style_id: east_asian
name: East Asian
aromatics: [ginger, scallion, sesame, star anise, five spice, sichuan pepper, lemongrass]
depth_sources: [soy sauce, miso, oyster sauce, shiitake, fish sauce, bonito]
brightness_sources: [rice vinegar, mirin, citrus zest, ponzu]
method_bias: [steam then pan-fry, wok high heat, braise in soy]
structure_forms: [dumpling wrapper, thin noodle, rice, bao]
seasoning_bias: soy sauce
finishing_fat: toasted sesame oil