East Asian cuisine
East Asian Cuisine
East Asian cuisine (pronunciation: /ˈiːst ˈeɪʒən kwiːˈziːn/) refers to the various styles of cooking from the countries of East Asia such as China, Japan, Korea, and Taiwan. The term is derived from the words 'East' (Old English 'ēast') and 'Asian' (from Latin 'Asiaticus'), and 'cuisine' (from French 'cuisine', meaning 'kitchen' or 'cooking').
History
The history of East Asian cuisine is deeply rooted in the cultural and agricultural practices of the region. It is characterized by the use of fresh ingredients, a variety of cooking methods, and a strong emphasis on balance and harmony in flavors and textures.
Ingredients
Common ingredients in East Asian cuisine include Rice, soybeans, seafood, vegetables, and a variety of herbs and spices.
Cooking Methods
East Asian cuisine employs a wide range of cooking methods, including steaming, stir frying, deep frying, and braising.
Regional Variations
Each country in East Asia has its own unique variations of cuisine. For example, Chinese cuisine is known for its regional diversity, while Japanese cuisine is known for its emphasis on seasonality, and Korean cuisine is known for its spicy dishes and fermented foods like Kimchi.
Related Terms
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