Seafood and Japanese Cooking in Asian Food
Asian food is characterized by several different major cuisines: Chinese, Japanese, Korean, Indian, Thai, Indonesian, Malaysian, Philippines, and Vietnamese. Each culture adds its own flair to food, but these are some of the most popular combinations. Generally speaking, an Asian cuisine is a hybrid style of cooking techniques and food traditions, normally associated with a certain geographic region. Most people associate an Asian cuisine with China, India, or Japan, because these are the countries with the largest populations that can be classified as’Asians’. However, these regions do not always share the same culinary traditions. For example, in India, there are numerous different types of sub-cuisine, which span the whole country from ragdi (lentil soup) to rasam (indian porridge).
In the same way, in Japan, you will find sushi, Goji berry ramen, Japanese sushi, ebisushi, tempura, udon, shabu, teriyaki, and so on. The northern part of Korea has Japamukka, which is very light and spicy and so on. Sushi is a very important dish of Japanese cuisine, which was brought to Japan from China. In Indonesia, there is Mango Sake, a sweetened rice wine, and in the Philippines there is Babies Choy, Babi Guling, and so on. In Malaysia, Sarawak or Bornean Apple Prawns is used instead of white fish in seafood soups.
All these cuisines have a great number of variations, some more common than others. As a matter of fact, even though all these cuisines use soy sauce in common, they do not actually use the exact same soy sauce. Also, most Korean and Japanese cuisines can be categorized as the “Westernized” cuisines of Asia. For example, there are new Korean dishes, like cha sui (braised beef with ketchup) and kimchi (pickled green korean radish), that are now popular all over the world.