Generally, Asian cuisine comprises of several major regional cuisines, including East Asian, South Asian, Southeast Asian, Central Asian and Middle Eastern. Asian cuisine is characterised by the cooking practices and traditions of the many cultures.
Many main ingredients are common to the cultures in Asia. These include rice, garlic, ginger, chilies, sesame seeds, soy, dried onions, tofu and other spices. Stir frying, deep frying and steaming are widely used cooking methods.
Rice is widely used Asian cuisines, with different varieties popular in the various regions. Basmati rice is popular in the subcontinent, Jasmine rice across the southeast, long-grain rice in China and short-grain rice in Japan and Korea.
Curry is a popular dish in southern and southeastern Asia, but not as common in East Asia. Curry dishes in Southeastern and Eastern Asia generally use coconut milk as their foundation.