The other day I ordered rose jam, strawberry jam without gelatin, and sea-salt peanut butter from an online shop. They arrived two days ago, and of course I had to try them right away on toasted bread. The rose jam had such an intense, fragrant aroma, and paired with the peanut butter it was surprisingly good. Still, I felt it would taste even better with a hint of tartness to balance the sweetness.
So the next day, I swapped the peanut butter for plain yogurt on my toast. The flavor instantly became lighter, with a gentle tang cutting through the sweetness, and it was honestly so good. It made me want to buy more to bring back for my family and relatives. But since this trip I booked my flight home to Thailand without extra baggage, I’ll have to wait until next time when I can bring a heavier suitcase and share these treats with everyone at home.
The TodoFam in BNHA Vol. 2 Chap. 011 - Todoroki Shōto’s profile
Release date: January 5, 2015
Let’s look at what the manga shows us first:
Cultural notes:
Hayaumare (早生まれ lit. “early birth”): this word is used not for someone born premature but for “someone born between January 1st and April 1st (the school entrance date)”. In Japan it is important if one is an Hayaumare or not because they will start school on the year of their 6th birthday while everyone else will start school on the year of their 7th birthday as Japanese schools requires all their students to be ALREADY 6 at the beginning of school. This means the Hayaumare are the youngest kids in the class, which often lead them to be the smallest kids or the ones that hadn’t yet reached puberty. Since Shōto is born in January, this makes him a ‘Hayaumare’. Tōya too is a ‘Hayaumare’ though in chap 302 this word is translated in a way that seems to imply he was born premature.
Food notes:
The profile mentions Shōto likes ‘Soba (atatakakunai yatsu)’ (そば（温かくないやつ）“soba (the not hot kind)”). For who is wondering what this is ‘Soba-kiri’ (蕎麦切り “buckwheat slices”) or, more commonly just ‘soba’ (蕎麦 “buckwheat”) are Japanese noodles with an ashen brown color, and a slightly grainy texture, made primarily from buckwheat flour which can have a small amount of wheat flour mixed in. The dish in which they're usually served cold is ‘Zaru soba’ (ざるそば “soba in a basket”), a traditional chilled noodle dish served with a dipping sauce which takes its name from the container in which it’s served, though recently restaurants calls as such also the soba served in a ‘seiro soba’ (せいろそば), a steamer-shaped container.
Extra notes:
This is an extra page in the volume version which was printed on January 5, 2015. At the time the magazine version had reached chap. 25 (printed on December 26, 2014) so while Shōto’s past hadn’t been revealed yet, Horikoshi was in the middle of the arc that would reveal it, hence he wanted to hint at it so as to get interested more potential readers while at the same time not revealing it. The downside is that the information in this profile ultimately tells us nothing interesting, not in the behind the scene part nor in the supplement part.
beef jerky
olive oil
water
brussel sprouts
daikon
cucumbers
green beans
Chicken Adobo Recipe:
INGREDIENTS
1/4 cup (65 ml) soy sauce
1/2 cup (125 ml) white Filipino cane vinegar, or distilled white vinegar
6-8 cloves garlic, smashed with the side of a knife and peeled
1 teaspoon whole black peppercorns
2 bay leaves
6 skin-on bone-in chicken thighs
INSTRUCTIONS
Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.
Uncover the pan, and then increase the heat to high and return the sauce to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5–7 minutes. Serve with steamed white rice.
Just devised with my sister a like roasted pineapple shortcake? It was these rich heavy cream and butter forward biscuits she made, charred pineapple and vanilla whipped cream. Began using the blow torch w/ white sugar but the broiler was really what got them caramelized. The pineapple tartness cut through the richness of the cream and biscuit/shortcake and there was a buttery flavor that tied it all together 🥺😫 I wonder how vanilla, ginger, coconut and/or other spices would work if infused into the pineapple via a longer roast in the oven. Ugh.
The TodoFam in BNHA X Animate Hero Holiday Fair: Todoroki Pizza-ya ver.
Observation notes:
The image above was created for Animate's Hero Holiday Fair (ヒロホリディフェア) which was held starting Saturday, February 13, 2022 and was meant to use for gadgets.
The image with Shōto was apparently named Todoroki Pizza-ya [轟ピザ屋 Todoroki Pizza shop], while Bakugō's was 'Death Sauce Bakugō' (デスソース爆豪). No idea about the others and if those names are official or just something Japanese fans came up with, especially since on Shōto's pizza boxes it is written "Hero Pizza" not "Todoroki Pizza". It is worth to mention Midoriya holds the Hero chips we see in the story as well.
Cultural notes:
Giornata Mondiale della Pizza/International Pizza Day/Sekai pizza no hi (世界ピッツァの日 "world pizza day"): an international celebration of Pizza which takes place on January 17th. This day is the feast day of Saint Anthony (Sant'Antonio Abate), the patron saint of pizza makers and bakers. Deeply rooted in Italian tradition, it is a day to enjoy and celebrate pizza around the world.
Pizza no hi (ピザの日 "pizza day"): Japan has its own pizza day whose date was established when Toppan Printing of Japan designated November 20th as Pizza Day and began activities to promote pizza. The same day was also the birthday of Queen Margherita of Italy, the queen who gave the name to the pizza Margherita.
Food notes:
Pizza (ピザ): an Italian dish typically consisting of a flat base of leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high temperature, traditionally in a wood-fired oven. Pizza reached Japan around the end of WW2 and it is considered a very common food, eaten both at Italian restaurants (there are over 1,000 restaurant serving Pizza in Japan), delivered (usually prepared in the American style) or frozen. On May 22, 2010, the first real-world transaction using Bitcoin was to purchase two pizzas, and so May 22 is now celebrated as "Bitcoin Pizza Day" among Bitcoin enthusiasts. Pizza is kind of relevant in BNHA as during the hideout attack the Heroes, to distract the Villains, rang to their bell claiming it was 'Kamino Pizza delivery'. There was no pizza though, just All Might smashing through the wall.
The TodoFam in BNHA Ep. 029 - Todoroki Shōto’s profile
Starting with episode 27 the anime started to use, as eyecatches, the profiles of the characters involved in the episode. In Ep. 29 we can see the one for Shōto.
Todoroki Shōto
Quirk: Half-Cold Half-Hot
He has two Quirks, ‘freezing’ on his right half and ‘burning’ on his left half.
Affiliation: U.A. High School, Hero course, class A
Birthday: January 11
Height: 176cm
Blood Type: O
Likes: Soba (the kind that’s not hot)
Observation notes:
This is basically the anime version of the profile that was in Vol. 02 Chap. 11 with some info about his Quirk that the profile did not have but that were in other parts of the story. While it is nice to have Shōto’s anime profile, since it do not add anything it is not a big deal.
The TodoFam and food: Kuzumochi (葛餅), Enji’s favorite food
Thanks to Enji’s profile in Chap. 37 we know that Enji’s favorite food is kuzumochi.
But what is kuzumochi? With which ingredients is it done? And how do you prepare it?
Kuzumochi (葛餅): a transparent, pulpy ‘mochi’ (もち or 餅) made of ‘kuzu-ko’ (葛粉), which is the flour derived from the root of the ‘kuzu’ (クズ). It is usually served chilled (which increases its elasticity), cut in bite-size slices which are topped with ‘kuromitsu’ (黒蜜 “black honey”) first and then ‘kina-ko’ (黄粉 or きなこ “yellow flour”), otherwise they won’t mix and eat either with ‘hashi’ (箸 “chopsticks”) or a ‘yōji’ (楊枝 “toothpick”) while served in a ‘kozara’ (小皿 “small plate”), while a ‘mamezara’(豆皿 “tiny plate”) can be used for serving the topping.. If eaten freshly made while it’s slightly warm inside, one can enjoy its chewy and fluffy texture. The usual preparation consists in combining the flour with water and sugar, and cooking it over a gentle heat, stirring continuously until the mixture thickens and becomes transparent. This process also imparts it an elastic texture. The transparent appearance of the final product contributes to a cool sensation, making it a popular choice for consumption during warmer months.
Japan has however another sweet with the same name but written with different kanji (久寿餅) which is a mochi cake made from Lactobacillales-fermented ‘komugi-ko’ (小麦粉 “wheat flour”), and is not transparent but more like milky white. It is specialty dish local to certain wards of Tokyo.
Mochi (もち or 餅): a Japanese rice cake made with ‘mochigome’ (もち米 “mochi rice” or “glutinous rice”) or ‘mochigome-ko’ (餅米粉 “mochi rice flour”) a type of fine flour made from ‘mochigome’ (もち米 “mochi rice” or “glutinous rice”), and sometimes other ingredients such as water, sugar, and ‘cornstarch’ (コーンスターチ “corn/maize flour”). There are two main types of mochi: ‘tsukimochi’ (搗き餅), which is made by steaming ‘mochigome’ (もち米 “mochi rice” or “glutinous rice”) and pounding it with a mallet into a paste, and ‘nerimochi’ (練り餅), which is made by adding hot water to ‘mochigome-ko’ (餅粉 “mochi flour”) a type of fine flour made from ‘mochigome’ (もち米 “mochi rice” or “glutinous rice”) and kneading it, then steaming it to create a paste. Either way the result is then molded into the desired shape. The shape of mochi varies depending on the region, so it can be round (west Japan) or square (east Japan). There are also various variants that slightly change the ingredients with which its done. In Japan, it is traditionally made in a ceremony called ‘mochitsuki’ (餅搗き “mochi pounding”). While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time.
INGREDIENTS
Kuzu-ko (葛粉 “kudzu flour”): flour derived from the ‘kuzu no ne’ (クズの根), the root of the ‘kuzu’ (クズ), a group of climbing, coiling, and trailing deciduous perennial vines native to much of East Asia better known as Kudzu or Japanese arrowroot. It’s worth to mention most products sold under this name are actually mixed with flour from other sources.
Kuromitsu (黒蜜 “black honey”): a Japanese sugar syrup, similar to molasses, but thinner and milder and is a central ingredient in many Japanese sweets, among which ‘kuzumochi’ (葛餅).
Kina-ko (黄粉 or きなこ “yellow flour”): roasted soybean flour, used in Japanese cuisine, better known in English speaking countries as “roasted soy flour”. It is mostly used as a topping to flavor rice cakes like ‘mochi’ (もち or 餅).
Komugi-ko (小麦粉 “wheat flour”): flour made by milling ‘komugi’ (コムギ “wheat”) and is used as an ingredient in various foods. In Japan is also called ‘udon-ko’ (うどん粉 “udon flour”), as it’s the flour used to make udon or ‘MERIKEN-ko’ (メリケン粉 “American flour”).
Mochigome (もち米 “mochi rice” or “glutinous rice”): a type of rice (Oryza sativa var. glutinosa) grown mainly in Southeast Asia and the northeastern regions of South Asia, which has opaque grains and very low amylose content and is especially sticky when cooked. It is widely consumed across Asia. It is called glutinous (Latin: glūtinōsus)in the sense of being glue-like or sticky, and not in the sense of containing gluten (which, like all rice, it does not).
Mochigome-ko (餅米粉 or もち米粉 “mochi rice flour”): a type of fine flour made from ‘mochigome’ (もち米 “glutinous rice”) that is used primarily to make ‘mochi’ (もち).
Cornstarch (コーンスターチ “corn/maize flour”): the starch powder derived from ‘tōmorokoshi’ (トウモロコシ “corn/maize”) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars.
TABLEWARE
Hashi (箸 “chopsticks”): The Japanese version is slightly shorter than the Chinese one, and it’s also typically rounded and taper to a point. This may be attributed to the fact that the Japanese diet consists of large amounts of whole bony fish and the pointed ends make it easier to remove small bones from the fish. In Japan it is common for them to be shorter for women and children. Also usually, in Japan they have circumferential grooves at the eating end that makes food stop slipping.
Hashi-oki (はしおき “chopstick rest”): Tableware, similar to a knife rest or a spoon rest, used to keep chopstick tips off the table and to prevent used ‘hashi’ (箸 “chopsticks”) from contaminating or rolling off tables. They are found more commonly in restaurants than in homes where they are usually used only at formal dinners. They are placed on the front-left side of the dishes, with the ‘hashi’ parallel to the table edge and the points toward the left, or to the right side of the dishes, with the ‘hashi’ points towards to the front.
Yōji (楊枝 “toothpick” lit. “willow branch”): a small thin stick with at least one and sometimes two pointed ends. When it’s used to insert it between teeth to remove detritus, usually after a meal, it’s called ‘tsuma yōji’ (爪楊枝 lit. “nail toothpick”) and it usually has one tip and a decoration on the opposite side of the tip called kokeshi (こけし), however Japan also has ‘kuromoji yōji’ (黒文字楊枝 “kuromoji toothpick”), toothpicks which comes from the kuromoji tree, which is part of the Lauraceae family and is known for its antiviral properties and which are used for eating wagashi and mochi during the tea ceremony, so that a person can use it to cut the sweet and then bring it to his mouth. In this case, rather than the usual round toothpicks, a large square toothpick with bark attached is often used. When the toothpick is hand carved by a craftsman instead than by a machine, they’re called ‘jokaku yōji’ (上角楊枝 “Top-angled toothpick”), they are thinner than machine-cut toothpicks and don't break when bent. Each of them is individually wrapped in Japanese paper and sold in a box made from paulownia wood.
Kozara (小皿 “small plate”): a small plate of around 12~15cm used to hold sauce dishes, condiment dishes, small side dishes, sweets, etc. They can be round, square, oval, and flower-shaped, made in ceramic, glass, resin, wood, or metal, with a wide variety of designs, making them a versatile item that can be used for a wide range of purposes. Using a small plate with a Japanese-style pattern to serve a sweet creates an atmosphere of hospitality.
Mamezara (豆皿 “tiny plate” lit. “bean plate”): a small plate of less than 10cm in diameter that can basically fit the palm of your hand, used to hold sauce dishes, condiment dishes, small side dishes, sweets, etc. They can be round, square, oval, and flower-shaped, made in ceramic, glass, resin, wood, or metal, with a wide variety of designs, making them a versatile item that can be used for serving sauces, condiments, small side dishes, individual portions of snacks (like nuts or sweets) or palate cleansers (like refreshing bites of fruit or scallions to cleanse the palate between courses).
