Asian food

Yunnan Chinese pea soup, spicy street food, written “xīdòufěn”

Zucchini is a versatile ingredient in many Asian dishes.

Small game bird, often grilled or braised in many Asian cuisines

Staple wheat or rice pasta across many Asian cuisines.

Staple grain across Asia; basis for countless dishes.

Japanese vinegared rice dish, global sushi culture icon

Spicy Korean fermented cabbage. Iconic side dish.

Popular ingredient in East Asia, often boiled or in bento

Thick Japanese wheat noodles, key in many soups.

Japanese wheat noodle soup, now pan‑Asian favorite.

Classic Chinese dish; rice stir-fried with veggies, egg, meats.

Japanese stir-fried noodle dish, street‑food favorite.

Japanese horseradish, spicy sushi condiment.

Indian-origin spice mix and dish, huge across Asia

Starchy tuber, used in many East Asian dishes.

Chinese dumpling with meat/veg filling, very common.

Fish is a staple protein in many Asian cuisines.

Seafood used in many Asian dishes, esp. Japan.

South Indian steamed rice cake, popular breakfast.

Turmeric rice common in South/Southeast Asia.

Fermented dairy, vital in Indian and West Asian food.

Vietnamese rice noodle soup, famous street food.

Plain rice staple across many Asian cuisines.

Spicy Southeast Asian noodle soup, famous in Malaysia and Singapore.

Chinese communal stew; hot pot has many regional styles across Asia.

Common in many Asian cuisines; filled dough, often steamed or fried.

Japanese rice cake dessert, chewy and popular at New Year.

Goan Indian curry with vinegar and spices, now global.

Purple yam used in Filipino and other Asian desserts.

Iconic Thai stir-fried rice noodles with peanuts.

Grilled freshwater eel, classic Japanese delicacy.

Soup is a staple in many Asian cuisines.

Classic Chinese-style stir-fried rice with egg.

Duck meat is central in dishes like Peking duck, widely eaten in Asia.

Soy bean curd, key protein in East Asian dishes.

Japanese rice ball snack, often with fillings.

Tropical fruit used in many South and SE Asian dishes.

Traditional Japanese soup with miso broth and tofu/seaweed.

Philippine dish; soy-vinegar braise, now pan-Asian.

Generic term for curries from Indian cuisine.

Leavened tandoor flatbread from South Asia.

Chinese‑American dish, fried chicken in orange sauce.

Japanese dumplings, often pan-fried. Inspired by Chinese jiaozi.

South Indian fried lentil snack, popular street food.

Common ingredient in many Asian dishes.

Generic, but fits as noodle dishes from Asia.

Fragrant long-grain rice, key in many Asian cuisines.

Spice and root used widely in Asian cooking and pickles.

Oranges are widely used in Asian cooking and desserts 🍊

Cantonese bite-size dishes; classic Chinese brunch tradition.

Variant spelling of egg roll, Asian snack.

Japanese soy-based glaze, now global favorite.

Deep-fried syrup-soaked sweet from India, Pakistan.

Chinese steamed bun, now popular worldwide.

Edible sea urchin roe is prized in Japanese cuisine 🦔

Japanese word for sea urchin roe, sushi delicacy.

Wheat noodles, key in Chinese and Asian soups.

Japanese seaweed sheets used for sushi and rolls.

Popular Chinese-American fried appetizer.

Thai‑style yellow curry, mild and aromatic.

Korean stir-fried glass noodles with veggies and meat.

Eel is grilled or in sushi in Japan and China.

Chinese leafy cabbage, key in stir-fries.

Young soybeans, Japanese name, eaten across Asia.

Sushi with rice topped by raw fish slice, from Japan.

South Indian semolina breakfast dish, very common.

Chicken is a common ingredient in many Asian cuisines.

Chinese soup with wonton dumplings, classic dish.

Stir-fried noodles from Chinese cuisine, global fave

Japanese grilled chicken skewers, popular izakaya food.

Tropical fruit used in many Asian desserts and chutneys.

Classic Sichuan Chinese stir‑fry with peanuts.

Flatbread from South Asia; key in Indian meals.

Japanese dish of chicken in teriyaki sauce.

Iconic Vietnamese rice noodle soup with herbs.

Thai dish/ paste of green chilies, herbs and coconut milk.

Classic Beijing roast duck, Chinese delicacy.

Generic but very typical of many Asian cuisines.

Tapioca pearls are a popular Taiwanese snack ingredient.

Sweet-salty Chinese sauce; key in Cantonese dishes and marinades.

Spicy coconut-based curry from Thailand.

Fermented rice-lentil crepe from South India; breakfast staple.

Japanese battered and deep-fried seafood/veg.

Indo-Chinese stir-fried noodles, popular street food in India.

Fragrant South Asian rice dish with spices.

Pork is widely used in Chinese, Korean, and Vietnamese dishes.

Used in many Asian curries, stir-fries, sauces.

Chinese-style fried chicken in lemon sauce, common in takeout menus.

Meat used in many Asian dishes, but not itself a distinct Asian food.

A cured pork ingredient used in some Chinese dishes.

Korean marinated grilled beef barbecue.

Chinese food covers a wide range of Asian dishes.

Malaysian coconut rice dish with sambal and sides.

Generic pasta staple in many Asian dishes.

Crispy Korean chicken, famous bar snack.

Popular in East and Southeast Asia, many local styles.

Quick noodles, huge across many Asian countries.

Indonesian fried rice with sweet soy and spices.

Himalayan dumplings, popular in Nepal and North India.

Vegetable in Indian, SE Asian, Middle Eastern food.