2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
No matter how advanced our world is, we often succumb to manipulation. To this day, some people do not distinguish between different types of Asian cuisine, which is unforgivable. Perhaps we are more accustomed to putting the denominator of Chinese and Japanese cuisine, which are very different in nature.
Chinese food is considered one of the richest and most diverse cuisines in the world. It originates from different parts of China and is widespread in many other parts of the world. Japanese, on the other hand, is delicious, harmonious, natural - a real paradise for the stomach. It is also extremely sophisticated. Both Chinese and Japanese would be very offended if you confused one kitchen with another.
Most traditional Chinese dishes are fried in a deep wok. The food is stirred often so as not to burn in the solid amount of oil. In contrast, the Japanese prefer to bake or grill tepanyaki. This is a flat grill on which food is baked, not fried. In this way the dish is baked juicy on the inside, but well baked on the outside. In the preparation of some dishes in Japan, such as tempura, for example, cooking takes place in dishes with hot fat - deep fryers. However, this is in isolated cases.
Raw food is especially revered in Japan, while in China it is almost non-existent. When the food has not undergone heat treatment, it is seasoned with green onions, garlic or other flavors. It is no coincidence that the most famous dishes of Japanese cuisine are sushi and sashimi - the fish is only marinated, but not cooked.
The main food in Japanese cuisine is fish, chicken and beef. The Chinese, for their part, prefer mainly pork and beef.
There are main differences in the two kitchens with spices. While in one spice it is considered a dish, in the other it remains just a spice. In Chinese cuisine, various herbs and spices are often used, which give a completely new taste to food. Japanese cuisine relies more on the taste of the food itself.
Tea is an indispensable part of Asian cuisine. While in China they prefer black tea, in Japan they bet mainly on green. In both cultures, it is intended to aid digestion. This is especially important when consuming so much fried and fatty foods.
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