worldcuisines/food-kb-v1.1 huggingface dataset:
Sukiyaki
Category: hot pot (boiled meat, boiled vegetable)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: سوكيياكي
be - Belarusian: Сукіякі
ca - Catalan: Sukiyaki
cs - Czech: Sukijaki
da - Danish: Sukiyaki
de - German: Sukiyaki
en-simple - Simple English: Sukiyaki
eo - Esperanto: Sukijako
es - Spanish: Sukiyaki
fa - Persian: سوکی‌یاکی
fi - Finnish: Sukiyaki
fr - French: Sukiyaki
hu - Hungarian: Szukijaki
id - Indonesian: Sukiyaki
it - Italian: Sukiyaki
ja - Japanese: すき焼き
jv - Javanese: Sukiyaki
ka - Georgian: სუკიაკი
ko - Korean: 스키야키
ms - Malay: Sukiyaki
nl - Dutch: Sukiyaki
pl - Polish: Sukiyaki
pt - Portuguese: Sukiyaki
ru - Russian: Сукияки
si - Sinhala: සුකියාකි
sl - Slovenian: Sukijaki
sq - Albanian: Sukiyaki
sv - Swedish: Sukiyaki
th - Thai: สุกียากี้
tr - Turkish: Sukiyaki
uk - Ukrainian: Сукіякі
uz - Uzbek: Sukiyaki taomi
vi - Vietnamese: Sukiyaki
yue - Cantonese: 壽喜燒
zh - Chinese: 壽喜燒

The dish  is a Japanese dish that is prepared and served in the nabemono (Japanese hot pot) style consists of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside Vegetable and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin.
Green laver
Category: seaweed (seaweed)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: المرحضة الخضراء
bjn - Banjar: Aonori
cs - Czech: Aonori
da - Danish: Tarmtang
de - German: Aonori
es - Spanish: Aonori
eu - Basque: Aonori
fa - Persian: آئونوری
fr - French: Aonori
id - Indonesian: Aonori
ja - Japanese: アオノリ
ko - Korean: 파래
ms - Malay: Aonori
ro - Romanian: Aonori
th - Thai: อาโอโนริ
uk - Ukrainian: Аонорі
zh - Chinese: 青海苔

The dish is a type of edible green seaweed, including species from the genera Monostroma and Ulva (Ulva prolifera, Ulva pertusa, Ulva intestinalis)
Kagoshima ramen
Category: noodle (noodle soup)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Kagoshima
Countries: Japan
Region: Eastern Asia
Other names: ja - Japanese: 鹿児島ラーメン

The dish is a ramen dish which is offered in Kagoshima Prefecture, in southern Japan.
Hiyashi chūka
Category: noodle (noodle soup)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: es - Spanish: Hiyashi chūka
fa - Persian: هیاشی‌چوکا
fr - French: Hiyashi chūka
ja - Japanese: 冷やし中華
jv - Javanese: Hiyashi chūka
ko - Korean: 히야시추카
pt - Portuguese: Hiyashi chūka
ru - Russian: Хияси-тюка
uk - Ukrainian: Хіясі-тюка
vi - Vietnamese: Higashi chūka
yue - Cantonese: 中華冷麪
zh - Chinese: 冷中華

The dish is a Chinese-style Japanese dish consisting of chilled Chinese noodles with various toppings served in the summer.
Chinsukō
Category: biscuit (biscuit)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Okinawa
Countries: Japan
Region: Eastern Asia
Other names: es - Spanish: Chinsukō
fa - Persian: چینسوکو
id - Indonesian: Chinsuko
it - Italian: Chinsuko
ja - Japanese: ちんすこう
jv - Javanese: Chinsuko
ko - Korean: 친스코
lzh - Literary Chinese: 金楚糕
pa - Punjabi: ਚਿਨਸੁਕੋ
pt - Portuguese: Chinsuko
uk - Ukrainian: Чінсуко
zh - Chinese: 金楚糕

The dish is a traditional sweet often sold as a souvenir. It is a small biscuit made of mostly lard and flour, with a mild and sweet flavor similar to shortbread.
Coffee jelly
Category: dessert (jelly)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Okinawa
Countries: Japan
Region: Eastern Asia
Other names: es - Spanish: Gelatina de café
fa - Persian: ژله قهوه
hy - Armenian: Սրճային ժելե
ja - Japanese: コーヒーゼリー
jv - Javanese: Jéli kopi
ko - Korean: 커피 젤리
pa - Punjabi: ਕਾਫ਼ੀ ਜੈਲੀ
pt - Portuguese: Gelatina de café
ru - Russian: Кофейное желе
uk - Ukrainian: Кавове желе
uz - Uzbek: Qahvali jele

The dish is a jelly dessert flavored with coffee and sugar.
Green tea ice cream
Category: dessert (ice cream)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: el - Greek: Παγωτό με πράσινο τσάι
es - Spanish: Helado de té verde
fa - Persian: بستنی چای سبز
he - Hebrew: גלידת תה ירוק
id - Indonesian: Es krim teh hijau
it - Italian: Gelato al tè verde
ja - Japanese: 抹茶アイスクリーム
jv - Javanese: Ès krim tèh ijo
ka - Georgian: მწვანე ჩაის ნაყინი
ko - Korean: 녹차 아이스크림
ms - Malay: Aiskrim teh hijau
pt - Portuguese: Sorvete de chá verde
tr - Turkish: Yeşil çaylı dondurma
vi - Vietnamese: Kem trà xanh
yue - Cantonese: 綠茶雪糕

The dish is ice cream flavored with matcha, or green tea.
Hakuto jelly
Category: dessert (jelly)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: fa - Persian: ژله هاکوتو
pa - Punjabi: ਹਾਕੂਤੋ ਜੈਲੀ
pt - Portuguese: Gelatina de hakuto

The dish is made using the juice of ripe peaches and mineral-rich spring water. The texture is very smooth and soft, similar to the texture of the fruit itself.
Sata andagi
Category: doughnut (fried dough)
Cuisine: Chinese
Associated cuisines: Chinese
Area: South China, Okinawa
Countries: China, Japan
Region: Eastern Asia
Other names: cs - Czech: Sata andagi
es - Spanish: Sātā andāgī
fa - Persian: ساتا آنداگی
fr - French: Sata andagi
id - Indonesian: Sata andagi
it - Italian: Sata andagi
ja - Japanese: サーターアンダーギー
jv - Javanese: Sata Andagi
ko - Korean: 사타안다기
pt - Portuguese: Sata andagi
yue - Cantonese: 沙翁
zh - Chinese: 沙翁

The dish is a sweet deep fried bun of dough similar to a doughnut. It is typically prepared so that the outside is crispy and browned while the inside is light and cake-like.
Tokyo Banana
Category: dessert (cake)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Tokyo
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: موزة طوكيو
id - Indonesian: Tokyo Banana
ja - Japanese: 東京ばな奈
jv - Javanese: Tokyo Banana
ko - Korean: 도쿄바나나
ms - Malay: Tokyo Banana
uk - Ukrainian: Токійський банан
vi - Vietnamese: Tokyo Banana
zh - Chinese: 東京香蕉

The dish is banana-shaped sponge cake with cream filling.
Kakigōri
Category: dessert (shaved ice)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: كاكيجوري
ca - Catalan: Kakigori
de - German: Kakigōri
es - Spanish: Kakigōri
fi - Finnish: Kakigōri
fr - French: Kakigōri
id - Indonesian: Kakigōri
it - Italian: Kakigōri
ja - Japanese: かき氷
jv - Javanese: Kakigōri
ko - Korean: 카키고리
pl - Polish: Kakigōri
pt - Portuguese: Kakigōri
sv - Swedish: Kakigori
th - Thai: คากิโงริ
tr - Turkish: Kakigōri
uk - Ukrainian: Какігорі
uz - Uzbek: Kakigōri
vi - Vietnamese: Kakigōri

The dish is a shaved ice dessert flavored with syrup and a sweetener, often condensed milk.
Wagashi
Category: confectionery (confectionery)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: واغاشي
ca - Catalan: Wagashi
cs - Czech: Wagaši
da - Danish: Wagashi
de - German: Japanische Süßigkeiten
eo - Esperanto: Japana dolĉaĵo
es - Spanish: Wagashi
fa - Persian: واگاشی
fi - Finnish: Wagashi
fr - French: Wagashi
id - Indonesian: Wagashi
it - Italian: Wagashi
ja - Japanese: 和菓子
jv - Javanese: Wagashi
ko - Korean: 화과자
mk - Macedonian: Вагаши
nl - Dutch: Wagashi
pl - Polish: Wagashi
pt - Portuguese: Wagashi
ro - Romanian: Wagashi
ru - Russian: Вагаси
sv - Swedish: Wagashi
th - Thai: วางาชิ
tr - Turkish: Wagashi
uk - Ukrainian: Ваґасі
uz - Uzbek: Wagashi
vi - Vietnamese: Wagashi
yue - Cantonese: 和菓子
zh - Chinese: 和菓子

The dish is a traditional confection made of rice cake, red bean paste, and fruit.
Muroran curry ramen
Category: noodle (noodle soup)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Muroran, Noboribetsu, Date, Tōyako
Countries: Japan
Region: Eastern Asia
Other names: id - Indonesian: Ramen kari Muroran
ja - Japanese: 室蘭カレーラーメン
jv - Javanese: Ramén kari Muroran
ko - Korean: 무로란 카레라멘
ms - Malay: Ramen kari Muroran
th - Thai: ราเม็งแกงกะหรี่มูโรรัง

The dish is a curry-flavored ramen noodle dish.
Red bean paste
Category: sweet paste (sweet paste)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: عجينة فاصولياء الازوكي
az - Azerbaijani: Anko
bn - Bangla: লাল বিন পেস্ট
ca - Catalan: Anko
da - Danish: Rød bønnepasta
de - German: Rote Bohnenpaste
eo - Esperanto: Anno
es - Spanish: Anko
fa - Persian: آنکو
fi - Finnish: Punapaputahna
fr - French: Anko
gl - Galician: Anko
hu - Hungarian: Vörösbabkrém
id - Indonesian: Selai kacang merah
it - Italian: Anko
ja - Japanese: 小豆餡
jv - Javanese: Pasta kacang abang
ko - Korean: 팥소
ms - Malay: Pes kacang merah
nl - Dutch: Anko
pa - Punjabi: ਲਾਲ ਬੀਨ ਪੇਸਟ
pl - Polish: Anko
pt - Portuguese: Anko
ro - Romanian: Anko
ru - Russian: Анко
th - Thai: ถั่วแดงกวน
tr - Turkish: Kırmızı fasulye ezmesi
uk - Ukrainian: Анко
vi - Vietnamese: Tương đậu đỏ
yue - Cantonese: 豆沙

The dish is prepared by boiling the beans, then mashing or grinding them. At this stage, the paste can be sweetened or left as it is. The color of the paste is usually dark red, which comes from the husk of the beans.
Akumaki
Category: confectionery (confectionery)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Kagoshima, Miyazaki, Kumamoto Prefecture
Countries: Japan
Region: Eastern Asia
Other names: es - Spanish: Akumaki
fa - Persian: آکوماکی
fr - French: Akumaki
ja - Japanese: あくまき
pt - Portuguese: Akumaki
uk - Ukrainian: Акумакі

The dish is made by soaking glutinous rice wrapped in bamboo leaves in overnight. Because it's slightly bitter, it's typically eaten with blended sugar and toasted soybean flour, with a little salt or soaked in honey.
Amanattō
Category: confectionery (confectionery)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: أماناتو
eo - Esperanto: Amanattō
es - Spanish: Amanattō
fa - Persian: آماناتو
fr - French: Amanattō
he - Hebrew: אמאנאטו
it - Italian: Amanattō
ja - Japanese: 甘納豆
pa - Punjabi: ਆਮਾਨਾਤੋ
pt - Portuguese: Amanattō
ru - Russian: Аманатто
th - Thai: อามานัตโต
uk - Ukrainian: Аманатто
uz - Uzbek: Amanatto
vi - Vietnamese: Amanattō
zh - Chinese: 甘纳豆

The dish is a traditional confectionery made of azuki or other beans, covered with refined sugar after simmering with sugar syrup and drying.
Raindrop cake
Category: confectionery (confectionery)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: كعكة قطرة المطر
bn - Bangla: রেইনড্রপ কেক
de - German: Regentropfenkuchen
el - Greek: Κέικ σταγόνας βροχής
en-simple - Simple English: Raindrop cake
eo - Esperanto: Pluvguta kuko
es - Spanish: Raindrop cake
fa - Persian: کیک قطره‌ای
fi - Finnish: Sadepisaraleivos
fr - French: Gâteau goutte de pluie
he - Hebrew: עוגת טיפת גשם
hi - Hindi: रेनड्रॉप केक
id - Indonesian: Kue tetesan air hujan
it - Italian: Mizu shingen mochi
ja - Japanese: 水信玄餅
ko - Korean: 물방울떡
mk - Macedonian: Торта со капки дожд
ms - Malay: Kek titisan hujan
nl - Dutch: Mizu shingen mochi
pl - Polish: Kropla deszczu
pt - Portuguese: Bolo gota de chuva
ru - Russian: Дождевая капля
sk - Slovak: Koláč dažďovej kvapky
sv - Swedish: Regndroppskaka
te - Telugu: రెయిన్‌డ్రాప్ కేక్
tr - Turkish: Yağmur damlası keki
uk - Ukrainian: Дощова крапля
uz - Uzbek: Yomgʻir tomchisi shirinligi
vi - Vietnamese: Bánh giọt mưa
zh - Chinese: 水信玄餅

The dish is a confection made of water and agar that resembles a large raindrop.
Sakuramochi
Category: confectionery (confectionery)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: de - German: Sakuramochi
eo - Esperanto: Sakura moĉio
es - Spanish: Sakuramochi
fa - Persian: ساکورا موچی
fr - French: Sakuramochi
hu - Hungarian: Szakuramocsi
id - Indonesian: Sakuramochi
ja - Japanese: 桜餅
ko - Korean: 사쿠라모치
pt - Portuguese: Sakuramochi
th - Thai: โมจิซากูระ
tl - Tagalog: Sakuramochi
tr - Turkish: Sakuramochi
uk - Ukrainian: Сакура-мочі
uz - Uzbek: Sakuramochi
vi - Vietnamese: Sakuramochi

The dish is a confection consisting of sweet, pink-colored rice cake with red bean paste filling, wrapped in a pickled cherry blossom leaf, which may or may not be eaten depending on individual preference.
Tokoroten
Category: confectionery (confectionery)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: da - Danish: Tokoroten
de - German: Tokoroten
fa - Persian: توکوروتن
fr - French: Tokoroten
ja - Japanese: ところてん
ko - Korean: 도코로텐
pt - Portuguese: Tokoroten
vi - Vietnamese: Tokoroten

The dish is a gelatinous dish in Japanese cuisine, made from agarophyte seaweed.
Suama
Category: confectionery (confectionery)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: fa - Persian: سوآما
ja - Japanese: すあま

The dish is made of non-glutinous rice flour, hot water, and sugar characterized by its red food dye.
Shiruko
Category: dessert (sweet porridge)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: أوشيروكو
az - Azerbaijani: Şiruko şorbası
da - Danish: Shiruko
de - German: Shiruko
eo - Esperanto: Shiruko
es - Spanish: Shiruko
fa - Persian: اوشیروکو
id - Indonesian: Shiruko
it - Italian: Shiruko
ja - Japanese: 汁粉
jv - Javanese: Shiruko
ko - Korean: 시루코
pt - Portuguese: Shiruko
ru - Russian: Сируко
sq - Albanian: Shiruko
th - Thai: ชิรูโกะ
tr - Turkish: Shiruko
uk - Ukrainian: Шіруко
vi - Vietnamese: Shiruko
yue - Cantonese: 汁粉
zh - Chinese: 汁粉

The dish is a sweet porridge of red beans boiled and crushed, served in a bowl with mochi.
Namagashi
Category: sweets (fruit jellies, sweetened bean paste)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: eo - Esperanto: Namagashi
es - Spanish: Namagashi
fa - Persian: ناماگاشی
fr - French: Namagashi
ja - Japanese: 生菓子
nl - Dutch: Namagashi
pa - Punjabi: ਨਾਮਾਗਾਸ਼ੀ

This sweet may contain fruit jellies, other gelatines, or sweetened bean paste. It is detailed, designed with using seasonal and natural motifs such as leaves and flowers to reflect the various objects of nature in four seasons.
Warabimochi
Category: snack, dessert (bracken starch, soybean flour)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: az - Azerbaijani: Varabimoçi
bg - Bulgarian: Уараби мочи
de - German: Warabimochi
en-simple - Simple English: Warabimochi
es - Spanish: Warabimochi
fa - Persian: وارابی موچی
fr - French: Warabimochi
ja - Japanese: わらびもち
jv - Javanese: Warabimochi
ru - Russian: Варабимоти
sv - Swedish: Warabimochi
th - Thai: วาราบิโมจิ
tr - Turkish: Warabimochi
uk - Ukrainian: Варабімочі
vi - Vietnamese: Warabimochi
yue - Cantonese: 蕨餅
zh - Chinese: 蕨餅

This confection is made from bracken starch and covered or dipped in sweet toasted soybean flour. Sugar syrup is sometimes poured on top before serving as an added sweetener.
Wasanbon
Category: sweets, sugar (sugarcane)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Tokushima, Kagawa, Shikoku
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: وسنبون
de - German: Wasanbon
es - Spanish: Wasanbon
fa - Persian: واسانبون
fi - Finnish: Wasanbon
fr - French: Wasanbon
id - Indonesian: Wasanbon
ja - Japanese: 和三盆
pt - Portuguese: Wasanbon
ru - Russian: Васанбон
zh - Chinese: 和三盆

This fine-grained sugar is often used for sweets and made from thin sugarcane plants (Saccharum sinense).
Imagawayaki
Category: snack, dessert (batter, red bean paste)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan, Taiwan, South Korea, Malaysia, Philippines
Region: South Eastern Asia
Other names: ar - Arabic: إيماغاواياكي
da - Danish: Imagawayaki
de - German: Imagawayaki
en-simple - Simple English: Imagawayaki
es - Spanish: Imagawayaki
fa - Persian: ایماگاوایاکی
fr - French: Imagawayaki
id - Indonesian: Imagawayaki
it - Italian: Imagawayaki
ja - Japanese: 今川焼き
jv - Javanese: Imagawayaki
ko - Korean: 이마가와야키
nl - Dutch: Imagawayaki
pt - Portuguese: Imagawayaki
ru - Russian: Имагаваяки
tr - Turkish: Imagawayaki
uk - Ukrainian: Імаґаваякі
vi - Vietnamese: Imagawayaki
zh - Chinese: 今川燒

This dessert is often found at festivals. The dessert is made of batter in a special pan and filled with sweet red bean paste.
Amezaiku
Category: candy (sculpted candy)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: أمزيكو
az - Azerbaijani: Amezayku
es - Spanish: Amezaiku
fa - Persian: هنر آبنبات‌سازی
it - Italian: Amezaiku
ja - Japanese: 飴細工
ru - Russian: Амэдзаику
sq - Albanian: Amezaiku
sv - Swedish: Amezaiku
tr - Turkish: Amezaiku
vi - Vietnamese: Amezaiku
zh - Chinese: 糖塑

This candy craft artistry is sculpted of multi-coloured sweetener that is clear, thick, and sticky made by converting starch to sugars.
Anmitsu
Category: dessert, jelly (agar jelly, fruits)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: أنميتسو
da - Danish: Anmitsu
de - German: Anmitsu
eo - Esperanto: Anmitsu
es - Spanish: Anmitsu
fa - Persian: آنمیتسو
fr - French: An-mitsu
it - Italian: Anmitsu
ja - Japanese: あんみつ
ko - Korean: 안미쓰
nl - Dutch: Anmitsu
pt - Portuguese: Anmitsu
ru - Russian: Аммицу
sq - Albanian: Anmitsu
sv - Swedish: Anmitsu
tr - Turkish: Anmitsu
uk - Ukrainian: Анміцу
uz - Uzbek: Anmitsu
yue - Cantonese: 餡蜜

This dessert is made of small cubes of agar jelly, a white translucent jelly made from red algae. It is served in a bowl with sweet red bean paste, boiled peas, and a variety of fruits such as peach slices, oranges, pieces of pineapples, and/or cherries
Arare
Category: snack, rice (rice cracker)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ca - Catalan: Arare
da - Danish: Arare
de - German: Arare
eo - Esperanto: Arare
es - Spanish: Arare
fa - Persian: آراره
fr - French: Arare
gn - Guarani: Arare
id - Indonesian: Arare
it - Italian: Arare
ja - Japanese: あられ
jv - Javanese: Arare
ko - Korean: 아라레
ms - Malay: Arare
pa - Punjabi: ਅਰਾਰੇ
th - Thai: อาราเระ
tr - Turkish: Arare
uk - Ukrainian: Араре
yue - Cantonese: 霰餅
zh - Chinese: 霰餅

This snack is a type of bite-sized cracker made from glutinous rice and flavored with soy sauce.
Botamochi
Category: dessert, rice (rice cake, red bean paste)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: بوتاموتشي
de - German: Ohagi
el - Greek: Μποταμότσι
es - Spanish: Botamochi
fa - Persian: بوتاموچی
fr - French: Ohagi
ja - Japanese: ぼたもち
jv - Javanese: Botamochi
ko - Korean: 보타모치
nl - Dutch: Botamochi
pl - Polish: O-hagi
pt - Portuguese: Ohagi
ru - Russian: Ботамоти
tr - Turkish: Botamochi
uk - Ukrainian: Ботамоті
zh - Chinese: 牡丹餅

This confection is made with glutinous rice and white rice with ratio of 7:3, or only glutinous rice, plus sweet red bean paste.
Beika
Category: snack, rice (dry confectionery)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: en-simple - Simple English: Rice cracker
fa - Persian: بی‌کا
ja - Japanese: 米菓
pt - Portuguese: Beika

The name refers to a dry confectionery that is made out of rice.
Castella
Category: dessert, cake (sponge cake)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Nagasaki
Countries: Japan, Taiwan
Region: Eastern Asia
Other names: ar - Arabic: قشتالة
bg - Bulgarian: Кастела
da - Danish: Castella
de - German: Castella
en-simple - Simple English: Castella
es - Spanish: Castella
fa - Persian: کاستلا
fr - French: Castella
he - Hebrew: קסטלה
hy - Armenian: Կաստելա
id - Indonesian: Castella
it - Italian: Castella
ja - Japanese: カステラ
jv - Javanese: Castella
ka - Georgian: კასტელა
ko - Korean: 카스텔라
ms - Malay: Castella
nan - Minnan: Castella
nl - Dutch: Castella
pl - Polish: Kasutera
pt - Portuguese: Kasutera
ru - Russian: Кастелла
th - Thai: คัสเตลลา
tr - Turkish: Castella
uk - Ukrainian: Кастела
vi - Vietnamese: Castella
zh - Chinese: 卡斯特拉

This cake is a type of sponge cake, and it is usually baked in square or rectangular molds, then cut and sold in long boxes, with the cake inside being approximately 27 cm (11 in) long.
Chitose ame
Category: candy (candy)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: شيشي قو سان
ca - Catalan: Shichi-Go-San
da - Danish: Shichi-go-san
de - German: Shichi-go-san
en-simple - Simple English: Shichi-Go-San
es - Spanish: Shichi-Go-San
fa - Persian: شیچی-گو-سان
fi - Finnish: Shichi-go-san
fr - French: Shichi-go-san
hu - Hungarian: Sicsi-Go-Szan
id - Indonesian: Shichi-Go-San
it - Italian: Shichi-Go-San
ja - Japanese: 七五三
ko - Korean: 시치고산
lt - Lithuanian: Šičigosan
mn - Mongolian: Шичигосан
ms - Malay: Shichi-Go-San
nl - Dutch: Shichi-Go-San
pl - Polish: Shichi-go-san
pt - Portuguese: Shichi-Go-San
ru - Russian: Сити-го-сан
sv - Swedish: Shichi-go-san
tr - Turkish: Shichi-Go-San
vi - Vietnamese: Shichi-Go-San
zh - Chinese: 七五三

This candy is given to children on the festival that celebrates the passage of their children into middle childhood. This candy is long, thin, red and white candy, and is wrapped in a thin, clear, and edible rice paper film that resembles plastic. This candy is usually given with a bag decorated with a crane and a turtle.
Daifuku
Category: snack, dessert (glutinous rice)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: دايفوكو
cs - Czech: Daifuku
da - Danish: Daifuku
de - German: Daifuku
eo - Esperanto: Daifuku
es - Spanish: Daifuku
fa - Persian: دایفوکو
fr - French: Daifuku
gl - Galician: Daifuku
he - Hebrew: דייפוקו
id - Indonesian: Daifuku
it - Italian: Daifuku
ja - Japanese: 大福
jv - Javanese: Daifuku
ko - Korean: 다이후쿠
nb - Norwegian Bokmål: Daifuku
nl - Dutch: Daifuku
pa - Punjabi: ਦਾਈਫ਼ੁਕੁ
pt - Portuguese: Daifuku
ru - Russian: Дайфуку
sq - Albanian: Daifuku
sv - Swedish: Daifuku
th - Thai: ไดฟูกุ
tr - Turkish: Daifuku
uk - Ukrainian: Дайфуку
vi - Vietnamese: Daifuku
zh - Chinese: 大福

This confection is a small round rice cake stuffed with a sweet filling, most commonly a sweetened red bean paste. It is often served along with a green tea.
Yubeshi
Category: rice (rice cake)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: en-simple - Simple English: Yubeshi
es - Spanish: Yubeshi
fa - Persian: یوبه‌شی
fr - French: Yubeshi
it - Italian: Yubeshi
ja - Japanese: ゆべし
pt - Portuguese: Yubeshi

This confection is most commonly made of walnuts or yuzu citrus, and can be round or square. It has a base of sticky rice or rice flour, sugar and soy sauce.
Yōkan
Category: dessert (red beans, agar)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: يوكان
da - Danish: Youkan
de - German: Yōkan
eo - Esperanto: Jokano
es - Spanish: Yōkan
fa - Persian: یوکان
fi - Finnish: Yōkan
fr - French: Yōkan
hak - Hakka Chinese: Yòng-kang
he - Hebrew: יוקאן
hu - Hungarian: Jókan
id - Indonesian: Yōkan
it - Italian: Yōkan
ja - Japanese: 羊羹
ko - Korean: 양갱
nan - Minnan: Iő͘-káng
pa - Punjabi: ਯੋਕਾਨ
pl - Polish: Yōkan
pt - Portuguese: Yokan
ru - Russian: Ёкан
th - Thai: โยกัง
tr - Turkish: Yōkan
uk - Ukrainian: Йокан
vi - Vietnamese: Yōkan
yue - Cantonese: 羊羹
zh - Chinese: 羊羹

The dish is made of red bean paste, agar, and sugar. It is usually sold in a block form, and eaten in slices.
Yatsuhashi
Category: snack, dessert (filled dessert)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Kyoto
Countries: Japan
Region: Eastern Asia
Other names: da - Danish: Yatsuhashi
de - German: Yatsuhashi
en-simple - Simple English: Yatsuhashi
es - Spanish: Yatsuhashi
fa - Persian: یاتسوهاشی
fr - French: Yatsuhashi
ja - Japanese: 八ツ橋
ko - Korean: 야쓰하시
ru - Russian: Яцухаси
uk - Ukrainian: Ятсухаші
vi - Vietnamese: Yatsuhashi
yue - Cantonese: 八橋
zh - Chinese: 八橋

The dish is made of glutinous rice flour, sugar, and cinnamon.