The healthiest cuisines in the world. We conducted a little research and identified the countries with the most harmful and the healthiest cuisine. Which country is best in cooking?
Each of us sooner or later comes to the understanding that food should not only be tasty and satisfying, but also healthy. With a lack of knowledge in this area, there is a danger of immersing yourself in the study of all kinds of nutritional systems, food properties and ingenious recipes, especially since in our information age this is available to everyone. But there is another way, safer and more enjoyable - learning the principles of traditional cuisines. Almost all traditional cuisines with a rich history can be confidently called healthy, because otherwise they would not have survived to this day. Forbes magazine tried to highlight the most outstanding from the huge number of useful cuisines. “Culinary Eden” presents this rating to your attention.
It should be noted that this rating is based on indicators of health and life expectancy of the country’s modern population, and they are influenced not only by food, but also by lifestyle and, to some extent, by national character. In addition, not everywhere residents adhere to the traditional nutritional structure of their ancestors, but adopt habits that are completely unusual for them, which, of course, affects their health and life expectancy. That is why many extremely healthy national cuisines (Russian, Uzbek, Finnish) did not occupy prominent places in the usefulness ranking.
1. First place in the ranking of usefulness belongs to Japanese cuisine, thanks to which the Japanese live a long time and are practically unfamiliar with excess weight and diseases associated with it. This is not surprising, since Japanese cuisine contains very little meat, milk, animal fats and simple carbohydrates. The basis of Japanese cuisine is fish, seaweed and other seafood, vegetables, soy and rice. Pork, chicken and eggs are occasionally consumed. Fermented vegetables, soy and algae provide the body with vitamins and support healthy microflora in the intestines, and a variety of fish dishes satisfy the need for proteins and fats. It should be noted that fish and seafood in Japan are bought not frozen, but fresh, fresh from the sea. Minimal cooking (quick frying, steaming) of all products allows them to retain the maximum amount of nutrients. Soy to some extent replaces milk, cheese, and meat for the Japanese. Japanese cuisine is one of the few where soups - vegetable and fish - are still popular. Every lunch is not complete without sauces and spices that stimulate digestion: soy sauce, wasabi, pickled ginger. In Japan, much attention is paid to the seasonality of food. People try to eat vegetables and fruits only when they are ripe. The winter and summer tables have practically no identical dishes, with the exception of rice - the basic product of Japanese cuisine.
Let's pay attention to Japanese sweets. They are made from rice flour, fruit juices and thickeners extracted from algae, which is very far from our concepts of sweets, but this is for the best, because excess sugar and fats are not at all good for health. The Japanese prefer green tea as a drink. Moreover, the most common tea in Japan - matcha (powdered) - allows you not to limit yourself to just the infusion of tea leaves, but to use them completely. We should not forget about the traditional Japanese attitude to food: preserving the original appearance of products, the obligatory presence of 5 tastes and 5 colors on the table, small portions, simple and elegant serving with many plates and gravy boats of various colors and fancy shapes.
2. Second place goes to the cuisine of Singapore, an island city-state located in Southeast Asia. Proximity to Japan, China, Thailand, India and other countries with ancient culinary traditions has allowed Singaporeans to borrow the best from them and adapt them to suit their tastes. It is not surprising that in Singapore you can try not only local dishes, but also get acquainted with the best examples of cuisines of neighboring nations. In addition to the traditional rice, soybeans, fish and seafood throughout Asia, Singapore's cuisine, thanks to the hot and humid equatorial climate, is replete with coconuts and all kinds of tropical fruits. Singaporean cuisine contains significantly more meat and fried dishes than Japanese cuisine, but this is compensated by a huge variety of vegetables, fruits, nuts, herbs and spices. The main techniques of Singaporean cuisine are quick frying with spices, stewing, boiling in broth and steaming, and marinating. We can safely say that Singaporean cuisine is the most successful example of culinary eclecticism (mixing styles).
3. Chinese cuisine was only in 3rd place, although it is even more diverse than Japanese and Singaporean. It is difficult to name the distinctive features of Chinese cuisine, since it combines the traditions of four regions, the cuisines of which are radically different. However, it can be noted that the main disadvantages of Chinese cuisine are the abundance of fried foods and the love for all types of meat. The positive aspects of Chinese cuisine are small portions, variety, abundance of spices, and widespread use of tea.
Chinese cuisine is based on rice and legumes (mainly soybeans and beans). It is characterized by a variety of vegetables, fruits, herbs - everything that the land and sea provides is used. The lack of taste can be easily hidden with the help of sauces and spices. Fish in China is eaten only in coastal areas. Inland, it is replaced by chicken, pork and other exotic meats, such as snakes and insects.
Chinese chefs have a saying “everything can be cooked except the Moon and its reflection.” Everything else can be finely chopped and quickly fried in a wok or marinated and left for several months.
4. European traditional cuisines, perhaps due to their relatively small age, cannot compete with Asian ones. However, the fourth place in the list of healthy cuisines belongs to the cuisine of Sweden. There are quite a lot of long-livers in this country and only 11% of the population are overweight, which is not bad in our time, although in Asian countries this figure is 1-2%.
The basis of the Swedes' diet is fish and other seafood and river products - herring, salmon, tuna, pike, caviar, crayfish, seaweed. Quite a lot of meat is consumed - pork, venison, poultry and wild poultry. Due to the harsh climate, there are few vegetables and fruits in Swedish cuisine. Their place is taken by root vegetables - potatoes, turnips, carrots, beets - and a wide variety of local berries. In Sweden, brown bread and a variety of cereals are popular; rich pastries are rarely prepared. The shortcomings of traditional Swedish cuisine are especially pronounced in winter, when you have to eat smoked meats, sausages, salted fish and pickled vegetables.
5. French cuisine remains unsurpassed in terms of complex culinary masterpieces, but in terms of usefulness it ranks only 5th. Croissants and other rich pastries, ice cream, foie gras, fatty sauces, and meat dishes are to blame for this. The abundance of fresh vegetables, fruits, spices, herbs and seafood saves French cuisine. French cuisine has a lot of soups and vegetable dishes. High-quality grape wines and cheeses are widely used both on their own and in various dishes. With this diet, the obese population of France does not exceed 6%, and the average life expectancy reaches 81 years.
6. Mediterranean cuisine, although considered the standard of healthy nutrition, does not occupy the most honorable 6th, 7th and 8th places. Italian cuisine can be considered the most healthy in the Mediterranean. Although most would call pizza, lasagna, pasta and other types of pasta the hallmarks of Italy, these are far from the only dishes of this beautiful region. Vegetables play a more important role in Italian cuisine: tomatoes, peppers, eggplants, zucchini, onions, artichokes. Without them, neither pizza nor other flour dishes are possible. Vegetables are eaten fresh, pickled, or boiled. In addition to pasta, rice and corn are very popular in Italy. Sources of proteins in Italian cuisine include seafood, poultry, mushrooms, legumes and nuts. Italians practically do not eat fatty meat. The main sources of fat are a variety of cheeses, nuts and olive oil. Olives, capers, anchovies and many herbs are used as flavor accents: basil, rosemary, oregano, mint. High-quality grape wine, grappa and a variety of liqueurs and liqueurs are consumed very sparingly. Italian cuisine is famous for its sweets: tiramisu, ice cream, marzipan, but they are consumed much less often than fresh fruits and berries.
7. The cuisine of Spain is inferior to Italian cuisine due to its higher content of meat and spicy seasonings. Otherwise, everything is the same: rice, pasta, vegetables, fruits, seafood, cheeses, olive oil, wines.
8. Greek cuisine may be healthier than many that took higher places in the ranking, but living conditions in Greece do not have the best effect on the health of the population, so Greek cuisine will have to be content with 8th place. As throughout the Mediterranean, Greece is very fond of seafood (especially sardines, anchovies and various shellfish), olive oil, vegetables (tomatoes, peppers, eggplants), fruits (peaches), citrus fruits, nuts, spices, aromatic herbs, honey. Grains are not held in high esteem in Italy; their place is taken by beans and corn. The most popular meats are lamb, goat and chicken. Dairy products occupy a special place in Greek cuisine: yoghurts and cheeses. The culinary techniques of Greek cuisine are extremely simple and preserve the original taste and aroma of the products. It is interesting that the cuisine of Greece practically does not know sauces.
9. Israeli cuisine, like a melting pot, combines ancient and borrowed recipes from around the world. The culinary traditions of modern Israel were influenced by ancient religious norms (kashrut), according to which, for example, only the meat of ruminant artiodactyl animals and fish with scales can be used for food, and meat and milk should be cooked and consumed separately. In Israeli cuisine, of course, everything that the land and waters of Israel provide is very popular: fish, poultry, vegetables (eggplant, zucchini, tomatoes, onions, lettuce), root vegetables (potatoes, carrots, beets), peas, beans, herbs and spices (coriander, mint, sesame, cinnamon), honey. Cooking many Israeli dishes (gefilte fish, hummus, falafel) requires not only skill, but also time.
10. Korean cuisine did not make it to the top rating because of its spiciness. Many Korean dishes contain huge amounts of red pepper, garlic, ginger, vinegar and other spicy seasonings, which are not healthy for everyone, but which in hot climates cannot be avoided. Otherwise, Korean cuisine does not go beyond Asian traditions and is replete with rice, soy products, fish and seaweed. Among vegetables, cabbage, carrots, radishes, ferns, and reeds are especially valued. They are eaten fresh or marinated in spicy mixtures (kimchi). Meats include pork, beef and chicken, generously seasoned with spicy sauces. The main methods of culinary processing of food are boiling, marinating and frying. Like Japanese cuisine, Korean cuisine provides small portions with a wide variety of dishes.
As you can see, all cuisines that bring health and longevity to their lovers have much in common. They give preference to fresh local vegetables, fruits, berries, fish dishes, seaweed and other seafood. Side dishes are usually very simple (rice, corn, greens). Spices are used generously. Meat and milk, and therefore sausages and dairy products, are of natural origin. Animal fats and sweet pastries are not consumed every day. Fruits, berries, nuts, and honey successfully serve as sweets. It is important to note that traditional cuisines imply the ability to cook from scratch, that is, from raw, unprocessed foods, and completely exclude the use of semi-finished products and fast food.
By following these simple rules, you can easily organize one of the most useful kitchens in the world at home.
What would a trip be without tasting local cuisine? After all, a new country is not only about airports and hotels. Wherever a tourist comes, he strives to get as many culinary experiences as possible, thanks to which he can fully experience local cultural traditions.
There are countries where food is the main attraction. Gourmets from all over the world come here, flocking like moths to a flame. Here are ten countries that will not disappoint even the pickiest eaters with their cuisine.
Thailand. The uniqueness of Thai cuisine is that it combines the traditions of China, India and Oceania. As a result, a technique was created that absorbed all the best and was able to work with the most delicious ingredients. In Thailand, dishes are traditionally heavily seasoned with chili and garlic. Other traditional elements of local cuisine include lime juice, coriander and lemongrass. They give the dishes the classic tang that is typical of Thai food. You can fall in love with the local unusual cuisine thanks to at least the shrimp paste or the famous fish sauce.
Greece. The real taste of Greek food can be understood thanks to the freshest healthy products - be it octopus or olives. The cuisine is guided by simple rules; it is not customary to mask or hide the original taste. And is it really necessary to do this when we are talking about delicious vegetables, freshly baked bread or a fresh catch of Mediterranean fish? The main event of the day is lunch, at which the table receives a whole string of dishes, served as they are ready. Wednesday and Friday are considered traditional fasting days in Greece, so vegetarians will receive the attention of local chefs.
China. Even in dubious semi-underground shops you can touch the flavor of local cuisine, not to mention the elite banquet halls. No wonder Chinese cuisine offers some of the best dishes in the world. Each banquet will use the concept of yin and yang (balance and harmony). This will be expressed at least in the combination of cold foods such as fruits and vegetables, warming spices and meat. The Chinese love both rice and noodles; all these products are not difficult to find on a rich table.
France. People in this country love to eat. French food is famous all over the world - from snails and baguettes, to cheeses and champagne. The cuisine here is playful and flirtatious, flirting with the gourmet with its variety. The country has a mild climate, and a rich history and diverse geographical conditions allow the regions to cultivate their own gastronomic masterpieces. In France, lunch is considered the main meal of the day, although recently the two-hour rush to eat food has become increasingly irrelevant. Now more attention is paid to simply a full meal, which is optimally prepared at home and consists of six different dishes.
Spain. The best place to experience Spanish cuisine is in Barcelona. Gourmets from all over the world speak only in excellent terms about Catalan cuisine. Like many other regional cuisines, special attention is paid to spices such as cumin and saffron. People in Barcelona also love to serve honey sweets. With a mixture of tradition and delicious ingredients, food in Spain is savory. In Barcelona, for example, I often use seafood, and they offer a wide variety of sauces for meat. The main meal is lunch, but it usually doesn’t happen until the evening.
Mexico. Along with Spain's colonial conquests, its cuisine migrated to new territories. This happened with Mexican cuisine, which was also influenced by French and Arabic. The main dishes here are those based on corn or beans. There are many known ways in Mexico, the most famous of which are heard throughout the world - enchiladas, quesadillas, tacos.
Italy. Some export technology, others export natural resources, but Italy is famous for its food. It is no coincidence that the whole world appreciates Italian cuisine. Although there are quite strong culinary differences between the regions of the country, one can easily name several products that will highlight the culinary status of the state. Can anyone refuse the thinnest pizza? Doesn't the mention of pasta or risotto make your mouth water? And you can wash it down with famous and high-quality wine. Dessert would be best washed down with coffee. They know how to cook it here like nowhere else. The Italians have achieved perfection in roasting beans, and the hot drink itself is gently poured into cups, filling everything around with its aroma.
India. As much as India is a multifaceted country, so is its cuisine. A gourmet only needs to travel between states, cities and villages. If in the south the main character is rice, then in the north it is roti, or Indian pastry. Typically, they are paired with either vegetables or dal. This dish is the main one in the country's cuisine; it is prepared on the basis of dal beans, coconut milk, vegetables, flavored with plenty of spices. Meat or fish can also be added here. Whatever the final ingredients, a whole intoxicating handful of exotic spices is also added to the dish. They will make the taste buds fully activated; it will be simply impossible to forget such a dish.
Japan. For us, Japanese cuisine is sushi, but in the country itself, local restaurants prefer to focus on specific special dishes. This can be yakitori (grilled chicken or veggies on skewers), tempura (pounded and fried fish), sashimi (raw fish), the same sushi or wheat noodles. And the pinnacle of Japanese cuisine is kaiseka. Cooking this dish is a real art. The ingredients must be combined in a special way, the dish itself must be prepared, decorated and served in a special way. In Japan, the food ceremony itself requires attention, and it is also recommended to enjoy the mere contemplation of the dishes. The taste of exquisite products presented in a carefully thought-out menu will allow you not to regret the time spent on the meal.
Indonesia and Malaysia. As in other similar cases, the cuisine of these close countries has been heavily influenced by other cultures. The Chinese, Portuguese and colonists left their mark. They all brought their own ingredients and their own special culinary concepts. As a result, Indonesia and Malaysia received colorful and famous cuisine. This region is characterized by an abundance of rice, because the land here is fertile and conducive to its cultivation. The spices speak to a time of trade and outside influence, and the fiery chili seems to highlight the passion of the person. Although the cuisine in these countries cannot be called complex, the tastes here are simple, pronounced and deep.
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It is unlikely that acquaintance with the culture of a foreign country can be considered complete without familiarization with the local cuisine. It is no coincidence that many travelers diligently avoid establishments with an international menu and strive to eat in authentic restaurants. And some are completely into gastronomic tourism and believe that taste experiences are the main emotional component of any trip. But which traditional dishes will please our stomach, and which ones threaten it with indigestion?
website compiled a list of countries with the most harmful cuisine in the world and countries with healthy eating habits that it would be nice for us to adopt.
Let's take as a criterion developed in 1992 by nutritionists at the Harvard School of Nutrition in the USA. It clearly shows which foods and in what proportions make a balanced diet. According to scientists, the basis of the daily menu should be fresh vegetables and complex carbohydrates (pasta from durum wheat, wholemeal bread, porridge, brown rice, buckwheat, bran).
This is followed by red meat, fish, chicken (preferably lean fillet without skin) and eggs, milk and low-fat dairy products. Fruits should also occupy a significant proportion of a healthy diet. But the consumption of animal fats, sweets and white bread should be minimized, and some of these products should be completely excluded from the diet as harmful to health.
It’s just that centuries ago, when the national cuisines of most peoples of the world were taking shape, no one had even heard of this diagram. It's no surprise that many traditional foods can easily send the average nutritionist into shock.
The most harmful cuisines in the world
Germany
German cuisine has a reputation for being heavy, greasy and too high in calories. Bavarian sausages and sausages, deep-fried brisket on ribs, traditional thick Eintopf soup with meat, smoked meats and other meat products, which can replace a two-course lunch - perhaps the list of the most popular dishes in Germany only confirms this reputation.
Czech
Pork knuckle accompanied by a glass of famous Czech beer is a gastronomic must-have for any traveler who finds himself in this country. The traditional menu is complemented by fatty meats and sauces, an abundance of lard, bread and potato dishes, as well as pancakes, sausages and jelly. It is not surprising that almost a third of Czechs suffer from obesity.
Hungary
Slightly fewer people - 25% - are overweight in Hungary. This is probably due to the delicious traditional goulash and other equally high-calorie dishes of Hungarian cuisine made from fatty meat and lard. To remedy the situation, the Hungarian government even introduced a tax on junk food, and also increased the prices of packaged snacks and soda.
Belgium
But European gourmets do not live by meat alone. We must not forget about the wonderful desserts: waffles with sweet toppings and creamy ice cream, delicious chocolate and a variety of confectionery. Belgium is famous for all these delicacies, and therefore this country also makes it onto our list.
Belarus
Belarus is the world leader in potato consumption, and it, in turn, is known for its huge amount of starch, which, no less than desserts, affects waist size and the condition of blood vessels. Traditional Belarusian potato pancakes - potato pancakes, or potato pancakes - in combination with fatty dairy and meat products, as well as a variety of baked goods, became the reason to include the national cuisine of Belarus in the list of the most harmful in the world.
Argentina
Temperamental Argentines, as it turned out, love not only passionate dancing, but also brutal food, consisting mainly of meat and flour products. Being one of the world's leading suppliers of marbled beef, Argentina also gives preference to red meat in its national menu, and therefore, from the point of view of the food pyramid, also makes it onto our list.
USA
Many (and perhaps rightly so) refuse to recognize American dishes as national cuisine. However, we cannot ignore the fact that the United States has firmly secured the title of the birthplace of fast food, and therefore we boldly include the States in the list of countries with the most harmful cuisine in the world and move on to the next part of our list: to countries whose traditional food is considered correct and healthy.
The healthiest cuisines in the world
Japan
The basis of Japanese cuisine is fish, seaweed and other seafood, as well as vegetables, soy and rice. Meat, milk, animal fats and simple carbohydrates, on the contrary, are used quite rarely. At the same time, the products undergo minimal heat treatment, which allows them to retain maximum nutrients. Even Japanese sweets can be considered standard in terms of benefits, because they are made from rice flour, fruit juices and thickeners obtained from algae.
Vietnam
The national cuisine of this country is distinguished by an abundance of herbs and spices (such as cilantro, basil, mint, lemongrass, chili pepper, coriander, star anise), fresh vegetables and seafood, dishes made from rice and rice flour (famous Vietnamese noodles, rice cakes). Taking into account the national peculiarities of the technique of preparing these products with minimal use of fats and heat treatment, Vietnam’s place in the list of countries with the healthiest cuisine seems well deserved.
India
A huge amount of spices (turmeric, ginger, chili, cumin, cloves, cardamom) not only gives Indian dishes an amazing and rich taste, but also has a beneficial effect on the body: spices protect against cancer and Alzheimer's disease, have an anti-inflammatory effect, and improve the digestion process .
Ethiopia
The national cuisine of Ethiopia is undeservedly deprived of the attention of gourmets. Meanwhile, it is very original (from the method of serving dishes on flatbreads made from teff flour to the unusual spicy taste) and very healthy.
Generous nature supplies Ethiopians with fresh vegetables and fruits, and as a source of protein, local residents use fish from nearby reservoirs, as well as meat and milk from their own bred sheep, goats and camels. Needless to say, such products are tasty, environmentally friendly and incredibly healthy?
Israel
Finnish cuisine is distinguished by the widespread use of lake and sea fish, wild meat and forest products. Thus, national dishes include elk, venison and bear meat, and forest berries (lingonberries, cranberries, cloudberries) are used as sauces or garnishes for meat. Vegetable dishes and salads are mandatory on the table; durum wheat pasta and rice are often served.
Finnish soups, such as creamy salmon soup or perch and pike soup, are also world famous. At first glance, it may seem that Finns eat a lot of bread, but since it is made from whole grains (wheat, rye, oats, barley), this can be attributed to the advantages of Finnish cuisine. And even Finnish desserts (usually fruit soups and berry mousses) can be called healthy with a clear conscience.
The advantages of this cuisine are obvious: throughout the Mediterranean, seafood, fresh vegetables (tomatoes, peppers, zucchini, eggplants, artichokes) and fruits are very popular. In addition to them, spices, honey and aromatic herbs are widely used: basil, rosemary, oregano. The main sources of fat are a variety of cheeses, nuts and olive oil, and local residents prefer beans and corn to controversial grain crops from a nutritional point of view. At the same time, the techniques of Mediterranean cuisine are extremely simple and are aimed at preserving the original taste and aroma of products.
As you can see, all the healthiest cuisines in the world have a lot in common. They are dominated by fresh local vegetables and fruits, light fish dishes, simple and nutritious side dishes: rice, corn, greens. Spices are used generously. Meat and milk are present in the diet in limited quantities, and fruits, berries, nuts and honey successfully serve as desserts. It is important to note that almost all traditional cuisines involve minimal cooking and give preference to raw, natural and unprocessed foods. And of course, semi-finished products and fast food are completely excluded.
Agree, it’s not so difficult to introduce these principles into your own kitchen. Or do you think that something tasty, by definition, cannot be healthy?
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Almost every country has its own national dishes. All of them differ significantly from each other in taste, aroma, appearance and ingredients used for their preparation. Below is a list of ten of the world's most famous cuisines and their most popular dishes.
Indonesian cuisine is one of the most vibrant and colorful cuisines in the world, with regional diversity and some 5,350 traditional recipes. It is characterized by the predominance of products of plant origin, the main of which is rice. Corn, soybeans, cassava, sweet potatoes, sago, chicken, seafood, various fruits and vegetables are also actively used in dishes. Various spices play a significant role, primarily pepper. The most famous dish of Indonesian cuisine, which is often perceived as the “culinary symbol” of Indonesia, is Nasi Goreng.
Mexican cuisine is the name of the national cuisine of Mexico, which is a combination of Aztec and Spanish culinary traditions. It is based on a rich variety of products: first of all, corn (maize), and only then avocado, fresh and dried beans, sweet and regular potatoes, chili peppers, tomatoes, pumpkin, duck and turkey meat, chocolate, various seasonings, and There are also many species of fish that live in the coastal waters of this country. The most famous dish of Mexican cuisine is considered to be a rather spicy tortilla soup, as well as the world famous alcoholic drink - tequila.
Eighth on the list of the most famous cuisines in the world is Chinese cuisine - one of the richest and most diverse cuisines in the world, divided into several main groups, each of which has its own differences in terms of ingredients used, spices and cooking methods. The differences between these cuisines are closely related to the traditions and culture of each individual region. However, despite these differences, rice is an integral part of most Chinese dishes. The most famous dishes of Chinese cuisine are: Peking duck, fried rice, dim sum, century egg and turtle soup.
Italian cuisine is the traditional cuisine of Italy, one of the most popular European cuisines. Specializes in dishes made from flour, fish and seafood. Its characteristic feature is the relative simplicity and speed of preparation, as well as the use of fresh ingredients in dishes. Italian dishes are dominated by a large number of vegetables and spices, such as oregano, basil, pepper, tarragon, thyme, rosemary and Parmesan cheese. Quite often olive oil, tomatoes, onions, garlic and olives are used. Italian cuisine is very diverse and regional. Each region has its own culinary delights. The most famous Italian dishes are pizza, lasagna and spaghetti.
Spanish cuisine is the name of the national cuisine of Spain, which is divided into regional ones. Each of them has its own characteristics, because they directly depend on what products are used to prepare dishes. An integral ingredient in true Spanish cooking is olive oil; Spain produces 44% of all olive oil in the world. Spanish dishes are simple. Most often they are prepared from fish, seafood, legumes and rice. They often add tomatoes, peppers, potatoes, eggs, garlic, onions, olives, almonds and wine. The most famous and national Spanish dish is considered to be jamon and paella.
French cuisine is the national multi-regional cuisine of France, known throughout the world as very diverse and refined. Its main feature is the use of exclusively fresh products. Despite the differences in regional culinary traditions, a characteristic feature of national French cuisine is the abundance of vegetables and root vegetables: potatoes, green beans, various varieties of onions, spinach and cabbage. Residents of coastal areas prefer to use seafood in their cuisine: fish, crabs, lobsters, lobsters, shrimp, etc. The most famous dishes of French cuisine are baguette, frog legs, ratatouille, croissant, truffle, etc. It is also very popular throughout the world's alcoholic drink is cognac.
Japanese cuisine is the national cuisine of Japan, characterized by seasonality of food, freshness of products, light use of seasonings, minimal processing, and preservation of the original appearance and taste of products. Much attention is paid to the appearance of the dishes. The main ingredients of Japanese cuisine are rice, various vegetables and seafood - fish, seaweed, shellfish. Compared to Americans and Europeans, the Japanese eat very little beef and pork, as well as animal fats, butter and dairy products, since Buddhism prohibits killing and eating animals. The most famous dishes of Japanese cuisine are sushi, sashimi, Japanese curry and the national alcoholic drink made from rice - sake.
Indian cuisine is one of the oldest and most diverse cuisines in the world, best known for its vegetarian dishes. This densely populated peninsula is home to so many peoples professing different religions that it is very difficult to describe typical Indian cuisine in a few sentences. But we'll try. Most of the Indian population are vegetarians, so the skillful use of seasonings has become a real art for them. Among the huge number of spices used in Indian cooking, we should highlight: cumin, coriander, turmeric, cardamom, red and green chili, cinnamon, saffron, cloves, nutmeg, ginger, anise, sesame, onion and garlic. Indian dishes are based on rice, a variety of vegetables, eggs, fish, seafood, etc. Dairy products are very popular. The most famous Indian dishes are curry, dhal, chapati, etc.
Second place in the list of the most famous cuisines in the world is occupied by the national cuisine of Turkey, which is among the best in terms of richness, variety of tastes and products used. In modern Turkish cuisine, the most important foods are meat and bread. A wide variety of spices are also used. And the most used vegetable in Turkish cooking is eggplant. The most famous Turkish dishes are kebab, börek, dolma, baklava, lokum and others.
Thai cuisine is the national cuisine of Thailand, considered one of the best, most original and famous in the world, associated primarily with the taste of bananas, citrus fruits, pineapples, coconut milk, fresh coriander, lemongrass, garlic and chili peppers. However, the basis for Thai dishes is primarily rice, and only then a variety of aromatic spices, fish and seafood. Meat is consumed relatively infrequently in Thailand; it is considered a festive dish. Thai cuisine emphasizes lightly cooked dishes with strong aromatic properties. The most common seasoning is mild fish sauce. The most famous Thai dish is a hot and sour soup based on chicken broth with shrimp, chicken, fish or other seafood, sometimes with the addition of coconut milk - Tom Yum.
What should you never miss when visiting another country? Of course, national dishes! Cuisines of different peoples of the world are a kind of journey within a journey. In this issue, we have collected the best dishes from around the world - in case you go all out and start your own gastronomic tour.
Australia: Pie floater
This dish is often called the perfect hangover cure. This is an Australian style meat pie that is "dipped" in or "floating" over pea soup. Sometimes tomato sauce, vinegar, salt and pepper are added on top.
Argentina: asado
This is a popular dish made from grilled meat. In a word, Argentine steak. If you come across a really good asador (one who makes asado), then you will remember the taste of real grilled meat once and for all.
Austria: Wiener schnitzel
Wiener schnitzel is synonymous with Austria. This is a very thin bread-crusted veal tenderloin that is heavily fried. Usually served with lemon and parsley, and potatoes or rice as a side dish.
Belgium: mule frites
Of course, mussels and French fries can be eaten in other countries, but such a spicy and tasty combination first appeared in Belgium. Mussels are cooked in a variety of ways (with wine, butter and herbs, or even in tomato broth) and served with salty, crispy fries. All this is washed down with a refreshing Belgian beer.
Brazil: Feijoada
Brazil is a huge country with a diverse cuisine, so it is difficult to choose just one dish. However, the most iconic Brazilian dish is probably feijoada - a dish made from beans and smoked beef or pork. Typically served with rice, collard greens, farofa (fried cassava flour), hot sauce and orange slices to aid digestion.
Canada: poutine (emphasis on the “and”)
Poutine originated in Quebec and is a delicious, high-calorie dish that will warm you up from the inside: French fries and slices of cheese in hot gravy.
China: Shanghai dumplings
It's hard to pick just one best dish in a country as vast as China, but Shanghainese dumplings (xiao long bao) deserve the title. This dish originated in Shanghai and consists of dumplings filled with meat, which are steamed in broth in a bamboo basket.
Colombia: arepa
Arepas are flatbreads made from corn or flour that are grilled, baked or pan-fried to a delicious, fluffy texture. They are usually eaten for breakfast or as a lunch snack. Often butter, cheese, eggs, milk, chorizo or hogao (onion sauce) are topped.
Costa Rica: tamales
If you're in Costa Rica in December, you'll probably see tamales on every corner because these flatbreads are made mainly for Christmas. Tamales can have a variety of fillings, including pork, rice, eggs, raisins, olives, carrots and peppers. They are wrapped in heavenly banana leaves and cooked in a wood-fired oven.
Croatia: Pažski cheese
Pažski cheese is a hard Croatian cheese made from goat's milk. It is prepared on the island of Pag and is so famous that it is exported all over the world.
Denmark: Jelebrod
This is traditional Danish rye bread that is soaked in beer and boiled to a porridge. Served with whipped cream, which makes it taste like dessert. Nutritious and sweet, but with the taste of rye bread.
Egypt: Molochei
This dish is served throughout North Africa, but is especially popular in Egypt, where it first appeared. The Egyptian version of this dish uses molochea leaves (a type of bitter vegetable) - the stems are removed, then finely chopped and cooked with coriander, garlic and broth. Usually served with chicken or rabbit, and sometimes with lamb or fish.
England: roast beef and Yorkshire pudding
These dishes are considered national in England. Combine the flavors of the beef in the gravy with the hot bread.
France: potofeu
The national dish of France - potaufeu - is a product of rural cuisine - a broth with meat, root vegetables and spices. According to tradition, cooks strained the broth through a sieve and served it with meat.
Georgia: khachapuri
Spiced flatbreads with cheese or egg.
Germany: currywurst
This popular fast food dish consists of grilled bratwurst sausage (served whole or cut into pieces) flavored with curry ketchup. French fries are served as a side dish. Experts say that it is best to try it with Nuremberg sausage.
Greece: gyros
Gyros are made from meat (beef, veal, pork or chicken), which is cooked on a vertical spit and served with tomatoes, onions and various sauces. They say that the best and biggest gyros can be tasted in the north of the country. In addition, in the south they are more often served with dzhadzhik, and in the north - with mustard and ketchup.
Holland: pickled herring
These are raw herring fillets that are marinated in a mixture of cider, wine, sugar, herbs and/or spices. This dish is best eaten on a fresh toasted bun with chopped onions.
Hungary: goulash
A popular Hungarian dish, goulash is a cross between a soup and a stew and has a very thick consistency. There are many variations of this dish, but the traditional recipe includes beef, onions, paprika, tomatoes, green peppers, potatoes and sometimes noodles.
India: Tandoori chicken
In India, cuisine varies greatly depending on the region, so it is almost impossible to choose just one dish to describe the entire country. In the north, dishes are more “meaty”, with curry and aromatic bread. In the south they are more vegetarian and spicy. Well, if I had to choose, perhaps tandoori chicken could take the title of the best dish in India. It consists of the chicken itself, which is marinated in tandoori masala and fried in a special tandoori oven. Served with vegetables, yoghurt sauce and rice.
Indonesia: martabak
Martabak is a sweet Indonesian cake. The top and bottom are essentially a spongy cake, and the middle can contain a variety of sweets - from chocolate chips to grated cheese and peanuts, and sometimes banana! Sold all over Indonesia right on the streets.
Italy: pizza
Agree, it couldn’t have been any other way. Pizza originated in Italy - in Naples, to be more precise. Neapolitan pizza is very thick, with a crispy crust and high-quality ingredients such as fresh tomatoes, mozzarella, basil and meat. In this country, pizza is an art, and pizza chefs are artists.
Japan: katsudon
Of course, sushi seems the most obvious candidate for the title of iconic Japanese dish, but many Japanese argue that katsudon is an equally popular dish. It's a crispy, deep-fried pork cutlet with egg and seasonings. Served, of course, with rice.
Kazakhstan: beshbarmak
Translated, it means “five fingers” because this dish was originally eaten with the hands. Boiled meat (lamb or beef) is cut into cubes and mixed with boiled noodles, and then seasoned with onion sauce. Served in a large round dish with lamb broth as a side dish.
Malaysia: nasi lemak
Considered the unofficial national dish of Malaysia; consists of rice cooked in coconut milk and pandan leaves. Traditionally, it is served wrapped in banana leaves and often garnished with chili, anchovies, peanuts and boiled eggs. Many claim that this dish can cure your hangover.
Mexico: mole
Mole sauce is one of the most complex and delicious sauces in the world because it uses over a hundred ingredients. This sauce originated in the regions of Pueblo and Oaxaca, but can be found almost throughout the country.
Indonesia: Rijstafel
Translated from Dutch, this word means “rice table”. This is a set meal with a dozen small side dishes such as satay, sambal, egg rolls, fruits and vegetables. Although all of these dishes are of Indonesian origin, the dish itself dates back to the Dutch colonial period.
Nigeria: Egusi soup and puree
The puree can be made by mixing potato flour with hot water or starch, using boiled white yam and beating it until it forms a soft texture. Egusi soup is made from protein-rich pumpkin and melon seeds; leafy vegetables, goat meat and seasonings such as chili are usually added. There are many regional versions of this dish.
Norway: rakfisk
This is salted trout that has been marinated for several months. It is eaten raw, with onions and sour cream. For a long time, Norway was a poor country on the edge of agricultural opportunities. Due to the long winter, Norwegians are accustomed to harvesting their crops in advance and storing them. Therefore, traditional Norwegian dishes are often pickled, smoked or preserved. And rakfisk is one of them.
Philippines: adobo
In other countries, adobo is a popular sauce, but in the Philippines it is an entire dish with meat (pork or chicken) cooked in vinegar, soy sauce, garlic and vegetable oil. Before frying, the meat is marinated in this sauce. The dish is so popular that it is called the unofficial national dish of the Philippines.
Poland: zhur
Zhur is a soup base consisting of rye flour, which is fermented in water for up to five days. Chopped vegetables are added to the broth - carrots, parsnips, celery root, leeks, potatoes, garlic, and usually eggs and sausages.
Portugal: Francesinha
This is a Portuguese sandwich made with bread, ham, linguica (smoked pork sausage) and steak. The whole thing is topped with melted cheese and tomato sauce. Best eaten with fries and a cold beer.
Romania: sarmale
Cabbage leaves stuffed with rice and meat. This is a very popular dish in Romania eaten in winter.
Ukraine: borscht
Any foreigner in Ukraine simply must try borscht. Usually served cold and with sour cream. Best aperitif? Of course, vodka.
Saudi Arabia: Qabsa
An aromatic rice dish with a variety of spices such as cloves, cardamom, saffron, cinnamon, pepper, nutmeg and bay leaves. Usually all this is mixed with meat and vegetables. This dish can be found throughout the Middle East, but is especially popular in Saudi Arabia.
Scotland: smoked salmon on brown bread
Smoked salmon is a must-have in Scottish cuisine. The Scots squeeze fresh lemon onto the salmon and eat the fish simply by placing it on a piece of black bread, adding only butter or cream cheese.
Slovakia: cheese dumplings
These are small potato dumplings with soft goat cheese (brynza) and bacon.
Slovenia: Kranj sausage
This is a Slovenian sausage made from pork (20% of which is bacon), salt, pepper, water and garlic. That's all.
South Africa: biltong
A type of preserved meat from South Africa. This could be beef or game meat, such as ostrich. The South African version of beef jerky, but much tastier. Strips of meat seasoned with salt and spices, dried and truly delicious.
South Korea: Panchang
A traditional lunch in South Korea consists of many small side dishes, making it almost impossible to choose just one. That's why Koreans love panchan - a set of small dishes that are served with rice and eaten in company. It could be kimchi, soup, gochujang, galbi, etc.
Spain: jamon
Spicy marinated ham, which is cut from the hind leg of a pig. This is an iconic Spanish dish served with a glass of wine, crusty bread and olives.
Switzerland: Rösti
Finely grated potatoes, which are fried in a frying pan until golden brown. Originally a farmers' breakfast in the canton of Bern, the taste of this dish has made it popular throughout the country.
Taiwan: bread coffin
This is a very thick piece of white bread stuffed with various delicious things, such as chicken or peppered beef.
Thailand: phat thai
This dish was invented in Thailand in the 1930s, and since then it has remained iconic throughout the country. Thin rice noodles are stir-fried with tofu and shrimp and seasoned with sugar, tamarind, vinegar, chili and fish sauce. It turns out very spicy and tasty.
UAE: shawarma
One of the most affordable dishes in the expensive UAE. This is probably why it remains one of the most popular in the country. This is a pita sandwich filled with grilled meat (usually a mixture of lamb, chicken, turkey or beef) and vegetables. It is usually seasoned with hot sauce or tahini.
Russia: buckwheat and beef stroganoff
Stroganoff-style meat, finely chopped beef, doused with hot sour cream sauce, goes perfectly with a traditional Russian side dish - buckwheat.
USA: hamburger
There are many different dishes in the USA and choosing just one is quite difficult. But, you see, a hamburger is, perhaps, the “face” of America. Especially in the company of French fries and a milkshake.
Venezuela: pabellon criollo
This dish consists of white rice with stewed black beans and meat. Often served with scrambled eggs and fried plantains.
Vietnam: pho
This dish is popular throughout the country - noodle soup. There are many versions regarding the type of meat used, but all of them must include rice noodles and a broth seasoned with shallots, fish sauce, ginger, salt and spices like cardamom, star anise and cloves. Some versions also include onion, cilantro and black pepper.
Wales: Clark's Pie
Spicy meat pies that originated in Cardiff, Wales. They are made using a secret recipe, but you will find meat, vegetables and gravy in them.
