EAST ASIAN CUISINE

Rice is one of the staple food of East Asian countries.

Rice was first cultivated in Korea.

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Pho is a Vietnamese noodle soup.

It is made from beef bones, ginger, onions, and lots of aromatic spices.

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Lo mein is a Chinese noodle soup.

It is made with thick wheat-based noodles.

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Tofu is originated in Japan.

Tofu is made from soy.

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Japan's tea ceremony is called "chanoyu".

Chanoyu means hot water for coffee.

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The concept of “yin and yang” – the idea that in every aspect of life there are two opposing forces that must be balanced (male and female, dark and light, soft and hard, etc.) – has a profound effect on Chinese cuisine.

Dishes often include two opposing flavours: sweet and sour, soft and crunchy, flavourful and neutral.

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Congee is a Korean rice porridge.

Congee is made by boiling rice in a great deal of water until it breaks down into a pudding-like consistency.

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Sushi is a Japanese dish.

It is made of rice and fresh fish and presented in many ways and shapes

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Udon is chewy noodle made from wheat flour.

This cuisine is one of the most popular foods in Korea which is delicious and inexpensive.

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Sashimi refers to a thinly sliced cooked food such as raw beef, chicken, horse and fish.

The popularity of this dish dates back centuries ago before the Japanese people ate sushi.

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