Japanese and Korean Cuisines

Gathers the two national cuisines of the Japanese and Korean peninsulas and islands, which share a heavy use of rice, soybean seasonings, fermented foods and seafood while keeping clearly separate flavors and meal structures. It is a family of national cooking traditions rather than of individual dishes. Chinese, Mongolian and Tibetan cooking sit in their own groups. Within the East Asian Cuisines subcategory it sits beside the groups Greater China Cuisines, Steppe and Plateau Cuisines of East Asia, and each entry is placed in the one group whose description fits it best.