Japanese Food Culture

1776 Words8 Pages
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
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It discusses

about history and influences of Japanese cuisines from different countries which is a big factor in

contributing information about the topic which is Food culture in Asia

3) Ashkenazi, M., & Jacob, J. (2000). The essence of Japanese Cuisine An Essay on Food and

Culture. Great Britain: Curzon Press.

This book brings about information in examining different perspectives in Japanese food,

it gives its reader an understanding in Japanese cuisine, historically and socially. The book also

provides minimal interviews and insights into the life of Japanese people and the influence of

food in their daily life.Certainly, the authors gave all their effort and took their time in finding

the data for this book. The authors wrote on diaries and took different notes on food at different

restaurants and during different festival in Japan, which was a strong point in their collection of

data. But a weak point to their methodology is the location of collection. The book gives out

generalizations about Japanese cuisine and doesn’t give out specifics to where exactly the data

was gathered. It also talks about the beauty and the carefully prepared foods in Japan, as well
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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 and

even music and dance. 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 has

installed. From the salu-salo to the fiesta the food in the Philippines has should be eaten in a

communal style and all together is shown as an informal gathering. The book gave lots of

information regarding the recipes on making various dishes and how simple

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