East Asian Cuisine and Recipes

One of the world's greatest and most ancient culinary traditions, Chinese cuisine is ordered on the Eight Great Traditions —  regional styles that form the foundation of most differences in Chinese cooking. Read more »

India is almost more civilization than country. It is an ancient and complex society, and not surprisingly so is its food. The climates and cultures of India determine the nature of regional dishes. The northern parts of India are wheat country. Bread of all kinds accompanies meals. In the torrid climate of the south, rice grows best and is on every plate. Read more »

Indonesia — a vast archipelago often called the Spice Islands — sits at the crossroads of many cultures. Indian, Chinese, Malay, Dutch, Portuguese — all these culinary traditions have influenced the cooking of Indonesia. From snowy mountains to steamy rainforest, Indonesian cuisine is marked by a bold use of spices and herbs, the calming creaminess of coconut milk and the sweet touch of palm sugar. Rice is the most common starch. A variety of vegetables are simmered in stews or tossed in cooling salads. Mild and spicy sauces, called sambals, add flavor to most dishes. Read more »

Japanese cuisine is known for the direct simplicity of its dishes, as well as the striking beauty of their final presentation. Freshness is key, and light, healthy meals with a bold punch of flavor are the norm. Read more »

Filipino cuisine is an amazing amalgam of native, Chinese, Indonesian, Malaysian and Spanish cooking. Popular dishes are adobo, pancit, lumpia, sinigang and halo-halo. Filipinos love bold flavors and rich dishes. Abundant use of patis, or fish sauce, soy sauce and sugarcane vinegar give food a bold punch. Rice is a staple. Chicken and pork are favorite meats. Read more »