1. South & Eastern Asia India, China, Japan, the Koreas, Southeast Asia

2. Asian Cuisine Religion and spices are 2 biggest influences –81% of India’s population is Hindu=No beef –Islam – no pork or alcohol –Sikhs- no beef, many strict vegetarians –Buddhists- strict vegetarians

3. South Asia Home to ½ the world’s poor –India –Nepal –Bhutan –Sri Lanka –Maldives –Pakistan –Afghanistan

4. Indian Cooking Style of cooking that’s common to all of these countries Indian Ingredients –Staples Basmati Rice Wheat Legumes Chiles Coconuts Mangoes Tamarinds Almonds Pistachios Tea

5. Spices Garam masala is a blend of ground spices, literal meaning is 'hot (or warm) spice,‘ personal mixes are made.

6. Common Spices Cinnamon Cumin Cardamon Cloves Ginger Pepper Turmeric Garlic Cilantro Fenugreek Mint

7. Indian Cuisine Curries- dishes of vegetables and legumes in hot, highly seasoned sauces

8. Dal Mixture of puree of legumes- mung beans, garbanzo beans, split peas with onions, chilies and tomatoes

9. Chutney Condiment made from fruit, sugar, spices and vinegar

10. Northern India Bread and rice common Nan= traditional flatbread, leavened with yogurt, cooked in tandoor Main dishes include meat Desserts include sweetened dairy foods

11. Southern Indian Cuisine More vegetarian Rice is preferred grain Highly spiced- chilies often combined with coconut milk Fruit salads sweetened with honey & orange juice POORI

12. East Asia China Japan Korea 5 Flavors: Sweet, salty, sour, bitter, savory

13. China 3 rd Largest Nation Relatively little farmland Long-grain rice & vegetables are main part of diet Cooking Methods: Stir Frying & Steaming –Some deep fried

14. Ingredients Onions Scallions Broccoli Spinach Cabbage, eggplant Peppers Green beans Bean sprouts Mushroom Carrots Pork Chicken Beef Duck Wheat Rice flour Condiments: soy sauce, plum sauce Oyster sauce, Hoisin sauce, Chinese Mustard

15. South Coastal China Heart of Cantonese Cuisine Seafood Steamed or stir-fried Buddha’s delight Dim sum

16. North China & Mongolia Wheat & Millet instead of Rice Cabbage is main vegetable Noodle soups Peking Duck Cooking on dining table

17. Central & Western China Szechuan & Hunan Style Chiles season dishes & sesame oil

18. East Coastal China Sweet & Sour Flavors Steamed dumplings Bird’s Nest Soup

19. Japan 4 main islands 12-15% of land is fertile Balance in cooking is between elegance & simplicity

20. Ingredients Soybean Kobe beef – cattle raised on a special diet Sukiyaki-thin slices of seasoned beef & vegetables, quickly grilled Teriyaki-grilling or broiling small, marinated slices of chicken or fish until shiny Mushrooms

21. Fish cooked with skin on Tempura Sashimi- raw fish with condiments Sushi – vinegary rice that is rolled up in sashimi or nori

22. North & South Korea Kimchee – preserve vegetables by fermentation –Cabbage, daikon radish, or cucumbers –Seasoned with salt, pepper, garlic, chilies & packed in stone jars Bulgogi- –Korean Barbecue

23. Southeast Asia Laos, Thailand, Cambodia, Vietnam –Nam pla or Nuoc nam is a fish sauce which is most important seasoning –Spring Rolls- Thailand –Pho (Beef & Noodle Soup) – Vietnam –O-lam- Laos- Cubed water buffalo meat cooked with beans, eggplant, mushrooms & fennel

24. Recipes Crab Rangoon Egg Rolls Tempura & Soy Dipping Sauce Curried Chicken & Rice Pot Stickers Braised Chicken with Fresh Curry Paste Sukiyaki