Chinese
With a population of 1.2 billion, there are many mouths to feed in China. The region's vast history and geography can be felt throughout the many facets of Chinese cuisine. The peppers, garlic, ginger and onions now considered classic components of Chinese cooking were originally delivered to the region by Buddhist missionaries two thousand years ago.
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Japanese cuisine is based on combining the staple food which is steamed white rice or gohan with one or several okazu or main dishes and side dishes. This may be accompanied by a clear or miso soup and tsukemono (pickles)
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Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. It is known for its complex interplay of at least three and up to four or five fundamental taste senses in each dish or the overall meal: sour, sweet, salty, bitter and spicy
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