Third Culture vs Fusion

I have witnessed the launch of many new products labelled as ‘third culture’ when really they are fusion or rather a version of Asia that is digestible by the average non-asian. There is nothing wrong with fusion or taking flavour inspiration from another culture for mass Australia. However, if we think about the definition of third culture, we may uncover new opportunities worth pursuing.

The concept of third culture is very personal to me as I’ve grown up and spent time in a mix of Western, Asian and Middle Eastern countries. Third culture people are people who have spent significant amount of their developmental years integrating into a culture not of their birth parents. They don’t distinctly belong in one culture yet authentically belong in many. ‘Authentically belonging to many’ is a key defining element of third culture vs fusion which is mostly showcasing another culture’s cuisine for a dominant culture. The best way to learn about third culture is through traditional food that truly embrace its philosophy.

Nonya cuisine – Chinese people are very good at integrating and blending their culture with another. Chinatowns in different countries are exemplary of this where Chinese immigrants incorporate flavours and cooking techniques of their new home countries. The most distinct example of this is Nonya or Pernakan food. Nonya cuisine combines Chinese cooking techniques like smoking and steaming with Southeast Asian flavors such as laksa and belacan. For instance, fish head curry merges Chinese steaming methods with Kerala-style spices. Nonya dumplings incorporate Malaysian spices and steaming techniques with Chinese glutinous rice and dumpling-making. This blend of culinary traditions creates authentic flavours true to both Chinese and Southeast Asian roots.

Nikkei cuisine – Nikkei is the Japanese word for emigrants and represent Japanese people’s influence in Latin America during their historical settlement. One of the most well known of these influences is applying Japanese food preparation style with Peruvian ingredients. Dishes like ceviche and tiradito reflect Japanese methods of handling raw seafood, enhanced with Peruvian flavors like aji and lime. Later on, Japanese food blended with Peruvian techniques and flavors in dishes like the acevichado sushi roll – made of tempura, dressed with acevichado sauce. More recently, Nobu Matsuhisa (yep, the author of Nobu ) popularised this cuisine globally.

Wafu – The most iconic and nostalgic example is pasta with mentaiko. Wafu is the union of Italian and Japanese culinary traditions. It goes beyond fusion. In Asia, Italian often serves as a base with Asian flavors to deliver to Asian tastes. Wafu represents an authentic blend of both cultures. What sets Wafu apart as third culture (rather than fusion) is its simultaneous embodiment of two distinct culinary traditions. Both Italian and Japanese cuisines emphasise simple cooking styles and ingredients, enhancing flavors with umami like shiitake and Parmesan. Wafu leverages these commonalities to create dishes that are new yet remain authentic and true to both Italian and Japanese identities.

It’s great to see Asian flavor influences in Australian food and beverages. But they fall short of the true concept of third culture. Embracing third culture can give rise to products that truly contemporise categoriess. It’s time to create innovative offers that celebrate and reflect Australia’s rich, multicultural heritage in unique ways.