Starches are a foundational component of the East Asian meal. Common starches within East Asia include wheat, rice, grains, potatoes, and cereals. Noodles made from rice, potato, and wheat have become the basis of many well-known East Asian dishes.

Legumes were traditionally the major source of protein within early civilizations of East Asia. Common East Asian legumes are mung bean, soybean, pea, common bean, cowpea, soybeans, red beans, and kidney bean.

Oils were first made from animal fats but eventually were produced from vegetables. Common East Asian oils are made from sesame seeds, mustard seeds, perilla seeds, soybeans, safflower, and more recently, peanuts.

The most commonly consumed meats within this region are poultry, pork, mutton, and fish (famously served raw as “sushi” in Japan).

It is important not to forget the soybean when mentioning East Asian cuisine. Soybean is one of the most influential base ingredients within East Asian cuisine. Soybean is eaten raw, steamed, sprouted, and fermented. Not only does it serve as an important base ingredient but it can also be aged to produce the intense umami flavor you taste in soybean paste and soy sauce. Soybeans are also turned into tofu and noodles.