Chapter 677 – The Real Japan
Japan’s common people’s food can be summarized in just five letters.
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『Five Basics of Japanese Cooking』
Sa (satou; sugar)
Si (shio; salt)
Su (su; vinegar)
Se (shoyu; soy sauce)
So (miso; soybean paste)
±——————————————–
Sasisesso.
The taste is determined by how you apply and adjust it.
“Aren’t salt and sugar too basic?”
“So, excluding those two, we talk a lot about Su, Se, So＋Ajimoto.”
“Ajimoto knows!”
In modern times, only one thing has been added.
Ajimoto.
This is where monosodium glutamate was first developed.
‘I mean MSG.’
Vinegar, soy sauce, soybean paste.
Ajimoto with sugar or salt.
These four flavors are the base of Japanese cuisine.
It is a continuous rotation of only these four things, three meals a day.
This is the dietary life of the Japanese common people.
“I don’t think it’s much different for me either…”
“If the quality of the ingredients is good, the story changes a lot.”
Wagyu seasoned with only salt!
American select grade beef seasoned with only salt!
Just as these two have different connotations.
‘If the ingredients are not good, you have to add a lot of seasoning.’
To put it bluntly, it is eaten as a seasoning.
The seasoning is too monotonous.
Of course, I use dashi, mirin, and sprinkle some katsuobushi.
However, the basic taste is ultimately sashi sesso.
『Yoshinoya』− Gyudon restaurant
『Sugakiya』− Ramen restaurant
『Saijeriya』− Family Restaurant
OneCoin.
Cheap restaurants feel like this.
It’s clearly a different food, but it tastes similar.
“Korea has a wider variety of seasonings, right?”
“I guess so. Because I like spicy flavors.”
“Oh…”
“There is also a side dish culture.”
“Side dish?”
This is the limitation of Japanese food for the common people.
This is not a problem that can be solved by changing the recipe.
Differences in food culture.
It is not limited to season.
Actually, the side dishes too.
‘It comes from the cultural differences between Korea and Japan.’
Korean side dishes.
Most of it was done in advance.
Just take it out of the refrigerator and roughly pack it.
Japanese side dishes are made seasonally.
Do not assume a long retention period.
Tsukemono, a Japanese pickled vegetable, also has a surprisingly short shelf life.
It will take a break after a few days.
“There was such a difference~. I could see why Mr. Chanwook was confident that we would succeed in entering Japan.”
How to lower the unit price?
Stripping multiple pieces and mass production are bound to become the basics.
I have been thinking about it.
Baek Hwa-seon.
This is why I came to Japan on a plane with my employees.
“This is Baek Hwa-seon, co-representative of Food Market. Greetings.”
“Hello, this is Kaede Kitaya from Kitaya Electric.”
“Oh, CEO is just a title… I would appreciate it if you could treat me comfortably.”
I was preparing for it a year ago.
The project was launched at the company level.
‘I liked it too.’
Food market.
Stock prices are rising every day.
It has clearly established itself as the second-largest company in KOSPI.
The value of Baek Hwa-seon’s shares also increased astronomically.
It’s not strange even if people change.
“Test products came out of the lab. Of course, we tasted them, but I thought it was important to see how local people felt.”
He is a simple person.
They say it doesn’t fit the topic and focus only on store management and research.
‘Well, that’s why we collaborated.’
My topic.
People who don’t know too much become a problem, and people who know too much can’t handle their positions.
From that perspective, it is appropriate.
He is doing exactly what he needs to do.
「Otjeori」
「Bean bowl」
「Mushroom Jangjorim」
「Quail egg stew」
「Simmered Lotus Root」
「Stir-fried fish cake」
「Stir-fried anchovies」
「Stir-fried seaweed stem」
「Stir-fried Bracken」
「Stir-fried delicacy」
「Spicy dried radish」
「Spicy pickled radish」
「Spicy bean sprouts」
「Dallaejang」
It’s not some great fusion food.
It is also sold normally in regular restaurants.
“You brought just the white rice that I crave.”
“Right?”
“But aren’t bean soup and stir-fried seaweed stems rice police?”
“You’re the food police!”
“Bob police?”
That’s why there are more difficult parts.
When you sell food in a real restaurant.
‘Because a realistic problem arises.’
Something I didn’t even pay attention to when eating at home.
One by one, they hold us back.
Storage is not good.
The texture is poor.
Other problems.
“Isn’t the preservation period of geotjeori very short?”
“This is not only kimchi, but it’s also kimchi for kimchi stew.”
“For kimchi stew?”
“For kimchi stew, fewer ingredients are used. It also contains sugar and miwon, so it feels like something Japanese people will like.”
When you do business, you learn.
And how to solve it.
‘Yudori applies.’
It’s not an OX problem.
Find out that there is a third answer.
Crunchy!
The cabbage is chewy.
It seems like it’s been about half a day since I made it, but there isn’t much difference.
“If I put some chives and sesame seeds, sprinkle some sesame oil and mix it together, it would really be a spicy pickle, right?”
“That’s what we were aiming for!”
“You can keep the inventory and use it as old paper.”
The stems of bean sprouts were also removed.
Dried radishes are also used to remove moisture.
‘We need something like wisdom in life.’
Business.
Delicious food is not the only answer.
Unit cost, preservation, and even recycling are taken into consideration.
Make the most of the benefits of Korean side dishes.
It will be the key to conquering Japan.
* * *
Lee Chan-wook’s franchise.
Although it is causing various controversies in Japan.
Todog, talk!
Todog, talk!
The results are steadily accumulating.
It is filled with customers.
“Has the order been placed? Can’t I call the staff?”
“Mochi Long!”
“Eh~ Honto?”
“Suge!”
No, it is becoming a trend.
Lee Chan-wook’s newly opened franchise.
Bubble!
It’s worth going.
It is very popular with Japan’s younger generation.
“A whole chicken went in.”
“I’m flying a whale!”
“5252, Magic Kayo.”
Famous among friends.
It has become something I have to visit at least once.
It’s actually delicious.
There is a whole chicken in a large pot.
“It’s delicious!”
“It’s not spicy.”
“I also like eating Kimuchi.”
One chicken.
It is a chicken dish similar to samgyetang.
If I were to be specific, it’s closer to clear chicken doritang.
Gulp!
Munch!
It also suits the tastes of Japanese people.
It is also a Korean food that is popular with Japanese tourists.
Korean Newspaper− 「Japanese tourists flock to Dongdaemun Chicken Hanmari Alley」
Fact News− 「’Chicken Hanmari’ is the first thing Japanese people look for when they come sightseeing」
Since it was released intact, it is bound to work.
Not only is it a sure success item.
“I like it because there are a lot of side dishes.”
“Really!”
“Can’t I order rice?”
“No, there are still courses left.”
Price.
This is an important part.
For the Japanese, more than anything else.
It is not a cheap amount.
Although it costs 2,500 yen per pot.
Bubble!
It’s not just one chicken.
It comes with several side dishes.
There is even a Hwaryongjeong branch.
Ingredients.
After eating all the chicken and various vegetables.
“Is it different from ramen?”
“Honto!”
“Let’s order more noodles.”
“It might be a little lacking.”
Eat it with noodles.
Even students with light pockets can do this if 3 to 5 people gather together.
It is cost-effective.
It also makes you feel full.
Above all, it is Korean food.
Buzz, buzz!
It is worthy of attracting numerous customers.
And it increases day by day.
Korean Wave.
It has already become a trend among the young generation.
There is a demand.
“Isn’t Korean food expensive?”
“It’s not Lee Chan-wook’s store.”
“Really?”
“Yes! They say there are a lot of them.”
A restaurant will be built to satisfy all needs.
There is no reason not to go.
Word of mouth spreads.
Rumors attract rumors.
It is natural for highly rated stores to prosper.
“And if you pay with Line Pay, consumption tax is exempt.”
“Hmm…”
“Does the boss here like it?”
“You go around swearing at old people.”
There is also a central point.
Lee Chan-wook.
His actions are a hot topic among the younger generation.
This is a character that has never existed before.
No, no one told me.
Their position.
“Japan’s decline is solely the fault of Japanese seniors.”
There was a being who spoke for me.
There is no way he cares what country he is from.
‘I agree with that, too.’
Natori Yuko.
A 20-year-old runaway teenager, she agrees with her friend.
Elderly people are a social evil.
He must die and disappear.
Cine!
I almost want to shout.
Percussion!
But there is a more realistic complaint than that.
This is the environment you live in right now.
“This is 2,500 yen?”
“It’s so cheap.”
“If you think about side dishes and noodles…”
There is nothing a runaway teenager can do.
At best, it’s a part-time job.
‘Even that.’
It’s not easy.
You realize what position you have in society.
The restaurant part-time job was the most evil.
Why can we provide service at a low price?
Bubble!
It comes to mind when I eat cheap food.
Memories of times when I was mistreated.
“There are five of us, so it’s like 500 yen per person.”
“It’s OneCoin.”
“Almost at Yoshinoya level.”
I can’t be purely happy.
Even though I’m eating cheap and delicious food.
‘This is all the blood and sweat of the employees.’
Cooking in a pot.
Side dishes filled the table.
It is the result of someone being divided.
I can imagine what’s going on in the kitchen.
To the point where I get PTSD.
“This is clear exploitation.”
“I guess so.”
“I thought Lee Chan-wook was different…”
“He was just like the old people.”
It was inevitable that there would be people who had antipathy.
