Japanese Cuisine Book Review

The author not only wanted to discuss the beauty of Japanese cuisine but also to capture

its readers’ about culture in Japan. A strong point about the book’s methodology is how Japanese

people carefully plan and arrange food together, even the chinaware in order to complement one

another. Japanese cuisine is a study of unity and contrast. Raw fish served one ice is paired with

hot soup, Daikon oroshi (grated radish) is also served with hot dishes while wasabi (horseradish)

will be paired with a cold dish such as Sashimi, these dishes aren’t served together just by means

of convenience or coincidence but because they complement each other. And although it talks

about what food should be paired with which food it doesn’t discuss how the

The volume underlines how the solid indigenous Philippine culture networks with

steady impacts from the West. The book gives a multicultural reference collection requiring

legitimate data on contemporary Asia that will catch readers ' eye. A few highlights of the volume

incorporate dialogs of the Tagalog, the essential ethnic gathering; the amalgamation of Christian,

society, and Muslim principles; the bahay kubo, the country house style; and the terrifically vital

Philippine family. An order, glossary, and various photographs enhance the book 's content. The

book didn’t give much information on the contemporary cuisine in the Philippines and did not

give out details on where the ingredients came from unlike in (Edelstein, 2011) [4]. The same

as(Alejandro,2015)[ [6], this book gave examples to Filipino Cuisines like the adobo, sinigang

and more. A major trend in Filipino food is how everything goes well with rice. Rice is the most

important meal and serves as the bed upon which all foods lie. Variations of meals are made with

the use of rice like the porridge (goto), sticky rice (suman), and can also be made into wine. The

book primarily discusses Filipino culture and traditions which includes art, festivals, history

It gave only a chapter for cuisine and did not give much depth

information. As part of studying culture, food or cuisine will always be part of it. As the topic of

Food Culture in Asia, the book gave out data that will strengthen knowledge of the topic.

6) Alejandro, R. G. (2015). Food of the Philippines. Tuttle Publishing.

From the national dishes such as adobe, lechon and sinigang, to the fiery foods of the

Bicol region where coconut milk is a favored ingredient, Filipino food is a concoction of

tantalizing textures, flavors and colors. The book shows the unique flavors Filipino food