Kitchen Did
August 13, 2020
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Get Familiar With Asian Cooking

Author: Administrator
People all over the world have gotten to know more about the rich and varied cultures of Asia, thanks to the spread of the Internet and the migration of Asians throughout the world. If you'd like to explore the cuisines of three major Asian countries, here's a brief.


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 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.

The Korean barbecue cooking method known as pulgoki has become popular in many parts of the world. Meats cooked in this way are usually coated with a basic sauce of soy sauce, sesame oil, garlic, and sugar. The addition of other seasonings distinguishes one region from another, and sometimes one cook from another. Korea's location on a peninsula gives it access to the Yellow Sea, the Sea of Japan and the Pacific Ocean. Consequently a large part of Korean cuisine includes seafood. Small dried sardines, dried cuttlefish and seaweed often are found in Korean dishes.


The Japanese have been a seafaring nation for centuries. Because of this tradition, the way Japanese chefs handle seafood is leagues above everyone else. The preparation of sushi takes years of practice. A bowl of rice, soup, vegetables and fish comprise a typical Japanese meal. The main course can be made from squid, octopus, eel, clams, and other exotic seafood.

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.


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