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In Thai cuisine, rice is one of the major components. Jasmine rice (khao hohm mali) is originated in abundance of paddy fields in Thailand's central plains. Steamed jasmine rice is recommended to accompany by aromatic curries, stir-fry and other dishes that incorporate chilies, lime juice and lemon grass. In contrast, noodles in Thai cuisine usually come as a single dish, like the stir-fried Pad Thai (Thai: ผัดไทย) or noodle soups and can be enjoyed individually. Thai food is generally eaten with a fork, held in the left hand, and then is used to push food into the spoon. Chopsticks are only used for the consumption of noodle soups.
In Japanese cuisine, sushi is made of vinegared rice topped with other ingredients, such as fish, various meats, and vegetables.The main idea in the preparation of sushi is the preservation and fermentation of fish with salt and rice, a process that has been traced back to Southeast Asia where fish and rice fermentation dishes still exist today. The science behind the fermentation of fish in rice is that the vinegar produced from the fermenting rice breaks the fish down into amino acids. This results in one of the five basic tastes, called umami in Japanese.