11.03

Asian cuisine includes regional cuisines from: Central Asia, East Asia, North Asia, South Asia, Southeast Asia, and West Asia. Asia, being the world's biggest and most populous continent, is home to a diverse range of civilizations, many of which have distinct culinary traditions.

Rice, ginger, garlic, sesame seeds, chilies, dried onions, soy, and tofu are popular ingredients in many cultures in the East and Southeast parts of the continent. Cooking methods include stir frying, steaming, and deep frying.

While rice is used in almost all Asian cuisines, different kinds are popular in different parts of the country. Laos' culture, religious tradition, and national identity are all based on glutinous rice. Basmati rice is popular in India, jasmine rice is popular in Southeast Asia, long-grain rice is popular in China, and short-grain rice is popular in Japan and Korea.

In South Asia, Southeast Asia, and East Asia, curry is a popular cuisine. Curry meals have their origins in the Indian subcontinent, with yogurt being used as a base in Northern India, Bangladesh, and Pakistan, and coconut milk being used as a base in Southern India, Sri Lanka, and Southeast Asia.