List of Asian cuisines

This is a list of Asian cuisines, by region. A cuisine is a characteristic style of cooking practices and traditions,[1] usually associated with a specific culture or region. Asia, being the largest, most populous and culturally diverse continent, has a great diversity of cuisines associated with its different regions.

Location of the continent of Asia.

Central Asian cuisine

edit
 
Location of Central Asia. In some definitions, it also includes Afghanistan (south of area shown).
  • Central Asian cuisine includes food from Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan and Uzbekistan.
    • Bukharan Jewish cuisine – cuisine of the Bukharan Jews with great influence from Uzbek cuisine.
    • Kazakh cuisine – cuisine of Kazakhstan. Traditional Kazakh cuisine revolves around mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food.[2]
    • Koryo-saram cuisine – cuisine of the Koryo-saram, descended from Korean cuisine and influenced by the cuisines of the former Soviet Union.
    • Kyrgyz cuisine – originating in Kyrgyzstan, is similar in many respects to that of its neighbors, particularly Kazakh cuisine. Traditional Kyrgyz food includes mutton and horse meat, as well as milk products. The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life.
    • Tajik cuisine – traditional cuisine of Tajikistan, has much in common with Afghan, Russian, and Uzbek cuisines. Plov, also called osh, is the national dish in Tajikistan, as in other countries in the region. It consists of chunks of mutton, carrots and rice fried in a large cast-iron cauldron similar to a Dutch oven. Green tea is the national drink. Traditional Tajik meals start with a spread of dried fruit, nuts, halva, and other sweets arrayed on the table in small dishes, and then progress to soup and meat, before finishing with plov.
    • Turkmen cuisine – cuisine of Turkmenistan. It is similar to that of the rest of Central Asia. Plov is the staple, everyday food, which is also served at celebrations. Turkmenistan is perhaps most famous for its melons, especially in the former Soviet Union, where it was once the major supplier. Meals are almost always served with naan, Central Asian flat bread, known locally as "çörek".
    • Uzbek cuisine – cuisine influenced by local agriculture, as in most nations. There is a great deal of grain farming in Uzbekistan, so bread and noodles are of importance, and Uzbek cuisine has been characterized as "noodle-rich".[3] Mutton is a popular variety of meat due to the abundance of sheep in the country and it is a part of various Uzbek dishes. Uzbekistan's signature dish is palov (osh) made with rice, pieces of meat, grated carrots and onions.

East Asian cuisine

edit
 
Location of East Asia.

East Asian cuisine has evolved with common usage of oils, fats and sauces in the preparation of dishes.

An assortment of Hong Kong dim sum delicacies
Hot pot featuring a simmering soup stock involving a variety of Chinese foodstuffs and ingredients that are served beside the pot for the diners to put in.
Different varieties of nigiri-sushi
Kaiseki is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques used in the preparation of such meals, and are analogous to Western haute cuisine.[12]
  • Japanese cuisine is known for its emphasis on seasonality of food (, shun),[13] quality of ingredients and presentation. Japanese regional cuisine includes a vast array of regional specialties known as kyōdo ryōri in Japanese, many of them originating from dishes prepared using local ingredients and traditional recipes.[14] Sushi and sashimi are both part of the cuisine of the island nation. The Michelin Guide has awarded Japanese cities by far the most Michelin stars of any country in the world (for example, Tokyo alone has more Michelin stars than Paris, Hong Kong, New York, LA and London combined).[15][16]
    • Traditional cooking methods eschew the use of oils and fats, with a focus on featuring the delicate flavors of the natural ingredients. Due to an abundant seafood supply, the traditional Japanese diet featured minimal use of meat; however, modern Japanese cuisine includes an extensive variety of popular meat dishes. Japanese cuisine offers a vast array of regional specialties that use traditional recipes and local ingredients.
    • Japanese wine
    • Okinawan cuisine is the cuisine of the Japanese island of Okinawa. Due to the difference in culture, climate, vegetables and other ingredients between Okinawa and mainland Japan, Okinawan cuisine is very different from Japanese cuisine. The cuisine incorporated influence from Chinese cuisine and Southeast Asian cuisine due to trade. The sweet potato, introduced in Okinawa in 1605, became a staple food there until the beginning of the 20th century. An article about Okinawan food written by Kikkoman stated that Goya (bitter melon) and Nabera (luffa or towel gourd) were "likely" introduced to Okinawa from Southeast Asia. Since Ryūkyū had served as a tributary state to China, Okinawan cooks traveled to Fujian Province to learn how to cook Chinese food; Chinese influence seeped into Okinawa in that manner. The same Kikkoman article states that the method of distillation of awamori likely originated from Siam (Thailand) and traveled to Okinawa during the 15th century. After the lord of the Kagoshima Domain subjugated Ryūkyū, Okinawan cooks traveled to Japan to study Japanese cuisine, causing that influence to seep into Okinawan cuisine.[17]
    • Nagoya cuisine
    • Ainu cuisine
Hanjeongsik, a full-course Korean meal with an array of banchan (side dishes)[18]
Bibimbap, a Korean rice dish filled with white rice topped with namul or kimchi and gochujang, doenjang commonly added by a raw or fried egg and sliced meat on top.
  • Korean cuisine originated from ancient prehistoric traditions in the Korean peninsula, evolving through a complex interaction of environmental, political, and cultural trends.[19] Korean cuisine is largely based upon rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice. Kimchi is served often, sometimes at every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes, and gochujang (fermented red chili paste). Korean regional cuisine (Korean: hyangto eumsik, literally "native local foods"),[20] is characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times. Korean barbecue, or gogi gui, refers to the Korean method of grilling beef, pork, chicken, or other types of meat. Such dishes are often prepared at the diner's table on gas or charcoal grills that are built into the center of the table itself. It features cooking methods such as sautéing and what is known in the West as barbecue. Strong flavors featuring spices derived from chili peppers can also be found in dishes such as kimchi.[21]
    • Goongjoong (Hangul: 궁중) food: A splendid table setting that has been handed down since the Three Kingdoms period since central power was solidified. It is characterized by selecting various local ingredients and mixing them in various ways without being particularly biased.
    • Food for the common people: food that the common people, who were most distributed by region, ate in a simple way. In general, it was influenced by the yangban families that existed in each region, but it was somewhat deteriorated, and in the late Joseon Dynasty, it developed with the development of tavern culture. It is most of the food we enjoy now.
 
Koren traditional liquor makgeolli

North Asian cuisine

edit
 
Location of North Asia.

North Asian cuisine includes the cuisines of the people from North Asia. It mostly consists of the culinary traditions of the ethnic groups and indigenous people who live in the Asian part of the Russian Federation. Those cuisines have characteristics of Turkic and Mongolian cuisines.

South Asian cuisine

edit
 
Location of South Asia.

South Asian cuisine includes the cuisines from the Indian subcontinent and when included in the definition, also that of Afghanistan. It has roots in South Asia, including practices taken from the Hindu beliefs practiced by the large population found in the region, alongside in some regional cuisines, certain influences from neighboring regions and cultures, particularly from Muslim cultures of the Middle East and Central Asia. Dishes in this area of the world are known for their use of hot peppers, black pepper, cloves, and other strong spices along with the flavored butter ghee. Common meats include lamb, goat and chicken; beef is not as common as in western cuisines because the tenets of the Hindu faith prohibit its consumption. Other staples of many of the cuisines include rice, chapati made from wheat and barley, and beans.[21] The cuisine of South Asia has mostly indigenous roots, as well as influences practices taken from foreign origin empires.

Naan, a type of flat bread from the former regions, is a common part of meals in many parts of South Asia.

Southeast Asian cuisine

edit
 
Location of Southeast Asia.

Southeast Asian cuisine emphasizes lightly prepared dishes with strong aromas, featuring such flavors as lemongrass, fermented fish sauce and pastes, and ginger.[34] Ingredients in the region contrast with the ones in the Eastern Asian cuisines, substituting fish sauces for soy sauce and including such ingredients as galangal, tamarind and lemongrass. Cooking methods include stir frying, boiling and steaming.[21]

West Asian cuisine

edit
 
Location of West Asia.

See also

edit

References

edit
  1. ^ "Cuisine." Archived 2013-04-26 at the Wayback Machine Thefreedictionary.com Archived 2013-05-26 at the Wayback Machine. Accessed June 2011.
  2. ^ "Kazakhstan". foodbycountry.com. Archived from the original on May 20, 2011. Retrieved April 18, 2011.
  3. ^ "The noodle-rich cuisine of Uzbekistan" Archived 2007-12-11 at the Wayback Machine, The Village Voice, Dining, 19 January 1999.
  4. ^ "Fujian Cuisine. Archived 2013-07-31 at the Wayback Machine Beautyfujian.com Archived 2011-07-10 at the Wayback Machine. Accessed June 2011.
  5. ^ "Regions of Chinese food-styles/flavors of cooking." Archived 2011-10-05 at the Wayback Machine University of Kansas Archived 2011-10-05 at the Wayback Machine, Kansas Asia Scholars. Accessed June 2011.
  6. ^ J. Li & Y. Hsieh. Traditional Chinese Food Technology and Cuisine. Asia Pacific Journal of Clinical Nutrition.
  7. ^ Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. [2005] (2005). The food of China: a journey for food lovers. Bay Books. ISBN 978-0-681-02584-4. p17.
  8. ^ TVB. "TVB Archived 2010-11-01 at the Wayback Machine." 廣東菜最具多元烹調方法. Retrieved on 2008-11-19.
  9. ^ 徐, 文苑 (2005), 中国饮食文化概论, 清华大学出版社, pp. 79–80
  10. ^ Marshall Cavendish Corporation (2007). World and Its Peoples: Eastern and Southern Asia. Marshall Cavendish. p. 126. ISBN 9780761476313. Archived from the original on January 13, 2023. Retrieved November 15, 2015.
  11. ^ "Beijing 2008 Olympics - Zhejiang Cuisine". People's Daily Online. 2008. Archived from the original on June 5, 2011. Retrieved September 22, 2008.
  12. ^ Bourdain, Anthony (2001). A Cook's Tour: Global Adventures in Extreme Cuisines. New York, NY: Ecco. ISBN 0-06-001278-1.
  13. ^ "A Day in the Life: Seasonal Foods" Archived 2013-01-16 at the Wayback Machine, The Japan Forum Newsletter No. September 14, 1999.
  14. ^ "Japanese Cuisine. Archived 2011-06-25 at the Wayback Machine Thefoodieshandbook.co.uk Archived 2016-02-18 at the Wayback Machine. Accessed July 2011.
  15. ^ (in Japanese) "「ミシュランガイド東京・横浜・鎌倉2011」を発行 三つ星が14軒、二つ星が54軒、一つ星が198軒に" Archived 2010-11-29 at the Wayback Machine, Michelin Japan, November 24, 2010.
  16. ^ Tokyo is Michelin's biggest star Archived 2011-10-12 at the Wayback Machine From The Times November 20, 2007
  17. ^ Ishige, Naomichi. "Food Forum Okinawa Archived 2008-05-17 at the Wayback Machine." Kikkoman. Retrieved on November 30, 2009.
  18. ^ The Chosun Ilbo. "Hanjeongsik, a full-course Korean meal." English.chosun.com Archived 2003-07-07 at the Wayback Machine. Accessed 6/11/2008.
  19. ^ "Korean Cuisine (한국요리 韓國料理)" (in Korean). Naver / Doosan Encyclopedia. Archived from the original on December 10, 2012. Retrieved March 28, 2009.
  20. ^ 향토음식 Archived 2011-07-14 at the Wayback Machine Nate Korean-English Dictionary
  21. ^ a b c Le, C.N. (2008). "Asian Cuisine & Foods". Asian-Nation: The Landscape of Asian America. Archived from the original on January 14, 2009. Retrieved December 18, 2008.
  22. ^ a b "Indian Cuisine." Archived 2018-02-19 at the Wayback Machine VisitSingapore.com Archived 2018-05-07 at the Wayback Machine. Accessed July 2011.
  23. ^ "www.indiaat60.in/backgrounders/Incredible-India@60-indian-cuisine.pdf" (PDF). Archived from the original (PDF) on October 11, 2017. Retrieved May 26, 2013.
  24. ^ Chandra, Sanjeev (February 7, 2008). "The story of desi cuisine: Timeless desi dishes". The Star. Toronto. Archived from the original on October 26, 2008.
  25. ^ "Indian Grocery Online, Food Shopping Store, Buy, Indian Cuisine". Archived from the original on July 26, 2009. Retrieved May 26, 2013.
  26. ^ "Foreign Influences in Modern Indian Cooking". Archived from the original on July 21, 2010. Retrieved May 26, 2013.
  27. ^ "History of Indian Food and Cooking". Archived from the original on May 26, 2013.
  28. ^ "Food - VegVoyages". Archived from the original on June 28, 2009.
  29. ^ "Food & Recipes - Asia Society". Archived from the original on May 25, 2001.
  30. ^ "Archived copy" (PDF). Archived from the original (PDF) on October 3, 2008. Retrieved May 26, 2013.{{cite web}}: CS1 maint: archived copy as title (link)
  31. ^ "Of Vajri Curries and Trotter Khudis - East Indians? | TheWingedFork". The Winged Fork. July 25, 2017. Archived from the original on October 21, 2018. Retrieved October 21, 2018.
  32. ^ "Goat Tripe - Vajri Khudi Curry : East Indian Series | TheWingedFork". The Winged Fork. May 4, 2018. Archived from the original on November 16, 2018. Retrieved October 21, 2018.
  33. ^ "Special East Indian Chicken Tope - East Indian Series | TheWingedFork". The Winged Fork. October 13, 2017. Archived from the original on October 21, 2018. Retrieved October 21, 2018.
  34. ^ Fieldhouse, Paul. The World Religions Cookbook. Greenwood Press. p. 3.
  35. ^ "Cuisine of Brunei". ifood.tv. Archived from the original on May 27, 2012. Retrieved September 30, 2010.
  36. ^ "Philippine Cuisine." Archived 2011-06-16 at the Wayback Machine Balitapinoy.net Archived 2011-07-23 at the Wayback Machine. Accessed July 2011.
  37. ^ Alejandro, Reynaldo (1985). The Philippine cookbook. New York, New York: Penguin. pp. 12–14. ISBN 978-0-399-51144-8. Archived from the original on January 13, 2023. Retrieved February 23, 2019.
  38. ^ Civitello, Linda (2011). Cuisine and Culture: A History of Food and People. John Wiley and Sons. p. 263. ISBN 978-1-118-09875-2. Archived from the original on January 13, 2023. Retrieved February 23, 2019.
  39. ^ Philippines Country Study Guide. Int'l Business Publications. 2007. p. 111. ISBN 978-1-4330-3970-6.
  40. ^ a b c "Indonesian Cuisine." Archived 2017-08-23 at the Wayback Machine. Accessed July 2011.
  41. ^ "Indonesian food." Archived September 10, 2011, at the Wayback Machine Belindo.com Archived 2011-09-07 at the Wayback Machine. Accessed July 2011.
  42. ^ "Indonesian Cuisine". Diner's Digest. Archived from the original on April 9, 2011. Retrieved July 11, 2010.
  43. ^ "Stung Treng". Archived from the original on June 13, 2010.
  44. ^ "Thai Food - Regional Thai Cuisine by Sawadee.com". Archived from the original on September 17, 2011.
  45. ^ "What is Malay Food?" Archived 2013-05-25 at the Wayback Machine Malaysianfood.net Archived 2013-06-06 at the Wayback Machine. Accessed July 2011.
  46. ^ a b c "Singapore Food." Archived 2011-07-05 at the Wayback Machine Singaporefoodhistory.com Archived 2011-07-05 at the Wayback Machine. Accessed July 2011.
  47. ^ a b c "Modern Thai" Archived 2013-05-27 at the Wayback Machine (food). Sabaiaz.com Archived 2013-05-27 at the Wayback Machine. Accessed July 2011.
  48. ^ a b c "The Middle East: Background." Archived 2017-05-26 at the Wayback Machine, Globalgourmet.com Archived 1998-01-26 at the Wayback Machine. Accessed January 2007.
  49. ^ Tahini: The Taste of Healthy Middle Eastern Cuisine Archived 2016-07-23 at the Wayback Machine, The New York Times, October 19, 2009. Last visited January 29, 2010.
  50. ^ Daisy Martinez (2010). Daisy: Morning, Noon and Night: Bringing Your Family Together with Everyday Latin Dishes (Hardvocer ed.). Atria. p. 336. ISBN 978-1-4391-5753-4.
  51. ^ Philip Mattar (2004). Encyclopedia of the Modern Middle East & North Africa (Hardcover ed.). Macmillan Library Reference. p. 840. ISBN 0-02-865771-3.
  52. ^ a b Cuisine in Bahrain Archived 2011-05-04 at the Wayback Machine. Allo' Expat Bahrain Archived 2011-05-02 at the Wayback Machine (Website). Accessed April 2011.
  53. ^ a b "Foods of Iraq: Enshrined With A Long History - ThingsAsian". www.thingsasian.com. Archived from the original on May 13, 2011.
  54. ^ a b "Food in Saudi Arabia" Archived 2012-09-05 at the Wayback Machine. Food in Every Country (website). Accessed May 2010.
  55. ^ Nur İlkin - A Taste of Turkish cuisine
  56. ^ Aarssen, Jeroen; Backus, Ad (2000). Colloquial Turkish. Routledge. p. 71. ISBN 978-0-415-15746-9. Archived from the original on October 13, 2017. Retrieved February 23, 2019.
  57. ^ Gold, Rozanne A Region's Tastes Commingle in Israel Archived 2011-09-10 at Wikiwix (July 20, 1994) in The New York Times Retrieved 2010–02–14
edit