cultural-foods-in-Asia

M O D U L E 4
C u l t u r a l F o o d s in A s i a
M O D U L E RE V I E W
M o d u l e 3 in tr o d u c e th e lea r n e r s to th e fo o d c u l t u r e of As i a . Be i n g th e c o n t i n e n t w i t h
di v e r s e c u l t u r e an d wi t h di f f e r e n t rel i g i o n s wh i c h aff e c t s th e p re f e r e n c e s an d c u l i n a r y p ra c t i c e s
th i s s e c t i o n p ro v i d e s th e m wi t h br i e f o v e r v i e w o n th e fo o d s th a t th e y ea t an d are s e r v e d in t h e
di ff e r e n t co u n t r i e s in th i s reg i o n .
L E S S O N 1: De f i n it io n an d ba s i c Co n c e p t s
In t r o d u c t i o n :
As i a is th e lar g e s t co n t i n e n t an d co v e r s ab o u t 30 % of th e wo r l d ’s to t a l lan d ar e a . Pe o p l e
in this ar e a h a s va s t si z e an d div e r s e cha r a c t e r . As ia is div id e d into five m a jo r div is i o n s : Ea s t
As i a wh i c h inc lu d e s Ch i n a , Ja p a n , Mo n g o li a , an d No r t h an d So u t h Ko r e a . So u t h e a s t As i a
in c l u d e s , Br u n e i , Ca m b o d i a , Ea s t Ti m o r , In d o n e s i a , La o s , Ma l a y s i a , M y a n m a r , Ph i l i p p i n e s ,
Si n g a p o r e , Th a i l a n d an d Vi e t n a m . ; So u t h As i a , in c l u d i n g Ba n g l a d e s h , Bh u t a n , In d i a , M a l d i v e s ,
Ne p a l , Pa k i s t a n an d Sr i La n k a ; an d So u t h w e s t As i a , in c l u d i n g Af g h a n i s t a n , Am e n i a , Az e r b a i j a n ,
Ba h r a i n , Cy p r u s , G e o r g i a , Ira n , Ira q , Is r a e l , J o r d a n , Ku w a i t , Le b a n o n , O m a n , Q a t a r , Sa u d i Ar a b i a ,
Sy r i a , Tu r k e y , Un i t e d Ar a b Em i r a t e s an d Ye m e n . M o s t o f th e c o u n t r i e s in So u t h w e s t As i a ar e al s o
c o n s i d e r e d p a r t of th e Mi d d l e Ea s t . Cu l t u r a l fo o d s an d th e fac t o r s th a t in f l u e n c e th e m a r e
di s c u s s e d in th i s les s o n .
Le a r n i n g O u t c o m e s :
At th e en d of th i s les s o n stu d e n t s are ex p e c t e d to :
 Re c o g n i z e th e o rig in s an d in fl u e n c e o f As ia n c u is in e s .
 Be fam il i a r wi t h th e in g r e d i e n t s , co o k i n g me t h o d s in v o l v e d in As i a n c u is i n e s .
 Pr e p a r e As i a n me n u s
D is c u s s io n :
As i a n c u i s i n e s ty l e s are bro k e n d o w n in to th e s e v e r a l re g i o n s as me n t i o n e d in wh i c h th e y
h a v e ro o t s in th e p e o p l e an d c u l t u r e . Ho w e v e r , th e r e are in g r e d i e n t s wh i c h are c o m m o n a m o n g
th e m . In ea s t an d so u t h e a s t re g i o n s co m m o n in g r e d ie n t s o r fo o d s in c l u d e ric e , gi n g e r , ga r l i c ,
se s a m e se e d , ch i l i e s , dr i e d on i o n s , so y an d tof u . Co o k i n g me t h o d s w h i c h are al s o c o m m o n
am o n g th e m are sti r - f ry , st e a m i n g an d de e p fry i n g . W h i l e ri c e is c o m m o n am o n g th e m th e r e
are s e v e r a l v a r i e t i e s in v a r i o u s reg i o n s ; Lo n g – g ra i n ri c e is p o p u l a r in Ch i n a wh i l e s h o r t - gra i n i s
in Ja p a n an d Ko r e a . Cu r r y is a co m m o n dis h fo u n d in so u t h e r n an d ea s t e r n As ia bu t th e y a r e
n o t p o p u l a r in ea s t e r n c u i s i n e s . Th o s e c u r r y di s h e s wi t h ori g i n s in In d i a an d oth e r So u t h A s i a n
c o u n t r i e s us u a l l y h a v e a yo g u r t ba s e wh i l e th o s e fro m So u t h e a s t e r n an d ea s t e r n c u r r i e s g e n e r a l l y
us e co c o n u t milk as th e i r fo u n d a t i o n .

So u t h e a s t As i a Ma p Re d d i t . c o m
So u t h e a s t As i a
Co c o n u t mi l k is an i m p o r t a n t in g r e d i e n t in In d o n e s i a , Th a i l a n d , Bu r m a , M a l a y s i a ,
Si n g a p o r e , an d p a r t s o f Vi e t n a m , La o s an d Ph i l i p p i n e s . Fl a v o r i n g s s u c h as h e r b s an d s p i c e s
in d i g e n o u s to th e c o u n t r i e s in th i s reg i o n es t a b l i s h str o n g ti e am o n g th e m . Le m o n gr a s s an d d r i e d
sh r i m p are co m m o n in g r e d i e n t s in Th a i l a n d an d Ph ili p p in e s . Sh r im p p a s t e p e r m e a t e s th e fla v o r s
of In d o n e s i a , Th a i l a n d , Ph i l i p p i n e s an d Vi e t n a m . As s o r t e d d e l i c i o u s fru i t s an d v e g e t a b l e s ar e al s o
co m m o n in th e re g i o n .
Ph i l i p p i n e s :
Ph i l i p p i n e c u i s i n e h a s ev o l v e d o v e r s e v e r a l c e n t u r i e s fro m ita Ma l a y ro o t s to a Sp a n i s h
c u i s i n e ba s e be c a u s e if th e ma n y Me x i c a n an d Sp a n i s h di s h e s bro u g h t to th e c o u n t r y . Ho w e v e r ,
th e fir s t s e t of fo r e i g n in f l u e n c e s o n Fi l i p i n o c u i s i n e c a m e fro m Ch i n e s e t ra d e r s wh o ul t i m a t e l y
se t t le d in th e co u n t r y . Th e y in tr o d u c e d sti r - fry in g an d d e e p - fry i n g . No o d l e s an d so y p ro d u c t s
be c o m e p a r t of Fi l i p i n o fo o d . O t h e r c o u n t r i e s th a t in fl u e n c e are Ar a b , In d i a n , J a p a n e s e a n d
Am e r i c a n . Fi l i p i n o s tra d i t i o n a l l y ea t th r e e ma i n me a l s a d a y ; br e a k f a s t , l un c h an d di n n e r p l u s
aft e r n o o n s n a c k wh i c h is ca l l e d me r ie n d a .
Di s h e s ran g e fro m si m p l e me a l o f fri e d fi s h an d ri c e to ri c h p a e l l a s an d c o c i d o s . Po p u l a r
di s h e s in c l u d e lec h o n , lo n g g a n i s a ( P h i l i p p i n e s a u s a g e ) , tap a ( b e e f jer k y ) , to r t a ( o m e l l e t e ) , a d o b o
( bra i s e d in g a r l i c , s o y s a u c e an d vi n e g a r ; ei t h e r p o r k or c h i c k e n ) , k a l d e r e t a (to m a t o st e w ) ,
p o c h e r o (be e f in ba n a n a an d to m a t o sa u c e ) , af r it a d a ( p o r k or be e f sim m e r e d in a to m a t o sa u c e ) ,
k a r e - k a r e (o x t a i l an d v e g e t a b l e s c o o k e d in p e a n u t bu t t e r ) , cr i s p y p a t a (d e e p fr i e d pi g ’ s l e g ) ,
h a m o n a d o (p o r k s w e e t e n e d in pi n e a p p l e s a u c e ) si n i g a n g (p o r k , fi s h o r s h r i m p in tam a r i n d ) , p a n c i t
(st i r - fri e d n o o d l e s ) an d lum p i a (fre s h or fri e d sp r i n g ro ll s .
Hi s t o r y an d inf l u e n c e s
 M a l a y s d u r i n g th e pre - Hi s p a n i c era pre p a r e d fo o d s by bo i l i n g , ste a m i n g or ro a s t i n g . F r o m
liv e s t o c k s u c h as k a l a b a w ( w a t e r bu f f a l o e s ) , c o w s , c h i c k e n , , pi g s an d s e a f o o d s s u c h a s
sh r i m p s , p ra w n s , cru s t a c e a n s an d s h e l l f i s h .

 Pr e - Hi s p a n i c t ra d e w i t h Ch i n a , Ja p a n , Ind i a an d M i d d l e Ea s t an d th e res t of t h e
So u t h e a s t As i a in tr o d u c e d s o y s a u c e (to y o ) an d fi s h s a u c e (p a t i s ) as we l l as th e me t h o d
of sti r - fry i n g an d ma k i n g sa v o r y so u p ba s e s .
 Sp a n i s h bro u g h t c h i l i p e p p e r s , to m a t o sa u c e s , co r n an d me t h o d of c o o k i n g s u c h a s
sa u t é i n g wi t h g a r l i c an d o n i o n s . Ut i li z i n g vi n e g a r an d sp i c e s in to fo o d s to pre s e r v e th e m
d u e to lac k o f re f r i g e r a t io n . Sp a n is h dis h e s s u c h as pa e lla be c a m e co m m o n dis , ch o r i z o
into lo c a l ve r s io n of lo n g g a n i s . Es c a b e c h e an d ad o b o wh i c h is co n n e c t e d to th e Sp a n i s h
dis h an d be c o m e p o p u l a r dis h in th e co u n t r y .
th
19 Ce n t u r y . Ch i n e s e fo o d be c a m e a sta p le of th e p a n c i t e r i a or n o o d l e sh o p s
St a p l e Fo o d s
Ri c e : Mo s t oft e n ste a m e d an d s e r v e d d u r i n g m e a l s . Le f t o v e r ri c e is o ft e n fri e d wi t h g a r l i c a n d
o n i o n s to ma k e sin a n g a g (fr i e d ric e ) , wh i c h is us u a l l y s e r v e d at br e a k f a s t to g e t h e r wi t h fri e d e g g s
an d tap a , to c i n o , lo n g g a n i s a o r fri e d h o t d o g s .
Fru i t s : o ft e n us e d in co o k i n g as we ll . Co c o n u t s , co c o n u t mil k , co c o n u t me a t , to m a t o , to m a t o
sa u c e an d ba n a n a s are us u a l l y ad d e d in to m e a l .
Ro o t Cr o p s : ab u n d a n t h a r v e s t of th e s e al l y e a r ro u n d . Po t a t o e s , c a r r o t s , ta r o (g a b i ) , c a s s a v a
(ka m o t e n d ka h o y ) , p u r p l e ya m (ub e ) an d sw e e t p o t a t / ya m (ka m o t e )
St a p l e s de r i v e d fro m m e a t : in c l u d e c h i c k e n , p o r k , be e f an d fi s h . Se a f o o d is p o p u l a r as a re s u l t
of bo d i e s of wa t e r s u r r o u n d i n g th e ar c h i p e l a g o . Th e m o s t c o m m o n wa y of s e r v i n g fi s h is h a v i n g
it s a l t e d , p a n fri e d or d e e p fr i e d . It ma y al s o be c o o k e d in s o u r bro t h o f to m a t o e s o r ta m a r i n d ,
pre p a r e d wi t h ve g e t a b l e s to m a k e si n i g a n g .
Fo o d is s o m e t i m e s s e r v e d wi t h v a r i o u s di p p i n g s a u c e s lik e vi n e g a r , s o y s a u c e , jui c e s q u e e z e d
fro m ka l a m a n s i o r co m b i n a t i o n of al l .
Co n d i m e n t s : Fi s h sa u c e , fi sh p a s t e (b a g o o n g ) , sh r i m p p a s t e (ala m a n g ) , an d cru s h e d g a r li c ro o t .
To d a y Ph i l i p p i n e c u i s i n e c o n t i n u e s to ev o l v e wi t h n e w c o o k i n g s ty l e s an d tec h n i q e s o f
co o k i n g ar e us e d as it be c o m e s th e m o s t ac t i v e me l t i n g p o t in As i a .
Co o k i n g M e t h o d s :
1. G u i s a d o or Gi s a d o : sa u t é e d wi t h g a r lic , o n i o n s an d to m a t o e s
Ma g g i. p h C h i c k e n Bih o n Gu i s a d o
2. Pi n i r i t o : frie d o r d e e p fri e d
Mis s i n th e k i t c h e n . c o m Frie d Ch i c k e n


3. In i h a w : grill e d o ve r ch a r c o a l s
Lu to n g b a h a y r e c ip e s . c o m Inih a w na Lie m p o
4. Ki n i l a w or Ki l a w i n : m a r in a t e d in vin e g a r or ca la m a n s i juic e alo n g wit h g a r li c , o n io n s , gin g e r ,
to m a t o , p e p p e r s
N u t r i t io n . p h Kin il a w na Is d a
5. Ni l a g a : bo il e d so m e t i m e s wi t h o ni o n s an d bl a c k p e p p e r c o r n s
Pa n la s a n g p i n o y . c o m Nila g a n g Ba k a
6. Si n i g a n g : bo i l e d us u a l l y wit h ta m a r i n d ba s e . Va r i a n t ba s e s ar e : g u a v a , ra w ma n g o e s ,
ca l a m a n s i an d al m o s t an y an o t h e r so u r fru i t ab u n d a n t in th e lo c a li t y .
Pin t e r e s t . c o m Sin ig a n g na Ba b o y

7. Pi n a n g a t : fi sh bo i l e d in sa l t e d wa t e r wi t h to m a t o e s
Yu m m y . p h Pin a n g a t na Alu m a h a n
8. Pi n a k s i w : co o k e d in vin e g a r , to m a t o e s an d gi n g e r .
An g s a r a p r e c ip e s . c o m Pa k s iw na Ba n g u s
9. In a d o b o : co o k e d in so y sa u c e , vi n e g a r an d g a r li c
Po r k an d c hic k e n ad o b o
10. Pa s i n g a w : ste a m e d us u a ll y wi t h ba n a n a lea f
Bit s e i z e d . c o m Th a i la n d

Th a i Cu i s i n e
Th a i cu i s in e is kn o w n f or its sp i c y an d ex o t i c dis h e s . Ju s t li k e ot h e r As i a n co u n t r i e s ,
ri c e an d no o d l e s ar e th e i r st a p le f oo d s , m e a t an d ve g e t a b l e s ar e als o us e d in the i r f o o d
pr e p a r a t i o n an d pre s e n t a t io n . Th e s e m a y loo k th e sa m e bu t va r y in tas t e .
Th a i m e a n s sp i c y or ho t . Co m p a r e d to ot h e r As ia n co u n t r i e s it is m o r e sp i c y . T h e
m o s t pr e v a l e n t fla v o r in Th a i s co o k in g is ch i l i wh ic h wa s int r o d u c e d by Po r t u g u e s e
m is s i o n a r ie s du r in g the 16 th
ce n t u r y . Th e y be l ie v e tha t ch i l ie s co o l th e bo d y , sti m u l a t e
th e ap p e t i t e an d br in g ba l a n c e an d ha r m o n y to th e ir f oo d .
Th a i fo o d is c h i l l i e -h o t or c o m p a r a t i v e l y bl a n d . Ha r m o n y is th e g u i d i n g pri n c i p l e be h i n d
ev e r y di s h . Ea s t e r n an d W e s t e r n in fl u e n c e s h a r m o n i o u s l y c o m b i n e d in t o s o m e t h i n g un i q u e l y
Th a i . Th a i c o o k i n g ref l e c t e d th e c h a r a c t e r i s t i c s of wa t e r b o r n e life s t y l e . Aq u a t i c an i m a l s , pl a n t s
an d he r b s we r e m a j o r in g r e d i e n t s .
Bu d d h i s t ba c k g r o u n d d o e s n o t all o w th e m th e us e o f lar g e an im a ls in bi g ch u n k s . Bi g c u t s
of m e a t ar e s h r e d d e d an d lac e d wi t h h e r b s an d sp i c e s .
Tra d i t i o n a l c o o k i n g me t h o d s in Th a i are ste w i n g , ba k i n g or gr i l l i n g . Ch i n e s e in f l u e n c e s
an d in tr o d u c e fr y i n g , sti r fr y i n g an d d e e p fr y i n g . Th e y we r e v e r y ad a p t e d to fo r e i g n me t h o d s a n d
su b s t i t u t i n g in g r e d i e n t s .
o In d i a n g h e e wa s re p l a c e d by c o c o n u t oi l an d c o c o n u t m i l k wa s s u b s t i t u t e d fo r oth e r d a i l y
pro d u c t s .
o O v e r p o w e r i n g p u r e s p i c e s we r e to n e d d o w n an d en h a n c e d by fre s h h e r b s s u c h as l e m o n
gr a s s an d ga l a n g a .
Hi s t o r i c a l Inf l u e n c e s :
Th a i l a n d is o n e o f th e mo s t di v e r s e an d c o m p l e x c o u n t r i e s in As i a . Cu l t u r e of n e i g h b o r i n g
co u n t r i e s o f Th a i in fl u e n c e d th e d e v e l o p m e n t of its n a t i o n a l cu i s i n e .
1. C h i n e s e : in tr o d u c e d di s h e s to Th a i l a n d s u c h as ri c e p o r r i d g e , fri e d ri c e , n o o d l e s , ste w e d p o r k
W i t h ri c e . Th e y we r e al s o th e o n e wh o in tr o d u c e d wo k fo r c o o k i n g , d e e p fr y i n g an d s ti r fr y i n g
di s h e s . No o d l e s o y s t e r sa u c e an d so y b e a n pro d u c t we r e al s o in t r o d u c e d by th e m .
2. Ind i a an d So y b e a n Pr o d u c t s : Di s h e s like ka p e n g ka h i (ye ll o w cu r r y ) an d ka e n g ma t s a m a n (
ma t s a m a n cu r r y ) ori g i n a t e d fro m th e s e co u n t r ie s .
Ch a r a c t e r i s t i c s of Th a i Cu i s i n e
Sp i c i n e s s th a t c o m e s in th e p a s t e s in Th a i ’ s c u i s i n e ar e c o m m o n l y us e d in t h e
pre p a r a t i o n o f c u r r i e s an d oth e r di s h e s . Fi v e fun d a m e n t a l fl a v o r s of Th a i me a l s ar e sw e e t , s o u r ,
sa l t y , bit t e r an d sp i c y .
Sa u c e s in Th a i Cu i s i n e
1. P h r i k na m pla / na m pla ph r i k : c o n s i s t of fi s h s a u c e , li m e jui c e , c h o p p e d c h i l i e s an d g a r l i c ,
dri e d c h i l i fl a k e s , s w e e t c h i l i s a u c e , sl i c e d c h i l i p e p p e r s in ri c e wi n e , vi n e g a r , s r i r a c h a s a u c e , o r a
sp i c y ch i l i sa u c e .
2. Na m pla : a ve r y aro m a t i c an d str o n g ta s t i n g fi s h sa u c e . It is th e in g r e d i e n t in al m o s t all T h a i
di s h e s .

Le m o n Gr a s s
12 3 r f . c o m Le m o n Gr a s s shu t t e r s t o c k . c o m Le m o n Gr a s s
Ga l a n g a (T h a i gi n g e r )
N a t u r e s p r o d u c e . c o m
o Fe w e r an d les s sp ic e s we r e us e d in Th a i cu r r ie s wh il e th e us e of fre s h h e r b s
in c r e a s e d
Th a i me a l is se r v e d all at o n c e ins t e a d of se r v in g dis h e s in co u r s e s . Th is p e r m it s
Di n n e r s to en j o y co m p l e m e n t a r y co m b i n a t i o n s of di f f e r e n t tas t e s .
M e a l Th a i co n s is t of:
a. s o u p . It ca n al s o be sp i c y
b. cu r r y di s h wi t h co n d i m e n t s ; cu r r y sh o u l d n o t be re p la c e d by n o n sp ic e d ite m s .
c. dip wi t h ac c o m p a n y i n g fi sh an d ve g e t a b l e s
d. A sp i c e d sa la d ma y re p l a c e th e cu r r y di s h
Th a i fo o d is ea t e n wi t h a fo r k an d sp o o n .
Th a i Fo o d Ing r e d i e n t s an d Pr e p a r a t i o n
1.T i t b i t :
In g r e d i e n t s ar e s h a l l o t s , gi n g e r , lem o n o r li m e , lem o n gra s s , ro a s t e d p e a n u t s an d r e d
c h i l l i e s . Co m b i n a t i o n s of s u c h in g r e d i e n t s s h o u l d be wr a p p e d in fre s h let t u c e lea v e s an d d a s h
wi t h sw e e t - sa l t y sa u c e ma d e fro m fi s h sa u c e , s u g a r , dri e d sh r i m p s an d lim e j ui c e .
Ek o h c h a n g . c o m Tit b it

2.D i p s :
M i x i n g cru s h e d fre s h c hi lie s wi t h fi s h sa u c e an d d a s h of li m e jui c e ma k e s a g e n e r a l
ac c o m p a n y i n g s a u c e fo r an y Th a i di s h . Ad d i n g s o m e c ru s h e d g a r l i c an d a ti n y am o u n t of ro a s t e d
or raw s h r i m p p a s t e tra n s f o r m it in t o an al l p u r p o s e di p . So m e p u l v e r i z e d dri e d s h r i m p a n d
jul i e n n e d eg g - pl a n t wi t h s u g a r ma k e s th i s di p mo r e c o m p l e t e . Se r v e d it wi t h s te a m e d ri c e , a n
o m e l e t s an d so m e ve g e t a b l e s
St r a i t s t im e s . c o m Th a i Dip
3. Sa l a d Dr e s s i n g :
It ha s sim il a r ba s e ing r e d ie n t s . Fis h sa u c e , lim e j ui c e an d su g a r to en h a n c e sa lt in e s s ,
so u r n e s s an d sw e e t n e s s . Cr u s h e d ch ili e s , g a r lic an d sh a llo t s ad d sp ic in e s s an d he r b a l fra g r a n c e .
Le m o n g ra s s an d g a la n g a l ca n be ad d e d fo r ad d it io n a l fla v o r . Th i s mix c a n be an ac c o m p a n i m e n t
wi t h an y bo i l e d . Gr i ll e d or fri e d m e a t . Le t t u c e lea v e s , sli c e d cu c u m b e r cu t sp r i n g o n i o n s a n d
co r i a n d e r l ea v e s h e l p to p off a sa l a d dre s s i n g
Gr o w o r g a n i c . c o m Sh a llo t s allt h a tg r o w s . c o m c or ia n d e r lea v e s pin t e r e s t . c o m Sp r in g on io n
C o o k in g w it h h a r t . c o m Th a i Sa la d D re s s i n g en . w ik e p e d ia . o r g Th a i Sa l a d
4. So u p St o c k s
So u p s n e e d to h a v e a g o o d sto c k . Ad d to bo i l i n g wa t e r c ru s h e d p e p p e r c o r n s , s a l t , g a r l i c ,
s h a l l o t s , c o r i a n d e r ro o t s an d m e a t s or c u t s o f o n e ’ s c h o i c e . Ba s i c sto c k of Th a i s o u p is o b t a i n e d
aft e r pro l o n g e d bo i l i n g an d si m m e r i n g . Ad d i t i o n a l g a l a n g a l , lem o n gra s s , k e f i r li m e lea v e s c ru s h e d
fre s h ch i li e s , fi sh sa u c e an d li m e jui c e cre a t e s th e ba s i c sto c k fo r To m Ya m .

Sp e c i a lt y p r o d u c e . c o m Ke f i r lim e lea v e s gre e d y g o u r m e t . c o m Lim e
Sh u t t e r s t o c k . c o m Th a i Cle a r So u p let s c o o k s o m e f o o d . c o m To m Ya m So u p
5. Cu r r i e s
Q u i c k c u r r y is ma d e by fr y i n g c u r r y or c h i l i p a s t e in h e a t e d oil or th i c k c o c o n u t m i l k . S t i r
an d fr y un t i l th e p a s t e is we l l c o o k e d an d ad d me a t s of o n e ’ s c h o i c e . Se a s o n wi t h fi s h s a u c e o r
s u g a r to ta s t e . Ad d wa t e r or th i n c o c o n u t m i l k to ex t e n d its s h e l f life . Ad d eg g p l a n t wi t h a g a r n i s h
of ba s i l an d k e f i r li m e lea v e s . Yo u c a n ma k e y o u r o w n c u r r y p a s t e by bl e n d i n g fre s h o r d r i e d
c h i l i e s , g a r l i c , s h a l l o t s , g a l a n g a l , lem o n gra s s , c o r i a n d e r ro o t s , gro u n d p e p p e r , k e f i r li m e p e e l s
an d s h r i m p p a s t e .
Ve g g ie o n a p e n n y . c o m Th a i c ur r y hea d b a n g e r s k it c h e n . c o m Gr e e n Th a i Cu r r y
6. Si n g l e di s h m e a l
He a t th e c o o k i n g oi l , fr y in a mi x t u r e of cru s h e d c h i l i e s , mi n c e d g a r l i c , gro u n d p e p p e r a n d
c h o p p e d c h i c k e n me a t . W h e n n e a r l y c o o k e d , ad d v e g e t a b l e s s u c h as c u t be a n s or eg g p l a n t s .
Se a s o n wi t h fi s h s a u c e an d g a r n i s h wi t h k e f i r li m e l ea v e s , ba s i l or ba l s a m lea v e s . Co o k e d ri c e o r
fre s h n o o d l e s ad d e d to fry i n g wo u l d m a k e th i s a su b s t a n t i a l me a l .

F oo d a n d w in e . c o m Th a i on e po t rec ip e rea lh o u s e m o m s . c o m On e Po t Pa d Th a i (no o d le s )
Se r v i n g Th a i Fo o d s
Its me a l c o n s i s t s o f ei t h e r a si n g l e di s h or it wi l l be ri c e wi t h ma n y c o m p l e m e n t a r y di s h e s
se r v e d co n c u r r e n t l y an d sh a r e d by al l .
Th a i fo o d is oft e n se r v e d wi t h va r i e t y of sa u c e s an d co n d i m e n t s ;
Ch i l i e s (c o n s i s t i n g of fi s h s a u c e , li m e jui c e , c h o p p e d c h i l i e s an d g a r l i c . Dr i e d c h i l i fl a k e s , s w e e t
c h i l i s a u c e , sli c e d c h i l i s a u c e or p a s t e c a l l e d ph r i k . In m o s t Th a i res t a u r a n t s th e y o ff e r c o n d i m e n t s
s u c h as s u g a r or MS G (v e t s i n ) . W h o l e Th a i p e p p e r s an d raw g a r l i c are s e r v e d in ad d i t i o n .
Cu c u m b e r is so m e t i m e s ea t e n to co o l th e m o u t h es p e c i a l l y aft e r sp i c y di s h e s .
In d o n e s i a
It is the wo r ld ’s lar g e s t ar c h ip e l a g ic sta t e . It is sur r o u n d e d by o ce a n s an d se a s . It ha s a
tro p i c a l , h o t , h u m i d cli m a t e ; m o r e m o d e r a t e in hi g h l a n d s . It c o m p r i s e d 86 % Mu s l i m , 6 %
Pr o t e s t a n t , 3% Ro m a n Ca t h o l i c s , 2% Hi n d u s an d 3% o th e r s . It is th e lar g e s t Mu s l i m co u n t r y i n
th e wo r l d .
Hi s t o r i c a l Inf l u e n c e s
In d o n e s ia n fo o d s are in f l u e n c e d by diff e r e n t cu lt u r e s fro m In d ia , Ch i n a , Mid d le Ea s t a n d
Po r t u g a l.
st
1. V e g e t a r i a n is m is the l eg a c y fro m Hi n d u s in th e 1 ce n t u r y an d Bu d d h i s t in th e ei g h t ce n t u r y .
t h
2. Ar a b tra d e r s ar e th e o n e wh o in tr o d u c e d Isl a m in th e co u n t r y d ur i n g 15
rea s o n wh y ma j o r i t y of In d o n e s i a ’s p o p u l a t i o n are M u s l i m .
ce n t u r y . It is t h e
3. Ch i li e s , p e a n u t s an d to m a t o e s we r e in tr o d u c e d by th e Sp a n i s h an d Po r t u g u e s e tra d e r s .
4. Du t c h br o u g h t ca b b a g e , ca r r o t s , ca u li f lo w e r , p o t a t o e s an d str i n g be a n s .
5. Ch i n e s e bro u g h t diff e r e n t typ e s of so y b e a n s , to f u , ta o g e or so y b e a n sp r o u t s , so y sa u c e , a n d
va r i e t y of n o o d l e s an d ba k s o (fi s h d u m p l i n g s in so u p )
6. Ke b a b s or ske w e r e d me a t cu b e s , fro m Ar a b . Di ll an d fe n n e l se e d s we r e ad d e d .
7. In d ia n s bro u g h t c ur r i e s , cu m i n , co r ia n d e r an d ca r a w a y .
Na t u r e an d Ch a r a c t e r i s t i c s
1. I t is o n e of th e m o s t co l o r f u l an d vi b r a n t c u i s i n e s aro u n d th e gl o b e wi t h ful l o f in te n s e fl a v o r .
2. Pe a n u t is an ev id e n t in alm o s t all sig n a t u r e di s h e s in In d o n e s ia .
3. D i s h e s ar e sp i c y be c a u s e of th e us e of ch i li in th e i r dis h e s .
4. In d o n e s ia n s ea t thr e e me a l s a d a y , wit h rice as th e ir sta p le fo o d . In th e ea s t e r n p a r t s of t h e
co u n t r y tar o , ca s s a v a an d sa g o are th e ma i n sta p l e s .
5. Th e ba s ic In d o n e s ia n m e a l co n s is t s of so u p , ste a m e d ric e , an d ma in dis h e s su c h as ; red m e a t
(n o t p o r k ) , ch i c k e n , fi sh an d cru s t a c e a n s an d ve g e t a b l e s wi t h tro p i c a l fru i t s as th e i r d e s s e r t .
6. M e a l s ar e se r v e d an d ea t e n at o n c e .
7. Br e a k f a s t co m p o s e d of co f f e e , n a s i g o r e n g an d fri e d ri c e .

8. Lu n c h co m p o s e d o f ste a m e d rice , a me a t or fish dis h , ve g e t a b le s an d so u p . Din n e r s are lig h t
an d al m o s t th e sa m e as lun c h .
9. Fr u i t s in se a s o n are se r v e d as d e s s e r t s .
10. Co m m o n ly , s n a c k s ar e ea t e n in m i d - mo r n i n g , m i d - aft e r n o o n an d be f o r e be d t i m e .
Fo o d w a y s :
Its c u l i n a r y ti e s are str o n g l y in f l u e n c e d by In d i a am o n g th e c o u n t r i e s in So u t h e a s t A s i a .
Cu r r i e s are hi g h l y s p i c e d s a u c e s oft e n dil u t e d wi t h c o c o n u t m i l k an d s e r v e d wi t h bi t e - s i z e d bi t s o f
m e a t , fi sh an d ve g e t a b l e s se r v e d wi t h ri ce . Th i s is th e sta p l e me a l s in In d o n e s i a .
Ar a b tra d e r s co n v e r t e d Ja v a fro m Hi n d u i s m to Isla m an d ex e r c is e d the i r cu l in a r y in f lu e n c e .
Ind o n e s i a n Fo o d Tr a d i t i o n an d Fe s t i v a l s
1. W h e n Isl a m wa s in tr o d u c e d , th e co n s u m p t i o n of p o r k w a s res t r i c t e d .
2. Fe s t i v a l s d e p e n d o n th e rel ig i o n as we l l as lo c a l ea t i n g h a b i t s .
3. Sla m a t a n di s p l a y an d pre s e n t a t i o n of fo o d wh i c h is th e mo s t i m p o r t a n t tra d i t i o n s in In d o n e s i a .
4. Sp e c i a l di s h e s be i n g s e r v e d d u r i n g sp e c ia l fea s t s ; ch i c k e n sa t a y , ga d o - ga d o , re c i p e s
co n t a i n i n g ma i n l y se a f o o d an d lig h t sa l a d s .
Ind o n e s i a n Ba s i c Ing r e d i e n t s
1. B a n g k u a n g : (ya m b e a n ) . Si m il a r to tur n i p in sh a p e , us e d in sti r fri e s , sp r i n g ro ll s an d sa la d .
2. Be a n cu r d : ma d e fro m so y a be a n mi lk se t wi t h g y p s u m an d p o p u l a r to ve g e t a r i a n .
3. Be a n s p r o u t s : mo s t sp r o u t e d be a n s co m e fro m m u n g be a n s .
4. Ch i l i e s : us e d in th e p re p a r a t i o n of Sa m b a l s an d oth e r rec i p e s .
5. Co c o n u t mi l k an d Cr e a m : m a d e up of sh r e d d e d co c o n u t fle s h p u r e e d wit h wa t e r an d
str a i n e d to cre a t e a th i c k cre a m y wh i t e liq u i d .
6. Co r i a n d e r : oft e n us e d in In d o n e s i a n c u i s i n e th a n lea v e s
7. Du a n Sa l a m Le a v e s : res e m b l e s ba y lea v e s
8. Gi n g e r : aro m a t i c p u n g e n t an d sp i c y uti li z e d to gi v e fl a v o r an d ze s t to sti r fri e s , ri ce , pi c k l e s
an d ste a m e d d s h e s .
9. Le m o n Gr a s s : sta l k is sw e e t , fl o r a l an d l em o n y fl a v o r . Lo w e r p a r t of th e sta l k an d th e bu l b
are c h o p p e d , p o u n d e d or cru s h e d an d ad d e d to so u p s , sti r fri e s an d m a r i n a d e s .
10. Le n g k u a s : sim il a r to gin g e r in tex t u r e bu t h a s dif f e r e n t aro m a an d co lo r . It is a co m m o n l y
us e d h e r b s in In d o n e s i a n di s h e s . Its m il d aro m a is o b t a i n e d by cru s h i n g or sli c i n g it be f o r e
ad d i n g to th e di s h e s .
11. Lim e le a v e s : Hi g h l y aro m a t i c lea v e s th a t co m e fro m th e Ka f f i r li m e tre e wi t h bi t t e r , fl o w e r y
ad d e d to so u p s an d ste w s .
12. Ma c a d a m i a Nu t s : Us e d in th e pre p a r a t i o n of d e s s e r t s
13. No o d l e s : Ma d e of wh e a t flo u r wit h diff e r e n t va r ie t ie s su c h as thi n thr e a d s , thi c k o n e s , fla t
o n e s wi t h or wi t h n o eg g us e d as ba s e fo r th e me a l or sti r fry i n g .
14. Pa n d a n Le a v e s : It is us u a ll y us e d as fl a v o r in g or co l o r in g in tra d i t io n a l In d o n e s i a n fo o d s .
15. Ri c e : In d o n e s i a ’s sta p l e fo o d .
16. So y sa u c e : th e mo s t fav o r e d co n d im e n t in In d o n e s ia co m m o n ly ad d e d to sti r frie s , in
m a r i n a d e s , gl a z e s , so u p s , ba r b e c u e sa u c e s or us e d as di p p i n g sa u c e
17. Ta m a r i n d : Us e d in th e pre p a r a t i o n of so u r di s h e s or us e d to el i m i n a t e th e fi sh y ar o m a in
s e a f o o d s .
18. Te r a s i : Sh r i m p p a s t e wh ic h is es s e n t ia l to mo s t of In d o n e s i a n di s h e s .
19. Tu r m e r i c : On e of th e mo s t us e d sp ic e s in In d o n e s ia n cu is in e wh ic h is us e d to fla v o r
m a r i n a d e s an d in so u p s an d sti r - fry di s h e s .

Pr e p a r a t i o n Me t h o d for Ind o n e s i a n Co o k i n g
1. M a i n co o k i n g m e t h o d s are pa n fry i n g , de e p fry i n g sim m e r i n g in br o t h , ste a m i n g an d
gr i l l i n g .
2. Fo r mo s t di s h e s o n i o n s , g a r l i c , sp i c e s an d ch i li e s are fi rs t sa u t e e d in ve g e t a b l e oil .
3. M o s t in g r e d i e n t s are sli c e d , ch o p p e d or cu t in to sm a ll pi e c e s to co o k rel a t i v e l y q u i c k an d ea s y
to ea t .
4. Co c o n u t mi l k is us e d in pre p a r a t i o n of so m e di s h e s . Ba n a n a l ea v e s ar e us e d to wr a p so m e
di s h e s be f o r e co o k i n g to ret a i n th e m o i s t u r e an d h o l d th e in g r e d i e n t s to g e t h e r .
Inf l u e n c e d foo d :
1.K e b a b :
Ma r i n a t e d me a t c u b e s thr e a d e d o n sk e w e r s or inte r p r e t e d by th e m as Sa t a y
Ind o n e s i a e x p a t . b i z Ind o n e s ia n Sa t a y
Di l l an d fe n n e l co m m o n sp ic e s in th e i r cu is in e
Ck - c r e a t iv e k i t c h e n . c o m Dill m e d i c a ln e w s . c o m Fen n e l
Go a t an d l am b ar e i m p o r t a n t m e a t s wh i le p o r k is fo r b i d d e n be i n g a Mu s li m co u n t r y .
Ch i n e s e me r c h a n t s an d tra d e r s c o n t r i b u t e s to th e c o o k p o t . Th e y are k n o w n fo r wo k , s t i r -
fr y i n g th e s o y b e a n s an d n o o d l e s . Am o n g th e m a n y v e g e t a b l e s th e Ch i n e s e bro u g h t m u s t a r d
gre e n s , mu n g be a n s , ra d i s h (d a i k o n ) an d Ch i n e s e ca b b a g e .
D e w ia y u n u r i ja n a h . w o r d e x p r e s s . c o m Mu s ta r d Gre e n tiga r a s a . c o m Mu n g be a n s

Pla n t i n s t r u c t io n s . c o m Ch in e s e C a b b a g e gre e n f r s h . c o m R a d d is h (da ik o n )
Ch i l i p e p p e r s fro m Me x i c o , p e a n u t s fro m th e Am e r i c a n s us e d s a u c e fo r s a t a y an d g a d o
ga d o . G a d o g a d o is an In d o n e s i a n s a l a d of sl i g h t l y bo i l e d , bl a n c h e d or ste a m e d v e g e t a b l e s a n d
h a r d bo i l e d eg g s , bo i l e d p o t a t o , fri e d to f u an d tem p e h an d lo n t o n g s e r v e d wi t h p e a n u t s a u c e
dre s s i n g .
F uz io n C a f é Ga d o Ga d o ari e s k it c h e n . n e t Ga d o Ga d o
Te m p e h is a tra d it i o n a l In d o n e s i a n so y pro d u c t ma d e fro m fer m e n t e d so y b e a n s
Lo n t o n g is an In d o n e s i a n di s h m a d e of co m p r e s s e d ri ce ca k e in th e fo r m of cylin d e r wr a p p e r
in s i d e a ba n a n a lea f .
C o o k in g li g h t . c o m Te m p e h Ind o n e s i a n s t r e e t f o o d . w o r d p r e s s . c o m Lo n t o n g
Ri c e is In d o n e s i a ’ s ma i n s ta p l e ex c e p t in Ma l u k u an d Iri a n wh e r e s a g o p a l m fl o u r , s w e e t
p o t a t o e s an d c a s s a v a are p re f e r r e d . Fi s h an d cru s t a c e a n s , fre s h an d dri e d ar e th e ma i n fo o d s i n
th e i r di e t . Me a t , fi s h an d v e g e t a b l e s are c o n d i m e n t s d e s i g n e d to fl a v o r sta p l e . Sa u c e s are f i e r y
sa m b a l s . Na s i go r e n g (fr i e d ric e ) m o s t fa m o u s In d o n e s i a n di s h .

1. Fie r y Sa m b a l is a So u t h e a s t As ia n c h ili sa u c e us e d to se a s o n stir - fri e s , no o d le s , eg g s , m e a t ,
se a f o o d s an d ve g e t a b l e s .
Ta s t e c o o k i n g . c o m Fie r y Sa m b a l
2. Na s i Go r e n g fri e d ric e in In d o n e s ia . It is an In d o n e s ia n rice dis h wit h pie c e s of me a t an d
ve g e t a b l e s ad d e d .
Yu m m y . p h N a s i Go r e n g
M a la y s i a
It is lo c a t e d o n th e So u t h e a s t e r n ti p of As i a pl u s th e n o r t h c o a s t of th e is l a n d of Bo r n e o .
It is a c o u n t r y o f m u l t i - eth n i c i t y . Its bo r d e r c o u n t r i e s are Br u n e i , In d o n e s i a an d Th a i l a n d T h e
cli m a t e is tro p i c a l an d th e lan d co n s i s t s of co a s t a l pl a i n s ri s i n g to hill s an d mo u n t a i n s .
Fo o d w a y s :
Th i s c o n s i s t of Ma l a y s i a n Mu s l i m s - Ch i n e s e Bu d d h i s t s , In d i a n Hi n d u s an d tr i b a l p e o p l e
fro m Sa r a w a k an d Sa b a h . Bo r r o w i n g an d ad a p t i n g fro m ea c h oth e r ’ s c o o k i n g te c h n i q u e s a n d
in g r e d i e n t s , th e y d e v e l o p e d a ri c h an d s p i c y M a l a y s i a n ki tc h e n . M a l a y s i a is a tro p i c a l l us h - g r e e n
lan d th a t h a s be e n tra d i n g c e n t e r fro m p e o p l e of So u t h e a s t As i a , th e In d i a n s u b - c o n t i n e n t , t h e
Ar a b wo r l d an d lat e r th o s e fro m Eu r o p e s e t t l e d an d m e t to tra d e an d al l wh o c a m e lef t tra c e s o f
th e i r fo o d s .
Its c u i s i n e c o n s i s t s of ma n y ex o t i c an d tas t y di s h e s . Ch i c k e n , fi s h an d to a les s e r ex t e n t
be e f an d lam b are c o o k e d wi t h ri c e an d v e g e t a b l e s in di ff e r e n t wa y s . Ba s i l , c a r d a m o m , c u m i n ,
gi n g e r , cl o v e s , c o r i a n d e r ( bo t h s e e d s an d lea v e s ) , c o c o n u t s , c u m i n , gi n g e r , lem o n g ra s s , l e m o n
an d li m e jui c e , m i n t , n u t m e g , p e p p e r , tam a r i n d an d tu r m e r i c are th e ma j o r c o n d i m e n t s us e d t o
m a k e di s h e s mo d e r a t e l y sp i c y an d ri c h in fl a v o r s .

Co n d i m e n t s us e d in Ma l a y s i a n Cu i s i n e
Th e s p r u c e e a t s . c o m Ba s il ag e f o to s t o c k . c o m C a r d a m o m bb c g o o d f o o d . c o m Cin n a m o n
foo d . n d t v . c o m C u m i n ind ia m a r t . c o m D ry Clo v e s tim e s o f in d ia . in d ia t i m e s . c o m D rie d c or ia n d e r
Sh u t te e r s t o c k . c o m M in t eu r o s a v o r . e u N u t m e g ne w s - m e d i c a l. n e t Tu r m e r i c
Be i n g a Mu s l i m c o u n t r y , p o r k is n o t fo u n d in th e me n u ex c e p t in th e Ch i n e s e c o m m u n i t y .
Al c o h o l c o n s u m p t i o n s e p a r a t e s Mu s l i m fro m n o n - M u s l i m . M a l a y s i a n fam i l i e s h o s t fri e n d s a n d
n e i g h b o r s to vi s i t an d ea t h o l i d a y d e li c a c i e s .
So m e To p Di s h e s of M a l a y s i a :
1. N a s i Le m a k :
It is a “fa t ri c e ” c o m p r i s e d o f c o c o n u t ri c e , p ra w n , s a m b a l , fri e d an c h o v i e s , p e a n u t s ,
c u c u m b e r sli c e s , an d ay a m ren d a n g . Ac c o m p a n i m e n t s ma y v a r y bu t ri c e , c u c u m b e r an d p e a n u t s
are sta p l e .
Sh u t t e r s t o c k N a s i Le m a k

2. Na s i Ke r a b u
It is a fa m o u s Ma l a y s i a n ri c e di s h wh i c h is di s t i n c t fo r its bl u e ri c e wh i c h is s e r v e d w i t h
fri e d ch i c k e n , eg g an d fri e d ke r o p o k (kr o p e k )
As i a n in s p ir a t io n s . c o m . a u Ke r o p o k
Am r u f m / f lc k r N a s i Ke r a b u
3. Be e f Re n d a n g
A fl a v o r f u l W e s t Su m a t r a n dry c u r r y th a t is m a d e wi t h be e f th a t is c o o k e d to g e t h e r w i t h
s p i c e p a s t e an d c o c o n u t mi l k un t i l ten d e r . It is th e n fr i e d to g e t h e r wi t h th e rem a i n i n g bra i s i n g li q u i d
un t i l ca r a m e l i z e s aro u n d th e be e f .
An g s a r a p .n e t Be e f Re n d a n g

4. As s a m La k s a
Ri c e n o o d l e s s e r v e d in s o u r tam a r i n d bo t h p e p p e r e d wi t h ma c k e r e l an d v e g e t a b l e
g a r n i s h i n g .
Sh u t t e r s t o c k As s a m Lak s a
Vi e t n a m
It is lo c a t e d in So u t h e a s t e r n As i a bo r d e r i n g th e G u l f of Th a i l a n d , G u l f o f To n k i n an d S o u t h
Ch i n a Se a . , al o n g s i d e Ch i n a , La o s an d Ca m b o d i a . Cl i m a t e is tro p i c a l in th e s o u t h ; mo n s o o n a l i n
th e n o r t h wi t h h o t , rai n y se a s o n an d wa r m , d ry se a s o n . It is ri ch wi t h fe r t il e lan d an d lo n g co a s t l i n e
ab u n d a n t wi t h s e a f o o d s . Th e n o r t h e r n p a r t of th i s is c o l d e r an d h a s m i n i m a l v a r i e t y of p r o d u c e
c o m p a r e d to th e s o u t h wh i c h is wa r m e r . Th e r e ar e ab o u t 50 eth n i c gro u p s wi t h Ch i n e s e c u i s i n e
h a v i n g th e lar g e s t in fl u e n c e in fo o d p re p a r a t i o n .
Th r e e se c t i o n s o f Vi e t n a m e s e cui s in e :
a. N o r t h : life is di ff i c u l t an d th e fo o d o ft e n t i m e s us e d fo r su r v i v a l
b. Ce n t r a l : mo r e so p h i s t ic a t e d cu is in e
c. So u t h : di v e r s e cu l t u r a l in flu e n c e an d ac c e s s to fo o d su p p li e s
Inf l u e n c e Vi e t n a m e s e Cu i s i n e :
1. W o n t o n , ch a i r , siu , ka t tie u , wh e a t n o o d l e s , p o p i a , mo o n c a k e , etc ar e s o m e o f th e s e th a t
ori g i n a t e d in Ch i n e s e an d we r e in tr o d u c e d h e r e . Ch o p s t i c k , sti r fri e s , be a n c u r d an d lo v e f o r
n o o d l e s .
2. Fr e n c h c u li n a r y tra d i t i o n s in t r o d u c e d th e pa t e s , Fr e n c h bre a d , sa u c e s an d bu t t e r .
3. Cu r r ie s ca m e fro m In d i a
4. Co c o n u t mi l k an d sp i c e s in c l u d i n g
5. M a n g o sti c k y ri c e an d lau Th a i (Th a i h o t p o t ) of th e Th a i cu i s i n e
6. Ha n Qu o c an d mu t a t wa s a b i fro m Ja p a n e s e an d Ko r e a n
Vi e t n a m e s e Ba s i c Ing r e d i e n t s
1. B e a n Sa u c e : Ma d e fro m fer m e n t e d s o y be a n s , wa t e r an d s a l t . It is si m i l a r to mi s o o f J a p a n e s e .
It is us e to ad d fl a v o r to sti r - fry .
2. Ch i c k e n sto c k : Vi e t n a m e s e pre f e r lig h t sto c k .
3. Co c o n u t m i l k : us e d fo r d e s s e r t s an d p u d d i n g s . Co c o n u t m e a t is p u l v e r i z e d an d mi x e d w i t h
wa t e r . Th e y pre f e r un s w e e t e n e d va r i e t y .
4. Fis h sa u c e : al s o c a l l e d mu o c ma m . M a d e by dry i n g an c h o v i e s fo r few h o u r s in th e s u n a n d
th e n l ay e r i n g th e m wi t h s a l t in ea r t h e n w a r e v a t s . Li q u i d th e n is dra i n e d to c e r a m i c ur n s to al l o w
fl a v o r s to d e v e l o p .
5. Fiv e - sp i c e po w d e r : Ch i n e s e mi x t u r e o f sp i c e s th a t gi v e s lico r i e s / wo o d s y fra g r a n c e to a d i s h .
6. Ga l a n g a : al s o kn o w n as Th a i gi n g e r . Us u a ll y ad d e d at th e las t min u t e to g e t ma x i m u m fla v o r .

So u p is c u s t o m a r i l y s e r v e d fo r br e a k f a s t in bi g bo w l s c o n s i s t i n g of ste a m i n g n o o d l e s i n
cl e a r bro t h ( ph o ) , wi t h me a t an d an y n u m b e r of in g r e d i e n t s ad d e d at th e las t m i n u t e s u c h as b e a n ,
s p r o u t , cil a n t r o , ba s i l , c h i l i p e p p e r s , li m e sli c e s an d gre e n o n i o n s . An un u s u a l mi x t u r e of c o o k e d
ri c e , n o o d l e s , raw v e g e t a b l e s an d h e r b s an d s h a v e d raw me a t o r s e a f o o d th a t c o o k s in th e b r o t h
jus t as it is bro u g h t to th e tab l e .
Pin t e r e s t . c o m Vie t n a m e s e Ric e N o o d l e s sal a d sim p ly r e c i p e s . c o m Vie t n a m e s e St y le No o d l e Bo w l
Fi s h s a u c e ( n u o c m a m ) , c h i l i – g a r l i c s a u c e an d / or h o i s i n s a u c e are pl a c e d in n e r a b y
di p p i n g di s h e s to s p i c e fo o d . Fo r lun c h an d di n n e r ri c e is c o n s u m e d wi t h s a u t e e d v e g e t a b l e s , to f u
an d va r i e t y of p o r t , fi sh o r me a t di s h e s wi t h th e i r dip p i n g sa u c e s .
D a r in g g o u r m e t . c o m H o is in
Vie t n a m e s e en jo y sw e e t be a n so u p s as sn a c k s . It is kn o w n as ch e wh ic h is se r v e d w a r m
or ch ill e d . Ea c h h a s sp e c if ic na m e th a t us u a l ly rev e a ls the co lo r o f be a n . Co c o n u t milk , lo t u s
se e d s , tar o ro o t , ev e n cru n c h y se a w e e d are co m m o n ad d i t i o n s to ch e .
Ind ia m a r t . c o m Lo t u s s ee d

Ch e du de n (B l a c k be a n ) :
Be e m a r t . v n Ch e d u d e n
Ch e da u tra n g ; wh i t e be a n
Ye u n u i t r o . n e t C h e da u tran g
Ch e da u xa n h : gr e e n be a n s re f e r r i n g to th e gre e n co v e r i n g o n mu n g be a n s
Ba c h h o a x a n h . c o m
Po p u l a r di s h e s in Vi e t n a m
1.P h o :
A n a t i o n a l sta p l e ma d e wi t h fl a t ri ce n o o d l e s , wa r m in g bro t h us u a ll y ch i c k e n o r be e f .
My h e a lt h y d is h . c o m Ph o

2. Bu n ch a
Ty p ic a lly a mix of fla v o r f u l ba r b e c u e d p o r k , fre s h no o d le s an d fish sa u c e as we ll as ha n d f u l
of sli c e d p a p a y a , ca r r o t an d h e r b s . It ori g i n a t e d fro m Ha n o i Vi e r n a m
Sb s . c o m . a u Bu n Ch a
3. Ba n h cu o n
Lit t l e ro lls fille d fill e d wit h se a s o n e d p o r k an d fi ne l y cho p p e d ea r mu s h r o o m , wr a p p e d i n
ste a m e d , fe r m e n t e d ri ce ba t t e r an d d u n k in n a fi sh sa u c e di p .
.
As i a n s in s p ir a t i o n . c o m . a u Ba n h c uo n
4. Gu i cu o n
It is al s o k n o w n as “s u m m e r ro l l s ” . Th e s e are p a c k e d or wr a p p e d in ba n h tra n g wi t h cr i s p y
sa l a d , pra w n s an d p o r k an d se r v e d wi t h sw e e t - an d sp i c y - di p to p p e d wi t h p e a n u t s .
Aro m a s ia n . c o m Gu i c on

5. Ba n h m i
It is Vi e t n a m e s e wo r d fo r bre a d . Re f e r s to a ty p e of s h o r t ba g u e t t e wi t h th i n cr i s p c r u s t
an d so f t air y te x t u r e in s id e th a t is oft e n sp li t len g t h w i s e an d fille d wit h va r io u s sa v o r y in g r e d ie n t s .
D e li s h . c o m C la s s ic Ba n h Mi
Si n g a p o r e :
Si n g a p o r e is g e o g r a p h i c a l l y lo c a t e d in be t w e e n th e Pa c i f i c an d In d i a n o c e a n s . It al s o h a s
s h a p e o f a p e n i n s u l a an d an isl a n d at th e s a m e ti m e . Va r i o u s c u l t u r e s an d tra d e s us e d c o n t i n u e
to o c c u r . In d o n e s i a is lo c a t e d to th e s o u t h , Th a i l a n d , Ch i n a , Ph i l i p p i n e s an d M a l a y s i a ar e lo c a t e d
to th e no r t h an d In d ia to th e we s t . Du e to its lo c a t io n , the r e is a div e r s it y in fo o d an d cu lt u r e h e r e .
Th e y h a v e m i x e d - c u l t u r a l s o c i e t y fo o d . Si n g a p o r e ex p e r i e n c e d a p e r i o d of c o l o n i z a t i o n .
Si n g a p o r e us e d to be c o l o n i z e d by Br i t a i n fro m th e ea r l y 19 t h c e n t u r y to th e mi d - 2 0 t h c e n t u r y ,
an d lik e mo s t of As i a n c o u n t r i e s di d , th e y we r e ru l e d by J a p a n d u r i n g W o r l d W a r 2. Co l o n i z a t i o n
of Ja p a n al s o in fl u e n c e d Si n g a p o r e a n c u i s i n e .
Si n g a p o r e a n c u i s i n e h a s di v e r s e el e m e n t s of c u l i n a r y c u l t u r e . Th e s e ar e d e r i v e d fr o m
se v e r a l eth n ic gro u p s wh i c h h a v e d e v e lo p e d thr o u g h ce n t u r i e s of p o li t ic a l, ec o n o m ic an d so c i a l
c h a n g e s .
Th e i r cu i s i n e s are in fl u e n c e d by Ma l a y s , Ch i n e s e an d In d i a n s as we ll as In d o n e s i a n a n d
p a r t i c u l a r l y En g l i s h an d Po r t u g u e s e . Ja p a n , Ko r e a an d Th a i l a n d al s o in f l u e n c e d th e m .
Ha w k e r ce n t e r
W h e n di n i n g o u t , Si n g a p o r e a n s ea t at h a w k e r c e n t e r , c o f f e e s h o p s an d fo o d c o u r t s . T h e y
pre f e r th i s o v e r re s t a u r a n t d u e to c o n v e n i e n c e . W i d e ra n g e of o p t i o n s an d aff o r d a b i l i t y . T h e s e
fea t u r e d o z e n s o f sta l l s in a si n g l e co m l e x wi t h ea c h sta f f off e r i n g its o w n sp e c i a l t y di s h e s .
Tra v e l le r .m a r ri o tt .c o m Sin g a p o r e Ha w k e r pin t e r e s t .c o m .a u Ha w k e r cen te r
. Si n g a p o r e a n fo o d c a n be di v i d e d in to fi v e ty p e s ; me a t , s e a f o o d , ri c e , n o o d l e s an d d e s s e r t
or sn a c k s . It is kn o w n fo r its se a f f o d Ch i li cra b an d bl a c k p e p p e r cra b .

Co m m o n di s h e s in Si n g a p o r e
1. C h i l l i Cr a b :
It is th e n a t i o n a l di s h of Si n g a p o r e . It is c o o k in tw o wa y s o n e fro m s p i c y to m a t o c h i l i s a u c e
an d th e o th e r o n e is wi t h bl a c k p e p p e r s a u c e . Th e cra b s wi t h gi g a n t i c si z e wi t h th e j ui c i e s t a n d
su c c u l e n t c h u n k s of me a t .
F ae - m a g a z in e . c o m Sin g a p o r e C h i li C ra b y um m y . p h C h i l i Cr a b
2. Ha i n a n e s e Ch i c k e n
Th i s c h i c k e n ri c e ori g i n a t e d in Ha i n e n pro v i n c e . It is a ri c e di s h wi t h j ui c y ste a m e d w h i t e
c h i c k e n c u t in to th i n pi e c e s . It is s e r v e d o v e r fra g r a n t ri c e wi t h li g h t s o y s a u c e . Th e di s h is to p p e d
wi t h ci l a n t r o an d s e s a m e oil an d ac c o m p a n i e d wi t h g a r l i c - c h i l i s a u c e . Th e ri c e is c o o k e d in t h e
ch i c k e n br o t h wi t h gi n g e r an d p a n d a n lea v e s gi v i n t its un i q u e fra g r a n c e .
Ta s t y . c o m en . w ik e p e d ia . o r g . Ch ic k e n H a i n a n e s e
3. Ot a k - o t a k
Ny o n y a c u i s i n e s p e c i a l t y is a p o p u l a r Ny o n y a s p e c i a l t y th a t c a n be fo u n d bo t h in M a l a y s i a
an d Si n g a p o r e . It is a g r i l l e d or s te a m e d fi s h c a k e ma d e wi t h th e fill e r of fi s h wh i c h is mi x e d w i t h
tap i o c a sta r c h an d wr a p p e d in ba n a n a lea v e s Th i s c a n be ea t e n as s n a c k o r as m a i n me a l w i t h
a si d e of ri c e .
H u n g r y g o w h e r e . c o m Ota k ota k
4. Ba k Ku t Th e
It is al s o k n o w n as p o r k ri b s o u p . It is ma d e up of jui c e p o r k ri b s , si m m e r e d fo r h o u r s i n a
ri ch h e r b a l bro t h . It lite r a l ly me a n s bo n e tea .

Tim e o u t. c o m Ba k ku t Th e .
5. M u r t a b a k :
St u f f e d fo l d e d o m e le t p a n c a k e It is like a h u g e an d stu f f e d p a n c a k e fille d wit h p o p u l a r
fill i n g s su c h as be e f , mu t t o n o r ch i c k e n .
H u n g r y o n io n .o r g . Mu r t a b a k
Ea s t As i a
Ea s t As ia co n s is t of co u n t r ie s like Ch i n a , Ja p a n , Mo n g o lia , No r t h an d So u t h Ko r e a an d
Ta i w a n . Fo o d w a y s are in f l u e n c e d by rel i g i o n , cli m a t e an d oth e r fa c t o r s .
1. h i n a
It is th e wo r l d ’ s mo s t p o p u l o u s c o u n t y an d th e fo u r t h lar g e s t c o u n t r y in th e wo r l d ( a f t e r
Ru s s i a , Ca n a d a an d US A ) an d o c c u p i e s mo s t of th e h a b i t a b l e ma i n l a n d of Ea s t As i a . It is lo c a t e d
in Ea s t e r n As i a an d its n e i g h b o r i n g c o u n t r i e s th a t in c l u d e Mo n g o l i a , Ru s s i a , Af g h a n i s t a n ,
Pa k is t a n , Ta jik is t a n , Ky r g y z s t a n , Ka z a k h s t a n , In d ia , Ne p a l, Bh u t a n , My a n m a r , La o s , Vi e t n a m a n d
No r t h Ko r e a . It is o n e o f th e wo r l d ’ s be s t - wa t e r e d l an d s . Cl i m a t e is ex t r e m e l y di v e r s e ; tro p i c a l ,
h o t s u m m e r s in th e s o u t h to s u b a r c t i c in th e n o r t h . Th r e e gre a t ri v e r s y s t e m s wh i c h pro v i d e w a t e r
fo r va s t far m l a n d s .
Su b a r c t i c : cl i m a t e c h a r a c t e r i z e d by lo n g us u a l l y v e r y c o l d we a t h e r s an d s h o r t c o o l to m i l d
s u m m e r s .
Cu l i n a r y In f l u e n c e s
Ind i a br o u g h t to Ch i n a s o m e c o o k i n g m e t h o d s , an d rel i g i o u s in fl u e n c e s th a t in f l u e n c e s
th e m d u r i n g th e p e r i o d of tra d i n g th r o u g h th e Si l k Ro a d . Th e s e ar e s u g a r c a n e , c o r i a n d e r an d t h e
tra d i t i o n a l bl e n d i n g of d ry sp i c e s .
M i d d l e Ea s t bro u g h t eg g p l a n t , sp in a c h , fig s , sug a r be e t s , p o m e g r a n a t e s , g a r li c , w a l n u t s ,
se s a m e se e d s an d oil .
M o n g o l s tau g h t tec h n iq u e s like grilli n g o v e r o p e n fla m e s o n ske w e r s an d th e pro d u c t i o n
of fe r m e n t e d mi l k pro d u c t s .
Eu r o p e a n sp e c ia lly Po r t u g u e s e intr o d u c e d the us e of ch il e s , sw e e t p o t a t o e s , p o t a t o e s ,
co r n an d to m a t o e s .

Re g i o n a l Cu i s i n e s
4 Re g i o n s of Ch i n a :
1. N o r t h e a s t e r n Re g i o n :
It is wh e r e Be ijin g wh ic h is th e ca p it a l of Ch in a is lo c a t e d . Th e clim a t e of th is reg io n is
co ld . Pr o d u c e d an d co n s u m e d pro d u c t s are wh e a t , m il le t an d so r g h u m , p o t a t o e s , ca b b a g e a n d
o n i o n s . Al s o co m m o n in th i s re g i o n ar e n o o d l e s , d u m p l i n g s , ste a m e d bu n s , p a n c a k e s an d so m e
va r i e t i e s o f bre a d s . Co m m o n m e t h o d s us e ar e ro a s t i n g , ste a m i n g an d p re p a r i n g so u p s .
2. Ea s t e r n Ce n t r a l Re g i o n
Als o kn o w n as th e “la n d o f th e fis h an d rice ” . Th e s e tw o are th e fo u n d a t i o n o f th e lo c a l
c u i s i n e . Ri c e wi n e is us e d in ma r i n a d e s , s a u c e s an d to fi n i s h s o m e dis h e s , th u s thi s is a n
im p o r t a n t co m p o n e n t in the c u is in e . Ric e is c o m b in e d wi t h oth e r lo c a l se a f o o d s su c h as c a r p ,
ca t f is h , sh r im p , h a ir y cra b s . Po r k is co m m o n ly co n s u m e d . Po r k fa t is oft e n us e d as co o k in g f a t .
Ch i c k e n an d d u c k are al s o us e d . Di s h e s are sw e e t e r co m p a r e to oth e r reg i o n s .
3. So u t h e r n Re g i o n
Th e c u i s i n e in th i s reg i o n is th e h o m e o f th e m a n y gre a t c u l i n a r y tra d i t i o n s an d di s h e s o f
Ch i n a . St e a m i n g an d sti r fr y i n g are th e m o s t c o m m o n me t h o d s us e d . Po p u l a r di s h e s are ; b a o
(s t e a m e d wh e a t bu n s ) , go k ( d u m p l i n g s ) , Ch e u n g fun ( ste a m e d ri c e ro l l s ) an d go ( fr i e d c a k e s )
ea t e n as p a r t of th e di m su m tra d i t i o n .
Th i s reg i o n h a s th e mo s t in te r a c t i o n wi t h th e Eu r o p e a n . Ch i l i e s , to m a t o e s , c o r n , p e a n u t s ,
p o t a t o e s an d s w e e t p o t a t o e s . In g r e d i e n t s c o m m o n h e r e are ti g e r p ra w n s , p o r k an d ci t r u s .
Se a s o n i n g s are o y s t e r s a u c e , s c a l l i o n s , g a r l i c , gi n g e r , s o y s a u c e an d fer m e n t e d s o y b e a n . Fr u i t s
gro w n h e r e are co c o n u t , lyc h e e s , p a p a y a , m a n g o e s an d ora n g e s .
4. W e s t e r n Inl a n d Re g i o n
It is k n o w n as th e “l a n d of sp i c e ” . Th i s is su r r o u n d e d by hil l s an d mo u n t a i n s an d is
co n d u c i v e fo r gro w i n g c ro p s like ri c e , Si c h u a n p e p p e r , gi n g e r , ba m b o o sh o o t s , so y b e a n s ,
m u s h r o o m s , wa t e r sp i n a c h , p o r k , ma n d a r i n s an d c h i l i e s wh i c h are c o m m o n l y us e d in lo c a l
c u i s i n e s . Si c h u a n c u i s i n e is kn o w n fo r its ve g e t a r ia n dis h e s . It is kn o w n fo r its co m p le x fla v o r s in
wh ic h in ev e r y si n g le h a s co m p o n e n t s of sw e e t an d so u r tas t e , sp i c y an d so u r , sw e e t , sp i c y a n d
s o u r .
So m e dis h e s ar e ; go n g ba o ( ku n g p a o chic k e n ) , tan g cu li ji (sw e e t an d so u r p o r k ) , g a n
bia n si ji do u (sp i c y sti r fri e d g re e n be a n s ) su a n la rou si tan g (h o t an d so u r so u p ) .
Go n g ba o . Yu n s f a m i l y t a b l e . c o m bian si ji du o . re d h o u s e s p i c e . c o m su a n la ro u si ta n g . R e d h o u s e s p i c e . c o m

Ch i n e s e Ba s i c Cu i s i n e
1. S h a o x i n g Ri c e Wi n e - Fo r bi t t e r - sw e e t ta s t e :
Sh a o x i n g ri c e wi n e (“ s h - o w - s h i n g ” ) m a d e in Sh a o x i n g reg i o n of Ch i n a wh i c h is ma d e w i t h
ri c e th a t h a s be e n fer m e n t e d . It is us e d to s w e e t e n me a t di s h e s an d h a s a tas t e si m i l a r to d r y
s h e r r y .
2. So y sa u c e - Fo r sa l t an d co l o r
So y s a u c e ma y ra n g e fro m th o s e wi t h ad d e d g a r l i c , s o m e wi t h ad d e d c h i l i , lig h t s o y a n d
d a r k s o y . Li g h t s o y is lig h t e r an d s a l t i e r an d is us e d in Ch i n e s e c u i s i n e in s t e a d of s a l t . Da r k s o y
s a u c e is d a r k e r in c o l o r an d l es s s a l t y an d c o m m o n l y us e d to gi v e c o l o r t o di s h . It is o ft e n us e d i n
m a r i n a d e s an d ca n be us e d in dre s s i n g fo r n o o d l e sa l a d s , in ste w s an d h o t p o t s .
It is n o r m a l l y us e d at th e en d of c o o k i n g lik e a few tea s p o o n s are dri z z l e d in t o sti r fr y t o
se a s o n in th e las t mi n u t e of co o k i n g .
3. Ch i l i , ga r l i c an d gin g e r : for fre s h n e s s
Th e s e are ba s i s fo r au t h e n t ic sti r - fry . Ch i li fo r h e a t , g a r li c gi v e s p u n g e n c y to di s h .
4. Ch i n e s e Fiv e sp i c e po w d e r : for ar o m a an d sp i c e
Th e s e are ; sta r an i s e , fe n n e l , cl o v e s , ca s s i a an d gin g e r . Us e d in lo ts o f Ch i n e s e di s h e s .
5. To a s t e d Se s a m e oil – Fo r nu t t i n e s s
To a s t e d s e s a m e oil is m a d e fro m s e e d s th a t h a v e be e n to a s t e d be f o r e h a n d to ma k e a
v e r y in te n s e n u t t y fra g r a n c e an d ta s t e . It is s p a r i n g l y an d d r i z z l e d in to n o o d l e s , fri e d ri c e an d o t h e r
sti r – fry i n g oil .
Fo o d w a y s
Ch i n e s e cu i s i n e is p o p u l a r al l o v e r th e wo r l d be c a u s e of its un i q u e in g r e d i e n t s ,
v e g e t a b l e s an d n o u r i s h i n g to f u , pl u s its s u b t l e s a u c e s an d s e a s o n i n g s wh i c h are us e d in al l k i n d s
of fo o d pro d u c t s
As ye a r s p a s s e d , Ch i n e s e lea r n e d th e i m p o r t a n c e o f cre a t i v e l y tre a t i n g fo o d wi t h res p e c t .
Ch i n e s e p h il o s o p h y dic t a t e s vie w s o n fo o d an d co o k in g . Yi n re p r e s e n t s the fem i n i n e , d a r k a n d
c o o l wh i l e Ya n g re p r e s e n t s th e ma s c u l i n e , lig h t an d h o t . Ev e r y fo o d is lab e ll e d yi n o r ya n g . T h e
pro p e r un i o n of th e s e tw o el e m e n t s cre a t e ba l a n c e an d h a r m o n y . A we l l p re p a r e d Ch i n e s e d i s h
is ex p e c t e d to ap p e a l mo r e se n s e s tha n jus t o n e ta s t e . Its co lo r s sh o u ld be ple a s in g to th e e y e ,
th e in g r e d i e n t s sh o u l d be of un i f o r m si z e an d it sh o u l d be fra g r a n t . Th e r e sh o u l d be co n t r a s t i n g
tas t e s an d te x t u r e s wi t h i n th e me a l ; if o n e di s h is cri s p , it sh o u l d be off s e t by an o t h e r o n e th a t i s
sm o o t h . A bl a n d di s h is p a i r e d wi t h a sp i c e d o n e .
Th e fi ve el e m e n t s are wa t e r , wo o d , fire , ea r t h an d me t a l . Th e y be li e v e th a t p u t t i n g th e m
to g e t h e r in th e p ro p e r c o m b i n a t i o n cre a t e s a n a t u r a l ord e r of th i n g s lea d i n g to ba l a n c e a n d
h a r m o n y . Ea c h of th e fi v e el e m e n t s rel a t e s to fi v e tas t e s e n s a t i o n s : W a t e r re p r e s e n t sa l t s , W o o d
rep r e s e n t s so u r , Fi r e rep r e s e n t s bit t e r , Ea r t h rep r e s e n t s sw e e t , an d Me t a l rep r e s e n t s sp i c y a n d
pu n g e n t .
Th i s th e o r y of ba l a n c e al s o ex h i b i t wi t h an o t h e r p h i l o s o p h y , tsa i - f a n . Ts a i re f e r s to a n y
c o o k e d di s h of pro t e i n an d v e g e t a b l e . Fa n tra n s l a t e s to “c o o k e d ri c e ” or gra i n . In o rd e r to ac h i e v e
ba l a n c e , a me a l m u s t in c l u d e g ra i n wi t h an o t h e r fo o d .
Ch i n e s e d e v e l o p e d th e i r g e n i u s fo r c o o k i n g d u e to an c i e n t ti m e s o f th e ci v i l i z a t i o n a n d
h a r s h liv i n g in c l u d i n g fam i n e . Th e s c a r c i t y or lac k of fo o d s tau g h t th e m h o w to av o i d wa s t e a n d
lea r n to tu r n ev e n v e g e t a b l e s p e e l s an d s h a r k s fi n in to d e l i c a c i e s in Ch i n e s e c u i s i n e . Fo o d i s
pre s e r v e d by sm o k i n g , sa l t i n g , su g a r i n g , st e e p i n g , pic k l i n g , dr y i n g , so a k i n g in ma n y k i n d s
of s o y s a u c e s , an d s o fo r t h , an d th e wh o l e ran g e of fo o d s t u f f is in v o l v e d - gr a i n s , m e a t , fr u i t ,
eg g s , ve g e t a b l e s an d ev e r y t h i n g el s e .

Al l p a r t s of th e an i m a l s ar e c o n s u m e d . in Ch i n e s e ki tc h e n fro m be a k to fee t n o t h i n g i s
wa s t e d . Th e mo s t i m p o r t a n t ty p e of fo o d aft e r gra i n s are v e g e t a b l e s an d s m a l l am o u n t s of m e a t
like p o r k , ch i c k e n , se a f o o d , to f u or so y b e a n cu r d wh i c h ar e ad d e d to th e ve g e t a b l e s .
Da i r y pro d u c t s are h a r d l y us e d in Ch i n e s e c o o k i n g . So m e un u s u a l in g r e d i e n t s in c l u d e
sh a r k ’s fin , tig e r lily bu d s , sn a k e , be a r p a w s an d se a cu c u m b e r . Th e s e ar e p a r t of Ch in e s e dis h e s .
Vo a n e w s . c o m Sh a r k ’s fin trip a d v is o r . c o m Sh a rk ’s fin s ou p
Th e s p r u c e e a t s . c o m Drie d tige r lily bu d s pin te r e s t . c o m Be a r Pa w qu o r a . c o m Se a Cu c u m b e r
Sc i d e v . n e t Se a c uc u m b e r
Fo o d s Co m m o n l y Ea t e n :
Ch i n e s e co o k in g co n s is t of th e s e ba s i c in g r e d i e n t s :
1.S t a r c h st a p l e s : mille t , ri ce , ka o li a n g (so r g h u m ) , wh e a t , co r n , bu c k w h e a t , ya m , sw e e t p o t a t o
En . w i k e p e d ia . o r g Mil le t Gra s s dra x e . c o m Mille d Mill e t

Alc h e t r o n . c o m ds a e c h a o . w o r d p r e s s . c o m Ka o li a n g Fen
F w i. c o .u k W h e a t Pla n t rec ip e la n d . c o m W h e a t Bre a d
Th e p r u c e e a t s . c o m Bu c k w h e a t gra in s on e g r e e n p la n e t . o r g Po r r id g e Bu c k w h e a t
Pin t e r e s t . c o m
2.L e g u m e s : so y b e a n , br o a d be a n , p e a n u t , mu n g be a n ,
D rie d f o o d s s g . c o m D rie d s oy b e a n s Sp e c i a lt y p r o d u c e . c o m Fre s h Bro a d be a n

3. V e g e t a b l e s : m a lv a , am a r a n t h , Ch in e s e ca b b a g e , mu s t a r d gre e n , tur n ip , rad is h (la b a n o s ) ,
m u s h r o o m s
Su s t a i n a b le s e e d . c o m Ma lv a pla n t im g b in . c o m C o n g e e wit h v eg e t a b l e Ma lv a
Sp e c i a lt y p r o d u c e . c o m foo d . . n d t v . c o m St ir 0 fry Am a r a n t h Le a v e s
Ta s te o f h o m e . c o m Ch i n e s e Ca b b a g e org a n i c d e liv e r y . s g C h in e s e Tu r n ip v eg k it c h e n . c o m Mix e d Mu s h r o o m
4. Fr u i t s : p e a c h , ap r ic o t , plu m , ap p le , juju b e d a t e , p e a r , cra b ap p le , mo u n t a i n h a w , lo n g g a n ,
litc h i (l y c h e e ) , ora n g e
Sh a p e . c o m . s g Pe a c h fou r w in d s g r o w e r s . c o m Ap r ic o t m . t h r e e p o c h i t im e s . c o m Plu m Fre s h & Drie d

12 3 r f . c o m D rie d J uju b e Da t e s ala m y . c o m Ch i n e s e Pe a r pro d u c e r e p o r t . c o m C h in e s e ap p le
Pin g t r e e . c o m Cra b Ap p le pre t t y e d ib le s . w e e b ly . c o m Ch i n e s e Ha w t h o r n foo d s a f e t y n e w s . c o m Ch in e s e Or a n g e
Ali b a b a . c o m Lo n g a n Fru it the c h in e s e q u e s t . c o m Ly c h e e
5. M e a t s : p o r k , d o g , be e f , mu t t o n , ve n is o n , chic k e n , g o o s e , p he a s a n t , ma n y fis h e s
M u t t o n : fl e s h of a ma t u r e sh e e p us e d fo r fo o d , Ve n i s o n : ed i b l e fl e s h of d e e r
Ph e a s a n t : g a m e bir d s
Fip o la . in Fre s h Mu t t o n me a t the s p r u c e e a t s . c o m slo w c oo k e r v en i s o n st e a k

En . w i k e p e d ia . c o m Ph e a s a n t brid ph e a s a n t s f o r e v e r . o r g On e po t C h in e s e Ph e a s a n t s
F ea t h e r s i d e . c o m Ch in e s e Ge e s e trip a d v i s o r . p h R o a s t Go o s e
F av p n g . c o m C h in e s e C u is in e Pe k in g Du c k
6. Sp i c e s : red p e p p e r , gi n g e r , g a r li c , sp r in g o n io n , cin n a m o n , sta r an is e , Sz e c h w a n p e p p e r a n d
fi ve sp i c e p o w d e r wh i c h are co m p o n e n t s of fen n e l , cl o v e s , an i s e se e d an d ci n n a m o n .
Sa v o r y s p ic e s h o p . c o m An i s e Se e d the s p r u c e e a t s . c o m Sz e c h w a n pe p p e r
Ch i n e s e fo o d v a r i e s by reg i o n . Ri c e is n o t g ro w n in th e n o r t h . No o d l e s , s o y b e a n s a n d
bre a d s ar e us e d mo s t oft e n . In th e mo u n t a i n o u s re g i o n s to th e we s t , s p i c y fo o d s are p o p u l a r
fo o d s . In th e s o u t h wh e r e Ca n t o n e s e pre v a i l s , fre s h fru i t s an d s e a f o o d are p o p u l a r . St e a m e d r i c e
is an i m p o r t a n t p a r t of Ch i n e s e fo o d . Te a dr i n k i n g is an in te g r a l p a r t of life an d fo o d ex p e r i e n c e .

Th e y ar e th e firs t to di s c o v e r th e te a l ea f an d fro m th e n o n drin k i n g tea h a s be e n p a r t of th e i r
m e a l .
A sim p le se t t i n g of a Ch in e s e m e a l co m p r is e s a bo w l an d a pl a t e , ch o p s t ic k an d a sp o o n .
D re a m s t im e . c o m C h in e s e Me a l Se t t in g
Co m m o n Fl a v o r i n g s an d co n d i m e n t s us e d in Ch i n e s e co o k e r y :
1.s o y sa u c e
2.r i c e wi n e
3. ric e vi n e g a r
4. be a n p a s t e
5. plu m sa u c e
6. o y s t e r sa u c e
7. su g a r
8. sa lt
9. gi n g e r
10. g a r lic
11. se s a m e oil
Ea t in g r ic h ly . c o m m a s h . c o m Oy s te r sau c e tipb u z z . c o m be a n pa s t e
Th e s p r u c e e a t s . c o m Se s a m e oil

Ki n d s of Te a :
1. B l a c k Te a : (ca l l e d red tea ) : ma d e up of fer m e n t e d tea lea v e s . It c h a n g e s co l o r fro m gre e n t o
bl a c k be c a u s e o f fer m e n t a t i o n
Ec o o e . c o m Bla c k Te a
2. Gr e e n te a : ba k e d to dry im m e d ia t e l y aft e r pi c k i n g
ne w a t la s . c o m Gre e n Te a alie x p r e s s . c o m D rie d Gr e e n Te a
3. Oo l o n g Te a : co m b i n e s th e fre s h n e s s of g re e n te a an d th e fra g r a n c e of bla c k tea
Te a f lo o r . c o m Oo lo n g tea
4. S c e n t e d tea : a mi x t u r e of gre e n tea an d fl o w e r p e t a l s . M o s t co m m o n of th i s is Ja s m i n e Te a
Ge t t y im a g e s . f i Sc e n t e d Te a

Co o k i n g M e t h o d s
1. C h a o
It is al s o k n o w n as sti r - fr y i n g . Th e mo s t we l l k n o w n Ch i n e s e c o o k i n g me t h o d . Cu t t i n g t h e
fo o d in to s m a l l pi e c e s an d c o o k i n g ra p i d l y o v e r hi g h h e a t re q u i r e d th e lea s t am o u n t of c o o k i n g
ti m e . It h a s tw o ad v a n t a g e s ; p re s e r v e s th e te x t u r e of th e fo o d an d ret a i n v a l u a b l e n u t r i e n t s .
Co o k i n g ut e n s i l us e d fo r sti r - fry i n g is wo k .
Ta s t e . c o m . a u . Ch i n e s e St ir - fry
2. De e p - fry i n g :
It co n s e r v e s fue l as fo o d s are su b m e r g e d in h o t fat .
C h in a s ic h u a n f o o d . c o m Ch in e s e s es a m e coo k i e ba lls
3. P o a c h i n g :
Ba s i c tec h n i q u e in Ch i n e s e c o o k i n g , s o m e t i m e s us e d to g e t h e r wi t h sti r - fr y i n g or s te a m i n g
to in tr o d u c e m o r e c o m p l e x fl a v o r s an d te x t u r e to di s h e s . It is to sl o w l y si m m e r fo o d un t i l i t i s
c o o k e d .
So u p e r d ia r i e s . c o m C h in e s e Po a c h e d Ch ic k e n

4. Pa r b o i l i n g
In g r e d ie n t s ar e ch o p p e d , wa s h e d an d p u t in t o a p o t wh e r e th e y ca n flo a t . Th e y are th e n
co o k o ve r a hi g h h e a t .
J am a ic a n . c c o o k e r y . c o m Pa r b o il e d chi c k e n
5. St e a m i n g
On e of th e ma in co o k in g te c h n iq u e s in Ch i n e s e cu is in e . Se a f o o d s an d me a t dis h e s a r e
ste a m e d . Ba m b o o ste a m e r s ca n be sta c k e d o n to p of ea c h oth e r in a wo k .
Fin e c o o k in g . c o m St e a m e d Po r k Bu n s (Sio p a o )
Co m m o n Ch i n e s e Cu i s i n e :
1.H o t p o t
Th e se c r e t of g o o d h o t p o t li es o n th e bro t h . Al l me a t sli c e s an d ve g e t a b l e s are co o k e d .
Br o t h fl a v o r s are ; mu s h r o o m , to m a t o , ori g i n a l or sp i c y .
Mis s c h in e s e f o o d . c o m Ch in e s e H o t p o t

2. S i c h u a n Po r k
Po r k is bo il e d in wa t e r wi t h a co a t i n g fro m eg g wh i t e an d sta r c h to pre s e r v e its fre s h n e s s
an d ten d e r n e s s . Th e me a t y bro t h h a s p e p p e r y an d sp i c e tas t e .
J oc o o k s . c o m Sz e c h u a n Po r k
3. Du m p l i n g
It co n s i s t s of c h o p p e d me a t an d c h o p p e d v e g e t a b l e s wr a p p e d in a th i n d o u g h s k i n .
Po p u l a r filli n g s are mi n c e p o r k , di c e d sh r i m p , g ro u n d ch i c k e n , be e f an d ve g e t a b l e s . Th e y ca n b e
co o k e d by bo il i n g , ste a m in g o r fry i n g .
As p ic y p e r s p e c t iv e . c o m Ch in e s e dum p l in g
4. Ch o w m e i n
It is a stir - frie d no o d le s wh ic h co n s is t s of n o o d le s , m e a t (us u a lly ch ic k e n , be e f , sh r im p o r
p o r k ) , o n i o n s an d ce l e r y .
C u r io u s c u is i n ie r e . c o m Ch ic k e n C h in e s e Ch o w m e in
5. Pe k i n g Ro a s t e d Du c k
It is a fam o u s di s h in Be i j i n g an d c o n s i d e r as o n e o f Ch i n a ’ s n a t i o n a l di s h e s . Pe k i n g d u c k
is s a v o r e d fo r its th i n an d cr i s p y s k i n . Th e sl i c e d Pe k i n g d u c k is us u a l l y wi t h p a n c a k e s , s w e e t
be a n sa u c e , or so y wi t h ma s h e d g a r l i c .

Sc m p . c o m roa s t Pe k i n g duc k ho u s to n c h r o n i c le . c o m Ro a s t e d Pe k i n g Du c k
2. Ja p a n
It is lo c a t e d in Ea s t e r n As i a . An isl a n d c h a i n be t w e e n th e No r t h Pa c i f i c O c e n a an d th e S e a
of J a p a n , ea s t o f th e Ko r e a n Pe n i n s u l a . Cl i m a t e v a r i e s fro m tro p i c a l in th e s o u t h to c o o l tem p e r a t e
in th e n o r t h an d h a s fo u r di s t i n c t s e a s o n s . It’s ter r a i n is mo s t l y rug g e d an d mo u n t a i n o u s . It h a s
ve r y littl e l an d , ag r i c u l t u r e an d live s t o c k is li m i t e d . It is fam o u s fo r its fat t e n e d d e li c a c y .
Re l i g i o n pl a y e d a ma j o r p a r t in J a p a n ’ s c u l i n a r y h a b i t s o v e r th e y e a r s . Bu d d h i s m is t h e
off i c i a l re l i g i o n of th e c o u n t r y . Th e str u c t u r e of m e a l s wa s in fl u e n c e d by th e fi v e fl a v o r (s w e e t ,
sp i c y , sa l t y , bi t t e r an d so u r ) an d co l o r s (ye ll o w , bl a c k , wh i t e , gre e n an d red )
t h
 13
th
to 16 Ce n t u r i e s in th e Ka m a k u r a an d Mu r o m a c h i are ea r a s wh e r e in fl u e n c e s c o m e
fo r m Ch i n a an d Ko r e a
t h
 16 ce n t u r y Eu r o p e a n s (in i t ia lly Po r t u g u e s e an d th e Du t c h ) ca m e to tra d e wi t h th e m a n d
in tr o d u c e d fri e d fo o d s .
 Te m p u r a o ri g i n a t e d fro m Po r t u g u e s e . Su g a r an d co r n we r e in tr o d u c e d .
Te m p u r a : fry i n g fo o d in ba t t e r
 Du t c h an d Sp a n i s h in tr o d u c e d p o t a t o e s an d h o t re d ch ili p e p p e r s .
th
 At th e en d of 16 ce n t u r y , wh e n Je s u i t mi s s io n a r i e s be g a n to fo ll o w th e Eu r o p e a n tra d e r s
an d th e y be g a n to in d u s t r i a l i z e d . Th e i r c u i s i n e be g i n to bo r r o w fro m W e s t e r n di e t . B e e f ,
p o r k an d p o u l t r y be g a n to ap p e a r o n th e me n u - p o r k .
J a p a n e s e gi v e s s p e c i a l att e n t i o n to tex t u r e in s t e a d of bl e n d i n g h e r b s an d s p i c e s wi t h t h e
in g r e d i e n t s to p ro d u c e ful l - fl a v o r e d di s h . Po r t i o n s ar e s m a l l an d c a r e f u l l y arr a n g e d w i t h
em p h a s i s in co l o r an d te x t u r e .
Hi s t o r i c a l Inf l u e n c e s
1. R i c e far m i n g wa s in tr o d u c e d by Ch i n a an d Ko r e a .
2. Ri c e is th e sta p l e .
3. Va r i o u s pro d u c t s we r e ma d e o u t o f ri ce li ke ri ce ca k e s an d co n d i m e n t s .
th
4. Re li g io u s pro h i b i t kil li n g s of an im a ls in th e 19 ce n t u r y
5. Af t e r o p e n i n g of th e co u n t r y to th e wo r ld in 18 5 4 , me a t dis h e s an d d a ir y p ro d u c t s we r e ac c e p t e d
an d be c a m e p o p u l a r .
6. Su k iy a k i an d sh a b u - sh a b u we r e th e di s t i n c t Ja p a n e s e di s h e s an d th e pro d u c t i o n of h i g h -
q u a l i t y me a t like wa g y u (J a p a n e s e be e f ) wa s d e v e lo p e d .
7. Th e tra d i t i o n a l J a p a n e s e fo o d c u l t u r e is ba s e d o n ri c e , fi s h an d v e g e t a b l e s wh i c h w e r e
co n s i d e r e d as gi f t s of n a t u r e .
Na t u r e an d Ch a r a c t e r i s t i c s :
1. M a in ch a r a c t e r is t ic o f Ja p a n e s e cu is in e is the en jo y m e n t of the ra w tas t e of fo o d wit h o u t u s i n g
str o n g - fl a v o r e d s a u c e s .
Ex a m p l e s : sa s h im i : raw fi sh sl i c e s . It is pre p a r e d by cu t t i n g fre s h fi sh .
Su s h i : vi n e g a r e d rice to p p e d wi t h raw fi s h

2. Cu t t i n g me t h o d s we r e al s o d e v e lo p e d ma i n l y to ma i n t a i n g o o d tas t e .
3. Sh o r t ti m e in co o k in g
4. Um a m i (s a v o u r i n e s s ) a c h a r a c t e r i s t i c ta s t e o f J a p a n e s e fo o d . It is pre s e n t in k e l p s e a w e e d ,
dri e d bo n i t o fi s h fl a k e s , an d d r i e d mu s h r o o m ( sh i t a k e ) . Ke l p an d bo n i t o are us e d in s o u p , bro i l e d
ve g e t a b l e s , s u s h i , etc .
kel p se a w e e d s . H e a l t h l i n e . c o m dri e d bon it o fis h flak e s . M aid o r d m o r e . c o m shii t a k e . U b u y p h il i p p i n e s
5. Co l o r f u l di s h e s are ar r a n g e d ba s e d fro m th e tra d i t i o n a l p a t t e r n wh i c h s h o u l d be p re s e n t a b l e
an d ap p e t i z i n g . Ar r a n g e m e n t o f di s h e s is an i m p o r t a n t fac t o r in Ja p a n e s e c u i s i n e .
6. M e a ls ar e tak e n th r e e ti m e s a d a y . W o o d e n ch o p s t i c k s are us e d .
7. Pla t e s an d bo w l s are pre s e n t e d c a r e f u l l y . It sh o u l d be vi s u a l l y att r a c t i v e .
8. Th e r e ar e fo u r co m p o n e n t s in a typ ic a l Ja p a n e s e me a l; ri ce , m is o so u p , ma in dis h e s an d
pi c k l e s .
9. Ric e is th e sta p l e fo o d in Ja p a n e s e c u is i n e . St ic k y ri ce wh i c h is fro m Ja p o n i c a sp e c i e wh i c h
wh e n ste a m e d h a s sli g h t sw e e t n e s s ta s t e .
10. Ric e an d so u p bo w l s is a ba s ic p a ir . Sid e dis h e s are co m m o n ly se r v e . Th r e e kin d s of sid e
di s h e s an d are p re p a r e d at h o m e . Fi s h , ve g e t a b l e s an d pi c k l e s .
11. Ko - n o - m o n o is a pi c k l e wi t h g o o d fl a v o r wh i c h sti m u l a t e s ap p e t i t e an d cl e a n th e m o u t h .
Jap a n e s e pi c k l e s . Pr e s e r v e d g o o d s . c o m
12. Tra d it io n a l ho m e cu is in e co m p o s e d of ric e , ich i - ju s a n s a i me a n in g m is o so u p an d th r e e sid e
di s h e s
Ich i -j u s a n s a i . Trf . - n y .c o m
13. Th e tra d i t i o n a l wa y o f ea t in g Ja p a n e s e c u i s in e is be t w e e n ea t i n g ri c e an d th e si d e di s h e s .

14. Ha s i o r ch o p s t ic k s ar e us e d fo r ea t in g . W o o d e n o n e is us e d be c a u s e th e y giv e im p o r t a n c e
to cl e a n l i n e s s an d th e s e are di s p o s e d aft e r us e d .
W o o d e n ch o p s t i c k . A m a z o n . c o m w o o d e n ch o p s ti c k . La a d a . c o m
15. Ex p r e s s in g g ra t i t u d e to th e h o s t , g u e s t wi ll sa y “ ita d a k u m a s u or I h u m b l y re c e iv e an d ”
go c h i- so sa m a ” “Th a n k yo u fo r th e m e a l ; it wa s a fe a s t ” .
16. Ja p a n e s e cui s in e is n ut r it io u s , we ll - ba la n c e d an d he a lt h y . Gr e e n te a an d Ja p a n e s e ca k e s
are co m m o n in th e i r me a l . Ja p a n e s e sw e e t s d o n o t co n t a i n bu t t e r an d cre a m .
17. Ja p a n e s e sa k e (Ja p a n e s e ri ce wi n e ) is a g o o d ap p e t i z e r an d en h a n c e s m o o d wh il e ea t i n g .
Re g i o n a l Cu i s i n e s an d Sp e c i a l t i e s
1. H o k k a i d o
Th i s rel i e s h e a v il y o n th e pro d u c t s of th e se a like sa l m o n , ka n i ( cra b ) , ta r a ( Pa c i f i c co d ) ,
ka k i (o y s t e r ) , pi n k sa l m o n , ika (sq u i d ) an d ko n b u (ke l p ) . Ke lp is be i n g us e d to ma k e sto c k o r
d a s h i. Ho t p o t or co o k in g va r ie t y of ing r e d ie n t s in a lar g e p o t o ve r a fire wa s inf lu e n c e d by Ai n u
p e o p l e wh o o n c e live d in th e re g i o n .
2. No r t h e r n Ho n s h u
It is les s p o p u l a t e d reg i o n an d th e ma i n ri ce - pro d u c i n g . M o s t ly m o u n t a i n o u s an d co l d e r .
Co m m o n lo c a l c u i s i n e ar e k o m e , s c a l l o p s , ab a l o n e , s a l m o n , s e a urc h i n , k a k i ( p e r s i m m o n ) ,
m i s o , s o b a an d s e s a m e s e e d s . Co m m o n me t h o d s of c o o k i n g are si m m e r i n g , s te a m i n g an d
ste w i n g .
3. So u t h e r n Ho n s h u
It is th e mo s t p o p u l a t e d are a . Fo u r ma j o r ci ti e s are lo c a t e d h e r e ; To k y o , Os a k a , Ky o t o
an d Hi r o s h i m a . Li t t l e sp a c e is all o t t e d to ag r i c u l t u r e . It wh e r e mo s t res t a u r a n t s ca n be fo u n d .
4. Sh i k o k u Isl a n d
M a i n pro d u c t fro m th i s re g i o n is se a f o o d . Ci t r u s fru i t s an d As ia n p e a r s ar e c o m m o n ly
us e d in th e pre p a r a t io n of lo c a l di s h e s . Ex c e ll e n t wh e a t n o o d le s , se a w e e d s , bo n it o , se a bre a m ,
sa r d i n e s an d th e ri ve r cra b s . Al l of th e s e are us e d in th e p re p a r a t i o n of th e i r di s h e s .
5. Ky u s h u
It is fo u n d in the so u t h e r n m o s t p a r t o f the lar g e isl a n d . It ha s su b t r o p ic a l clim a t e .
Pr o d u c t s in this re g io n in c lu d e s , rice o r n o o d le s , wh e a t no o d le s , lo q u a t s (sim il a r to o ra n g e ) , fish
an d s h e l l f i s h . Kn o w n di s h e s ar e ton k a t s u , ra m e n an d ba s a s h i.
Ba s a s h i: ra w h o r s e me a t sa s h i m i di s h . (ta s t e a t la s . c o m )
6. Ok i n a w a
Th e mo s t tro p i c a l an d un s t a b l e isl a n d of Ja p a n . Di s h e s ar e in fl u e n c e d by So u t h e a s t As i a
an d Po r t u g a l . Th e i r di s h e s are h e a v i l y sp i c e d co m p a r e d to oth e r fo o d s in Ja p a n . Th e s e are
in fl u e n c e d by Ko r e a an d Ch i n a .

Co m m o n in g r e d i e n t s are :
1. Be n i im o : p u r p le sw e e t p o t a t o
2. Sh im a – d o f u : d e n s e so y b e a n ca k e
3. Go y a : bi t t e r me l o n
4. Na b e r a : wi n t e r m e lo n ( ku n d o l)
5. Bu t a n ik u : p o r k
6. Hiija a : g o a t
7. Un ja n a b a : wa t e r sp i n a c h (ka n g k o n g )
8. Ika : sq u i d
9. Se a w e e d
1 0 . M o z u k o : kin d of se a w e e d
Ja p a n e s e Ba s i c Ing r e d i e n t s :
1. M e d i u m gr a i n ric e
2. Ja p a n e s e so y sa u c e
3. M i s o : fe r m e n t e d so y a be a n p a s t e . Co l o r ra n g e s fro m wh it e to ye ll o w an d br o w n .
4. Ka t s u o b u s h i : ste a m - pro c e s s e d bo n it o fill e t s , sh a v e d in t o fla k e s an d is co m m o n ly us e d in
m a n y fo o d s like to f u , bl a n c h e d sp i n a c h an d oth e r s .
5. Sa k e : Ja p a n e s e ri ce wi n e
6. Ri c e vin e g a r : mi l d an d s w e e t e r th a n wh i t e wi n e vi n e g a r
7. Da r k se s a m e oil : us e fo r fl a v o r i n g ma n y di s h e s .
8. Gr e e n te a lea v e s : M a t c h a o r p o w d e r e d g re e n te a lea v e s
9. Sa l t , su g a r , W o r c e s t e r s h i r e sa u c e , ma y o n n a i s e , po t a t o sta r c h flo u r or co r n s t a r c h flo u r
an d w h i t e w h e a t flo u r
10. Fr e s h gin g e r
11. Sp r i n g on i o n s or gr e e n on i o n s an d lee k s : lee k s are us e d m o r e o ft e n th a n th e o n i o n
12. Wh i t e da i k o n ra d i s h : wh e n co o k e d it is us e d in ste w s , so u p s an d as g a r n i s h . Ca n be ea t e n
raw
13. To f u an d tof u pr o d u c t s
14. Wa k a m e se a w e e d s : av a i l a b l e ei t h e r pre s e r v e d in sa l t or dri e d . It is us e d in mi s o so u p ,
sa l a d an d as sa s h i m i to p p i n g s
W a k a m e sea w e e d . Jap a n e s e c o o k i n g 1 0 1
15. No r i se a w e e d : It is a bla c k drie d sh e e t s us e d to wr a p su s h i ro ll s . It ca n als o be us e d as
to p p i n g s . It is al s o be i n g co o k e d in to p a s t e to be ea t e n wi t h ri ce .

N o r i s e a w e e d . Sh o p e e p h il i p p i n e s
16. Gr o u n d cu r r y fla v o r : c u r r y fl a v o r is p o p u l a r in Ja p a n
17. Mu s t a r d pa s t e or po w d e r : Ka r a s h i is a Ja p a n e s e h o t mu s t a r d ma d e of m i x t u r e of cru s h e d
m u s t a r d se e d s , o f Br a s s i c a jun c e a an d ho r s e r a d is h . It is us e d as co n d i m e n t s or as se a s o n i n g in
Ja p a n e s e fo o d s li ke od e n , gy o z a an d ton k a t s u
Od e n . Ju s t o n e c o o k b o o k .c o m
18. Dr i e d an c h o v i e s : It is us e as an al t e r n a t i v e to or ad d i t i o n to cl a s s i c ko n b u se a w e e d or
bo n it o fla k e s fo r m a k i n g d a s h i sto c k .
19. Dr i e d be a n s : bl a c k an d wh i t e be a n s are th e m o s t co m m o n l y us e d be a n s
20. No o d l e s : va r io u s d rie d n o o d l e s
21. Um e b o s h i or pic k l e d plu m : It is us e d in ri ce ba l l s , be n t o bo x e s an d fl a v o r s to so m e di s h e s .
U m i b o s h i . Ts u n a g u j a p a n . c o m
22. Re d M i s o : it is a bi t str o n g e r in tas t e an d us u a l l y sa lt y th a n th e wh i t e o n e .
R e d m i s o . Ja p a n c e n t r e . c o m
23. Sh i s o lea v e s : Sh is o or p e r illa is th e mo s t co m m o n h e r b in Ja p a n e s e co o k i n g . Th e gre e n
o n e is us e d fre s h an d th e red ki n d is fo r pi c k li n g .

Sh i s o le a v e s gre e n an d re d . 12 3 r f .c o m
24. Se s a m e ch i l i oil (ra - y u ) : it is a d a r k to a s t e d se s a m e oil in fu s e d wi t h red c h ili .
25. Fu r i k a k e : It is a dry Ja p a n e s e se a s o n in g sp r i n k l e d o n to p o f co o k e d rice , v e g e t a b le s an d
fi sh . Co n s i s t s of a mi x t u r e of d ri e d fi sh , se s a m e se e d s , c h o p p e d se a w e e d , su g a r an d MS G .
F u r i k a k e Jus to n e c o o k b o o k .c o m fur i k a k e . Ja p a n e s e c o o k i n g 1 0 1 . c o m
26. Da s h i : It is a d e f in in g ing r e d ie n t o f Ja p a n e s e cu i s in e . A g o ld e n sto c k ma d e fro m
co m b i n a t i o n of d ri e d ke l p an d fl a k e d an d dri e d bo n i t o fi sh .
D as h i bro t h . Fe a rl e s s e a ti n g . n e t
27. Sh o y u : It is a J a p a n e s e s o y s a u c e th a t h a s fre s h tas t e an d ar o m a an d is s w e e t e r an d l es s
s a l t y c o m p a r e to th e Ch i n e s e - sty l e s a u c e s . Li g h t sh o y u is c o m m o n l y us e d wi t h v e g e t a b l e s or
cl e a r so u p s wh i l e d a r k sh o y u is us e d as ma r i n a d e in si m m e r e d di s h e s .
28. Sh i t a k e mu s h r o o m s : It is c o m m o n l y in dri e d fo r m an d is rec o n s t i t u t e d in wa r m wa t e r af t e r
wh i c h it ca n be us e in sa l a d s , so u p s su s h i an d oth e r s .
Sh i t a k e m u s h r o o m . Sa fe s e l e c t .p h
29. Wa k a m e : It is o n e o f th e in g r e d ie n t of m i s o so u p . Ca n be in a dry o r fre s h fo r m .

Fo o d w a y s
Co m p a r e d to o th e r c o u n t r i e s , J a p a n ’ s c o o k i n g us e s al m o s t n o s p i c e s bu t em p h a s i z e s o n
th e p u r e , cl e a n fl a v o r s of its in d i g e n o u s in g r e d i e n t s . Fi s h , s e a w e e d , v e g e t a b l e s , ri c e a n d
s o y b e a n s . Ri c e is s e r v e d at al l me a l s . Ra w fi s h is pre p a r e d as sa s h i m i or as su s h i wh e r e i t i s
s e r v e d wi t h ri c e .
A m e a l in Ja p a n h a s th r e e ba l a n c e fa c e t s :
a. Th e art i s t i c pre s e n t a t i o n of th e fo o d wh i c h in c l u d e s g a r n i s h e s an d its lay o u t
b. Th e se l e c t i o n of th e pl a t e or se r v i n g pi e c e
c. Th e tas t e o f th e fo o d its e l f .
Th e me a l sta r t s wi t h ap p e t i z e r an d sm a l l cu p of sa k e (fe r m e n t e d ri ce wi n e ) wh i c h is
us u a l l y s e r v e d wa r m . Us u a l l y si m m e r e d di s h , s a l a d , a fr i e d , ste a m e d o r bro i l e d di s h , ri c e a n d
s o u p are s e r v e d . Co u r s e s are si m u l t a n e o u s l y an d ea t e n at ra n d o m wi t h n o p a r t i c u l a r ord e r . R i c e
wi t h pi c k l e s an d gre e n tea si g n i f y th e en d o f th e me a l . Ve g e t a b l e s are r a r e l y s e r v e d raw , us u a l l y
wit h vin e g a r , pic k le d or p re s e r v e d , sim m e r e d or d e e p frie d , as wit h tem p u r a . Ro o t ve g e t a b l e s
su c h as ca r r o t s , bu r d o c k ro o t , d a i k o (ra d i s h ) are co m m o n l y se r v e d .
Se l f h a c k e d . c o m Bu r d o c k Ro o t
Ko b e jo n e s . c o m . a u Ve g e t a b l e s Te m p u r a
.

No o d l e s : No o d l e s are typ i c a l l un c h
1. U d o n : ar e wh e a t n o o d l e s fre q u e n t l y se r v e d in so u p s
Mc c o r m i c k . c o m Ch i c k e n and v eg e t a b le Ud o n s ou p
2. So b a or Bu c k w h e a t No o d l e s : co m m o n l y se r v e d as sa l a d .
F oo d n e t w o r k . c o m Bu c k w h e a t N o o d le Sa la d
St a p l e Fo o d s :
Fis h h a s alw a y s be e n th e m a in so u r c e of p ro t e in d e s p it e th e in f lu x o f me a t . It is be c a u s e
wa t e r s ar e ri c h wi t h ma r i n e life in Ja p a n . Se a f o o d is pre s e n t in o n e fo r m or an o t h e r at e v e r y
Ja p a n e s e me a l . Th e y ea t it co o k e d o r raw (sa s h i m i ) or dri e d (tu n a , bo n i t o fl a k e s us e d in bro t h s ) .
Se a w e e d s are als o ve r y im p o r t a n t p a r t ic u la r ly ko m b u (k e l p ) . It is a ba s ic ing r e d i e n t in Ja p a n e s e
so u p , sto c k , an d n o r i .
No r i is a th i n str i p s of se a w e e d , us e d as a wr a p p i n g an d g a r n i s h fo r ma n y fo o d s .
12 3 r f . c o m Drie d Bo n it o Fla k e s shu t t e rs to c k . c o m D rie d Tu n a

Ea t in g w e ll. c o m Ko m b u ho w d a i ly . c o m No r i
So y b e a n pro d u c t s lik e to f u ( b e a n c u r d ) an d mi s o (fe r m e n t e d s o y b e a n p a s t e ) are al s o
i m p o r t a n t pro t e i n s o u r c e s . Mi s o sh i r u bro t h s th i c k e n e d wi t h mi s o p a s t e ar e th e m o s t c o m m o n
J a p a n e s e bre a k f a s t an d are ea t e n in o th e r me a l s as we l l . Sh o y u ( so y sa u c e ) is th e m o s t
co m m o n se a s o n i n g us e d .
Ga r li c d e lig h t . c o m tof u the k i t c h n . c o m Dif f e re n t ty p e s of m is o
Co n d i m e n t s an d Se a s o n i n g s
1. P a n k o : Ja p a n e s e bre a d cru m b s
J ap a n e s e c e n t r e . c o m J ap a n e s e Bre a d Cru m b s

2. M i r i n : sw e e t wi n e us e d fo r co o k in g
Go u r m e t s le u t h . c o m Mir in
3. Ga r i : pi c k l e d gi n g e r
Su s h i f a q . c o m Ga r i
4. Ko m e z u : ri ce vi n e g a r
J ap a n s t o r e . c o m Ko m e z u
5. Se s a m e oil an d se s a m e se e d
6. Sh i s o : Ja p a n e s e h e r b si m ila r to ba s il
Pic c o lo s e e d s . c o m Sh is o

7. W a s a b i : Ja p a n e s e h o r s e r a d is h
R o k a a k o r . c o m W a s a b i
Tr a d i t i o n a l Ja p a n e s e Fo o d s
1.S u s h i :
A J a p a n e s e di s h of pre p a r e d vi n e g a r e d ri c e , us u a l l y wi t h s o m e s u g a r an d s a l t
ac c o m p a n y i n g a v a r i e t y of in g r e d i e n t s s u c h as s e a f o o d , o ft e n ra w an d v e g e t a b l e s . Al s o k n o w n
as “su s h i ri c e ” . W i k e p e d i a
Ta s t e a t la s t . c c o m Su s h i
2.S t e a m e d Ve g e t a b l e s
J us t o n e c o o k b o o k . c o m

3. Ri c e
4. Gr e e n Te a
Fu g u is a p oi s o n o u s p u f f e r fi sh th a t is a d e lic a c y . W h e n p ro p e r ly pre p a r e d , th e to x in s in f u f u
cre a t e a ti n g l i n g ef f e c t af t e r be i n g ea t e n .
Ind ia t o d a y . i n Fu g u Fis h s av o r ja p a n . c o m
Fo o d s are pre p a r e d s e a s o n a l l y ; in wi n t e r , ma n d a r i n o ra n g e s ar e c o m m o n ; ch e r r y -
bl o s s o m rice is p re p a r e d d u r in g sp r in g ; an d in Se p t e m b e r , ab a lo n e , cu c u m b e r s an d ba m b o o
s h o o t s (la b o n g ) are s e r v e d .
Nip p o n . c o m Ma n d a r in Or a n g e s um a m i- in s id e r . c o m C h e r r y Blo s s o m Ric e
Ok s f o o d . c o m wik i h o w . c o m Ba m b o o s ho o t s

Po p u l a r Ja p a n e s e Di s h e s :
1. K o r o k k e : d e e p fri e d an d br e a d e d cro q u e t t e s , o ft e n c o n s i s t i n g of ma s h e d p o t a t o e s an d m i n c e
m e a t s
J us t o n e c o o k b o o k . c o m Ko r o k k e (Po t a t o an d me a t C ro q u e t t e s )
2. M i s o so u p : m a d e by ad d i n g mis o p a s t e in h o t wa t e r an d p u t t i n g ad d i t i o n a l in g r e d i e n t s s u c h
as wa k a m e s e a w e e d an d s m a l l pi e c e s of to f u . It is oft e n s e r v e d as si d e di s h fo r bre a k f a s t , l u n c h
an d di n n e r
J ap a n e s e t a s te . c c o m w a k a m e s e a w e e d m y r e c ip e s . c o m Mis o So u p
3. Ni g i r i z u s h i : oft e n c a l l e d fi n g e r s u s h i be c a u s e of its s h a p e ; s e a s o n e d c o l d J a p a n e s e r i c e
s h a p e d lik e a fi n g e r to p p e d wi t h a v a r i e t y of in g r e d i e n t s , in c l u d i n g sl i c e s o f raw fi s h . Th e h o t n e s s
co m e s fro m wa s a b i , Ja p a n e s e gre e n h o r s e r a d i s h .
Sh u t t e r s t o c k . c o m Nig i r iz u s h i

4. Ok o n o m i y a k i : a mi x be t w e e n pi z z a an d p a n c a k e . Va r i o u s in g r e d i e n t s s u c h as se a f o o d ,
ve g e t a b l e s an d m e a t ca n be m i x e d wi t h th e d o u g h an d pl a c e d o n th e ok o n o m iy a k i as to p p i n g .
Clo s s e t c o o k in g . c o m Ok o n o m iy a k i
5. Sa s h i m i : sli c e s of raw fi sh . M o s t typ e s of sa s h i m i are en j o y e d wi t h so y sa u c e an d wa s a b i
Bb c g o o d f o o d . c o m Sa l m o n an d Tu n a Sa s h im i
6. Sh a b u - s h a b u : th in l y slic e d be e f an d a va r ie t y o f ve g e t a b le s are dip p e d into a bu b b lin g b r o t h
an d q u i c k l y co o k e d . Se l e c t i o n s of sp e c i a l di p p i n g sa u c e s are us e d .
C h ic h i lli c io u s . c o m Sh a b u s ha b u hy p e in t o k y o . c o m Sh a b u - s ha b u
7. Te m p u r a : d e le c t a b l e va r i e t y
d e e p - frie d .
o f se a f o o d an d ve g e t a b le s ar e co a t e d wi t h tem p u r a ba t t e r a n d
Mo b il e - c u is in e . c o m Eb i Te m p u r a jap a n - g u i d e . c o m Te m p u r a

8. To n k a t s u : Fri e d bre a d e d p o r k c u t l e t s s e r v e d wi t h s a u c e . It is us u a l l y s e r v e d wi t h s h r e d d e d
c a b b a g e or wi t h mi s o s o u p . W h e n s e r v e d o n to p o f c o o k e d ri c e in a bo w l wi t h eg g an d c o n d i m e n t s .
It is ca l l e d Ka t s u d o n
J us t o n e c o o k b o o k . c o m To n k a t s u as ia n f o o d n e t w o r k . c o m Ka t s u d o n
9. Ya k i t o r i : v a r i o u s p a r t s of c h i c k e n an d v e g e t a b l e s th r e a d e d o n ba m b o o s k e w e r s an d gri l l e d
o v e r c h a r c o a l . Du r i n g c o o k i n g , it is fl a v o r e d wi t h ei t h e r s a l t or bru s h e d wi t h mi l d l y s w e e t s o y
s a u c e .
Th e m o m 1 0 0 . c o m Ya k it o ri oy a k a t a . c o m Ya k it o r i
Th e art f u l pre s e n t a t i o n of th e s e di s h e s ; an ae s t h e t i c sys t e m is ca ll e d W a b i Sa b i wh i c h i s
un i q u e wi t h Ja p a n e s e cu i s i n e .
Ja p a n e s e Be v e r a g e s
Ja p a n e s e tea is th e mo s t p o p u l a r n o n a l c o h o l i c dri n k , es p e c i a ll y gre e n te a .
Ba n c h a is ve r y co m m o n g re e n te a . It is pre p a r e d wi t h lo w e r gra d e tea l ea v e s an d is se r v e d fr e e
in re s t a u r a n t .
Sh o p t g t e a . c o m Ba n c h a

M a t c h a : the fi n e s t g re e n tea in the wo r ld an d is us e d ex c l u s iv e ly in Ja p a n e s e tea ce r e m o n y
( ch a n o y a )
Liv e ja p a n . c o m Ma t c h a po w d e r pin t e r e s t . c o m Ma t c h a
Am o n g al c o h o li c be v e r a g e s ar e
Sa k e (ri c e w i n e ) is still fl a v o r e d . Kn o w n as th e i r n a t i o n a l d rin k
F av y - j p . c o m
Be e r co n s u m p t i o n is als o in c r e a s i n g d u e to ma n y lo c a l be e r bre w e r ie s .
Ha p p o s h u : als o ca l le d th e “th ir d ca t e g o r y be e r ” .
Co o k i n g Te c h n i q u e s :
1. M u s h i m o n o : ste a m in g
2. Ni m o n o : Ja p a n e s e sim m e r e d fo o d s wit h me a t s , fi s h an d ve g e t a b l e s . It inc lu d e s sa k e fo r fl a v o r
an d ten d e r i z i n g , mi r i n an d su g a r , so y sa u c e an d m i s o
3. Na b e n o m o : o n e - po t co o k in g
 Sh a b u sh a b u : Ja p a n e s e be e f h o t p o t
 Yu d o f u : to f u h o t p o t

St e v e j o b k o . c o m Yu d o f u
 Su k iy a k i: a ste w o f be e f , ve g e t a b le s , to f u an d cle a r no o d l e in a br o t h o f mir in , sa k e an d
s o y s a u c e

Ic e o r i c e . c o m Su k iy a k i
 Do t e n a b e : in c l u d e s o ys t e r an d mi s o . Co o k e d rig h t at th e ta b l e fo r pre s e n t a t i o n p u r p o s e s
Nip p o n . c o m do t e n a b e
4. Ya k i m o n o : g ri llin g ; th e ca t e g o r y in c l u d e s bo t h bro i l e d an d gri ll e d di s h e s su c h as ch i c k e n
ya k i t o r i an d ter i y a k i sa u c e sty l e di s h e s . It sta r t wi t h a s p e c i a l sa u c e ca l l e d ta r e . It is al w a y s a
co m b i n a t i o n of sa k e , mi r i n an d so y sa u c e .
 Te r i y a k i : gri ll e d , bro i l e d or p a n fri e d me a t , fi sh , ch i c k e n o r ve g e t a b l e s gl a z e d wi t h a
sw e e t e n so y sa u c e


Ta s t e i n a s ia n f o o d . c o m Te r iy a k i

 Gy o z a : sa v o r y Ja p a n e s e d u m p li n g s , oft e n fill e d wi t h p o r k , to f u o r ve g e t a b l e s
Ta s t e . c o m . a u Gy o z a
5. Ag e m o n : d e e p fr y i n g ; Te m p u r a is a J a p a n e s e d e e p fr i e d di s h wi t h a lig h t e r ba t t e r . Th e c o a t i n g
is ma d e fro m fl o u r , wa t e r an d eg g y o l k s ; an d th e ite m s to be di p p e d are al w a y s v e g e t a b l e s o r fi s h
n e v e r c h i c k e n or me a t .
 Do n b u r i : o n e – bo w l dis h e s of h o t ste a m e d ri c e wit h va r i o u s sa v o r y to p p i n g s
So u s - c h e f . c o .u k jap a n - e x p e r ie n c e . c o m
 Oy a k o d o n : ch i c k e n an d eg g
C u p id o ja p a n . c o m
 Te m p u r a : d e e p fri e d ba t t e r - co a t e d bit e - si z e fo o d s
 To n k a t s u : d e e p - fri e d br e a d e d p o r k cu t l e t s

Su s h i an d Sa s h i m i :
Th e wo r d su s h i ref e r s to th e “fin g e r s ” (fi n g e r sh a p e ) of vin e g a r e d rice th a t su p p o r t ch o i c e
m o r s e l s o f raw fi s h
TY P E S OF SU S H I :
1. N i g i r i su s h i : fin g e r s of vin e g a r e d ric e to p p e d wit h ra w fish o r o th e r ite m s su c h as co o k e d sh r i m p
or sw e e t o m e l e t t e .
Flc k r . c o m N ig ir i s us h i
2. Ma k i s u s h i : s u s h i ro l l s ma d e wit h m a k i s u , a ma t ma d e fro m thi n pi e c e s of ba m b o o th a t
fac i l i t a t e s th e ro l l i n g pro c e s s .
N e a rs a y . c o m Ma k is u s h i
3. Te m a k i : h a n d ro ll e d su s h i sh a p e in t o a co n e
En s o . j p Te m a k i
4. Su s h i Ri c e : (su - m e s h i ) : is sw e e t e n e d vi n e g a r e d ric e . It is a mix t u r e of sh o r t gra in s , rice , wa t e r ,
ri ce vi n e g a r , s u g a r an d s a l t .
Ta s t e . c o m . a u

Ja p a n e s e De s s e r t s
1. F r e s h fru i t s
2. M o c h i : sw e e t gl u t i n o u s ri c e . It ref e r s to a ri ce p ro d u c t th a t ’s ma d e fro m sw e e t glu t in o u s ri c e
th a t h a s be e n ste a m e d an d p o u n d e d .
.
To k y o t r e a t . c o m Mo c h i
3. Ad z u k i : s w e e t red be a n p a s t e . An m i t s u : a tra d it io n a l Ja p a n e s e d e s s e r t
J us t o n e c o o k b o o k . c o m An m i t su en . w ik e p e d i a . o r g . Re d Be a n Pa s te
4. Da n g o : Ja p a n e s e d u m p lin g
Hir o k o l is t o n . c o m D a n g o
5. Ka k i g o r o : s ha v e d ice sw e e t e n e d wit h fl a v o r e d sy r u p
Sn a k k u . c o m Ka k ig o r o Sn a k k u . c o m Ka k ig o r o

6. M a c h a Ice Cr e a m : (g r e e n te a ice cre a m ) : gre e n tea fl a v o r e d ice cre a m
F oc u s s n a p e a t . c o m
3. So u t h Ko r e a
Ko r e a is k n o w n as th e “l a n d of mo r n i n g c a l m ” wi t h ma n y ri v e r s an d ab o u t 3,0 0 0 isl a n d s .
So u t h Ko r e a is th e s o u t h e r n h a l f o f th e Ko r e a n Pe n i n s u l a bo r d e r i n g th e s e a of J a p a n an d t h e
Ye l l o w s e a .
Ko r e a wa s un d e r Ch i n e s e rul e fo r mo s t of th e p a s t m i l l e n n i u m . F o l l o w i n g its vi c t o r y in t h e
Ru s s o - J a p a n e s e W a r in 19 0 5 . J a p a n o c c u p i e d Ko r e a an d fi v e y e a r s l at e r , it fo r m a l l y an n e x e d
th e en t i r e p e n i n s u l a . Af t e r W o r l d W a r II, a rep u b l i c wa s s e t up in th e s o u t h e r n h a l f of th e Ko r e a n
Pe n i n s u l a , wh i l e co m m u n i s t - sty l e g o v e r n m e n t wa s in s t a ll e d in th e n o r t h .
1. K o r e a n cu is in e orig i n a t e d fro m pre h is t o r ic tra d it i o n s in th e Ko r e a n p e n i n s u la ev o lv i n g th r o u g h
co m p l e x in t e r a c t i o n of en v i r o n m e n t a l , p o li t i c a l an d c u l t u r a l tre n d s .
2. Th e fo o d s are in fl u e n c e d by n e i g h b o r i n g co u n t r i e s su c h as Ch i n a an d Ja p a n . Ho w e v e r , th e i r
dis t i n c t cu l in a r y tra d i t io n s an d n a t i v e in g r e d ie n t s we r e co ll e c t e d to cre a t e th e ir un i q u e c u i s in e .
3. Bu d d h is t tra d it io n ha v e str o n g infl u e n c e d in the ir cu is in e th u s the ir ve g e t a r ia n co o k e r y we r e
lin k e d to th e i r rel i g i o n as we l l .
4. Th e us e of th e s e in g r e d ie n t s we r e in flu e n c e d by Ch in e s e ; ro o t gi n g e r , ch il i, mu s t a r d , sp r i n g
o n i o n , g a r li c , so y sa u c e , vi n e g a r an d se s a m e se e d s .
5. Ja p a n e s e co o k i n g ca n be re f le c t e d in Ko r e a like raw fi s h or “ su s h i.
6. Ko r e a n cu is in e is ba s e d up o n rice , ve g e t a b le s an d me a t s . Tra d it io n a l Ko r e a n me a l are kn o w n
fo r th e si d e di s h e s (ba c h a n ) wh i c h is ac c o m p a n i e d by ste a m - ri c e of sh o r t - gra i n .
Ch a r a c t e r i s t i c s of Ko r e a n Cu i s i n e :
1. K o r e a n c u i s i n e are ba s i c a ll y co n s i s t of ri ce , ve g e t a b l e s an d me a t s .
2. Th e y p re f e r fer m e n t e d fo o d s . Pic k le s , so y sa u c e , h o t ch ili p a s t e an d so y be a n p a s t e are us e d
ex t e n s i v e l y in th e i r me n u .
3. Kim c h i is a pi c k le d an d fer m e n t e d ca b b a g e di s h an d is co m m o n l y se r v e d at ev e r y m e a l .
4. Ot h e r fl a v o r in g s in th e i r cui s i n e are ; red ch il i e s , g a r lic , so y , se s a m e , gi n g e r an d gre e n o n i o n s .
5. Ko r e a n di e t in c lu d e s , sta r c h y fo o d s like ri c e , n o o d l e s an d p a n c a k e s
6. Se a f o o d s an d fi s h are av a il a b le al s o ch ic k e n , p o r k an d be e f ar e p a r t of th e i r me a l s .
7. M e a ls ar e se r v e d d e p e n d in g o n the o cc a s io n . M a in dis h is se r v e d an d the n u m b e r of sid e
di s h e s are off e r e d .
8. Ea c h di n n e r is gi v e n a bo w l of rice an d si d e dis h e s an d are typ i c a ll y se r v e d in th e ce n t e r of
th e tab l e .
9. Ko r e a n s oft e n us e me t a l ch o p s t ic k s an d is ac c o m p a n ie d by a sp o o n wh ic h is us e d fo r ea t i n g
ri c e an d s o u p s .
10. Ko r e a n me a l s fea t u r e so u p s , ba r b e c u e d fo o d s like bu lg o g i (b e e f ) g rille d o v e r a “ h w a r e ” or
ho t bra z i e r an d fe r m e n t e d sa u c e s an d p a s t e s .

11. Ba r b e c u e d fo o d s ar e oft e n se r v e d wi t h l et t u c e an d co n d i m e n t s fo r wr a p p i n g an d ea t i n g .
Bu l g o g i . Allre c i p e s . c o m be e f bu l g o g i . Gre a t c u ry r e c i p e s . n e t
Th e Ba s i c s of Pr e p a r i n g an d Co o k i n g Ko r e a n Fo o d
1. D u n g g e u l - ss e o l g i , Cu t t i n g int o Ro u n d s
It is th e me t h o d us e d fo r cu t t i n g cu c u m b e r s , ca r r o t s , lo tu s ro o t s an d zu c c h i n i in t o its
d e s i r e d th i c k n e s s . It is us u a l l y us e wh e n co o k i n g so u p , br a i s i n g or ma r i n a t i n g .
C u t t i n g int o rou n d s . Ki k o m a n . c o m
2. Ba n d a l - ss e o l o g i : Cu t t i n g in t o ha l f mo o n
It is a me t h o d fo r cu t t i n g Ko r e a n rad is h e s , p o t a t o e s , ca r r o t s an d zu c c h i n i into ha lf - m o o n
sh a p e s aft e r cu t t i n g th e s e in to h a l v e s len g t h w i s e .
C u t t i n g int o hal f m o o n blo g . h d m d k n i v e s . c o m

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