Open main menu

Wikipedia β

List of Asian cuisines

  (Redirected from Southeast Asian cuisine)
Location of Asia.

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 and most populous continent, has many great cuisines.

Contents

Central Asian cuisineEdit

 
Location of Central Asia. In some definitions, it also includes Afghanistan (south of area shown).
 
Afghan food
  • Bukharan cuisine
  • Central Asian cuisine includes food from Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, Uzbekistan, and Afghanistan.
    • Afghani 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. Afghanistan is also well known for its grapes.
    • Kazakhstani 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]
    • Kyrgyzstani 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 breads 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.

East Asian cuisineEdit

 
Location of East Asia.
 
Due to Guangdong's location on the southern coast of China, fresh live seafood is a specialty in Cantonese cuisine.
 
Szechuan cuisine – A Chengdu-style, hot-pot stew
 
The Shilin Night Market in Taipei, Taiwan

East Asian cuisine has evolved with a common usage of oils, fats and sauces in the preparation of dishes (with the notable exception of Japanese cuisine).

Different types of nigiri-sushi
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 (, shun),[13] quality of ingredients and presentation. Japanese regional cuisine includes a vast array of regional specialities 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.
    • Japanese wine
    • 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]
    • Ainu cuisine
Hanjeongsik, a full-course Korean meal with an array of banchan (side dishes)[18]
  • 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]
  • Mongolian cuisine – local culinary traditions of Mongolia and Mongolian styled dishes. The extreme continental climate has affected the traditional diet, so the Mongolian cuisine primarily consists of dairy products, meat, and animal fats. Use of vegetables and spices are limited.
  • Taiwanese cuisine – Majorly Chinese cuisine, however mixed with part of Japanese cuisine.

Southeast Asian cuisineEdit

 
Location of Southeast Asia.
 
Personal serving of Nasi Bali, in Indonesia, rice surrounded by numbers of side dishes including sate lilit.
 
Thai Kaeng phet pet yang: roast duck in red curry.

Southeast Asian cuisine – includes a strong emphasis on lightly prepared dishes with a strong aromatic component that features such flavors as citrus and herbs such as mint, cilantro (coriander) and basil. Ingredients in the region contrast with the ones in the Eastern Asian cuisines, substituting fish sauces for soy sauce and the inclusion of ingredients such as galangal, tamarind and lemon grass. Cooking methods include a balance of stir-frying, boiling and steaming.[21]

South Asian cuisineEdit

 
Location of South Asia.

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 practices taken from the Hindu beliefs practiced by the large population found in the region. Naan, a type of flat bread from the former regions, is a common part of meals in many parts of South Asia.

 
Traditional Bangladeshi Meal: Mustard seed Ilish Curry , Dhakai Biryani and Pitha
  • 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.
 
An assortment of spices and herbs. Spices are an indispensable food ingredient in much of India.
 
Traditional North Indian Thali, India
 
South Indian vegetarian Thali, India
 
Dal-bhat-tarkari is a traditional dish in Nepalese cuisine.

West Asian cuisineEdit

 
Location of Western Asia.
 
Kabsa is a traditional Saudi Arabian dish.

See alsoEdit

ReferencesEdit

  1. ^ "Cuisine." Thefreedictionary.com. Accessed June 2011.
  2. ^ "Kazakhstan". foodbycountry.com. Archived from the original on May 20, 2011. Retrieved April 18, 2011. 
  3. ^ "The noodle-rich cuisine of Uzbekistan" Archived 2007-12-11 at the Wayback Machine., The Village Voice, Dining, 19 January 1999.
  4. ^ "Fujian Cuisine. Archived 2013-07-31 at the Wayback Machine. Beautyfujian.com Archived 2011-07-10 at the Wayback Machine.. Accessed June 2011.
  5. ^ "Regions of Chinese food-styles/flavors of cooking." Archived 2011-10-05 at the Wayback Machine. University of Kansas Archived 2011-10-05 at the Wayback Machine., Kansas Asia Scholars. Accessed June 2011.
  6. ^ J. Li & Y. Hsieh. Traditional Chinese Food Technology and Cuisine. Asia Pacific Journal of Clinical Nutrition.
  7. ^ Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. [2005] (2005). The food of China: a journey for food lovers. Bay Books. ISBN 978-0-681-02584-4. p17.
  8. ^ TVB. "TVB Archived 2010-11-01 at the Wayback Machine.." 廣東菜最具多元烹調方法. Retrieved on 2008-11-19.
  9. ^ 徐, 文苑 (2005), 中国饮食文化概论, 清华大学出版社, pp. 79–80 
  10. ^ Marshall Cavendish Corporation (2007). World and Its Peoples: Eastern and Southern Asia. Marshall Cavendish. p. 126. 
  11. ^ "Beijing 2008 Olympics - Zhejiang Cuisine". People's Daily Online. 2008. Archived from the original on 2011-06-05. Retrieved 2008-09-22. 
  12. ^ Bourdain, Anthony (2001). A Cook's Tour: Global Adventures in Extreme Cuisines. New York, NY: Ecco. ISBN 0-06-001278-1. 
  13. ^ "A Day in the Life: Seasonal Foods" Archived 2013-01-16 at the Wayback Machine., The Japan Forum Newsletter No. September 14, 1999.
  14. ^ "Japanese Cuisine. Archived 2011-06-25 at the Wayback Machine. Thefoodieshandbook.co.uk Archived 2016-02-18 at the Wayback Machine.. Accessed July 2011.
  15. ^ (in Japanese) "「ミシュランガイド東京・横浜・鎌倉2011」を発行 三つ星が14軒、二つ星が54軒、一つ星が198軒に" Archived 2010-11-29 at the Wayback Machine., Michelin Japan, November 24, 2010.
  16. ^ Tokyo is Michelin's biggest star Archived 2011-10-12 at the Wayback Machine. From The Times November 20, 2007
  17. ^ Ishige, Naomichi. "Food Forum Okinawa Archived 2008-05-17 at the Wayback Machine.." Kikkoman. Retrieved on November 30, 2009.
  18. ^ The Chosun Ilbo. "Hanjeongsik, a full-course Korean meal." English.chosun.com Archived 2003-07-07 at the Wayback Machine.. Accessed 6/11/2008.
  19. ^ "Korean Cuisine (한국요리 韓國料理)" (in Korean). Naver / Doosan Encyclopedia. Retrieved 2009-03-28. 
  20. ^ 향토음식 Archived 2011-07-14 at the Wayback Machine. Nate Korean-English Dictionary
  21. ^ a b c Le, C.N. (2008). "Asian Cuisine & Foods". Asian-Nation: The Landscape of Asian America. Archived from the original on 2009-01-14. Retrieved 2008-12-18. 
  22. ^ "Cuisine of Brunei". ifood.tv. Archived from the original on 2012-08-29. Retrieved 2010-09-30. 
  23. ^ a b c "Indonesian Cuisine." Archived 2017-08-23 at the Wayback Machine. Epicurina.com Archived 2017-08-23 at the Wayback Machine.. Accessed July 2011.
  24. ^ "Indonesian food." Archived 2012-02-02 at WebCite Belindo.com Archived 2011-09-07 at the Wayback Machine.. Accessed July 2011.
  25. ^ "Indonesian Cuisine". Diner's Digest. Archived from the original on 2011-04-09. Retrieved 2010-07-11. 
  26. ^ "Stung Treng". Archived from the original on 2010-06-13. 
  27. ^ "Thai Food - Regional Thai Cuisine by Sawadee.com". Archived from the original on 2011-09-17. 
  28. ^ "Malaysian Food." Archived 2013-06-06 at the Wayback Machine. Malaysianfood.net Archived 2013-06-06 at the Wayback Machine.. Accessed July 2011.
  29. ^ "What is Malay Food?" Archived 2013-05-25 at the Wayback Machine. Malaysianfood.net Archived 2013-06-06 at the Wayback Machine.. Accessed July 2011.
  30. ^ "Philippine Cuisine." Archived 2011-06-16 at the Wayback Machine. Balitapinoy.net Archived 2011-07-23 at the Wayback Machine.. Accessed July 2011.
  31. ^ Alejandro, Reynaldo (1985). The Philippine cookbook. New York, New York: Penguin. pp. 12–14. ISBN 978-0-399-51144-8. Archived from the original on July 1, 2011. Retrieved June 30, 2011. 
  32. ^ Civitello, Linda (2011). Cuisine and Culture: A History of Food and People. John Wiley and Sons. p. 263. ISBN 978-1-118-09875-2. Archived from the original on July 1, 2011. Retrieved June 30, 2011. 
  33. ^ Philippines Country Study Guide. Int'l Business Publications. 2007. p. 111. ISBN 978-1-4330-3970-6. Archived from the original on July 2, 2011. Retrieved June 30, 2011. 
  34. ^ a b c d "Singapore Food." Archived 2011-07-05 at the Wayback Machine. Singaporefoodhistory.com Archived 2011-07-05 at the Wayback Machine.. Accessed July 2011.
  35. ^ a b c "Modern Thai" Archived 2013-05-27 at the Wayback Machine. (food). Sabaiaz.com Archived 2013-05-27 at the Wayback Machine.. Accessed July 2011.
  36. ^ a b "Indian Cuisine." Archived 2018-02-19 at the Wayback Machine. VisitSingapore.com Archived 2018-05-07 at the Wayback Machine.. Accessed July 2011.
  37. ^ "www.indiaat60.in/backgrounders/Incredible-India@60-indian-cuisine.pdf" (PDF). Archived (PDF) from the original on 2017-10-11. 
  38. ^ Chandra, Sanjeev (2008-02-07). "The story of desi cuisine: Timeless desi dishes". The Star. Toronto. Archived from the original on 2008-10-26. 
  39. ^ "Indian Grocery Online, Food Shopping Store, Buy, Indian Cuisine". Archived from the original on 2009-07-26. 
  40. ^ "Archived copy". Archived from the original on 2010-07-21. Retrieved 2013-05-26. 
  41. ^ "History of Indian Food and Cooking". Archived from the original on 2013-05-26. 
  42. ^ "Food - VegVoyages". Archived from the original on 2009-06-28. 
  43. ^ "Food & Recipes - Asia Society". [permanent dead link]
  44. ^ "Archived copy" (PDF). Archived (PDF) from the original on 2008-10-03. Retrieved 2013-05-26. 
  45. ^ a b c "The Middle East: Background." Archived 2017-05-26 at the Wayback Machine., Globalgourmet.com Archived 1998-01-26 at the Wayback Machine.. Accessed January 2007.
  46. ^ Tahini: The Taste of Healthy Middle Eastern Cuisine Archived 2016-07-23 at the Wayback Machine., The New York Times, October 19, 2009. Last visited January 29, 2010.
  47. ^ Daisy Martinez (2010). Daisy: Morning, Noon and Night: Bringing Your Family Together with Everyday Latin Dishes (Hardvocer ed.). Atria. p. 336. ISBN 1-4391-5753-7. 
  48. ^ Philip Mattar (2004). Encyclopedia of the Modern Middle East & North Africa (Hardcover ed.). Macmillan Library Reference. p. 840. ISBN 0-02-865771-3. 
  49. ^ a b Cuisine in Bahrain Archived 2011-05-04 at the Wayback Machine.. Allo' Expat Bahrain Archived 2011-05-02 at the Wayback Machine. (Website). Accessed April 2011.
  50. ^ a b "Foods of Iraq: Enshrined With A Long History - ThingsAsian". www.thingsasian.com. Archived from the original on 2011-05-13. 
  51. ^ a b "Food in Saudi Arabia" Archived 2012-09-05 at the Wayback Machine.. Food in Every Country (website). Accessed May 2010.
  52. ^ Nur İlkin - A Taste of Turkish cuisine
  53. ^ Aarssen, Jeroen; Backus, Ad (2000). Colloquial Turkish. Routledge. p. 71. ISBN 978-0-415-15746-9. Retrieved 2009-04-15. 
  54. ^ Gold, Rozanne A Region's Tastes Commingle in Israel Archived 2011-09-10 at Wikiwix (July 20, 1994) in The New York Times Retrieved 2010–02–14

External linksEdit

  Media related to Cuisine of Asia at Wikimedia Commons