Passport to Asian Cooking

Asian Cooking: Ingredients, Techniques & Recipes That Travel

Asian cooking is a journey across thousands of years of tradition, from sizzling street food stalls to refined banquet tables. What ties it together are bold flavors, fresh ingredients, and time-tested techniques that transform simple staples into unforgettable meals.

At the heart of Asian cooking are essential ingredients: soy sauce for depth, sesame oil for nuttiness, ginger and garlic for punch, chili pastes for heat, rice vinegar for brightness, and herbs like cilantro, Thai basil, and scallions for freshness. Staples such as rice, noodles, and tofu serve as the canvas, while regional highlights — from miso and sake in Japan to fish sauce in Thailand and gochujang in Korea — bring distinct cultural character.

Equally important are the techniques. Stir-frying delivers speed and seared flavor in a wok, while steaming preserves delicate textures in dumplings and buns. Braising creates tender depth in dishes like Korean short ribs, and slow simmering defines iconic broths such as Vietnamese pho. Noodle pulling, dim sum folding, and sushi rolling all showcase the artistry of hands-on cooking passed down through generations.