The Major Differences between Japanese and Chinese Food You Need To Know to Become the Next Asian Cooking Pro

Types of food are usually associated with different cultures and when it comes to the Asian food, you’d find that it’s a home to many cultures, many of which have their own characteristic cuisine.

However, certain cooking styles and food preparations share similar traits between Asian countries; a common example is the Japanese and Chinese which share lots of similarities but we are here to state the differences between these 2; the home cuisine of sweet and sour chicken and the sushi inventors, so you can master doing both at home just like a native Asian.

1-Ingredients:

when it comes to ingredients, you’ll find that the Chinese food includes rice meals more than the Japanese in which sea food is mostly used that’s why the Japanese food is considered to be lighter to the stomach.

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2-Cooking Style:

As for the cooking, the Japanese enjoy eating raw food especially when it comes to sea food but the Chinese prefer frying their food and you can notice that food preparation has to be thought of carefully for Chinese culinary arts and they actually like their food to stand out so, they tend to use unique dishes.

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3-Oil and Spices:

The Japanese food may be healthier than the Chinese food because they use less oil in their meals and a small amount of carbohydrates but the Chinese use more oils and spices to generate more flavors with their dishes and make them stand out.

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4-Cooking Pan:

The Chinese people cook their food in the traditional wok that cooks the food evenly from both, inside and outside. That’s why the Chinese are fond of pan frying their food unlike the Japanese that use their flat pans which are called teppans to cook their food at high temperature.

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