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A boiled egg wrapped in sausage meat and coated in breadcrumbs, then baked or deep-fried.

A Japanese rice cracker, often savory, sometimes sweet, made from glutinous rice dough and cooked by baking or grilling.

A Japanese green tea made by infusing whole processed leaves in hot water.

A Seoul-originated Korean ox bone soup made from leg bones, brisket, and other cuts, traditionally simmered for many hours.

A Japanese hotpot of paper-thin meat and vegetables swished in boiling water or kelp broth, eaten with dipping sauces.

A Maghrebi dish of eggs poached in a spiced tomato-and-pepper sauce.

A Middle Eastern street food of thin-sliced meat roasted on a vertical spit and shaved off as it cooks.

Skewered and grilled cubes of meat, traditionally lamb, with regional variations using other meats, poultry, or fish.

A cold Balkan salad of diced tomatoes, cucumbers, onions or scallions, raw or roasted peppers, and sirene cheese, dressed lightly with sunflower or olive oil, sometimes vinegar.

A ring-shaped sesame-encrusted bread with Byzantine roots, now widespread across former Ottoman regions.

A Filipino sour soup or stew, typically made with meat or seafood and tamarind.

A Filipino dish from Pampanga made from grilled and chopped pork jowl and ears, seasoned with calamansi, onions, chili peppers, and chicken liver.

Cantonese roasted meats—often spit- or rotisserie-cooked, sometimes sauce-glazed, served hot or at room temperature in take-out shops and party platters.

A traditional open-faced sandwich from Denmark, Norway, and Sweden, built on dense, dark rye bread and topped with cold cuts, fish, cheese, or spreads.

Japanese buckwheat noodles, often blended with wheat flour, sliced from dough and served hot or cold.

A thin, unleavened pancake from southeastern France and northwestern Italy, made with chickpea flour, water, olive oil, and salt.

A quick bread leavened with baking soda and buttermilk, traditionally made with soft-wheat flour.

A clear, colorless Korean distilled spirit, traditionally rice-based, with alcohol content ranging from 12.5% to 53% ABV.

A classic French dish of sole dusted with flour, fried in butter, and served with hot melted butter, lemon juice, and parsley.

A spicy shredded green papaya salad pounded in a mortar with lime, chilies, fish sauce, and palm sugar.

A very thin wheat noodle, less than 1.3 mm wide, with documented roots in Japan by the late 14th century and earlier antecedents in Tang dynasty China.

Small pieces of meat—and sometimes vegetables—grilled on a skewer, originating in Greece.

A Neapolitan pasta dish of spaghetti tossed with garlic-infused olive oil, often with red pepper flakes or mushrooms and garnished with parsley.

Spätzle are irregular, egg-based pasta noodles with a rough, porous surface, traditionally scraped from a board into boiling salted water.

A British savoury pie with diced beef, kidney, and onion, baked in pastry.

Beefsteak with deep-fried chipped potatoes, served in Belgian and French brasseries.

A Japanese nabemono dish of thinly sliced beef and vegetables simmered at the table in a sweet-savory broth, served with raw egg dip.

A Korean stew built around unpressed, freshly curdled soft tofu, cooked at the table with vegetables, optional seafood or meat, and chili paste or flakes.

Supplì are Roman fried rice balls, typically risotto with tomato sauce and a mozzarella center.

A lightly salted, fermented Baltic Sea herring with a strong smell and acidic taste.

A traditional Japanese dish of vinegared rice combined with seafood, vegetables, or meat—most commonly raw seafood.

Suya is a Hausa Nigerian dish of thin skewered meat grilled over smoke and seasoned with Yaji, a variable spice blend including chili, ginger, dried onion, and ground peanut cake.

A Levantine salad of finely chopped parsley, soaked bulgur, tomatoes, mint, and onion, seasoned with olive oil, lemon juice, salt, and sweet pepper.

A creamy, oily paste made from toasted, ground sesame kernels, used across multiple regions as a condiment, bread accompaniment, or ingredient in dishes like hummus.

A Taiwanese beef noodle soup featuring slow-simmered beef in soy-based, tomato, or clear broths, served with noodles.

A Japanese street food cake shaped like a red sea bream, filled with sweet adzuki bean paste and cooked in a fish-shaped mold.

A Japanese street food of octopus-filled batter balls, brushed with sauce and garnished with seaweed and bonito flakes.

A Japanese omelette made by rolling layers of fried beaten eggs, traditionally seasoned with soy sauce and sugar, and served in sushi or bento.

Chicken marinated in yogurt and spices, then roasted in a cylindrical clay oven.

Tapioca is a starch extracted from cassava roots, used in forms including pearls, flakes, and powder.

An upside-down tart of caramelized apples baked under pastry, named after the Tatin sisters’ hotel in Lamotte-Beuvron.

A baked potato and reblochon gratin from the French Alps, developed for ski resorts in the 1980s.

A frothy black tea drink made by pulling hot tea and condensed milk between containers.

A traditional Indonesian cake of fermented whole soybeans bound by fungus.

A Japanese dish of seafood or vegetables coated in a light, cold batter and deep-fried.

A Japanese grilling technique using a soy-mirin-sugar glaze, historically rooted in the Edo period and later adapted in Seattle.

A sweet, creamy, chilled black tea drink from Thailand.

A one-pot Senegalese dish of fish, broken rice, tomato sauce, and vegetables.

Tofu is a soy-based food made by coagulating soy milk and pressing the curds into blocks of varying softness.

A hot and sour Thai soup family, traditionally boiled and mixed, with prawn-based versions most known internationally.

A Japanese deep-fried pork cutlet coated in panko breadcrumbs.

Small ring-shaped stuffed pasta from Bologna and Modena, traditionally filled with meat and cheese, served in capon broth.

Tsukemen is a Japanese ramen dish of cold noodles served separately from a hot, intensely flavored dipping broth.

Japanese preserved vegetables, typically pickled in salt, brine, or rice bran.

Tteok are Korean rice cakes made from steamed, pounded, or shaped rice flour.

Tteokbokki is a Korean dish of small, cylindrical rice cakes simmered in sauce.

A small, unfiltered coffee made by boiling very finely ground beans in a cezve, served with grounds suspended in the liquid.

A starch-and-sugar gel confection, often flavored and nut-studded, dusted to prevent sticking.

A cool, herb-flecked yogurt-cucumber sauce from Southeastern Europe and West Asia, served as dip, soup, or sauce.

Udon is a thick wheat-flour noodle from Japanese cuisine, served hot or chilled in broth or with toppings.

A stiff, dough-like staple made from maize flour and water or milk, eaten across much of Africa with stews or sauces.

Sour, salty pickled ume fruits from Japan, traditionally made with salt and sun-drying.

A Japanese rice bowl topped with grilled eel fillets glazed in sweet soy sauce and seasoned with sanshō.

A category of Indian savoury fried snacks made from soaked, ground legumes, shaped and deep-fried to yield a crispy exterior and fluffy interior.

A deep-fried potato dumpling in a soft bread bun, native to Maharashtra.

A strong, sweet, chilled coffee drink made with dark-roast robusta, sweetened condensed milk, and ice.

A fiery curry dish rooted in a Portuguese-Goan pork preparation, now globally recognized in its British restaurant form.

Cold, thinly sliced veal topped with a creamy tuna-based sauce.

A Ghanaian dish of rice and beans cooked together with sorghum leaves and powdered limestone, yielding a red hue and distinct flavor.

Wagashi are traditional Japanese confections made primarily from plant-based ingredients and shaped to reflect seasonal themes.

A pungent green paste made from grated wasabi rhizomes, used primarily with sushi.

A hot cheese sauce—often with ale, mustard, or Worcestershire sauce—served on toasted bread.

A Chinese-origin dumpling with a thin square wrapper, filled with pork, chicken, or shrimp, and typically served in soup.

Yakiniku is Japanese grilled meat, typically bite-size beef or offal cooked tableside on a grill.

A Japanese stir-fried noodle dish using wheat-based Chinese-style noodles, pork, cabbage, and Worcestershire-style sauce.

Skewered chicken grilled over charcoal and seasoned with salt or tare sauce.

A wok-fried rice dish featuring egg, mixed vegetables, and two proteins—typically pork and shrimp—with scallions.

A Japanese confection of red or white bean paste, agar, and sugar, sold in blocks and sliced for eating.

A baked batter pudding from Yorkshire, traditionally made with roast meat drippings, eggs, flour, and milk or water.

An Iranian rice dish of basmati layered or topped with tart barberries, often served with saffron-infused chicken or other meats.

Thick wheat noodles topped with a fermented soybean-based sauce, often made with diced or ground pork or beef.

A Japanese New Year soup with mochi rice cakes, boiled with miscellaneous ingredients.