worldcuisines/food-kb-v1.1 huggingface dataset:
Paila marina
Category: soup (seafood soup)
Cuisine: Chilean
Associated cuisines: Chilean
Area: Central Chile, Zona Sur, Chile
Countries: Chile
Region: South America
Other names: ar - Arabic: بايلا مارينا
es - Spanish: Paila marina
fa - Persian: پایلا مارینا
ja - Japanese: パイラ・マリーナ
lt - Lithuanian: Paila marina

This dish is a seafood soup usually served in a earthenware bowl. It usually contains a shellfish stock base cooked with different kinds of shellfish and fish.
Paya
Category: soup, curry (meat soup)
Cuisine: South Asian
Associated cuisines: Pakistani, Bangladeshi, Indian
Area: Pakistan, Bangladesh, India
Countries: Pakistan, Bangladesh, India
Region: Southern Asia
Other names: bn - Bangla: পায়া
en-simple - Simple English: Paya
es - Spanish: Siri paya
ja - Japanese: パヤ
jv - Javanese: Paya
kn - Kannada: ಪಾಯಾ
pt - Portuguese: Paya
ta - Tamil: பாயா
ur - Urdu: پایا

This dish consists of the trotters (hooves) of a cow, goat, buffalo, or sheep, cooked with various spices. It is served at various festivals and gatherings, or made for special guests.
Pichelsteiner
Category: stew (meat stew, vegetable stew)
Cuisine: German
Associated cuisines: German
Area: Germany
Countries: Germany
Region: Western Europe
Other names: bar - Bavarian: Pichlstoana
de - German: Pichelsteiner
jv - Javanese: Pichelsteiner
ru - Russian: Пихельштайнер
uz - Uzbek: Pihelshtayner

This dish is a stew containing several kinds of meat and vegetables. It uses beef, pork, and mutton, and usually includes potatoes, diced carrots, parsley roots, chopped cabbage, and leeks.
Ostropel
Category: stew (chicken stew)
Cuisine: Romanian
Associated cuisines: Romanian
Area: Romania
Countries: Romania
Region: Eastern Europe
Other names: ca - Catalan: Ostropel
he - Hebrew: אוסטרופל
jv - Javanese: Ostropel
ro - Romanian: Ostropel
ru - Russian: Остропел
uz - Uzbek: Ostropel

This dish is a stew that primarily made from chicken mixed with a thick tomato sauce. Additionally, garlic or spring onions can be added to the dish. Rabbit, lamb, or other types of meat are also sometimes used and, alternatively, vegetarian versions can be made during fasting periods.
Butajiru
Category: soup (pork soup)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: بوتاجيرو
da - Danish: Tonjiru
de - German: Tonjiru
en-simple - Simple English: Tonjiru
es - Spanish: Butajiru
fa - Persian: تونجیرو
fr - French: Tonjiru
ja - Japanese: 豚汁
jv - Javanese: Butajiru
ko - Korean: 돈지루
ru - Russian: Бутадзиру
uk - Ukrainian: Бутадзіру
vi - Vietnamese: Butajiru
yue - Cantonese: 日式豬肉湯
zh - Chinese: 豚汁

This dish is a soup made with pork and vegetables, flavoured with a type of fermented soybeans paste.
Oyster stew
Category: stew (oyster)
Cuisine: American, Gambian
Associated cuisines: American, Gambian
Area: United States, Gambia
Countries: United States, Gambia
Region: Western Africa
Other names: es - Spanish: Estofado de ostras
ja - Japanese: 牡蠣シチュー
jv - Javanese: Tiram godhog
la - Latin: Potagium ostrearum
nn - Norwegian Nynorsk: Østersstuing
th - Thai: สตูหอยนางรม
zh - Chinese: 牡蠣濃湯

This dish is a stew made with oysters made with milk and cream.
Ajoblanco
Category: soup (cold soup)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Andalusia
Countries: Spain
Region: Southern Europe
Other names: az - Azerbaijani: Axoblanko
ca - Catalan: Ajoblanco
de - German: Ajoblanco
eo - Esperanto: Aĥoblanko
es - Spanish: Ajoblanco
fr - French: Ajoblanco
hy - Armenian: Ախոբլանկո
it - Italian: Ajoblanco
ja - Japanese: アホ・ブランコ
mk - Macedonian: Ахобланко
pt - Portuguese: Ajoblanco
ru - Russian: Ахобланко
sr - Serbian: Ахобланко
ta - Tamil: அசோபிலான்கோ
tr - Turkish: Ajoblanco
uk - Ukrainian: Ахобланко
uz - Uzbek: Ahoblanko

This dish is a cold soup made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar. It is usually served with grapes or slices of melon.
Porra antequerana
Category: soup (cold soup)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Andalusia
Countries: Spain
Region: Southern Europe
Other names: es - Spanish: Porra antequerana
fr - French: Porra antequerana
jv - Javanese: Porra antequerana
pt - Portuguese: Porra antequerana

This dish is a thick soup consists of tomato and dried bread.
Salmorejo
Category: soup (cold soup)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Andalusia
Countries: Spain
Region: Southern Europe
Other names: az - Azerbaijani: Salmorexo
ca - Catalan: Salmorejo
de - German: Salmorejo
es - Spanish: Salmorejo
eu - Basque: Salmorejo
fr - French: Salmorejo
hy - Armenian: Սալմորեխո
it - Italian: Salmorejo
ja - Japanese: サルモレッホ
jv - Javanese: Salmorejo
lfn - Lingua Franca Nova: Salmoreho
pt - Portuguese: Salmorejo
ru - Russian: Сальморехо
sr - Serbian: Салморехо
sv - Swedish: Salmorejo
tr - Turkish: Salmorejo
uk - Ukrainian: Сальморехо
uz - Uzbek: Salmorexo

This dish is a traditional creamy soup made of pear tomato, bread, extra virgin olive oil and garlic.
Fabes con almejas
Category: stew (clams, beans stew)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Asturias
Countries: Spain
Region: Southern Europe
Other names: ast - Asturian: Fabes con amasueles
es - Spanish: Fabes con almejas
fr - French: Fabes con almejas
id - Indonesian: Fabes con almejas
jv - Javanese: Fabes con almejas
pt - Portuguese: Fabes con amasueles

This dish is a clam and bean stew. It is a lighter variation of other stew whose primary ingredients are sausage, beans and pork.
Fabada asturiana
Category: stew (beans stew)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Asturias
Countries: Spain
Region: Southern Europe
Other names: ast - Asturian: Fabada
az - Azerbaijani: Fabada
be - Belarusian: Фабада
ca - Catalan: Fabada
de - German: Fabada
es - Spanish: Fabada
eu - Basque: Fabada
fr - French: Fabada asturiana
gl - Galician: Fabada
he - Hebrew: פבדה
hu - Hungarian: Fabada
hy - Armenian: Ֆաբադա
id - Indonesian: Fabada Asturiana
it - Italian: Fabada
ja - Japanese: ファバダ
jv - Javanese: Fabada asturiana
ko - Korean: 파바다
pl - Polish: Fabada asturiana
pt - Portuguese: Fabada asturiana
ru - Russian: Фабада
uk - Ukrainian: Фабада
yue - Cantonese: 阿斯圖里亞斯豆煲

This dish is a bean stew made with a kind of large white beans soaked overnight before use, pork shoulder, bacon, a kind of sausage and blood sausage, olive oil, sweet paprika, garlic and salt. It is a hot and heavy dish.
Gazpacho
Category: soup (cold soup)
Cuisine: Spanish, Portuguese
Associated cuisines: Spanish, Portuguese
Area: Andalusia, Alentejo, Algarve
Countries: Spain, Portugal
Region: Southern Europe
Other names: ar - Arabic: جازباتشو
az - Azerbaijani: Qaspaço
be-tarask - Belarusian (Taraškievica orthography): Гаспача
bg - Bulgarian: Гаспачо
ca - Catalan: Gaspatxo
cs - Czech: Gazpacho
da - Danish: Gazpacho
de - German: Gazpacho
el - Greek: Γκασπάτσο
en-simple - Simple English: Gazpacho
eo - Esperanto: Gazpaĉo
es - Spanish: Gazpacho
et - Estonian: Gazpacho
eu - Basque: Gazpatxo
fa - Persian: گازپاچو
fi - Finnish: Gazpacho
fr - French: Gaspacho
gl - Galician: Gazpacho
he - Hebrew: גספצ'ו
hr - Croatian: Gazpacho
hu - Hungarian: Gazpacho
hy - Armenian: Գասպաչո
id - Indonesian: Gazpacho
io - Ido: Gazpacho
it - Italian: Gazpacho
ja - Japanese: ガスパチョ
jv - Javanese: Gazpacho
ka - Georgian: გასპაჩო
kk - Kazakh: Гаспачо
ko - Korean: 가스파초
la - Latin: Gazophylacium
lt - Lithuanian: Gaspačo
mk - Macedonian: Гаспачо
nb - Norwegian Bokmål: Gazpacho
nl - Dutch: Gazpacho
nn - Norwegian Nynorsk: Gazpacho
pa - Punjabi: ਗੈਜ਼ਪਾਖੋ
pl - Polish: Gazpacho
pms - Piedmontese: Gaspacho
pt - Portuguese: Gaspacho
ru - Russian: Гаспачо
sq - Albanian: Gazpaço
sr - Serbian: Gaspačo
sv - Swedish: Gazpacho
ta - Tamil: கசுபாசோ
th - Thai: กัซปาโช
tr - Turkish: Gaspaço
uk - Ukrainian: Ґаспачо
vi - Vietnamese: Gazpacho
yue - Cantonese: 西班牙凍湯
zh - Chinese: 西班牙凍湯

The dish is a cold soup made of raw, blended Vegetable. It originated in the southern region of Spain and is widely consumed during hot summers. It is also typically consisted of tomatoes, cucumbers, bell peppers, garlic, olive oil, vinegar, and bread.
Escudella
Category: soup (meat soup, vegetable soup)
Cuisine: Catalan, Spanish
Associated cuisines: Catalan, Spanish
Area: Catalonia, Valencian Community
Countries: Spain
Region: Southern Europe
Other names: az - Azerbaijani: Eskudelya
ca - Catalan: Escudella i carn d'olla
es - Spanish: Escudella i carn d'olla
eu - Basque: Escudella
fr - French: Escudella i carn d'olla
he - Hebrew: אסקודלה
jv - Javanese: Escudella
ko - Korean: 에스쿠델랴
mk - Macedonian: Ескудеља
ms - Malay: Escudella
pl - Polish: Escudella
ru - Russian: Эскуделья
uk - Ukrainian: Аскуделья

The dish is a traditional Catalan meat and vegetable stew, often served with a side of pasta, rice, or both
Cocido montañés
Category: stew (beans stew)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Cantabria
Countries: Spain
Region: Southern Europe
Other names: eo - Esperanto: Cocido montañés
es - Spanish: Cocido montañés
eu - Basque: Cocido montañés
fr - French: Cocido montañés
gl - Galician: Cocido montañés
jv - Javanese: Cocido montañés

The dish is a traditional stew from the Cantabria region in northern Spain. It is made with large white beans, chorizo, and pork, and is a hearty and filling meal.
Gazpachuelo
Category: soup (soup)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Malaga
Countries: Spain
Region: Southern Europe
Other names: ca - Catalan: Gazpachuelo
es - Spanish: Gazpachuelo
fr - French: Gazpachuelo
ru - Russian: Гаспачуэло

The dish is a soup originating in Málaga, Spain, and is a typical fisher's dish, consisting of mayonnaise, garlic, egg yolk, and olive oil
Cocido
Category: stew (stir fry)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Cantabria
Countries: Spain
Region: Southern Europe
Other names: az - Azerbaijani: Kosido
ca - Catalan: Ciurons cuinats
de - German: Cocido
eo - Esperanto: Kocido
es - Spanish: Cocido
eu - Basque: Eltzeko
fr - French: Cocido
gl - Galician: Cocido
he - Hebrew: קוזידו
hu - Hungarian: Cocido
hy - Armenian: Կոսիդո
it - Italian: Cocido
ja - Japanese: コシード
jv - Javanese: Cocido
ko - Korean: 코시도
pt - Portuguese: Cozido
ru - Russian: Косидо
sv - Swedish: Cocido

The dish is a warm and heavy dish whose origin is the 17th century and it was cooked to fight against the cold and wet climate in the Cantabrian mountains
Cocido lebaniego
Category: stew (chickpeas, meat stew)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Cantabria
Countries: Spain
Region: Southern Europe
Other names: eo - Esperanto: Cocido lebaniego
es - Spanish: Cocido lebaniego
fr - French: Cocido lebaniego
jv - Javanese: Cocido lebaniego

The dish is a traditional dish from the region of Liébana in Cantabria, Spain. This stew has some essential ingredients, which include chickpea from the municipality of Potes, potatoes, and collard greens (nowadays cabbage is sometimes substituted for the collard greens)
Caparrones
Category: stew (beans stew)
Cuisine: Spanish
Associated cuisines: Spanish
Area: La Rioja
Countries: Spain
Region: Southern Europe
Other names: es - Spanish: Caparrón pinto
fr - French: Caparrones
he - Hebrew: קפארונס

The dish is a Spanish stew made of caparrón, a variety of red kidney bean, and a spicy sausage chorizo, both of which are local specialties of the Spanish La Rioja region
Cocido madrileño
Category: stew (chickpeas)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Madrid
Countries: Spain
Region: Southern Europe
Other names: ca - Catalan: Bullit madrileny
de - German: Cocido madrileño
eo - Esperanto: Madrida kocido
es - Spanish: Cocido madrileño
fr - French: Cocido madrilène
jv - Javanese: Cocido madrileño
la - Latin: Coctum Matritense
pt - Portuguese: Cozido madrileno
ru - Russian: Косидо по-мадридски

The dish is a traditional chickpea-based stew associated to the Madrid region.[1] It is most popular during the winter
Caldo galego
Category: soup (vegetable soup)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Galicia
Countries: Spain
Region: Southern Europe
Other names: ca - Catalan: Caldo gallec
de - German: Caldo galego
es - Spanish: Caldo gallego
fr - French: Caldo gallego
gl - Galician: Caldo galego
jv - Javanese: Caldo galego
ru - Russian: Суп по-галисийски

The dish is a regional derivative (with added beans and turnip greens) of the very similar caldo verde, the traditional soup dish of neighbouring Portugal.
Dashi
Category: stock (stock)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: داشي
ca - Catalan: Dashi
ceb - Cebuano: Dashi
cs - Czech: Daši
da - Danish: Dashi
de - German: Dashi
el - Greek: Ντάσι
en-simple - Simple English: Dashi
eo - Esperanto: Daŝio
es - Spanish: Dashi
eu - Basque: Dashi
fa - Persian: داشی
fi - Finnish: Dashi
fr - French: Dashi
he - Hebrew: דאשי
hu - Hungarian: Dasi
hy - Armenian: Դասի
id - Indonesian: Dashi
it - Italian: Dashi
ja - Japanese: 出汁
jv - Javanese: Dashi
ko - Korean: 다시
mk - Macedonian: Даси
ms - Malay: Dashi
nb - Norwegian Bokmål: Dashi
nl - Dutch: Dashi
pl - Polish: Dashi
pt - Portuguese: Dashi
ru - Russian: Даси
sl - Slovenian: Daši
sv - Swedish: Dashi
th - Thai: ดาชิ
tr - Turkish: Daşi
uk - Ukrainian: Дасі
vi - Vietnamese: Dashi
yue - Cantonese: 日式上湯
zh - Chinese: 出汁

The dish is a family of stocks used in Japanese cuisine. It is the base for clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami.
Kenchin-jiru
Category: soup (vegetable soup)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: bn - Bangla: কেনচিন-জিরু
ja - Japanese: けんちん汁
jv - Javanese: Kenchin-jiru
ru - Russian: Кэнтин дзиру
uz - Uzbek: Kentin dziru

The dish is a popular Japanese vegetable soup prepared using root Vegetable and tofu prepared in various manners using myriad ingredients.
Miso soup
Category: soup (soup)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: حساء الميسو
bcl - Central Bikol: Sinabawang miso
ca - Catalan: Sopa de miso
da - Danish: Misosuppe
de - German: Miso-Suppe
en-simple - Simple English: Miso soup
eo - Esperanto: Misosupo
es - Spanish: Sopa de miso
et - Estonian: Misosupp
eu - Basque: Miso zopa
fa - Persian: سوپ میسو
fi - Finnish: Misokeitto
fr - French: Soupe miso
gl - Galician: Sopa de miso
hu - Hungarian: Miszoleves
hy - Armenian: Միսոշիրու
id - Indonesian: Sup miso
it - Italian: Zuppa di miso
ja - Japanese: 味噌汁
jv - Javanese: Sup miso
ka - Georgian: მისოს წვნიანი
ko - Korean: 미소시루
ku - Kurdish: Miso
lt - Lithuanian: Miso sriuba
lzh - Literary Chinese: 麪豉湯
mk - Macedonian: Супа од мисо
ms - Malay: Sup miso
my - Burmese: မီဆို စွပ်ပြုတ်
nan - Minnan: Mí-so͘h-thng
nb - Norwegian Bokmål: Misosuppe
nl - Dutch: Misosoep
pl - Polish: Miso-shiru
pt - Portuguese: Sopa de missô
ro - Romanian: Supă miso
ru - Russian: Мисосиру
sv - Swedish: Misosoppa
th - Thai: ซุปมิโซะ
tl - Tagalog: Sinabawang miso
tr - Turkish: Miso çorbası
uk - Ukrainian: Місо-суп
uz - Uzbek: Miso shoʻrva
vi - Vietnamese: Xúp miso
wuu - Wu: 味噌汤
yue - Cantonese: 麪豉湯
zh - Chinese: 味噌湯

The dish is a traditional Japanese soup consisting of miso paste mixed with a dashi stock.
Ohaw
Category: soup (fish soup, stock)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ja - Japanese: オハウ

The dish is a savory soup of Ainu cuisine, a dish of the Ainu people of northern Japan, flavored with fish or animal bones.
Hong dou tang
Category: soup (bean soup)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Japan, Mainland China, Taiwan, Hong Kong, Macau
Countries: Japan, China, Taiwan, Hong Kong, Macau
Region: Eastern Asia
Other names: ar - Arabic: هونغ دو تانغ
eo - Esperanto: Azuki-faba supo
es - Spanish: Sopa de judía azuki
fa - Persian: سوپ لوبیای قرمز
id - Indonesian: Hong dou tang
jv - Javanese: Hong dou tang
ko - Korean: 훙더우탕
th - Thai: ถั่วแดงต้มน้ำตาล
vi - Vietnamese: Chè đậu đỏ
yue - Cantonese: 紅豆沙
zh - Chinese: 紅豆湯

The dish is a sweet Chinese dessert made from azuki beans served in Mainland China, Taiwan, Hong Kong, Macau, and places with Chinese diaspora.
Zōni
Category: soup (rice cake)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: az - Azerbaijani: Dzoni
da - Danish: Zouni
de - German: Zōni
eo - Esperanto: Zoni
es - Spanish: Zōni
fr - French: Zōni
hy - Armenian: Ձոնի
id - Indonesian: Zōni
it - Italian: Zōni
ja - Japanese: 雑煮
jv - Javanese: Zōni
ko - Korean: 조니
ms - Malay: Ozouni
pt - Portuguese: Zōni
ru - Russian: Дзони
sv - Swedish: Zoni
th - Thai: โซนิ
tr - Turkish: Zōni
uk - Ukrainian: Дзоні
vi - Vietnamese: Zōni
yue - Cantonese: 年糕湯
zh - Chinese: 杂煮

The dish is a Japanese soup containing mochi rice cakes associated with the Japanese New Year and its tradition of osechi ceremonial foods.
Cup Noodles
Category: noodle (instant noodle)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: كأس النودلز
es - Spanish: Cup Noodles
id - Indonesian: Cup Noodles
ja - Japanese: カップヌードル
ko - Korean: 컵누들
pt - Portuguese: Cup Noodles
ru - Russian: Cup Noodles
th - Thai: คัพนูดเดิลส์
uk - Ukrainian: Cup Noodles
yue - Cantonese: 合味道
zh - Chinese: 合味道

The dish is a cup instant ramen developed in 1971 and manufactured by Japanese food company Nissin Foods packaged in foam, plastic, or paper cups and are prepared by adding boiling water.
Chankonabe
Category: stew (assorted stew)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Niigata
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: تشانكونابيه
bn - Bangla: চাঙ্কোনাবে
ca - Catalan: Chanko
de - German: Chankonabe
es - Spanish: Chanko
fa - Persian: چانکونابه
fr - French: Chankonabe
hy - Armenian: Տյանկոնաբե
id - Indonesian: Chankonabe
it - Italian: Chankonabe
ja - Japanese: ちゃんこ鍋
jv - Javanese: Chankonabé
ko - Korean: 잔코나베
pt - Portuguese: Chankonabe
ru - Russian: Тянконабэ
sv - Swedish: Chankonabe
tr - Turkish: Chankonabe
uk - Ukrainian: Чанконабе
vi - Vietnamese: Chankonabe
zh - Chinese: 相撲火鍋

The dish  is a Japanese stew (a type of nabemono or one-pot dish) commonly eaten in vast quantity by sumo wrestlers as part of a weight-gain diet.
Dojō nabe
Category: hot pot (boiled fish)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: id - Indonesian: Dojō nabe
ja - Japanese: どぜう鍋

The dish is a Japanese nabemono dish cooked in a hot pot with pond loaches as it main ingridients
Fugu chiri
Category: soup (fish soup)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia

The dish is a pufferfish soup
Harihari-nabe
Category: soup (soup)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: es - Spanish: Harihari-nabe
ja - Japanese: はりはり鍋
jv - Javanese: Harihari-nabe

The dish is a type of nabemono made with minke whale meat and mizuna.
Hayashi rice
Category: curry (curry rice)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: da - Danish: Hayashi rice
de - German: Hayashi rice
es - Spanish: Arroz hayashi
fa - Persian: هایاشی‌رایس
id - Indonesian: Nasi Hayashi
it - Italian: Riso Hayashi
ja - Japanese: ハヤシライス
jv - Javanese: Sega Hayashi
ko - Korean: 하이라이스
ms - Malay: Nasi Hayashi
pa - Punjabi: ਹਾਯਾਸ਼ੀ ਚੌਲ
pt - Portuguese: Arroz hayashi
th - Thai: ข้าวฮายาชิ
tr - Turkish: Hayashi rice
uk - Ukrainian: Рис Хаясі
vi - Vietnamese: Cơm Hayashi
yue - Cantonese: 日式牛肉醬料燴飯
zh - Chinese: 香雅飯

The dish is a popular dish in Japan as a Western-style dish, or yōshoku, that usually contains beef, onions, and button mushrooms in a thick demi-glace sauce, which often contains red wine and tomato sauce.
Cream stew
Category: stew (meat stew, vegetable stew)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Niigata
Countries: Japan
Region: Eastern Asia
Other names: ja - Japanese: クリームシチュー
jv - Javanese: Krim godhog
ko - Korean: 크림 스튜
uk - Ukrainian: Вершкове рагу
vi - Vietnamese: Kem hầm

The dish is a popular yōshoku dish consisting of meat, usually chicken or pork, and mixed Vegetable, onion, carrot, potato, and cabbage, cooked in thick white roux.
Imoni
Category: soup (meat soup, root vegetables)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Akita
Countries: Japan
Region: Eastern Asia
Other names: es - Spanish: Imoni
ja - Japanese: 芋煮会
jv - Javanese: Imoni
ru - Russian: Имони
th - Thai: อิโมนิ
uk - Ukrainian: Імоні
zh - Chinese: 芋煮會

The dish is a type of taro and meat soup eaten traditionally in the autumn in the Tōhoku region of Japan.
Kiritanpo
Category: soup (rice soup)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Akita
Countries: Japan
Region: Eastern Asia
Other names: de - German: Kiritampo
es - Spanish: Kiritanpo
fa - Persian: کیری‌تانپو
ja - Japanese: きりたんぽ
jv - Javanese: Kiritanpo
ko - Korean: 기리탄포
ru - Russian: Киритампо
uk - Ukrainian: Кірітанпо
uz - Uzbek: Kiritampo
vi - Vietnamese: Kiritanpo
zh - Chinese: 切蒲英

The dish is a Japanese freshly cooked rice pounded until somewhat mashed, then formed into cylinders around Japanese cedar skewers, and toasted over an open hearth.
Motsunabe
Category: soup (meat soup)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ca - Catalan: Motsunabe
es - Spanish: Motsunabe
ja - Japanese: もつ鍋
jv - Javanese: Motsunabé
uk - Ukrainian: Мотсунабе
vi - Vietnamese: Motsunabe
zh - Chinese: 腸鍋

The dish is a type of nabemono in Japanese cuisine, which is made from beef or pork tripe or other offal
Oden
Category: soup (mixed soup)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: أودن
az - Azerbaijani: Oden
ca - Catalan: Oden
cs - Czech: Oden
da - Danish: Oden
de - German: Oden
en-simple - Simple English: Oden
eo - Esperanto: Odeno
es - Spanish: Oden
fa - Persian: اودن
fr - French: Oden
hak - Hakka Chinese: Ô-lén
he - Hebrew: אודן
hy - Armenian: Օդեն
id - Indonesian: Oden
it - Italian: Oden
ja - Japanese: おでん
jv - Javanese: Oden
ko - Korean: 오뎅
ms - Malay: Oden
nan - Minnan: O͘-lián
nl - Dutch: Oden
pt - Portuguese: Oden
ru - Russian: Одэн
sq - Albanian: Oden
th - Thai: โอเด็ง
tr - Turkish: Oden
uk - Ukrainian: Оден
vi - Vietnamese: Oden
yue - Cantonese: 關東煮
zh - Chinese: 關東煮

The dish is a type of nabemono (Japanese one-pot dishes) consisting of several ingredients such as boiled eggs, daikon or konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth.
Shabu-shabu
Category: hot pot (boiled meat, boiled vegetable)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: شابو شابو
az - Azerbaijani: Şabu-şabu
ca - Catalan: Shabu-shabu
da - Danish: Shabu shabu
de - German: Shabu shabu
en-simple - Simple English: Shabu shabu
eo - Esperanto: Ŝabu ŝabu
es - Spanish: Shabu-shabu
fa - Persian: شابوشابو
fi - Finnish: Shabu-shabu
fr - French: Shabu-shabu
he - Hebrew: שבו-שבו
id - Indonesian: Shabu-shabu
it - Italian: Shabu shabu
ja - Japanese: しゃぶしゃぶ
jv - Javanese: Shabu-shabu
ko - Korean: 샤부샤부
ms - Malay: Shabu-shabu
pl - Polish: Shabu-shabu
pt - Portuguese: Shabu-shabu
ru - Russian: Сябу-сябу
si - Sinhala: ෂබු ෂබු
sl - Slovenian: Šabu-šabu
th - Thai: ชาบูชาบู
tl - Tagalog: Shabu-shabu
tr - Turkish: Shabu-shabu
uk - Ukrainian: Шябу-шябу
vi - Vietnamese: Shabu-shabu
yue - Cantonese: 涮涮鍋
zh - Chinese: 涮涮鍋

The dish is a Japanese nabemono hotpot dish of thinly sliced meat and Vegetable boiled in water and served with dipping sauces.