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West Asian cuisine is the cuisine of the various countries and peoples of West Asia. The cuisine of the region is diverse while having a degree of homogeneity. [8] Some commonly used ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, [8] sumac, chickpeas, mint and parsley. Some popular dishes include kibbeh and shawarma.
Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes, and gochujang (fermented red chili paste). Korean regional cuisine (Korean: hyangto eumsik, literally "native local foods"), [20] is characterized by local specialties and distinctive styles within Korean cuisine. The ...
Some common ingredients and flavors can be found in the varied cuisines of region. These include generous use of tail fat from sheep and onion, hot peppers, black pepper, cumin, sesame seed, nigella, basil, cilantro, parsley, mint and dill. These are used in all sorts of dishes including soups, salads and pilafs. Less common are cinnamon and ...
Chef Ki Kim took a trip to his native South Korea to reconnect with the ingredients that drive his seasonal menus at Koreatown's Kinn. He shares what he's using for his spring-into-summer menu.
Vietnamese recipes use ingredients like lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves. [1] Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy or oil, having interesting textures, and making use of herbs and ...
An assortment of spices and herbs. Spices are an indispensable food ingredient in much of the Indian subcontinent. Chapati, a type of flat bread, is a common part of meals to be had in many parts of the Indian subcontinent. Other staples from many of the cuisines include rice, roti made from atta flour, and beans.
Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world.Because of the Chinese diaspora and the historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates.
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. [1] [2]: 234 It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam.