ASIAN PHENOMENON IN WESTERN

In this opportunity we want to talk about the Asian gastronomic culture which has become a worldwide phenomenon, specially in the western world.

And although we don’t know the reasons that originated it, there is no doubt that it has reached our cultures to stay and settle as an integral part of the traditional diets in Europe and America.

So let’s start by describing the dishes that have created most attraction among lovers of gastronomic diversity.

 

Ramen is a Japanese dish which recipe changes according to the region where it comes from, the basic preparation consists of different types of Chinese noodles served in a soup prepared commonly with fish, miso and soy sauce as well as different garnishes such as slices of pork, Nori seaweed, menma and chive.

Although it has Chinese origin, it is not clear when ramen was introduced in Japan. Even the etymology of the word “ramen” is a subject of debate, some claim is the Japanese pronunciation of the Chinese (la mian), which means “stretch noodles, others (laomian,” old noodles “) as the original form or lǔmiàn noodles cooked in a thick sauce with starch or “lo mein” which means “unearth” and refers to the method of cooking these noodles.

The poke (in Hawaiian ‘section’ or ‘cut’) is a raw fish salad served as an appetizer or main dish in Hawaiian cuisine. Modern poke usually consists of sashimi diced yellow fin tuna marinated with Hawaiian sea salt, soy sauce, inamona (kukui nut), a little sesame oil, limukohu seaweed and chopped Hawaiian chilli or cured octopus.

Other types tuna, fish or raw salmon, Maui onion, hot sauce, chopped tomato, tobiko or ray roe, seaweed and garlic.

The selection of condiments has been strongly influenced by Japanese cuisine and other Asian countries. Hawaiians have always eaten poke, but never commercially. Originally it has been eaten as a quick dish to regain strength.

The traditional poke consists of gutted, flayed and boned fish. It is cut following the thorn in fillets, and served with traditional seasonings such as sea salt, seaweed and limu.

During the 19th century, foreign vegetables such as tomatoes and onions were added, and Maui onion is now a very common ingredient.

Its simplest version consists of pieces of tuna or other fish seasoned with different local ingredients, but with the passage of time have taken influences from other cuisines such as Japanese or Indian.

The wok or guō (in mandarin), wok (in Cantonese)] is a kind of frying pan used in the Far East and Southeast Asia.

It is a kind of round pan, of Chinese origin and is characteristic for being bulged in the background, the average size is usually 30 cm. U

sually is made it of steel, cast iron and even aluminum and is used to sauté food by a constant movement called in Cantonese Chinese cuisine as “wok hei” which is an ability to extract the qi from the wok, this way the food keeps its flavor and smell intact.

Apart from sautéing food, it can also be used for frying or steaming, placing a bamboo steamer basket on top and requiring very little cooking oil.

All these cooking modalities have as an attraction their great versatility, since they can be enjoyed by all types of diners: vegetarians, carnivores, vegans, healthy and even celiacs, anyone can prepare them with a minimum of knowledge and in a very short time.

So I invite them to cook yourself or tour the city where you can find plenty of options and fill your taste and color palates.

In Tenerife you can find out more about the best places to find Ramen and other Asian dishes, through the links we attach next, you can visit “Aiko Sushi” in Santa Cruz, and “Kabuki”, a Michelin star restaurant located in the Ritz Carlton Abama Hotel, in Costa Adeje.

http://www.restaurantekazan.com

https://www.gastroranking.es/r/aiko-sushi_159369/

http://www.ritzcarlton.com/en/hotels/spain/abama/dining/kabuki

Until next time.

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