Management: This essay is meant to be less of a review and more of analysis of the show being examined. It contains plot spoilers for the Golden Kamuy anime.
My undisputed favorite comfort meal to eat is Dinuguan. I remember falling in love with it back when I was little. It’s a Filipino delicacy, a savory stew made of garlic, vinegar, peppers, spices, pork bits, and… pig’s blood. I wasn’t aware that it was made with pig’s blood until my parents told me when I was much older. My reaction? The news of it unfazed me. All that mattered was that it tasted good. I realize that that kind of reaction isn’t the norm for my friends and acquaintances. Many of them aren’t Asian or or particularly adventurous with what they eat. I’ve seen several of them balk at me while while I’m selling Dinuguan to them. Pig’s blood isn’t something that’s normally stocked in Western retail markets. It’s more commonly encountered in Asian grocery stores. Pig’s blood turns black when you cook it, and it coagulates into jelly when you leave it be. You typically find the stuff sold in portioned up cubes, in plastic tubs or shrink-wrapped packs . It’s kind of an inside joke among Filipinos to tease and trick the beknownst into trying it by calling it “chocolate soup.” Filipinos do have a recipe for something soupy with chocolate, but Dinuguan is most assuredly not soup with chocolate. It’s, again, pork stew made with pig’s blood.
Why does Filipino cooking incorporate pig’s blood in the first place? I don’t think that I’m knowledgeable enough to answer this question for certain, so a better follow-up inquiry might be: What makes the cuisines of some cultures more likely to use more parts of the pig than other cultures? My impression of American cooking is that it tends to dismiss pig’s blood as waste to be discarded. In contrast, my impression of Filipino cooking is that pig’s blood is valuable enough to be turned into a meal. That goes for the other peripheral parts of the pig like the ears, the neckbone, and the head. Filipinos subscribe “nose to tail” philosophy when it comes to turning livestock into a meal, and it seems like the Ainu have a similar “all parts of the animal” mindset when turning their game into something edible. To me, the reason for these similarities in cooking philosophy is connected to shared experiences of food scarcity.