Traditional foods are most popular in asia, here the authors will discuss the three countries with their respective typical traditional foods, such as country Indonesia, Thailand and Japan.
Food Indonesia
Food Indonesia
Rendang is a dish that originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the typical foods of Minangkabau culture, served on ceremonial occasions and for guests of honor. Also popular in Malaysia, Singapore, Brunei, southern Philippines and southern Thailand, rendang is traditionally prepared by the Indonesian community during festive occasions. Though rendang is sometimes described as like curry, and this name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is not like curry. In classical Malay literature, rendang is mentioned in the Tale Amir Hamzah.
In 2011 an online poll by the 35,000 people detained by CNN International chose Rendang as the number one plate '50 Most Delicious Food World '.
Rendang is made from beef (or sometimes beef liver, chicken, goat, buffalo, duck, or vegetables like jackfruit or cassava) is cooked with coconut milk, spices and sometimes rustle (toasted coconut paste) for several hours until almost all fluid is lost, allowing the meat to absorb seasonings pedas.Perubahan cooking from boiling to frying as the liquid menguap.Proses slow cooking allows the meat to absorb all the spices and become soft.The spices may include ginger, galangal, turmeric leaf, lemon grass and chili. Chicken or duck rendang also contains tamarind and is usually not cooked as long as beef rendang.There are two kinds of rendang: dried and wet. Dry rendang can be kept for three to four months, and it is for ceremonial occasions or for guests kehormatan.Rendang wet, also known as kalio, can be found in Minangkabau restaurants and without cooling, should be consumed within one month.
Rendang is often served with rice, diamond (Indonesian compressed rice cakes), and lemang (glutinous rice baked in bamboo tubes) in Indonesia.
Thai Food
"Thai food offers a variety of flavors and tastes smooth blending herbs and spices and market-fresh ingredients makes dining a special culinary experience .."
Eating a high ranking on a scale of Thailand pleasures, and meals are informal affairs.Staple is rice, either ordinary or glutinous, accompanied by a variety of dishes that can be eaten in almost any order, and seasoned with individual taste with several condiments such as fish sauce and chilli. Most often there will be some kind of soup, curry, steamed or fried foods, salad, and one or more basic sauces. Desserts may consist of fresh fruit or one of the many traditional Thai sweets.
Century ago, the food is eaten by hand, pressing the rice into small balls, today spoons and forks are used to eating rice, while chopsticks are used for these types of Chinese noodles.
Thai food differs from region to region. In contrast to the North and Northeast, where glutinous rice is popular, central Thailand as fragrant plain variety, most commonly steamed. In addition to freshwater fish, there is seafood from the Gulf of Thailand, as well as a variety of fresh vegetables. Chinese-Thai food popular in cities like Bangkok, particularly in the form of many noodle dishes.
Central Region also has what is called the Royal cuisine, a more sophisticated version of regional cuisine. Influenced by the kitchens of the Royal Court, a complex dish put together, so as much as a work of culinary art form.
Northern Foods is typical as its culture. Steamed glutinous rice is preferred, traditionally kneaded into small balls with your fingers. Northern curries are generally milder than the central and northeastern Thailand. Influence of neighboring Burma is evident is popular dishes such as Kaeng Hang Le, pork curry that relies on ginger, tamarind, and turmeric to taste, and Khao soy, curry broth with egg noodles and meat, topped with green onions, pickled cabbage, and slices orange juice.
Traditional Kantoke Table
A particular favorite is the spicy pork sausage called naem. Traditional forms of food called Kantoke dinner guests were sitting around during a small low table. The show gala night of the royal version of Kantoke banquet can be enjoyed in the reconstructed wooden palace. This show includes a group of local dancers, resplendent in traditional costume and can be pre-ordered at this link.
"Fish River of the most popular in the Issan region" Northeastern food reflects the influence of neighboring Laos in a number of dishes. Glutinous rice is the staple, and the food is very experienced, such as larb, made with spicy minced meat or chicken. som tam (green papaya salad) and kai Yang (grilled chicken). Meat once rare in the village, and freshwater fish and shrimp are the principle source of protein, sometimes fermented.
In the South, oil plays an important role in many dishes, milk his emotional hot chilli-laced soups and curries, oils used for frying, and the scar that serves meat as a condiment.Fresh seafood from the surrounding waters is abundant: fish, shrimp, lobster, crab, squid, clams, and mussels calm. Cashew nuts from local plantations are eaten as appetizers or stir-fried with chicken and dried chillies, while the pungent flat bean called Sator add an exotic, if somewhat bitter flavor much admired by visitors to the south. Chinese-Thai food popular in big cities as well. Other foreign influences can be found in dishes like Kaeng matsaman, Indian style mild curry flavored with Cardamon, cloves and cinnamon, and sate - flesh pierced with a spicy peanut sauce that comes from Indonesia.
Japan Food
Sushi (鮨, 鲊, or usually すし, 寿司?) Is a Japanese food consisting of rice that formed along a side dish (neta) of seafood, meat, or cooked sayuranmentah. Sushi rice has a soft taste sour because seasoned mixture of rice vinegar, salt, and sugar.
The origins of sushi is said to taste sour adjectives are written with the kanji sushi (酸し). At first, sushi is written with the kanji 鲊 is the term for one type of fish preservation called gyoshō (鱼 醤?) Who smear the fish with salt, powdered yeast (koji 麹?) Or ampassake (糟 kasu). Writing kanji sushi using 寿司 that began in the mid-Edo period is a way of writing ateji (written with another kanji that reads the same).
Makizushi
Sushi rice rolls containing pieces of cucumber, another neta tamagoyaki and wrapped in nori sheets. Rice rolled with the help sudare (woven bamboo rectangular shape).Makizushi divided into:
§ Hosomaki: roll a minimum of 3 cm in diameter contain only one kind of neta (such as cucumber or tuna).
§ Futomaki: coil diameter above 5 cm contains a wide range of neta.
§ Temakizushi: rice rolled with nori himself before eating, neta also handpicked from the plate.
There is a tradition in the Kansai region ehomaki to invite good luck on the day of the spring equinox. The rolls should be eaten Futomakizushi intact while facing the direction of the wind of fortune. When eating, people are also prohibited from making a sound or speak. This tradition was originally popularized by sushi trade association in the 1970s.
Chirashizushi
Rice is eaten with sushi neta of seafood and vegetables are cut into small pieces. Sushi rice was not formed but is loaded into the container of wood, a plate or bowl. Chirashizushi is one of the houses are popular dishes in Japan to commemorate special days like birthdays of children and Hina Matsuri celebration.
In other areas in Japan, chirashizuhi has many other names such as suzushi in Kagoshima Prefecture, Okayama Prefecture matsurizushi, tekonezushi (Mie Prefecture), there are even certain areas chirashizushi decorate with pieces of fruits like apples, oranges, and cherries.
Oshizushi
Rice prepared with neta who pressed for a while with the intention of compressing the resulting sushi rice so that the rectangle-shaped and cut into pieces to be easily enjoyed.Oshizushi there is also wrapped in bamboo leaves and pressed for a while, between a few hours until one night. The names oshizushi popular include:
§ Sabazushi containing mackerel that has several other names such as battera or bozushi Osaka Prefecture, Kyoto
§ Masuzushi in Toyama Prefecture
§ Oshizushi Funa fish from Mie Prefecture
§ Sanmazushi and Gozaemonzushi of Tottori Prefecture
§ Iwakunizushi of Yamaguchi Prefecture
Narezushi
Sushi antiquity is smeared salt fish and rice, then allowed to ferment. Funazushi of Shiga Prefecture and Akita dariPrefektur hatahatazushi sushi are two examples of ancient origin.There is also a plus narezushi yeast to aid fermentation process, for example kaburazushi of Ishikawa Prefecture and Izushi of Hokkaido.
Kaburazushi is a type of sushi that was not formed with rice. Sushi made with raw fish slices clamped between two pieces of sliced radishes kabura. After that, the sushi is prepared in a wooden vat containing a mixture of cooked rice mixed with yeast Tanak.Long fermentation for several days. Kaburazushi eaten with fermented rice washing is not attached.
Kaburazushi is a type of sushi that was not formed with rice. Sushi made with raw fish slices clamped between two pieces of sliced radishes kabura. After that, the sushi is prepared in a wooden vat containing a mixture of cooked rice mixed with yeast Tanak.Long fermentation for several days. Kaburazushi eaten with fermented rice washing is not attached.
Inarizushi
Sushi rice wrapped aburage previously cooked with soy sauce and sugar. Inarizushi not contain fish or other toppings because aburage been a source of protein. Inarizushi comes from the temple town of Toyokawa Inari in Toyokawa, Aichi Prefecture.
Sushi Kansai region
Sushi in the Kansai region are generally more concerned with flavor blend of rice and side dishes than the freshness of the fish. Traders make sushi taste not easy to change if bought to take home. Among the typical Osaka sushi is hakozushi (oshizushi), barazushi (gomokuzushi) and various makizushi, and battera (mackerel sushi).
Sushi wrapper leaf
Mackerel sushi wrapped in tree leaves persimon of Nara and Wakayama Prefecture is the kind of sushi durable.
