Very different, despite many similarities

Experts in Asian cookery know that there are large differences between Japanese, Chinese and Thai cuisines. The similarity between these three Far Eastern cooking styles is their fondness of rice, fish and fresh vegetables, while the flavours of the other ingredients and seasonings differ considerably. Also, the methods used to prepare the dishes are different and give a clear indication of the origin of the meal.

> Japanese

The Japanese attach importance to fresh ingredients, gentle methods of cooking and authentic flavours, which is why many foods are cooked for a very short time only or are even eaten raw. Seasonings, such as soy sauce, are used sparingly and only to enhance the intrinsic flavour of the food. Rice, the staple food, is eaten at almost every meal. Vegetables, fish and all sorts of seafood and plants are an important part of the Japanese diet, as are meat and tofu. An important characteristic of Japanese cooking is that the main ingredients are mostly served on their own and not mixed with others in the same dish.

> Chinese

The many regions within China make for an extremely diverse Chinese cuisine. However, the main characteristic of Chinese cooking is the enthusiastic use of seasoning. In addition, the Chinese love to mix a variety of different ingredients together, so it is not unusual to find meat, fish, mushrooms and other vegetables all together in one soup. Another characteristic of Chinese cooking is a penchant for unusual types of meat. Most dishes are prepared by frying the ingredients over a high heat in lots of oil.

> Thai

Thai cuisine is very varied as it is influenced by Chinese, Indian and Vietnamese styles of cooking. A fondness for wok cooking and the popularity of noodles stems from China. India is the inspiration for the wide range of curries and the frequent use of coconut milk in Thai dishes, whereas the spiciness of Thai food comes from Vietnamese cuisine. Some of the main seasonings in Thai cooking are soy sauce and fish sauce, though chilli, coriander leaves, ginger and lemongrass are also prominent in the preparation of exotic Thai delicacies.