This is a list of Asian cuisines, by region. A cuisine is a characteristic style of cooking practices and traditions,[1] usually associated with a specific culture or region. Asia, being the largest, most populous and culturally diverse continent, has a great diversity of cuisines associated with its different regions.
Kazakh cuisine – cuisine of Kazakhstan. Traditional Kazakh cuisine revolves around mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food.[2]
Kyrgyz cuisine – originating in Kyrgyzstan, is similar in many respects to that of its neighbors, particularly Kazakh cuisine. Traditional Kyrgyz food includes mutton and horse meat, as well as milk products. The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life.
Tajik cuisine – traditional cuisine of Tajikistan, has much in common with Afghan, Russian, and Uzbek cuisines. Plov, also called osh, is the national dish in Tajikistan, as in other countries in the region. It consists of chunks of mutton, carrots and rice fried in a large cast-iron cauldron similar to a Dutch oven. Green tea is the national drink. Traditional Tajik meals start with a spread of dried fruit, nuts, halva, and other sweets arrayed on the table in small dishes, and then progress to soup and meat, before finishing with plov.
Turkmen cuisine – cuisine of Turkmenistan. It is similar to that of the rest of Central Asia. Plov is the staple, everyday food, which is also served at celebrations. Turkmenistan is perhaps most famous for its melons, especially in the former Soviet Union, where it was once the major supplier. Meals are almost always served with naan, Central Asian flat bread, known locally as "çörek".
Uzbek cuisine – cuisine influenced by local agriculture, as in most nations. There is a great deal of grain farming in Uzbekistan, so bread and noodles are of importance, and Uzbek cuisine has been characterized as "noodle-rich".[3] Mutton is a popular variety of meat due to the abundance of sheep in the country and it is a part of various Uzbek dishes. Uzbekistan's signature dish is palov (osh) made with rice, pieces of meat, grated carrots and onions.
Hot pot featuring a simmering soup stock involving a variety of Chinese foodstuffs and ingredients that are served beside the pot for the diners to put in.
Chinese cuisine – Traditional Chinese cuisines include Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang,[4] all of which are defined and termed per the respective regions within China where they developed. A number of different styles contribute to Chinese cuisine, but perhaps the best known and most influential are the Sichuan, Shandong, Jiangsu and Guangdong cuisines.[5] These styles are distinctive from one another due to factors such as available resources, climate, geography, history, cooking techniques and lifestyle. Many Chinese traditional regional cuisines rely on basic methods of food preservation such as drying, salting, pickling and fermentation.[6]
Chinese cuisine originated in what is known as the Eight Great Traditions, though it can be generalized into northern styles that feature oils and strong flavors derived from ingredients such as vinegar and garlic, while southern styles tend to favor fresh ingredients that are lightly prepared. It has become widespread throughout many other parts of the world — from Asia to the Americas, Australia, Western Europe and Southern Africa. In recent years, connoisseurs of Chinese cuisine have also sprouted in Eastern Europe and South Asia. American Chinese cuisine and Canadian Chinese food are popular examples of local varieties. Local ingredients would be adopted while maintaining the style and preparation technique.
Eight Great Traditions – Regional cultural differences vary greatly amongst the different regions of China, giving rise to eight main regional cuisines, or Eight Great Traditions (八大菜系, Bā Dà Cài Xì)
Anhui is derived from the native cooking styles of the Huangshan Mountains region in China and is similar to Jiangsu cuisine. It is known for the use of wild herbs, from both land and sea, and simple methods of preparation.
Cantonese comes from Guangdong Province in southern China.[7] Due to Guangdong's location on the southern coast of China, fresh live seafood is prominent in Cantonese cuisine. Canton has long been a trading port and many imported foods and ingredients are used in Cantonese cuisine. Char siu is a popular way to flavor and prepare pork in Cantonese cuisine.[8]
Fujian is one of the native Chinese cuisines derived from the native cooking style of the province of Fujian, China. Many diverse seafoods and woodland delicacies are used, including a myriad of fish, shellfish and turtles, along with edible mushrooms and bamboo shoots, provided by the coastal and mountainous regions of Fujian.[9]
Hunan, sometimes called Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province, in China. The cuisine is well known for its hot spicy flavor, fresh aroma and deep color. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.
Jiangsu is derived from the native cooking styles of the Jiangsu region in China. Food texture is often soft, but not to the point of mushy or falling apart. Other characters include the strict selection of ingredients according to the seasons, emphasis on the matching color and shape of each dish and emphasis on using soup to improve the flavor.
Shandong in Chinese is more commonly known as Lu cuisine, and is derived from the native cooking styles of Shandong, an eastern coastal province of China. Possibly Shandong's greatest contribution to Chinese cuisine has been in the area of brewing vinegar. Hundreds of years of experience combined with unique local methods have led to Shandong's prominence as one of the premier regions for vinegar production in China.
Sichuan is a style of Chinese cuisine originating in the Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan peppercorn (花椒). Peanuts, sesame paste, and ginger are also prominent ingredients in Sichuan cooking.[10]
Zhejiang is derived from the native cooking styles of the Zhejiang region in China. Food made in the Zhejiang style is not greasy, having instead a fresh and soft flavor with a mellow fragrance.[11]
Four Great Traditions – often considered the standouts of Chinese cuisine and due to their influence are proclaimed as the Four Great Traditions (四大菜系, Sì Dà Cài Xì).
Hong Kong cuisine is mainly influenced by Cantonese cuisine, non-Cantonese Chinese cuisine (especially Teochew, Hakka, Hokkien and the Jiangsu & Zhejiang), the Western world, Japan, and Southeast Asia, due to Hong Kong's past as a British colony and long history of being an international city of commerce. Fish balls, wonton noodle, egg waffle, and milk tea are some of the most notable dishes, snacks, and drinks.
Kaiseki is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques used in the preparation of such meals, and are analogous to Western haute cuisine.[12]
Japanese cuisine is known for its emphasis on seasonality of food (旬, shun),[13] quality of ingredients and presentation. Japanese regional cuisine includes a vast array of regional specialties known as kyōdo ryōri in Japanese, many of them originating from dishes prepared using local ingredients and traditional recipes.[14]Sushi and sashimi are both part of the cuisine of the island nation. The Michelin Guide has awarded Japanese cities by far the most Michelin stars of any country in the world (for example, Tokyo alone has more Michelin stars than Paris, Hong Kong, New York, LA and London combined).[15][16]
Traditional cooking methods eschew the use of oils and fats, with a focus on featuring the delicate flavors of the natural ingredients. Due to an abundant seafood supply, the traditional Japanese diet featured minimal use of meat; however, modern Japanese cuisine includes an extensive variety of popular meat dishes. Japanese cuisine offers a vast array of regional specialties that use traditional recipes and local ingredients.
Okinawan cuisine is the cuisine of the Japanese island of Okinawa. Due to the difference in culture, climate, vegetables and other ingredients between Okinawa and mainland Japan, Okinawan cuisine is very different from Japanese cuisine. The cuisine incorporated influence from Chinese cuisine and Southeast Asian cuisine due to trade. The sweet potato, introduced in Okinawa in 1605, became a staple food there until the beginning of the 20th century. An article about Okinawan food written by Kikkoman stated that Goya (bitter melon) and Nabera (luffa or towel gourd) were "likely" introduced to Okinawa from Southeast Asia. Since Ryūkyū had served as a tributary state to China, Okinawan cooks traveled to Fujian Province to learn how to cook Chinese food; Chinese influence seeped into Okinawa in that manner. The same Kikkoman article states that the method of distillation of awamori likely originated from Siam (Thailand) and traveled to Okinawa during the 15th century. After the lord of the Kagoshima Domain subjugated Ryūkyū, Okinawan cooks traveled to Japan to study Japanese cuisine, causing that influence to seep into Okinawan cuisine.[17]
Bibimbap, a Korean rice dish filled with white rice topped with namul or kimchi and gochujang, doenjang commonly added by a raw or fried egg and sliced meat on top.
Korean cuisine originated from ancient prehistoric traditions in the Korean peninsula, evolving through a complex interaction of environmental, political, and cultural trends.[19] Korean cuisine is largely based upon rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice. Kimchi is served often, sometimes at every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes, and gochujang (fermented red chili paste). Korean regional cuisine (Korean: hyangto eumsik, literally "native local foods"),[20] is characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times. Korean barbecue, or gogi gui, refers to the Korean method of grilling beef, pork, chicken, or other types of meat. Such dishes are often prepared at the diner's table on gas or charcoal grills that are built into the center of the table itself. It features cooking methods such as sautéing and what is known in the West as barbecue. Strong flavors featuring spices derived from chili peppers can also be found in dishes such as kimchi.[21]
Goongjoong (Hangul: 궁중) food: A splendid table setting that has been handed down since the Three Kingdoms period since central power was solidified. It is characterized by selecting various local ingredients and mixing them in various ways without being particularly biased.
Food for the common people: food that the common people, who were most distributed by region, ate in a simple way. In general, it was influenced by the yangban families that existed in each region, but it was somewhat deteriorated, and in the late Joseon Dynasty, it developed with the development of tavern culture. It is most of the food we enjoy now.
Korean traditional liquor makgeolli(Hangul: 막걸리) is a brewer made of rice. It is characterized by a subtle savory and slightly sweet taste and a slightly pungent feeling, and popularly consumed in South Korea along with soju. It is nutritious because the nutrients of rice are melted.
North Asian cuisine includes the cuisines of the people from North Asia. It mostly consists of the culinary traditions of the ethnic groups and indigenous people who live in the Asian part of the Russian Federation. Those cuisines have characteristics of Turkic and Mongolian cuisines.
South Asian cuisine includes the cuisines from the Indian subcontinent and when included in the definition, also that of Afghanistan. It has roots in South Asia, including practices taken from the Hindu beliefs practiced by the large population found in the region, alongside in some regional cuisines, certain influences from neighboring regions and cultures, particularly from Muslim cultures of the Middle East and Central Asia. Dishes in this area of the world are known for their use of hot peppers, black pepper, cloves, and other strong spices along with the flavored butter ghee. Common meats include lamb, goat and chicken; beef is not as common as in western cuisines because the tenets of the Hindu faith prohibit its consumption. Other staples of many of the cuisines include rice, chapati made from wheat and barley, and beans.[21] The cuisine of South Asia has mostly indigenous roots, as well as influences practices taken from foreign origin empires.
Naan, a type of flat bread from the former regions, is a common part of meals in many parts of South Asia.
Afghan cuisine – cuisine of the Afghan people, largely based upon Afghanistan's chief crops: cereals like wheat, maize, barley and rice. Accompanying these staples are dairy products (yogurt and wheat), various nuts, and native vegetables, as well as fresh and dried fruits. Lamb is the primary meat for many Afghans, although Turkic peoples also eat horse. Afghanistan is also well known for its grapes.
Bhutanese cuisine employs a lot of red rice (like brown rice in texture, but with a nutty taste, the only variety of rice that grows at high altitudes), buckwheat, and increasingly maize. The diet in the hills also includes chicken, yak meat, dried beef, pork, pork fat, and mutton. When offered food, one says meshu meshu, covering one's mouth with the hands in refusal according to Bhutanese manners, and then gives in on the second or third offer.
Hazaragi cuisine refers to the food and cuisine of the Hazara people in Afghanistan and western Pakistan (Balochistan province). The food of the Hazara people is strongly influenced by Central Asian, South Asian and Persian cuisines and shares similarities with neighboring regional cuisines in Afghanistan and Central Asia, however, there are certain dishes, culinary methods and styles of cooking that are unique to the Hazara people. It is largely centered on bread, meats and dairy products, and uses a large amount of oil in its cooking.
Indian cuisine is characterized by its sophisticated and subtle use of many Indian spices[22] and vegetables, herbs, and fruits grown across India.[22] There is also the widespread practice of vegetarianism across its society. Considered by some to be one of the world's most diverse cuisines, each family of this cuisine is characterized by a wide assortment of dishes and cooking techniques. As a consequence, Indian cuisine varies from region to region, reflecting the varied demographics of the ethnically diverse Indian subcontinent.[23] India's religious beliefs and culture has played an influential role in the evolution of its cuisine. However, cuisine across India has also evolved with the Indian subcontinent's cross-cultural interactions with the neighboring Middle East, Southeast Asia, East Asia, and Central Asia, making it a unique blend of various cuisines across Asia.[24][25] The colonial period introduced European cooking styles to India adding to its flexibility and diversity.[26][27] Indian cuisine has also influenced cuisines across the world, especially those from Southeast Asia.[28][29][30] In particular, curry has been widely adopted in cuisines around the world.
Bengali cuisine is a style of food preparation originating in Bengal, a region in eastern South Asia which is now divided between the Indian states of West Bengal, Tripura, and Barak Valley of Assam and the independent country of Bangladesh. Bengali food has inherited a large number of influences, both foreign and South Asian, arising from historical and strong trade links with many parts of the world.
East Indian Cuisine (East Indians are an ethnic group from Bombay in the West of India) The East Indian cuisine[31] is distinct to the community and includes delicacies such as the vajri curry or goat tripe curry,[32] chicken tope,[33] sorpotel, khudi curries and many more.
Southeast Asian cuisine emphasizes lightly prepared dishes with strong aromas, featuring such flavors as lemongrass, fermented fish sauce and pastes, and ginger.[34] Ingredients in the region contrast with the ones in the Eastern Asian cuisines, substituting fish sauces for soy sauce and including such ingredients as galangal, tamarind and lemongrass. Cooking methods include stir frying, boiling and steaming.[21]
Bruneian cuisine is similar to, and heavily influenced by, the cuisine of neighboring Malaysia, Singapore,[35] and Indonesia, with additional influences from China, India and Arab.
Burmese cuisine has been influenced greatly by China, India and Thailand. However, Burmese cuisine has retained unique preparation techniques and distinct flavors, and there are many regional variations of "standard" dishes. The Burmese eat with their right hand, forming rice into a small ball with only the fingertips and mixing this with various morsels before popping it into their mouths. The Burmese eat a great variety of vegetables and fruits, and a variety of meat. A very popular vegetable is the danyin thi, which is usually boiled or roasted and dipped in salt, oil and sometimes, cooked coconut fat.
Cambodian cuisine encompasses the cuisines of all ethnic groups in Cambodia, whereas Khmer cuisine refers specifically to the cuisine of the ethnic Khmers. Over time, Khmer cuisine has absorbed elements from Indian, Chinese and more recently French cuisine, and due to historic interaction and shared influences, Cambodian cuisine has many similarities with neighboring Thai, Vietnamese, and Lao cuisines.
Christmas Island cuisine has influences from both Australian cuisine and other Asian cuisines, particularly Malaysian and Indonesian.
Cuisine of East Timor is the cuisine of one of the newest Southeast Asian countries.
Bicol's cuisine is noted for its gastronomic appetite for the fiery or chili-hot dishes and coconut milk dishes. Perhaps the most well-known Bicolano dish is the very spicy Bicol express. The region is also the well-known home of natong also known as laing or pinangat (pork or fish stew in taro leaves).
Mindanao cuisine's dishes are richly flavored with the spices common to Southeast Asia. Some parts of Mindanao are predominantly Muslim, where pork is rarely consumed. Most notable dishes in Mindanao cuisine are: Satti, Sambal, Tiyula itum, and Zamboanga's Alfajor, curacha, and rebosao.
Indonesian cuisine is diverse, in part because Indonesia is composed of approximately 6,000 populated islands.[40] Many regional cuisines exist, often based upon cultural and foreign influences.[40][41][42] For example, Sumatran cuisine often has Middle Eastern and Indian influences, featuring curried meat and vegetables, while Javanese cuisine and Sundanese cuisine are more indigenous.[40]
Betawi cuisine is rich, diverse and eclectic cuisine of Betawi people in Jakarta due to the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the archipelago.
Sundanese cuisine is the cuisine of Sundanese people of West Java, Indonesia. In Sundanese restaurants, it is common to eat with one's hands. They usually serve kobokan, a bowl of tap water with a slice of lime for handwashing.
Laotian cuisine is the cuisine of Laos, which is distinct from other Southeast Asian cuisines. Laos shares borders with neighboring countries and as a result, Lao cuisine has strongly influenced the neighboring cuisine of Northeastern Thailand (Isan) and some Lao culinary influences have also reached Cambodia[43] and Northern Thailand (Lanna).[44]
Malaysian cuisine reflects the multicultural aspects of Malaysia. Malaysia is an amalgamation of three major races, Malay, Chinese and Indian, as well as a myriad of ethnic groups from Sabah and Sarawak. The potpourri is enriched further with the influence of the Thai from the north, Indonesian from the south, Filipino from the east, and British, Dutch and Portuguese through hundred years of colonization.[45]
Malay cuisine is the cuisine of Malay people with many regional and foreign influences. For examples, cuisine of Johor often has Middle Eastern and Javanese influences while cuisine of Kelantan often has Thai influences.
Peranakan cuisine combines Chinese, Malay and other influences into a unique blend. Peranakan in Penang often has Thai influences while Melaka and Singapore often has Indonesian influences.
Singaporean cuisine is similar to, and heavily influenced by the cuisine of neighboring Malaysia, as a product of centuries of cultural interaction owing to Singapore's strategic location.[46] The predominant cuisine in Singapore is Chinese,[46] along with Malay, Indian[46] and English traditions since the founding of Singapore by the British in the early 19th century.
West Asian cuisine, is the cuisine of the various countries and peoples of West Asia. Despite their similarities, there are considerable differences in climate and culture, so the term is not definitive. The cuisine of the region is diverse while having a degree of homogeneity.[48] Many West Asian dishes are made with a paste called tahini. Tahini is a sesame paste made with hulled seeds, unlike its East Asian counterpart. It is used to make such popular meze, or appetizers, as baba ghanoush and hummus along with pungent dipping sauces served with falafel, keftes or kofta and vegetables.[49] Hummus is made from chickpeas, which are staples of the diet. Some commonly used ingredients include olives and olive oil, lamb,[48]pitas, honey, sesame seeds, dates,[48]sumac, chickpeas, mint and parsley. Some popular dishes include kibbeh[50] and shawarma.[51]
Arab cuisine of the Persian Gulf - Arab cuisine of the Persian Gulf today is the result of combination of diverse cuisines, incorporating Levantine, Indian, Chinese, and Persian cooking styles, and many items not originally indigenous to the Persian Gulf region, which were most probably imported on the dhows and the caravans.
Iraqi cuisine or Mesopotamian cuisine, has a long history going back some 10,000 years - to the Sumerians, Babylonians and Assyrians.[53]Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals - the first cookbooks in the world.[53]
Omani cuisine is generally very simple, with the aid of many spices and marinades to complete a dish, which usually consists of chicken, fish, and mutton. Unlike many other Asian nations, Omani cuisine is not spicy, and varies between regions.
Kabsa is considered by many as Saudi Arabia's national dish.
Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, West Asian and Balkan cuisines.[55][56] Turkish cuisine has in turn influenced those and other neighboring cuisines, including that of western Europe.
Israeli cuisine comprises a mixture of dishes—from those brought back to Israel by Jews from the Diaspora, those from Jews who remained in the region, and those adopted from surrounding Arab inhabitants. Since before the establishment of the modern State of Israel in 1948, and particularly since the late 1970s, an Israeli fusion cuisine has developed.[57]
Lebanese cuisine includes an abundance of starches, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat, and when red meat is eaten it is usually lamb on the coast and goat meat in the mountain regions.
Syrian cuisine is a diffusion of the cultures of civilizations that settled in Syria, particularly during and after the Islamic era beginning with the Arab Umayyad conquest, then the eventual Persian-influenced Abbasids and ending with the strong influences of Turkish cuisine, resulting from the coming of the Ottoman Turks.
Syrians are renowned for producing dried apricot paste
Chicken Fesenjān with Persian rice, an Iranian dish
Fatayer is a meat pie or pastry that can alternatively be stuffed with spinach (sabaneq), or cheese (jibnah). It is eaten in Turkey, Syria, Lebanon, Jordan and other countries in West Asia.
Fahsa is a famous Yemeni dish, containing beef or lamb meat cooked in a stony pot called Madara.
^ abcLe, C.N. (2008). "Asian Cuisine & Foods". Asian-Nation: The Landscape of Asian America. Archived from the original on January 14, 2009. Retrieved December 18, 2008.
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