Asian cuisine shows great variation, with people in the southwest nations including Sri Lanka and Burma eating different foods than those in China, Korea or Japan. Asian-Nation divides Asian cuisine into three distinct cultures: the southwest Indian style that emphasizes rice and strong spices; the northeast style of China, Korea and Japan that emphasizes heavier sauces in cooking; and the southeast Thai style that uses herbs, vegetables and light sauces.
People in the southwest region of Asia, which includes India, Pakistan and Sri Lanka, eat a diet rich in a flat bread called "naan" and rice. Dishes are seasoned with strong spices such as black pepper and clove. Curry is a staple in this diet, and beef is never eaten because the Hindu religion teaches that cows should only be used for their milk and not their meat.
In northeast Asia, which includes China, Korea and Japan, most dishes call for oil and sauces used in cooking. Chinese cuisine shows great variety based on the regional availability in foods. In the south, fresh vegetables with light seasoning are common, while in the north, oily dishes seasoned with garlic and vinegar are the norm. TravelChinaGuide.com states that common cooking methods throughout China include boiling, frying and steaming. Japanese cuisine incorporates a lot of fish, which is commonly consumed raw or deep fried. Korean food emphasizes the use of hot chili spices.
The third style of Asian cuisine described by Asian-Nation is the southeast style that is seen in Thailand, Cambodia, Singapore and Indonesia. This style uses herbs such as basil, cilantro and mint and emphasizes lightly cooked fresh vegetables. Fish is also common in these nations, and soy sauce and fish sauce are used for flavor.