Food culture, or national cuisine, is a selection of dishes and a common vocabulary known and produced by a nation or other grup. Food culture also encompasses the social side of eating, the values and symbolic meanings of food choices, as well as daily food rituals and everyday activities.
Asian cuisine is a very diverse concept with traditions, beliefs and lifestyles. Asian cuisine is spread over a wide area and different countries have their own cuisine and customs. Asian food culture includes Chinese, Indian, Japanese, Thai and Vietnamese regional cuisine. Although each region has its own influences and typical food, Asian food culture has in common the influence of Asian philosophy and different religions on food and dining.
Everything, both in life and in food, strives for balance in order to stay healthy and reach a long life. The balance of food flavors consists of a combination of sweet, sour, salty, hot and sour flavors. Similarly, rice is valued in every country, and it is eaten several times a day.
In addition to
rice, vegetables are important in Asian cuisine as well as drinking tea.
As a rule, Asian food is prepared quickly in a wok pan. The ingredients are chopped into small pieces of the same size to cook quickly and evenly. Chopsticks and a spoon are used as cutlery along with the fingers of the right hand. Asian cuisine is brought to the table at the same time, and every diner can eat in any order he or she wants.
Students from all over the world, bring a fresh breath to our country´s cuisine. In Sataedu training restaurant Ruukku, we made lunch to for paying customers in this Case 25.9.2019.
In the kitchen, we had 10 students from seven different countries (Estonia, Thailand, Turkey, Ukraine, Ethiopia, Afghanistan and Finland).
The full report of the cooking session can be found here: National Cooking event International cuisines – NEPAL