Southeast & East Asia
The countries in Southeast & East Asia have rich culinary traditions that date back thousands of years. In Neolithic times, rice was first cultivated in China and has remained a staple in most Southeast & East Asian dishes. Across the East Asian region, pork, chicken, and seafood are the most commonly used proteins and vegetables, such as mushrooms, cabbages, onions, and sprouts are used to enhance flavor and add color. In Southeast Asian cuisine, dishes are lightly prepared and feature strong aromas like mint, coriander, citrus, and basil. Dishes may vary from the streets of Bangkok to the bustling Taipei, but one thing remains constant, rich flavors.