Comparison of Japanese and Chinese

Asian food is very unique as opposed to other food preparations, most especially when pitted against those from Europe and from the West. However, certain cooking styles and food preparations share similar traits between Asian countries; a common example of which is the interrelatedness between Japanese and Chinese food. However, no matter how you look at it, there is a plethora of differences between the two.

Japanese food is usually light to the stomach. They are generally considered to be healthier than Chinese foods. It is because the latter makes use of too much grease in their food preparations along with the standard inclusion of carbohydrate foods rice and noodles. Nevertheless, Japanese food also includes some rice meals but perhaps not to the extent as of Chinese food.

When cooking, the Chinese prepare their food by using their traditional wok. This can fry food ingredients by turning the items constantly thus making the food evenly cooked either from the inside or from the outside. This is why Chinese are fond of pan frying their foods. Conversely, the Japanese typically use their flat pans called teppans to cook food items at high temperatures. It is like a grill table which allows the crisp cooking of the outside layer of the food while retaining the raw or juicy texture of the inside portion of the food being cooked.

Foods left uncooked (raw) are well accepted by the Japanese most especially with sea foods. They (the Japanese) really love to eat them raw. If there are raw food items that the Chinese take it, these have to be spices like green onion and garlic among others.

Food preparation has to be thought of carefully for Chinese culinary arts. The dishes must hold a ‘lucky’ name. They are also engrossed with making their food stand out. This means that all food dishes must really look good to the consumers. They also make use of lots of spices and herbs so as to generate more flavors with their dishes. Example of Chinese food includes: chow mein, orange chicken, egg flower soup and many more.

In the case of Japanese foods, the following are some common examples: Udon, yakisoba, ramen (noodles), katsu and tempura. The last two dishes are usually deep fried, also a common characteristic of frying among the Japanese.

With regard to drinking tea, the Japanese are fond of green tea while the other likes to drink black tea. For both cultures, teas are used after taking in the actual meal as a medium to aid in the digestion of the food eaten earlier. This is for particular usage in the digestion of the greasier or oilier dishes.

1. Japanese food loves more raw foods as opposed to Chinese food.
2. Japanese food loves fish, chicken and beef more than pork meat unlike the Chinese who prefer eating beef and pork.
3. Japanese food includes deeper frying whereas Chinese food includes more pan frying.

Source http://www.differencebetween.net/object/comparisons-of-food-items/difference-between-japanese-and-chinese-food/