Kimchi ( ; Korean: 김치 , "gimchi " , ] ), a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and "jeotgal" (salted seafood).
 There are hundreds of varieties of kimchi made with different vegetables as the main ingredients.
 In traditional preparations, kimchi was stored underground in jars to keep cool, and unfrozen during the winter months.
 With the rise of technology, kimchi refrigerators are more commonly used to make kimchi.
Prahok (ប្រហុក) is a crushed, salted and fermented fish paste (usually of mudfish) that is used in Cambodian cuisine as a seasoning or a condiment.
 It originated as a way of preserving fish during the months when fresh fish was not available in abundant supply.
 Because of its saltiness and strong flavor, it was used as an addition to many meals in Cambodian cuisine, such as soups and sauces.
 A Cambodian saying goes, "No prahok, no salt", referring to a dish that is of poor flavor or bland thus highlighting its essentiality in Cambodian cuisine.
 Prahok has a strong and distinct smell, earning the nickname "Cambodian cheese" among food writers. Prahok is usually eaten as a main course with white rice and vegetable such as yardlong bean, cucumbers, and Thai eggplant.
Sarawakian cuisine is a regional cuisine of Malaysia.
 Like the rest of Malaysian cuisine, Sarawak food is based on staples such as rice but there is a great variety of other ingredients and food preparations due to the influence of the state’s varied geography and indigenous cultures quite distinct from the regional cuisines of the Peninsular Malaysia.
 Sarawak is famous for its multi-ethnic population.
 As the homeland of many unique communities, Sarawak has a variety of cuisines rarely found elsewhere in Malaysia.
 The uniqueness of Sarawak well depend on it ethnic groups.
 Every native group in Sarawak has their own lifestyle, traditions, cultures and also foods.
 Sarawak cuisine is less spicy and has a subtle in taste.
 It uses fresh seafood and natural herbs like turmeric, lemongrass, ginger, lime and tapioca leaves.
 These ingredients are not only easily available, but also add a hint of aroma, texture and freshness to the delicacies.
 Food is one of the most cultural identities for natives group in Sarawak with each ethnic has their own delicacies.
 The Iban popular with “tubu” (stems), “tuak” (alcoholic beverage made from rice wine) and “pansuh” (dish cooked with bamboo), the Malay with “bubur pedas” (porridge) and “kek lapis Sarawak” (Sarawak layer cake) , the Bidayuh with “asam siok” (chicken rice that cooked in bamboo) and “sup ponas Bidayuh” (soup dish made of tapioca), the Melanau with “tebaloi” (Sago palm crackers), “sagu” (extracted from Sago palm) and “umai” (raw fish mixed with lime juice) and Orang Ulu well known with “garam barrio” (Highlands salt), “kikid” (broth), “tengayen” (local young leaves), and “urum giruq” (pudding).
Yup'ik cuisine ("Yupiit neqait" in Yup'ik language, literally "Yup'iks' foods" or "Yup'iks' fishes") refers to the Eskimo style traditional subsistence food and cuisine of the Yup'ik people from the western and southwestern Alaska.
 Also known as Cup'ik cuisine for the Chevak Cup'ik dialect speaking Eskimos of Chevak and Cup'ig cuisine for the Nunivak Cup'ig dialect speaking Eskimos of Nunivak Island.
 This cuisine is traditionally based on meat from fish, birds, sea and land mammals, and normally contains high levels of protein.
 Subsistence foods are generally considered by many to be nutritionally superior superfoods.
 Yup’ik diet is different from Alaskan Inupiat, Canadian Inuit, and Greenlandic diets.
 Fish as food (especially Salmonidae species, such as salmon and whitefish) are primary food for Yup'ik Eskimos.
 Both food and fish called "neqa" in Yup'ik.
 Food preparation techniques are fermentation and cooking, also uncooked raw.
 Cooking methods are baking, roasting, barbecuing, frying, smoking, boiling, and steaming.
 Food preservation methods are mostly drying and less often frozen.
 Dried fish is usually eaten with seal oil.
 The ulu or fan-shaped knife used for cutting up fish, meat, food, and such.
Smalahove (also called smalehovud or skjelte) is a Western Norwegian traditional dish made from a sheep's head, originally eaten before Christmas.
 The name of the dish comes from the combination of the Norwegian words "hove" and "smale".
 "Hove" is a dialectal form of "hovud", meaning head ("cf." Hǫfuð), and "smale" is a word for sheep, so Smalahove literally means sheep head.
 The skin and fleece of the head is torched, the brain removed, and the head is salted, sometimes smoked, and dried.
 The head is boiled or steamed for about three hours, and is served with mashed rutabaga and potatoes.
 It is also traditionally served with Akvavit.
 In some preparations, the brain is cooked inside the skull and then eaten with a spoon or fried.
 Originally, "smalahove" was typically eaten by the poor, but today it is considered a delicacy.
Rakfisk (] ) Norwegian fish dish made from trout or sometimes char, salted and fermented for two to three months, or even up to a year, then eaten without cooking.
Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness and coast.
 It differs in many respects from its continental counterparts with a stronger focus on game and fish.
 Many of the traditional dishes are results of using conserved materials, with respect to the long winters.
Jeotgal (젓갈 ) or jeot (젓 ), translated as salted seafood, is a category of salted fermented dishes made with seafood such as shrimps, oysters, clams, fish, and roes. Depending on the ingredients, "jeotgal" can range from flabby, solid pieces to clear, broth-like liquid.
 Solid "jeotgal" are usually eaten as "banchan" (side dish).
 Liquid "jeotgal", called aekjeot (액젓 ) or fish sauce, is popularly used in kimchi seasoning, as well as in various soups and stews ("guk", "jijimi", "jjigae").
 As a condiment, jeotgal with smaller bits of solid ingredients such as "saeu-jeot" (shrimp "jeotgal") are commonly served as a dipping sauce with pork dishes ("bossam", "jokbal", "samgyeopsal"), "sundae" (Korean sausage), "hoe" (raw fish), and several soups and stews.
Chinese imperial cuisine is derived from a variety of cooking styles of the regions in China, mainly from the cuisines of Shandong and Jiangsu provinces.
 The style originated from various Emperors' Kitchen and the Empress Dowagers' Kitchen, and it is similar to Beijing cuisine which it heavily influenced.
 Imperial cuisine was served mainly to the emperors, their empresses and concubines, and the imperial family.
 The characteristics of the Chinese imperial cuisine are the elaborate cooking methods and the strict selection of raw materials, which are often extremely expensive, rare or complicated in preparation.
 Visual presentation is also very important, so the colour and the shape of the dish must be carefully arranged.
 The most famous Chinese imperial cuisine restaurants are both located in Beijing: "Fang Shan" () in Beihai Park and "Ting Li Ting" () in the Summer Palace.
Run down, also referred to as rundown, run dun, fling-me-far and fling mi for is a stew dish in Jamaican cuisine and Tobago cuisine that typically consists of fish, reduced coconut milk, yam, tomato, onion and seasonings. Mackerel and salted mackerel is often used in the dish.
 Other fish are also used, including locally-caught fish, cod, salt cod, shad other oily fish, red snapper and swordfish.
 Pickled fish, bull pizzle and cassava are also sometimes used.
 Traditionally, the dish is served with side dishes of dumplings and boiled green bananas.
 The dish is also sometimes accompanied with baked breadfruit.
 Run down is typically available in Jamaican restaurants, and is also a traditional Jamaican breakfast dish.
 The name appears to originate from the manner in which the fish is thoroughly cooked until it falls apart, or "runs down."

Question: Rakfisk is a Norwegian fish dish made from trout or sometimes char, salted and fermented for two to three months, or even up to a year, then eaten without cooking, this cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness and coast, cuisine titled?
Answer: Norwegian cuisine