Asian Gastronomy
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ScribdTranslationsAsian Gastronomy
Uploaded by
ScribdTranslationsAsian Gastronomy.
Asian cuisine is increasingly present in the gastronomy of any country.
It is less so, taking into account that it encompasses a large part of the population.
worldwide. Probably the Chinese and Japanese are the most widespread and known for
everyone, but the cuisine of countries like India, Vietnam, or Thailand follows it
soda.
The cuisine of Asia corresponds to a set of cuisines associated with the
countries and ethnicities of Asia. The term is almost always used generalizing both to the
gastronomies of East Asia as well as those of Southeast Asia. The term cuisine
Asian refers mainly to a culinary tradition that focuses on the
processing of rice, noodles, soybean products, and fish sauce.
Asian cuisine has many typical dishes, but one of the most important is
the rice, and it's what the cuisine of these countries is based on. In their cuisine more
traditionally, any other dish served during the meal is considered secondary and
it only serves to enhance the flavor of the rice. Evidently, they have many types.
of rice. But beyond rice, its cuisine is distinguished by the abundant use of
varied fish, as well as legumes like soy, many vegetables, and delicious
spices.
Soup is another omnipresent element in Asian food and in each and every one of
its variations. It is usually taken as a first course, especially in Southeast Asia and
It is healthy because the broth is made from seafood, seaweed, fish, and is added to it.
They add, later, various types of noodles. Soups provide liquids, minerals,
proteins and satisfy hunger before the arrival of the second dish or main meal.
Asian cuisine is one of the healthiest in the world. With thousands of years of
Historically, Asian food is rich in fiber and nutrients and very balanced. Everything
Contrary to much of Western cuisine, it generally uses
healthy and fresh ingredients and prioritizes steaming or stir-frying in the wok, which
maintains many of its properties. This contributes to a greater contribution of
nutrients, vitamins, and proteins for the body. As a seasoning, it brings a lot
of sauces and spices, use little salt and they are low-calorie dishes.
Generally, in Asian gastronomy, the consumption of milk is not common.
whose calcium contribution is supplemented with some vegetables. On the other hand, they combat the
osteoporosis with a very high consumption of soy, present in many dishes of its
diet. On the other hand, the use of chopsticks helps to consume food in a way
calm and relaxed, chew better and digest better the meals. While the tea
green, another of its star products, has digestive and antioxidant power.
Chinese Gastronomy
It is one of the oldest in the world and as such is filled with experiences.
a culinary art based on the creative way of preparing food, it is
balanced and healthy and features delicious ingredients, this culture is
it characterizes why when preparing their recipes, they use different types of sauce and
many types of pasta. Chinese food is balanced by the nutrients that
contributes to the body, ultimately responsible for finding harmony with
regarding flavors such as salty, sweet, sour, spicy, and bitter.
The goal of Chinese cuisine is to stimulate the appetite with the aroma of the
Food. Through the appropriate cooking technique, colors are chosen.
like green, red, blue, white, yellow, black, and brown mixed in one
appropriate combination. The aroma is achieved with onion, garlic, ginger, wine
for cooking, pepper, chili, sesame oil, shiitake mushroom.
In Chinese cuisine, the techniques of stir-frying, roasting, steaming, and quick-stir-frying are used.
slow cooking to preserve the natural aroma and juices of the food, is
add the appropriate amount of soy sauce, vinegar, sugar, hot pepper and
among other seasonings that make the flavor salty, sweet, bitter and
hot.
The plate is decorated with tomato, cucumber, and other vegetables, the utensils should be
elegant. That is to say, Chinese cuisine transforms into a form of art.
implementing aesthetic beauty with good flavor and aroma.
Japanese Gastronomy
Japanese cuisine is world-renowned for its main
characteristics of its preparation: order, precision, and neatness. Cooking in
Japan, just like eating, is practically an art in which the
inhabitants have been carefully trained. The ingredients used
they are in all cases of first quality and the result is exquisite
combination of colors, textures, and sophisticated flavors.
The main ingredient of Japanese food is rice, any other dish.
what will accompany it will be the side dish. In fact, a typical breakfast in
Japan includes a miso soup, rice, and a pickled vegetable.
Spices and accompaniments also play a fundamental role in the
Japanese cuisine. It is not possible to cook a Japanese dish without soy sauce.
(soy sauce), miso (soy paste) and dashi. Many dishes also include onion, garlic
and leek, ingredients that, despite being disapproved by Buddhism, are
popular in modern Japan. Other typical ingredients of the cuisine
Japanese are sesame seeds, walnuts, and peanuts as seasonings.
also wasabi, mustard, and ginger are characteristic of the
gastronomy of Japan.
Although rice is the main food in the Japanese diet, fish is also
it is widely used in the country's dishes. Thus, dishes like sashimi, prepared
with thin slices of raw fish, and sushi, slices of raw fish with
small portions of rice with vinegar are typical foods of the cuisine
Japanese.
Among other popular foods are: Tofu, seaweed, Tempura, the
Japanese curry, Yakisoba and Takoyaki. Among its stews, soups and noodles are the:
Hot pot, Sukiyaki, Miso soup, Oden, Soba and Ramen. Some of their desserts.
They are Dorayaki and Mochi and drinks like Matcha (Japanese green tea), Sake and the
Shochu
Korean Gastronomy
Korean cuisine is different from Chinese and Japanese cuisine.
most known in our country, and although it has common roots and characteristics,
As their use of soy and spices differs quite a bit from them.
in ingredients, textures and flavors.
Cooked rice is a fundamental element in the kitchen, which is accompanied by
various meat and fish dishes, along with fermented foods in a
a type of brine. Among the most well-known fermented foods are kimchi and
the soy berry sauce and other jang, or condiments that are fermented during
long periods of time. Kimchi is a traditional recipe, whose ingredient
the main ingredient is Chinese cabbage, turnip or other vegetables, which are mixed with
certain spices in pots that they later bury so that
ferment. The origin of this recipe seems to derive from the climatic conditions.
from the country, which in its long and cold winter makes it difficult to obtain fresh food,
what they use is this technique as a method of preservation.
Korean cuisine uses dried fish and seaweed, similar to its
neighbors, and tofu and other dishes derived from soy are also present in
the table. Less known to us is the use of sesame leaves, which
they are served seasoned as a garnish, and a kind of octopus, fish, and tortas.
other ingredients.
Among the most well-known dishes of this rich cuisine, in addition to the sauces and dishes,
they highlight the bul go gui or meat barbecue, which has been marinated beforehand and
that is cooked at the same table, or the mandu, a type of dumpling
steamed and then gratined. As for sweets and desserts, it stands out
elteok, a dessert made from rice flour, which is made from
steamed or fried.
It can be said that Korean cuisine is a rural cuisine, based on
simple foods, mostly coming from the family garden, which are given
a special treatment, with sauces and fermented foods, resulting in dishes
full of flavor, very rich in umami. For eating, they use chopsticks like the Chinese
and Japanese, but Korean chopsticks are made of metal and not wood or other material.
plastic. The Korean population is one of the longest-lived in the world, and there are
numerous studies confirm that one of the causes is the quality of their
food
