Asian cuisine is renowned for its rich variety of vegetarian dishes, a feature that goes back to ancient culinary traditions and practices. Historically, in many parts of Asia, an abundance of meat was a luxury, and consequently much of the daily diet was based on plant products.
A wide range of ingredients
Asian cuisines take advantage of a wide range of plant-based ingredients such as tofu, tempeh, various types of mushrooms, leafy vegetables, roots, and grains like rice and noodles. These ingredients are used to create tasty, nutritious dishes.
Cooking methods
Asian cooking methods such as steaming, stir-frying and broiling are ideal for preparing vegetarian dishes. They retain the natural flavor of the ingredients, while adding spices and herbs to enhance the taste.
A quick North Indian dahl, creamy and fragrant, finished with a sizzling ghee, spice, and garlic tadka, perfect with rice or roti. It’s 7 p.m., hunger hits, and nothing in the fridge looks like dinner. Grab a handful of red lentils and a couple of tomatoes, and within minutes the […]
Japanese short-grain rice cooked with fresh chestnuts, lightly salted and sprinkled with black sesame — the quintessential autumn rice dish. The first chestnuts have arrived at the market, and the craving for a warm, comforting bowl returns all at once. Kuri gohan answers that craving with almost nothing: soft grains […]
A light yōkan made with agar-agar and red bean paste, delicately sweetened and best served thoroughly chilled once fully set in the refrigerator. The air is heavy, the appetite is lagging, and yet a slice of mizu yōkan straight from the refrigerator disappears in three bites. The block quivers on […]
A comforting Japanese zenzai made with gently simmered sweet azuki beans and served with soft shiratama dumplings. It’s cold, your hands are numb, and the bowl arrives steaming and deep red, with a piece of mochi still puffed up on the surface. The first spoonful is sweet without being cloying, […]
Blanched spinach coated in a ground white sesame sauce that’s sweet-savory and delicately nutty. A small bowl of glossy spinach, barely warm, and the sesame already takes center stage. The ground white sesame sauce coats each leaf, mellow and lightly sweet, with a toasted nuttiness that keeps you coming back […]
Tender paneer dumplings in an ivory cashew sauce, the great vegetarian classic of Mughal banquets. Malai Kofta is what you order when you’re craving comfort rather than heat. The sauce arrives pale, almost ivory, scented with green cardamom and kasuri methi crushed between your fingers. Beneath it sit the dumplings, […]
A clear Japanese autumn soup, a crystal-clear dashi infused with matsutake. Steam rises from a covered lacquered bowl, carrying all of autumn: pine needles, warm spices, damp earth. Beneath the lid, the broth stays perfectly clear, barely touched with gold. A single mushroom is enough to scent the whole soup. […]
A Japanese summer rice dish in which sweet corn and its cob perfume the entire pot, with no butter or stock. It’s hot, corn is at peak sweetness, and it’s the perfect time to add it to rice. tōmorokoshi gohan smells like buttered corn on the cob even though there […]
A specialty from Kagoshima: Japanese rice cooked with cubes of floury sweet potato, finished simply with a pinch of salt and black sesame. The evenings are turning cooler, and a bowl of still-steaming rice, studded with golden cubes of sweet potato, is enough to warm the whole table. The aroma […]
A Korean bar classic : sweet corn blanketed with stretchy mozzarella, served bubbling in a hot skillet. A black skillet lands on the table sizzling; sweet corn kernels glisten with mayonnaise and butter, and a layer of golden mozzarella pulls into long strands the moment you dip in your chopsticks. Korean […]
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