question: What are some huge differences between Asian food and Americanized Asian food?
comment: all the most popular dishes exist in one way or another back in the home countries. but it is usually not the same compared to the american version. in general, americans like their food saltier, more deep fried options, and stronger/more seasoning, and less veggies in general so restaurants in America cater towards that flavor. for example, those flamboyant sushi rolls with tons of toppings and sauces, don't really exist in that form in japan. the sushi in japan is more nigiri, sashimi based, and rolls will have less or no avocado, cream cheese, deep fried shrimp, and sauces.
passages: Director Grace Lee travels to five states in the US to speak to Asian Americans about how food affects them and their culture. Interviews include fishers who maintain the culture of traditional Hawaiian food, community members who are mourning after the Wisconsin Sikh temple shooting, the owners of an Asian fusion restaurant in New York City, and entrepreneurs in Texas who have adapted Asian food to Southwestern tastes. Other topics include authenticity and spirituality.
  
  Section::::Production.
   Asian cuisine is quite popular in the West due to Asian immigration and subsequent interest from non-Asians into Asian ingredients and food. Even small towns in Britain, Canada, Scandinavia, or the United States generally have at least one Indian or Chinese restaurant. Restaurants serving pan-Asian and Asian-inspired cuisine have also opened across North America, Australia and other parts of the world. P.F. Chang's China Bistro and Pei Wei Asian Diner which serve Asian and Asian-inspired food is found across the United States and in regards for the former, in other parts of the world as well. Asian-inspired food products have also been launched including from noodle brand, Maggi. In Australia, New Zealand, Ireland and the UK an Asian-inspired range of noodles known as "Maggi Fusian" and a long running range in Germany and Austria known as, "Maggi Magic Asia" includes a range of noodles inspired by food dishes found in China, Japan, Korea, India, Malaysia, Singapore, Indonesia and Thailand.
   Among the common differences is to treat vegetables as a side dish or garnish, while traditional cuisines of China emphasize vegetables. This can be seen in the use of carrots and tomatoes. Cuisine in China makes frequent use of Asian leaf vegetables like bok choy and kai-lan and puts a greater emphasis on fresh meat and seafood.
   An Asian supermarket is a category of grocery stores in Western countries that stocks items imported from the multiple countries in East, South and Southeast Asia. Supermarkets in Asia generally (except for the Middle East) have no equivalent to the "Asian" supermarkets of the West; foodstuffs in each respective Asian country have vastly different regulations and supply chains from one another, so stores are localized for each country's tastes and only carry locally approved items for that market. Examples of this: seaweed snacks, originate in Japan where they are salty or savory, in Thailand they are often spicy and locally produced.
   Asian Home Gourmet was established in Singapore in 1982 by Kwan Lui. Although the business was acquired by Cerebos Pacific Limited in 1996, Lui retained 50% ownership and retained rights to the brand. The company initially sold in local Singaporean markets before commercialising and moving its factories to Thailand.
  
  In 2012 Cerebos was sold to Suntory Holdings of Japan.
  
  In 2017 Suntory Holdings announced the sale of Asian Home Gourmet along with Australian and New Zealand food assets to KraftHeinz
  
  In April, 2011, Asian Home Gourmet was mentioned in Oprah Winfrey's "" as a choice Asian food available in supermarkets.
   BULLET::::- China Coast – Closed in 1995; owned by General Mills Corporation, formerly 52 locations throughout the United States
  
  BULLET::::- Chinese Gourmet Express – throughout the United States
  
  BULLET::::- Leeann Chin – Minnesota and North Dakota; owned at one time by General Mills Corp.
  
  BULLET::::- Manchu Wok – Throughout the United States and Canada, as well as Guam, Korea and Japan
  
  BULLET::::- Panda Express – Throughout the United States, with some locations in Mexico
  
  BULLET::::- Pei Wei Asian Diner – Throughout the United States; a subsidiary of P.F. Chang's
   Section::::Release.
  
  The film premiered at CAAMFest on March 15, 2015, and aired on PBS on December 8, 2015.
  
  Section::::Reception.
   Section::::Overview.
  
  Asian supermarkets carry items and ingredients generally well-suited for Asian cuisines and simply not found or considerably more expensive in most Western supermarkets (due to low turnover and small quantities).
   BULLET::::- Ainu cuisine
   Asian Home Gourmet
  
  Asian Home Gourmet is a manufacturer of Asian spice pastes and sauces owned by KraftHeinz since Q1 2018. Its products focus on popular flavours from Asia including Singapore, Thailand, Vietnam, Indonesia, India, China, Japan and Korea and are now sold in over 41 countries and 8000 supermarkets around the globe 
  
  In addition to the spice paste and sauces range, Asian Home Gourmet has expanded to sell a professional range designed for the restaurant industry.
  
  Section::::History.
   BULLET::::- Bahraini cuisine refers to the cuisine of The Kingdom of Bahrain, a small island state near the western shores of the Persian Gulf. Bahrain produces only a small amount of its food requirements due to limited land space, and imports much of its food. Its primary crops are dates, bananas, citrus fruits, pomegranates, mangoes, cucumbers and tomatoes.
  
  BULLET::::- Cypriot cuisine
  
  BULLET::::- Emirati cuisine
  
  BULLET::::- Iranian cuisine - Persian cuisine is diverse, with each province featuring dishes, culinary traditions and styles distinct to its region.
  
  BULLET::::- Abgoosht is an Iranian stew usually made with lamb and vegetables
  
  BULLET::::- Mazanderani cuisine
   Vegetables and pulses are the predominant staples of the great majority of the people in the West Asia. They are boiled, stewed, grilled, stuffed, and cooked with meat and rice. Among the green leafy vegetables, many varieties of cabbage, spinach, and chard are widely used. Root and bulb vegetables, such as onions and garlic, as well as carrots, turnips, and beets are equally common.
  
  Section::::See also.
  
  BULLET::::- Japanese cuisine
  
  BULLET::::- Taiwanese cuisine
  
  BULLET::::- Korean cuisine
  
  BULLET::::- Indian cuisine
  
  BULLET::::- Arab cuisine
  
  BULLET::::- Jewish cuisine
  
  BULLET::::- Chinese cuisine
  
  BULLET::::- American Chinese cuisine
  
  BULLET::::- Indonesian cuisine
  
  BULLET::::- Iranian cuisine
  
  BULLET::::- Russian cuisine
   BULLET::::- Mei Fun (see Rice vermicelli dishes)
  
  BULLET::::- Moo shu pork – The original version uses more typically Chinese ingredients (including wood ear fungi and daylily buds) and thin flour pancakes while the American version uses vegetables more familiar to Americans, and thicker pancakes. This dish is quite popular in Chinese restaurants in the United States, but not so popular in China.
   BULLET::::- Sri Lankan cuisine
  
  BULLET::::- East Asian cuisine
  
  BULLET::::- Chinese cuisine
  
  BULLET::::- Cantonese cuisine
  
  BULLET::::- Hong Kong cuisine
  
  BULLET::::- Macau cuisine
  
  BULLET::::- Shanghainese cuisine
  
  BULLET::::- Taiwanese cuisine
  
  BULLET::::- Mongolian cuisine
  
  BULLET::::- Korean cuisine
  
  BULLET::::- Japanese cuisine
  
  BULLET::::- Southeast Asian cuisine
  
  BULLET::::- Malaysian cuisine
  
  BULLET::::- Indonesian cuisine
  
  BULLET::::- Filipino cuisine
  
  BULLET::::- Vietnamese cuisine
  
  BULLET::::- Culture of Asia
  
  BULLET::::- Culture of China
  
  BULLET::::- Culture of Korea
  
  BULLET::::- Culture of Japan
  
  BULLET::::- Cultures of Malaysia, Indonesia, the Philippines and East Timor
  
  BULLET::::- Culture of Taiwan
  
  BULLET::::- Culture of Vietnam
  
  BULLET::::- Cultures of Thailand & Laos
  
  BULLET::::- Culture of Israel
  
  BULLET::::- Jewish culture
   BULLET::::- Israeli cuisine comprises a mixture of dishes—from those brought back to Israel by Jews from the Diaspora, those from Jews who remained in the region, and those adopted from surrounding Arab inhabitants. Since before the establishment of the modern State of Israel in 1948, and particularly since the late 1970s, an Israeli fusion cuisine has developed.
  
  BULLET::::- Israeli wine
  
  BULLET::::- Ptitim – Israeli toasted pasta shaped like rice or little balls.
  
  BULLET::::- Jewish cuisine — The cuisine of the Jewish diaspora.
  
  BULLET::::- Jordanian cuisine
   Section::::Tradional dishes.:Potato salad.
  
  Usually known as Shanghai-style salad, the potato salad is a local variety of the Russian Olivier salad. It is made by mixing salad dressing and shredded boiled potatoes and diced sausages. It also goes with minced turnips and diced peas. Nowadays, most people make Shanghai-style salad using the ready-made salad dressing bought from the supermarkets, while originally the dressing was prepared by patiently mixing salad oil, egg yolks and mayonnaise for a long time.
  
  Section::::Tradional dishes.:Baked clams.
   Ming Tsai, the owner of the Blue Ginger restaurant in Wellesley, Massachusetts, and host of PBS culinary show "Simply Ming", said that American Chinese restaurants typically try to have food representing 3-5 regions of China at one time, have chop suey, or have "fried vegetables and some protein in a thick sauce", "eight different sweet and sour dishes", or "a whole page of 20 different chow meins or fried rice dishes". Tsai said "Chinese-American cuisine is 'dumbed-down' Chinese food. It's adapted... to be blander, thicker and sweeter for the American public".
   BULLET::::- Mongolian cuisine – local culinary traditions of Mongolia and Mongolian styled dishes. The extreme continental climate has affected the traditional diet, so the Mongolian cuisine primarily consists of dairy products, meat, and animal fats. Use of vegetables and spices are limited.
  
  BULLET::::- Taiwanese cuisine – Majority Han Taiwanese cuisine and the Aboriginal Taiwanese cuisine, however mixed with part of Japanese cuisine.
  
  Section::::South Asian cuisine.
   BULLET::::- Cambodian cuisine is another name for the foods and cuisine widely consumed in Cambodia. The food of Cambodia includes tropical fruits, rice, noodles, drinks, dessert and various soups.
  
  BULLET::::- Cuisine of East Timor is the cuisine of one of the newest Southeast Asian countries.
  
  BULLET::::- Eurasian cuisine of Singapore and Malaysia is characterized by Portuguese, Dutch, British, Chinese, Malay, and also Indian and Peranakan influences. Within this cuisine ingredients in European dishes are replaced or complemented by Asian ingredients. The other way around, European ingredients are used in Asian dishes.
   Some dishes that American's think of as being of "foreign" in origin and/or associated with a particular immigrant group were in fact invented in America and customized to American tastes. For example General Tso's chicken was invented by Chinese or Taiwanese chefs working in New York City in the early 1970's. The dish is unknown in China. The fortune cookie was likewise invented in California in the early 1900s and is known in Asia only as an American style food. 
   BULLET::::- Chinese cuisine originated in what is known as the Eight Great Traditions, though it can be generalized into northern styles that feature oils and strong flavors derived from ingredients such as vinegar and garlic, while southern styles tend to favor fresh ingredients that are lightly prepared. It has become widespread throughout many other parts of the world — from Asia to the Americas, Australia, Western Europe and Southern Africa. In recent years, connoisseurs of Chinese cuisine have also sprouted in Eastern Europe and South Asia. American Chinese cuisine and Canadian Chinese food are popular examples of local varieties. Local ingredients would be adopted while maintaining the style and preparation technique.
   Cambodian cuisine has also flourished given the large Hmong population familiar with it. Korean restaurants are few, as possibly their dining style and flavors have not been as adopted into the American mainstream. In the Twin Cities suburbs, Oriental buffets are popular for offering different Asian cuisines together. Restaurants offering other cuisines of Asia including those from Afghanistan, India, Nepal and the Philippines are also fairly recent additions to the Twin Cities dining scene and have been well received. Local ingredients are often integrated into Asian offerings, for example Chinese steamed walleye and Nepalese curried bison.
   One of the major redevelopments highlighted in the press has been Buford Highway in the Atlanta suburb of Doraville, Georgia, where Asian supermarkets have done brisk business in a once-blighted neighborhood. Such supermarkets have also revitalized the once-rundown sections of Bellaire Blvd in Houston, Texas, and turned it into a thriving new Asian shopping district. There are also many competing Chinese supermarkets in the Southern California Chinatowns and Vietnamese markets anchoring communities such as Little Saigon.
  
  Section::::See also.
  
  BULLET::::- Religious goods store
  
  BULLET::::- Koreatown
  
  BULLET::::- Little Manila
  
  BULLET::::- Night market
  
  BULLET::::- Wet market
   Asian cuisine
  
  Asian cuisine includes several major regional cuisines: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture. Asia, being the largest and most populous continent, is home to many cultures, many of which have their own characteristic cuisine.
  
  Ingredients common to many cultures in the East and Southeast regions of the continent include rice, ginger, garlic, sesame seeds, chilies, dried onions, soy, and tofu. Stir frying, steaming, and deep frying are common cooking methods.
   Off the Menu: Asian America
  
  Off the Menu: Asian America is a 2015 American documentary film by Grace Lee about Asian American culture, Asian cuisine, and how they relate to the culture of the United States. It premiered in March 2015 at CAAMFest and aired on PBS in December 2015.
  
  Section::::Synopsis.
  