Griffith TeresaWhen one says “Asian cuisine,” the imagination usually pictures a great variety of beautiful dishes, exquisite combinations of flavors and aromas, and the spirited faces of oriental chefs. And then, perhaps, there are the cozy restaurants scattered through towns and cities in almost every country. Or boxes of Chinese or Japanese food, which someone is carrying, licking his eyes in anticipation of a real treat…
Asian cuisine is usually understood as the culinary traditions of China, Japan, Vietnam, Korea, Thailand, Indonesia, Malaysia, and the Philippines. It is also called Oriental or Oriental Cuisine. In fact, they are very different cuisines. Each of them is characterized by its own atmosphere, its own specific range of flavors, aromas and even colors. But in fact there is something that unites this luxurious variety into the certain unity, which is called the Eastern cuisine (or Asian – as you like it better).
That commonality is a philosophical approach to cooking, serving, and eating. Oriental chefs, be they Chinese or Japanese, Koreans, Vietnamese or Thais, are aware of themselves as both agents of great wisdom from the depths of centuries, and as true inspired artists, and as healers who are called to heal body and soul. Everything from the choice of products to the culture of eating is imbued with the idea of harmony. Tastes are balanced, the consistencies of foods, their aromas and even their shapes are balanced. And, of course, nutrients, vitamins and minerals are in perfect balance – also thanks to the basic cooking methods (quick frying, steaming and other methods of food processing that preserve maximum nutrients). That’s why the Oriental cuisine is recognized all over the world as healthy and wholesome.
If we talk about the Oriental cuisine in general, the product range is quite diverse and exotic for the European at the same time. Of course rice is the basis. Rice is everything in Asia. The Thais, for example, divide all food into rice and non-rice. They call rice “khao”, and vegetables, fruits, seafood, meat, all kinds of spices are “kap khao”, that is what is eaten with rice. It is said of a Chinese man who has lost his source of income that he has “broken his rice bowl.” Rice is served as a main dish, a side dish for vegetables, seafood, meat, etc., as an ingredient of various salads – sweet, salty, and spicy… Rice is used to make biscuits, rice wine, rice vinegar, and rice noodles.
Seafood is the second most consumed item. Fish and other seafood, including all kinds of crabs, shrimps, oysters, and seaweed, have made the Japanese cuisine famous. Without exaggeration the most popular Oriental dish in the world is Japanese sushi. Cooked from raw fish with rice, wrapped in nori seaweed, they are served with exotic spices – wasabi, pickled ginger, special soy sauce. Sushi is a whole culture within the original Japanese culinary school. For several decades, sushi hasn’t lost its popularity all over the world. Sushimans add exquisite accessories for cooking sushi and laying the table to their collections. Schools of sushi masters are being opened, television programmes and publications in mass media about various methods of preparation of sushi, their correct serving to the table, and about history of this truly unique phenomenon are perceived with great interest.
Seafood in the East is, of course, not only sushi. Many fish dishes represent Chinese, Vietnamese and Korean culinary traditions. Fish either changes its taste beyond recognition with whimsical combinations of spices, or appears in its most natural flavor, shaded by juicy vegetables or classic Oriental soy sauce.
It is possible to make a peculiar and very approximate “food map” of Asian cuisine, presenting each culinary tradition with the most popular product. Then the Chinese cuisine will most likely be indicated by all kinds of noodles and dishes based on them. Japanese cuisine, as already mentioned, is famous for seafood and, probably, misso soup made of special fermented soybean paste. The Thai cuisine will offer its poultry dishes with fruits, Vietnam offers a great variety of rice dishes with vegetables, Indonesia offers curries, and Korea offers wonderful spicy marinades.
Most researchers are inclined to believe that the healthfulness of Oriental cuisine is generally due to the low consumption of meat and animal fats. Indeed, for China, Japan, Korea or, say, the Philippines, meat is more of a luxury. After all, cattle farming in these countries has never been as developed as in Europe. Thus, the lack of vast pastures with succulent grass has served the inhabitants of Southeast Asia well. For centuries they have been characterized by excellent health and active longevity. In China, for example, the highest percentage of people whose age exceeds 100 years. At the same time, China and Japan have the lowest percentage of cancer cases.
And how slim are the Asians! Among them, there are almost no shapeless obese men and women. First of all, because of the balance of oriental dishes. Second, because of the special culture of eating. Tiny bowls and saucers, small pieces of food, which are convenient to grasp with chopsticks, this is a recipe for harmonious satiation without risk for the figure and health. In addition, chopsticks are an excellent tool for developing fine motor skills in children. Special studies have shown that oriental children who eat with chopsticks are significantly superior intellectually to their peers who are accustomed to the spoon.
And, of course, the attitude toward food as a pleasure, and toward cooking as an art – also explains a lot. And the spirited faces of the skilled cooks, the sumptuous variety of dishes, and the unforgettable taste. All this adds up to a magical combination of words – “Oriental Cuisine”.