料理 —一つの大陸の
Browse the archive by cuisine and region. Recipe and translation accuracy can vary.
国をクリック —飛び込む
この収録に含まれる三十の料理を示すインタラクティブな地球儀です。ホバーするとレシピ数、ドラッグで回転、光る陸地をクリックすると — カメラが降下し、その国のページへ移動します。 地図をスキップ →
東アジア
Rice-based traditions of the Far East — from Sichuan fire to Japanese restraint, Korean fermentation to Mongolian steppe cuisine.
東南アジア
Tropical, herbaceous, balanced sweet-sour-spicy-salty. Fish sauce, lemongrass, kaffir lime, palm sugar — the signatures of mainland and maritime Southeast Asia.
南アジア
Spice traditions of the subcontinent — tempered oils, slow-simmered curries, leavened and unleavened breads, and dairy as both ingredient and art form.
中央アジア
Silk Road cuisine — lamb and mutton, hand-pulled noodles, rice pilafs, fermented dairy, with Persian, Turkic, and Russian influences layered through.