Understanding Asia’s Cultural Diversity The Key to Mastering Asian Ingredients and Cooking Techniques (2/2)

Fermented black bean -or miso in a freshly prepared dish, meant to be consumed the same day, can be wonderful. But, in just 24 hours, their distinctive flavor can unmercifully dominate your entire dish. Asafetida, unique to Indian cooking (from a large fennel-like plant with a garlicky, fetid smell) and used in moderation adds flavor complexity. However, when overdone, food takes on an oily, medicinal flavor. Successful mastery of fusing ingredients from Asian cultures – or any other -involves understanding what each ingredient can do and what the inevitable (as well as desired) end result will be when combined with other spices and flavors. Television’s culinary battle between American and Japanese chefs on the Food Network’s Channel Iron Chef Show offers another glimpse at the differences -and often times exchange -of culinary technique and equipment. A further look at the culinary landscape shows masters of this art – and raising the bar, as evidenced by the global culinary knowledge, training and success of chefs such as Nobu Matsuhisa, Jean-Georges Vongerichten, among others. In conclusion, tomorrow’s chefs will continue to be pushed to increase their understanding of Asia’s cultural diversity if they want to master Asian ingredients and cooking techniques.