"No need to thank me," Kim Haru replied reflexively, not knowing what else to say.
Everyone present knew his personality well, so they didn't press him further.
After the first toast, they refrained from crowding around him, worried that making him uncomfortable might cause him to leave.
The lively banquet officially began.
Most of the cooks weren't professional chefs, so the dishes lacked the structured order of a formal meal.
However, nearly every part of the pig was represented on the table.
The ears and snout were turned into cold dishes—one a spiced marinade without chili and the other a spicy salad, each with a distinct flavor.
The tenderloin was prepared as a vibrant red plate of boiled meat slices, with bean sprouts—fermented for two days beforehand—spread at the bottom.
The cabbage, soaked in the rich broth, paired perfectly with the tender meat, creating a satisfying bite every time.