When people talk about Asian dishes, they mean a broad concept that includes the cuisines of countries such as Japan, China, Korea, Vietnam, Thailand, and all the countries of Central Asia. That is, it's not so much a geographic location as the belonging of the local people to a certain group. Afghan cuisine, say, is not considered Asian but rather Arabic, while Turkish cuisine would be Middle Eastern.
The five most commonly used ingredients in Asian cuisine recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Sugar | 398 | 0 | 0 | 99.7 |
| Soy sauce | 51 | 6 | 0 | 66.6 |
| Onion | 41 | 1.4 | 0 | 10.4 |
| Carrots | 33 | 1.3 | 0.1 | 6.9 |
| Bell pepper | 27 | 1.3 | 0 | 5.7 |
A huge number of Asian cuisine recipes differ from one another in many ways. Japanese cooking, for instance, leans toward greater balance, low use of fats, and an abundance of fish and rice. Kazakh, on the contrary, favors hearty, fatty dishes with lots of meat: beef, mutton, and so on. In Muslim countries there are no recipes with pork — there this meat is considered unclean. The Chinese, however, actively use this product in their dishes.
This means there are no set markers by which an Asian dish can be identified. You'd have to talk about the culinary preferences of a particular country. Thai and Korean cuisines love hot spices — the same can be said of Chinese. In Japan, they adore rice — they use it to make not only first and second courses but also desserts and alcoholic drinks.
Perhaps it's fair to say that Asian cuisine has a weakness for thick soups: they're eaten in all of these countries. Only in each of them they're called differently: lagman, ramen, tom yum, danhuatang, kugukuksu, pho. And many of the first courses include some kind of noodle: somewhere homemade, wide and flat, somewhere rice or egg, round, or glass.
The five fastest Asian cuisine recipes:
| Name of the dish | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Chinese oyster sauce | 5 min | 99 | +14 |
| Wakame soup | 5 min | 20 | +67 |
| Chinese hot sauce | 5 min | 158 | +33 |
| Spicy garlic sauce on mayonnaise with chili | 5 min | 448 | +2 |
| Bananas in rice paper with cottage cheese | 10 min | 203 | +48 |
An incomplete list of countries (republics, regions) whose cuisines are usually classified as broadly Asian:
Afghanistan, Buryatia, Kazakhstan, Kyrgyzstan, Mongolia, Tajikistan, Tibet, Tuva, Turkmenistan, Uzbekistan; Hong Kong, China, Korea, Macau, Manchuria, Taiwan, Japan; Burma, Brunei, Vietnam, Indonesia, Laos, Malaysia, Singapore, Thailand, the Philippines; Bhutan, Nepal.