East Asia
The Colorful Tapestry of East Asian Cuisine
The most populated region in the world, Eastern Asia consists of China, Japan, North and South Korea, Mongolia, and Taiwan. While each country boasts a unique palate and wide range of ingredients, most East Asian cuisine features contrasting flavor profiles including sweet, sour, spicy, salty and umami.
Far Reaching Reputation
Chinese food is one of the most popular cultural cuisines, even in the west. Nearly all Eastern Asian cuisine resembles Chinese in some way, resulting from the country’s long-term power hold. It certainly helps that the staple ingredient of most Asian cuisines, rice, was first farmed in China during the Neolithic era.
Dynamic Use of Ingredients
East Asian chefs aim for a more sensory experience, rather than one based solely on taste. While western cultures aim to marry flavors together, Asian cuisine challenges the status quo, creating a delicious contrast of sweet, sour, spicy, and savory, all in one dish. Every country in Eastern Asia has borrowed ingredients influenced by China for their dishes, namely rice, sesame seeds, coriander, lemongrass, wasabi, chilies, dried onions, garlic, soy, ginger, tofu, and noodles. However, each country has taken these ingredients and applied regional modifications. For example, while Japanese chefs prefer a simple and delicate presentation that relies on seafood and light vegetables such as cucumbers and carrots, Korea, alternatively, packs a punch of bold heat by making liberal use of spices, chilies, legumes, and beef.
Each country may also feature a unique method of preparing food. Stir frying, steaming, and deep frying are popular cooking methods in this region. Japan is famous for tempura, in which seafood, meat, or vegetables are lightly battered and deep fried. The wok, a deep round-bottomed pan which originated in China, has become a quintessential tool for stir-fry and flash-frying. If you order fried rice at any authentic Asian restaurant, odds are it was cooked in a wok.
Many of your favorite meals came from Eastern Asia, including sushi, which hails from Japan. Traditional sushi is made with raw fish such as tuna or salmon, a variety of vegetable, or egg embedded in a roll of cooked rice flavored with vinegar and wrapped in an edible seaweed. Bulgogi, the most famous Korean dish, is a thinly sliced barbecued beef that tastes both smoky and sweet. This dish is often served with a lettuce wrap and a spicy red pepper paste, known as gochujang, for an additional kick. The Mongolian pastry, Khuushur, is filled with either mutton or goat meat and a mix of onion, salt, and spices. Warm and delicious, Mongolians often hold these fried pastries to help increase their circulation in their hands.
World's Apart
It’s fascinating how a region that shares so many ingredients varies greatly in method and specialties. The possible culprit? Harsh natural barriers and climate conditions.
Eastern Asia is protected by many natural landmarks, which can often act as a barrier to those travelling on foot. The vast mountains, deserts, river, and seas of Asia made this geography infamously difficult to navigate safely in ancient times, encouraging each country to cultivate a unique style of cuisine. Even the many regions within China feature a different blend of ingredients and methods, including the popular Sichuan, Hunan, and Fujian regions. The dry conditions in Northern China produced noodles from wheat, while the wet, humid climate of the South was ideal for harvesting rice. Even chopsticks, a cultural and distinguished eating utensil, originated from China as a traditional gift in a woman’s dowry. \n\nThrough the rise and fall of China’s many monarchies and political dynasties, the powerful country’s culture began to spread, reaching the surrounding countries and beyond. Now, over 90% of rice production and distribution hails from Asia. This prominent region’s cuisine and cultural significance spread all the way to California in the 1800s with the settling of Cantonese immigrants, and has become a widespread favorite ever since.
Eastern Asia is protected by many natural landmarks, which can often act as a barrier to those travelling on foot. The vast mountains, deserts, river, and seas of Asia made this geography infamously difficult to navigate safely in ancient times, encouraging each country to cultivate a unique style of cuisine. Even the many regions within China feature a different blend of ingredients and methods, including the popular Sichuan, Hunan, and Fujian regions. The dry conditions in Northern China produced noodles from wheat, while the wet, humid climate of the South was ideal for harvesting rice. Even chopsticks, a cultural and distinguished eating utensil, originated from China as a traditional gift in a woman’s dowry.
Through the rise and fall of China’s many monarchies and political dynasties, the powerful country’s culture began to spread, reaching the surrounding countries and beyond. Now, over 90% of rice production and distribution hails from Asia. This prominent region’s cuisine and cultural significance spread all the way to California in the 1800s with the settling of Cantonese immigrants, and has become a widespread favorite ever since.