Meat

Asian food utilizes every meat category quite sufficiently. Protein is a major part of the cuisine. Pork tends to lead the charge in Asia, while chicken is probably more common for Asian cuisine in the United States. Well seasoned and thinly sliced beef is also common. Not to mention the kobe beef delicacy in Japan, which is more accurately called Tajima beef. These cows are raised on only 260-some farms, of which each maxes out at between 10 or 15 animals each. They are pampered and massaged daily and fed carefully. The final segment of their diet plan consists of massive amounts of sake and beer mash. Maybe that’s why the texture and flavor of the meat is so intoxicating. Get it?

Seafood also plays an enormous part in Asian cuisine. Sushi aside, you’ll find countless dishes with a wide variety of seafood in them. Some of the more unique types of seafood may be hard to get in your area, but you’d be surprised how much is available. Check out the fish suppliers near you. Fish is often flown in fresh daily. Even if they don’t normally have what you’re looking for, it can often be easily arranged.

Besides animal sources of protein, Asian food has a common ingredient that most Americans tend to scoff at: tofu. Made from curdled soy milk, it is a soft, cheese-like protein that has the ability to soak up flavor and maintain a light and airy texture. Tofu, or soybean curd, is nearly as common in Asian food as rice and noodles. If you have guests that may not be in tune with tofu, just sneak it in anyway. Tell them later. At least now you know what it is when they ask.