Three Asian Cooking Cultures

October 14th, 2010
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Many Asian cultures share the tradition of gathering family to cook and enjoy meals together, but the activity can be broken out by three distinct regions:The southwest style of Asian cuisine includes dishes from India, Pakistan, Sri Lanka, and Burma and is strong in kebabs with t he use of hot peppers, black pepper, cloves, and other strong spices.The northeast tradition of Asian cooking is comprised of China, Korea, and Japan which all place an emphasis on the use of fats, oils, and spices in the cooking process. Additionally, spices are used for more than mere cooking in the northeast tradition since they move to the medicinal category as well.The third dietary culture of Asia is the southeast style which includes Thailand, Laos, Cambodia, Viet Nam, Indonesia, and Singapore (as well as a few others). This region places a premium on the aromatic qualities of food by delicately balancing cooking methods with spices and seasonings such as basil, cilantro, and mint.This is but a mere overview of the three regions which have all fused with the American style of cooking and resulted in some remarkable flavor sensations that are not limited by their initial borders.And aren’t we the lucky ones for that?

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