General Philosophies About Food in Asian Culture
Asian cultures value frugality, and wastage is frowned upon. Thus, many ingredients are used to their fullest, such as the coconut in Thai cuisine.
No part of a veggie is inedible. Bony leftovers from meat cuts can be cooked into delicious wholesome broths.
Barbecue Traditions Across Asia
Barbecue is enjoyed across Asia, with each nation putting its own unique spin on the art of grilling. From street food to elaborate feasts, the variety is endless.
China, Hong Kong and Macau
- Northern China: Shaokao - heavily spiced foods on skewers in night markets
- Southern China: Chuanr - popular street food with various meats and seafood
- Hong Kong and Macau: Char-siu - honey and soy sauce marinated pork
Japan
- Emphasis on vegetables and seafood
- Yakitori - grilled chicken skewers with various sauces
- Soy-based marinades for savory flavors
Southeast Asia
- Satay - popular across Thailand, Malaysia, Singapore, Indonesia, and Philippines
- Various meats including chicken, lamb, beef, and in non-Muslim areas, pork
- Unique regional variations and marinades
This philosophy extends beyond just cooking - it's a way of life that emphasizes respect for food and its sources. Every part of an ingredient is valued and utilized, creating a sustainable approach to cooking and eating.
The Asian approach to food is not just about sustenance, but about creating a sustainable and respectful relationship with our food sources while minimizing waste.