As Asian immigrants put effort into assimilating into the American culture, they were faced with the dilemma between traditional and American food. They took comfort in cooking and consuming their ethnic food in which their roots were placed in. At the same time, they felt pressured to adhere to the American cuisine, which did not use to be as accepting of other cuisines as it is now in New York City. Their struggle to having to choose between “old” and “new” cuisines has evolved into maintaining balance between the two elements within one, morphed cuisine. Neither Asian nor American, the newly formed cuisine that is popular among Asian Americans, Americans, and Asians alike, is called “fusion” foods. These fusion foods, while attaining more distinctively Asian elements (e.g. soy sauce, rice, fish sauce, hot pepper paste, etc.), will not be deemed traditional by Asians because of American inputs, mainly sweet products (e.g. sugar, modern condiments).