Asian food consists of different cuisines from many different countries. Let us discover these cuisines by region.
East Asian Cuisines
(Countries in East Asia: China, Hong Kong, Macau, Japan, North Korea, South Korea, Mongolia, Taiwan)
East Asian countries are known for using staple ingredients in their dishes such as rice (long-grain in China and short-grain in Korea and Japan), noodles, sesame seeds, and soy. Individual countries also have widely used ingredients such as seafood in Japan, mutton in Mongolia and “Bok choy” or Chinese cabbage in China. The country’s cuisines also differ in the style and method cooking.
Famous dishes: Bao (China), Siu Mai (China), Sushi (Japan), Bibimbap (Korea), and Dan Chaofan (Taiwan)
Southeast Asian Cuisines
(Countries in Southeast Asia: Cambodia, Laos, Myanmar (Burma), Malaysia, Thailand, Vietnam, Indonesia, Philippines, Brunei, Singapore, Timor-Leste)
Countries in Southeast Asia has more distinct flavors with them adding ingredients such as soy sauce, lemongrass, and herbs such as citrus, and basil. Their cooking methods usually include steaming, boiling, grilling and stir-frying. They commonly use ingredients such as rice (Jasmine), soy, dried onions, chilies, garlic, and ginger.
Famous dishes: Pho(Vietnam), Adobo (Philippines), Chili Crab (Singapore)
South Asian Cuisines
(Countries in South Asia: Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan, Sri Lanka )
South Asian cuisine is one of the most flavorful cuisine there is. Most of their dishes pack a lot of spices such as chili, black pepper, cloves. South Asian cuisine includes the cuisines from the Indian subcontinent. Foods in this area of the world are flavored with various types of chili, black pepper, cloves, cumin, and turmeric. They do not incorporate pork in their dishes unlike countries in Southeast Asia. This is because South Asian countries are mostly Muslims and Hindus and do not allow consumption of pork in their religion.
Famous dishes: Curry, Chapati, Biryani, and Paratha
Central Asian Cuisines
(Countries in Central Asia: Kazakhstan, Uzbekistan, Kyrgyzstan, Tajikistan, Turkmenistan, Afghanistan)
Their cuisine is mostly a mixture of taste and ingredients from their neighboring countries like Mongolia, China, Saudi Arabia, and Pakistan. Most of their influence came from Mongolia. Their dishes include ingredients such as horse meat and mutton. They are also known to be the birthplace of yogurt.
Famous dishes: Greek yogurt, Manti, Beshbarmak, and Shashlik.
Western Asian/ Middle Eastern Cuisines
(Countries in West Asia: Armenia, Azerbaijan, Bahrain, Cyprus, Georgia, Iran, Iraq, Israel, Jordan, Kuwait, Lebanon, Oman, Qatar, Saudi Arabia, Syria, Turkey, United Arab Emirates (UAE), Yemen, Palestine)
Another cuisine with diverse roots, they use ingredients such as olives, pitas, honey, dates, and parsley. Dishes in Western Asian gravitate towards ingredients such as wheat, barley, fish, and lentils.
Famous dishes: Kibbeh, and Shawarma
North Asian Cuisines
(Countries in North Asia/Eurasia: Russia)
The region is mostly consisting of the Russian Federation, therefore apposite to having Russian cuisine. Cultural cuisines in this region are directly related to dishes from Mongolia. Russian cuisine in general is very diverse and is influenced by a lot of countries in Asia and its republic. Some popular dishes they use is fish and cowberries.
Famous dishes: Pelmeni, Blini, Beef Stroganoff, and Borscht.