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Asian cuisine

Asian cuisine brings together the different gastronomies of the Asian countries. Each region and country has its own culinary identity, but the basic foods used in Asia are similar, such as rice.

Asian cuisine is very popular in all four corners of the world, with many starred restaurants offering this refined gastronomy. Tokyo is the city with the most starred restaurants in the world.

From the world's most popular cuisines such as Chinese to lesser known ones such as Iranian, Uzbek or Pakistani, each cuisine from the Asian continent has its own origins and a style that varies according to the methods of preparation, seasoning and changes influenced by history and time.

Although Japanese, Chinese, Russian, Thai and Indian cuisine are the best known, Asian cuisine is more diverse than you might think. Discover refined gastronomies such as Khmer, Iranian and Vietnamese cuisine.

 

Iranian cuisine

Iranian cuisine differs from province to province. Each region has its own culinary specialities and typical traditions.

Iranians use several types of herbs to season their food and the majority of Iranian gastronomic dishes are made up of rice, meat or fish, spices, garlic and nuts. Some of the most famous dishes include:

  • the tchelow kabab Saffron rice ragout,
  • the tchelow khoresht ,
  • the koukou : meat omelette ,
  • Addasse polow lentil and raisin stew.

Tea is consumed during breakfast and after each meal. Also, side dishes at lunch (nahar) or dinner (sham) are always present on Iranian tables. Among the most common are the sabzi which is a mixture of fine herbs, there are also vinegar preserves known as torshibut also cucumbers, yoghurts, cheeses and various breads such as lavash or the barbari.

Cambodian cuisine (Khmer cuisine)

Cambodian cuisine, also called Khmer cuisine, is influenced by two different cultures: Chinese and Indian. Over time, it has adapted to the rainy climate and has managed to master its environment and agriculture. It is distinguished among other Asian cuisines by the quality of its rice, in fact, there are more than 1000 varieties of rice in Cambodia. The "Phka Malis" is one of the most appreciated varieties, it means in kmer: beautiful garland of flowers.
Cambodian cuisine is becoming increasingly popular around the world and more and more Michelin-starred restaurants are offering traditional Cambodian gourmet dishes.
There are 3 categories of Khmer cuisine: traditional rural cuisine which is the oldest. Court cuisine, which is more refined and reserved for royalty. Urban cuisine, which is more varied and quite recent.

Among the culinary specialities of Cambodian cuisine, there is the fermented fish (prahok) , kampot pepper, shrimp paste kapeek.

Vietnamese cuisine

Vietnamese cuisine has its origins in Chinese culinary culture and was also influenced by French and American settlers during the Vietnam War. As a result, Vietnamese cuisine is very diverse. It is not as well known as Japanese or Thai cuisine, but it is just as tasty and refined.

Vietnamese culinary traditions are passed on between women orally and through many sayings. By cooking gourmet and refined dishes for her guests, the Vietnamese woman, the master of the house, expresses respect and demonstrates, at the same time, the fruit of her labour.

Rice is of course present in Vietnamese cuisine. It is eaten glutinous or processed into patties. Rice flour is also used to make pasta and cakes.

Almost all Vietnamese dishes are seasoned with aromatic leaves.

The Vietnamese respect the principle of Yin and Yang and the 5 elements in their cooking, which means that the right balance of ingredients and tastes is very important. There should not be too much sugar, too much fat or too much spice.

The use of chopsticks in Asia

Chopsticks are used as place settings in many Asian countries. In fact, during meals, people use their chopsticks to serve themselves from a common dish.

Les baguettes sont fabriquées à partir de bambou, principalement en Chine et en Asie du Sud-Est. Au début, les baguettes servaient à remuer les éléments chauds ou à remuer.

In Vietnam, cooks use large chopsticks known as « đũa cả » to serve the rice.