Geographically, the continent of Asia spreads across a vast chunk at the world, stretching from Turkey in the west to the far shores of Japan.

In Japan, which otherwise consists primarily of fish, vegetables, fruit and rice.

Rice　

In Asia, there are three main groups of rice:
Long-grain, short-grain and sticky 'glutinous' rice. Once cooked, the tender grains should turn white and fluff up easily whit a fork while retaining a bite.

Noodles

The main dish does not contain rice to provide the starch content of the meal.

Vegetables

Typical vegetables in the Asia kitchen include snake beans, daikon, bok choy, jicama, bamboo shoots, beansprouts, winter melon, small aubergines and mushrooms.


Bamboo shorts
The creamy-white, fresh shoots gave a wonderful texture and flavour and are delicious in stirfries and soups.


Beansprouts
Beansprouts can be eaten raw or added to many stirfries and soups for their refreshing, crunchy bite.


Bok choy
Green, leafy cabbage has juicy white stems and crunchy dark- green leaves. Also know as 'pak choi'.


Daikon
White in colour, this root vegetable looks very similar to a large carrot. Also know as oriental white radish.


Jicama
Resembling a large turnip, whit a crunchy texture, similar to water chestnuts and lotus roots. Slices for soups, salads and stirfries.


Snake beans
Also Known as 'chopstick beans' or 'yard-long beans'.


Winter melon
Prepared and cooking in much the same way as a pumpkin, winter melon is added to soups, stews and stirfries because the flesh absorbs the flavours of the dish.


Fruit
The variety of exotic, tropical fruits is astounding, including fresh coconut, banana, lychee, pineapple, mangosteen, mango, papaya, star fruit, jackfruit, guava, passionfruit, pomelo, dragon fruit and the pungent durian.