Gastronomy
Dishes, beverages and culinary traditions.
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). Listed as UNESCO Intangible Cultural Heritage in 2013, kimchi is present at every Korean meal and comes in over 200 varieties. The fermentation process, called kimjang, is a traditional communal event in Korea.
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'). Classics include ha gow (shrimp dumplings), siu mai, char siu bao (barbecue pork buns), and cheung fun (rice noodle rolls). Originating from Guangdong province and Hong Kong, dim sum has become a symbol of Cantonese conviviality and has spread worldwide.
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. Originally from China and adopted by Japan in the early 20th century, ramen has become one of the most iconic dishes in Japanese cuisine with countless regional variations. The four main broth types are tonkotsu (pork bone), shoyu (soy sauce), miso, and shio (salt).