East Asia is a diverse and colourful region of the world. From hearty Vietnamese broths to the fresh and healthy flavours of Japan, you’ll be spoilt for choice by the variety of food on offer.
China
While takeaway restaurants have led to an unfair association between Chinese food and MSG laden sauces; authentic Chinese cuisine is light, flavourful and fragrant. Garlic, chilli and ginger are often referred to as the ‘holy trinity’ of Chinese cooking and will provide the foundation to many dishes.
Styles of cooking will vary depending on which region of China you visit. For instance, Cantonese chefs aim to elevate the original flavours of ingredients, resulting in delicately spiced dishes that highlight the texture and overall taste. Meanwhile, food from the Sichuan province is renowned for its bold flavours, generous use of garlic and mouth-numbing spices. Popular Chinese dishes include:
- Crispy Peking Duck – roast duck served with steamed pancakes, spring onions, cucumber sticks and a sweet bean sauce.
- Xiaolongbao – steamed dumplings filled with pork or crab meat and a flavoursome soup.
- Dim Sum – a variety of bite size dishes such as steamed buns, spring rolls and steamed green vegetables, all served in small bamboo baskets.
Vietnam
The food of Vietnam is a cultural blend of classical French cuisine and some of the delicate herbs and spices from China and India. Many of the key ingredients used in Vietnamese cooking bare similarities to its close neighbours, Thailand and Cambodia; yet Vietnamese food remains distinct. Dishes tend to be less spicy and are lighter and more fragrant. Meals are composed of many shared dishes served altogether. A typical table may feature rice dishes, grilled meats, vegetables, soups and fresh fruit all presented at once and enjoyed at a leisurely pace.
Traditional Vietnamese dishes include:
- Phở – Vietnam’s national dish, consisting of a fragrant broth with rice noodles, herbs and meat or vegetables.
- Gỏi cuốn – translucent spring rolls filled with greens, sometimes meat and herbs.
- Bánh mì – a crusty baguette split lengthwise and filled with various savory ingredients, including shredded pork or jackfruit and pickled vegetables.
Japan
Japanese food is known for its impeccable presentation and its clean flavours. As the island is surrounded by oceans, seafood is widely consumed. However, due to its Buddhist heritage the country also has a strong history of vegetarianism.
Much of Japan’s cuisine is flavoured with dashi stock (seaweed in the form of dried kelp called konbu), soy sauce or miso (made from soybean paste). The flavours are simple and elegant, while the ingredients are often incredibly fresh and hailed for their beneficial, healthy properties. Popular Japanese dishes include:
- Sashimi – thinly sliced raw food, including raw seafood, beef and chicken.
- Sushi – perhaps the most famous of Japanese dishes. Sushi refers to rolls of vinegar -flavoured cold rice served with a garnish of vegetables, egg or raw seafood.
- Tempura – delicately battered and deep-fried seafood or vegetables, often served with a light dipping sauce.
Korea
Koreans have perfected the art of preserving food, which is reflected in the cuisine. Many dishes are pickled, salted or fermented, and spicy food is high on the agenda. Typically, each person will eat a bowl of rice with their meal, as well as their own bowl of soup or stew. Dinner at a Korean household almost always features a variety of different side dishes, known as banchan. The side dishes and main dishes are served family-style in the middle of the table and everyone helps themselves.
Since Korea is a peninsula, many dishes feature fresh seafood, but beef and tofu are also very popular. Traditional Korean dishes include:
- Bibimbap – a rice bowl typically topped with sautéed vegetables, chilli paste, meat and a raw or fried egg.
- Korean Barbecue Bulgogi – thin, marinated slices of beef or pork, grilled on a barbecue or on a stove-top griddle.
- Kimichi – a traditional side dish made from salted and fermented vegetables with a variety of seasonings, often spicy.