Asian Cuisine

Asian Cuisine
What is Asian Cuisine?

Often
described as striving toward a

balance of flavors.
Sweet, Sour, Salty, Bitter, and Umami
Taking its name from the Japanese, umami is a

pleasant savory taste imparted by glutamate, a
type of amino acids which occur naturally in
many foods including meat, fish, vegetables and
dairy products.
As the taste of umami itself is subtle and
blends well with other tastes to expand and
round out flavours, most people dont recognize
umami when they encounter it, but it plays an
important role making food taste delicious.
Key Influences of Asian Cuisine
Chronic Shortages
Fuel, pastureland and even food.
Religion
Buddhist, Hindu, Taoist, Shinto, Confucian, and

Muslim
Some religions forbade eating pork. Hindus considered

the cow a sacred animal.
Europeans played a critical role influencing the

face of Asian Cuisine
Vietnam was occupied for extended periods by French,

and India was apart of the British Empire.
China and other Asian countries took deliberate

steps to keep themselves occupied.
Important Culinary Groups and

Regions
China
The 3rd largest country and ranked 1st in

population size. The major cuisines include:
Cantonese
Szechwan
Beijing( formerly known as Peking)
Fujian
Hunan
Japan
Noted for their presentation
Kobe Beef, Sushi, Sashimi, Wasabi, and Miso

Regions Contd.
Southeast Asia
The subtropical region is rich in fish, seafood, and

a host of fruits.
Stir frying and Steaming are most common cooking
methods.
Only Vietnam uses chopsticks
Vietnam
Fish sauce (Nuoc Mam), Shrimp Paste, Lemon

Grass, Mint, Basil, Fiery Chile Peppers, and Curry
are widely.
Vietnam reflects the influence of France, including
baguettes, pastries, and custards.

Regions Contd.
Thailand
Curry
Green curry- Is the hottest followed by the red

Yellow curry gets its flavor and color from
turmeric.
Other important flavors are:
Lemon grass, wild lime leaves, Thai basil/holy

basil, cilantro, red and black pepper, chiles,
paprika, mint, tamarind, and galangal. Fish sauce
is known as nam pla.

Regions Contd.
Korea
Korean shows Chinese and Japanese influence.

Seafood and Seaweed are very important.
Kimchee
Is considered the national dish. Kimchee is produced by

pickling cabbage for several months.
Malaysia and the Philippines
Rice and noodle dishes are very important.

Meats and seafood are often made into curries
featuring coconut milk. Indian influenced dishes
are also important throughout the region.

Regions Contd.
India
Northern India is noted as an important

agricultural area.
Wheat, barley, millet, and corn are grown there.
Southern India, fragrant Basmati Rice is featured

and served as accompaniment to various stews and
curries.
Vegetables are very important.
The important regional cuisines:
Kashmiri, Punjabi, Bengali, Goan, and Muhgla
Marsalas
A spice blend
Garam; Indian word for hot

Ghee; is a form of clarified butter used to cook
foods.
Staple Foods of Asia

Grains
Rice
The staple starch throughout most of Asia,

different types are preferred in different
Regions
Refer to fig. 36-13
Beans, Nuts, and Seeds
Beans, especially soybeans are used widely

through out Asia.
Soybeans are served steamed and simmered.

Lentils
Sesame Seed and Peanut
Staple Foods of Asia
Vegetables
Fruits
cabbage, onions, leafy greens, bamboo, water

chestnuts, and hearts of palm.
Cherries, plums, peaches, dates, figs,
pomegranates, citrus fruits, melons, apples, and
pears are found throughout Asia cooking.
Meats, Poultry, and Fish
North Asia- lamb, and sheep

South Asia-more pork
Meat is used for mostly seasoning.
Fish and shellfish are very important- Both salt
and fresh water.
Common Flavors of Asian Cuisine
Herbs & Spices
Aromatic Ingredients
Cilantro, basil, and mint are widely used. Chives,

and scallions are also important, as lemon grass.
Ginger, onions, garlic and scallions form the
common flavor base in many Asian dishes.
Fermented Sauces and Pastes
Soy Sauce- are featured in Chinese and Japanese

cuisine
Fish Sauce-are featured in Thailand, Vietnam
cuisine.
Common Techniques of Asian

Cooking
Stir-Frying
Steaming
Stewing and braising are often accomplished in lidded clay

pots.
Salads
Tempura-prepared by a wide range of foods after they are

coated in a light batter; this was introduce by the
Portuguese.
Simmering/Soups
Very popular in Asia for cooking vegetables, fish, dumpling,

etc.
Deep-Frying
Wok is found in many parts of Asia
Salads are served a s condiments and relishes; used to cool

the heat in other dishes or cleanse the palate
Grilling

Asian Cuisine

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Asian Cuisine

What is Asian Cuisine?

described as striving toward a

Sweet, Sour, Salty, Bitter, and Umami

Taking its name from the Japanese, umami is a

Key Influences of Asian Cuisine

Fuel, pastureland and even food.

Buddhist, Hindu, Taoist, Shinto, Confucian, and

Some religions forbade eating pork. Hindus considered

Europeans played a critical role influencing the

Vietnam was occupied for extended periods by French,

China and other Asian countries took deliberate

Important Culinary Groups and

The 3rd largest country and ranked 1st in

Noted for their presentation

Kobe Beef, Sushi, Sashimi, Wasabi, and Miso

Important Culinary Groups and

The subtropical region is rich in fish, seafood, and

Fish sauce (Nuoc Mam), Shrimp Paste, Lemon

Important Culinary Groups and

Green curry- Is the hottest followed by the red

Other important flavors are:

Lemon grass, wild lime leaves, Thai basil/holy

Important Culinary Groups and

Korean shows Chinese and Japanese influence.

Is considered the national dish. Kimchee is produced by

Malaysia and the Philippines

Rice and noodle dishes are very important.

Important Culinary Groups and

Northern India is noted as an important

Wheat, barley, millet, and corn are grown there.

Southern India, fragrant Basmati Rice is featured

Garam; Indian word for hot

Staple Foods of Asia

The staple starch throughout most of Asia,

Refer to fig. 36-13

Beans, Nuts, and Seeds

Beans, especially soybeans are used widely

Soybeans are served steamed and simmered.

Staple Foods of Asia

cabbage, onions, leafy greens, bamboo, water

Meats, Poultry, and Fish

North Asia- lamb, and sheep

Common Flavors of Asian Cuisine

Herbs & Spices

Cilantro, basil, and mint are widely used. Chives,

Fermented Sauces and Pastes

Soy Sauce- are featured in Chinese and Japanese

Common Techniques of Asian

Stewing and braising are often accomplished in lidded clay

Tempura-prepared by a wide range of foods after they are

Very popular in Asia for cooking vegetables, fish, dumpling,

Wok is found in many parts of Asia

Salads are served a s condiments and relishes; used to cool

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