In the Northeastern region of Asia, China, Japan, and Korea, share some ingredients, customs, and ideas about food and dietary cultures, but their cuisines are quite distinctly different. Japanese and Korean cuisine are heavily influenced by its coastlines, using seafood for many of its dishes. Japanese and Korean foods also tends to showcase more flavor than Chinese food. Chinese dishes, depending on the geological landscape, often uses flavored spices like, Sichuan peppercorns, hot mustard, and five spice powder. Chinese styled cuisine relies more heavily on stir-frying as a method as well as using more beef, pork and poultry for protein, in addition to seafood and tofu, all which depends on the region.
China’s growing population has been difficult to feed, as history indicates. In the year 1000, China’s population reached 100 million. The Chinese constantly had to adapt new eating habits due to insufficiency of food. Meat was insufficient, so dishes were improvised by using small amounts of meat mixed with rice or noodles, both of which were more plentiful. Vegetables were later added, and stir-frying became a way to conserve fuel by cooking food quickly. Cooking styles and customs began to be exchanged between Japan and Korea throughout history.
As people traveled further from their homes, cooking methods and foods were shared among the different regions within China, Japan, and in Korea (Asbell). In ancient Chinese civilization, pork is frequently used, but traditionally, the Chinese do not use milk. Fats and oils are frequently incorporated within cooking, and the use of dried and preserved foodstuffs is another characteristic of Chinese cuisine. Spices and seasonings are of great importance in cooking because it is classified as a form of medicine for long life (“The Dietary Culture of Asia”). The influence of Taoism within China, has traditionally taught that in food is found a long way to life. Within Taoism, food is an essential in serving as medical purposes.
Examples like eggplant have shown medical effectiveness, as it is said to lower blood pressures and cholesterol. Ginger as well, serves as beneficial to who are diagnosed with anemia. Lastly within Japan and Korea, through the teachings of the Buddha, meat was not forbidden, but was later commonly eaten amongst Buddhists in the 19th century during religious customs and traditions. (“The Dietary Culture of Asia”). Thus, dietary cultures of Northeast Asia, has contributed to the diversity of foods within Asia.
