アジア料理

アジアの位置

アジア料理は、アジアのいくつかの重要な地域料理スタイルを包含する。中央アジア料理、東アジア料理、北アジア料理、南アジア料理、東南アジア料理、西アジア料理である。料理とは、独特の調理方法と習慣であり、通常、特定の文化と関連付けられる。アジアは最大かつ最も人口の多い大陸であり、それぞれ独自の料理を特徴とする多くの文化の拠点である。東洋料理としても知られるアジア料理は、信念、調理方法、そして全工程で使用される特定の食材のために、「社会内の食文化」と見なされている。アジア料理はそのスパイスでも有名である。アジア料理の主要な味覚要因は、「うま味」であり、アジア料理で顕著な強い風味であり、発酵食品や肉エキスを通じて達成できる。

東アジアや東南アジアの多くの文化に共通する食材には、米、生姜、ニンニク、ゴマ、唐辛子、乾燥玉ねぎ、大豆、豆腐などがある。炒め物、蒸し物、揚げ物が一般的な調理法である。

米はほとんどのアジア料理に共通するものの、地域によって好まれる品種は異なる。もち米はラオスの文化、宗教的伝統、そして国民的アイデンティティに深く根付いている。バスマティ米はインド亜大陸で、ジャスミン米は東南アジア全域でよく見られる一方、中国では長粒米が、日本と韓国では短粒米が人気である。

カレーは南アジア、東南アジア、東アジアで一般的な料理である。カレー料理はインド亜大陸を起源とする。インドシナ諸国のカレーは通常ココナッツミルクをベースにしており、南西アジア諸国のカレーは通常ヨーグルトをベースにしている。

歴史的タイムライン

アジア文化に大きな影響を与えている側面は食であり、特にアジア料理と調理の様々な伝統的な方法である。多くのアジア文化は、家族やグループが集まって食事をしながら交流したり祝賀したりする伝統を共有しているが、アジアの様々な文化は、歴史、文化、環境の相互作用を通じて、それぞれ独自の民族的・文化的食への取り組みを発展させてきた。アジア料理はしばしば多文化主義と関連付けられ、特定の食品が多くの異なる文化と結びついている。

中央アジア料理

詳細は「Central Asian cuisine/ja」を参照

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  中央アジアの位置。

ほとんどの中央アジア諸国は、互いに同様の料理を持ち、また隣国、特にイランやモンゴルの西アジアおよび東アジアの料理の多くの特徴を取り入れている。例えば、「プロフ」または「オシュ」として知られる料理は、ピラフの広く普及したバリエーションである。しかし、多くの同じ国では、牛肉と同様に、馬肉と羊肉を最も一般的な肉として使用している。これはモンゴル料理に由来する。カザフスタンとキルギスでは、料理は遊牧生活のニーズを満たすように進化してきた。

クミスは、テュルク系民族、特に中央アジアで広く普及している飲み物である。

Central Asia is also noted for being the birthplace of yogurt. Like kumis, it is widespread among Turkic peoples.

East Asian cuisine

Main article: East Asian cuisine

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  Location of East Asia.

East Asian cuisine includes Chinese, Hong Kong, Japanese, Korean, Macanese, Mongolian, Taiwanese, and Tibetan food. Considering this is the most populated region of the world, it has many regional cuisines (especially in China). Examples of staple foods include rice, noodles, mung beans, soybeans, seafood (Japan has the highest per capita consumption of seafood), mutton (Mongolia), bok choy (Chinese cabbage), and tea.

North Asian cuisine

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  Location of North Asia.

North Asian cuisine is often synonymous with Russian cuisine, due to all of North Asia being a part of the Russian Federation. However, some cultures or areas of Siberia have in-depth cuisine, such as the Yakuts (or Sakha) and Yamal cuisine. Buryats also have their own cuisine, although it is very similar to that of the related Mongolians.

Pelmeni, originally a Permic or Ugric dish, has entered into mainstream Russian cuisine as a well-known dish, but it can still be considered part of the Yamal cuisine for its area of origin. Some speculate them to be a simplified version of the Chinese wonton. In Siberia, pelmeni is frozen outdoors to preserve the meat inside throughout the long winter. In Yamal, other types of drying and preservation are common. Key ingredients in most northern Siberian cuisine include fish and cowberries, sometimes known as lingonberries in Europe and North America. Yakuts, like many other Turkic-speaking peoples, traditionally enjoy kumis as a common drink.

South Asian cuisine

Main article: South Asian cuisine

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  Location of South Asia

South Asian cuisine includes cuisines from the Indian subcontinent. Food items in this region are generally rich in spices, however it also caters a blend of multi-cuisine culture from all across the world. Food is flavored with various types of chili, black pepper, cloves, condiments and other herbs and spices. Use of flavored butter and ghee is prominent in many places. Turmeric, coriander, and cumin are often used to make curries.

The multitude is inclined more towards the usage of mustard, groundnut, sunflower and soybean oil for cooking. Usage of refined oil to make pooris is quite famous. Puri bhaji, idli, dosa, dal baati, and litti are among the most popular and representative dishes of Indian cuisines.

Vegetables are generally eaten with a type of bread called chapati, which is the staple food of the region. Rice is generally taken with dal to moisten it in northern India, or with curd in southern India.

Tea and coffee are prominent all across with the former available at every street corner. Egg dishes are also available in similar fashion.

Common meats include lamb, goat, fish, and chicken. As cattle are considered sacred in Hinduism, beef is less common than in Western cuisines. Prohibitions against beef extend to the meat of cows, and yaks to some extent. Pork is considered a haram by all Muslims, and is avoided by some Hindus. Other minorities also prohibit the use of meat to abjure violence. Fish is commonly used in South India, Sri Lanka and the Bengal region, i.e. Bangladesh and the West Bengal state of India. The Northern region diet mostly consists of wheat and other major crops.

Southeast Asian cuisine

Main article: Southeast Asian cuisine

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  Location of Southeast Asia.

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 lime, coriander/cilantro and basil. Ingredients in the region contrast with the ones in the East Asian cuisines, substituting fish sauces for sauce and the inclusion of ingredients such as galangal, tamarind and lemongrass. Cooking methods include a balance of stir-frying, boiling and steaming.

West Asian cuisine

Main article: West Asian cuisine

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  Location of West Asia.

West Asian cuisine significantly overlaps with the Middle Eastern cuisine and the inclusion of the South Caucasus.

West Asian cuisine is the cuisine of the various countries and peoples of West Asia. The cuisine of the region is diverse while having a degree of homogeneity. Some commonly used ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint and parsley. Some popular dishes include kibbeh and shawarma.

Cereals constitute the basis of West Asian diet, both historically and today. Wheat and rice are the major and preferred sources of staple foods. Barley is also widely used in the region and maize has become common in some areas as well. Bread is a universal staple, eaten in one form or another by all classes and groups practically at every meal.

Butter and clarified butter (also known as Semna) are, traditionally, the preferred medium of cooking. Olive oil is prevalent in the Mediterranean coastal areas. Christians use it during Lent, when meat and dairy products are excluded, and Jews use it in place of animal fats such as butter to avoid mixing meat and dairy products.

Lamb and mutton have always been the favored meats of West Asia. Pork is prohibited in both Islam and Judaism, and as such is rarely eaten in the region. Prominent among the meat preparations are grilled meats, or kebabs. Meat and vegetable stews, served with rice, bulgur, or bread, are another form of meat preparation in the region.

Vegetables and pulses are the predominant staples of the great majority of the people in the West Asia. They are boiled, stewed, grilled, stuffed, and cooked with meat and rice. Among the green leafy vegetables, many varieties of cabbage, spinach, and chard are widely used. Root and bulb vegetables, such as onions and garlic, as well as carrots, turnips, and beets are equally common.

関連項目

• List of Asian cuisines/ja