Turkish cuisine yogurt, or wheat (often mashed) called tarhana çorbası. Delicacy soups are the ones that are usually not the part of the daily diet, such as İşkembe soup and paça çorbası, although the latter also used to be consumed as a nutritious winter meal. Before the popularisation of the typical Turkish breakfast, soup was the default morning meal for some people. The most common soups in Turkish cuisine are: Turkish cuisine has a range of savoury and sweet pastries. Dough based specialties form an integral part of traditional Turkish cuisine. The use of layered dough is rooted in the nomadic character
Asian cuisine Japanese, Korean, Mongolian, and Taiwanese food. Considering this is the most populated region of the world, it has many regional cuisines (especially 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. Southeast Asian cuisine includes a strong emphasis on lightly prepared dishes with a strong aromatic component that features such flavors as citrus and herbs such as lime, coriander/cilantro and basil. Ingredients in the region contrast with the ones in the Eastern Asian cuisines, substituting fish sauces for soy