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.
Chinese
China can boast being one of the world's largest countries - both in geographical area and in terms of population size. Because of these factors, China is divided into different regions that, while all characteristically Chinese, are also distinct in many ways. What is similar across all regions, however, is the universal use of noodles or rice and a complementary dish with vegetables, meat or fish. Chicken, pork, and fish are the most popular meats, with beef not as prevalent as in the West. Most dishes are served as bite-sized pieces so that they are easier to eat with chopsticks - no more slicing requiring the use of knives. Chinese dishes are served family-style, with a large communal dish wherein all diners take from. No individual portions here.
Authentic Chinese food, as opposed to Chinese-American food, also is known for its lavish use of spices. Two of its regions, Hunan and Sichuan, are especially noted for their small but fiery red peppers, used in sauces. Two regions, Canton on the mainland opposite Hong Kong and Shanghai on the northern coast, are noted for the excellence and abundance of their fresh seafood dishes.
Korean
Moving southeastward from China, Korea has a cuisine that is distinct from its larger neighbors. Korean food is distinguished by its use of certain spices: red peppers, garlic, onions, ginger, mustard, sesame, and bean paste. Chili paste is another favorite flavoring, and often is served as a table sauce so that diners may add more to their taste. Koreans also favor fermented foods such as the popular pickled cabbage dish, kimchi.
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 been seafaring people for hundreds of years. Because of this widely available resource, Japanese chefs have raised the preparation of sushi, or raw fish, to a fine art. Japanese meals typically include a bowl of rice, soup, vegetables and fish, chosen from a variety such as squid, octopus, eel, clams, and other seafood.
Japanese cooking prefer subtle flavors but there are notable exceptions. Wasabi is a paste made out of spicy horseradish and is a constant companion to sushi and sashimi. Other trademark Japanese seasonings include: rice vinegar, mirin, miso, sake, and soy sauce. Rice and soups are made more interesting by using seaweed, ginger, mushrooms and beans as flavorings.
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.
Chinese
China can boast being one of the world's largest countries - both in geographical area and in terms of population size. Because of these factors, China is divided into different regions that, while all characteristically Chinese, are also distinct in many ways. What is similar across all regions, however, is the universal use of noodles or rice and a complementary dish with vegetables, meat or fish. Chicken, pork, and fish are the most popular meats, with beef not as prevalent as in the West. Most dishes are served as bite-sized pieces so that they are easier to eat with chopsticks - no more slicing requiring the use of knives. Chinese dishes are served family-style, with a large communal dish wherein all diners take from. No individual portions here.
Authentic Chinese food, as opposed to Chinese-American food, also is known for its lavish use of spices. Two of its regions, Hunan and Sichuan, are especially noted for their small but fiery red peppers, used in sauces. Two regions, Canton on the mainland opposite Hong Kong and Shanghai on the northern coast, are noted for the excellence and abundance of their fresh seafood dishes.
Korean
Moving southeastward from China, Korea has a cuisine that is distinct from its larger neighbors. Korean food is distinguished by its use of certain spices: red peppers, garlic, onions, ginger, mustard, sesame, and bean paste. Chili paste is another favorite flavoring, and often is served as a table sauce so that diners may add more to their taste. Koreans also favor fermented foods such as the popular pickled cabbage dish, kimchi.
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 been seafaring people for hundreds of years. Because of this widely available resource, Japanese chefs have raised the preparation of sushi, or raw fish, to a fine art. Japanese meals typically include a bowl of rice, soup, vegetables and fish, chosen from a variety such as squid, octopus, eel, clams, and other seafood.
Japanese cooking prefer subtle flavors but there are notable exceptions. Wasabi is a paste made out of spicy horseradish and is a constant companion to sushi and sashimi. Other trademark Japanese seasonings include: rice vinegar, mirin, miso, sake, and soy sauce. Rice and soups are made more interesting by using seaweed, ginger, mushrooms and beans as flavorings.
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.
About the Author:
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.