What is the difference between Chinese and Japanese food?


Although traditional Chinese and Japanese food are often grouped together as part of Asia's eastern culinary and dietary cultures, the cuisines vary considerably. Chinese food is known for its stir-fry, dumplings and steamed buns, while Japanese food is prepared simply with fresh ingredients and presented in an elegant fashion. Korea and Taiwan are also grouped in Eastern Asian dietary culture.

According to TravelFoodandDrink.com, there are many commonalities among Asian cultures, including a tendency to serve relatively small portions and an emphasis on vegetables over meat. Traditional Asian cooking tends to be low-fat with fewer foods that are deep fried. An exception to that general rule is tempura, which is a Japanese style of cooking that involves deep-frying meats and vegetables in vegetable oil.

Beyond that, however, there are more differences than similarities between Chinese and Japanese food. While the Chinese consume many types of meats on a regular basis, the Japanese favor fish, often in raw form. Unlike the Chinese, who prefer to eat porridge for breakfast, the Japanese often start their day with sushi.

The Chinese season much of their food with garlic and vinegar, while the Japanese are inclined to use wasabi and salt-pickled ginger, according to Asian-Nation.

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