The culinary traditions of China, Japan and Korea, cuisines built on rice or wheat staples, soy-based seasoning, and a shared repertoire of steaming, stir-frying and fermentation. Belongs here: Chinese Cuisine, Japanese Cuisine, Korean Cuisine. Does not belong here: a Southeast Asian cuisine, which shares some technique but a different staple and spice profile, grouped separately below.
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Era of EmergenceSourced to the subject's own account All East Asian Cuisines
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1. Chinese Cuisine (Wikipedia)
WikipediaChinese cuisine, History section, early agricultureQuote, Chinese cuisine, History section, early agriculture
Chinese ancestors successfully planted millet, rice, and other grains about 8,000 to 9,000 years ago.
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