Japanese and Chinese food are both very popular in the United States and Europe. However, are the dishes we eat here in the West similar to the dishes consumed back in the East?
Even though the foods come from similar parts of the world, do they also resemble one another in taste and style?
The main differences between the two are the methods of cooking, the most popular types of meats used, and how they mix different ingredients. Japanese food is not typically fried and starches are kept separate from gravy and broth. Chinese foods are more commonly fried and rice or noodles are usually mixed together with other ingredients.
Japanese and Chinese foods share many similarities, especially with regard to the types of ingredients they use. If you want to know what the most popular dishes are and how they prepare their dishes, then this is the palace for you!
Japanese Food Traits
Japanese foods are traditionally lighter, fresher, and feature more raw and uncooked meats. The cuisine has several pillars for its structural makeup which include:
- Sashimi
- Washoku
- Tempura
- Soba and udon
Sashimi is the traditional Japanese method of cutting and preparing raw meats. It is famous for its artistic displays and aesthetic appeal, not to mention the quality of the meats.
A key focus of this method is it is served completely raw with little to no modifications to the meat aside from the ways in which it is cut.
Washoku holds a deep spiritual significance to much of the country. These dishes typically consist of freshly harvested vegetables and meats prepared in a mild and light manner.
The process begins before the food even reaches the kitchen, however, since washoku must be raised and grown in a respectable manner. This includes a sustainable and fair growing space.
Tempura is the heavier of the options Japanese use for preparing their food. This usually consists of battering the food in a light flour batter and frying it in oil. This batter is used to cook vegetables and meat in an inch or two of oil.
Soba and udon refer to the common noodles used in several Japanese dishes. Soba and udon are traditionally whole wheat pasta, rich in energizing carbohydrates and vital nutrients.
Chinese Food Traits
Chinese food is characterized as colorful, flavorful, and gastronomically perfected. The nation takes great pride in its presentation and tries to attract all senses with the color of the food, the layout, scent, and taste.
Chinese food tries to appeal to the senses to stimulate what is known as “Qi.” Qi or Chi is most commonly known for its association with martial arts in the West, however, in Asian culture, it is a vital aspect of all parts of life.
In short, it is the vital energy force of life, which proper food and drink can help enhance and stimulate.
Chinese food is meant to stimulate what they call the Four Natures and the Five Senses or Tastes. These include the following:
Four Natures:
- Hot
- Warm
- Cool
- Cold
Five Senses/Tastes
- Sweet
- Sour
- Pungent
- Salty
- Bitter
The proper types of food are believed to channel the four natures and improve various aspects of your health and well-being. It is not uncommon to hear Chinese doctors refer to some kinds of foods as “cooling” and others as “warming.”
Warming foods are believed to be healing, comforting, and usually include heavier and fattier foods. Cooling foods are believed to help alleviate excess weight and usually include foods such as fruits and vegetables.
The Differences Between Japanese and Chinese Food
The primary difference between Chinese and Japanese food is the method in which the food is cooked. Chinese food tends to be a bit heavier, typically fried or sauteed in oil. In comparison, Japanese food is typically served fresh, lightly sauteed, or boiled rather than fried.
Additionally, Japanese food uses more fish and raw foods than Chinese food does. Chinese food uses more pork, beef, and chicken which they usually bake or fry to some extent.
The typical Japanese meal uses rice, whereas Chinese food tends to use fried bread, noodles, or other starches in their meals.
Japanese culture is more open and accepting of western foods, as well. This means they also have more burgers, french fries, and other western foods in their cuisine than their neighbors across the ocean.
What Similarities Exist Between Japanese and Chinese Food?
The main similarity between the two cuisines is their use of similar ingredients, such as rice. Both cultures use a large amount of rice in their meals and usually serve it unflavored on the side with flavorful and savory dishes.
However, Chinese cuisine more commonly fries or sautees the rice along with the food, whereas Japanese culture almost always keeps the rice on the side.
Chinese and Japanese cuisine uses similar ingredients, while the main difference is how they prepare and serve these dishes. Both cuisines utilize similar ingredients for their dishes, including the following:
- Fish such as salmon, mackerel, tuna, and eel
- Octopus and squid
- Fresh vegetables such as leeks, napa cabbage, and spinach
- Bone broth
- Whole grain pasta
- Rice
Bone broth and seaweed stock are common staples in both cuisines, but they are usually prepared and used differently.
Bone broth is commonly used in Chinese soups such as bok choy soup and oxtail soup, however, the Japanese use bone broth in soups such as ramen and udon.
Seaweed is also more common in Japanese dishes, although the Chinese do use it as well. More commonly they use seaweed as a seaweed salad, in fermented dishes, and in garnishes accompanying meat. Japanese cuisine almost always uses seaweed for sushi and soup broth in dishes such as miso soup.
What’s the Most Popular Chinese Dish?
According to statistics from GrubHub, the U.S., the most popular Chinese dish in the States is General Tso’s Chicken. However, in China, the most popular dishes differ significantly and usually consist of lighter, healthier daily dishes.
These include simple breakfast dishes such as youtiao, ma po tofu, sweet and sour pork, and Peking duck.
There is a distinct difference between Chinese American food and authentic Chinese food. This is similar to how native Peruvian dishes were mixed with immigrant Chinese foods to create “Chifa”.
These dishes carry similarities with traditional Chinese and local cuisine, altering the taste of the traditional dishes to match the preferences of the local community.
This is different in China, though. The dishes which are popular in China are a bit more unique. They use meats such as duck, shark fins, and other exotic cuts of meat such as chicken feet. Other less commonly known dishes in the west include larva and the Chinese caterpillar.
What’s the Most Popular Japanese Dish?
By and large, sushi is the most popular Japanese dish not only in the U.S. but also in the home country of Japan.
Sushi is traditionally made with fresh cuts of tuna or salmon and includes seaweed and marinated rice. Other popular Japanese dishes include sashimi, shabu-shabu, and miso soup.
Most people are used to western-style sushi which has high amounts of soy sauce, mustard, and mayo. Sushi in the U.S. also contains fried or cooked meats such as sesame chicken. However, in more traditional sushi, the meat is almost always raw and sliced in a ceremonial fashion.
Sashimi is never cooked or seasoned. Rather, the point of the process is to cut the meat in a special fashion to accentuate its natural colors and appeal.
The meats are almost always of the finest quality. The point of sashimi is to display the natural flavors and quality of the meat.
Japanese food is notably light and free of heavy cooking. They do eat buns, such as leek or pork buns made with a semi-sweet rice glutinous flour and steamed on the stove.
Gyoza is another popular dumpling in the region and is usually filled with spinach, onion, and marinated pork. They are usually fried, but are sometimes boiled or steamed.
Japanese also have foreign dishes which they modify to their own taste. One of the most popular dishes is ramen, which actually comes from China.
In China, this dish is the popular noodle dish known as “lo mein”, except the Chinese made a gravy for the noodles rather than a broth.