ASIAN CUISINE

EAST ASIAN

→CHINESE

→JAPANESE

→KOREAN

 

 

Korean Cuisine

 

 Korean food is nutritious, plenty of vitamins and generally low calorie. There are plenty of garlic and red pepper at the beginning of flavors that stand out in the world famous Korean cuisine. In the tradition of the Koreans, there is no serving of food in succession. All the dishes are in the same table. After dinner, some dessert made from rice and fresh fruit are eaten. The main dish is usually supplemented with soup, rice and "kimchi". "Kimchi" is the traditional Korean pickle's name.

 

Chinese Cuisine

 

    Chinese cuisine is made from a carbonhydrate and vegetable, meat or fish. Chinese cuisine is prepared easily and fast. The most important feature is that it is healthy and delicious. The flavor vary depending on the region. For example salty in the north. Sweet in the south.Sour in the east and pain in the most are preferred. The most consumed foods are rice, rice flour,eggs,mushroom, meat and soy products.

 

Japan Cuisine

 

The main food of traditional Japanese cuisine is rice. Rice is a part of every meal. In Japan, foods containing fish and other sea fruits are also very common. When Americans invaded Japan in the Second World War, they tried to eat bread instead of rice. In general, Japanese Cuisine is similar to that of other East Asian countries. The most important difference compared to others is that the use of oil and spices is much less. It is important to protect the original flavors of the materials used.