On Top of Rice

Don't you think it's similar to that blissful moment of "bouncing freshly grilled kalbi on rice"?

On the grill right in front of me, meat with just the right amount of marbling is sizzling. Smoke rises softly, and the savory aroma of the sweet and spicy soy-based sauce tickles my nose... At this point, isn't it already
mouth-watering?

Normally, you'd want to pop it right into your mouth, but you have to let it "land" on the white rice
once.

What do you think happens then?

The fat from the meat and the sauce
soak slowly into the freshly cooked, pure white rice. This "pause" is
important. By letting the meat rest for a moment, the
umami settles, and a sense of unity with the rice is born.

I think Note articles are the same.
A piece of writing that you've just finished is still
sizzling and "too hot" on the grill.
There's a possibility that your subjectivity is too strong and you're the only one getting excited.
So, you set it aside for a while. This is the process of "bouncing it on rice."

After letting it cool down a bit, you pretend to be a third party and

reread it, asking, "Is this interesting for someone else to read?"
"Wait, isn't this expression a bit too greasy?"

"This passage might be too heavy on the sauce (emotion) and give me indigestion."

"Wouldn't it be easier to read if I wrapped this in some lettuce to make it lighter?"

Like that, you can adjust the flavor calmly.

The writing after being bounced like that should have the "perfect balance" for both the writer and the reader.

It becomes like a top-tier kalbi bowl where you can enjoy everything, including the rice soaked in sauce.

I've started wanting to run to the local yakiniku place.
Tan-shio dancing on the grill, fatty kalbi, and a mountain of white rice...
Just thinking about it makes me want to focus on tending the grill rather than writing a Note.

You should also "bounce" your article once you've written it. It's a
magical extra step to deliver it to your readers in the most delicious state.

Alright, I've decided. Tomorrow is yakiniku day.
I have to check my wallet, but let's call it an "investment in myself" and go eat some good meat!

...Oh, right. Just one more thing.

It's fine to eat it right away after "bouncing it on rice" like yakiniku, but sometimes an approach
like "roast beef" is also necessary.

You shouldn't cut roast beef right after grilling it. The juices inside will flow out, and it will end up dry. You wrap it in aluminum foil and wait patiently until it cools down. By doing that, the umami settles throughout the meat, resulting in that beautiful, moist, pink finish.

Sometimes, try leaving your Note for a night... or even 2 or 3 days after writing it.
You might be able to read it so calmly that you'll wonder, "Did I write this?"🍡

Well then🍡✨