Sundanese Cuisine: The Raw and the Fresh
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Origin
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Description
If Javanese cuisine whispers and Padang cuisine shouts, Sundanese cuisine sings. The culinary tradition of West Java (Sunda) is the freshest, lightest, and most vegetable-forward tradition in the Indonesian archipelago. Its defining feature is *lalapan* — a platter of raw vegetables, herbs, and greens served alongside every meal, dressed with nothing but sambal. Where Vietnamese cuisine has its rau thơm (fresh herb plate — VN2-01) and Thai cuisine has its accompanying raw vegetables, Sundanese cuisine elevates raw vegetables to the MAIN EVENT — the cooked dishes are the accompaniment; the lalapan is the centrepiece.
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The Thread
—- Vietnamese rau thơm (same fresh herb/vegetable accompaniment philosophy — more herbs, fewer raw vegetables)
- Japanese tempura with grated daikon and tsukemono (same fresh/raw elements accompanying
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Flavour Context
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Pillars V — VII
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