What is the difference between Korean food and Chinese food?

Answer 1

(Note: I refer to real Japanese and Chinese food, not the bastardized versions found in America and Europe)

This question is a tough one to answer because China is huge and its cuisine can differ from area to area.

For the most part, because of Japan's geography, it's primary source of meat is fish (from the sea) and pork (from the mountains). On the other hand, the main source of meat in China is Pork. Due to its large amounts of land, the fish eaten in china is also more often Freshwater Fish than Saltwater Fish. Raw fish (sashimi) is eaten extensively in Japan. While it is not unheard of in China, it is not eaten nearly as often as it is in Japan, and is often reserved for special occasions. For example, Yu Sheng, a Chinese fish salad, is often enjoyed during the Lunar New Year.

Japanese cuisine tends to have more subtle flavours which enhance the natural flavours of the ingredients while Chinese cuisine tends to have stronger flavours. The exception is cantonese cuisine which tends to have lighter flavours. This is most evident in the cultures' choice of condiments. In Japan, the five basic condiments, from which most Japanese sauces are made, are salt, sake, mirin, shoyu (soy sauce) and dashi (fish or kelp stock), all of which are light in flavour. Chinese condiments on the other hand can range from lightly flavoured ones similar to the Japanese ones to stronger condiments like bean paste, oyster sauce (a Chinese brown sauce) and fermented beancurd paste. Also, while citrus flavours are more prevalant in Japanese cooking, they are rarely present in Chinese cooking. Both cultures, however, use citrus fruits in candies and dessert.

The Chinese were the first to create noodles. While in Japan, there are only 3 main types of noodles (udon, soba and ramen), there are as many types noodles in China. The Chinese have a category of foods known as Main Shi, or dough foods, meaning food made from dough. This type of food is thought to have originated from northern China and is termed as such because the same type of dough is used to make a variety of noodles and dumplings which form the staple diet of northern China. While gyoza dumplings or potstickers (known as jiaozi(if boiled) or guo tie(when pan fried) in China) can also be found in Japan, the Japanese do not categorise it together with its noodles. You could think of Mian Shi as the Chinese equivalent of pasta.

Foreign influence has also played a part in both countries' cuisines. In Japan, a lot of its food was brought in by foreigners. Some examples are Tempura (from the Portuguese), Korokke (or croquettes, from the french), ramen (from the Chinese) and curry (from the british). The Japanese have also adapted other cuisines to suit their taste, creating dishes like Mentaiko (Cod roe) pasta, and Unagi (eel) pizza. The popularity of beef in Japan is also the result of foreign influence. The Chinese on the other hand, have been more resilient to foreign influence though influence from middle eastern and mongolian cuisine can be found in some parts of china, mostly due to its proximity to other countries in some of its areas.

Japanese cuisine can be designed to be eaten alone(Bento for example) or communally(Shabu Shabu hotpot). Chinese cuisine on the other hand, with the exception of 1 dish meals (like noodle soup or fried rice) is almost always eaten communally. Individual plating in Chinese cuisine was almost unheard of until recently.

Formalities and etiquette wise, there are some minor differences in Japanese and Chinese Cuisine. Chopsticks in China for example are placed perpendicular to the edge of the table while Chopsticks in Japan are placed parallel to the edge of the table. In Japan, slurping of noodles is a sign of appreciation for the chef whereas in China, slurping is frowned upon. In Japan, many will shout "itadakimasu" (thanking the origin of the food, the Shinto equivalent of saying grace, while in China, it is customary to ask ones elders to eat first before one eats.

There are many more differences between both cuisines. I encourage you to try both to find out.

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It is quite hard to distinguish a Japanese and Chinese foods, since there are lots of similarity between the two. They both are rice based and usually uses tofu and soy sauce. But, Japanese foods are light in stomach.

Answer 2

Answer

Japanese cooking methods may be similar to that of other cultures (though baking is rather rare), but what sets Japanese cuisine apart is the basic ingredients of which Japanese flavors are built on and the general approach to cooking ingredients.

Japanese cuisine is built upon some basic condiments that one way or another, end up in most dishes. They are shiyo (salt), komezu (rice vinegar) shoyu ( Japanese soy sauce), mirin (sweet rice wine), sake (Japanese rice wine), and dashi (a fish/kelp/mushroom stock).

No other cuisine builds flavours around a combination of these ingredients, especially dashi. This stock is most often made of shavings of dried bonito, and sometimes made with shitake mushrooms and/or kombu (a type of kelp) It is the basis of most Japanese stews, soups, and broths and is considered fundamental to Japanese cuisine.

Some other common ingredients unique to Japan are miso (malted soy paste), yuzu (a citrus fruit), and nori (dried seaweed sheets).

Often in other cultures, efforts are made to create layer upon layer of flavour. The classic veal stock or fond de veau essential to so many french stews requires hours of cooking with numerous of steps and ingredients. This is contrasted by the dashi that I mentioned earlier, which takes minimal ingredients and time to prepare, but is also difficult to master.

You could say that rather than attempting to create new flavours or mask existing flavours with strong spices, Japanese chefs merely coax flavours out of their ingredients. They don't transform the ingredients, they bring out its strongest characteristics.

In Japanese cuisine, it is the ingredients, not the chefs, that take centre stage.

Answer 3

In Japan, rice and noodles are the most common staples.

In America, corn, potatoes, and bread are the most common staples.

In Japan, fish is the most popular choice of protein, due to Japan's coastline,

while in America, meat is more popular due to the larger land mass that it has.

American cooking favors the use of strong tasting condiments like barbecue sauce, ketchup and Worcestershire sauce. While in Japan, most condiments are relatively mild.

In America, salt and pepper as well as meat(chicken or beef) stocks are the most commonly used for flavour whereas in Japan, soy sauce and dashi (a fish, kelp or mushroom stock) is most often used.

Baking is very often seen in American cuisine. In traditional Japanese cuisine however, ovens are not often used.

There are many more differences between both cuisines. I encourage you to try both to find out.

Answer 4

Answer 1

OK so the difference to Japanese food and Chinesefood....

• Chinese use oil more than japan and japanuse vinegar more
• Chinese use peking duck and chicken more when the Japanese use fish for sushi/sashimi

mostly the difference with desserts are ....

• Japanese make 'mochi' which is a food made out of damped rice and 'taiyaki' pancake shaped as fish/snapper filled with red beans or chocolate or custard and mostly their cakes are very light
• Chinese make sesame balls with red beans inside

Answer 2

Chinese food and both Japanese food is very creative. Some of Japanese food is raw and Chinese food is usually cooked.

Answer 3

It is incorrect that Japanese food is exclusively made of raw fish and its variants, even though that is the majority of what has become popular in the United States. Japanese cuisine features a lot of cooked seafood, meats (both grilled, boiled, and rare), noodles (served both cold and in soup), egg dishes and omelets (like okonomiyaki), and a variety of vegetable dishes.

Given, this it is important to note several differences in cooking style. Japanese food is very mild and while there is the occasional use of spice, it makes the dish more savory. Chinese dishes are typically spicier and hotter in that sense. In addition, the Chinese tend to use European-style noodles (they are somewhat fatter than spaghetti, but readily recognizable). Japanese noodles (such as Udon and Soba) are markedly distinct and usually not bathed in soy-based sauces, but lightly drizzled with them if not served on their lonesome or in a soup. The prized meat in Japan is beef and while it is possible to find pork in Japan, its use is uncommon in Japanese dishes. Pork, however, is very central to Chinese cooking and is nearly ubiquitous. Chinese food is also typically saltier than Japanese cooking.

Answer 5

Major differences are :

- Italians use a lot of cheeses, Chinese basically don't on 99.9% of their food.

- Italians doing a lot of baking, traditional hinese cuisine don't utilize the oven at all.

- Italian sauces tend to be mainly red or white, Chinese sauces tend to be brown.

- Italians eat their vegetables in the form of uncooked salad, Chinese usually cook their vegetables.

Answer 6

One is rooted in Japanese culture, the other in Italian culture. While they both feature noodles, that is really where the similarities end...and the noodles are not the same style of noodle at that.

Answer 7

The fundamental difference between Chinese food and Korean food is the style of food preparation. Almost all major Chinese dishes are made either in a wok, fried, or noodle soups. While noodle soups are also popular in Korean cuisine, most of Korean cuisine is marinated and grilled or eaten raw. There is also a much larger presence of seafood and beef in Korean cuisine than Chinese cuisine and a much larger presence of pork in Chinese cuisine. Lamb is not eaten in Korea, but it is eaten in small amounts in northern China. Korean dishes are spicier than northern Chinese cuisine but less spicy than southern Chinese cuisine.

The individual dishes in each cuisine are very different, both in terms of preparation and sauces. The most noticeable difference is the starters. In Chinese restaurants, if there is an appetizer, it will be a small soup or dumplings, usually specifically ordered by the customer. In Korean restaurants, there are a large number of appetizers presented called banchan which are usually dry items that are vegetarian or fish to go along with the meal and are selected by the restaurateur. Almost all Chinese main dishes (other than noodles) are served with rice on the side. Korean foods, especially loose meat and shellfish are often not served with rice, but with vegetables.

Answer 8

There are actually a lot of similarities, but Korean foods are often more spicy. Barbecue is also more common. Kimchi is heavily used, as well as other fermented foods.

Answer 9

simple, nothing that is what!hear that look at the little writing.