Preservation

Air-dried, vinegar-cured meat from Southern Africa, seasoned with salt, black pepper, and coriander.

A Japanese rice ball made from plain white rice, shaped by hand and often wrapped in nori.

A slow-cooked, fat-preserved meat paste from central France, served cold and spread on toast.

A German roast of tough beef cuts, marinated for days in acidic liquid, then braised and served with rich gravy and potato sides.

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

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