Asia
Food Culture: With food steeped in the culture as deeply as any of the long-standing traditions, Asian cuisine has spread throughout the world. And as the globe continues to metaphorically shrink, Asian flare is fusing with cuisines everywhere to create unique and delicious fare.
While rice is a staple in most Asia meals, the different cultures and histories represented take different approaches to the rest of the meal. The most prominent and widely known cuisine in Asia is that of China, perhaps mostly due to its simplicity. Indeed, many dishes are prepared by simply combining a chopped meat or fish with chopped vegetables and spicing them with ginger, garlic, peppers, onions, or a variety of sauces prior to frying or sautéing.
Other northeast Asian countries, Japan and Korea, also emphasize the use of sauces and oils in their cuisine. Japanese cuisine centers on similar ingredients prepared either deep-fried or raw, as in sushi. Koreans generally prefer grilling or sautéing and hot spices.
In southwest Asia, including India, Pakistan, and Sri Lanka, naan, or flat bread, is a part of most meals, along with items such as kebabs, and any of a variety of strong, pungent spices: curry, hot peppers, and cloves. Due to the Hindu roots, cow is used for milk rather than meat.
While noodles are used throughout the region, they are most frequently a staple in Southeast Asia. Here, stir-frying or steaming are the norm, and herbs such as basil, cilantro, and mint add to the flavor. Taste the Culture of Asia!
