Restaurant Recipe Reviews

Asian culture has been around far longer than any in the West. It has developed largely unknown throughout ancient history. But now, with the proliferation of Asian immigrants and the Internet, people are becoming aware of what the East has to offer. As with any culture, food is as interesting as any aspect. Read on and discover three Asian cuisines.

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 is characterized by intense flavor through the lavish use of spices. The Hunan and Sichuan provinces are famous for their hot sauces made with small but scorching red peppers. Canton on the mainland opposite Hong Kong and Shanghai on the northern coast are known for sumptuous seafood dishes.

Korean

The flavors of Korean cuisine is distinct from its neighbors. Korean dishes typically use red peppers, garlic, onions, ginger, mustard, sesame, and bean paste to get its trademark taste. Also, chili paste is a favorite among Koreans with many households serving them at the dinner table. And who could forget kimchi? It’s a side dish made out of fermented cabbage. If there is one dish that screams Korea, it’s 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 a seafaring nation for centuries. Because of this tradition, the way Japanese chefs handle seafood is leagues above everyone else. The preparation of sushi takes years of practice. A bowl of rice, soup, vegetables and fish comprise a typical Japanese meal. The main course can be made from squid, octopus, eel, clams, and other exotic seafood.

Japanese flavors are often subtle, but there are surprising standouts such as wasabi, a spicy cucumber that can be added to dishes or used as a sauce on its own. Other common Japanese seasonings include rice vinegar, mirin, miso, sake, and soy sauce. Seaweed, ginger, mushrooms and beans are used to flavor both rice and soup.

Whereas the Chinese serve food communally, the Japanese stress aesthetically-pleasing individual servings. Food is usually served in decorative bowls with a strong consideration for presentation. The way Japanese food is presented is thought to be as important as the taste of the food itself. The Japanese eat with either chopsticks or flatware depending on the food.

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