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In Korea, much of the tradition cuisine is centered on grilling or sauteing and the use of hot chili spices (i.e., , etc.).

Finally, the third major dietary culture of Asia is the southeast style, which includes Thailand, Laos, Cambodia, Viet Nam, Indonesia, Malaysia, Singapore, and Brunei.

The traditional emphasis in this region is on aromatic and lightly-prepared foods, using a delicate balance of quick stir-frying, steaming, and/or boiling, supplemented with discrete spices and seasonings, including citrus juices and herbs such as basil, cilantro, and mint.

Also, while northeastern cuisines emphasize using soy sauce in nearly everything, many cultures in the southeast substitute fish sauce, along with galangal, lemon grass, and tamarind for additional flavor.

And of course, we can't forget about the quintessential Asian eating instrument -- the chopstick.

Although its true origins are unknown, a Chinese legend notes that the philosopher Confucius, living in China around 500 B.

Southwestern curries are generally based on yogurt, whereas the curries of the southeast are generally based on coconut milk.We have thousands of naked Asian girls just waiting for their foreign boy friends. When human evolution was at the hunter-gatherer stage, cooking was very simple -- kill something, throw it on the fire along with whatever vegetables and fruits were found that day, and eat.Although many Asian cultures share the tradition of gathering the family or clan together to socialize or celebrate over a big meal, the various cultures of Asia each developed their own ethnic cuisine through the interaction of history, environment, and culture.Culinary historians and anthropologists tend to identified three main categories of Asian dietary cultures that have developed through the centuries.

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