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Central Asian cuisine includes food from Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan and Uzbekistan. Bukharan Jewish cuisine – cuisine of the Bukharan Jews with great influence from Uzbek cuisine. Kazakh cuisine – cuisine of Kazakhstan. Traditional Kazakh cuisine revolves around mutton and horse meat, as well as various milk products.
A heavily influential aspect of Asian culture is the food, especially the various traditional ways of Asian cuisine and cooking. [7] Although many Asian cultures often share the traditions of bringing the family or group together to socialize or have celebrations over a meal, the various cultures of Asia each developed their own individual ethnic cultural takes on food through the interaction ...
Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates.
Onigiri (ใใซใใ): balls of rice with a filling in the middle. Japanese equivalent of sandwiches. Sekihan (่ตค้ฃฏ): white rice cooked with azuki beans [2] (ๅฐ่ฑ) to glutinous rice. (literally red rice) Takikomi gohan (็ใ่พผใฟๅพก้ฃฏ): Japanese-style pilaf cooked with various ingredients and flavored with soy, dashi, etc.
Japanese cuisine. Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: washoku) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients.
Like most other Asian cuisines, rice is the staple grain of Thai cuisine. According to Thai food expert McDang, rice is the first and most important part of any meal, and the words for rice and food are the same: khao. As in many other rice eating cultures, to say "eat rice" (in Thai "kin khao", pronounced [kฤซn kสฐâหw]) means to eat food.
Sichuan cuisine or Sichuanese cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (Chinese: ๅๅท โ, Standard Mandarin pronunciation: [sษจฬ.สสสฐwaฬn] โ) [1] is a style of Chinese cuisine originating from Sichuan province and the neighboring Chongqing municipality. Chongqing was formerly a part of Sichuan until 1997 ...
Korean cuisine. Hanjeongsik, Korean-style delicate and fine dining. Bulgogi, Korean-style marinated sliced meat. Naengmyeon, Korean-style cold noodles with buckwheat. Tteokguk, Korean New Year soup with rice cake. This article is part of a series on. Korean cuisine.
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