Within China there are three distinct regional cui-
sines: Shanghainese, whose regional food is known for
its hot and spicy chili pepper flavoring and distinctive
red-colored meats. Cantonese and Chaozhao regions
associated with flavorful meat and vegetable combi-
nations. Beijing, Mandarin, and Shandong regions
serve noodles and steamed bread dumplings used
instead of rice as the foundation of most meals.
Japan is an island nation and much of its food uses
fish and fish-based ingredients. Rice is a staple in Japa-
nese cooking as are sliced, salted vegetables.Soyprod-
uctssuchas tofu, soy sauce and soy pastecalledmisoare
used in many dishes. Foods of Japan also include sushi,
meats flavored with teriyaki sauce, and lightly battered
and fried meats, fish, and shellfish called tempura.
Korean food is a blend of Chinese and Japanese
influence, yet it has its own distinct flavors including
soy sauces, garlic, ginger, chilies, pine nuts, and ses-
ame seeds among other spices and foods. Traditional
Korean meals include meats and seafood. Most meals
include a vegetable dish called gimchi made of grated
vegetables pickled with garlic, chili, and ginger.
Southeast Asian Food: Vietnam, the Philippines,
Malaysia, and Singapore.
Vietnamese cuisine relies on rice and vegetables as
its foundation with meat and fish used sparingly. Fish
sauces callednuocmamis the main flavoring. Fruits
such as bananas, mangoes, papayas, coconut, and
pineapple are also an important part of each meal.
Philippines cuisine is a unique blend of Spanish,
Japanese, Chinese, Islamic, and American influences.
The typical day includes four meals, three main meals
and a light afternoon snack. Unlike other Asian diets,
meat is very important. Favorite meats include pork,
beef chicken, andwaterbuffalo in the rural provinces.
Rice and noodles are served with most meals and
vegetables such as broccoli, bitter melon, mung bean,
bean sprouts, and okra.
Malaysia and Singapore share a spicy cuisine
incorporating Chinese, Muslim, and Indian influen-
ces. Traditional foods include meat kebabs called
Satays which are served with a spicy peanut sauce.
Curry is a favorite spice and is mixed with meat and
marinades. Rice and Chinese noodles are eaten daily.
Deserts made from coconut milk, green noodles, sugar
syrup, and sweet beans are local favorites.Southern Asian Food: India.
Indian cuisine has influenced food from the Indian
peninsula, across the regions to the West including
Afghanistan, Pakistan, Sri Lanka, and as far south as
Indonesia. Indian cuisine is the only Asian diet that
includes dairy products usually in the form of yogurt
and cheese. Known for its spicy seasoning, Indian
cuisine uses a variety of spices such as curry, saffron,
cumin, cardamom, ginger turmeric, coriander, tamarind,Merits of traditional Asian dietsCambodianChineseFilipinoHmongAsian IndianLaotianVietnameseStaple foods
Rice
Fish
Tea
Rice
Vegetables
Green Tea
Rice
Vegetables
Seafood
Fruit
Rice
Vegetables
Meat
Fish
Cereals
Rice
Vegetables
Rice
Vegetables
Fish
Rice
Fish
FruitMerits of diet
Low in fat
Low in sugarReduces risk for heart
disease and certain
cancers
Reduces risk for heart
disease and cancersLow in fat
Low in sugarLow in fat
Low in sugarLow in fat
Low in sugarLow in fat
Low in sugar(Illustration by GGS Information Services/Thomson Gale.)
KEY TERMS
Antioxidants—Substances believed to protect the
body from the damage of oxidation.
Diabetes—A disease that causes an abnormally
high level of glucose (sugar), to build up in the
blood.
Hinduism—A broad group of religious and philo-
sophical beliefs from India. It is characterized by
belief in reincarnation, one God with many forms,
and the pursuit of transcending the evils of earth.
Hypertension—High blood pressure.
Menopause—The time in a woman’s life when
menstruation stops.
Obesity—Over weight.
Osteoporosis—A weakening of the bones that is
caused by calcium deficiency.Asian diet