worldcuisines/food-kb-v1.1 huggingface dataset:
Seekh kebab
Category: skewer, meat (grilled skewer, grilled meat)
Cuisine: Indian Subcontinent
Associated cuisines: Bangladeshi, Indian, Pakistani
Area: Bangladesh, India, Pakistan
Countries: Bangladesh, India, Pakistan
Region: Southern Asia
Other names: ar - Arabic: سيخ كباب
bn - Bangla: শিক কাবাব
he - Hebrew: סיח קבב
hi - Hindi: सींक कबाब
jv - Javanese: Seekh kebab
kn - Kannada: ಸೀಖ್ ಕಬಾಬ್
ko - Korean: 시크 케밥
ta - Tamil: ஷீக் கபாப்
ur - Urdu: سیخ کباب

This dish is a type of kebab made with Indian spices, spiced minced or ground meat, usually lamb, beef, or chicken, formed into cylinders on skewers and grilled. It is typically cooked on a mangal or barbecue, or in a tandoor.
Souvlaki
Category: skewer, meat (grilled skewer, grilled meat)
Cuisine: Greek
Associated cuisines: Greek
Area: Greece
Countries: Greece
Region: Southern Europe
Other names: ar - Arabic: سوفلاكي
arz - Egyptian Arabic: سوفلاكى
ca - Catalan: Suvlaki
cs - Czech: Suvlaki
da - Danish: Souvlaki
de - German: Souvlaki
el - Greek: Σουβλάκι
en-simple - Simple English: Souvlaki
es - Spanish: Souvlaki
fa - Persian: سوولاکی
fi - Finnish: Suvlaki
fr - French: Souvláki
he - Hebrew: סופלקי
hu - Hungarian: Szuvláki
hy - Armenian: Սուվլակի
id - Indonesian: Souvlaki
it - Italian: Souvlaki
ja - Japanese: スブラキ
jv - Javanese: Souvlaki
ka - Georgian: სუვლაკი
kk - Kazakh: Сувлаки
ko - Korean: 수블라키
la - Latin: Sublacium
mk - Macedonian: Сувлаки
nl - Dutch: Souvlaki
pa - Punjabi: ਸੂਵਲਾਕੀ
pl - Polish: Suwlaki
pt - Portuguese: Souvlaki
ru - Russian: Сувлаки
sk - Slovak: Suvlaki
sr - Serbian: Сувлаки
sv - Swedish: Souvlaki
tr - Turkish: Suvlaki
uk - Ukrainian: Сувлакі
yue - Cantonese: 希臘串燒

This dish is a fast food consisting of small pieces of meat and sometimes Vegetable grilled on a skewer. It is usually eaten straight off the skewer while still hot. It can be served with or inside a rolled pita, typically with lemon, sauces, Vegetable such as sliced tomato and onion, and fried potatoes as a side.
Gyros
Category: meat (grilled meat)
Cuisine: Greek
Associated cuisines: Greek
Area: Greece
Countries: Greece
Region: Southern Europe
Other names: ar - Arabic: جروية
ca - Catalan: Pita giros
cs - Czech: Gyros
da - Danish: Gyros
de - German: Gyros
el - Greek: Γύρος
en-simple - Simple English: Gyros
eo - Esperanto: Giros
es - Spanish: Gyros
fa - Persian: جایرو
fi - Finnish: Gyros
fr - French: Gyros
he - Hebrew: גירוס
hr - Croatian: Gyros
hu - Hungarian: Gírosz
hy - Armenian: Գիրոս
id - Indonesian: Gyro
it - Italian: Gyros
ja - Japanese: ギロピタ
jv - Javanese: Gyro
ka - Georgian: გირო
ko - Korean: 기로스
li - Limburgish: Gyros
mk - Macedonian: Гиро
nb - Norwegian Bokmål: Gyros
nl - Dutch: Gyros
pl - Polish: Gyros
pt - Portuguese: Gyros
ru - Russian: Гирос
sk - Slovak: Gyros
sr - Serbian: Гирос
sv - Swedish: Gyros
tr - Turkish: Gyros
ug - Uyghur: گىيروس
uk - Ukrainian: Гірос
vi - Vietnamese: Gyros
zh - Chinese: 希腊旋转烤肉

This dish is meat cooked on a vertical rotisserie, then sliced and served wrapped or stuffed in pita bread, along with other ingredients such as tomato, onion, fried potatoes, and tzatziki.
Chelow kabab
Category: meat (grilled meat)
Cuisine: Iranian
Associated cuisines: Iranian
Area: Golpayegan, Tehran
Countries: Iran
Region: Southern Asia
Other names: ar - Arabic: جلو كباب
az - Azerbaijani: Düyü kababı
bn - Bangla: চিলো কাবাব
de - German: Tschelo Kabāb
es - Spanish: Chelow kabab
eu - Basque: Chelow kabab
fa - Persian: چلوکباب
hy - Armenian: Չելոու քաբաբ
ja - Japanese: チェロウ・キャバーブ
jv - Javanese: Chelow kabab
ko - Korean: 첼로 카바브
ku - Kurdish: Çelokebab
ru - Russian: Челоу-кебаб
sv - Swedish: Chelo kabab

This dish consists of steamed rice (čelow) and one of the many varieties of kebab. This dish is served with accompaniments such as butter, sumac powder, basil, onions, and grilled tomatoes.
Kabab koobideh
Category: skewer, meat (grilled skewer, grilled meat)
Cuisine: Iranian
Associated cuisines: Iranian
Area: Golpayegan, Tehran
Countries: Iran
Region: Southern Asia
Other names: bg - Bulgarian: Кебап Кубиде
es - Spanish: Kebab koobideh
fa - Persian: کباب کوبیده
fr - French: Koubideh
id - Indonesian: Kubideh
jv - Javanese: Kabab koobideh
ko - Korean: 쿠비데 케밥
mzn - Mazanderani: کباب کوبیده
pt - Portuguese: Kebab koobideh
uk - Ukrainian: Кубіде
uz - Uzbek: Kubide kabobi
zh - Chinese: 伊朗碎肉烤串

This dish is a type of kofta kabab made from ground lamb or beef, often mixed with ground pepper and chopped onions.
Kabab barg
Category: meat (grilled meat)
Cuisine: Iranian
Associated cuisines: Iranian
Area: Iran
Countries: Iran
Region: Southern Asia
Other names: el - Greek: Καμπάμπ μπαργκ
es - Spanish: Kabab barg
fa - Persian: کباب برگ
jv - Javanese: Kabab barg
ko - Korean: 바르그 케밥
uz - Uzbek: Kabob barg

This dish is a Persian style barbecued and marinated lamb, chicken or beef kabab dish. The main ingredients of this dish are beef tenderloin, lamb sirloin, or less commonly chicken breast, along with onions and olive oil.
Jujeh kabab
Category: meat (grilled chicken, grilled meat)
Cuisine: Iranian
Associated cuisines: Iranian
Area: Iran
Countries: Iran
Region: Southern Asia
Other names: ar - Arabic: جوجة كباب
bg - Bulgarian: Джудже кебап
de - German: Dschudsche Kabāb
el - Greek: Τζούτζεχ καμπάμπ
es - Spanish: Jujeh kabab
fa - Persian: جوجه‌کباب
jv - Javanese: Jujèh kabab
ko - Korean: 주제 케밥
ku - Kurdish: Cûcikkebab
ru - Russian: Джудже-кебаб
uk - Ukrainian: Джудже-кебаб
uz - Uzbek: Jo'ja kabob

This dish consists of grilled chunks of chicken which are sometimes with bone and other times without bone. It is common to marinate the chunks in minced onion, lemon juice and saffron.
Shawarma
Category: wrap (chicken wrap)
Cuisine: Levantine
Associated cuisines: Levantine
Area: Levant
Countries: Lebanon, Syria, Jordan, Palestine, Israel, Cyprus
Region: Western Asia
Other names: af - Afrikaans: Shawarma
ar - Arabic: شاورما
arz - Egyptian Arabic: شاورما
az - Azerbaijani: Şavarma
bcl - Central Bikol: Shawarma
be - Belarusian: Шаўрма
be-tarask - Belarusian (Taraškievica orthography): Шавэрма
bew - Betawi: Sawarma
bn - Bangla: শর্মা
ca - Catalan: Xauarma
ckb - Central Kurdish: شاورمە
crh - Crimean Tatar: Şavurma
cs - Czech: Šavarma
cv - Chuvash: Çавăрма
cy - Welsh: Siawarma
da - Danish: Shawarma
de - German: Schawarma
el - Greek: Σαουαρμά
en-simple - Simple English: Shawarma
eo - Esperanto: Ŝavarmo
es - Spanish: Shawarma
eu - Basque: Xawarma
fa - Persian: شاورما
fr - French: Chawarma
gl - Galician: Xawarma
ha - Hausa: Shawarma
he - Hebrew: שווארמה
hi - Hindi: शवर्मा
hy - Armenian: Շաուրմա
id - Indonesian: Syawarma
it - Italian: Shawarma
ja - Japanese: シャワルマ
jv - Javanese: Shawarma
ka - Georgian: შაურმა
kk - Kazakh: Шауырма
kn - Kannada: ಶೋರ್ಮಾ
ko - Korean: 샤와르마
ln - Lingala: Shawarma
lv - Latvian: Šaverma
mk - Macedonian: Шаварма
ml - Malayalam: ഷവർമ്മ
mr - Marathi: शोरमा
ms - Malay: Shawarma
nb - Norwegian Bokmål: Shawarma
new - Newari: शवरमा
nl - Dutch: Shoarma
or - Odia: ଶୱର୍ମା
pa - Punjabi: ਸ਼ਵਰਮਾ
pl - Polish: Szawarma
pt - Portuguese: Xauarma
ro - Romanian: Șaorma
ru - Russian: Шаурма
rue - Rusyn: Шаурма
sr - Serbian: Шаварма
sv - Swedish: Shawarma
ta - Tamil: சவர்மா
th - Thai: ชาวัรมา
tl - Tagalog: Shawarma
tr - Turkish: Şavurma
ug - Uyghur: شاۋارما
uk - Ukrainian: Шаурма
ur - Urdu: شاورما
uz - Uzbek: Shauarma
vep - Veps: Šaverm
vi - Vietnamese: Shawarma
yi - Yiddish: שווארמא
yue - Cantonese: 沙威瑪
zh - Chinese: 沙威玛

This dish consists of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit. Traditionally made with lamb or mutton, it may also be made with chicken, turkey meat, beef, falafel or veal.
Sate
Category: skewer, meat (grilled skewer, grilled meat)
Cuisine: Indonesian
Associated cuisines: Indonesian, Malaysian, Filipino, Singaporean, Thai
Area: Java
Countries: Indonesia
Region: South Eastern Asia
Other names: ar - Arabic: ساتاي
az - Azerbaijani: Sate
bcl - Central Bikol: Satay
bjn - Banjar: Sété
ca - Catalan: Satai
cs - Czech: Saté
de - German: Saté
el - Greek: Σατέ
en-simple - Simple English: Satay
eo - Esperanto: Sateo
es - Spanish: Satay
eu - Basque: Satay
fa - Persian: ساتای
fr - French: Sate
id - Indonesian: Sate
it - Italian: Saté
ja - Japanese: サテ
jv - Javanese: Saté
ka - Georgian: სატაი
kge - Komering: Sate
ko - Korean: 사테
mad - Madurese: Sattè
min - Minangkabau: Sate
ms - Malay: Sate
my - Burmese: ဆာတေး
nl - Dutch: Saté
pl - Polish: Satay
pt - Portuguese: Satay
ru - Russian: Сате
su - Sundanese: Saté
sv - Swedish: Satay
ta - Tamil: சாத்தே
th - Thai: สะเต๊ะ
tl - Tagalog: Sate
tr - Turkish: Satay
uk - Ukrainian: Сате
vi - Vietnamese: Thịt nướng xâu
wuu - Wu: 沙嗲
yue - Cantonese: 沙嗲串
zh - Chinese: 沙嗲

This dish consists of seasoned, skewered and grilled meat, served with a sauce. This dish may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; bamboo skewers are often used, while rustic style of preparations employ skewers from the midrib of the coconut palm frond.
Yakitori
Category: skewer, meat (grilled skewer, grilled chicken)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: af - Afrikaans: Yakitori
ar - Arabic: ياكيتوري
arz - Egyptian Arabic: ياكيتورى
bg - Bulgarian: Якитори
ca - Catalan: Yakitori
da - Danish: Yakitori
de - German: Yakitori
el - Greek: Γιακιτόρι
eo - Esperanto: Jakitorio
es - Spanish: Yakitori
eu - Basque: Yakitori
fa - Persian: یاکی‌توری
fi - Finnish: Yakitori
fr - French: Yakitori
hu - Hungarian: Jakitori
hy - Armenian: Յակիտորի
id - Indonesian: Yakitori
it - Italian: Yakitori
ja - Japanese: 焼き鳥
jv - Javanese: Yakitori
ko - Korean: 야키토리
ln - Lingala: Yakitori
ms - Malay: Yakitori
nl - Dutch: Yakitori
pl - Polish: Yakitori
pt - Portuguese: Yakitori
ru - Russian: Якитори
sv - Swedish: Yakitori
th - Thai: ยากิโตริ
tr - Turkish: Yakitori
uk - Ukrainian: Якіторі
uz - Uzbek: Yakitori
vi - Vietnamese: Yakitori
yue - Cantonese: 日式雞肉串
zh - Chinese: 日式烤雞串

The dish is a Japanese type of skewered chicken. Its preparation involves attaching the bit-sized cut meat to a skewer, typically made of bamboo, after which it is grilled over a charcoal fire. During or after cooking, the meat is typically seasoned with sauce or salt.
Pisang Molen
Category: snack (fritter)
Cuisine: Indian Subcontinent
Associated cuisines: Indian Subcontinent
Area: Indian subcontinent
Countries: India
Region: Southern Asia
Other names: ban - Balinese: Godoh biu
bjn - Banjar: Gaguduh pisang
en-simple - Simple English: Banana fritter
fr - French: Beignet de banane
id - Indonesian: Pisang goreng
ja - Japanese: 揚げバナナ
jv - Javanese: Gedhang gorèng
ml - Malayalam: പഴംപൊരി
ms - Malay: Pisang goreng
nl - Dutch: Gebakken banaan
pl - Polish: Pisang goreng
su - Sundanese: Goréng cau
ta - Tamil: பழம்பொரி
th - Thai: กล้วยแขก
tl - Tagalog: Maruya
tr - Turkish: Muz kızartması
vi - Vietnamese: Chuối chiên
yue - Cantonese: 炸香蕉
zh - Chinese: 炸香蕉

The dish is a fritter made by deep frying battered banana or plantain in hot cooking oil.
Pisang Goreng
Category: fritter (banana fritter)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Indonesia
Countries: Indonesia
Region: South Eastern Asia
Other names: ban - Balinese: Godoh biu
bjn - Banjar: Gaguduh pisang
en-simple - Simple English: Banana fritter
fr - French: Beignet de banane
id - Indonesian: Pisang goreng
ja - Japanese: 揚げバナナ
jv - Javanese: Gedhang gorèng
ml - Malayalam: പഴംപൊരി
ms - Malay: Pisang goreng
nl - Dutch: Gebakken banaan
pl - Polish: Pisang goreng
su - Sundanese: Goréng cau
ta - Tamil: பழம்பொரி
th - Thai: กล้วยแขก
tl - Tagalog: Maruya
tr - Turkish: Muz kızartması
vi - Vietnamese: Chuối chiên
yue - Cantonese: 炸香蕉
zh - Chinese: 炸香蕉

The dish is made by banana. The banana is often battered and then deep fried in ample palm oil.
Maruya
Category: fritter (banana fritter)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines
Countries: Philippines
Region: South Eastern Asia
Other names: ban - Balinese: Godoh biu
bjn - Banjar: Gaguduh pisang
en-simple - Simple English: Banana fritter
fr - French: Beignet de banane
id - Indonesian: Pisang goreng
ja - Japanese: 揚げバナナ
jv - Javanese: Gedhang gorèng
ml - Malayalam: പഴംപൊരി
ms - Malay: Pisang goreng
nl - Dutch: Gebakken banaan
pl - Polish: Pisang goreng
su - Sundanese: Goréng cau
ta - Tamil: பழம்பொரி
th - Thai: กล้วยแขก
tl - Tagalog: Maruya
tr - Turkish: Muz kızartması
vi - Vietnamese: Chuối chiên
yue - Cantonese: 炸香蕉
zh - Chinese: 炸香蕉

The dish is made by bananas cooked with batter.
Kluai khaek
Category: fritter (banana fritter)
Cuisine: Thai
Associated cuisines: Thai
Area: Thailand
Countries: Thailand
Region: South Eastern Asia
Other names: ban - Balinese: Godoh biu
bjn - Banjar: Gaguduh pisang
en-simple - Simple English: Banana fritter
fr - French: Beignet de banane
id - Indonesian: Pisang goreng
ja - Japanese: 揚げバナナ
jv - Javanese: Gedhang gorèng
ml - Malayalam: പഴംപൊരി
ms - Malay: Pisang goreng
nl - Dutch: Gebakken banaan
pl - Polish: Pisang goreng
su - Sundanese: Goréng cau
ta - Tamil: பழம்பொரி
th - Thai: กล้วยแขก
tl - Tagalog: Maruya
tr - Turkish: Muz kızartması
vi - Vietnamese: Chuối chiên
yue - Cantonese: 炸香蕉
zh - Chinese: 炸香蕉

The dish is made from fried, floured banana commonly topped with white sesame.
chuối chiên
Category: fritter (banana fritter)
Cuisine: Vietnamese
Associated cuisines: Vietnamese
Area: Vietnam
Countries: Vietnam
Region: South Eastern Asia
Other names: ban - Balinese: Godoh biu
bjn - Banjar: Gaguduh pisang
en-simple - Simple English: Banana fritter
fr - French: Beignet de banane
id - Indonesian: Pisang goreng
ja - Japanese: 揚げバナナ
jv - Javanese: Gedhang gorèng
ml - Malayalam: പഴംപൊരി
ms - Malay: Pisang goreng
nl - Dutch: Gebakken banaan
pl - Polish: Pisang goreng
su - Sundanese: Goréng cau
ta - Tamil: பழம்பொரி
th - Thai: กล้วยแขก
tl - Tagalog: Maruya
tr - Turkish: Muz kızartması
vi - Vietnamese: Chuối chiên
yue - Cantonese: 炸香蕉
zh - Chinese: 炸香蕉

The dish after deep frying, banana fritters are drizzled with rum or rice wine and ignited to further crisp them.
Agedashi dōfu
Category: tofu (fried tofu)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: توفو مقلي
es - Spanish: Agedashi tofu
fr - French: Agedashi dofu
it - Italian: Agedashi tofu
ja - Japanese: 揚げ出し豆腐
jv - Javanese: Agedashi dōfu
ko - Korean: 아게다시도후
sv - Swedish: Agedashi tofu
th - Thai: อาเงดาชิโดฟุ
uk - Ukrainian: Аґедаші дофу
vi - Vietnamese: Agedashi dōfu
zh - Chinese: 炸豆腐

The dish is a hot tofu dish. Soft or medium-firm silken tofu (kinugoshi) is cut into cubes, before being lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It is then served in a hot broth (tentsuyu) made of dashi, mirin, and shō-yu (Japanese soy sauce), with finely-chopped negi (a type of spring onion) and grated daikon or katsuobushi (dried skipjack tuna flakes) sprinkled on top.
Tofu skin
Category: soybeans (soybeans)
Cuisine: Chinese, Korean, Japanese
Associated cuisines: Chinese, Korean, Japanese
Area: China, Korea, Japan
Countries: China, Korea, Japan
Region: Eastern Asia
Other names: ar - Arabic: جلد التوفو
da - Danish: Yuba
de - German: Yuba
eo - Esperanto: Jubo
es - Spanish: Yuba
fr - French: Peau de tofu
he - Hebrew: יובה
id - Indonesian: Kembang tahu
it - Italian: Yuba
ja - Japanese: ゆば
jv - Javanese: Kembang tahu
ko - Korean: 두부껍질
lt - Lithuanian: Juba
pl - Polish: Yuba
pt - Portuguese: Yuba
th - Thai: ฟองเต้าหู้
tr - Turkish: Yuba
vi - Vietnamese: Tàu hủ ky
zh - Chinese: 腐皮

The dish is a food item made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin composed primarily of a soy protein-lipid complex forms on the liquid surface.
Chanpurū
Category: stir fry (stir fry)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Okinawa
Countries: Japan
Region: Eastern Asia
Other names: da - Danish: Champuruu
de - German: Champurū
es - Spanish: Chanpurū
fr - French: Chanpurū
id - Indonesian: Chanpurū
ja - Japanese: チャンプルー
jv - Javanese: Chanpurū
ko - Korean: 찬푸루
ms - Malay: Chanpurū
pt - Portuguese: Chanpurū
ru - Russian: Тямпуру
th - Thai: จัมปูรู
tr - Turkish: Chanpurū
uk - Ukrainian: Чанпуру
vi - Vietnamese: Chanpurū
zh - Chinese: 冲绳杂炒

The dish consists of tofu combined with some kind of vegetable, meat, or fish.
Doenjang jjigae
Category: stew (stew)
Cuisine: Korean
Associated cuisines: Korean
Area: Korea
Countries: Korea
Region: Eastern Asia
Other names: ar - Arabic: دوينجانغ زيغيه
bn - Bangla: দোয়েনজাং-জজিগে
es - Spanish: Doenjang jjigae
id - Indonesian: Doenjangjjigae
it - Italian: Doenjang-jjigae
ja - Japanese: テンジャンチゲ
jv - Javanese: Doenjangjjigae
ko - Korean: 된장찌개
ms - Malay: Doenjang jjigae
pl - Polish: Doenjang jjigae
ru - Russian: Твенджан ччигэ
vi - Vietnamese: Doenjang jjigae
zh - Chinese: 大酱汤

This dish is made from the primary ingredient of soybean paste, and additional optional ingredients Vegetable, seafood, and meat.
Douhua
Category: pudding (tofu, pudding)
Cuisine: Chinese
Associated cuisines: Chinese, Singaporean, Cantonese, Taiwanese, Hong Kong
Area: China
Countries: China
Region: Eastern Asia
Other names: es - Spanish: Douhua
fr - French: Fleur de tofu
id - Indonesian: Tauhue
it - Italian: Douhua
ja - Japanese: 豆花
jv - Javanese: Douhua
km - Khmer: តៅហ៊ូខន់
ko - Korean: 두부 푸딩
ms - Malay: Tau fu fah
th - Thai: เต้าฮวย
uk - Ukrainian: Доухуа
vi - Vietnamese: Tào phớ
yue - Cantonese: 豆腐花
za - Zhuang: Daeuhfouhva
zh - Chinese: 豆花

This dish is a sweet or savoury snack made with silken tofu. It is also referred to as tofu pudding, soybean pudding, or tofu brains.
Dubu-kimchi
Category: side dish, tofu, vegetable (fermented vegetable)
Cuisine: Korean
Associated cuisines: Korean
Area: Korea
Countries: Korea
Region: Eastern Asia
Other names: ar - Arabic: دوبو كيمتشي
es - Spanish: Dubu kimchi
fr - French: Dubu gimchi
hu - Hungarian: Tubu kimcshi
id - Indonesian: Dubu kimchi
jv - Javanese: Dubu-kimchi
ko - Korean: 두부김치
ms - Malay: Dubu kimchi
vi - Vietnamese: Dubu kimchi

This dish consists of tofu (dubu) and stir-fried kimchi. Soft, warm, blanched tofu is served with well-fermented, tangy baechu-kimchi (napa cabbage kimchi) stir-fried with pork.
Ganmodoki
Category: fritter (tofu fritter)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ca - Catalan: Ganmodoki
es - Spanish: Ganmodoki
fr - French: Ganmodoki
id - Indonesian: Ganmodoki
it - Italian: Ganmodoki
ja - Japanese: がんもどき
jv - Javanese: Ganmodoki
kk - Kazakh: Гаммодоктер
ko - Korean: 간모도키
ru - Russian: Гаммодоки
th - Thai: กัมโมโดกิ
uk - Ukrainian: Гаммодокі

The dish is a fried tofu fritter made with Vegetable such as carrots, lotus roots, and burdock with sometimes egg.
Hiyayakko
Category: tofu (chilled tofu)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: es - Spanish: Hiyayakko
fi - Finnish: Hiyayakko
fr - French: Hiyayakko
ja - Japanese: 冷奴
jv - Javanese: Hiyayakko
ko - Korean: 히야얏코
th - Thai: ฮิยายักโกะ
vi - Vietnamese: Hiyayakko
zh - Chinese: 奴豆腐

The dish is a chilled tofu dressed with toppings.
Inarizushi
Category: tofu (fried tofu)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Kanto, Kansai
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

This dish is a pouch of fried tofu typically filled with vinegared-rice part of sushi alone or additionally filled with carrot and shiitake mushrooms.
Kupat tahu
Category: tofu, rice (rice cake, fried tofu)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Bandung, Magelang, Brebes
Countries: Indonesia
Region: South Eastern Asia
Other names: as - Assamese: কেটুপাত
ban - Balinese: Tipat
bjn - Banjar: Katupat
ceb - Cebuano: Puso
de - German: Ketupat
es - Spanish: Ketupat
fa - Persian: کتوپات
fr - French: Ketupat
id - Indonesian: Ketupat
it - Italian: Ketupat
jv - Javanese: Kupat
kge - Komering: Katupat
ko - Korean: 크투팟
min - Minangkabau: Katupek
ms - Malay: Ketupat
nan - Minnan: Ketupat
nb - Norwegian Bokmål: Ketupat
nia - Nias: Tamböyö
pl - Polish: Ketupat
ru - Russian: Кетупат
su - Sundanese: Kupat
sv - Swedish: Ketupat
th - Thai: ข้าวต้มใบกะพ้อ
tl - Tagalog: Bugnoy
uk - Ukrainian: Кетупат
yue - Cantonese: 馬拉糭
zh - Chinese: 克圖帕

The dish is a rice cake served with peanut sauce topped with crispy crackers.
Mapo tofu
Category: tofu (spicy tofu, mixed tofu)
Cuisine: Sichuan
Associated cuisines: Sichuan
Area: Chengdu
Countries: China
Region: Eastern Asia
Other names: ca - Catalan: Mapo doufu
de - German: Mapo Tofu
es - Spanish: Mapo doufu
fr - French: Mapo doufu
id - Indonesian: Mapo tahu
it - Italian: Mapo tofu
ja - Japanese: 麻婆豆腐
jv - Javanese: Mapo tahu
ko - Korean: 마파두부
la - Latin: Caseus soiae ani maculatae
nb - Norwegian Bokmål: Mapo doufu
pt - Portuguese: Mapo doufu
sv - Swedish: Mapo doufu
th - Thai: หมาผัวโต้วฟู
uk - Ukrainian: Мапо Тофу
vi - Vietnamese: Đậu hủ Tứ Xuyên
yue - Cantonese: 麻婆豆腐
zh - Chinese: 麻婆豆腐

This dish consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broad bean and chili paste), and douchi (fermented black beans), along with minced meat, traditionally beef
Pidan doufu
Category: tofu (silken tofu, chilled tofu)
Cuisine: Chinese
Associated cuisines: Chinese
Area: China
Countries: China
Region: Eastern Asia
Other names: th - Thai: เต้าหู้ไข่เยี่ยวม้า

This dish is a cold tofu dish consisting of slices of silken tofu topped with diced thousand-year-old eggs, minced garlic and spring onion, and a splash of soy sauce and Chinese vinegar.