Beer and a Pork miso soup combo. But I make whatever customers request as long as I have the ingredients for it. That’s my policy. (shows his policy only three drinks per customer and three tooth picks and all arguments to be taken outside) Do I even have customers? More than you would expect……
The show has a nostalgic feel and for anyone who loves Japan it’s a must to watch. I enjoy the show not only because of my love for Japan but my interest in Japanese cuisine. The show tells of ordinary people and their simple connections with each other based on what they ask Master ( the owner) to cook for them. Master refuses to cook complicated dishes and this I think is reflected in what the characters ask him to cook. The meals always seam to be something that means a lot to them maybe from childhood or a memory from their past.
Each episode focus on a particular dish and how it relates to a characters story. At the end of the episode we are shown a brief demonstration on how the meal from that episode is prepared. I have been so inspired by the episodes and even if they are not vegan you can change some to suit a vegan diet with ingredients changes.
In season 2 episode 7 we see Master prepare a simple salted cabbage Hakusaizuke this pickle is known as “shiozuke” or salt pickle. Japanese pickles or Tsukemono which means pickled things are a must for any traditional Japanese meal (washoku) and can be done in many different ways from using salt or vinegar to rice bran or koji . I particularly wanted to try this as it seamed so simple and without using any vinegar. I wondered what it would taste like using only salt and a few other simple ingredients.
Normally they would be made in a special pickling container press known as tsukemonoki. However don’t worry if you don’t have one like me you can make this with just a plastic container and a stack of dishes for a weight. This type of shallow quick pickling is known as “asazuke”.
First you need a Chinese cabbage or hakusai as they are known in Japan . Cut the cabbage into four pieces length ways down the cabbage then gently rinse under water and allow to dry.
Then lay your cabbages slices sliced side down in a container and sprinkle over some salt, as a rule it’s normally 1 teaspoon to every 5 grams of vegetable. Then add some slices of kombu kelp and some chopped red chilli. You can also add some lemon zest if you wish. Rub the salt into the cabbage then cover with plastic wrap or parchment paper then add a large plate on top the size of your container and then stack some plates on top for a weight. Leave in a cool dark place for one day then turn over your cabbage rub the salt in again that’s already in the container cover and leave for a further three days. At this time you can transfer the cabbage to a container and put in the fridge.
To serve lightly squeeze out any excess liquid and arrange on a plate. I was so surprised with this pickle I expected it to be salty but it wasn’t at all and was so deliciously sweet. Serve midnight diner style with a glass of your favourite beverage or with a Japanese set meal.
I hope you will enjoy watching Midnight Diner and gain as much inspiration from it as I do.