Food & drink
Signature dishes, teas, spirits and table rituals: what people eat and what it says, from kimchi to dim sum.
Japan
Kit Kat in Japan
Hundreds of limited editions and a lucky charm turned emblem of the edible souvenir.
Matcha
Powdered Japanese green tea. Used in tea ceremony and many pastries.
Japanese Breakfast
Traditional Japanese morning meal: rice, miso soup, grilled fish, natto, pickled vegetables.
Ramune
Iconic Japanese lemonade with its characteristic glass marble.
Sushi
Japanese preparation of vinegared rice with raw fish, seafood or vegetables.
Ramen
Japanese noodle soup consisting of wheat noodles served in a rich and complex broth, topped with chashu (braised pork), marinated egg, nori, and green onions.
China
Baijiu
Chinese national alcohol. Strong spirit (40-60°) distilled from fermented grains.
Bubble Tea (Naicha)
Taiwanese drink that became a global phenomenon.
Sichuan Cuisine
Chinese regional cuisine known for its mala flavors (chili and Sichuan pepper).
Hotpot (Huoguo)
Chinese fondue where ingredients are cooked in spicy broth.
Chinese Tea
The six families of Chinese tea: green, white, yellow, oolong, red (black), and pu-erh (dark).
Dim Sum
Cantonese culinary tradition consisting of a variety of small dishes served in bamboo steamer baskets, traditionally enjoyed with tea during yum cha ('drinking tea').
Korea
Banchan
Korean side dishes served with main meal.
Gogigui (Korean BBQ)
Korean barbecue where meat is grilled at the table.
Makgeolli
Traditional Korean rice wine. Milky, slightly sparkling and low-alcohol drink.
Soju
Korean national alcohol. Traditionally rice-based distilled spirit, now often industrial.
Kimchi
Korean national dish of fermented and spiced vegetables, primarily napa cabbage (baechu) seasoned with gochugaru (red pepper flakes), garlic, ginger, green onions, and jeotgal (fermented seafood condiment).