Get to Know the Delights of Different Asian Cuisines

Asian culture has been around far longer than any in the West. It has developed largely unknown throughout ancient history. But now, with the proliferation of Asian immigrants and the Internet, people are becoming aware of what the East has to offer. As with any culture, food is as interesting as any aspect. Read on and discover three Asian cuisines.

Chinese

China is one of the world’s largest countries, both in geographic area and population. As with many large countries, each region within its boundaries has its own food specialties. However, typical Chinese cuisine will often contain noodles or rice and a complementary dish with vegetables, meat or fish. Chicken and fish are popular meat sources. Food is usually served in small, bite-sized pieces that can easily be picked up with chopsticks. Chinese food is served in large, communal portions. Each diner is given a bowl of rice and everyone picks food from the communal dishes with chopsticks or other utensils.

Two regions, Canton on the mainland opposite Hong Kong and Shanghai on the northern coast, are renowned for their fresh seafood dishes partly because of their proximity to abundant waters. Authentic Chinese food, in contrast to Americanized Chinese food, is characterized by the extensive use of spices. The Hunan and Sichuan provinces of China are well known for their use of sauces laden with small but fiery red peppers.

Korean

Korean food has its own individual characteristics separating it from its neighbors. The heavy use of red peppers, garlic, onions, ginger, mustard, sesame, and bean paste gives it a distinct taste. Koreans love intense spices so the popularity of chili paste as a condiment is quite understandable. Another well-known Korean dish is kimchi. Made from fermented cabbage leaves, this popular side dish is a staple companion to any Korean meal.

Koreans have a different way of barbecuing. Pulgoki is traditionally made with meats coated in a mixture of soy sauce, sesame oil, garlic, and sugar and grilled. Different regions and cooks all put their own individual twist to the dish as a sort of signature. Being a peninsula, Korea is surrounded by the Yellow Sea, the Sea of Japan and the Pacific Ocean. This goes without saying that Korean kitchens are blessed with an abundance of fresh seafood. Small dried sardines, dried cuttlefish and seaweed are commonly found being served in most Korean dining tables.

Japanese

The Japanese have a rich seafaring tradition that spans hundreds of years. Because of this, Japanese chefs have elevated cooking with fish into an art form. Sushi is not only tasty, it’s a feat for the eyes as well. Preparation of this dish takes years of painstaking practice. A typical Japanese meal consists of steamed rice, soup, a vegetable dish and fish prepared in a variety of ways. Exotic fare like squid, octopus, eel, clams, and sea urchins are considered common in Japan.

Japanese food is known for its subtle approach to flavor but there are noteworthy exemptions to this rule. Wasabi is a strong spicy paste made from horseradish and is what gives sushi its kick. Other familiar Japanese condiments include rice vinegar, mirin, miso, sake, and soy sauce. Seaweed, ginger, mushrooms and beans are used in a number of ways and commonly flavor rice dishes and soups.

Where Chinese portions emphasize community, Japanese table settings stress aesthetics. Food often is served in many different bowls containing small portions presented in a highly stylized manner. The thoughtful selection of dishes and their arrangement on the table are considered as important to the dining experience as the food itself. Japanese cooking is eaten with chopsticks or flatware, depending upon the food.

Michelle is a season author relating to family home cooking. She simply adores sharing her good ideas and tips on preparing slow cooker recipe books as well as pot roast crock pot recipes.