Asian Food Traditions

In Asian cultures, food is not just for sustaining the body but also a time for family to regularly reconnect. Asian cuisine varies greatly but centers around the same basic principle: It is rural food made from cheap, hardy ingredients, then flavored to make them extraordinary. The utensils used in Asian homes are simple but versatile, making other items unnecessary in creating the balanced flavor profiles achieved in the majority of Asian meals.

Family Time

In Asian communities, it is common for the family unit to be made up of several generations of people. Children, parents, grandparents and even great-grandparents all live together. This is also a community that still cooks most every meal at home, making meal time a regular time for the family to be together.

Regions of Taste

There are three major regions of Asian cuisine. The Southwest draws heavily from Middle Eastern and Indian influences, with flat breads, kebabs and ghea (a butter oil) making up staples of the diet. Northeast cuisine showcases Chinese, Korean and Japanese foods, with dishes like chow mein, kimchee and sushi. Southeast cuisine is centered around fresh foods and lots of spice, reflecting the more tropical environment.

What's for Dinner

The Asian diet reflects the rural menu, where the majority of the populations live. Rice, noodles and breads make up the base of the diet and are eaten daily. Fruits, vegetables and fish are also consumed daily. Dairy products, poultry and beef, require more land and time to produce and are, thus, a limited part of the diet. In undeveloped areas, meat from jungle animals makes up a portion of the diet.

Kitchen Utensils

The most common cooking tools used throughout Asia are the wok, the cleaver and chopsticks. With these basic items, almost anything can be prepared. The wok with its curved shape can provide a variety of cooking temperatures, negating the need for multiple pans. Also universally useful is the cleaver and chopsticks. The cleaver can perform the function of multiple types of blades. Chopsticks, when wielded correctly, act as tongs to grab the desired morsel. They are the preferred utensil in most of Asia.

Flavor and Texture

Most Asian cultures, especially in the east, balance all of the flavors in a dish. This means that a dish wouldn't be just sour but a combination of sweet, sour, bitter, salty and spicy. Japanese food commonly includes a savory flavor as well. This quest for balance also can be seen texturally in dishes, often having both soft and crunchy aspects. Overall, the goals is a balance of all elements through the use of many spices and techniques.