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Lists of food and beverage topics
List of Asian cuisines
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List of Asian cuisines

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Location of the continent of Asia.

This is a list of Asian cuisines, by region. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture or region. Asia, being the largest, most populous and culturally diverse continent, has a great diversity of cuisines associated with its different regions.

Central Asian cuisine

Main article: Central Asian cuisine
Location of Central Asia. In some definitions, it also includes Afghanistan (south of area shown).
  • Central Asian cuisine includes food from Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan and Uzbekistan.
    • Bukharan Jewish cuisine - cuisine of the Bukharan Jews with great influence from Uzbek cuisine.
    • Kazakh cuisine – cuisine of Kazakhstan. Traditional Kazakh cuisine revolves around mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food.
    • Kyrgyz cuisine – originating in Kyrgyzstan, is similar in many respects to that of its neighbors, particularly Kazakh cuisine. Traditional Kyrgyz food includes mutton and horse meat, as well as milk products. The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life.
    • Tajik cuisine – traditional cuisine of Tajikistan, has much in common with Afghan, Russian, and Uzbek cuisines. Plov, also called osh, is the national dish in Tajikistan, as in other countries in the region. It consists of chunks of mutton, carrots and rice fried in a large cast-iron cauldron similar to a Dutch oven. Green tea is the national drink. Traditional Tajik meals start with a spread of dried fruit, nuts, halva, and other sweets arrayed on the table in small dishes, and then progress to soup and meat, before finishing with plov.
    • Turkmen cuisine – cuisine of Turkmenistan. It is similar to that of the rest of Central Asia. Plov is the staple, everyday food, which is also served at celebrations. Turkmenistan is perhaps most famous for its melons, especially in the former Soviet Union, where it was once the major supplier. Meals are almost always served with naan, Central Asian flat bread, known locally as "çörek".
    • Uzbek cuisine – cuisine influenced by local agriculture, as in most nations. There is a great deal of grain farming in Uzbekistan, so bread and noodles are of importance, and Uzbek cuisine has been characterized as "noodle-rich". Mutton is a popular variety of meat due to the abundance of sheep in the country and it is a part of various Uzbek dishes. Uzbekistan's signature dish is palov (osh) made with rice, pieces of meat, grated carrots and onions.

East Asian cuisine

Location of East Asia.

East Asian cuisine has evolved with common usage of oils, fats and sauces in the preparation of dishes.

An assortment of Hong Kong dim sum delicacies
Hot pot featuring a simmering soup stock involving a variety of Chinese foodstuffs and ingredients that are served beside the pot for the diners to put in.
Different varieties of nigiri-sushi
Kaiseki is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques used in the preparation of such meals, and are analogous to Western haute cuisine.
  • Japanese cuisine is known for its emphasis on seasonality of food (旬, shun), quality of ingredients and presentation. Japanese regional cuisine includes a vast array of regional specialties known as kyōdo ryōri in Japanese, many of them originating from dishes prepared using local ingredients and traditional recipes.Sushi and sashimi are both part of the cuisine of the island nation. The Michelin Guide has awarded Japanese cities by far the most Michelin stars of any country in the world (for example, Tokyo alone has more Michelin stars than Paris, Hong Kong, New York, LA and London combined).
    • Traditional cooking methods eschew the use of oils and fats, with a focus on featuring the delicate flavors of the natural ingredients. Due to an abundant seafood supply, the traditional Japanese diet featured minimal use of meat; however, modern Japanese cuisine includes an extensive variety of popular meat dishes. Japanese cuisine offers a vast array of regional specialties that use traditional recipes and local ingredients.
    • Japanese wine
    • Okinawan cuisine is the cuisine of the Japanese island of Okinawa. Due to the difference in culture, climate, vegetables and other ingredients between Okinawa and mainland Japan, Okinawan cuisine is very different from Japanese cuisine. The cuisine incorporated influence from Chinese cuisine and Southeast Asian cuisine due to trade. The sweet potato, introduced in Okinawa in 1605, became a staple food there until the beginning of the 20th century. An article about Okinawan food written by Kikkoman stated that Goya (bitter melon) and Nabera (luffa or towel gourd) were "likely" introduced to Okinawa from Southeast Asia. Since Ryūkyū had served as a tributary state to China, Okinawan cooks traveled to Fujian Province to learn how to cook Chinese food; Chinese influence seeped into Okinawa in that manner. The same Kikkoman article states that the method of distillation of awamori likely originated from Siam (Thailand) and traveled to Okinawa during the 15th century. After the lord of the Kagoshima Domain subjugated Ryūkyū, Okinawan cooks traveled to Japan to study Japanese cuisine, causing that influence to seep into Okinawan cuisine.
    • Nagoya cuisine
    • Ainu cuisine
Hanjeongsik, a full-course Korean meal with an array of banchan (side dishes)
Bibimbap, a Korean rice dish filled with white rice topped with namul or kimchi and gochujang, doenjang commonly added by a raw or fried egg and sliced meat on top.

North Asian cuisine

North Asian cuisine includes the cuisines of the people from North Asia. It mostly consists of the culinary traditions of the ethnic groups and indigenous people who live in the Asian part of the Russian Federation. Those cuisines have characteristics of Turkic and Mongolian cuisines.

South Asian cuisine

See also: Cuisine of the Indian subcontinent
Location of South Asia.

South Asian cuisine includes the cuisines from the Indian subcontinent and when included in the definition, also that of Afghanistan. It has roots in South Asia, including practices taken from the Hindu beliefs practiced by the large population found in the region, alongside in some regional cuisines, certain influences from neighboring regions and cultures, particularly from Muslim cultures of the Middle East and Central Asia. Dishes in this area of the world are known for their use of hot peppers, black pepper, cloves, and other strong spices along with the flavored butter ghee. Common meats include lamb, goat and chicken; beef is not as common as in western cuisines because the tenets of the Hindu faith prohibit its consumption. Other staples of many of the cuisines include rice, chapati made from wheat and barley, and beans. The cuisine of South Asia has mostly indigenous roots, as well as influences practices taken from foreign origin empires.

Naan, a type of flat bread from the former regions, is a common part of meals in many parts of South Asia.

Southeast Asian cuisine

Location of Southeast Asia.

Southeast Asian cuisine emphasizes lightly prepared dishes with strong aromas, featuring such flavors as lemongrass, fermented fish sauce and pastes, and ginger. Ingredients in the region contrast with the ones in the Eastern Asian cuisines, substituting fish sauces for soy sauce and including such ingredients as galangal, tamarind and lemongrass. Cooking methods include stir frying, boiling and steaming.

West Asian cuisine

Main article: West Asian cuisine
See also: Levantine cuisine
Location of Western Asia.
  • West Asian foods and dishes
  • Kabsa is a traditional Yemeni dish.

    Kabsa is a traditional Yemeni dish.

  • Hummus with pine nuts at the Maxim restaurant in Haifa, Israel.

    Hummus with pine nuts at the Maxim restaurant in Haifa, Israel.

  • Syrians are renowned for producing dried apricot paste

    Syrians are renowned for producing dried apricot paste

  • Chicken Fesenjān with Persian rice, an Iranian dish

    Chicken Fesenjān with Persian rice, an Iranian dish

  • Fatayer is a meat pie or pastry that can alternatively be stuffed with spinach (sabaneq), or cheese (jibnah). It is eaten in Turkey, Syria, Lebanon, Jordan and other countries in West Asia.

    Fatayer is a meat pie or pastry that can alternatively be stuffed with spinach (sabaneq), or cheese (jibnah). It is eaten in Turkey, Syria, Lebanon, Jordan and other countries in West Asia.

  • Fahsa is a famous Yemeni dish, containing beef or lamb meat cooked in a stony pot called Madara.

    Fahsa is a famous Yemeni dish, containing beef or lamb meat cooked in a stony pot called Madara.

  • Falafel balls

    Falafel balls

  • Adjarian Khachapuri from Georgia

    Adjarian Khachapuri from Georgia

  • Armenian Ghapama made with butternut squash, instead of pumpkin

    Armenian Ghapama made with butternut squash, instead of pumpkin

  • Light snacks of Azerbaijani cuisine

    Light snacks of Azerbaijani cuisine

See also

External links


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