Asian Food and Travel Guide Blog

Rice dumpling is an Asian delicacy of Chinese origin. Though available throughout the year, “zongzi” (as it is known in Mandarin) is the key feature of the Duanwu Festival, also known as Dragon Boat Festival. It is celebrated on the fifth day of the fifth month of the Chinese lunar calendar, which falls on May 28 for year 2009. Made largely from glutinous rice, there have been many variations on zongzi over the centuries, localized in the Asian countries, top with creativities, leading to many different ingredients, tastes, shapes… The Malay plain dumpling wrapped in square shape is known as ketupat; and there are Thai style dumplings with the authentic tom yam seafood filling, Nyonya dumpling with flavorful spices, also turmeric dumpling, and even sushi dumpling!

~ Asian Food Guide ~

Among the more common types of mushrooms used in Asian cooking are shiitake, button, oyster, enoki, and straw mushrooms, all of which are available all year in the market. Shiitake mushrooms are also referred to as Chinese black, oriental black, black forest, forest, or golden oak mushrooms; these large, umbrella-shape mushrooms are brown-black in color and have a rich flavor that goes well with many types of dishes, they are especially satisfying in sauces. The familiar smooth, round-capped and mildly flavored button mushrooms can be found in several colors – white, off-white, and brown; they are more commonly available in canned form.

Oyster mushrooms are a wild variety that has become easy to cultivate therefore more widely available and less expensive than other specialty mushrooms. Ranging from off-white to gray brown, they grow in clusters and have a dense, chewy texture; they may be eaten raw but are more flavorful when cooked, often in meat dishes. Sprout-like enoki has a small cap on its long, thin trailing stem. Native to Japan, they are creamy white and have a mild and almost sweet taste.

~ Asian Food Guide ~

Dried mushrooms have an intensely concentrated flavor and therefore are considered more a seasoning than a vegetable. To reconstitute them and bring out their flavor (and to remove any grit), they should be soaked before use – clean the mushrooms then place them in a bowl, pour cool water over them and let stand for 10-30 minutes (boiling or hot water softens the mushrooms faster but also washes the taste away, unless the water is retained for use in cooking the same dish later). To duplicate the taste and meatiness of mushrooms in soups or dishes, use dried shiitake mushrooms for flavor and fresh button mushrooms for texture.

~ Asian Food Guide ~

While some mushrooms are still cultivated in caves or cellars, most are grown year round in specially designed buildings in which all aspects of the environment (lighting, temperature, humidity, and ventilation) can be controlled. As a result, cultivated mushrooms, which were once considered an expensive delicacy, are now affordable and widely available in fresh and canned form.

Cooked fresh mushrooms are more nutritious than canned ones – they have almost 3 times the potassium and niacin, twice the iron, and 15 times the riboflavin of the same amount of canned. However, if you use the canning liquid in your recipe, you will be able to conserve the niacin and riboflavin; just be sure to check the label listing other ingredients in the can. Sometimes canned mushrooms contain more than 4 times the sodium of fresh cooked mushrooms, and if packed in a butter sauce, the fat content will be significantly increased.

~ Asian Food Guide ~

Mushrooms are not usually thought of as a particularly good source of nutrients, perhaps because they lack the brighter colors of so many other vegetables. But actually mushrooms rank rather high in nutritive value. They have a good deal of protein, and although lacking any beta carotene or vitamin C (because they have no chlorophyll), they contain a substantial amount of B vitamins, copper and other minerals. Despite their somewhat meaty texture, its calorie level is nothing to worry about, with only 20 calories per cup of raw mushrooms. Mushrooms contain anti-bacterial and other medicinal substances; the most commonly cultivated variety has been reported to contain an anti-tumor substance. Mushrooms partially owe their flavor to glutamic acid, a natural version of the flavor enhancer MSG; while MSG contains sodium, fresh mushrooms are virtually sodium free.

~ Asian Food Guide ~

The special bulb of the onion plant was regarded by ancient Egyptians as the symbol of the universe. Onions come in an impressive array of sizes, shapes, colors, and taste. Plants related to onions are shallots, chives, and garlic. A low-fat seasoning on its own, the same can’t be said for onion rings and creamed onion with high fat and calories. Among the most popular ingredients used, onions are often fried, boiled, dried or dehydrated, and pickled for culinary purposes.

The sulfur-containing amino acids released when slicing or chopping onions irritate the eyes, often causing tears. The older the plant, the stronger the compounds become; however, cooking produces further chemical changes that render them much milder.

~ Asian Food Guide ~

Besides rice, noodles are the next common ingredient and staple food in many Asian countries. Noodles are made mainly from rice, wheat, or mung bean; they are processed into different shapes and width (round, flat, thin, etc.) and colors (with ingredients like egg, spinach, carrot, etc.).

Among the common types of noodles served in Asian gastronomy are the yellow noodles, rice noodles, rice vermicelli, glass noodles, bun/laksa noodles, flat rice stick noodles, egg noodles. These are normally served as main dish with soup or as fried noodles, hot or chilled; may also be with side dish and condiments.

Try as many types of noodles and cooking methods to indulge yourself!

~ Asian Food Guide ~

Chili, the love of countless food enthusiasts… Capsaicinoid is the element that gives the thrill. Chili is also known as hot pepper; it comes in different sizes, shapes, colors, and of course, spiciness. The piquancy aside, chili has more vitamin C than citrus fruits! In the culinary world, chili is a popular ingredient used and served in various forms – fresh (whole or sliced), dried, pickled, powder, sauce, etc.

When the spice becomes too fiery and intolerable, try eating some rice or bread to soothe the feeling; despite common thought of hot drinks worsening the situation, warm or hot water is able to calm that fiery sensation by washing away the spicy compound, but avoid drinking cold water, as it will only spread it to wider area. Another alternative is milk, of which a protein called casein can wipe away the peppery element.

~ Asian Food Guide ~

Tofu is made from soy bean; it is the main source of protein in the vegetarian diet as a much healthier substitute to meat. Tofu is literally translated into English as bean curd. There are many types of tofu and its byproducts; the more common ones being soft tofu which is smooth and fragile, firm tofu that is more solid in texture with less moisture, pressed tofu (or taukwa) which is even harder in texture, deep fried tofu (or taupok), and bean curd sheet. Tofu is also processed into preserved or fermented tofu, stinky tofu, and many other forms. Each type of tofu has its distinct feature in the culinary art e.g. soft tofu is ideal for steaming while firm tofu excellent as julienne or cubes for frying, and deep fried tofu as common ingredient in noodles soup dish. Experiment and explore your way to endless ways of tofu delicacies!

~ Asian Food Guide ~

Daisetsuzan in Hokkaido is the largest national park in Japan; it is the home to a 7 tier waterfall, natural hot spring, several active volcanoes, beautiful alpine meadows, wildlife deer and brown bears, therefore a haven for hikers, mountain bikers, and outdoor enthusiasts.

It is ideal to hike the Park without special gear between early May and late October. Spring offers the best wildflower panorama but weather is still cloudy and rainy, while summer climate attracts more visitors though less scenic. Fall transforms the forest into gleaming colors and the peaks are stunningly beautiful with the first snow on them. Six months of winter makes Daisetsuzan an amazing winter wonderland but accessibility to most places is a challenge; this is when the pay huts are free of charge but be prepared to dig your way in through the snow!

~ Asian Travel Guide ~