Russian borsch with beef and sour cream. Home made ray bread on the background
Photo by: Tanya !, Creative Commons

The Russian cuisine has obtained its abundant and varying features from the vast and multi-cultural expanse of Russia. The foundations of this particular type of cuisine were laid down by the food sold by peasants in rural populations in often harsh climates. Traditional Russian cuisine is a combination of plentiful honey, berries, mushrooms, game, poultry and fish. Russian cuisine also includes a plethora of vodka, beer, kvas, cerals, pancakes, breads, whose ingredients are mainly composed of millet, barley, wheat and rye. Seasonal meats, fish or storable produces serve as the base for soups and stews which contribute to the distinguishable full flavor of Russian soups. This native food entirely remains the staple for the large majority of people in Russia up until the 20th century.

More refined foods and modern culinary techniques have been introduced to Russia because of its great expansions of territory, interest and influence during the 16th to 18th centuries. It was during this time that liquor, wines, ice cream, chocolate, salads and green vegetables, pastry cooking, fish and smoked meat were imported from other countries. These changes have opened the doors for an innovative integration of these new foodstuffs with conventional Russian dishes, at least for the provincial gentry and the urban aristocracy. The result of this is extremely varied seasoning, combination and cooking techniques.

Since the time of Catherine the Great, every household has been influenced by the import of both the products and personnel, primarily from Austria and French, to bring the rarest, finest and the most innovative foods to the Russian table.

Just as like the typical Russian character, Russian cuisine is rich and very diverse. Russian cooking has developed from an amazing and interesting combination of various cultural traditions and influences that have been adapted over many years. It was the Mongolians who brought the valuable gift of tea to Russia. Peter the Great, at the end of the 17th century introduced the potato, which has added a new dimension to comforting Russian cuisine. Covered by forests, Russian has learned to use wild foods that are found there, like blackberries, honey and mushrooms.

Kissel, a Russian dessert
Photo by: Evelien, Creative Commons

At any Russian gathering, meals will surely be satisfying and filling. Despite this, it is necessary to remember to leave some room in your tummy for some Russian desserts, since they are form a very integral part of a meal. The host of gatherings may be greatly offended if the guests refuse to have some dessert.

The Russian desserts may be divided into 3 different categories. First are the old Slavic desserts which have been enjoyed up to the 19th century. Second are those desserts that are brought into the Russian cuisine right after Peter the Great has opened the nation to the influence of the Europeans. The third category of desserts is considered as the most recent and innovative desserts of a Soviet era. All of these dessert categories are still very popular in Russia up to this date.

Kissel
Perhaps the most ancient dessert known to the Slavs. During the 9th to 10th centuries, kissels are prepared from oats by carefully baking them over time, just so the natural malts are released for a strong sweet taste. The dessert is then sweetened further by the addition of honey.

Pryanik
Spiced bread. Pyranik has appeared in Russia during the same time as kissel. This spiced bread is made of haly rye flour and half honey. During the 12th century, a number of different spices from India have found their way to Russia and became major ingredients of pryanik.

Pastilla
It was in 14th century when this Russian dessert came to the Russian table. Pastille is a candy which is made from baked apples and honey. Sugar was then used to substitute for honey and beaten egg whites were added to aid with shape. Pastillas are like marshmallows although their texture is much softer and have a little tarter taste.

Napoleon
This is a Russian cake which is made up of as many as 12 to 15 very thin layers of sweet dough and a delectable vanilla custard filling. Napoleon is a necessary part of every celebration in the Soviet Union and is still very common in Russia up to this date.

Russians love to eat sturgeons
Photo by: flydime, Creative Commons

There are several factors that affect the Russian diet:

Climate
Since Russia is situated in a cold climate, the typical Russian diet is based on root vegetables and grains that grow well under these specific conditions. Buckwheat, barley, rye and wheat along with cabbage, onions, carrots, potatoes, turnips and beets are examples of the foundations of a Russian diet. Fresh vegetables and fruits are less attainable and are not eaten often by the typical Russian. Most vegetables and fish are marinated or pickled.

Religion
The Russian Orthodox Church mandates a series of days for fasting over the year. Fish is the only type of meat that allowed during these fasts. One of the favorites is Sturgeon. When celebrating a number of religious holidays as well as other holidays throughout the year, different pastries, cakes and sweets are eaten.

Tradition
The “pech,” or oven, is the conventional cooking appliance in Russia. The pech does not have a burner on top. Instead, it has one compartment which is utilized for slow baking and another one which is used for rapid baking. This particular style of cooking has influenced the kinds of foods that are eaten by a common Russian. A staple in the Russian diet is bread. Meat dishes and soups are also quite common. In poorer households the “pech” can also be used as a house heater.

Nutrition
The typical Russian consumes 3 meals a day: breakfast, dinner and supper. In general, the earlier meals are heavier, while the latter meals are usually lighter. Russians in general also eat a lot of full-dairy products such as sour cream, cream and mile. Mayonnaise is consumed liberally.

Economy
There have been a lot of major food shortages in Russia since 2001. A lot of children are not getting the nutrition that they need because of this. This shortage has caused a lot of children to be underweight and not grow to their appropriate height.

Vodka martinis
Photo by: Tom Thai, Creative Commons

Russia is considered as one of the top three tea-drinking countries in the world along with Britain and Japan. Teas are most of the time consumed dark. Sugar and lemon can be added for taste. In Russia, tea is usually stored in a portable water boiler called Samovar and when the tea is needed, it is prepared in a small teapot. People living in Russia typically consume teas as frequent as possible with a small dish of fruit preserve or a slice of sweet cake. Coffee is also a typical drink in Russia, although it is not popular. Most Russians prefer drinking teas instead, although there are still some people who prefer coffee.

The national drink of Russia is Vodka. The traditional types of Vodka contain no additional flavorings although some Russians wish to add flavor to their vodka with the use of pepper, lemon peel, cranberries or other herbs. In Russia, when drinking vodka, you must also eat something along with your drink, such as salt herring, black bread, pickled mushroom or sour cucumber.

Russia is also considered as the world’s third largest producer of wine, with over three million acres of vineyards located in the southernmost parts of the country. Russians who reside in the northern parts of the country like to consume vodka but they also consume fortified wines such as madeira, sherry and port, although these are sweetened with the use of sugar. The majority of wines that are produced in the county stays within Russia although some are also exported such as Anapa Riesling, Tsimlanskoye and Champanskoe. Gourdzhuani and Tsinandali are some of the most popular when it comes to white wines. Saperavi and Mukuzani are some of the heavy red wines. Cabernet and Romanesti are some types of conventional wines which can be laid down to age and stored for special events while Aligote and Riesling are some examples of classic summer wines. The wine growing areas of the country are also excellent producers of delectable brandy.

Beer is another popular drink in Russia. The typical Russian beers are still made using the conventional home brewing procedures and are of a very high quality. A summer beer called Kvas is made from fermented rye bread.

Banh xeo: crispy crepe containing meat and other fillings like bean sprouts,
mung beans, mushrooms and onions
Photo by: squidish, Creative Commons

If the “you are what you eat” adage is true, then Vietnamese cuisine is a prime example. Looking at the slender physique and long lifespans of Vietnamese people, it can only mean that their food is one of the healthiest in the world. What makes Vietnamese food interesting is that they can be both healthy and tasty at the same time.

The style of cooking in Vietnam includes braising, simmering, steaming and stir-frying. When it comes to the main dishes, Vietnamese food can be classified as: Gà (poultry), Ðồ Biển (seafood), Bò (beef) or Món Chay (vegetables).

Cary Gà is a dish of chicken, potatoes and onions that are simmered in coconut milk and spicy curry. Another popular dish, Bánh Xèo Gà, is a crispy crepe containing chicken and other fillings like bean sprouts, mung beans, mushrooms and onions. For those who like something more exciting, Vịt Rút Xương is a boneless duck that is marinated in a mixture of lemongrass, garlic and wine before panfrying until crispy.

A seafood dish, Cá Nứớng is actually salmon that is grilled and added with ginger nuoc mam (fish sauce). Bún Tôm Nứớng is charcoal grilled shrimp and sautéed scallions combined with shredded sour carrots. It is usually eaten with vermicelli, lettuce, bean sprouts and sprinkled with chopped peanuts. Bánh Hỏi Chạo Tôm is a grilled shrimp dish that is marinated with exotic spices and wrapped around sugar cane.

First among the line of beef dishes is the Bò Bốn Món, a Vietnamese favorite that makes use of 4 kinds of beef each seasoned differently and then grilled to perfection. The Bánh Hỏi Bò Xào is an equally delicious dish of sliced beef with curry, onions, scallion and peanuts.

For heath buffs, Vietnam’s Món Chay dishes are definite keepers. There is the Mì Căn Ram Xã, a dish of braised gluten that is sautéed in vegetarian sauce and flavoured by lemongrass. The Tofu Bít Tết—tofu marinated with lemongrass and then grilled—is also worth trying. The Cải Tươi Xào Chao is a vegetarian dish that contains a mix of bok-choy, mushrooms, carrots, asparagus, snow peas, broccoli and tofu to be eaten with spicy bean curd sauce.

Bánh chưng: a square-shaped rice dumpling
Photo by: Andrea Nguyen, Creative Commons

The lean and slender Vietnamese people may not look the part, but they are also fond of desserts. In fact, the country’s cuisine offers a wide variety of desserts—mainly made from the abundant rice, coconuts, sugar canes and fruits its fertile soil has been blessed to produce.

Vietnam has several delicious sweet cakes and desserts. Bánh bò or “cow cake” has the texture of honeycomb and is made from glutinous rice flour. A rectangular-shaped dessert called Bánh cáy is also made of glutinous rice, which is roasted and grinded. The Bánh da lợn, on the other hand, is a colourful layer cake that is made from steaming tapioca, rice flour, coconut milk and sugar.. On the other hand, Chè chuối is tapioca pudding made from a mixture of bananas and tapioca. Grass jelly or sương sáo is cooked by boiling the old leaves of Mesona chinensis—a plant closely related to mint—along with potassium carbonate and starch. The mixture is then cooled off until it becomes jelly-like in consistency. Mè xửng Huế are popular candy that orginated in Huế. The chewy candy is a concoction of sugar cane sugar, coated sesame seeds and peanuts. The Kẹo dừa or coconut candy is another well-loved sweet in Vietnam. These candies are made by mixing coconut cream and coconut milk.

Vietnamese cuisine also boasts of its sweet rice dishes that double as desserts and snacks. Such rice dish is the Bánh chưng, a square-shaped rice dumpling that is created by steaming glutinous rice inside a dong leaf. Meanwhile, the Bánh tét is a glutinous rice cake filled with meat or vegetables, which is shaped like a log and wrapped in banana leaf. Another rice dish is the Bánh trôi, otherwise known as bánh chay or “floating cakes,” because they are boiled rice balls served with bánh chay.

Other sweet cakes commonly eaten in Vietnam include the Bánh chuối (banana cakes), Bánh khoai môn (taro cakes), Bánh trung thu (moon cakes), Bánh khoai mì (sweet cassava cakes) and Bánh tiêu (hollow doughnuts). Since most Vietnam desserts are made from rice and starches, these sweet delicacies are very filling and are good for hungry stomachs.

Pho: a hearty Vietnamese noodle soup loved by many
Photo by: snowpea&bokchoi, Creative Commons

While there are other good-tasting soups in the world’s various cuisines, Vietnamese soups have won the loyalty of many food adventurers. What do Vietnamese soups have that makes them stand out from the rest? Most food enthusiasts would have two main reasons for loving Vietnamese soups.

Firstly, Vietnamese soups incorporate rich broths. The cooks in Vietnam will typically stew meat along with bones, herbs and other seasonings. Their soups also contain Nuoc Mam or premium fish sauce. Nuoc Mam is the heart of many soups and dishes in the country. Despite its pungent smell when unmixed, fish sauce actually enhances the taste of many dishes in subtle ways.

Secondly, Vietnamese soups are light but filling. Unlike those made from eggs or flour, Vietnamese noodles are often rice-based and light on the stomach. The filling rice noodles and the soup itself make Vietnamese noodle dishes highly satisfying meals. Rice noodles are also gluten-free, which is good news for people who have allergies to the protein substance.

Vietnam offers good soups or Phở to its locals and visitors. There’s the Soup Măn Cua, which is basically a crabmeat and asparagus concoction. One can also try the Soup Miếng Gà. It is a delicious rice noodle soup with shredded chicken and topped with fresh herbs. Another must-try is the Canh Chua. It is a tamarind broth with a delightful mix of ingredients—shrimp, pineapple, okra, tomatoes, bean sprouts, celery and basil—that makes its taste truly unforgettable. The Bún Thịt Nướng contains grilled pork that is shredded and added to cold vermicelli noodles. It is served along with a bed of vegetables—salads, sliced cucumber, herbs, bean sprouts, etc. The noodle dish is usually served with roasted peanuts and nước chấm (dipping sauce). Some people also like Bún Thịt Nướng with egg rolls, spring onions and shrimps. Of course, there is the ever-popular Phở Bò, a noodle dish that is well-loved by many visiting foreigners. Phở Bò is a noodle soup that is made from sliced sirloin beef and rice noodles swimming in flavorful beef broth. It is best served with fresh bean sprouts, lime, basil and jalapeno peppers.

Spring rolls. A Vietnamese diet is characteristic of fish, vegetables, poultry,
spices, and/or rice
Photo by: Hajime NAKANO, Creative Commons

The Vietnamese diet is, no doubt, one of the tastiest and healthiest in the world. Unlike Western food items, Vietnam’s local dishes contain only all-natural ingredients—fish, vegetables, poultry, spices, rice—that are home-grown in the country’s fertile soil. They all contribute to the wonderful taste and texture that are distinctly Vietnamese.

Vietnamese people love to eat uncooked vegetables—like salads and pickles, liberally sprinkled with a variety of spices including basil, coriander, ginger, mint, chilli peppers, garlic, etc. Lemongrass, an edible grass grown in the tropics, adds a lemony flavor and aromatic scent to Vietnamese dishes. As a result of the extensive use of spices, Vietnamese dishes are excellently seasoned and delectably colourful.

Many Vietnamese cooks use the methods of braising, simmering, steaming and stir-frying to make different dishes including Gà (poultry), Ðồ Biển (seafood), Bò (beef) and Món Chay (vegetarian). The abovementioned methods are also used to cook famous Vietnamese street foods that never fail to make stomachs grumble and mouths water.

As Vietnam’s traditional egg rolls, Cha Gio were once made for people of royal blood. The Cha Gio is actually a spring roll inside a spring roll that contains a mix of vegetable and herbs. Meanwhile, Vietnamese Chicken Wings are for people who like meatier meals. To give the dish a unique Oriental flavor, the chicken wings are marinated before they are roasted or grilled. There is the popular Vietnam dish Pho Bo, a well-loved beef noodle dish even among non-Vietnamese. Pho Bo consists of beef, noodles, bean sprouts and some mint and basil, which are boiled and best eaten while steaming hot.

Of course, no Vietnamese dish is complete without Nuoc Mam, or fish sauce. Nuoc Mam is made by fermenting fish and salt for several months in large barrels. Despite its strong and pungent smell, fish sauce is actually subtle tasting and blends well with most Vietnamese dishes. Vietnamese people are very fond of Nuoc Mam and its variants like Nuoc Mam Chan, which is a dipping sauce made by combining fish sauce, coconut milk, lime juice, rice vinegar, chilli and garlic. The sauce is a good accompaniment to Vietnamese Chicken Wings and Cha Gio.

Soju makes a fantastic Korean drink!
Photo by: Graham Hills, Creative Commons

The Koreans’ habits in terms of the food that they eat show that they generally perceive it necessary to consume drinks right after every meal. With Korean foods, they consume tea and a bit of water.

Korean sweet teas also make good desserts, as they are primarily made from sweetened honey and fruits. Sujunggwa is a persimmon-cinnamon sweet punch. Mesil tea is a sweet tart plum tea. Mo-gwa cha is a tea made with quince. Ggol cha and Ggool tae-chu cha are some examples of Korean honey teas.

While a huge variety of beverages is taken in by the citizens of South Korea as a part of Korean drinks in general, beer is a common staple. Korean beer is one of the most popular Korean drinks consumed in the country. Apart from this, there are also many different traditional drinks in Korea. Fruit juices and coffee are also some of the most popular Korean drinks. Another popular drink is Soju, which is considered a national drink in Korea. Of all the local drinks in Korea, Soju is considered the cheapest of them all. Soju is consumed by many, many people all over the country. Dong-Dong-Ju and Makgeoli are other examples of Korean drinks that are made from potatoes and rice. These drinks in particular are a bit more costly compared to the popular Soju, although people from South Korea love to drink these Korean beverages at all the time as well as everywhere.

Every variety of a Korean drink is supposed to be drunk in a particular manner and in special mugs, cups or tumblers.

Vietnamese Coffee, with French-roast coffee beans and condense milk, is very popular
Photo by: Calgary Review, Creative Commons

Unlike Western meals which are divided into separate courses like appetizer, main entrée and dessert, Vietnamese meals are typically served all at once and shared. Most Vietnamese families would typically sit on the floor on mats, and each family member had his or her own rice bowl and utensils. For soup dishes, they would use soup spoons; for stir-fried dishes and rice, they would use chopsticks. Spring rolls, and other similar items that are considered finger foods (eaten by hand).

During the mid-afternoon, Vietnamese people would buy snacks from street vendors or food merchants walking from house to house. Popular Vietnamese street foods include spring rolls, pork meatballs and pho (beef noodle soup). Other common snacks are fruits, ice cream and baguette with pâté. The Vietnamese people learned to like these foodstuffs because of cultural influence from other countries—ice cream came with American contact during the Vietnam War and baguette from French colonial influence.

As for beverages, tea (called tra by the locals) is the most common drink in Vietnam. As a matter of fact, most Vietnamese prepare an amount of tea that is enough to last for an entire day. Tea is also served before and after every meal. Most Vietnamese prefer green tea, but there are also black, fermented teas that can be purchased in urban areas. While tea is the drink of choice for most Vietnamese, the country also grows and sells coffee. Coffee, or “caphe,” is a famous Vietnamese drink that is made by mixing French-roast coffee and condensed milk. It can be served hot or cold, depending on preference. During hot and exhausting days, Vietnamese would drink soda chanh or lemon soda. Coconut milk can also be purchased from street vendors and drank straight from husk of a young coconut. Vietnamese are also fond of Cà phê sữa đá (iced coffee), Nước Sâm (iced ginseng), Sữa đậu nành (soy milk) and Soda sữa hột gà (a concoction of iced soda with egg, milk and sugar).

Of the various Vietnamese drinks, Snake Wine or Rượu rắn is the most intruiging. Made by bottling venomous dead snakes that are immersed in rice wines, Snake Wine is not for the faint of heart or the weakest of stomachs. Nonetheless, the alcoholic beverage is believed to have restorative and invigorating properties.

Japanese cuisine is oftentimes sensitive to the five senses, as seen here
Photo by: Gustavo Veríssimo, Creative Commons

The emerging popularity of Japanese cuisine in the international scene is best observed in the proliferation of sushi bars and Japanese restaurants alongside American fast food chains. Known for its nutritious value and health benefits, a lot of people are slowly shifting towards Japanese food, making it one of the most popular choices for health-conscious eaters. But along with the popularity comes confusion – what is authentic Japanese cuisine? How can you tell if you are part-taking of a real experience of Japanese flavors or of a close imitation?

First off, Japanese cuisine as it is known today is a fusion of traditional food, called washoku, and ingredients and cooking techniques adopted from other countries. This has resulted in a wide variety of dishes that developed in response to cultural and generational changes in Japan. Despite all the cultural differences that exist between all the regions of Japan, there are elements that are shared by these dishes that make them distinctly Japanese.

One of these elements is the influence of the seasons. Japanese have a high regard for nature and the different seasonal changes that occur throughout the year. This deference is reflected in their cuisine, which uses only the freshest ingredients and those that are in season. Foods are made to look like cherry blossoms during spring and a flowing river or waterfall during summer.

Another characteristic of Japanese cuisine is its emphasis on aesthetics and presentation. Dishes are served with the belief that eating begins with the eyes and that the more beautiful the presentation of food, the tastier it is. Serving platters are picked carefully in order to emphasize the color, shape, and texture of the food they hold.

Perhaps the main element that separates Japanese cuisine from the rest is on how it evokes the five senses. Presentation is meant to capture the sight with catchy arrangements that resemble different things from nature. Sound is also a vital part in the experience especially when one is slurping noodles or pouring out sake. The sense of touch is not left behind with the different textures available from the softness of rice balls to the roughness of tempura. And finally both smell and taste are involved as one eats the meal the complete the whole experience.

With these elements in mind, it will not be difficult for you to distinguish the experience of genuine Japanese cuisine from a lousy knock-off.

Sake is a clear liquid containing 15% alcohol and is
made from a combination of rice and water
Photo by: Tristan Kenney, Creative Commons

Japan is a land characterized by a good mix of tradition and innovation. This balance of the old and the new is evident not only in their fast paced yet grounded lifestyle, but also in simpler matters such as what they drink. Japanese drinks can be placed into three general categories that represent both the age-old traditions of tea and sine drinking as well as the newer and Western-influenced manner of drinking beer.

Green Tea
The culture of tea drinking was first introduced to Japan by Chinese envoys in the 9th century. During that time it was predominantly something that only the religious classes participated in. But as the technique of roasting tea became widespread, drinking tea became a common affair shared by different classes of people while they perform other activities such as painting, or reading poetry. Green tea was introduced in 1740 and has since then become a staple in Japanese meals with the Shizuoka prefecture as the main place where most tea leaves are grown.

Sake
Even before the Japanese knew how to drink tea, records from the third century show that they had been drinking wine in the form of rice wine or what is more popularly known as sake. Sake is a big part of the Shinto religion, which Japanese culture as a whole practices. It is a clear liquid containing 15% alcohol and is made from a combination of rice and water. Because of the importance of water in the equation, most sake breweries can be found near the best spring water sources of the world. In Japanese culture, there is a certain way to drink sake and it is considered polite to pour sake for one another.

Beer
Due to western influences, the popularity of sake in Japan has been overtaken by another alcoholic beverage – beer. Drinking beer rose to popularity when Japanese began to look for a cheaper alternative to costly wines. As a result, beer breweries began sprouting up in Japan, the most popular of which are Kirin and Asahi.

Fish and vegetables are essential in a Japanese diet
Photo by: Puck Goodfellow, Creative Commons

For quite some time now, Japanese cuisine has been renowned for being one of the healthiest in the world along the likes of Mediterranean food. This comes as no surprise when one looks at health statistics showing that Japanese men and women live longer than anyone else in the world. With the longer lifespan of 79-86 years compared to 75-80 years for Americans, one may infer that the Japanese experience fewer diseases related to unhealthy food intake such as cardiovascular diseases and obesity.

In fact, according to the International Obesity Task Force, the Japanese have the lowest rate of obesity among developed countries at just 3%. Contrast that with the high rate of obesity among Americans at 32%. This glaring statistic in favor of the Japanese is owed to a large degree to the Japanese diet which is composed mainly of vegetables, fish, and tofu.

In order to appreciate the wonderful health benefits of a Japanese diet, one has to look at the components that make it and on how the Japanese traditionally eat. In a nutshell, the effectiveness of the Japanese diet as a weight loss tool is attributed to how the energy and nutrients of food is eaten in a compact and pleasurable way.

Consuming regular and moderate portions of healthy food is the key to this diet. Dishes are served separately on bowls and plates instead of on one big plate as Westerners are accustomed to. The result of this is that you can control how much you eat and just take little bites from each dish instead of being pressured to finish everything from a large plate.

Along with the controlled portions is the quality of the food itself that is served, as well the method that is utilized to prepare the food. A traditional Japanese meal comprises of soup, a bowl of rice, and two to three side dishes that are commonly made up of vegetables and fish. With this combination, the average Japanese is known to eat 26% less calories than his or her Western neighbors.

Sakura mochi: a VERY enticing Japanese dessert
Photo by: hiromama, Creative Commons

Is your sweet tooth craving for something different? Are you tired of the same old chocolaty, buttery, or milky treats that you get in the market? If you are looking for a completely different and unique way to satisfy your need for a sugar rush, a sampler of Japanese desserts may just be the thing for you.

Traditional Japanese sweets, also called wa-gashi, greatly contrast from Western-produced sweets called yo-gashi in that they are basically made from plant based ingredients as opposed to the West’s heavy reliance on dairy products. The early production of wagashi was heavily influenced by the Chinese who brought the practice of growing rice to Japan. That is why early Japanese desserts and most of those produced today are rice based. Other plant products traditionally used as ingredients are soy, rice beans, and yams.

One of the oldest wagashi is yokan, or sweet beans jelly, a block of sweet bean paste that is held together by a gelatinous material called agar. This particular dessert has evolved into several varieties, each distinguished by the ingredients used.
But perhaps the most popular of all Japanese desserts and the one that will immediately pop into your mind when talking about wagashi is the delectable rice ball known as mochi. This soft and sticky treat can be eaten by itself or with a filling of sweet beans called anko. A smaller variation of the mochi called dango, is made from rice powder and is skewered on a stick after which it will be dusted off with a soybean flour that leaves it with a nutty flavor.

Other Japanese desserts worth mentioning are Manju, a small cake with red bean paste that is commonly given as gifts, and Kahison, a treat of shaved ice topped with fruit-flavored syrup that is commonly sold in the streets during festivals and is very popular during the hot summer days.

Japanese desserts are known to be very sweet and thus to provide balance to a meal, as is customarily done in Japan. Desserts are usually served along with a hot glass of the bitter-tasting green tea.

A delicious and hearty Japanese soup
Photo by: Eric Molina, Creative Commons

Japanese meals are incomplete without a serving of soup or of any dish that is soup based. With its importance in a traditional Japanese meal, Japanese soups throughout the years have developed into different varieties that range from simple, clear broths to the more complex soups that are considered full meals by themselves.

The principle behind making a Japanese soup is fairly easy to understand. One only has to pay attention to the different kinds of stocks or bases that are used for the soup and one will be well on the way to brewing a Japanese soup.

The four bases used for Japanese soups are clear broth, clear broth with miso, soy milk with sweet white miso, and egg custard. Of the four, clear broth and clear broth with miso are considered to be traditionally Japanese and are by far the most widely used bases when cooking a Japanese soup.

The clear broth or classic stock from which the majority of Japanese soups are made is called dashi. Dashi is very easy to prepare with just the combination of two basic ingredients – konbu and bonito flakes—but all the hard work goes into preparing the said basic ingredients, which require long and complex preservation processes. The dashi minus the bonito flakes is used mainly as a base for a variety of clear soups. It is a good base to use when you want to highlight the flavors of other ingredients in the soup, such as vegetables, meat, eggs, fish, shellfish, and probably the most popular addition to any soup, noodles. Depending on the dish, one can choose from different kinds of noodles ranging from the fine noodles, or somen, to thick noodles, or udon.

A popular variation of the dashi is miso soup, which is made by the addition of a soybean paste called miso to the dashi base. Miso gives a flavor that varies from sweet to spicy. In earlier times, miso soup was served during breakfast as a nutritional booster, but it has since become a staple for lunch and dinner. Common garnishing for miso soup are seaweed, mushrooms, tofu, and green onions.

Tofu stew is a staple of nutritious Chinese diet
Photo by: nyaa_birdies_perch, Creative Commons

As one of the most popular cuisines in the whole world, Chinese cuisine offers a lot of varied and rich flavors that makes it a favorite not only among locals, but also among foreigners. In addition to the exciting flavors, the generally healthy aspect of Chinese food depends on the method of cooking that is used. Steaming, boiling, stir-frying are cooking techniques applied to many of the dishes and these are viewed as healthier than deep frying and baking which are prevalent in American cooking. Below is a look at the essential components of a traditional Chinese meal or diet, which you can easily incorporate into your own meals for a healthier diet.

Grains
Grains are a staple food of Chinese people. However the type of grain consumed is different depending on location. Chinese in the north are known to mostly consume wheat, which they put into bread, noodles, and steamed buns while those in the south are known to consume rice. Rice is usually steamed and is served in bowls, while the noodles come in different sizes and textures and are used in soups or fried toppings.

Tofu
Also called bean curd, tofu is a soy-based product that the Chinese use as a substitute for meat products or for cheese. It is inexpensive and is a versatile ingredient that can be cooked and served in a number of ways. Pickled tofu, mango tofu, egg tofu, and fried tofu are only some of the forms in which the Chinese prepare tofu. With its low amount of calories and fat, and high content of iron and minerals, tofu is considered highly nutritious – a good alternative to other fatty protein sources.

Tea
The Chinese are one of the first people to cultivate and drink tea, which is enjoyed by people from all social classes. There are different varieties of tea available depending on the region that produced it. Tea is commonly enjoyed with dim sum or desserts, but can also be taken alongside a meal or after it.

China’s ancient wines are made out of food grains like broomcorn, millet, and rice.
Photo by: Tan Ah Beng, Creative Commons

Every country has their own unique line of food and drinks. The Republic of China is no exception. They have unique Chinese drinks and cuisines that attract not only those who are living there, but also tourists. Among the most popular drinks and beverages in China are alcoholic drinks.

Since China is considered to be among the first countries to invent alcohol, it is not surprising why they have a huge variety of alcoholic beverages. Their most ancient wines are actually made out of food grains including broomcorn, millet, and rice.

One of the most famous alcohols in China at present is called Yellow Alcohol. It is made out of broomcorn, millet, or glutinous rice. Its alcohol content ranges from fifteen to twenty percent. Its amber color is the reason why it acquired the name of Yellow Alcohol. Yellow Alcohol is best served when warm. Prior to serving, it is first heated with the help of metals like brass, pewter or wine pot. Heating is done as it is proven that warm alcohol is a good appetizer and it is generally friendly to the stomach.

Another example of the most popular Chinese drinks at present is called Mao-tai. In fact, this drink always stays on top of the list of the most famous drinks in the Republic of China. Its name was taken from a town of the same name in Guizhou Province, China. This is where the drink was produced and invented. Mao-tai is also considered to be the diplomatic drink or national drink of China. During holidays or any other festive occasions, this drink is often served to friends and relatives.

Mao-tai is made out of Chinese sorghum, and its distiller’s yeast is comprised of wheat and local spring water. The manufacturing process of Mao-tai is also composed of eight distillations and long periods of fermentation, lasting for at least one month. The fermentation is then followed by yeast addition. It would take at least eight months before the entire process is complete; the aging process for this would also take three years. Only then will this drink be deemed to be distributable to the public.

Kung pao chicken: stir fried chicken strips with vegetable and chili and Twice Cooked Pork.
Photo by: snowpea&bokchoi, Creative Commons

The very beginning of Chinese cuisine is traced back to the time when the cultivation of rice and the production of noodles began. Having developed for thousands of years with a rich history behind with it, it is no wonder that Chinese cuisine is now one of the most popular and sought after all over the world.

Chinese cuisine is marked by variety – both in flavor and in the cooking method – perhaps as a result of the differences in topography, climate, and availability of resources among the different regions that this large country is comprised of. Indeed the cuisines of China are divided regionally with four areas more prominent than others. These four regions that have developed their own distinct cuisine are Shandong, Jiangsu, Guangdong, and Sichuan.

Shandong, which is found in the North is best known not only in China, but all over the world for its specialty dish called Beijing Roast Duck or Peking duck as it is known elsewhere. This dish comprises of roasted duck with crispy skin, which is cut into thin slices and best eaten wrapped in fresh flour tortilla and with several other garnishing. Shandong style is considered as one of the most influential in China because most of the other styles have been derived from it.

Known for its use of bold and pungent flavors is the province of Sichuan, where the Sichuan style of cooking developed. Garlic and chili are the dominant ingredients in their dishes which are usually prepared by stir frying, steaming, or braising. Popular Sichuan dishes are Kung Pao chicken which is stir fried chicken strips with vegetable and chili and Twice Cooked Pork.

In contrast to the strong flavors of Sichuan cooking, Guangdong or Cantonese cuisines are best known for their limited use of spices and seasonings in dishes. The natural flavors of food are emphasized simply by cooking with soy sauce and sugar.

With all the diverse flavors and cooking styles one might think that Chinese cuisine is greatly divided, but that is not the case. Three elements prevail in all the regional styles—aesthetics, scent, and flavor.

Chinese desserts often include fruits or simple pastries
Photo by: Dani Lurie, Creative Commons

Unlike Western cultures where desserts are important after the meals, desserts seem to be missing or are not as prominent in Chinese cuisine. Though desserts are present in varied forms, most Chinese opt to end their meals by eating fruits which is deemed a healthier option than eating sweets for dessert. Chinese desserts are reserved for special occasions such as the Moon Festival and for entertaining guests. The variety of desserts are eaten as snacks, or along with tea, or included as a side dish of a meal. Chinese desserts are not as sweet as Western varieties and are often steamed instead of baked. Below is a list of the general categories under which Chinese desserts are often classified.

Candies
Chinese candies are called tang and encompasses different kinds of hard sweets that are made from cane sugar, malt sugar, and honey. Most of the candies have nuts and fruits in them to give the candy added flavor and texture. A popular candy which is sold in the streets is “tanghulu,” a fruit that sugar coated and glazed. Cotton candy, or “yinsitang,” is also a popular treat and is made from stringed sugar formed into a soft bundle.

Rice Cakes
Also called Gao, rice cakes are sticky and sweet and are prepared by steaming. This is a common method for cooking desserts because ovens are rarely used in China. A popular rice cake is “niangao,” which is filled with red bean paste and flavored with rosewater. Other kinds are “tangyuan” and “bai tang gao.” The texture, flavor, and appearance of rice cake are very different from Western pastries in that they are very simple with little to no decorations, and are either firm or jelly-like in consistency.

Jellies
Chinese desserts of this kind are collectively known as “ices.” Jellies are typically made with agar and a variety of fruits for flavoring, but recently gelatin has also served as a substitute. A popular example is grass jelly which is made by boiling a mint-like plant in potassium carbonate and allowing it to cool at room temperature, after which it will be served with soy milk.

Chinese soups require great skill and expertise
Photo by: Augapfel, Creative Commons

Chinese cuisine is known to be very diverse and original due to the many cultures and regions that make up China. With such diversity and rich history to behind it, Chinese cuisine has become famous in the international scene. Chinese chefs and cooks are in demand worldwide because it is very hard to prepare Chinese food without the necessary skill and expertise. The creativity and ingenuity of Chinese chefs have made it possible to come up with an amazing assortment of Chinese soups that are diverse in flavors and texture.

As with the soups of France, Chinese soups are highly dependent on the stock or broth base. The stock is made by boiling meats, vegetables and bones into a liquid broth in order to release the flavor. But unlike French stocks which use different spices and herbs, Chinese broths have no added seasonings in order to maintain the original flavor of the stock. Chicken is the main choice for broth, with pork as a close second. Beef on the other hand is not used for making broth because its flavor is deemed too strong. Chinese soups are generally made from three kinds of stocks. First is a broth made from a whole chicken. Second is a stock made from bones only. And finally, gourmet stock which is made from an assortment of ingredients and is used for banquet soups such as Shark’s Fin soup.

There are two broad groups that encompass all the known Chinese soups – thick and thin. Thin soups are made from a clear broth which is cooked quickly and where the ingredients are added at the end. Thick soups on the other hand are cooked with all the ingredients thrown in all at once in a slow cooking process in order to combine the flavors, after which cornstarch is added to thicken the soup. Thin soups like Chicken and Spinach soup are best served as a beverage during meals, while thick soups like hot and sour soups and shark’s fin can serve as a meal on their own.