1. Rice as Thailand’s Staple Food

When it comes to the staple food of Thailand, rice is the first thing that comes to mind. Thai rice is longer and thinner compared to Japanese rice, with a lighter texture, making it quite different from Japanese rice. Sticky, glutinous rice of the long-grain variety is commonly eaten in the northern and northeastern regions of Thailand. As for noodles, they are more of a light snack rather than a staple food.

2. Complementary Dishes with Rice

Since rice is the foundation of Thai meals, the main and side dishes are typically designed to complement it. While meat and fish are common as main dishes, the most frequently consumed meats are chicken and pork, with beef being less popular. In contrast, duck and buffalo meat are commonly eaten, and freshwater fish such as snakehead fish and catfish are popular.

3. The Art of Thai Seasoning

One of the most notable aspects of Thai cuisine is its seasoning, which brings harmony to these ingredients. The subtle balance of flavors is what makes Thai food so distinct. In Japanese cuisine, it’s often said that combining sweet, salty, and sour elements creates a well-balanced meal, but in Thai cuisine, these four key flavors are harmonized within a single dish or plate. This delicate balance of flavors is considered the key to its deliciousness.

4. Kruang Prung: The Essential Condiment Set

In Thai restaurants, you’ll always find a set of four condiments on the table: sugar, chili vinegar, powdered chili, and fish sauce. This set, known as "Kruang Prung," is essential for Thai people to adjust the flavors of their food to their liking.

5. Nam Pla: The Unique Thai Fish Sauce

One distinctive aspect of Thai cuisine is "nam pla," a type of fish sauce. To Japanese people, it might taste like a fishier version of soy sauce, but it's actually made from fermented fish. This sauce, with its nostalgic yet exotic flavor, is one of the key seasonings that makes Thai food so unique.