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Eastern Asia

In China, the word for rice is the same as the word for food, telling of the grain’s significance in the country’s culture. Rice is revered throughout East Asia, and is an indispensable component of most meals throughout the region. Since rice is difficult to cultivate in the harsh climates of North China and Mongolia, local diets instead rely on hearty, fatty foods like mutton and lamb, and a variety of rich dairy products. China’s culinary influence can be felt throughout East Asia. Now essential to Japanese cuisine, tea, noodles, and soy actually originated in China. Another example of China’s reach is found in Macao, a former Portuguese province with a large Chinese population. Today, Macanese cuisine is a unique fusion of those two country’s distinctive cooking styles. And, throughout Hong Kong, the Cantonese small bites called dim sum are one of the area's most famous treats. An abundance of seafood is also characteristic of East Asian cuisines, especially in the island nations of Taiwan and Japan, which have limited natural agricultural resources.

Featured Cook Nathan Cooking Level: Intermediate Home Town: Belmond, Iowa, USA Living In: Okinawa, Okinawa, Japan
About me: I am an American living in Japan and need to adapt a lot of the recipies here to meet the local tastes, and local tradions. My Profile \| Cooks I Like \| Reviews \| Photos Recipes \| Menus \| Blog Create your own Cook's Profile \| MORE Cooks »

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