concept   gluten
culture   East Asian countries
statement   Traditional staple foods in East Asian countries have a lower reliance on gluten and instead focus on rice and rice-based products.
6 similar statements
# Concept Culture Statement Freq.
1 glutamic acid East Asian countries Commonly found in traditional ingredients like soy sauce and fermented food, also known for its umami flavor. 1
2 glutamic acid East Asian countries Naturally occurring in foods like soy sauce, fermented bean paste, and is often used to enhance the savory flavor of dishes. 1
3 gluten East Asian countries Gluten is not as commonly featured in traditional staple foods in East Asian countries, where rice and rice-based products are more prevalent. 1
4 gluten free East Asian countries Less common dietary requirement due to lower prevalence of gluten-related disorders, and traditional diets being less reliant on gluten-containing products 1
5 monosodium glutamate East Asian countries Commonly used as a flavor enhancer in cooking 1
6 monosodium glutamate East Asian countries Commonly used as a flavor enhancer in cooking and food preparation 1