Ingredients common to many cultures in the East and Southeast regions of the continent include rice, ginger, garlic, sesame seeds, chilies, dried onions, soy, and tofu. Stir frying, steaming, and deep frying are common cooking methods.
While rice is common to most Asian cuisines, different varieties are popular in the various regions. Basmati rice is popular in the subcontinent, Jasmine rice is often found across the southeast, while long-grain rice is popular in China and short-grain in Japan and Korea.
Curry is a common dish in southern ,western and
southeastern Asia, however it is not as common in East Asian cuisines. Curry dishes with origins in India and other South Asian countries usually have a yogurt base while Southeastern and Eastern curries generally use coconut milk as their foundation.
Southeast Asia or Southeastern Asia is a subregion of Asia, consisting of the countries that are geographically south of China, east of India, west of New Guinea and north of Australia. The region lies near the intersection of geological plates, with heavy seismic and volcanic activity. Southeast Asia consists of two geographic regions:
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 and most populous continent, has many great cuisines.