Due to limited resources, Japanese cooks prize high-quality food over large quantities. The indigenous food products of Japan include fish, vegetables, fruits and seaweed. Raw fish plays an important role in Japanese cuisine. To create sushi, cooks steam raw fish with rice, seaweed, vegetables and eggs. Soybeans, adopted from the Chinese, also appear on many Japanese tables.
Chinese food is characterized by economy of materials and fuel.
Stir-frying, which uses little fuel, and slow simmering, which softens tough meat, are popular cooking techniques. In planning meals, Chinese chefs strive for a balance of flavors, colors and textures. The five flavors of salt, sweet, sour, bitter and hot appear in each meal. Northern Chinese cooks prize the mild, elegant flavors of garlic, chives, spring onions and soy sauce. Instead of rice, meals include noodles and other wheat products.