[Creative Fiction x Recipe] Virtual Izakaya 'Shukoroku' Episode 14: Pork Kimchi Hiyayakko and Chamisul
Content Introduction
Today's dish is 'Pork Kimchi Hiyayakko,' where pork kimchi is thoroughly chilled before being placed on tofu.
Please enjoy this story of Chamisul and heart-easing moments unfolding in a virtual izakaya, along with the recipe and ingredient introduction.
Main Story
Pass through the noren curtain and be enveloped in a small world.
Words unravel in the sake, and stories are shared over appetizers.
What shall be recorded tonight?
Kazuma Kubo took a deep breath after clipping the negatives he had removed from the water onto a laundry line in the slightly chilly darkness. Then, he stepped out into the light, stretched, carefully packed his camera into his bag, and began preparing to go out.
He had been introduced to a shop that he absolutely had to photograph by Ibuki Arakawa, one of the clients who came to buy Kazuma's work. He decided to use the time while the negatives were drying to visit the place today.
On a tropical night during a break in the rainy season, sweat dripped from his sideburns. The shop was located after turning through narrow alleys many times. The faint light of a lantern and a plain white noren curtain floated in the darkness.
'Ibuki-san, I see.'
Kazuma muttered to himself, then raised his camera and clicked the shutter.
'Welcome.'
As he passed through the noren, Kazuma's two lenses captured the Japanese painting hanging on the wall. Shifting his gaze, he saw Ikkon Mashiro standing behind a stark yet tasteful counter, wearing a navy samue and a white apron.
'Excuse me. I was so captivated by the wonderful storefront that I couldn't help myself. I took a photo from outside without asking.'
Kazuma bowed slightly while holding up his camera.
'That's quite alright. That's not a digital one, is it?'
'Yes. This is a piece of equipment for an analog person, where developing takes time and effort. I heard from Ibuki-san, an anime background artist, that there was a shop I absolutely had to capture with this camera.'
'Is that so? In that case, please have a seat and wait.'
Saying that, Mashiro headed to the refrigerator. He took out an aluminum tray and poured its contents over the tofu.
'It's pork kimchi hiyayakko.'
The plate was placed in front of him in an instant. Red, robust pork covered the pure white, smooth silken tofu. Kazuma picked up his chopsticks, skillfully placed the tofu and pork kimchi on them, and brought them to his mouth.
'Oh. The pork kimchi is chilled, too.'
Contrary to its powerful appearance, the pork's acidity and spiciness, characteristic of kimchi, were well-restrained, and the umami was condensed within the coldness. The plain tofu accepted that umami. And the occasional scent of chives became the driving force that moved his chopsticks to the next bite.
'I stir-fry it first, then chill it thoroughly in the refrigerator. Sometimes, doing that actually makes the flavors stand out more clearly.'
'I see. This is just like a negative.'
'While you wait for that negative to be finished, would you like a drink?'
Saying this, Mashiro headed to the refrigerator again, took out a refreshing yellow-green bottle, and poured it into a small shot glass.
“It’s Chamisul.”
“Korean liquor? I’ve never had it. Do you drink it from a shot glass?”
Kazuma felt a moment of tension as he picked up the glass and took a small sip.
“Oh, it’s sweet. And light.”
“That’s right. This isn’t from additives, but natural sweetness. Plus, the alcohol content is lower than Japanese shochu.”
“I see. This is—”
Kazuma started to say, then grabbed his chopsticks again and stuffed his mouth with pork kimchi and tofu.
“I knew it. This pairing is perfect for this violent summer we’ve been having lately.”
After that, Kazuma finished an entire bottle of Chamisul with just one plate of pork kimchi cold tofu.
“I’m sorry. I got carried away and drank a bit too much. I think the negatives should be dry by now.”
Kazuma said this with a slightly embarrassed bitter smile, as if making an excuse to himself.
“The waiting time is also enjoyable, isn’t it?”
“Yes. Thanks to ‘Shukoroku.’ Can I come back to take more photos when I’m sober next time?”
“By all means, please record the sake and the appetizers.”
Kazuma passed through the noren curtain again. The second time, he carried the chilled scent of the sea next door with him.
Mashiro Ikkon watched Kazuma’s back as he left, then returned to the kitchen. Tonight, another sake and appetizer pairing had been recorded.
Return to Episode 1
Return to Episode 13
Continue to Episode 15...
Bonus Recipe
Drizzle sesame oil into a frying pan, add minced garlic, and heat.
Once the garlic becomes fragrant, add the kimchi and stir-fry. Cook off the acidity.
When the kimchi turns a deep color, add salt-and-peppered pork belly or pork offcuts and stir-fry together.
After chilling well in the refrigerator, pour over the tofu.
Ingredient Introduction
Homemade Kimchi Set: Actually, it’s easy. Keep it on hand and your gut will be happy too.
Sesame oil: The aroma is what makes sesame oil.
Chamisul: Chill it in the refrigerator for a perfect summer drink.