worldcuisines/food-kb-v1.1 huggingface dataset:
Moronga
Category: meat (blood sausage)
Cuisine: Argentinian, Cuban, Colombian, Puerto Rican, Central American, Mexican, Paraguayan
Associated cuisines: Argentinian, Cuban, Colombian, Puerto Rican, Central American, Mexican, Paraguayan
Area: Argentina, Cuba, Colombia, Puerto Rico, Central America, Mexican, Paraguay
Countries: Argentina, Cuba, Colombia, Puerto Rico, Mexico, Paraguay
Region: Caribbean
Other names: ca - Catalan: Moronga
he - Hebrew: מורונגה
ja - Japanese: モロンガ
jv - Javanese: Moronga
tr - Turkish: Moronga

This dish is a kind of blood sausage. Spices, herbs (such as ruta, oregano, and mint), onions, and chili peppers are added and then boiled in the pig's large intestines for casing for several hours. It is served in a sauce.
Botifarra
Category: meat (pork sausage)
Cuisine: Catalan
Associated cuisines: Catalan
Area: Catalan
Countries: Spain
Region: Southern Europe
Other names: ar - Arabic: بوتيفارا
ca - Catalan: Botifarra
de - German: Botifarra
el - Greek: Μπουτιφάρα
es - Spanish: Butifarra
eu - Basque: Butifarra
fr - French: Boutifarre
gl - Galician: Botifarra
he - Hebrew: בוטיפרה
it - Italian: Botifarra
jv - Javanese: Botifarra
pl - Polish: Botifarra
pt - Portuguese: Botifarra
ru - Russian: Бутифарра
th - Thai: บูติฟาร์รา

This dish is based on ancient recipes, either the Roman sausage botulu or the lucanica, made of raw pork and spices, with variants today in Italy and in the Portuguese and Brazilian linguiça
Nem chua
Category: meat (fermented pork)
Cuisine: Vietnamese
Associated cuisines: Vietnamese
Area: Vietnam
Countries: Vietnam
Region: South Eastern Asia
Other names: fr - French: Nem chua
ja - Japanese: ネムチュア
jv - Javanese: Nem chua
ko - Korean: 냄 쭈어
vi - Vietnamese: Nem chua

This dish is a fermented pork dish. It is mainly composed of a mixture of lean pork and thin strips of cooked rind, garnished with garlic and chilli.
Nem nướng
Category: meat (grilled sausage, grilled meatball)
Cuisine: Vietnamese
Associated cuisines: Vietnamese
Area: Vietnam
Countries: Vietnam
Region: South Eastern Asia
Other names: fr - French: Nem nướng
jv - Javanese: Nèm nướng
pt - Portuguese: Nem nướng
vi - Vietnamese: Nem nướng

This dish is a grilled pork sausage or grilled meatballs, that is made of ground pork with between a third and a half pork fat. The meat is typically flavoured with chopped shallots, crushed garlic, fish sauce, sugar and black pepper.
Rød pølse
Category: meat (pork sausage)
Cuisine: Danish
Associated cuisines: Danish
Area: Denmark
Countries: Denmark
Region: Northern Europe
Other names: de - German: Rød pølse
es - Spanish: Pølser
he - Hebrew: רוד פלסה
jv - Javanese: Rød pølse
nb - Norwegian Bokmål: Rød pølse
pl - Polish: Rød pølse
pt - Portuguese: Rød pølse
sv - Swedish: Rød pølse

This dish is a type of brightly red, boiled pork sausage.
Chả lụa
Category: meat (pork sausage)
Cuisine: Vietnamese
Associated cuisines: Vietnamese
Area: Vietnam
Countries: Vietnam
Region: South Eastern Asia
Other names: ca - Catalan: Chả lụa
de - German: Chả lụa
es - Spanish: Chả lụa
fr - French: Mortadelle vietnamienne
hu - Hungarian: Chả lụa
id - Indonesian: Chả lụa
jv - Javanese: Chả lụa
ko - Korean: 조 루어
pt - Portuguese: Chả lụa
uk - Ukrainian: Ча луа
vi - Vietnamese: Giò lụa
yue - Cantonese: 扎肉
zh - Chinese: 扎肉

This dish is made of lean pork, potato starch, garlic, ground black pepper, and fish sauce.
Hog maw
Category: meat (pork)
Cuisine: Global
Associated cuisines: Global
Area: Pennsylvania
Countries: United States
Region: Northern America
Other names: es - Spanish: Estómago de cerdo
jv - Javanese: Hog maw
ko - Korean: 오소리감투
pt - Portuguese: Hog maws
yue - Cantonese: 胡椒豬肚湯
zh - Chinese: 胡椒豬肚湯

The dish is the stomach of a pig prepared as food. More specifically, the exterior muscular wall of the stomach organ (with interior lining mucosa removed) contains no fat if cleaned properly.
Kupati
Category: meat (sausage)
Cuisine: Georgian
Associated cuisines: Georgian
Area: Caucasus
Countries: Georgia
Region: Western Asia
Other names: bcl - Central Bikol: Kupati
fa - Persian: کوپاتی
he - Hebrew: קופאטי
hy - Armenian: Կուպատի
jv - Javanese: Kupati
ka - Georgian: მეგრული კუპატი
kk - Kazakh: Купатар
ko - Korean: 쿠파티
pl - Polish: Kupati
ru - Russian: Купаты
tr - Turkish: Kupati
uk - Ukrainian: Купати

This is a sausage that is made from ground pork, intestines or chitterlings, pepper, onions.
Carniolan sausage
Category: meat (parboiled sausage)
Cuisine: Slovenian
Associated cuisines: Slovenian
Area: Carniola
Countries: Slovenia, Austria
Region: Western Europe
Other names: bs - Bosnian: Kranjska kobasica
de - German: Krainer Wurst
es - Spanish: Kranjska klobasa
hr - Croatian: Kranjska kobasica
id - Indonesian: Kranjska klobasa
it - Italian: Salsiccia carniolana
ja - Japanese: クランスカ・クロバサ
ko - Korean: 크란스카 소시지
ms - Malay: Kranjska klobasa
ru - Russian: Краньская колбаса
sh - Serbo-Croatian: Kranjska kobasica
sl - Slovenian: Kranjska klobasa
sr - Serbian: Крањска кобасица

This dish is a sausage that contains at least 75 to 80% pork (aside from bacon) and at most 20% bacon. It may contain as much as 5% water, the sea salt from salt pans, little garlic, saltpetre and black pepper. No other ingredients are permitted.
Hot dog
Category: bread (sandwich)
Cuisine: German
Associated cuisines: American
Area: Frankfurt
Countries: Global
Region: Global
Other names: ang - Old English: Francforta
ar - Arabic: هوت دوغ
ast - Asturian: Hot dog
az - Azerbaijani: Hot-doq
bar - Bavarian: Hotdogs
bcl - Central Bikol: Hotdog
be - Belarusian: Хот-дог
be-tarask - Belarusian (Taraškievica orthography): Хот-дог
bg - Bulgarian: Хотдог
bn - Bangla: হট ডগ
br - Breton: Hot dog
ca - Catalan: Frankfurt
cs - Czech: Hot dog
cy - Welsh: Ci poeth
da - Danish: Hotdog
de - German: Hotdog
el - Greek: Χοτ ντογκ
en-simple - Simple English: Hot dog
eo - Esperanto: Kolbasobulko
es - Spanish: Hot dog
et - Estonian: Hot dog
eu - Basque: Hot dog
fa - Persian: هات‌داگ
fi - Finnish: Nakkisämpylä
fr - French: Hot-dog
fy - Western Frisian: Hotdog
gl - Galician: Bocadillo de salchicha
he - Hebrew: נקניקייה בלחמנייה
hi - Hindi: हॉट डॉग
hr - Croatian: Hotdog
hu - Hungarian: Hot dog
hy - Armenian: Հոթ դոգ
hyw - Western Armenian: Հոթ Տոկ
id - Indonesian: Hot dog
is - Icelandic: Pylsa
it - Italian: Hot dog
ja - Japanese: ホットドッグ
jv - Javanese: Hot dog
ka - Georgian: ჰოთ-დოგი
kk - Kazakh: Хот-дог
kn - Kannada: ಹಾಟ್ ಡಾಗ್
ko - Korean: 핫도그
ku - Kurdish: Hot dog
la - Latin: Hilla calens
lmo - Lombard: Hot dog
lt - Lithuanian: Dešrainis
lv - Latvian: Hotdogs
mk - Macedonian: Хот-дог
ml - Malayalam: ഹോട്ട് ഡോഗ്
ms - Malay: Hot dog
nb - Norwegian Bokmål: Pølse i brød
nl - Dutch: Hotdog
nn - Norwegian Nynorsk: Pølse i brød
oc - Occitan: Hot-dog
pa - Punjabi: ਹੌਟ ਡੌਗ
pl - Polish: Hot dog
pt - Portuguese: Cachorro-quente
ro - Romanian: Hotdog
ru - Russian: Хот-дог
sh - Serbo-Croatian: Hot dog
sk - Slovak: Párok v rožku
sl - Slovenian: Hotdog
sq - Albanian: Hot dogu
sr - Serbian: Hot dog
sv - Swedish: Varmkorv
th - Thai: ฮอตดอก
tl - Tagalog: Hotdog
tr - Turkish: Sosisli sandviç
ug - Uyghur: خوتدوگ
uk - Ukrainian: Хот-дог
ur - Urdu: ہاٹ ڈاگ
uz - Uzbek: Hot-dog
vep - Veps: Hot-dog
vi - Vietnamese: Hot dog
wa - Walloon: Tchôd-tchén
war - Waray: Hot dog
wuu - Wu: 热狗
yi - Yiddish: פראנקפורטער
yue - Cantonese: 熱狗
zh - Chinese: 熱狗

This dish consists of grilled, steamed, or boiled sausage served in the slit of a partially sliced bun. The names of these sausages commonly refer to their assembled dish.
Hot link sausage
Category: bread (sandwich)
Cuisine: American
Associated cuisines: American
Area: Lousiana, Texas, Chicago
Countries: United States
Region: Northern America
Other names: es - Spanish: Hot link
jv - Javanese: Hot link

The dish is a type of sausage prepared using pork, beef, or a combination of both. It is sometimes used as an ingredient in other dishes.
Half-smoke
Category: bread (sandwich)
Cuisine: American
Associated cuisines: American
Area: Washington
Countries: United States
Region: Northern America
Other names: es - Spanish: Half-smoke
fr - French: Half-smoke
jv - Javanese: Setengah keluk
th - Thai: แฮฟสโมก

This dish is a larger, spicier, and with more coarsely-ground meat than a regular hot dog, with the sausage often to be half-pork and half-beef, smoked, and served with herbs, onion, and chili sauce.
Goetta
Category: bread (sandwich)
Cuisine: American
Associated cuisines: American
Area: Kentucky
Countries: United States
Region: Northern America
Other names: jv - Javanese: Goetta

The dish is made with meat, oats, broth, spices, often onions, and occasionally other vegetables, simmered until thick, poured into loaf pans and chilled or allowed to cool completely so that the loaves become firm enough to slice. It is then cut into slices and fried, often in butter.
Breakfast sausage
Category: meat (sausage)
Cuisine: American
Associated cuisines: Global
Area: United States
Countries: Global
Region: Global
Other names: ang - Old English: Morgenmearh
en-simple - Simple English: Breakfast sausage
es - Spanish: Salchicha de desayuno
jv - Javanese: Sosis sarapan
ko - Korean: 브렉퍼스트 소시지

It is a type of fresh sausage typically made from pork. It can be in the form of smoked or fresh patties, links or loose sausage.
Bologna sausage
Category: meat (pork sausage)
Cuisine: Italian
Associated cuisines: Italian
Area: Bologna
Countries: Global
Region: Global
Other names: af - Afrikaans: Polonie
ca - Catalan: Salsitxa de Bolonya
chy - Cheyenne: Ma'xêhestâhtötse
de - German: Lyoner
es - Spanish: Salchicha de Bolonia
fa - Persian: بالونی
fi - Finnish: Lauantaimakkara
fr - French: Bologne
he - Hebrew: פריזר
hu - Hungarian: Parizer
it - Italian: Bologna sausage
jv - Javanese: Sosis bologna
mzn - Mazanderani: بُلُنی
nb - Norwegian Bokmål: Lyoner
nl - Dutch: Boterhamworst
nn - Norwegian Nynorsk: Lyoner
ro - Romanian: Parizer
ru - Russian: Болонская колбаса
sv - Swedish: Lyoner
th - Thai: ไส้กรอกโบโลญญา
uz - Uzbek: Bologna kolbasasi
zh - Chinese: 波洛尼亚香肠

It is ground pork sausage. Typical seasonings include black pepper, nutmeg, allspice, celery seed and coriander, and myrtle berries give it its distinctive flavor.
Andouille
Category: meat (smoked sausage, pork sausage)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: br - Breton: Anduilh
ca - Catalan: Andouille
de - German: Andouille
en-simple - Simple English: Andouille
es - Spanish: Andouille
fa - Persian: اندویی
fr - French: Andouille
he - Hebrew: אנדוי
it - Italian: Andouille
ja - Japanese: アンドゥイユ
jv - Javanese: Andouille
nl - Dutch: Andouille
pl - Polish: Andouille

This is a smoked sausage made using pork. It is primarily pig chitterlings, tripe, onions, wine, and seasoning. It is generally grey and has a distinctive odor.
Glamorgan sausage
Category: sausage (vegan sausage)
Cuisine: British
Associated cuisines: British
Area: Welsh
Countries: United Kingdom
Region: Northern Europe
Other names: cy - Welsh: Selsig Morgannwg
es - Spanish: Salchicha de Glamorgan
fr - French: Saucisse de Glamorgan
id - Indonesian: Sosis Glamorgan
ja - Japanese: グラモーガン・ソーセージ
jv - Javanese: Sosis glamorgan
pl - Polish: Glamorgan sausage
pt - Portuguese: Linguiça de Glamorgan
vi - Vietnamese: Xúc xích Glamorgan

This dish is made of a mixture of cheese, leeks and breadcrumbs, although some recipes swap the leeks for onions or spring onions and may add herbs such as parsley or further flavourings such as mustard. The mixture is then rolled into sausage shapes and then fried. No sausage casing is used, although an egg is used to bind the mixture so that it does not fall apart during cooking.
Stornoway black pudding
Category: meat (blood sausages)
Cuisine: British
Associated cuisines: British
Area: Scotland
Countries: United Kingdom
Region: Northern Europe
Other names: ru - Russian: Сторновейский чёрный пудинг

This is a type of black pudding. Black pudding is a distinct type of blood sausage. It is made from pork or occasionally beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats. The high proportion of cereal, along with the use of certain herbs such as pennyroyal, distinguishes black pudding from blood sausages eaten in other parts of the world.
Sibiu Salami
Category: meat (cured meat)
Cuisine: Romanian
Associated cuisines: Italian
Area: Romania
Countries: Romania, Italy
Region: Southern Europe
Other names: ca - Catalan: Salami de Sibiu
de - German: Salam de Sibiu
fr - French: Salam de Sibiu
he - Hebrew: סלמי סיביו
hu - Hungarian: Szebeni szalámi
it - Italian: Salame di Sibiu
pl - Polish: Sibiu Salami
ro - Romanian: Salam de Sibiu

The dish is a salami made with pork meat, pork fat, salt and condiments, fermented and air-dried.
Botillo
Category: meat (stuffed meat)
Cuisine: Spanish, Portuguese
Associated cuisines: Spanish, Portuguese
Area: León, Trás-os-Montes
Countries: Spain, Portugal
Region: Southern Europe
Other names: br - Breton: Botelo
ca - Catalan: Botillo
es - Spanish: Botillo
fr - French: Botelo
gl - Galician: Botelo
he - Hebrew: בוטיו
it - Italian: Botillo
jv - Javanese: Botillo
ko - Korean: 보텔루
pt - Portuguese: Chouriço de ossos de Vinhais

This is a dish of meat-stuffed pork intestine. It is a is a meat product made from different pieces left over from the butchering of a pig, including the ribs, tail, and bones with a little meat left on them.
Babic sausage
Category: meat (sausage)
Cuisine: Romanian
Associated cuisines: Bulgarian, Serbian
Area: Romania
Countries: Romania, Bulgaria, Serbia
Region: Southern Europe

It is a sausage made from beef and pork and strongly seasoned with spices. It usually has a reddish color due to ingredients.
Sobrassada
Category: meat (pork sausage)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Balearic Islands
Countries: Spain, France, Italy
Region: Western Europe
Other names: ca - Catalan: Sobrassada
de - German: Sobrasada de Mallorca
es - Spanish: Sobrasada
eu - Basque: Sobrasada
fr - French: Soubressade
gl - Galician: Sobrasada
he - Hebrew: סוברסאדה
it - Italian: Sobrassada
jv - Javanese: Sobrassada
pl - Polish: Sobrasada
ru - Russian: Собрасада
uk - Ukrainian: Субрасаза

It is a raw, cured sausage made with ground pork, paprika, salt and other spices. It is made by the dehydration of meat under certain weather conditions.
Naem
Category: meat (pork sausage)
Cuisine: Lao, Thai
Associated cuisines: Lao, Thai
Area: Laos, North Eastern Thailand
Countries: Laos, Thailand
Region: South Eastern Asia
Other names: fr - French: Naem
id - Indonesian: Naem
ja - Japanese: ネーム
jv - Javanese: Naem
ko - Korean: 냄
pt - Portuguese: Naem
th - Thai: แหนม
uk - Ukrainian: Неем
vi - Vietnamese: Naem
zh - Chinese: 泰國酸肉

This dish is a pork sausage. It is a fermented food with a sour flavour. It has a short shelf life and is often eaten in raw form after fermentation. It is used as an ingredient in various dishes and is also served as a side dish.
Qazı
Category: meat (horse meat, sausage)
Cuisine: Bashkir, Kazakh, Kyrgyz, Uzbek, Russian
Associated cuisines: Bashkir, Kazakh, Kyrgyz, Uzbek, Russian
Area: Kazakhstan, Kyrgyzstan, Uzbekistan, Bashkortostan, Volga-Ural, Siberian
Countries: Kazakhstan, Kyrgyzstan, Uzbekistan, Russia
Region: Central Asia
Other names: ar - Arabic: قازي
az - Azerbaijani: Qazı-Karta
ba - Bashkir: Ҡаҙылыҡ
de - German: Qazi-qarta
es - Spanish: Kazy
fa - Persian: قازی
fr - French: Kazy
he - Hebrew: קאזי
it - Italian: Qazı
jv - Javanese: Qazı
kk - Kazakh: Қазы
ko - Korean: 카즈
ky - Kyrgyz: Чучук
mn - Mongolian: Казы
ru - Russian: Казы-карта
tt - Tatar: Казылык
uk - Ukrainian: Кази-карта
uz - Uzbek: Qazi-qarta

This is a traditional sausage-like food made from horse meat. It is a common element on a festive meal table. A reviewer described the dish as smoky and earthy. It is often eaten cold, sometimes sliced, and served as an appetiser.
Gringas
Category: bread (flatbread, wrap)
Cuisine: Mexican
Associated cuisines: Mexican
Area: Northern Mexico
Countries: Mexico
Region: Central America
Other names: jv - Javanese: Gringas

This flour-based flatbread is filled with cheese, meat, and pineapple.
Mooncake
Category: dessert, pastry (pastry, lotus seed paste, salted egg yolk)
Cuisine: Chinese
Associated cuisines: Chinese
Area: China
Countries: China, Japan, Hong Kong, Taiwan, Malaysia, Singapore, Indonesia, Vietnam, Thailand
Region: South Eastern Asia
Other names: af - Afrikaans: Maankoekie
ar - Arabic: كعك القمر
az - Azerbaijani: Yuebin
ca - Catalan: Pastís de lluna
cdo - Mindong: Nguŏk-biāng
cs - Czech: Měsíční koláč
da - Danish: Månekage
de - German: Mondkuchen
eo - Esperanto: Lunkuko
es - Spanish: Pastel de luna
fa - Persian: کیک ماه
fi - Finnish: Kuukakku
fr - French: Gâteau de lune
gan - Gan: 中秋餅
hak - Hakka Chinese: Ngie̍t-kông-kâu
he - Hebrew: עוגת ירח
hu - Hungarian: Holdsütemény
hy - Armenian: Յուեբին
id - Indonesian: Kue bulan
it - Italian: Torta lunare
ja - Japanese: 月餅
jv - Javanese: Kuwé rembulan
ka - Georgian: მთვარის ნამცხვარი
ko - Korean: 월병
lzh - Literary Chinese: 月餅
ms - Malay: Kuih bulan
my - Burmese: လမုန့်
nan - Minnan: Goe̍h-piáⁿ
nb - Norwegian Bokmål: Månekake
nl - Dutch: Maankoek
nn - Norwegian Nynorsk: Månekake
pl - Polish: Ciasteczka księżycowe
pt - Portuguese: Bolo lunar
ru - Russian: Лунный пряник
su - Sundanese: Kue bulan
sv - Swedish: Månkaka
th - Thai: ขนมไหว้พระจันทร์
tr - Turkish: Ay keki
ug - Uyghur: ئايتوقاچ
uk - Ukrainian: Мункейк
vi - Vietnamese: Bánh trung thu
wuu - Wu: 月饼
yue - Cantonese: 月餅
za - Zhuang: Bingjronghndwen
zh - Chinese: 月饼

The pastry is a round pastry, with a rich, thick filling usually made from lotus seed paste (other typical fillings include red bean paste or mixed nuts) surrounded by a thin and may contain yolks from salted duck eggs.
Jingisukan
Category: mutton (grill mutton)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Hokkaido
Countries: Japan
Region: Eastern Asia
Other names: en-simple - Simple English: Jingisukan
es - Spanish: Jingisukan
fa - Persian: جینگیسوکان
fr - French: Jingisukan
he - Hebrew: דזינגיסוקאן
ja - Japanese: ジンギスカン
ko - Korean: 징기스칸
pt - Portuguese: Jingisukan
ru - Russian: Дзингисукан
sq - Albanian: Jingisukan
th - Thai: เจงกิสข่าน
uk - Ukrainian: Дзінґісукан
uz - Uzbek: Jingisukan
vi - Vietnamese: Jingisukan
wuu - Wu: 成吉思汗羊肉
yue - Cantonese: 成吉思汗羊肉
zh - Chinese: 成吉思汗羊肉

The dish is a grilled mutton dish prepared on a convex metal skillet or other grill. It is often cooked alongside beansprouts, onions, mushrooms, and bell peppers, and served with a sauce based in either soy sauce or sake.
Tokushima Ramen
Category: noodle, soup (ramen, noodle soup)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Tokushima, Shikoku
Countries: Japan
Region: Eastern Asia
Other names: zh - Chinese: 中国語: 德島拉麵

The dish is a pork broth ramen that is seasoned with soy-sauce, and has topping of thinly sliced pork belly, bamboo shoots, green onions, bean sprouts, and raw eggs.
Qarta
Category: meat (horse meat)
Cuisine: Kazakh, Kyrgyz, Uzbek
Associated cuisines: Kazakh, Kyrgyz, Uzbek
Area: Kazakhstan, Kyrgyzstan, Uzbekistan
Countries: Kazakhstan, Kyrgyzstan, Uzbekistan
Region: Central Asia
Other names: ko - Korean: 카르타
uz - Uzbek: Qarta

The dishes are boiled and pan-fried horse rectum, taken from the final few inches of the digestive tract before the muscular part of the anus. It is served without sauce or spices. It is prepared in various ways to clean it thoroughly and remove any unpleasant taste due to the provenance of the tissue.
Sundae sausage
Category: meat (blood sausage)
Cuisine: Korean
Associated cuisines: Korean
Area: Korea
Countries: Korea
Region: Eastern Asia
Other names: de - German: Sundae
es - Spanish: Sundae
fr - French: Sundae
hu - Hungarian: Szunde
hy - Armenian: Սունդե
id - Indonesian: Sundae
it - Italian: Sundae
ja - Japanese: スンデ
jv - Javanese: Sundae sosis
ko - Korean: 순대
ms - Malay: Sundae
nl - Dutch: Sundae
ru - Russian: Сундэ
th - Thai: ซุนแด
tl - Tagalog: Sundae
uk - Ukrainian: Сунде
uz - Uzbek: Sundae

The sausage dish is generally made by steaming cow or pig's intestines stuffed with various ingredients.
Ishikari-nabe
Category: hot pot (boiled fish)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Hokkaido
Countries: Japan
Region: Eastern Asia
Other names: ko - Korean: 韓国語: 이시카리나베
zh - Chinese: 中国語: 石狩鍋

The dish is salmon stewed in a miso-based broth with vegetable. Typical ingredients include daikon, tofu, konjac, Chinese cabbage, potato, Welsh onion, shungiku, shiitake mushroom and butter
Yudoufu
Category: hot pot (tofu)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Kyoto, Nanzen-ji
Countries: Japan
Region: Eastern Asia
Other names: ko - Korean: 韓国語: 유도후
ru - Russian: ロシア語: Юдофу
uk - Ukrainian: ウクライナ語: Юдофу

This hot pot dish is tofu simmered in a kombu stock and served with ponzu and various condiments.
Mizutaki
Category: hot pot (boiled meat)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Nagasaki, Kyushu, Kansai
Countries: Japan
Region: Eastern Asia

This dish is chicken pieces and Vegetable stewed in a simple stock, and eaten with dipping sauce such as ponzu. Ingredients include chinese cabbage, Welsh onion, shiitake mushroom or other mushroom, tofu, shungiku, shirataki noodles.
Burro percherón
Category: bread (wrap, flatbread)
Cuisine: Mexican
Associated cuisines: Mexican
Area: Sonora
Countries: Mexico
Region: Central America
Other names: es - Spanish: Burro percherón
jv - Javanese: Burro percherón

This dish is a variation of classic burrito, which traditionally prepared with grilled or charcoal-roasted meat, avocado, cheese, and tomatoes (although variants exist in each restaurant).
Sai krok Isan
Category: meat (pork sausages)
Cuisine: Thai
Associated cuisines: Thai
Area: Thailand
Countries: Thailand
Region: South Eastern Asia
Other names: ja - Japanese: サイクロークイーサーン
jv - Javanese: Sai krok isan
ko - Korean: 사이 끄록
th - Thai: ไส้กรอกอีสาน
vi - Vietnamese: Sai krok Isan

This dish is a fermented sausage made with pork and rice, and typically eaten as a snack served with bird's eye chilis, raw cabbage, and sliced ginger.
Sai ua
Category: meat (pork sausages)
Cuisine: Lao
Associated cuisines: Thai, Burmese
Area: Northern Thailand, Northeastern Burma, Laos
Countries: Laos
Region: South Eastern Asia
Other names: es - Spanish: Sai ua
ja - Japanese: サイウア
jv - Javanese: Sai ua
ko - Korean: 사이 우아
th - Thai: ไส้อั่ว
vi - Vietnamese: Sai ua

This is minced pork meat, herbs, spices, and red curry paste.
Chalupa
Category: dough (corn dough)
Cuisine: Mexican
Associated cuisines: Mexican
Area: Hidalgo, Guerrero, Pueblo, Oaxaca
Countries: Mexico, United States
Region: Central America
Other names: ar - Arabic: تشالوبا
es - Spanish: Chalupa
ja - Japanese: チャルーパ
jv - Javanese: Chalupa
nb - Norwegian Bokmål: Chalupa
pl - Polish: Chalupas
pt - Portuguese: Chalupa
ru - Russian: Чалупа
tr - Turkish: Chalupa

This is made by pressing a thin layer of maize dough around the outside of a small mold, in the process creating a concave container and then deep frying the result to produce crisp, shallow corn cups. These are filled with various ingredients such as shredded chicken, pork, chopped onion, chipotle pepper, red salsa, and/or green salsa
Chicharrón
Category: meat, snack (pork crackling)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Andalusia
Countries: Spain, Mexico, Philippines, United States, Belize, Bolivia, Brazil, Canada, Chile, Colombia, Trinidad and Tobago, El Salvador, Guatemala, Peru, Puerto Rico, Uruguay, Venezuela
Region: Global
Other names: ba - Bashkir: Чичаррон
bcl - Central Bikol: Tsitsaron
ca - Catalan: Chicharrón
en-simple - Simple English: Chicharrón
es - Spanish: Chicharrón
fr - French: Chicharrón
gn - Guarani: Chicharõ
he - Hebrew: צ'יצ'רון
it - Italian: Chicharrón
jv - Javanese: Chicharrón
ko - Korean: 치차론
pt - Portuguese: Torresmo
ru - Russian: Чичаррон
tl - Tagalog: Tsitsaron
uk - Ukrainian: Чичарон
zh - Chinese: 西班牙炸五花肉

This is a dish generally consisting of fried pork belly or fried pork rinds. It may also be made from chicken, mutton, or beef.