東アジア

Rice-based traditions of the Far East — from Sichuan fire to Japanese restraint, Korean fermentation to Mongolian steppe cuisine.

Eight regional traditions — Cantonese precision, Sichuan heat, Shandong umami, Hunan smoke. The world's most diverse cuisine.

Seasonal restraint, knife discipline, dashi as foundation. Where the simplest ingredient receives the most respect.

Fermentation as identity — kimchi, gochujang, doenjang, ganjang. Hot stone bowls and tabletop grilling.

Pyongyang cold noodles, potato-based dishes of the north, pre-division Korean traditions preserved in regional form.

Nomadic cuisine of the steppe — mutton, dairy, dried curds, dumplings, and dishes built around what travels well.

Hokkien roots, Japanese influence, indigenous traditions, and the world's most celebrated night-market street food.