Asians, Diet of Health Article

Asians, Diet of

With forty-seven countries, innumerable tribes, and thousands of distinct languages, Asia is home to more ethnic groups than any other part of the world. In addition, the geography and climate of Asia are as diverse as its nations and peoples. From the lush rice paddies of the Philippines to the crowded Tokyo metropolis to the rainforests of Indonesia, there is a staggering variety of fruit, food, and spices in this extraordinary part of the world. Asia can be divided into three regions: East Asia (including China, Taiwan, Japan, and Korea); Southeast Asia (including Malaysia, Singapore, and the Philippines); and South Asia (including India and Sri Lanka).

The Thread that Binds Asia

Though each Asian country and region has its distinct flavors and cooking styles, almost all share one food in common—rice. But rice is not eaten in the same manner in each country. As a staple food central to survival, especially during times of famine, rice has acquired an almost sacred status in Asian society, and it is served in many ways. It is cooked as a significant part of each meal of the day, incorporated as a main ingredient in confections such as candy and cakes, fermented to make wine (Japanese sake) or beer, or sometimes given as an offering to the gods to ensure a good harvest. Rice is a potent culinary and spiritual staple in Asia.

Asian Fruit

The fruits of Asia are unlike those of any other part of the world. The tropical climate of South and Southeast Asia, and the mild climate of East Asia, create a hospitable environment for many different fruits to grow. Fruit is a significant part of the Asian diet and is usually eaten as a dessert with lunch or dinner. In East Asia, oranges, quince, dates, pears, strawberries, cherries, watermelon, peaches, and grapefruit are eaten widely. In South and Southeast Asia, there are unique fruits such as sweet mangoes (originally from India), which are eaten individually or made into ice cream or other confections, and green mangoes, which are used widely in Vietnam, the Philippines, and India, where they are made into chutneys or curries (which are used as a broth, stew, or dry seasoning).

Coconuts are popular in Southeast Asian cuisine. Coconut milk is used for curries in Thailand, Malaysia, Indonesia, South India, Myanmar, and the Philippines. It is also a delicious beverage, and is often drunk straight from the coconut with a straw. Coconut meat is added to desserts and salads. Other tropical fruits found in Asia include guava, papaya, pawpaw, starfruit (carambola), mangosteen, sour sop, jackfruit, longan, rambutan, durian, pineapple, and lychee.

Other Common Ingredients Used across Asia

Nuts are popular in Asia, eaten plain as snacks or mashed into porridge and sauces. In Malaysia and Indonesia, satays (peanut-based sauces) flavor chicken and beef dishes. The Chinese bake almond cookies and make rice cream with almonds or hazelnuts. Steamed cakes with almonds or macadamias are also common, and rice puddings with fruit, raisins, almonds, walnuts, or hazelnuts are popular desserts in India. Both East and Southeast Asia boast stir-fry dishes with peanuts, while India flavors its rice with lemon and peanuts.

East Asian Food

China. Different regions of China have distinct tastes in food. Shanghainese cooking is known for its spicy chili flavoring and trademark redcolored meats. The Cantonese and Chaozhao regions are known for cooked meats and vegetables; and in the Beijing, Mandarin, and Shandong regions steamed bread and noodles are used as staples instead of rice. The most prized food staples in China are rice and wheat, though yams, taros, and potatoes are eaten when rice and wheat are not available. Chinese vegetables are mostly imported from Central Asia, including cucumbers, coriander, peas, sesame, onions, grapes and pomegranates, tomatoes, maize, sweet potatoes, peanuts, mushrooms, and daikon (radish). Preserved foods are popular, including pickled foods, fermented vegetables, and smoked and salted meats. Other well-known seasonings that are used include salted black beans (douchi), sweet and salty sauce, garlic, oyster sauce, soy sauce, black fungus, chilies, hoisin sauce, ginger, sesame seeds, and sesame oil.

The Chinese cook most of their food by mincing the ingredients and sautéing them in a deep pan called a wok. Little fat is used to season the meals, but plenty of fresh flavorings are added, such as ginger, chilies, soy sauces, scallions, oyster sauce, and fagara (Szechuan pepper). In the cities, most people cook over a gas stovetop, while in the country they use a brick stove to cook several dishes at once, including the rice. Tea is the most common beverage, though sodas are also popular.