Sushi

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  Nori

  Nori (海苔) is the Japanese name for edible seaweed species of the red alga genus Porphyra, including most notably P. yezoensis and P. tenera, called laver in Wales and other English-speaking countries - though the rampant popularity of sushi in the United States means that the United States is often...
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  Fish and chips

  Fish and chips is a popular take-away food in the United Kingdom, Ireland, Australia, New Zealand, Canada and South Africa. It consists of battered fish which is deep-fried and served with chips. Fish and chips became a stock meal among the working classes in Great Britain as a consequence of the...
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  Tofu

  Tofu, also called bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in many East Asian and Southeast Asian cuisines. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in...
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  Pacific saury

  The Pacific saury, Cololabis saira, is a member of the family Scomberesocidae. This saury, which is a food source in some East Asian cuisines, is also known by the name mackerel pike. It is known as sanma (サンマ / 秋刀魚) in Japanese, kongchi (꽁치) in Korean, qiu dao yu (秋刀魚) in Chinese, and saira (сайра...
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  Okra

  Okra (Abelmoschus esculentus Moench, pronounced US: /ˈoʊkrə/, UK: /ˈɒkrə/, known in many English-speaking countries as lady's fingers or gumbo) is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of...
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  Soy sauce

  Soy sauce (also called soya sauce) is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt. After the fermentation, which yields fermented soybean paste, the paste is pressed, and two substances are obtained: a liquid, which is...
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  Udon

  Udon (饂飩, usually written as うどん) is a type of thick wheat-flour noodle of Japanese cuisine. Udon is usually served hot as noodle soup in its simplest form as kake udon, in a mildly flavoured broth called kakejiru which is made of dashi, soy sauce (shōyu), and mirin. It is usually topped with...
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  Fiddlehead

  Fiddleheads or Fiddlehead greens are the furled fronds of a young fern, harvested for use as a vegetable. Left on the plant, each fiddlehead would unroll into a new frond (circinate vernation). As fiddleheads are harvested early in the season before the frond has opened and reached its full height,...
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  Sashimi

  Sashimi (Japanese: 刺身, pronounced [saɕimiꜜ]; English: /səˈʃiːmiː/) is a Japanese delicacy. It consists of very fresh raw meat, most commonly fish, sliced into thin pieces. The word sashimi means "pierced body", i.e. "刺身 = sashimi = 刺し = sashi (pierced, stuck) and 身 = mi (body, meat). This word...
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  Tahini

  Tahini (also tehina) (Arabic: طحينه‎), is a paste of ground sesame seeds used in North African, Greek, Turkish and Middle Eastern cuisine. It is made of hulled seeds. East Asian tahini is made of unhulled seeds. It is served as a dip on its own or as a major component of hummus and halva. Tahini is...