Asian Crash Course of Asian Cuisine

Asian culture has been around far longer than any other in the west. It has developed mostly unknown through in earlier history. But now, with the proliferation of Asian immigrant and the Internet, people are becoming conscious of what the East has to offer. Because through any other culture, food is as attractive as any aspect. Read on and discover three Asian cuisines.

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Essentials of Asian Cuisine: Fundamentals and Favorite Recipes

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With eight major national cuisines, and dozens of regional variations, a comprehensive exploration of Asian cuisine might seem too daunting to present in one volume. But with Essentials of Asian Cuisine: Fundamentals and Favorite Recipes, award-winning author Corinne Trang successfully brings the fundamentals of Asian cooking into the home kitchen in a collection that includes both contemporary and time-honored recipes.

Trang takes the reader on a journey of Eastern culinary discovery as seen through a practiced Western culinary lens. Explaining how and why Chinese cuisine is at the root of all Asian cooking, she describes in familiar terms the…

Essentials of Asian Cuisine: Fundamentals and Favorite Recipes


China can boast being one of the world’s largest countries – both in terms of geographical area and in terms of total number of population. Because of these aspects, China is divided into many regions that, while all typically Chinese, are also distinct in several ways. What exactly is similar across all regions, but, is the universal utilization of noodles or rice as well as a complementary dish along with vegetables, meat or fish. Poultry, pork, & fish are the most well knownmeats, along with beef not as prevalent as in the West. Most foods are served as bite sized parts in order that they are very easy to eat with chopsticks – no more slicing requiring the utilization of knives. Chinese foods are served family style, with a big communal dish wherein all diners take from. No individual portions here.

Two regions, Canton on the mainland opposite Hong Kong and Shanghai on northern coast, are renowned for their fresh seafood foods partly due to their proximity to abundant waters. Genuine Chinese food, in contrast to Americanized Chinese food, is characterized by the vast utilization of spices. The Hunan and Sichuan provinces of China are popular for their utilization of sauces laden along with small but fiery red peppers.


The flavors of Korean cuisine is distinct from its neighbors. Korean foods typically use red peppers, garlic, onions, ginger, mustard, sesame, and bean paste to get its desired taste. As well, chili paste is a favorite among Koreans together with many households serving them at the dinner table. And who could forget kimchi? It’s a side dish made of fermented cabbage. In case there is one dish which screams Korea, it’s kimchi.

Pulgoki, a Korean method of barbecuing, has enjoyed increasing recognition. A basic sauce of soy sauce, sesame oil, garlic, and sugar is used to coat the meat that is about to be grilled. Various materials are added according to region and the individual cook’s preferences. Korea’s specific geography provides this having access to the Yellow Sea, the Sea of Japan and pacific ocean. This wealth of coastline means an abundance of fish – something which Korean cooking took advantage of & made its own.


The Japanesehave a rich maritime tradition which spans hundreds of years. Because of it, Japanese chefs have elevated cooking together with fish into an art form. Sushi isn’t simply tasty, it’s a feat for the eyes as well. Making of this dish takes years of painstaking practice. A typical Japanese food consists of steamed rice, soup, a vegetable dish and fish prepared in a variety of ways. Unique fare like squid, octopus, eel, clams, and sea urchins are measured usual in Japan.

Japanese food is identified for its subtle approach to flavor but there’re remarkable exemptions to this regulation. Wasabi is the strong spicy paste produced from horseradish and is what gives sushi its kick. Another well-known Japanese condiments include rice vinegar, mirin, miso, sake, and soy sauce. Seaweed, ginger, mushrooms and beans widely-used in different ways and normally flavor rice foods & soups.

Japanese chefs take the time to make their creations look as better as they taste. Wherein Chinese cooking is content with serving everything in a single bowl, the Japanese approach is characterized by individual servings. Those are thoroughly arranged by hand and meant to create the dish as appealing as possible.


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