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Rice: Central across East Asia, with variations like sushi rice in Japan and rice noodles in Taiwan.
Rice: Central across East Asia, with variations like sushi rice in Japan and rice noodles in Taiwan.
Soy Products: Essential in China, Japan, and Korea, with tofu, soy sauce, and miso as common ingredients.
Soy Products: Essential in China, Japan, and Korea, with tofu, soy sauce, and miso as common ingredients.
Noodles: Wide variety across the region, including Taiwanese beef noodle soup and Mongolian noodle dishes like tsuivan.
Noodles: Wide variety across the region, including Taiwanese beef noodle soup and Mongolian noodle dishes like tsuivan.
Seafood: Prominent in coastal regions like Japan, Taiwan, and Korea, with dishes like sushi, sashimi, and Taiwanese oyster omelets.
Seafood: Prominent in coastal regions like Japan, Taiwan, and Korea, with dishes like sushi, sashimi, and Taiwanese oyster omelets.
Fermented Foods: Integral in many East Asian cuisines, with Mongolian airag (fermented mare’s milk) and Korean kimchi as key examples.
Fermented Foods: Integral in many East Asian cuisines, with Mongolian airag (fermented mare’s milk) and Korean kimchi as key examples.
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