Filipino cuisine is dominated by the bold balance of three elements of taste: salty, sour and sweet. These flavours stem from a medley of cultural, historical and environmental influences that have shaped Filipino culinary traditions for centuries.
Salt is used both to highlight other flavours, but also as a standalone taste. Filipino soy sauce is extra salty, while snacks like chicharron (fried pork belly) and puffed fish crackers are loaded with it. Bowls of sawsawan (Filipino soy dressing) and dishes of bagoong (a condiment of fermented fish, krill or shrimp paste) are both used as table seasonings.
Salt’s also an important part of native Filipino heritage. In the Bohol region, they make a salt called asín tibuok, which is sharp, earthy and smoky.
This story is from the January/February 2024 edition of National Geographic Traveller (UK).
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This story is from the January/February 2024 edition of National Geographic Traveller (UK).
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