Food In Asia
by Bryan Chen
1. South Asia
2. Cheese
3. Mutton
4. Mongolia
5. Russia (Siberia)
6. What did the Mongol warrior eat? This video provides a brief overview of the diet and cuisine that powered the famous Mongol fighting force that conquered much of North Asia some centuries ago. Unsurprisingly, many of the foods consumed then are still consumed now by Mongols today.
7. Mongolians rely heavily on their livestock to produce dairy products, like the cheese shown here. Dairy is consumed mostly in the summer, when the animals can be fed and nurtured to produce.
8. In the winter months, when livestock cannot be fed well enough, animals become the main focus of the Mongolian diet. Foods like mutton, shown here, are cooked and eaten. The Mongolians do not waste any part of the animal, as food is not plentiful on the Mongolian steppes.
9. Saudi Arabia
10. Western Asia
11. Israel
12. Iran
13. During dinnertime, Saudis will eat a variety of foods that they have eaten for hundreds of years. Some popular foods include Harees, which is popular during Ramadan, and Kabsa.
14. This video is a traditional recipe for Kabsa which is similar to a biriyani from India. It is usually eaten during lunch or dinner.
15. Protein
16. Spices
17. Dates are commonly eaten in Saudi Arabia and a majority of the Middle East. Dates have been cultivated since man had arrived in the Middle East. It is a common snack for people to have after meals.
18. In Israel, hummus is a very common food eaten with pitta bread and falafel. It is readily available in the streets and is very delicious.
19. Falafel has been around for thousands of years dating back to the original Jews in Canaan. It is a deep fried ball of chickpeas and fava beans. It is also eaten with hummus.
20. Israel Foods in America became popular around the 1970s and 1980s and the differences between American hummus and falafel are noticable compared to Middle Eastern style. The article explains the some of the differences between the recipes https://www.chowhound.com/food-news/202563/american-and-mediterranean-hummus-what-is-the-difference/
21. Dates are often eaten after dinner like a small snack. Dates aren't strictly an Israeli food but a Middle East common food.
22. Kebabs are commonly eaten in Iran and are sold in small shops on the street as well as in restaraunts. They are usually made of ground beef or lamb mixed with spices. Then they are grilled over hot coals.
23. Traditional Iranian Kebabs
24. Kebabs originated from Persia but have been eaten all over the world thanks to our modern connections. Europeans eat a variation of a kebab called doner kebab and in America they have gyros which is cooked the same way as a kebab.
25. In this region, proteins can be split into two categories. Meats, and lentils. Both of these are equally common in South Asia, but depending on region, you can see an abundance of one or the other.
26. The most common meats in this region are lamb and chicken. While beef and pork are popular, the Hindu majority in India doesn't eat beef, and the Muslim majorities in Pakistan and Bangladesh don't eat pork. Meats in this region are commonly prepared in a curry or broth, or are served dry, but heavily seasoned.
27. Lentils, on the other hand, are common in almost all parts of South Asia. A common dish, daal, is made by boiling lentils in water, until you have a yellow-orange stew. This warm dish often serves as a side to lunch or dinner meals.
28. Stews are some of the most common types of food eaten in Iran. They are usually made with vegatables and some kind of meat. There are many different kinds of stew made in Iran but only a select few are eaten everyday.
29. East Asia
30. North Asia
31. Japan
32. Siberian Fish
33. China
34. Korea
35. This video shows a Siberian fish market, where business is still happening when the temperature is far below zero. Hundreds of years ago, fish would have been eaten in these conditions, similar to how they are displayed here.
36. This image depicts a man fishing in a Siberian river. The people here treat fishing as a part of their heritage and culture. Fishing to them is not only a way to sustain themselves and provide food, but also a cultural connection to those that came before them.
37. When people think of Japanese cuisine, sushi is usually the first thing that comes to mind. This video imparts a short summary of sushi throughout Japan's history. As anticipated, many of the sushi-making methods have thrived from past until present, and continue to leave a mark on Japanese cuisine today.
38. This image depicts Narezushi: Japan's original sushi. Narezushi was first produced in the 8th century as a means of keeping fish fresh. Fermentation was discovered to extend the storage life of fish, thus creating Japan's first sushi.
39. Kimchi is considered "Korea's national pride and treasure". This video demonstrates the process of creating kimchi and how it has been passed on through generations. Kimchi originated during the 1st century BC to the 7th century AC. At the time, fermentation was used as a means to keep food fresh during Korea's long, harsh winters.
40. Fermentation of kimchi is a process. This image portrays different stages in it's formation. To Koreans, kimchi is not only a way of keeping cabbage fresh, but also a way of connecting culturally with relatives, ancestors, and those close.
41. As China's climate heats up, so does its cuisine. Mapo Tofu has been a staple in Chinese cuisine, and continues to be one today. This video highlights the history of Mapo Tofu throughout China and its significance.
42. First created in 1862, Mapo Tofu has been a tradition of Chinese families for centuries. This picture depicts the simple, yet complicated structure of Mapo Tofu. With China's climate being temperate and tropical, the people living within eat spicier foods, leading to a spice-based cuisine.
43. Grains
44. In this region, common grains include wheat and rice. Wheat is used to make flat breads, a common food item that accompanies many different meals, and comes in different forms. White Wheat breads such as Naan tend to be thicker, while whole-wheat breads like Roti are thinner. Rice, on the other hand, is used as a main ingredient, with spices and vegetables added to it
45. Throughout history, flat breads have been prepared on various mediums. At first, they were made on small pans, where cow dung was used as fuel. Now, they are more commonly made in gas or electric stoves, and even more recently, automated machines, which only require electricity, wheat, water, and oil. Attached is a video showing the process of making such a bread.
46. Compared to other grains, wheat and rice are by far the most common in India, which makes up the majority of the Indian subcontinent. For reference, see above image to see a graph showing the comparison.
47. In terms of grains, this region tends to be similar in all its countries, including India, Pakistan, and Bangladesh. The prominence of rice stems from the vast expanse of arable land, and that leads to heavy production of rice. The region receives heavy rain, making conditions to grow rice suitable.
48. This region's dishes are heavy in spice, giving both flavor and aroma to food from South Asian cuisine. Some of these more prominent spices include cumin, turmeric, black pepper, chili pepper, cloves, and ginger.
49. Curry, a very prominent dish in South Asia uses these spices in the dish. In fact, curry is made by blending various spices, and depending on which ones are used, the flavor and color can drastically change. Curries are found all throughout South Asia, although the spices used may vary.
50. In Bangladesh and Pakistan especially, being Muslim majority countries, a specific type of curry is popular, called Illish Curry. This is a curry using fish as a protein, marinated in turmeric and chili paste, which is then served in a Mustard gravy alongside rice. The whole fish is eaten, including the eyes.
51. A modernized way of making these breads, through an advanced machine.
52. This image depicts sushi as one would see today.
53. Alongside Mapo Tofu, Kung Pao Chicken has been a family tradition in China for centuries.