Context_1 : The Paraguayan polka combines ternary and binary rhythms, where as the European only uses binary. The most famous style of music is Guarania, created by the Paraguayan musician José Asunción Flores in 1926. The Guarania accomplishes this by using a combination of slow rhythms and melodies of melancholia character. Other popular genres of traditional music in Paraguay are the zarzuela and the "Paraguayan Songs", which are derived from the Paraguayan polka. Examples of Paraguayan Guarania are Juan B. Mora - "Imposible", Duo Ñamandu - "Che Rope'a Vype", Lorenzo Perez - "Mi Dicha Lejana", Los Indianos - "Mis Noches Sin Ti" and others.The greatest influence outside Paraguay was Luís Alberto del Paraná y su Trío Los Paraguayos. There was a time in the 1950s when most of the LP's of Latin American music in the shops in London were by that group.The guaranía mentioned above is a slow-to-medium style. The more lively music is called "polka paraguaya". Both styles are based on the rhythm" ONE2345- ONE2345-" Paraguayan songs tend to be sung in Guaraní or a mixture of Guaraní and Spanish. Music of a strongly Paraguayan character is also heard in the Argentine provinces of Misiones, Florida and Corrientes, across the River Paraná from Paraguay itself. Context_2 : Yup'ik cuisine ("Yupiit neqait" in Yup'ik language, literally "Yup'iks' foods" or "Yup'iks' fishes") refers to the Eskimo style traditional subsistence food and cuisine of the Yup'ik people from the western and southwestern Alaska. Also known as Cup'ik cuisine for the Chevak Cup'ik dialect speaking Eskimos of Chevak and Cup'ig cuisine for the Nunivak Cup'ig dialect speaking Eskimos of Nunivak Island. This cuisine is traditionally based on meat from fish, birds, sea and land mammals, and normally contains high levels of protein. Subsistence foods are generally considered by many to be nutritionally superior superfoods. Yup’ik diet is different from Alaskan Inupiat, Canadian Inuit, and Greenlandic diets. Fish as food (especially Salmonidae species, such as salmon and whitefish) are primary food for Yup'ik Eskimos. Both food and fish called "neqa" in Yup'ik. Food preparation techniques are fermentation and cooking, also uncooked raw. Cooking methods are baking, roasting, barbecuing, frying, smoking, boiling, and steaming. Food preservation methods are mostly drying and less often frozen. Dried fish is usually eaten with seal oil. The ulu or fan-shaped knife used for cutting up fish, meat, food, and such. Context_3 : Regional cuisine is cuisine based upon national, state or local regions. Regional cuisines may vary based upon food availability and trade, varying climates, cooking traditions and practices, and cultural differences. One noteworthy definition is based upon "traditional cuisine": "A traditional cuisine is a coherent tradition of food preparation that rises from the daily lives and kitchens of a people over an extended period in a specific region of a country, or a specific country, and which, when localized, has notable distinctions from the cuisine of the country as a whole." Regional food preparation traditions, customs and ingredients often combine to create dishes unique to a particular region. Regional cuisines are often named after the geographic areas or regions that they originate from. Context_4 : Guizhou cuisine, or Qian cuisine, consists of cooking traditions and dishes from Guizhou Province in southwestern China. Guizhou cuisine shares many features with Sichuan cuisine and Hunan cuisine, especially in bringing the sensation of spiciness and pungency. What makes Guizhou cuisine unique is the emphasis of a mixed sour-and-spicy taste, as compared to the numbing-and-hot sensation () featured in Sichuan cuisine and the dry-hot taste () featured in Hunan cuisine. There is an ancient local saying, ""without eating a sour dish for three days, people will stagger with weak legs"". The saying reflects how Guizhou people loves local dishes with the sour taste. The combination of sour and spicy flavours is also found in Shaanxi cuisine. Guizhou cuisine differs from Shaanxi cuisine in that it lacks the emphasis over the salty taste, which is a common trait found in most northern Chinese cuisines. In addition, the unique sourness featured in Guizhou cuisine comes from local cooking tradition of fermenting vegetables or grains, instead of from vinegar products. Context_5 : Paraguay cheese (Spanish: "queso Paraguay" ; Guaraní: "kesú paraguai") is a cows' milk cheese from Paraguay. It gives the Paraguayan cuisine a high value in calories and proteins, especially in the salted dishes recipes, very characteristic of the country and important part of its culture. This has historical and scientific reasons. Context_6 : Assamese cuisine () is the cuisine of Assam. It is a style of cooking that is a confluence of cooking habits of the hills that favor fermentation and drying as forms of food preservation, and those from the plains that provide fresh vegetables and abundance of fish from its many rivers and ponds; both of which are centered on the main ingredient—rice. The confluence of varied cultural influences in the Assam Valley has led to the staggering variety and flavours in the Assamese food. It is characterised by the use of an extremely wide variety of plant as well as animal products, owing to their abundant availability in the region. It is a mixture of different indigenous styles with considerable regional variations and some external influences. The cuisine is characterized by very little use of spices, little cooking over fire and strong flavors due mainly to the use of endemic exotic fruits and vegetables that are either fresh, dried or fermented. Fish is widely used, and birds like duck, squab etc. are very popular, which are often paired with a main vegetable or ingredient. Preparations are rarely elaborate mash;the practice of Bhuna, the gentle frying of spices before the addition of the main ingredients so common in Indian cooking, is absent in the cuisine of Assam. The preferred oil for cooking is the pungent mustard oil. Context_7 : Croatian cuisine is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition. Its roots date back to ancient times. The differences in the selection of foodstuffs and forms of cooking are most notable between those in mainland and those in coastal regions. Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with neighboring cultures—Hungarian and Turkish, using lard for cooking, and spices such as black pepper, paprika, and garlic. The coastal region bears the influences of the Greek and Roman cuisine, as well as of the later Mediterranean cuisine, in particular Italian (especially Venetian). Coastal cuisines use olive oil, and herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, and lemon and orange rind. Peasant cooking traditions are based on imaginative variations of several basic ingredients (cereals, dairy products, meat, fish, vegetables, nuts) and cooking procedures (stewing, grilling, roasting, baking), while bourgeois cuisine involves more complicated procedures and use of selected herbs and spices. Charcuterie is part of Croatian tradition in all regions. Food and recipes from other former Yugoslav countries are also popular in Croatia. Context_8 : The cuisine of Paraguay is similar to the cuisines in Uruguay and the Falkland Islands. Meat, vegetables, manioc, maize, and fruits are common in Paraguayan cuisine. Barbecuing is both a cooking technique and often a social event, and are known as the "Asado" (from Argentinian influence). Many dishes are based on corn, milk, cheese and meat, and fish caught in rivers are also eaten. There are about 70 varieties of chipa (cake) in Paraguay. Most chipas are made from manioc flour, which is derived from cassava, and cornmeal. Context_9 : Ka'í Ladrillo is a typical dessert of the Paraguayan cuisine prepared mainly with peanuts and molasses. Context_10 : Asado (] , ] ) is used in the same way as the English word "barbecue", both for a range of barbecue techniques and the social event of having or attending a barbecue in Argentina, Chile, Paraguay and Uruguay, where it is very popular. In these countries, "asado" is a traditional way of preparing food and a traditional event. An "asado" usually consists of beef, sausages, and sometimes other meats, which are cooked on a grill, called a "parrilla", or an open fire. fact_1 : The cuisine of Paraguay is similar to the cuisines in Uruguay and the Falkland Islands. fact_2 :  In these countries, "asado" is a traditional way of preparing food and a traditional event. Question: Paraguayan cuisine employs what traditional technique for cooking it's food?
Output: asado