Tools Used in Asian Cuisine

Chopsticks are an important part of Asian culture. Their popularity and widespread use across Asia have a long and rich history. They come in all shapes and forms, from golden chopsticks engraved with calligraphy to disposable bamboo wari-bashi. Regardless of the form they take, chopsticks have evolved into an important icon of Asian culture and an important part of history. 

In addition to unique cuisines from Asia, western cultures were also introduced to the unique tools used to prepare Asian foods. Perhaps the most important is the wok. The wok is the most important piece of cooking equipment in southeast Asia and China. Because traditional Asian households did not have resources to make or buy several different pans for different types of cooking, the traditional wok was developed with a unique rounded bottom that provides a range of cooking temperatures in one pan, thereby becoming a nearly universal staple of Asian households.

The 'Fusion' of Asian American Cuisine

As different Asian immigrants have come to the U.S. to begin their lives as Americans throughout history, they have brought their cuisine and cooking traditions with them, along with the centuries-old tradition of bringing together the family or a large group of friends and relatives to socialize over a big meal. As restaurants opened to serve the early Chinese and Japanese immigrant communities in various cities in the U.S., westerners got their first taste of traditional Asian cuisine. But inevitably, assimilation and acculturation took place, not just in terms of the individual, but also as applied to Asian food as well.
Soon, Asian restaurants that wanted to broaden their appeal and customer base beyond their own ethnic patrons had to modify or invent new 'ethnic' food that would appeal more readily to the western palate. This eventually led to the creation of uniquely 'Americanized' Asian dishes such as chop suey, egg rolls, fortune cookies, and recently, 'Asian-inspired' fast food salads.
These days, traditional Asian cuisine is undergoing another transformation but instead of being combined with western tastes, the result comes from combining elements and styles from different Asian cultures into a new fusion style of pan-Asian dishes. Many of these early fusion dishes were synthesized from Thai, Vietnamese, Indian, and Chinese cuisines (along with a few French influences), although other Asian cultures are slowly being 'mixed' into the trend. Many of these fusion restaurants also tend to be aimed at a slightly more upscale clientele and are concentrated mainly in the major metropolitan areas around the U.S.
Along with being seen as new and trendy, these Asian fusion dishes also appeal to many customers because they tend to be lighter and are perceived to be healthier than other types of "ethnic" cuisine. In fact, many westerners are only now understanding the health benefits of many Asian foods. Many nutritionists point out that America's biggest health problems -- heart disease, obesity, diabetes, and many cancers -- are seen far less often in Asian countries. One reason is, not only is physical activity that blends spirituality with fitness (such as tai chi) more common in Asian societies, but experts are finding that Asian diets also play a key role.
Research shows that the average Chinese adult, for example, eats half as much fat and one-third less protein than the average American. The Chinese rely heavily on grains, fruits, and vegetables. Meat is rarely the main ingredient in a meal; instead, small amounts are offered up in dishes composed mainly of vegetables and rice. The popularity of eating fish in many Asian countries is also linked to lower incidences of many of the chronic health problems that are more common in the U.S., as is the drinking of green tea for its antioxidant benefits. Ethnic grocery stores and frozen Asian dinners have enjoyed explosive growth in recent years, further reflecting the rising popularity of Asian food.
However, a healthy diet that took centuries to achieve may be lost in just decades. Many observers are noting that obesity and heart disease is slowly becoming a problem in many Asian urban areas, as more Chinese, Japanese, etc. are copying the unhealthy eating habits of normally associated with Americans and flocking to fast food restaurants that seem to be growing exponentially across Asia. It seems ironic that the blending of eastern and western cuisines can have such different results for each culture involved.