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This is a list of Asian cuisines, by region. A cuisine is a characteristic style of cooking practices and traditions,〔("Cuisine." ) (Thefreedictionary.com ). Accessed June 2011.〕 usually associated with a specific culture or region. Asia, being the largest and most populous continent, has many great cuisines. == Central Asian cuisine == * Central Asian cuisine, the cuisine of "the six stans", includes food from Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, Uzbekistan, and Afghanistan. * *Afghan cuisine – cuisine of the Afghan people, largely based upon Afghanistan's chief crops: cereals like wheat, maize, barley and rice. Accompanying these staples are dairy products (yogurt and whey), various nuts, and native vegetables, as well as fresh and dried fruits. Afghanistan is also well known for its grapes. * * Kazakh cuisine – cuisine of Kazakhstan. Traditional Kazakh cuisine revolves around mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food.〔"Kazakhstan," Food in Every Country, accessed April 18, 2011, http://www.foodbycountry.com/Kazakhstan-to-South-Africa/Kazakhstan.html.〕 * * * Kazakh wine * * Kyrgyz cuisine – originating in Kyrgyzstan, is similar in many respects to that of its neighbors, particularly Kazakh cuisine. Traditional Kyrgyz food includes mutton and horse meat, as well as milk products. The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life. * * Tajik cuisine – traditional cuisine of Tajikistan, has much in common with Afghan, Iranian, Russian, and Uzbek cuisines. ''Plov'', also called ''osh'', is the national dish in Tajikistan, as in other countries in the region. It consists of chunks of mutton, carrots and rice fried in a large cast-iron cauldron similar to a Dutch oven. Green tea is the national drink. Traditional Tajik meals start with a spread of dried fruit, nuts, halva, and other sweets arrayed on the table in small dishes, and then progress to soup and meat, before finishing with plov. * * Turkmen cuisine – cuisine of Turkmenistan. It is similar to that of the rest of Central Asia. Plov is the staple, everyday food, which is also served at celebrations. Turkmenistan is perhaps most famous for its melons, especially in the former Soviet Union, where it was once the major supplier. Meals are almost always served with naan, Central Asian flat bread, known locally as "çörek." * * Uzbek cuisine – cuisine influenced by local agriculture, as in most nations. There is a great deal of grain farming in Uzbekistan, so breads and noodles are of importance, and Uzbek cuisine has been characterized as "noodle-rich".〔("The noodle-rich cuisine of Uzbekistan" ), ''The Village Voice'', Dining, 19 January 1999.〕 Mutton is a popular variety of meat due to the abundance of sheep in the country and it is a part of various Uzbek dishes. Uzbekistan's signature dish is ''palov'' (''osh'') made with rice, pieces of meat, grated carrots and onions. File:Horsemeat platter.jpg|Horse meat platter. Kazakh cuisine revolves around mutton, horse meat and various milk products. File:Tajik dastarkhan meal.jpg|A Tajik feast File:Khorkhog 7.JPG|Khorkhog, a barbeque dish consumed in Mongolia File:Sturgeon Kebab (2887202689).jpg|Sturgeon kebabs cooking in Turkmenistan File:Uzbek Manti (bright).jpg|Uzbek manti File:Uyghur Lagman.jpg|Lagman, a dish of Uyghur and Dungan ethnic minorities 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「List of Asian cuisines」の詳細全文を読む スポンサード リンク
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