worldcuisines/food-kb-v1.1 huggingface dataset:
Monaka
Category: sweets, dessert (rice cake, red bean paste, wagashi)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: موناكا
ca - Catalan: Monaka
de - German: Monaka
eo - Esperanto: Monakao
es - Spanish: Monaka
fa - Persian: موناکا
fr - French: Monaka
ja - Japanese: 最中
ko - Korean: 모나카
pa - Punjabi: ਮੋਨਾਕਾ
uk - Ukrainian: Монака
zh - Chinese: 最中

The dish consists of red bean paste sandwiched between two thin, crisp wafers made from rice cake. The wafers can be square, triangle, or complicated shapes such as cultural landmarks or symbols. The dish is a type of dessert served with tea.
Hanabiramochi
Category: sweets, dessert (sweets, rice cake, wagashi)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: هانابيراموتشي
eo - Esperanto: Hanabiramoĉi
es - Spanish: Hanabiramochi
fa - Persian: هانابیراموچی
fr - French: Hanabiramochi
ja - Japanese: 菱葩餅
pt - Portuguese: Hanabiramochi
uk - Ukrainian: Ханабірамочі

This dessert is usually eaten at the beginning of the year. The exact shape of the dish is strictly defined by tradition. The white rice cake covering is flat and round, folded over to form a semicircular shape, and must have a pink colour showing through in the centre of the confection, fading to a white at the edge.
Higashi
Category: sweets, dessert (sweets, rice flour, wagashi)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: eo - Esperanto: Higashi
es - Spanish: Higashi
fa - Persian: هیگاشی
ja - Japanese: 干菓子
jv - Javanese: Higashi
uk - Ukrainian: Хігаші
vi - Vietnamese: Higashi

The dish recipe is one or more kinds of sugar, with a particular sort of flour and some other additives, while there is some variants made solely of sugar, with no flour content.
Hishi mochi
Category: sweets (sweets, rice cake, wagashi)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: es - Spanish: Hishimochi
fa - Persian: هیشی موچی
fr - French: Hishi mochi
id - Indonesian: Hishimochi
it - Italian: Hishimochi
ja - Japanese: 菱餅
jv - Javanese: Hisimochi
ms - Malay: Hishimochi

The sweet is diamond-shaped and typically formed from three layers of red (pink), white, and green rice cake, from top to bottom. Depending on the region, red may be substituted for yellow, or the sweet may have five or seven layers instead. It is usually presented with traditional dolls.
Agar
Category: sweets (seaweed, jelly, plant-based)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: af - Afrikaans: Agar-agar
ar - Arabic: أغار
az - Azerbaijani: Aqar
be - Belarusian: Агар
bg - Bulgarian: Агар-агар
bn - Bangla: অ্যাগার
ca - Catalan: Agar-agar
crh - Crimean Tatar: Agar-agar
cs - Czech: Agar
da - Danish: Agar
de - German: Agar
en-simple - Simple English: Agar
eo - Esperanto: Gelozo
es - Spanish: Agar-agar
et - Estonian: Agar
eu - Basque: Agar-agar
fa - Persian: آگار
fi - Finnish: Agar
fr - French: Agar-agar
ga - Irish: Agar
gl - Galician: Ágar-ágar
he - Hebrew: אגר
hi - Hindi: अगर
hr - Croatian: Agar
hu - Hungarian: Agaragar
hy - Armenian: Ագար-ագար
id - Indonesian: Agar-agar
io - Ido: Agar-agaro
it - Italian: Agar agar
ja - Japanese: 寒天
jv - Javanese: Ager-ager
ka - Georgian: აგარ-აგარი
kge - Komering: Agor
kk - Kazakh: Агар
kn - Kannada: ಅಗಾರ್
ko - Korean: 우무
ky - Kyrgyz: Агар-агар
la - Latin: Agar
lt - Lithuanian: Agaras
mk - Macedonian: Агар
ml - Malayalam: അഗർ
ms - Malay: Agar-agar
my - Burmese: ကျောက်ကျော
nan - Minnan: Chhài-iàn
nb - Norwegian Bokmål: Agar
nl - Dutch: Agaragar
oc - Occitan: Agar-agar
pa - Punjabi: ਐਗਾਰ
pl - Polish: Agar-agar
pnb - Western Punjabi: ایگر
pt - Portuguese: Ágar-ágar
ro - Romanian: Agar-agar
ru - Russian: Агар-агар
sh - Serbo-Croatian: Agar
sl - Slovenian: Agar
sq - Albanian: Agari
sr - Serbian: Агар
su - Sundanese: Ager
sv - Swedish: Agar
ta - Tamil: அகார்
tg - Tajik: Агар-агар
tl - Tagalog: Agar
tr - Turkish: Agar
uk - Ukrainian: Агар-агар
ur - Urdu: اگاروز
uz - Uzbek: Agar-agar
vi - Vietnamese: Agar
wuu - Wu: 琼脂
yue - Cantonese: 大菜
zh - Chinese: 洋菜

The dish is a jelly-like substance consisting of polysaccharides obtained from the cell walls of some species of red algae.
Karintō
Category: snack (deep-fried snack)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: كارينتو
es - Spanish: Karintō
fa - Persian: کارینتو
fr - French: Karintō
ja - Japanese: かりんとう
ko - Korean: 가린토
pa - Punjabi: ਕਾਰਿੰਤੋ

This is a sweet, deep-fried snack. It is made primarily of flour, yeast, and brown sugar. It has a deep brown and pitted appearance and takes the form of a bite-sized pillow or short cylinder.
Konpeitō
Category: sweets (candy)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: كونبايتو
cs - Czech: Konpeitó
da - Danish: Kompeitou
de - German: Kompeitō
es - Spanish: Kompeitō
fa - Persian: کنپیتو
fr - French: Konpeitō
id - Indonesian: Kompeito
it - Italian: Konpeitō
ja - Japanese: 金平糖
jv - Javanese: Kompeito
ko - Korean: 별사탕
lzh - Literary Chinese: 金平糖
pl - Polish: Konpeitō
pt - Portuguese: Kompeitō
ru - Russian: Компэйто
th - Thai: คมเปโต
tr - Turkish: Konpeitō
uk - Ukrainian: Компейто
vi - Vietnamese: Konpeitō
zh - Chinese: 金平糖

It takes the form of a small sphere with a bumpy surface, and comes in a variety of colors and flavors.
Kusa mochi
Category: dessert (dessert, rice cake)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Nagano
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: كوسا موتشي
cs - Czech: Kusa moči
de - German: Kusamochi
eo - Esperanto: Kusa mochi
es - Spanish: Kusa mochi
fa - Persian: کوسا موچی
fr - French: Kusamochi
id - Indonesian: Kusa mochi
ja - Japanese: 草餅
jv - Javanese: Kusa mochi
nl - Dutch: Kusa mochi
pa - Punjabi: ਕੁਸਾ ਮੋਚੀ
uk - Ukrainian: Куса мочі
zh - Chinese: 草餅

It is made from rice cake and leaves of mugwort. The leaves are kneaded into the mochi, giving it a vivid green colour. The greenness depends on the amount of mugwort blended in the mochi.
Kuzumochi
Category: cake (mochi cake)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: كوزوموتشي
fa - Persian: کوزو موچی
ja - Japanese: 葛餅
tr - Turkish: Kuzumochi

A dessert that can be either mochi cake made from kudzu powder, starch derived from the root of the kudzu plant, or rice cakes made from Lactobacillales-fermented wheat starch. The usual preparation consists in combining kudzu powder with water and sugar, and cooking it over a gentle heat, stirring continuously until the mixture thickens and becomes transparent. This process also imparts an elastic texture to the kudzu. The transparent appearance of the final product contributes to a cool sensation, making it a popular choice for consumption during warmer months.
Fios de ovos
Category: dessert (egg-based sweet)
Cuisine: Portuguese
Associated cuisines: Portuguese, Spanish, Brazilian, Japanese, Cambodian, Lao, Malaysian, Thai
Area: Portugal
Countries: Portugal, Spain, Brazil, Japan, Cambodia, Laos, Malaysia, Thailand
Region: South Eastern Asia
Other names: ca - Catalan: Ou filat
de - German: Fios de ovos
es - Spanish: Huevo hilado
fa - Persian: موی فرشته
fr - French: Fios de ovos
id - Indonesian: Fios de ovos
ja - Japanese: 鶏卵素麺
jv - Javanese: Endhog mi
ml - Malayalam: മുട്ടമാല
ms - Malay: Jala mas
pt - Portuguese: Fios de ovos
ru - Russian: Фиуш-де-овуш
th - Thai: ฝอยทอง
uk - Ukrainian: Фой тонг

A sweet food made out of egg yolks, drawn into thin strands and boiled in sugar syrup. It is used as a garnish on cakes and puddings, as a filling for cakes, or eaten on its own.
Manjū
Category: dessert (sweet bun)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: مانجو
ca - Catalan: Manjū
da - Danish: Manjuu
de - German: Manjū
eo - Esperanto: Manĵuo
es - Spanish: Manjū
fa - Persian: مانجو
fi - Finnish: Manjū
fr - French: Manjū
he - Hebrew: מאנדזיו
id - Indonesian: Manjū
it - Italian: Manjū
ja - Japanese: 饅頭
jv - Javanese: Manjū
ko - Korean: 만쥬
nl - Dutch: Manju
pl - Polish: Manjū
pt - Portuguese: Manjū
ru - Russian: Мандзю
sq - Albanian: Manjū
th - Thai: มันจู
uk - Ukrainian: Манджю
vi - Vietnamese: Manjū
yue - Cantonese: 日式饅頭
zh - Chinese: 饅頭

A small, dense bun with a sweet filling. It has a skin made of flour, and is filled with sweet azuki bean paste. Some varieties use kudzu starch or buckwheat flour for the skin. Other types of filling include sweet potato, chestnut jam, or custard. It is usually steamed or baked, though fried variation can be found in some modern restaurants. Traditionally they are usually round, but many different shapes exist today, and some are proprietary to specific bakeries.
Mizuame
Category: sweetener (syrup)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: de - German: Mizuame
es - Spanish: Mizuame
fa - Persian: میزوآمه
fr - French: Mizuame
ja - Japanese: 水飴
pa - Punjabi: ਮਿਜ਼ੂਆਮੇ
pl - Polish: Mizuame
sq - Albanian: Mizuame
zh - Chinese: 水飴

A clear, thick, sticky liquid, it is made by converting starch to sugars. Some are produced in a very similar fashion to corn syrup and are very similar in taste. Two methods are used to convert the starches to sugars. The traditional method is to take glutinous rice mixed with malt, and let the natural enzymatic process take place, converting the starch to syrup which consists mainly of maltose. The second and more common method is acid hydrolysis of potato starch or sweet potato starch by adding acid, such as hydrochloric, sulfuric or nitric acids, to make glucose syrup. If done by the first method, the final product is considered more flavorful than the acid version.
Momiji manjū
Category: dessert (baked dessert)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Itsukushima
Countries: Japan
Region: Eastern Asia
Other names: en-simple - Simple English: Momiji manju
fa - Persian: مومیجی مانجو
ja - Japanese: もみじ饅頭
ko - Korean: 모미지 만주
pt - Portuguese: Momiji manju
uk - Ukrainian: Моміджі манджю
vi - Vietnamese: Momiji manjū
zh - Chinese: 紅葉饅頭

A buckwheat and rice cake shaped like a maple leaf, and it is typically filled with red bean paste.
Kamameshi
Category: rice (mixed rice)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: es - Spanish: Kamameshi
fa - Persian: کامامیشی
it - Italian: Kamameshi
ja - Japanese: 釜飯
jv - Javanese: Kamameshi
ru - Russian: Камамэси
vi - Vietnamese: Kamameshi
zh - Chinese: 釜飯

A rice dish traditionally cooked in an iron pot. Many varieties exist, but most consist of rice seasoned with soy sauce or mirin, and cooked with meats and vegetables.
Katemeshi
Category: rice (mixed rice)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: da - Danish: Katemeshi
de - German: Katemeshi
ja - Japanese: かて飯

Typical ingredients in the preparation of this dish included rice, barley, millet, chopped daikon radish root and leaves, and other greens. The use of daikon in the dish was very common. Other ingredients used in the dish, when available, included wheat, carrots, turnips, burdock, taro, pumpkin, soybeans, mushrooms, kidney beans, and adzuki beans, among others.
Red bean rice
Category: rice (mixed rice)
Cuisine: Japanese, Chinese, Korean
Associated cuisines: Japanese, Chinese, Korean
Area: Japan, China, Korea
Countries: Japan, China, Korea
Region: Eastern Asia
Other names: ar - Arabic: سيكيهان
id - Indonesian: Nasi kacang merah
jv - Javanese: Sega kacang abang
ko - Korean: 팥밥
yue - Cantonese: 紅豆飯
zh - Chinese: 紅豆飯

Rice dish consisting of rice cooked with red beans.
Takikomi gohan
Category: rice (mixed rice)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ca - Catalan: Takikomi gohan
da - Danish: Takikomi gohan
de - German: Takikomi gohan
en-simple - Simple English: Takikomi gohan
es - Spanish: Takikomi gohan
fa - Persian: تاکی‌کومی گوهان
fr - French: Takikomigohan
id - Indonesian: Takikomi gohan
it - Italian: Takikomi gohan
ja - Japanese: 炊き込みご飯
ko - Korean: 다키코미고한
pt - Portuguese: Takikomi gohan
th - Thai: ทากิโกมิโงฮัง
tr - Turkish: Takikomi gohan
uk - Ukrainian: Такікомі ґохан
vi - Vietnamese: Takikomi gohan
yue - Cantonese: 盅飯
zh - Chinese: 蒸飯

Rice dish seasoned with dashi and soy sauce and mixed with mushrooms, vegetables, meat, or fish. The ingredients are cooked together with the rice.
Tamago kake gohan
Category: rice (mixed rice)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: تاماغو كاكي غوهان
ca - Catalan: Tamago kake gohan
da - Danish: Tamago kake gohan
de - German: Tamago kake gohan
en-simple - Simple English: Tamago kake gohan
es - Spanish: Tamago kake gohan
fa - Persian: تاماگوکاکه گوهان
fi - Finnish: Tamago kake gohan
fr - French: Tamago kake gohan
it - Italian: Tamago kake gohan
ja - Japanese: 卵かけご飯
jv - Javanese: Tamago kakè gohan
ko - Korean: 다마고카케고한
mk - Macedonian: Тамаго каке гохан
th - Thai: ทามาโงกาเกโงฮัง
uk - Ukrainian: Тамаго каке ґохан
vi - Vietnamese: Tamago kake gohan
yue - Cantonese: 生雞蛋撈飯
zh - Chinese: 生蛋拌飯

Cooked rice topped or mixed with raw egg and soy sauce.
Tenmusu
Category: rice (riceball)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Nagoya
Countries: Japan
Region: Eastern Asia
Other names: de - German: Ten-musu
id - Indonesian: Tenmusu
ja - Japanese: 天むす
ko - Korean: 덴무스
th - Thai: เท็มมูซุ
uk - Ukrainian: Тенмусу
vi - Vietnamese: Tenmusu
yue - Cantonese: 日式炸蝦飯糰

Rice ball wrapped with nori that is filled with deep-fried tempura shrimp.
Nanakusa-no-sekku
Category: rice (mixed rice)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: مهرجان العشبات السبع
de - German: Nanakusa
es - Spanish: Nanakusa-no-sekku
fa - Persian: ناناکوسا
fr - French: Nanakusa no sekku
hu - Hungarian: A Hét Fű ünnepe
id - Indonesian: Nanakusa
ja - Japanese: 七草
jv - Javanese: Nanakusa
sr - Serbian: Седам трава јесени
uk - Ukrainian: Фестиваль семи трав
vi - Vietnamese: Thất thái
zh - Chinese: 七菜

Seven-herb rice porridge consisting of Japanese parsley, sheperd's purse, cudweed, chickweed, nipplewort, turnip, and radish.
Gyūdon
Category: rice (rice-bowl)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: da - Danish: Gyuudon
de - German: Gyūdon
en-simple - Simple English: Gyūdon
es - Spanish: Gyūdon
fa - Persian: گیودون
fr - French: Gyūdon
id - Indonesian: Gyudon
it - Italian: Gyūdon
ja - Japanese: 牛丼
jv - Javanese: Gyūdon
ko - Korean: 규동
ms - Malay: Gyudon
nl - Dutch: Gyudon
pl - Polish: Gyūdon
pt - Portuguese: Gyūdon
ru - Russian: Гюдон
th - Thai: กีวดง
tr - Turkish: Gyūdon
uk - Ukrainian: Ґюдон
vi - Vietnamese: Gyūdon
yue - Cantonese: 日式牛肉飯
zh - Chinese: 牛丼

Bowl of rice topped with beef and onion, simmered in a mildly sweet sauce flavored with fish and seaweed stock, soy sauce and sweet rice wine.
Oyakodon
Category: rice (rice-bowl)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: اوياكودون
de - German: Oyakodon
es - Spanish: Oyakodon
fa - Persian: اویاکودون
fr - French: Oyakodon
id - Indonesian: Oyakodon
it - Italian: Oyakodon
ja - Japanese: 親子丼
jv - Javanese: Oyakodon
ko - Korean: 오야코동
pt - Portuguese: Oyakodon
ru - Russian: Оякодон
th - Thai: โอยาโกดง
tr - Turkish: Oyakodon
uk - Ukrainian: Оякодон
uz - Uzbek: Oyakodon
vi - Vietnamese: Oyakodon
yue - Cantonese: 滑蛋雞肉飯
zh - Chinese: 親子丼

Rice bowl dish, in which chicken, egg, sliced scallion (or sometimes regular onions), and other ingredients are all simmered together in a kind of soup that is made with soy sauce and stock, and then served on top of a large bowl of rice.
Tekkadon
Category: rice (rice-bowl)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: es - Spanish: Tekkadon
eu - Basque: Tekkadon
fa - Persian: تکادون
fr - French: Tekkadon
he - Hebrew: טקאדון
id - Indonesian: Tekkadon
it - Italian: Tekkadon
ja - Japanese: 鉄火丼
ko - Korean: 뎃카돈
th - Thai: เท็กกาดง
vi - Vietnamese: Tekkadon
yue - Cantonese: 日式吞拿魚魚生飯
zh - Chinese: 鐵火丼

Rice dish topped with thin-sliced raw tuna. The spicy version is made with what can be a mix of spicy ingredients, a spicy orange sauce, or both, usually incorporating spring onions.
Tendon
Category: rice (rice-bowl)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: be - Belarusian: Домбуры
ca - Catalan: Donburi
de - German: Donburi
es - Spanish: Donburi
eu - Basque: Donburi
fa - Persian: دون‌بوری
fi - Finnish: Donburi
fr - French: Donburi
hy - Armenian: Դոմբուրի
id - Indonesian: Donburi
it - Italian: Donburi
ja - Japanese: 丼物
jv - Javanese: Donburi
ko - Korean: 돈부리
ms - Malay: Donburi
nb - Norwegian Bokmål: Donburi
nl - Dutch: Donburi
pl - Polish: Donburi
pt - Portuguese: Donburi
ru - Russian: Домбури
sv - Swedish: Donburi
th - Thai: ดมบูริ
tr - Turkish: Donburi
uk - Ukrainian: Домбурі
vi - Vietnamese: Donburi
wuu - Wu: 丼物
yue - Cantonese: 日式大碗飯
zh - Chinese: 丼物

Fried shrimp on a bowl of rice.
Unadon
Category: rice (rice-bowl)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: اونادون
es - Spanish: Unadon
fa - Persian: اونادون
fi - Finnish: Unadon
fr - French: Unagidon
id - Indonesian: Unadon
it - Italian: Unadon
ja - Japanese: 鰻丼
jv - Javanese: Unadon
ko - Korean: 우나돈
ro - Romanian: Unadon
ru - Russian: Унадон
th - Thai: อูนาดง
tr - Turkish: Unadon
uk - Ukrainian: Унадон
vi - Vietnamese: Unadon
yue - Cantonese: 鰻魚飯
zh - Chinese: 鳗鱼饭

Typically served in a large bowl filled with steamed white rice, and topped with fillets of eel grilled. The fillets are glazed with a sweetened soy-based sauce, called tare and caramelized, preferably over charcoal fire. The fillets are not flayed, and the grayish skin side is placed faced down.
Wappameshi
Category: rice (mixed rice)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: th - Thai: วัปปาเมชิ
vi - Vietnamese: Wappameshi

Rice dish in special round containers seasoned with lightly-salted dashi broth, topped with steamed seasonal seafood.
Nigirizushi
Category: rice (sushi)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: af - Afrikaans: Soesji
an - Aragonese: Sushi
ar - Arabic: سوشي
ary - Moroccan Arabic: سوشي
arz - Egyptian Arabic: سوشى
as - Assamese: চুশ্বি
ast - Asturian: Sushi
az - Azerbaijani: Suşi
azb - South Azerbaijani: سوشی
ba - Bashkir: Суши
bar - Bavarian: Suschi
bcl - Central Bikol: Sushi
be - Belarusian: Сушы
be-tarask - Belarusian (Taraškievica orthography): Сусі
bg - Bulgarian: Суши
bn - Bangla: সুশি
bo - Tibetan: ཧྲོའུ་སི།
br - Breton: Sushi
ca - Catalan: Sushi
chr - Cherokee: ᏑᏏ
ckb - Central Kurdish: سوشی
cs - Czech: Suši
cy - Welsh: Swshi
da - Danish: Sushi
de - German: Sushi
el - Greek: Σούσι
en-simple - Simple English: Sushi
eo - Esperanto: Suŝio
es - Spanish: Sushi
et - Estonian: Suši
eu - Basque: Sushi
fa - Persian: سوشی
fi - Finnish: Sushi
fo - Faroese: Sushi
fr - French: Sushi
gan - Gan: 壽司
gl - Galician: Suxi
gn - Guarani: Súchi
hak - Hakka Chinese: Su-sí
he - Hebrew: סושי
hi - Hindi: सूशी
hr - Croatian: Suši
hu - Hungarian: Szusi
hy - Armenian: Սուշի
hyw - Western Armenian: Սուշի
id - Indonesian: Susyi
ik - Inupiaq: Maqpiġaaġmiŋa
io - Ido: Sushio
is - Icelandic: Sushi
it - Italian: Sushi
ja - Japanese: 寿司
jv - Javanese: Sushi
ka - Georgian: სუში
km - Khmer: ស៊ូស៊ី
kn - Kannada: ಸೂಶಿ
ko - Korean: 스시
ky - Kyrgyz: Суши
la - Latin: Sushi
lmo - Lombard: Sushi
lo - Lao: ຊູຊິ
lt - Lithuanian: Sušis
lv - Latvian: Suši
lzh - Literary Chinese: 鮨
mk - Macedonian: Суши
ml - Malayalam: സുഷി
mn - Mongolian: Сүши
mr - Marathi: सुशी
mrj - Western Mari: Суши
ms - Malay: Susyi
my - Burmese: ဆူရှီ
nan - Minnan: Sù-sih
nb - Norwegian Bokmål: Sushi
nds-NL - Low Saxon: Soesie
ne - Nepali: सुसी
nl - Dutch: Sushi
nrf - Norman: Suchîn
oc - Occitan: Soshí
pa - Punjabi: ਸੂਸ਼ੀ
pl - Polish: Sushi
pnb - Western Punjabi: سوشی
pt - Portuguese: Sushi
pwn - Paiwan: susi
ro - Romanian: Sushi
ru - Russian: Суши
scn - Sicilian: Sushi
sh - Serbo-Croatian: Suši
sk - Slovak: Suši
sl - Slovenian: Suši
sq - Albanian: Sushi
sr - Serbian: Суши
su - Sundanese: Sushi
sv - Swedish: Sushi
ta - Tamil: சுசி
th - Thai: ซูชิ
tl - Tagalog: Sushi
tr - Turkish: Suşi
tt - Tatar: Суши
ug - Uyghur: سۇشى
uk - Ukrainian: Суші
ur - Urdu: سوشی
uz - Uzbek: Sushi
vi - Vietnamese: Sushi
war - Waray: Sushi
wuu - Wu: 寿司
yue - Cantonese: 壽司
zgh - Standard Moroccan Tamazight: ⵙⵓⵛⵉ
zh - Chinese: 寿司

An oblong mound of rice that a chef typically presses between the palms of the hands to form an oval-shaped ball and a topping draped over the ball. It is usually served with a bit of wasabi; toppings are typically fish such as salmon, tuna, or other seafood. Certain toppings are typically bound to the rice with a thin strip of nori, most commonly octopus, freshwater eel, sea eel, squid, and sweet egg.
Curry bread
Category: bread (bread)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: خبز الكاري
arz - Egyptian Arabic: عيش الكارى
az - Azerbaijani: Karri çörəyi
es - Spanish: Pan de curry
fa - Persian: کاره‌پان
fr - French: Pain au curry
he - Hebrew: לחם קארי
id - Indonesian: Roti kari
it - Italian: Pane al curry
ja - Japanese: カレーパン
ko - Korean: 카레빵
th - Thai: ขนมปังแกงกะหรี่
tr - Turkish: Körili ekmek
vi - Vietnamese: Bánh mì cà ri
yue - Cantonese: 咖喱包
zh - Chinese: 咖哩麵包

Curry wrapped in a piece of dough, which is then coated in bread crumbs and deep fried. On occasion it is baked instead of deep fried, but deep frying is the most common method of cooking.