Asia

When we ask ourselves what they eat in Asia, we open the door to a continent where gastronomic diversity is as vast as its landscapes and cultures. From sushi and ramen in Japan, to curries and naan in India, to dim sum and fried rice in China, Asian cuisines offer flavors, aromas and textures that delight the palate and stimulate the culinary imagination.

Asia’s culinary richness is explained by its millennia-long history, the availability of a wide variety of local ingredients and the mutual influence between different regions. Each dish is a window into the cultural identity of its land, and each bite represents a legacy passed down from generation to generation that continues to evolve over time.