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Asian cuisine is considered the “culture of food within a society [2] ” because of the beliefs, cooking methods, and the specific ingredients used throughout the entire process. Asian cuisine are also famous about their spices. A main taste factor to Asian cuisine is the “umami” flavor.
Central Asian cooking techniques were influenced by the lack of water. Poplar trees, saxaul and animal dung were the primary fuel sources used in tandyr ovens, designed to maximize the heat gained from the limited supply of fuel, where flatbread, samsa and meats were cooked. Soups, stews and steamed dumplings were cooked in single cauldron pots.
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.
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. Side dishes often consist of fish, pickled ...
Tofu ( Japanese: 豆腐, Hepburn: Tōfu, Korean : 두부; RR : dubu, Chinese: 豆腐; pinyin: dòufu) is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, extra (or super) firm. Tofu is also known as bean curd in English.
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. [1] The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingredient used in Southeast Asia, Oceania, South Asia, and East Africa.
Many foods and ingredients from the Indus period (c. 3300–1700 B.C.) are still common today. Some consist of wheat, barley, rice, tamarind, eggplant, and cucumber. The Indus Valley people cooked with oils, ginger, salt, green peppers, and turmeric root, which would be dried and ground into an orange powder.
Okinawan cuisine (沖縄料理, Okinawa ryōri) is the cuisine of the Okinawa Prefecture of Japan. The cuisine is also known as Ryūkyūan cuisine (琉球料理, Ryūkyū ryōri), a reference to the Ryukyu Kingdom. [1] Due to differences in culture, historical contact between other regions, climate, vegetables and other ingredients, Okinawan ...
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