Asian Food


Asian gastronomy
Color, Smell and Flavor Core Ingredients in Asian Cuisine

Eating seaweed, bamboo, raw fish or shark fin soup has ceased to be a culinary taboo suitable only for the most exquisite palates. The Asian gastronomy has reached all corners of the world giving color, variety and flavor to numerous dishes that, in addition, are healthy. Here are its main features.

The nutritional advantages of its recipes, with a great role of vegetables, and the few fats it employs in most of its dishes have made Asian one of the most demanded gastronomy in the world and more recommended by nutritionists . The longevity of Asian communities and the lower incidence of cardiovascular diseases are well known.

Asian food is not only recognized for its ingredients or specialties, but for the way of presenting its dishes, its types of dishes, the way of cooking and the way of eating using chopsticks instead of cutlery.

“In Asian cuisine is given equal importance to the color, aroma and flavor of the dishes”

In this type of kitchen gives equal importance to the color, aroma and taste of the dishes. For example, in China, every first course combines three to five different colors, which are achieved by choosing light green or dark red, yellow, white, black or caramel ingredients.


Although in the Asian continent the culinary diversity is ample, there are elements common in the different regions.

Thus, the Oriental or Asian diet includes Chinese, Japanese, Indian and Thai cuisine, and although they all have their own brand, they share several characteristics such as the abundance of vegetables and rice, fish, vegetables and little use of meats and sweets. In addition, it uses many spices that let you highlight flavors.

The way of cooking is also common in most regions with Asian cuisine. These are usually sautéed, stewed and steamed. All this to the detriment of frying, which is used in a few dishes.


Japan: Their most characteristic dish is sushi and sashimi (both made with raw fish).
China: Green tea, soy and seafood.
India: Abundance of spices that has led them to elaborate dishes of great wealth for the palate. It emphasizes the lamb to the curry, the chicken Tandori or the prawns to the curry with coconut.
Thailand: Abundance of fruits such as coconut, lime and spices like cilantro. In addition, like most Asian countries, it is based on rice and pasta.


The advantages of this type of food compared to the western one are clear:

Few carbohydrates and less sugars
Less fats
High consumption of fish, which favors circulation
Abundance of fresh fruits and vegetables
Few processed products
Among the drawbacks is that Asian food prepared in many of the eastern restaurants of the West does not have to strictly follow the way of cooking native to Asia.

Ingredients that are not fresh, cooking with more fats and oils or replacing some products with more processed substitutes make the dishes not as healthy as you would expect.


Asians use many varieties of sauces to flavor their dishes: from strong sauces with a lot of flavor, spicy, thick to soft and light ones. Each type of sauce is to accompany a particular type of dish.

The most common sauces in the oriental recipe are:

Teriyaki. It is a combination of soy and sweet and sour sauce.
Bittersweet. Composed mainly of tomato, sugar and vinegar.
Peanuts. Prepared with coconut and peanuts.
Sesame. Composed of different types of oils, vinegar and soy.
In addition to the sauces, there are other culinary accompaniments that complements the main dish: bamboo shoots (similar to asparagus), Chinese cabbage (similar to chard), and tamarind pods (their seeds are used to flavor) or the mushrooms shiitakes (that are used desecadas).


Among the most successful Asian dishes in the world are sushi. This recipe is a variety of Japanese food made from vegetables, seaweed, vinegar rice and uncooked fresh fish.

It is a low calorie and fat dish, high in protein and easy to digest, especially when using fresh fish without cooking.

Sushi is considered one of the healthiest and most nutritious foods that are consumed today.




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