Thoughts on Otoshi (Appetizers) | Daily Notes

I have been posting articles soaked in alcohol, written while drunk.

Mainly records of drinks and snacks, daily notes about being drunk, stories about the adult library where you can drink beer, and short-shorts themed around alcohol.

Before my memories fade from the alcohol, I scribble down aimless prose and wander through the back alleys of Note.

Thanks to some fortunate connections, this drunkard has been asked to serve as a judge for the Pirika Grand Prix.

I will leave the application guidelines to this easy-to-understand article, but since I have the chance, I will write down my thoughts on short-shorts.

Rather than being a reference for your creative process, this is more of a personal memo for my judging. Please feel free to read it lightly.

So, to get right to it, I think a short-short is like the "otoshi" (appetizer) at a bar.

Depending on the establishment, they range from simple to elaborate. They look easy, but when you actually try to make them, you need various ingredients, and despite being finished in an instant, they take more time and effort than you might think.

For a first-time customer, it is their first bite, which means it is the first impression, so the creator cannot afford to let their guard down.

I have applied to the Pirika Grand Prix in the past, so I truly feel this way. Before I started writing, I thought 800 to 1200 characters would be a breeze, but once I started, I found myself thinking, 'Wait, what?'

And from the customer's perspective, an otoshi is something that builds anticipation.

It shows the spirit with which the shop faces its customers. I believe the message packed into that small bowl is just as eloquent as the recommendations written on the menu.

On top of that, if you encounter a masterpiece that makes you want to come back to this shop again, isn't that a joy for both the shop and the customer—in other words, for the writer and the reader?

Pardon me for making this personal, but while I have a buckwheat allergy, I have no likes or dislikes when it comes to genres. I can enjoy everything, from rare works to those 'other' kinds of stories.

Since I am a judge this time, I plan to taste every single one of your works without reservation.

As a drinker, I get happy when seasonal items unique to this time of year appear. I am very curious about rare delicacies, but I also love home-cooked flavors.
Since I am an alcohol-centrist, I will be enjoying them with a beer in hand, and I would be deeply grateful if you could understand that with a warm heart.

It makes me happy when someone says the food I cooked is 'delicious,' and it would be the best if they became a regular. If this application leads to a wider circle of 'likes' and follows, it would be the greatest honor for a judge, and I might end up drinking even more.

Now, the Autumn Pirika Grand Prix is about to begin. Have you formed an image of your dish?

What kind of otoshi will I encounter using the 'ingredient' of the theme 'Paper'? I am waiting with a thirsty throat!

*The Pirika Grand Prix accepts all short stories, including short-shorts.