Features of Asian cuisine

Asian cuisine is a generalized concept that includes Japanese, Chinese, Vietnamese, Korean, Thai, Malaysian and Filipino cuisines. Certainly, each of the above mentioned cuisines has its own specificity, but there are also some common features that allow to combine all these various culinary traditions in single concept, which is called the Asian cuisine.

First of all, it should be noted that all dishes of Asian cuisine are fragrant, spicy, delicious, but at the same time surprisingly light. Europeans and Americans, relatively new to the ancient Asian traditions, are very fond of the recipes of Asian cuisine, which really can not leave anyone indifferent.

The main and key feature of Asian cuisine is a huge number of dishes made of rice. Rice takes just as much of an honorable place in Asian recipes as potatoes do for Europeans. Asians can hardly imagine a meal that could do without rice. But here too each national cuisine has its own peculiarities. For example, in Japan they prefer round rice, and in Thailand - long sticky jasmine rice, in India the long grain variety of rice - basmati is widespread.

It's hard to imagine Asian recipes without traditional noodles. Usually they are made of eggs and wheat flour. Egg noodles are served with soups and salads and are usually topped with soy sauce. In addition to soy sauce, fish sauce is widespread in Asian cuisine; its properties resemble soy sauce in many ways and very often it replaces salt in dishes.

Other additives and related products include ginger, wasabi, coconut milk, chili spice, curry paste, tofu cheese, and seaweed.

Asian cuisine is primarily sauces and spices. We have already mentioned sauces, now let's talk about condiments. There is also a lot of local flavoring. For example, in Korea, fried sesame is used as the main seasoning. They are used in almost every dish. In China, they prefer fennel, Sichuan pepper, anise, cinnamon, badian, and a local invention, wuxiangmian - a spice that is a mixture of cinnamon, fennel, cloves, Sichuan pepper, and badian, taken in equal proportions.

Among drinks, tea takes the leading position in Asian cuisine. The homeland of tea is considered to be China, however, traditions of tea drinking are very ancient and have remained practically unchanged in almost all Asian countries since time immemorial. Among alcoholic drinks Asians prefer sake, rice vodka, and besides, they also like wine and beer very much.

If we talk about the traditional dishes of Asian cuisine, sushi, sashimi and many other various culinary masterpieces of fish and seafood are undoubtedly worthy of mentioning. Another traditional component of Asian cuisine is rice and meat dishes (mainly pork and chicken), and variations on this theme in Asian recipes are truly countless.