East Asian cuisine includes Chinese, Japanese, Korean, Mongolian, and Taiwanese food. Considering this is the most populated region of the world, it has many regional cuisines (especially in China). Examples of staple foods include rice, noodles, mung beans, soy beans, seafood (Japan has the highest per capita consumption of seafood), mutton (Mongolia), bok choy (Chinese cabbage), and tea.
Cuisine of East Timor is the cuisine of one of the newest Southeast Asian countries. 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.
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