The Exoticism of Asian Food that Wil Never be Forgotten

Every country in the world has a unique lifestyle. Ranging from fashion, language, and culture to the taste of cuisine. For example, countries in Asia have a distinctive taste, type of seasoning, and food ingredients to different processing. The exoticism of Asian food lies in the use of abundant spices.

Asian culinary characteristics are caused by traditional culture, such as cooking methods, eating habits, and inherited recipes. Each has a distinctive flavor such as soy sauce, salt and spices. Food ingredients owned by each country are characteristic of each country’s cultural recipe. Very different from European countries, European dishes do not require a lot of herbs and spices. Asan The virtue of the food can become the identity of the country of origin. Call it Japan, where some of the food is served in raw conditions, such as sushi and sashimi, by seeing it, people already know that the food comes from Japan. Following are the features of some Asian cuisines based on their country of origin:


Speaking of Chinese food, it looks like the Bamboo Curtain country is one of the Asian countries whose food is famous throughout the world, like Beijing ducks and dimsum. In this country there are also food packaging designers that can help you to make dishes with their own taste. China is a country that maintains its culture very much, so that every culture including its food is widely known abroad. Most Chinese dishes are cooked quickly and are generally savory and oily, spices that have never been left in Chinese cuisine are Aczech Szechuan, five spices, arak, salty soy sauce, ear mushrooms, hioko mushrooms and celery. Based on the peculiarities of Chinese food,


The country which is famous for its sakura flowers has the characteristic of raw food or raw food. Sushi, sashimi, shabu-shabu, sukiyaki, and tempura are a series of Japanese foods that are popular in other countries, including in Indonesia. Japanese people have special ingredients that are always used in their cooking, such as dashi (broth) made from konbu, fish, and shitake mushrooms plus miso and shoyu. Japanese cuisine is different from other countries’ cuisines, namely Japanese food does not use spices in the form of spices or flavorings that contain seeds, such as pepper and chili. In addition, Japanese cuisine also does not use spices that smell sharp like garlic.


At the moment Indonesian dishes are starting to penetrate the outside world, Indonesian food is identical to diverse and coconut spices. Almost all herbs and spices are in every Indonesian cuisine, such as rendang, rawon, gulai, opor, and soto. Spices commonly used in this archipelago cuisine are ginger, galangal, shredded flowers, cumin, pepper, shrimp paste, kandis acid, tamarind acid, cinnamon, fennel, lime, lime. Leaf-type spices are also commonly used in Indonesian cuisine, such as turmeric leaves, kaffir lime leaves, bay leaves, and basil leaves. More intriguing cuisine