1. Asian Cuisine

2. What is Asian Cuisine?  Often described as striving toward a balance of flavors. Sweet, Sour, Salty, Bitter, and Umami Sweet, Sour, Salty, Bitter, and Umami Taking its name from the Japanese, umami is a pleasant savory taste imparted by glutamate, a type of amino acids which occur naturally in many foods including meat, fish, vegetables and dairy products.Taking its name from the Japanese, umami is a pleasant savory taste imparted by glutamate, a type of amino acids which occur naturally in many foods including meat, fish, vegetables and dairy products. As the taste of umami itself is subtle and blends well with other tastes to expand and round out flavours, most people don’t recognize umami when they encounter it, but it plays an important role making food taste delicious.As the taste of umami itself is subtle and blends well with other tastes to expand and round out flavours, most people don’t recognize umami when they encounter it, but it plays an important role making food taste delicious.

3. Key Influences of Asian Cuisine  Chronic Shortages Fuel, pastureland and even food. Fuel, pastureland and even food.  Religion Buddhist, Hindu, Taoist, Shinto, Confucian, and Muslim Buddhist, Hindu, Taoist, Shinto, Confucian, and Muslim Some religions forbade eating pork. Hindus considered the cow a sacred animal.Some religions forbade eating pork. Hindus considered the cow a sacred animal. Europeans played a critical role influencing the face of Asian Cuisine Europeans played a critical role influencing the face of Asian Cuisine Vietnam was occupied for extended periods by French, and India was apart of the British Empire.Vietnam was occupied for extended periods by French, and India was apart of the British Empire. China and other Asian countries took deliberate steps to keep themselves occupied. China and other Asian countries took deliberate steps to keep themselves occupied.

4. Important Culinary Groups and Regions  China The 3 rd largest country and ranked 1 st in population size. The major cuisines include: The 3 rd largest country and ranked 1 st in population size. The major cuisines include: CantoneseCantonese SzechwanSzechwan Beijing( formerly known as Peking)Beijing( formerly known as Peking) FujianFujian HunanHunan  Japan Noted for their presentation Noted for their presentation Kobe Beef, Sushi, Sashimi, Wasabi, and MisoKobe Beef, Sushi, Sashimi, Wasabi, and Miso

5. Important Culinary Groups and Regions Contd.  Southeast Asia The subtropical region is rich in fish, seafood, and a host of fruits. The subtropical region is rich in fish, seafood, and a host of fruits. Stir frying and Steaming are most common cooking methods. Stir frying and Steaming are most common cooking methods. Only Vietnam uses chopsticksOnly Vietnam uses chopsticks  Vietnam Fish sauce (Nuoc Mam), Shrimp Paste, Lemon Grass, Mint, Basil, Fiery Chile Peppers, and Curry are widely. Fish sauce (Nuoc Mam), Shrimp Paste, Lemon Grass, Mint, Basil, Fiery Chile Peppers, and Curry are widely. Vietnam reflects the influence of France, including baguettes, pastries, and custards. Vietnam reflects the influence of France, including baguettes, pastries, and custards.

6. Important Culinary Groups and Regions Contd.  Thailand Curry Curry Green curry- Is the hottest followed by the redGreen curry- Is the hottest followed by the red Yellow curry gets its flavor and color from turmeric.Yellow curry gets its flavor and color from turmeric. Other important flavors are: Other important flavors are: Lemon grass, wild lime leaves, Thai basil/holy basil, cilantro, red and black pepper, chiles, paprika, mint, tamarind, and galangal. Fish sauce is known as nam pla.Lemon grass, wild lime leaves, Thai basil/holy basil, cilantro, red and black pepper, chiles, paprika, mint, tamarind, and galangal. Fish sauce is known as nam pla.

7. Important Culinary Groups and Regions Contd.  Korea Korean shows Chinese and Japanese influence. Korean shows Chinese and Japanese influence. Seafood and Seaweed are very important. Seafood and Seaweed are very important. Kimchee Kimchee Is considered the national dish. Kimchee is produced by pickling cabbage for several months.Is considered the national dish. Kimchee is produced by pickling cabbage for several months.  Malaysia and the Philippines Rice and noodle dishes are very important. Rice and noodle dishes are very important. Meats and seafood are often made into curries featuring coconut milk. Indian influenced dishes are also important throughout the region. Meats and seafood are often made into curries featuring coconut milk. Indian influenced dishes are also important throughout the region.

8. Important Culinary Groups and Regions Contd.  India Northern India is noted as an important agricultural area. Northern India is noted as an important agricultural area. Wheat, barley, millet, and corn are grown there.Wheat, barley, millet, and corn are grown there. Southern India, fragrant Basmati Rice is featured and served as accompaniment to various stews and curries. Southern India, fragrant Basmati Rice is featured and served as accompaniment to various stews and curries. Vegetables are very important. Vegetables are very important. The important regional cuisines: The important regional cuisines: Kashmiri, Punjabi, Bengali, Goan, and MuhglaKashmiri, Punjabi, Bengali, Goan, and Muhgla Marsalas Marsalas A spice blendA spice blend Garam; Indian word for hot Garam; Indian word for hot Ghee; is a form of clarified butter used to cook foods. Ghee; is a form of clarified butter used to cook foods.

9. Staple Foods of Asia  Grains Rice Rice The staple starch throughout most of Asia, different types are preferred in different RegionsThe staple starch throughout most of Asia, different types are preferred in different Regions Refer to fig. 36-13 Refer to fig. 36-13 Beans, Nuts, and Seeds Beans, Nuts, and Seeds Beans, especially soybeans are used widely through out Asia.Beans, especially soybeans are used widely through out Asia. Soybeans are served steamed and simmered. Soybeans are served steamed and simmered. Lentils Lentils Sesame Seed and Peanut Sesame Seed and Peanut

10. Staple Foods of Asia  Vegetables cabbage, onions, leafy greens, bamboo, water chestnuts, and hearts of palm. cabbage, onions, leafy greens, bamboo, water chestnuts, and hearts of palm.  Fruits Cherries, plums, peaches, dates, figs, pomegranates, citrus fruits, melons, apples, and pears are found throughout Asia cooking. Cherries, plums, peaches, dates, figs, pomegranates, citrus fruits, melons, apples, and pears are found throughout Asia cooking.  Meats, Poultry, and Fish North Asia- lamb, and sheep North Asia- lamb, and sheep South Asia-more pork South Asia-more pork Meat is used for mostly seasoning. Meat is used for mostly seasoning. Fish and shellfish are very important- Both salt and fresh water. Fish and shellfish are very important- Both salt and fresh water.

11. Common Flavors of Asian Cuisine  Herbs & Spices Cilantro, basil, and mint are widely used. Chives, and scallions are also important, as lemon grass. Cilantro, basil, and mint are widely used. Chives, and scallions are also important, as lemon grass.  Aromatic Ingredients Ginger, onions, garlic and scallions form the common flavor base in many Asian dishes. Ginger, onions, garlic and scallions form the common flavor base in many Asian dishes.  Fermented Sauces and Pastes Soy Sauce- are featured in Chinese and Japanese cuisine Soy Sauce- are featured in Chinese and Japanese cuisine Fish Sauce-are featured in Thailand, Vietnam cuisine. Fish Sauce-are featured in Thailand, Vietnam cuisine.

12. Common Techniques of Asian Cooking  Stir-Frying Wok is found in many parts of Asia Wok is found in many parts of Asia  Steaming Very popular in Asia for cooking vegetables, fish, dumpling, etc. Very popular in Asia for cooking vegetables, fish, dumpling, etc.  Deep-Frying Tempura-prepared by a wide range of foods after they are coated in a light batter; this was introduce by the Portuguese. Tempura-prepared by a wide range of foods after they are coated in a light batter; this was introduce by the Portuguese.  Simmering/Soups Stewing and braising are often accomplished in lidded clay pots. Stewing and braising are often accomplished in lidded clay pots.  Salads Salads are served a s condiments and relishes; used to cool the heat in other dishes or cleanse the palate Salads are served a s condiments and relishes; used to cool the heat in other dishes or cleanse the palate  Grilling Satays-Southeast Asia Satays-Southeast Asia