That is a very good question that needs an answer. I have discussed again and again of my frustration with our ancestors - why did they not document this? Why did no one took the liberty of writing accounts of early Filipino food during their time? Why was no one moved to sit down and record stuff for the next generation? Why??? Now I understand why our teacher in high school would hammer history inside our cranial husks. It is essental to know where things came from. Although I don’t know what’s the psychological benefit (or liability) for …

 
 
There are some pure unadulterated food in this short life that you should eat before you die. One of them is fresh meat with only, i’ll let you read that again, only – salt and pepper on burning coal.
My aunt has a hog business. When they announce that they are slaughtering, it is a family affair. And no, they don’t surrender it to some butcher, they slaughter the hog with their bare hands. I mean, they do it themselves. And if you are thinking that a hog business always ends up in the slaughterhouse, …

This is part of the series – History of Filipino Food, Japanese Influence
If you clicked from this article, I would like to clarify that there is an item on Filipino Food News that appeared here in myfilipinokitchen a year ago about Filipinos voting for Sinigang as National Dish. So I stand corrected – Sinigang is the unofficial National Dish and not Adobo. Sinigang for the win indeed.
Now, let’s discuss the ingredients.

What lurks beneath the greens?
 
MEAT OR SHOULD I SAY FISH
When you talk about Sinigang it is a clear soup …

 
 
If you don’t know what Sinigang is, it is the most consumed soup in the 7,107 faces of the Philippines. It’s a soup with a clear broth though some variations are divinely white depending on the fish and how much onions you put in, but it always has a sourness to it and this also depends on what kind of acid you utilize save for vinegar. We don’t use vinegar to make our sinigang sour. If you have more questions about Sinigang, jump to the comments below and feel free …

 
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Konichiwa!
I have written this and this because as far as my research goes; we don’t have a Filipino dish where the Japanese stamp of influence is marked all over it.
I cannot find any information about dishes or recipes that were handed down to us by the Japanese during their occupation in the Philippines. Aside from being the shortest colonizer, they were distant when they were here. Maybe that’s why the exchange of culture was limited to us sharing our way of …