Stefano Curti currently manages a venture capital backed innovation group near San Francisco, which he started leading in September 2013. He previously served as a senior executive with Johnson & Johnson. Outside of work, Stefano Curti enjoys traveling, especially to Asia, and is a fan of Asian cuisines.
To the untrained eye, Chinese and Japanese food may seem somewhat similar: both countries use a lot of rice, soy sauce, and tofu as well as fresh ingredients. On closer inspection, however, the two countries’ cooking styles can be seen to vary greatly. For one, Japan is heavily influenced by its coastal geography, often incorporating easily accessible seafood into its dishes. Chinese dishes, conversely, more often rely on spices for flavor. Chinese food is more often stir-fried and includes beef, pork, and poultry in addition to tofu and seafood. The Japanese produce more soups and, of course, sushi.
Additionally, the kind of tofu used by each culture is different. Chinese tofu is firm and porous and sturdy enough to withstand stir frying. Japanese tofu is more silky and slippery, a softer version often found in the country’s famous miso soup.