Bowls of dashi are hurled about and cooks fired for smoking, least it infuse the ingredients.
This might sum up the difference between (mainstream) Western comics and Japanese manga: Oishinbo is a series about food, one that lasted more than twenty years and 100 volumes, regularly selling over one million copies per volume. Sure, it leads to oddities, like having to be told in a translation note at the end of the book that two characters have married. But the food... This is a book that makes a big deal when strawberries are served in cream. But the non-food story was meh at best, and I was happier by far when it was absent or easily ignored.
Oishinbo, Volume 1 - Japanese Cuisine combines two of my most favorite things: food and manga. These volumes do not follow the chronological order of how Oishinbo was originally released in Japan. I think this takes away from the story feeling cohesive, making the narrative feel flat at times. In truth, if you take the food away I probably would not have enjoyed this story as much. You get more than a lesson on Japanese culture and food.
I had to practice the whole backwards thing, I even walked backwards down the block while walking my dog. Didn't help things.
Oishinbo, A La Carte is a seinen, comedy manga series, written by Tetsu Kariya and illustrated by Akira Hanasaki, that revolves around food culture in Japan, and specifically how some of the dishes came be a marker of Japanese identity through time. There are seven English volumes in the series collectively, and in Japan there are one-hundred-eleven volumes and was the tenth longest running serial of all-time. The narrative follows two food journalistsShir Yamaoka and Yko Kuritaat a local newspaper whove been tasked with creating The Ultimate Menu of Japanese cuisine. Theres also quite a bit of history that traces how the dish originated, which more often than not led to it being brought over to the country via China, and how that particular dish has evolved over time to become an inherent part of Japanese identity and culture. For example, volume one is about Japanese cuisine in general and provides a brief introduction to how the Japanese peopleexplicitly food enthusiastsapproach trying out new meals and the etiquettes they follow. It was also quite pleasant learning about how uniquely independent Japanese traits found their way into the meals to create a brand-new sort of food culture and identity. But while I was reading the English volumes back to back, it creates a lot of inconsistencies. I did some research into the English translations and discovered that each volume is essentially a collection of the best of the best from the series over time, pulling chapters from all one-hundred-eleven Japanese volumes. One of my main reasons for wanting to read the All in all, I recommend Oishinbo, A La Carte for people interested in learning about Japanese cuisine and how it has shaped and contributed to Japanese culture and identity as we know it today.
Lamentablemente creo que en ese sentido se le podría haber sacado mucho más partido al manga. Al final del manga, encontramos descripciones de los platos y sus nombres, con la página en que salen, pero cuando llegas al final, se te ha olvidado de la misa la mitad. Yo habría buscado intercalarlos de forma más enlazada en la trama porque, para cuando llegas al final, es una mera lista con páginas de referencia.
A pesar de trama y personajes simplones, me ha gustado por los siguientes motivos: - destaca la frescura y la calidad del producto como elementos ineludibles para conseguir seducir al comensal.
My first foray into manga, and what better subject than an entire book about Japanese food!