As a series of cross cultural islands, AHSCA has a variety of dishes and specialties made from around the island, with a heavy Pan-Asian influence. Natural tea products have also been a major part of tradition and diet of islanders.
Being in a remote part of the world's oceans, AHSCA has always taken advantage of the abundance of marine life. Fishing has long been an important part of food gathering and economy of the islands. Various species that inhabit including trout can be served raw or seared. With modern influences simmering has also become a popular means of cooking it up. Many islanders keep fish barrels near their residence to store for long periods, especially during AHSCA's wet seasons.
Fish is often served with rice and fruit combination dishes and many like to splash with a citrus glaze. Sushi is not a traditional dish but has come about from developed nations. Rice has long been a staple dish of the islands, usually served as a polish white. Other seafood consumed includes shellfish, eel and squid. These dishes are served raw, seared or fried.
Green tea may be served to most dishes, black tea is also very popular to go with. Coffee from cocoa production is also very popular as a beverage. Sake is a brewed rice beverage that typically contains 15%–17% alcohol and is made by multiple fermentation of rice. Sake flavor profiles lend extremely well to pairing with a wide variety of cuisines, including non-AHSCAian cuisines.
Red meat and poultry have become parts of AHSCAian foods in recent years with greater expansion of domestic agriculture and trade. Red meat is still consumed rather sparingly but pork makes a popular addition to many rice based dishes.