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Name	Current message text
^h English (en)	== Southeast Asian cuisine == {{Main\|Southeast Asian cuisine}} <gallery widths="200" heights="200"> Southeast Asia (orthographic projection).svg\|Location of [[Southeast Asia]]. </gallery> Southeast Asian cuisine includes a strong emphasis on lightly prepared dishes with a strong aromatic component that features such flavors as citrus and herbs such as [[Kaffir lime\|lime]], [[coriander]]/[[cilantro]] and [[basil]]. Ingredients in the region contrast with the ones in the East Asian cuisines, substituting [[fish sauce]]s for sauce and the inclusion of ingredients such as [[galangal]], [[tamarind]] and [[lemongrass]]. Cooking methods include a balance of [[stir-frying]], boiling and steaming.
^h Japanese (ja)	== 東南アジア料理{{Anchor\|Southeast Asian cuisine}} == {{Main/ja\|Southeast Asian cuisine/ja}} <gallery widths="200" heights="200"> Southeast Asia (orthographic projection).svg\|[[:en:Southeast Asia\|東南アジア]]の位置 </gallery> 東南アジア料理は、[[Kaffir lime/ja\|ライム]]、[[coriander/ja\|コリアンダー]]/[[cilantro/ja\|シラントロ]]、[[basil/ja\|バジル]]などの柑橘類やハーブのような風味を特徴とする、軽く調理され、強い芳香成分を持つ料理に重点を置いている。この地域の食材は東アジア料理とは対照的で、ソースの代わりに[[fish sauce/ja\|魚醤]]を使用し、[[galangal/ja\|ガランガル]]、[[tamarind/ja\|タマリンド]]、[[lemongrass/ja\|レモングラス]]などの食材が含まれる。調理法は、[[stir-frying/ja\|炒め物]]、煮物、蒸し物のバランスがとれている。