As neighboring countries, Korea, China, and Japan share a similar food culture, but there are considerable distinctions among all three nations in terms of recipes. For instance, they all use rice as their staple food, but the type of rice and the way it is prepared vary greatly across these countries.
In Korea, rice is the staple dish. However, in China, where meals consist of fan (rice) and cai (side dish), cai or a main dish is eaten before a rice dish, so rice is part of a course meal and not a main dish. As for Japan, although its cuisine shares many attributes with its Korean counterpart, rice tends to be approached more as an ingredient for sushi or maki.
The following three eateries offer the three countries’ representative rice dishes that are related yet noticeably distinct.