02 July 2008

Balance in Food

India cured me of my deep-fried food aversion. Shaking off horrible imagery of American fried everything (and accompanying obesity), I soon got into the rhythm of seeing the logic behind meals and condiments. A valuable lesson: Internalizing a cuisine's nuances and philosophies teaches you that if it has evolved over time, it usually has balancing mechanisms that are built in. Respect these measures and enjoy life.

The aforementioned subcontinent has a myriad of spices to help you digest oily samosa, thick stews, and all sorts of fritters. Filipino killer Ilocos empanada has a corresponding impressively sour vinegar to cut the fat. Heavy German sausages have great German beer to help them along. Japanese tempura often has sauce that you must dunk radish in (and we all know that the root helps your body process fats).

Kakiage or vegetable tempura at Hana Restaurant at Little Tokyo.

So, in moderate amounts, eat what is seemingly bad (or maligned by a scientific study that studies it in isolation and doesn't throw in the accompaniments). If you throw in the wisdom of a culture, it should turn out fine. Don't forget that in the old days, oil and sugar and whatnot were not so plentiful, thus not everyday fare but somewhat special.

Here are some more photos from a recent trek to Makati's Little Tokyo:

Waking from siesta by the entrance.

Waking from siesta too.

Stoking for yakiniku.

Sky versus them.

Little Tokyo
2277 Chino Roces Avenue, Makati
MRT Station: Magallanes
Walk down Chino Roces Avenue to Arnaiz Avenue, turn left and watch out for Makati Cinema Square. Little Tokyo is between Chino Roces Avenue and Amorsolo.
MRT Station: Ayala
Walk to Arnaiz Avenue, keep walking away from EDSA. Watch out for Makati Cinema Square. Little Tokyo is between Chino Roces Avenue and Amorsolo.

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