Review: Oishinbo , a complete journey through Japanese gastronomy

The colossal sleeve of oishinbo began its publication in 1983, in the magazine BIG Comic Spirits of the Shogakukan publisher, by the hand of Tetsu Kariya (script) and Akira Hanasaki (Drawing). The name of This longeva series comes from the Japanese words oishii , delicious, and kuishinbo , a word to refer to someone who loves to eat. Under this premise, one of the works that best show and commemorate the Japanese gastronomy in all its areas , from the ramen or the gyoza, to sushi and the different vegetables. Currently, it has a total of 111 collection volumes in Tankobon, turning it into one of the 10 longer Sleeves published in Japan. However, since 2014 it is located in a hiatus permanent due to the harsh criticism that the authors received by the treatment of Fukushima s disaster in the work, something that did not like the majority of the public that He was still oishinbo for years.

For all lovers of Japanese gastronomy and culinary culture in general, it was great news when Norma Editorial announced that he would graduate the work in Spanish territory. Far from considering bringing the 111 collectatory volumes, the publisher has decided to build a selection of chapters , among which are the best valued by Japanese criticism and those who have managed to have in the country of the rising sun. To this day, the Published tomes are the following:

Oishinbo. To Carte 1: Japanese cuisine.

Oishinbo. To Carte 2: Sake.

Oishinbo. On cart 3: Ramen and Gyoza.

Oishinbo. To Carte 4: Fish, Sushi and Sashimi.

Oishinbo. To the card 5: Vegetables.

Oishinbo. To the 6: rice.

Oishinbo. To Carte 7: izakaya.

The work passes into the drafting of a Japanese newspaper called Touzai Shinbun , led by a great gourmet. For the centenary of the publication, the director decides to order a couple of journalists definitive menu : a menu that consists of a perfect balance of the best delicacies in the world, lending special interest to Japanese gastronomy . The chosen ones for tremendous company will be the indisputable protagonists of oishinbo . On the one hand, Shiro Yamaoka , a somewhat arisk journalist but with an exquisite palate for food; and on the other, Yuko Kurita , also journalist and with an innate talent to differentiate flavors. Both will face various comic situations - in which there will always be food by means - at the same time they are getting to be known little by little.

The drawing of oishinbo is from 80s , with great contrasts between black and white and some characters without great details, but very expressive. Although someone can throw it back when reading it, the strong point of this Magna Work is precisely in the drawing , since the level of precision and detail showing all types of food that appear not It is something simple to achieve. By just reading two or three chapters, the work gets closer to the plate that shows us, to the point that we can almost smell it and savor it. It is not recommended oishinbo reading if you are hungry.

Although Norma has tried to be careful in the selection of chapters, in order not to lose any important details of the main story, it is inevitable to have the feeling that Sometimes something is overlooked . Even though he always ends up clarifying the situation if we continue reading, the fact of not having the complete work can make a little difficult to understand everything 100%. Even so, it is a minor obstacle to being almost all self-locking chapters.

Finally, it is only necessary to say that the Edition of Norma is impeccable : with large-format volumes and divided by gastronomic themes, perhaps price of € 12 for each one may seem excessive, but without a doubt okay. Apart from a good translation, the chapters consist with numerous notes at the foot of the page not to lose any details, and at the end of each volume we can find a glossary where we briefly explain each dish we have seen along the reading. An essential for all those lovers and curious of Japanese gastronomy.