Asian Cuisine

Including several regional cuisines, Asian food is a favorite of millions of people all around the globe. Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian cuisine is only a few of the major regional cuisines found in Asia. A cuisine is a distinct set of cooking techniques and customs associated with a particular culture. Asia, as the world’s largest and most populous continent, is home to a diverse range of cultures, many of which have distinct culinary traditions. Rice, ginger, garlic, sesame seeds, chiles, dried onions, soy, and tofu are common ingredients in many cultures in the East and Southeast areas of the continent. Cooking methods include stir frying, steaming, and deep frying. While rice is found in almost all Asian cuisines, different types are popular in different parts of the country. Laos’ culture, religious tradition, and national identity are all based on glutinous rice. Basmati rice is popular in India, jasmine rice is popular in Southeast Asia, long-grain rice is popular in China, and short-grain rice is popular in Japan and Korea. In South Asia, Southeast Asia, and East Asia, curry is a popular cuisine. Curry meals have their roots in the Indian sub – continent, with yogurt being used extensively in Northern India, Bangladesh, and Pakistan, and coconut milk being used extensively in Southern India, Sri Lanka, and Southeast Asia. Probably the only common food consumed all over Asia is rice, but there are many diverse varieties of dishes that we intend to explore thoroughly in this section.