While the term ‘Asian cuisine’ covers a vast range of geography and flavors, many of the culinary traditions of East Asia and Southeast Asia have traveled throughout the world. Today, it is easy to find a Japanese, Chinese, Korean, Vietnamese or Thai restaurant in almost any country. Chinese cuisine, in particular, has been adapted with minor arrangements to food cultures in many other nations.
In general, a balance of bitter, sweet, salty, spicy and sour is observed across the culinary traditions of Southeast and East Asia. Spices, sauces and contrasting flavors are integrated, blended and complement other dishes in a meal. In addition, these cuisines feature a multitude of options for a vegetable or plant-based diet.
Keep reading to discover more about the food of Japan, China, Thailand, Hong Kong, Vietnam and Korea – and we also provide a recommendation for a typical dish from each. Let us begin!
Japanese cuisine and sushi
There is an enormous range of regional and seasonal dishes in Japan. As an important feature of Japanese cooking is the use of fresh ingredients, a culinary understanding of seasons prevails in Japan. At the same time, Japanese food appeals to the eye as well as the palate. The preparation and presentation of individual dishes reflects the subtleties of Japanese culture. In Japan, spices and oil are used lightly in most dishes, to allow natural flavors to shine.
Although dozens of dishes from Japanese cuisine have become popular worldwide, sushi is undoubtedly one of the most prominent. The history of modern sushi began with its use as a quick street food – a piece of cured fish atop vinegared rice.
Depending on the items used and the method of preparation, today’s sushi can range from a basic snack to a luxurious meal. Accompanied by soy sauce and wasabi, sushi is an item that you’ll see on menus around the world.
There are thousands of sushi restaurants in Japan so, if you happen to be in the country, dining at one is easy to do!
Thai cuisine and tom yum/yam
Thai food is enormously popular throughout the world. In general, Thai dishes fall into four regional traditions: northern, southern, central and north east, with each region influenced by its geographical neighbor. After the 17th century, a European influence could be seen in Thai cuisine.
Even the humblest dish will reflect a balance of sour, sweet, salty, spicy and bitter flavors. Thanks to the country’s tropical climate, spices and herbs are abundant. Ginger, turmeric, galangal, lime, coriander, mint, garlic, lemongrass, kefir lime leaves and green curry leaves are commonly used.
Another feature in Thai cooking is the fish sauce called “nam pla”. This pungent sauce, made of fermented fish, gives an umami taste to dishes.
While many regional and seasonal recipes in Thailand have been passed from generation to generation, there is a menu of Thai dishes that have become standards in Thai restaurants in almost every country. As a complex culinary tradition, Thai dishes are often included or integrated into the menus of upscale or Michelin starred restaurants, especially in Europe. In fact, Thai cooking is so exceptional that a Bangkok street stall earned a Michelin star. Chef Jay Fai, the proprietor of a tiny, open-air street front café, earned her star with a variety of wok-fried noodle and seafood dishes.
However, one of our favorite items on a typical Thai menu is the tom yum soup. This sweet/spicy/sour soup is usually made with shrimp, and includes fresh lemongrass, kefir lemon leaves, galangal, fish sauce and crushed red pepper. We highly recommend this mouthwatering soup!
Korean cuisine and kimchi
Traditional Korean cuisine relies heavily on vegetables from both the land and the sea, as well as fermentation. While the country is divided into four regions according to climate and geography, food preservation has been historically important in every region, resulting in a cuisine with numerous (and delicious) fermented products. These include bean pastes and chili pastes, soy and fish sauces and, of course, kimchi, which can refer to a number of pickled items, but mainly cabbage.
In a typical Korean meal, all the dishes are served at the same time. These may include soup, rice, kimchi, a main course, and side dishes called “banchan”.
There are so many delicious Korean dishes to choose from, but today we select kimchi. As a staple in Korean homes, kimchi, served with every meal, is almost Korea’s national dish. Traditionally, kimchi was prepared in the autumn to ensure that there would be vegetables to eat in the winter. There are more than 50 types of kimchi, depending on processing methods, season and region, and the items used. Cabbage and Korean radish are the most used vegetables, but cucumbers, carrots and onions can also be used. The vegetables are then fermented in a mixture of red pepper powder, ginger, garlic and, sometimes, fish sauce. The annual Kimchi Festival, held in Seoul, draws thousands of people. In addition to being extremely tasty, kimchi is also healthy, providing vitamins A, B and C as well as probiotics.
Chinese cuisine and jiaozi
China has one of the most developed culinary cultures in the world and its impact in both Asia and worldwide has been considerable. Like the culinary traditions of many other countries, Chinese cuisine differs according to region, class and other factors; there are a number of different schools and traditions that have emerged. The most known and accepted of these are known as the Eight Great Kitchens.
These Eight Kitchens refer to the regions of Sichuan, Canton, Jiangsu, Shandong, Fujian, Hunan, Anhui and Zhejiang. Although Chinese cuisine can be adapted to the products available in other countries, there are certain ingredients that constitute the essence of Chinese food. Soy sauce and soy milk, bean sprouts, tofu, rice, noodles, baby corn, Chinese cabbage and mushrooms are main components in cooking. The wok – a bowl-shaped metal pan – is commonly used to fry or stir fry food over high heat.
There is an almost infinite range of delicious Chinese dishes but since our space is limited, today we recommend jiaozi, one of the best-known Chinese dishes, which are dumplings. Various types of dumplings are eaten throughout the year, especially in the northern states and are adapted to various holidays and special occasions via the ingredients used. The typical jiaozi are made with a mixture of spiced minced meat and vegetables in a thin dough; if made with shrimp, they are called xiajiao. Jiaozi can be boiled, steamed or fried, depending on the region or the occasion. We highly recommend!
Vietnam cuisine and pho bo
Vietnamese cuisine is regionally distinctive. The influence of neighboring China is evident in the north, while southern cuisine reflects the occupation of the French. The eastern area of Vietnam has a coastline along the South China Sea, with fertile coastal plains. Central Vietnam’s mountainous regions produce many spices. Rice, cassava, corn, coffee and tea are among Vietnam’s main crops.
Most Vietnamese dishes are made with fresh ingredients and minimal use of milk and fat. Herbs and vegetables are used as complements. In this sense, Vietnamese cuisine is considered quite healthy. The most frequently used ingredients in Vietnamese cuisine are shrimp, beef, fish sauce (nuoc mam), bean sauce, rice, fresh herbs, fruits and vegetables. Lemongrass, ginger, mint, Vietnamese mint, coriander, cinnamon, linden and basil leaves are auxiliary herbs, complementing these main ingredients.
For a typical Vietnamese flavor, we recommend pho bo. Made with rice noodles and different types of meat, seafood or tofu, pho is considered the national dish of Vietnam. It may seem unremarkable but the long-simmered broth (usually beef) of this noodle soup features a multilayered blend of spices that is absolutely outstanding. Pho bo is the version made with beef; if chicken is used, the dish is called pho ga. Pho is served with mint, basil leaves and bean sprouts. Diners add nuoc mam, chili and sugar as they prefer.
Tea is an important drink in Vietnam, as it is in China, Hong Kong and Japan. You can find tea any time of the day. While green tea is generally preferred, black tea is also available.
Hong Kong cuisine and cheung fun
Welcome to the “Gourmet Paradise”!
This is how Hong Kong is often described. One of the first places that springs to mind when it comes to Asian cuisine, Hong Kong’s cuisine stands out with its unique blend of complex combinations and flavors that seem – but are not – incompatible.
What makes Hong Kong cuisine so outstanding is that it traces its heritage to the deep-rooted East Asian culinary traditions of China, Japan and Korea, as well as reflecting the general characteristics of European, especially British, cuisine.
In addition, Hong Kong’s status as an international port and a crossroads of cultures for centuries has bestowed upon its cuisine an extraordinary diversity – this diversity can be seen everywhere, from street stalls to the most luxurious restaurants.
Another factor in the development of dining in Hong Kong is that it is one of the busiest cities in the world, with average working hours far above the world average. Eating out is the norm in Hong Kong, whether at a modest food stall or at one of Hong Kong’s nearly 70 Michelin starred restaurants. Hong Kong deserves its designation as a Gourmet Paradise!
There are dozens of Hong Kong-style dishes to sample, but we have selected cheung fun for now. This easy-to-eat dish, a classic of southern China and Hong Kong, features rolled, wide rice noodles filled with shrimp, beef, vegetables or other ingredients. The rolls are boiled, sliced and served with soy sauce and a bit of broth. There are also vegetarian and plain varieties of cheung fun.
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