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This specialty originates from the Croatian island of Krk. It consists of a local pasta variety known as šurlice, combined with onions, garlic, scampi, tomato juice, white wine, and stock. The pasta is sometimes sautéed in butter before being combined with other ingredients. Before serving, it is recommended to top the dish with grated cheese.

Labinski or labinjonski krafi is a traditional Istrian dish originating from Labin. The dough for this pasta dish is made with a combination of flour, eggs, and water. Once thinly rolled out, it’s usually filled with a savory-sweet mixture of cow’s and sheep’s milk cheese, rum-soaked raisins, lemon peel, spices such as cinnamon, and sugar. If the filling is too thin, it’s recommended to add some breadcrumbs to thicken it. The rolled out and filled pasta dough is then topped with another layer of dough, and the krafi are cut out into desired shapes and boiled in salted water. Once cooked, the krafi can be served in sweet or savory versions. As a sweet, they are sometimes fried in oil and drizzled with a creamy caramel sauce, while the savory versions are typically drizzled with leftover pan drippings from roasting meat or they can be served as an accompaniment to meat dishes and žgvacet. Another option is to serve the krafi with melted butter and grated cheese.

During the Easter holidays in Bribir, Croatia, people prepare a special dish known as bribirski prisnac. It is a savory cake consisting of eggs, flour, yeast, bacon or ham, spring onions, and a local squeaky cheese made from cow’s milk - škripavac. Sautéed onions, bacon, and ham are combined with other ingredients, the combination is seasoned with salt and pepper, and it is then transferred into a mold and baked in the oven. When the top is golden brown, the dish is ready to be consumed. Serve this delicacy with yogurt or sour milk on the side.

Ninski šokol is a traditional dried and cured meat product originating from Nin in Croatia. It's made from pork neck according to secret family recipes, some of which are over 300 years old. The meat is placed in local Nin sea salt (Ninska sol) and it's soaked and cooked in red wine, seasoned with spices such as cloves, cinnamon, pepper, nutmeg, and many more, then stuffed into pork or beef casings. The šokol is smoked and dried in the bora wind for six months before it's ready for consumption. During holidays and special occasions, šokol is usually sliced and served as a cold starter in local restaurants and homes. Every year, during the third week in July, a festival called Šokolijada is held in honor of this unique local product.

Pijani šaran (lit. drunken carp) is an unusually named, traditional dish of the Croatian region of Slavonia and Baranya. The gutted, cleaned carp is traditionally salted and stuffed with numerous garlic cloves, then baked in an oven with flavorings such as lemon juice, wine, oil, and rosemary. The dish is typically garnished with lemon slices and parsley, while baked potatoes are often used as an accompaniment to this delicious and healthy meal. Although drunken carp is not a common restaurant staple outside of the region, it is quite easy to prepare the dish at home.

Pašteta od fazana is a Croatian dish that is especially popular in the region of Slavonija and Baranja. This pâté is made with pheasant as the key ingredient, and due to the fact that every household has their own recipe, other ingredients may vary, but may include celery, carrots, parsley, onions, bay leaves, pepper, garlic, eggs, butter, mayonnaise, mustard, and horseradish. The pheasant is cooked with the vegetables, and it is then ground and combined with other ingredients. The pâté is then refrigerated until it sets, and it is recommended to serve it with crusty bread.

Posedarski pršut is a variety of Dalmatian prosciutto that has been traditionally prepared in Posedarje. This Croatian gourmet delicacy is typically made from the hind legs of a high-quality pig. The meat is entirely free from any additives or preservatives, and it is seasoned only with sea salt before it is pressed, dried, and allowed to mature for at least 12 months. The drying process of the prosciutto usually involves smoking with juniper wood and drying naturally in the fierce Dalmatian bora wind, which is said to infuse the meat with droplets of pure sea salt directly from the sea as well as with the scent of fresh mountain air coming from the nearby Velebit Mountain. With a flavor and quality said to be unrivaled, the prosciutto is typically sliced paper-thin and paired with cheese and a glass of fine wine, or drizzled with olive oil and eaten with slices of fresh bread.

These small, incredibly fragrant cookies are a local delicacy of the island of Korčula. Usually formed into crescent shapes, they couple a buttery dough, traditionally made with ammonium bicarbonate, and a rich, nut-based filling. The dough and the filling are usually enriched with citrus zest, rose liqueur, and vanilla, while the walnut or almond filling can additionally be elevated with fig or orange jams. Since all of the ingredients were once considered luxurious, the cookies were only made for special occasions. Today, they are a signature dessert of the entire island and are regarded as the perfect souvenir that embodies the authentic, local flavors.

This rich, nourishing soup originating from the Croatian region of Baranja is made with potatoes, dried ribs, smoked sausages, flour, sour cream, white wine, vinegar, and eggs. When properly prepared, it should have a thick consistency, and it is typically served hot, garnished with chopped parsley. The soup is especially popular during the winter in the region, and it is often considered a poor man’s meal.

Tikvenjak is a flavorful Croatian and Bosnian pie that is inexpensive and easy to prepare. It consists of a thin dough filled with chopped or grated gourd that is usually flavored with sugar, vanilla, and cinnamon. The dish is shaped like a strudel, and it is baked in an oven until golden-brown in color. Tikvenjak is often topped with a combination of sour cream and eggs before baking in order to make it juicier. Before serving, the pie is cut into pieces and it is often sprinkled with powdered sugar.

Pazinski cukerančić is a traditional Croatian pastry originating from the Istrian city of Pazin. It's usually made with a combination of ammonia (instead of baking soda or powder), flour, eggs, local brandy, sugar, milk, butter, oil, lemon zest, vanilla sugar, and a bit of salt. Once baked, these pastries are dipped in Malvazija wine and coarse sugar. In most cases, the pastry is prepared for weddings, but it can also be seen at baptisms, confirmations, and first Communions. In 2018, pazinski cukerančić has been declared as intangible cultural heritage of Croatia. It's easily recognized by its branched shape, and expert say that the texture depends on the weather – if bura, a northern wind is blowing, the texture will be harder, and if jugo is blowing, they become a bit crumbly.

This rich Croatian cake was once considered to be a special delicacy that was only served on special occasions and was mainly reserved for nobility. It consists of a pastry base and a filling that combines ground almonds, eggs, sugar, and various flavorings such as citrus juice and zest, nutmeg, cinnamon, and maraschino or rose liqueur. The key is to ensure a perfect harmony, in which all the flavors remain subtle without being overpowering. It was named after the city of Makarska, and according to a legend, it was Frederick Augustus II who gave the cake its current name after he visited the city in 1838. Though it is still often enjoyed on festive occasions, it is commonly found in pastry shops and is often represented as a traditional souvenir of the city and the region. Makarana is usually decorated with pastry lattice and whole almonds, and it is traditionally served cut into diamond-shaped pieces.

Škampi na gradele is a traditional Croatian dish that's especially popular in Dalmatia and the Kvarner area. The dish is made by grilling fresh Adriatic shrimp over an open flame on a metal grate called gradele. The shrimp should be as fresh as possible, and they're usually seasoned with olive oil and salt. After a few minutes (usually 3 to 6) of grilling on all sides, the shrimps are typically dressed with a mixture of olive oil, garlic, and parsley. The dish is served piping hot. If desired, add additional aromatic herbs such as basil or kozlac (Arum maculatum).

Kruh, mast i paprika is a Croatian open-faced sandwich that has been at the height of its popularity during the war in the 1990s, although it is slowly experiencing a renaissance at Croatian Christmas markets, because it is, after all, a typical winter snack. It consists of a thick slice of bread topped with a layer of pork fat, a bit of salt, and ground red paprika. Inexpensive and extremely simple, this sandwich is often considered a poor man’s meal. However, whole generations of people have been raised on it in the 1990s. Of course, there are many variations, so the sandwich is sometimes additionally topped with raw onions or garlic. There is also the sweet version known as kruh, mast i šećer, where paprika is replaced with sugar.

Out of the numerous varieties of Croatian brudet, the one that hails from the Neretva region is considered unique since it usually employs eels and frogs, two traditional ingredients used in the area. It is said that every village in the region has a different recipe, but the basic version employs thoroughly cleaned pieces of eels and frogs that are sautéed alongside olive oil, onions, and garlic. They are later braised in a combination of seafood stock, fresh tomatoes, chili peppers, and a touch of vinegar. Though tradition suggests the use of eels and frogs, the dish is commonly enriched with other fish varieties. Regardless of the differences, every version of brudet is always prepared in a traditional, heavy-bottomed pan and should never be stirred. This flavorful fish stew is traditionally accompanied by polenta or rustic, country-style bread.

Granatir or grenadir marš is a simple meal consisting of pasta, onions, and potatoes. It is traditionally heavily seasoned with ground paprika. Due to the inexpensive ingredients and high content of carbohydrates, the dish is a representative of peasant food throughout continental Croatia, particularly in the region of Slavonia, where it is still prepared today. If the pasta is made without eggs, this dish is suitable for vegans.

Mandulat or bademovac is a traditional dessert from Dalmatia, similar to Italian torrone and Turkish halva. This no-bake cake is made with honey and almonds, a combination resulting in an incredibly sweet and caloric treat that can be consumed as a dessert or as a healthy snack.

Ajngemahtec is a nourishing chicken soup traditionally prepared in northern Croatia, especially in the area around its capital, Zagreb, whose cuisine was strongly influenced by its Austrian neighbors. The name comes from the German word eingemacht, which could be roughly translated as all in one, due to the fact this simple one-pot dish indeed has a little bit of everything: various vegetables, chicken, a delicious broth and hearty dumplings. Ajngemachtec is often served at the beginning of the Sunday family lunch, but it also has a status of an ultimate home-remedy - whether it is a cold, flu, or a hangover, a plate of hot ajngemahtec always seems to make things better.

Čupavci are traditional Croatian cakes that are also popular in Poland, Slovakia, Hungary, and throughout the Balkans under different names. They consist of a sponge cake that is dipped in chocolate and sprinkled with finely desiccated coconut. Čupavci are extremely popular due to their climate suitability as they don't dry out when cut into bite-sized squares and covered in coconut. A very similar cake can also be found in Australia and New Zealand in many supermarkets, cafés, and bakeries, and it's known as lamington, but this variety is often made with a layer of fruit jam, unlike its European counterpart. In Croatia, čupavci are a Christmas staple. In Slovakia, the cake is called kokosové ježe, in Poland it's known as kostka kokosowa, while the Hungarian name is kókuszkocka.

Kroštule are traditional Croatian pastries originating from the regions of Istria and Dalmatia. They are made by deep-frying ribbon-shaped dough. The dough consists of flour, sugar, egg yolks, oil, and milk. It is traditionally flavored with lemon zest, limoncello, or orange liqueur. Kroštule are sprinkled with powdered sugar while they are still warm. Nowadays, these deep-fried pastries are typically associated with the festive carnival season.

Kupus s mesom is a typical winter dish prepared in the Croatian region of Lika. It consists of only two ingredients – sour cabbage and dried pork meat such as ribs, ham, and bacon. The meat should be washed and boiled first in order for it not to be too salty and overpowering. A big pot is typically filled with sour cabbage, a layer of meat, and another layer of sour cabbage on top. The dish is cooked for about 2 hours over low heat. When served, it is often accompanied by baked potato halves on the side.

These traditional Slavonian pastries take their name from the Croatian word salo, meaning leaf lard. Typically filled with homemade apricot or plum preserves, salenjaci are traditionally made in wintertime, especially during the pig slaughter season when there is an abundance of fresh lard available in Slavonian households. Besides leaf lard as the main ingredient, it is the method of folding the yeasted dough that is crucial in achieving the leaf-like appearance and texture of the so-called Croatian croissants. While they are still hot from the oven, salenjaci are dusted with icing sugar and eaten warm, though they will keep fresh and succulent for days.

Paprenjaci are traditional Croatian biscuits with honey and black pepper. They were usually prepared throughout the year, although they are mostly associated with Christmas time and winter. Originally, these were simple, square-shaped biscuits with various decorations on top such as religious or pagan symbols, but today they can be shaped in many different forms. The most popular varieties include biscuits with pepper, from the city of Zagreb, and the ones from the island of Hvar, where they are made with a combination of spices, but without pepper.

Rozata is a type of custard pudding made with a few basic ingredients — eggs, milk, and sugar, which are flavored with a local rose liqueur known as Rozalin. The creamy mixture is baked in caramel covered ramekins, and the process results in a custard that is generously covered with a sweet caramel topping. The dessert originates from the town of Dubrovnik where it has been prepared since the Middle Ages, but the simplicity of ingredients and the method of preparation is what helped in keeping this dessert unchanged for centuries. Due to the refreshing combination of lemon zest, rose liqueur, and caramel, rozata is a dessert that is best enjoyed on hot summer days.

This comforting bean stew made with shredded pickled turnip (kisela repa) or sauerkraut (kiselo zelje) is traditionally prepared in northern parts of Croatia. To prepare it, dried beans are soaked overnight, boiled with smoked pork shin or ribs and bacon until cooked, then combined with pickled vegetables. The final touch lies in the thickening with a mixture of fried crushed garlic and a small amount of flour. Grah s kiselom repom is best enjoyed with slices of crusty homemade bread, and it tastes even better when paired with cooked sausages.

Jabuke u šlafroku is a traditional, old dish that is a typical representative of Croatian comfort food. It is prepared by dipping thinly sliced apples in a batter consisting of flour, eggs, milk, and vanilla sugar. The concoction is then fried in hot oil until the apples turn golden-brown on the exterior. After frying, the apples are often dusted with cinnamon or powdered sugar for extra flavor. The unusual name of the dish means apples in a bathrobe, referring to the fact that the apples are 'dressed' in a crispy external layer. And although it's not a traditional pairing, it's recommended to serve the dish with vanilla sauce on the side. In Germany, the same dish, but usually made with whole peeled apples is called Äpfel im Schlafrock, and the apples are sometimes filled with apricots or peaches.

Istarska jota is an old dish that has been considered a poor man’s meal in the past. It is made with simple ingredients such as beans, sauerkraut or sour turnips, potatoes, bacon, spare ribs, onions, and garlic. All of the ingredients are seasoned with a few selected spices. The only constants of the dish are sauerkraut and olive oil, an unusual blend of Mediterranean and Central European influences on the region. This stew or thick soup is extremely popular in Istria and north-western Croatia, but also in parts of Slovenia and north-eastern Italy, specifically the territories that were under the Austro-Hungarian rule.

Pašteta od čvaraka is a Croatian spread made with pork rinds as main ingredients. The spread is a specialty of Slavonija and Baranja region, but in recent years, it has started to appear on the menus of restaurants throughout the country. Although the recipe may vary from one cook to another, it is usually prepared with pork rinds, pickles, hard-boiled eggs, ground red paprika, salt, and pepper. The ingredients are blended, and the spread should then be chilled before consumption. Pašteta od čvaraka is traditionally served as an appetizer with toasted garlic-rubbed bread. When eaten at home, it is often served with bread, bacon, and raw onions.

Patka s mlincima is a specialty originating from the northern parts of Croatia, especially the regions of Zagorje and Međimurje. Main components of the dish are a whole duck and mlinci – a traditional pasta variety made with flour, water, and sometimes lard and eggs. The duck is seasoned with salt, covered with a mixture of water, wine, and melted fat, then roasted. While it's roasting, the duck is drizzled with its own dripping juices. The mlinci are baked, covered with boiling water, then drained. When the meat is done, mlinci are covered with leftover roasting juices. The dish is typically served with red cabbage salad on the side. This succulent meat dish is also often present at the festive Christmas table.

Krpice sa zeljem is an old Croatian dish that is traditionally prepared in the northern parts of the country. It is prepared by combining cabbage, onions, and seasonings (especially black pepper) with a type of pasta known as krpice or flekice, which can be small or large, and rectangular or irregular in shape. The onions were not used in the original preparation of the dish, but nowadays they're a common addition. This simple and quick dish is often enriched by the addition of bacon or sausage bits, transforming it into a gourmet meal.

Popara, the Balkan version of bread mash, is an ancient dish that has been greatly appreciated as a quick and easy solution to use up leftover bread and to feed the whole family in the process. Since it is eaten in many countries across the region, there are many different ways of its preparation. The two crucial ingredients are bread, diced or torn into smaller pieces, and liquid, usually milk, water, or tea, that is used to blend the bread into a soft mass. The liquid is typically mixed with butter, vegetable oil, or lard to provide a more substantial meal. The bread can be shortly fried in the combination of liquid and fat, and in some versions, the heated mix is poured over the bread and stirred until it is thoroughly blended. Depending on tradition and preference, popara can be completely homogenous and creamy or it can have a coarse consistency filled with chewy bread pieces. Since plain popara is mild and neutral in taste, it can be prepared in both savory and sweet versions. Additional ingredients that are commonly used to uplift this nutritious meal include onions, garlic, full-fat cream, fresh cottage cheese, ground red pepper, or sugar in the sweet popara. It is hard to pinpoint the exact place where this simple and filling dish originated, but it is believed that it was invented out of necessity, during severe hardships, when many ingredients were scarce or hard to obtain. Today, popara remains a popular breakfast meal in many Balkan countries and regions.

This classic Hungarian dessert consists of two layers of chocolate sponge held together by a luscious, mousse-like cocoa cream filling which is sometimes flavored with a splash of dark rum, while the cake itself is typically covered in a rich dark chocolate ganache. Rigó Jancsi is said to have been invented at the turn of the 20th century and named after a famous Hungarian Gypsy violinist who seduced and eventually married Clara Ward, the daughter of an American millionaire named Eber Brock Ward and the wife of Belgian Prince de Caraman-Chimay. The two lovers met while Rigó performed with his orchestra in a posh Paris restaurant which was frequented by a number of Belgian aristocrats. Legend has it that Clara was instantly fascinated by Rigó’s music, but even more so mesmerized by his passionate black eyes. Shortly thereafter, due to the scandalous romance story of a Belgian princess debauching into the sin of adultery, running off with a Gypsy musician and leaving behind her husband and two children, the decadent dessert also known as Gypsy John gained popularity both in Hungary and abroad, and it is still considered to be one of the most famous Hungarian desserts. It's also popular in Rijeka, a city in Croatia, because Clara and Rigó visited Rijeka in 1896, and the locals loved the cake, which is still regularly served in the city.

Fiš paprikaš (or hal paprikas in Hungary, with the addition of sour cream) is a traditional stew cooked in a big cauldron over an open fire. This spicy fish stew is traditionally made with a variety of freshwater fish such as catfish, starlet, pike, and carp. The stew is heavily flavored with large amounts of the region's staple – ground red paprika, which can range from mild to very hot. Fiš paprikaš is often served with homemade noodles, and it is so popular in the region that there are numerous fiš cooking competitions organized throughout the year. The dish is traditionally accompanied by hot ground paprika on the side so each person can increase the spiciness according to personal preferences.

Čvarci or ocvirki is a traditional specialty that's popular in Southeastern Europe and the Balkans. This variety of pork rinds or cracklings is usually homemade, and it's made by thermally extracting fat from the lard. The lard is usually cut into blocks and fried in its own fat until it melts away and tough and crispy pork rind remain in the pot. During the process, čvarci are constantly stirred with big spoons, and milk is often added in order for them to obtain the color of caramel. Salt is typically added to the mixture, while some cooks like to add garlic or onions to the mixture. Čvarci are typically made in late autumn or winter, often during the pig slaughter, and they're usually enjoyed as a snack, served with bread and raw onions and paired with beer or rakija on the side. Small pieces of čvarci are often used in savory snacks such as pogačica s čvarcima.

Zagrebački odrezak is a Croatian meat dish consisting of veal cutlets that are pounded, filled with cheese and ham, rolled, breaded, then fried until golden and crispy. Nowadays, the dish has many variations and some cooks prepare it with pork, chicken, or turkey. It is important that the cheese melts well, and the ham should have minimal fat. Once prepared, this succulent meat dish is typically accompanied by lemon wedges, rice and peas, potatoes, and green salads.

Arambaši is a variety of sarma and a traditional dish from the Croatian city of Sinj. It consists of a combination of diced beef, onions, garlic, pork belly, and parsley. The combination is typically flavored with pepper, salt, cloves, cinnamon, nutmeg, and grated lemon zest. This mixture is then wrapped in sour cabbage leaves and placed in a pot. Before cooking, arambaši are topped with chopped sour cabbage, beef bones, tomato juice, water, and various dried meat products. The name of the dish is derived from the Turkish words harami, meaning sinful or unacceptable, and başi, meaning commander or chief. It is traditionally served at festivities such as Easter or Christmas, but arambaši are especially popular during the feast of Velika Gospa (Assumption of Mary) and the popular equestrian competition known as Sinjska Alka.

Rafioli are shortbread cookies with a flavorful almond filling, enjoyed in many cities throughout Dalmatia where they are a staple of every important life event, from baptisms and weddings to funerals. Although the exact origin of these sweet treats is unknown, there are many legends and stories explaining how this half-moon-shaped cookie came to be. Of course, every Dalmatian family has their own variation with recipes that are passed down from generation to generation. Along with almonds, modern versions of rafioli are often filled with chocolate and cream, while citrus zest and vanilla are used for extra flavor.

Fuži s tartufima is one of the most popular Istrian specialties – a delightful combination of traditional fuži pasta and the famous Istrian truffles. However, one should be careful when ordering the dish - there is a chance you won't taste real truffles, but truffle oil or tartufata instead - both of those are flavored with a toxic gas that has a fake truffle aroma, while the inexpensive and bland black summer truffles are shaved over the dish only as garnishes, although consumers might think that's where the flavor of truffles in this pasta dish comes from. You should always make sure that the dish doesn't contain truffle oil, truffle butter, truffle cheese, or tartufata. If it does, it's not the real deal, so you shouldn't order the dish. Fuži s tartufima should be prepared with the expensive white Istrian truffles, as the dish needs only fuži pasta, butter, and shaved white Istrian truffles. However, there is also the black winter truffle, Tuber melanosporum, which is also a respectable truffle variety. The pasta should be cooked in salted water until al dente, and it is then drained and combined with butter, (optionally) heavy cream, and truffles – white Istrian truffles, black winter truffles, or a combination. Some cooks also like to add pieces of prosciutto to the dish. When served, fuži s tartufima are usually sprinkled with grated cheese and an extra dose of freshly shaved truffles.

This simple fish stew with potatoes is said to be the oldest way of preparing fish in Dalmatia and was probably brought to the area by Greek settlers more than 2000 years ago, although potatoes are a local modification because they were introduced considerably later. Traditionally, the dish is made by layering together thinly sliced potatoes and onions which are then drizzled with olive oil, topped with smaller white saltwater fish, and cooked in just enough water and white wine to cover the fish—usually with the addition of parsley and garlic, whereas modern recipes often include ingredients such as capers and salted anchovies. A staple among local fishermen, gregada is prepared throughout the region, but it is mostly associated with central Dalmatian islands, especially the island of Hvar.

Samoborska kremšnita is a popular dessert originating from the Croatian town of Samobor. It consists of two layers of puff pastry that are filled with custard cream. A thin layer of whipped cream is sometimes placed on top of the custard. The whole cake is typically dusted with powdered sugar, and before serving, the cake is sliced into cubes. Kremšnita can be consumed warm or chilled. It is believed that this tasty dessert was invented by pastry chef Đuro Lukačić who had worked in Vienna and Budapest, and upon arriving in Samobor, he modified some of their recipes to create Samoborska kremšnita, which proved to be a huge hit up to this day.

Sweet and fragrant, pinca is a traditional Croatian Easter bread. This incredibly rich pastry is made with yeasted dough consisting of flour, eggs, and butter, and it is usually shaped into a large round loaf. Each pinca is brushed with egg wash, decorated with coarse sugar, and the top is traditionally incised with a cross symbol. The soft dough is usually enriched with strong citrus and vanilla flavors, while more sophisticated versions often incorporate raisins, citrus zest, and aromatic liqueurs. This sweet bread has a soft and dense texture, delightful aromas, and an elegant visual appearance, making it a suitable dish for the festive Easter table. Although pinca was originally invented as an indulgent delicacy celebrating the arrival of spring, today it is mainly taken to church where it is blessed and is then enjoyed as a part of traditional Easter breakfast. Many Croatian households bake smaller loaves, which are given as a present to family and friends. It is believed that the tradition of preparing pinca originated in Dalmatia, where it is commonly referred as sirnica. Because of the time-consuming process of preparation, pinca is often found in numerous bakeries, stores, and patisseries.

Istrian žgvacet od kokoši is typically prepared with chicken drumsticks and thighs, which are first pan seared and then simmered in a sauce based on tomatoes and onions. This rustic Croatian dish has its roots in Italian guazzetto which denotes a specific way of preparation, namely simmering the ingredients in a small amount of liquid. The dish is additionally flavored with rosemary or marjoram and traditionally served sided with Istrian pasta fuži, though it can also be enjoyed with potato dumplings or polenta. The authentic Istrian žgvacet is always made with chicken, but nowadays there are also other variations made with lamb or veal. In the neighboring Italian city of Trieste, the same dish is known as fusi con sugo di gallina istriana, or when it's served with tagliatelle, as tagliatelle con sugo di gallina istriana.

This Croatian prosciutto hails from the island of Krk, and what makes it unique is the specific way of production which is a peculiar blend of the two traditional ham curing methods. Unlike its Istrian and Dalmatian counterparts which are, respectively, trimmed of skin and smoked, Krk prosciutto is a non-smoked ham cured skin-on after being dry-salted with sea salt flavored with pepper, rosemary, and bay leaf. Despite being equipped with the latest technological solutions, the manufacturers of Krčki pršut use a natural system of curing whenever possible, which means the hams are left to dry and mature in the strong, salt-bearing Bora wind, characteristic for the Adriatic. This results in a more delicate, sweet to mildly salty flavor with pronounced notes of slow-matured pig meat. An essential part of any appetizer platter of the local cuisine, Krk prosciutto is best enjoyed with some aromatic sheep milk cheese and a chilled glass of dry white Žlahtina, the island's best-known wine.

Odojak na ražnju is a popular Croatian dish made by roasting a whole suckling pig on a rotating spit. It is roasted over an open fire until the skin becomes crispy and golden-brown in color. Before it's roasted, the suckling pig is traditionally seasoned only with salt. The cooking time is somewhere between 3,5 hours and 5,5 hours, depending on the size of the pig. Once the white steam starts to form and the fat stops dripping, the suckling pig is properly roasted. This dish is often prepared for special occasions and important guests, and it's usually served with bread and roasted potatoes.

Krampogača is a savory Croatian biscuit or a scone with a flaky, crumbly texture. These snacks are filled with pork cracklings in order to give them more flavor. They consist of flour, pork cracklings, milk, sugar, yeast, salt, pepper, and butter or lard. The dough is shaped into small scones, then baked until it develops a golden-brown color. Krampogača is a typical continental snack that can be found in many Croatian bakeries.

Bučnica is a comforting Croatian rolled pastry or strudel made with layers of thin dough that is filled with a combination of grated pumpkin, salt, fresh cheese, butter, sour cream, and eggs. The savory rolled pastry is baked in an oven until it develops a golden-brown color on the exterior, and it is recommended to serve it warm with a dollop of sour cream. Bučnica should always be well-baked and crispy, otherwise the filling will release the water and the pastry will lose its crispiness. It's especially popular in the summer as there is an abundance of young pumpkins which are ideal for the filling.

Šunka u kruhu is a festive Croatian delicacy made with whole smoked and cooked ham that is encased in dough which typically consists of flour, yeast, lukewarm water, lard, and salt. The ham is traditionally flavored with bay leaves, garlic, and ground pepper. The concoction is baked in an oven, and the dish should be left to cool down before serving. Šunka u kruhu is usually prepared for Easter, but it can also be made throughout the year as a hearty main dish.

Međimurska gibanica is a traditional, highly caloric layered pastry originating from the Croatian region of Međimurje. It is usually served as a dessert after a big meal, but due to its nutritional value, it can also be consumed on its own. The pastry consists of several layers of phyllo dough filled with a combination of fresh cow's milk cheese, grated apples, ground walnuts, and ground poppy seeds, with the addition of raisins, cinnamon, rum, and sugar, according to personal preferences. The fillings are divided by alternating layers of thin dough. Međimurska gibanica is quite similar to the EU-protected Prekmurska gibanica, with some slight variations concerning the fillings and type of dough. The pastry is ready to be consumed after it has been baked in an oven and develops a golden-brown color of the exterior, and it is then typically cut into squares and served either warm or cold.

Punjena paprika is a ground meat dish that's prepared in many variations across the Balkans, in countries such as Croatia, Bosnia, Slovenia, Serbia, and Hungary, among others. The dish consists of bell peppers that are stuffed with a mixture of ground meat (veal, pork, or both), rice, and spices. Punjene paprike are a quintessential summer dish in Croatia – sarma is reserved for winter, while punjena paprika is a summer staple. The meat and rice mixture is typically seasoned with onions, salt, pepper, and paprika powder. Once stuffed, the bell peppers (usually green bell peppers) are cooked in tomato sauce with a bit of flour and garlic, and they are then served with mashed potatoes on the side.

Makowiec is the Polish name for poppy seed roll, a traditional cake where poppy seed paste is placed between layers of dough. Raisins, almonds, honey, and orange peel can be added to the cake in order to enhance its flavors. Ideally, makowiec should not be too sweet. It is characterized by its unique appearance when cut, with the dough and the poppy seed filling winding around each other in a spiral. When served, makowiec is usually dusted with powdered sugar. The cake is often consumed alongside tea or coffee, and it is typically prepared for festivities such as Christmas or other winter holidays. Although it can be found in stores throughout the year, making makowiec is a holiday family tradition. Makowiec can also be found throughout Central Europe, in countries such as Austria, Croatia, the Czech Republic, Germany, Hungary, Slovakia, Slovenia, Romania, and Serbia.

Mađarica, meaning Hungarian girl, is a traditional Croatian layered cake that is usually associated with festive occasions. The layers are coated in a velvety, chocolate-infused cream, and the whole cake is finished with a dark chocolate glaze. Although not much is known about its origin or etymology, mađarica is believed to be an original Croatian dessert that was modeled on traditional Hungarian layered cakes.

Fritule are traditional Croatian version of sweet, round fritters. They are prepared with a basic yeasted dough which incorporates eggs, flour, milk, butter, and sugar. Different varieties often employ raisins, grated apples, yogurt, and baking powder. The thick, buttery base is usually enriched with strong vanilla and citrus flavors, which give these small fritters a pleasant aroma and a distinctive flavor. The secret ingredient in the preparation of these miniature doughnuts is brandy. Rum, local fruit liquors, or strong spirits can all be incorporated into the velvety dough. They allow the fritters to stay crispy and light without absorbing too much oil from the deep-frying process. Traditionally, fritule are served dusted with powdered sugar, but modern versions often incorporate an array of different sugary toppings such as melted chocolate, whipped cream, or caramel. Fritule were invented as a festive treat, and they are usually consumed during the Christmas holidays and the carnival season. Although they originated in Dalmatia, today they are commonly found in many Croatian regions and enjoyed as a satisfying sweet snack or a nutritious dessert.

This traditional Istrian stew-like soup is prepared with kidney beans, potatoes, and sweet corn, locally named bobići. Maneštra od bobići is cooked with the addition of dried pork meat, and for extra flavor, when the beans and corn are almost fully cooked, the dish is finished with the so-called pešt, a special kind of mash made with bacon fat, garlic, and parsley. Apart from the amazing flavor and aroma, this finishing touch also adds a nice thickness to the soup, making it a meal in itself, best enjoyed with some sourdough country-style bread.

Perkelt od soma is a traditional delicacy from the Croatian region of Slavonija and Baranja, which is heavily influenced by Hungarian cuisine. This variation of the Hungarian pörkölt stew is made with sliced catfish and a combination of onions, garlic, ground red paprika (both mild and hot varieties), and bacon. After the stew has been cooked, it is traditionally served accompanied by homemade noodles mixed with cheese and bacon bits. Along with fiš paprikaš and čobanac, this flavorful stew is a staple at numerous restaurants in Baranya County.

Often described as a poor man’s meal, Ličke police is a simple dish made with potatoes from Lika as the main ingredient. In order to prepare the dish, the potatoes should first be washed and dried, then cut into halves with their skin intact, seasoned with salt, and baked in the oven. When the top of the potatoes develops a nice golden-brown color, and the potatoes develop a tender texture, the dish is ready to be consumed, either on its own or as an accompaniment to meat or dairy products. Police are especially popular during winter, and the most popular variety of the dish utilizes thin pieces of bacon which are placed on top of the potatoes near the end of baking.

It takes about 10 to 12 hours to make this magnificent risotto that is traditionally prepared by men. Skradinski rižot is made with veal rump, a bit of ham, some beef, onions, a bouillon of capon, rooster, or beef, and rice. Some recipes incorporate prosciutto pieces for extra flavor. The risotto is usually seasoned with salt, pepper, and nutmeg, and the whole thing is finished off with some grated cheese, preferably Paški sir from the nearby island called Pag. Due to its long cooking time, it often has to be ordered a few days in advance. It is recommended to pair Skradinski rižot with a glass of full-bodied red wine.

Rapska torta is a traditional cake originating from the Croatian island of Rab, where it was first served in 1177 to Pope Alexander III. This decadent cake is characterized by its signature spiral shape and ingredients such as almonds, lemon zest, orange zest, and Maraschino liqueur. Nowadays, the cake is a very popular souvenir that can be baked in various forms, while locals prepare it only for festive occasions such as baptisms and weddings.

Blitva na lešo is one of the most popular Dalmatian side dishes. It is extremely simple to prepare – blanched swiss chard is combined with boiled potato cubes, salt, and olive oil. Finely chopped garlic is also commonly added to blitva na lešo, according to personal preferences. This healthy and nutritious side dish is traditionally served alongside various grilled fish dishes and steaks.

Grilled sardines are a simple, traditional seafood dish especially common in coastal Mediterranean areas and during summer months, when fresh sardines are plentiful. The dish is straightforward and emphasizes the natural flavors of the sardines: they are typically marinated in a mixture of olive oil, lemon juice, black pepper, and salt (although a variety of spices and herbs can also be added, depending on the region) before being grilled over a charcoal fire. The dish is usually served as an appetizer or a part of a meze, along with bread, boiled potatoes, sautéed vegetables, or salads, and is best paired with lighter, sweeter local white wines.

Janjetina s ražnja is a popular Dalmatian dish made by roasting a whole lamb on a spit. It is roasted over an open fire until the skin becomes crispy and golden-brown in color. Before roasting, the lamb can be marinated in oil with fresh herbs, but it is traditionally seasoned only with sea salt. When the lamb is properly roasted, it is usually served with sliced onions, green onions, or young potatoes, and a few slices of bread.

Typically served as a light lunch and a staple of many Dalmatian taverns (called konoba) and restaurants, crni rižot is a unique black risotto made with fresh squid or cuttlefish. Squid or cuttlefish ink gives the risotto its intimidating black color, while other seafood such as mussels, clams, and other shellfish are also commonly added to the dish. Just watch your smile as your teeth and lips will most probably turn black while eating it. Although the origins are still somewhat murky, it is believed that the dish was invented while Croatia was under Venetian rule, and that's the reason why it spread first in Veneto (where it's known as risotto nero di seppia) and then throughout the Mediterranean.

Brudet is one of the true classics of traditional Croatian cuisine. Prepared with a variety of seafood, this rustic stew is consumed along the entire Croatian coast. It is nearly impossible to find a unique brudet recipe, since every region, town, and household have their favorite version of the dish. General guidelines suggest that at least three different types of fish should be used – always cut into larger chunks and left on the bone. Scorpionfish, monkfish, sea bass, or any other white-fleshed fish is suitable for brudet. The addition of shellfish such as mussels and scampi is a desirable complement since they considerably contribute to the flavor. Brudet is usually cooked in large amounts in traditional pans with a heavy bottom. The fish is primarily fried with olive oil, onions, and garlic, and later braised in a flavorful broth which usually employs a combination of seafood stock, tomato sauce, and white or red wine, with the occasional addition of fresh tomatoes, chili peppers, and a touch of vinegar. The dish is seasoned with traditional Mediterranean spices such as bay leaves, rosemary, and fresh parsley. All recipes and traditions follow one rule: the dish is not to be stirred, but swirled by turning the pot. Although all brudet varieties are very much alike, the one prepared in the Neretva region is considered unique since it employs eels and frogs, two traditional ingredients used in the area. The most common side dish served with brudet is creamy polenta, but boiled potatoes or freshly baked bread are also perfect complements to the flavorful sauce and tender fish. Numerous Croatian restaurants prepare and serve brudet as their signature dish, while brudet competitions are a common tradition in many coastal towns – annual festivities during which different groups of people or restaurants test their skills and creativity in the preparation of this Croatian classic. Whether it is served in luxurious high-end restaurants or at laid-back rustic eateries, brudet is a true representative of authentic Croatian soul food.

Fritaja sa šparogama is a popular Istrian egg-based dish. Its key ingredients are wild Istrian asparagus – slightly bitter and with an aroma that is reminiscent of the sea, Istrian pines, and aromatic herbs. The dish is prepared by combining the asparagus with olive oil, onions, eggs, and simple seasonings such as salt and pepper. Fritaja should be served warm, preferably with homemade bread on the side. For extra flavor, it is recommended to top it with grated goat cheese before serving.

Ruske kape or šubarice is a dessert that is especially popular in Balkan countries such as Bosnia, Serbia, and Croatia. The base is made with eggs, sugar, flour, and baking powder. It is traditionally filled with vanilla custard, chocolate, or both. The outer edges are then covered with chocolate, and the whole concoction is rolled in desiccated coconut on the sides. It is recommended to serve ruske kape well-chilled.

Dalmatinska panceta is a traditional Croatian meat product that can only be produced in Lika-Senj, Zadar, Dubrovnik-Neretva, Split-Dalmatia, and Šibenik-Knin counties. This preserved and cured meat product is made from streaky bacon with its skin on and without the rib bones. The streaky bacon from the pig’s chest and belly is cured in brine or salted, cold-smoked, and dried in the Bora wind. Dalmatinska panceta has a texture that’s firm, elastic, and easy to slice. The aroma is typical of preserved cured pork products and slightly smokey, while the flavor is slightly salty. The whole process, from salting to maturing, must take at least 65 days. Once finished, the product is sold whole, in slices or in pieces.

This festive Croatian dish consists of a whole roasted turkey, paired with an authentic Croatian side dish known as mlinci. The dish has its origins in the Zagorje region, where turkey has been brought over from Italy by the Pauline Fathers in the 15th century. Specific breeding and growing conditions have led to the creation of an autochthonous Zagorje Turkey breed that is praised for its exceptional quality of meat. Mlinci, on the other hand, are best described as a cross between pasta and crispy, unleavened flatbread. The dough, made with flour, water, and eggs, is rolled into thin, wide sheets. Due to their dry texture and neutral taste, they are usually torn into smaller pieces and submerged in hot water to soften. Later on, they are mixed with meat drippings, which transforms this simple meal into a luscious side dish. Turkey with mlinci is a communal family meal, typically shared among a larger number of people. Traditionally, it is served as the main course during Christmas dinner.

Île flottante or floating island is a popular dessert originating from France, consisting of meringues that are poached in vanilla custard and often topped with caramel sauce and toasted almonds. The meringues are usually made from whipped egg whites, sugar, and vanilla extract. This classic dessert is one of the staples of French comfort food, although it is popular internationally, sometimes with small tweaks and variations, in countries such as Austria (Schneenockerln), Hungary (Madártej), Croatia and Serbia (šnenokle), and Italy (uova di neve). In France, it is usually served in bistros, canteens, and hip restaurants. Although it is an extremely popular dessert, its inventor still remains unknown. Light, fluffy, and low in fat, floating island is believed to taste the best when served cold (or in some cases, at room temperature) after a big meal, although it can be consumed on its own, as a tasty mid-day treat.

Frittata al tartufo is a traditional Umbrian and Istrian dish made with a combination of eggs, black truffles, olive oil, salt, and black pepper. This simple dish is made by pouring beaten eggs into a pan with hot olive oil, and then adding thin shavings of truffles, salt, and pepper to the pan. After the eggs have curdled, all that's left is to sprinkle the dish with finely chopped parsley or dry white wine before serving. If desired, the dish can be additionally flavored with grated cheese on top. In Istria, the dish is called fritaja s tartufima - it's commonly prepared for breakfast and it can easily be found in local restaurants. However, one should be careful when ordering the dish - there is a chance you won't taste real truffles, but truffle oil or tartufata instead - both of those are flavored with a toxic gas that has a fake truffle aroma, while the inexpensive and bland black summer truffles are shaved over the dish only as garnishes, although consumers might think that's where the flavor of truffles in this dish comes from. You should always make sure that the dish doesn't contain truffle oil, truffle butter, truffle cheese, or tartufata. If it does, it's not the real deal, so you shouldn't order the dish. Make sure that the dish contains white Istrian truffles or black winter truffle, Tuber melanosporum.

Jadranske lignje na padelu (lit. Adriatic squid in a pan) is a traditional Dalmatian dish made with fresh squid, olive oil, white wine, fish stock, garlic, parsley, pepper, and potatoes. The squids are first cleaned and seasoned, then fried in olive oil with garlic and parsley. The combination is further enriched with the addition of wine, fish stock, and potatoes. The dish is a staple during summer in Dalmatia, and it is recommended to pair it with a glass of white wine on the side.

Šaran u rašljama is a traditional dish that is a specialty of the Croatian region of Baranja. It consists of a large carp that is placed in a divining rod and slowly cooked over a wood fire, giving it a unique smokiness and aroma. About ten minutes before the carp is fully cooked, it is sprinkled with salt and ground red paprika for extra flavor. It is recommended to serve the carp with spring onions, a potato salad, and a glass of white wine on the side.

Mydia or dagnje na crvenu buzaru is a popular Greek and Croatian appetizer consisting of fresh mussels that are steamed in red wine along with fresh herbs, garlic, and a variety of garden vegetables. The dish is usually doused in a Mediterranean red sauce. It is served in most fish taverns (called psarotaverna) in Greece and in most coastal restaurants in Croatia, accompanied by lots of bread used for mopping up the flavorful sauce. In Croatia, the dish is also known as dagnje na crveno.

This traditional soup hails from the Croatian region of Zagorje. It is prepared with boletus mushrooms, cured meat products, potatoes, carrots, onions, garlic, white wine, sour cream, and flavorings such as paprika, salt, pepper, and bay leaves. This hearty and nourishing soup is especially popular in autumn and winter, and it is said that the soup is quite effective as a hangover cure. It is also a staple at numerous feasts in Zagorje, where it is sometimes served in a hollowed-out loaf of round-shaped bread.

Zapečeni štrukli is a Croatian dish that is especially popular in the Zagorje and Međimurje regions, as well as Zagreb. The dough for these štrukli is made with flour, oil, lukewarm water, and salt, while the filling consists of fresh cow's cheese, eggs, butter, salt, and a bit of sugar. Once the štrukli have been assembled and rolled, they are first shortly boiled, then transferred to the oven. Before baking, they are traditionally topped with heavy cream, sour cream, or a combination of both. Zapečeni štrukli are done once they develop a golden-brown color on the exterior.

Sir i vrhnje is a favorite food of many Croatians, made by simply mixing fresh cottage cheese with sour cream. There are plenty of variations, so some like to add smoked paprika powder, salt, pepper, or minced garlic to make it taste even better. The dish is usually served for breakfast or as a light appetizer that can be paired with homemade sausages, bacon, sliced onions, or tomatoes. What was once a modest, humble dish is today an icon of Northwestern Croatian cuisine that can even be bought pre-made in many supermarkets, although the best sir i vrhnje is regularly sold at food markets.

Škripavac is a Croatian cheese made from raw cows' milk, characterized by its fresh aroma and a soft, gummy-like texture. The flavors are mild, milky, and slightly sweet. The cheese is named after the Croatian word for squeaky, because škripavac makes a distinctive sound when bitten into it. Škripavac is almost always made from the milk of Buša breed of cows - they are well adapted to the Lika region, where the cheese is produced. It's recommended to eat it on its own, with a few slices of homemade bread, although the cheese can also be grilled for a true gourmet experience.

Soparnik, zeljanik, or uljenjak is a simple pie filled with vegetables. It is traditionally made in the Poljica region in Dalmatia with the simplest possible dough consisting of flour, salt, and water. The filling for this pie is made with chard and red onions (kapula), spread between two sheets of thinly rolled dough. The most interesting fact about soparnik is the way that it is baked: in a bed of hot coals covered with ash, pierced a few times to release any steam, and cooked for a short period of time. After it is baked, the ashes are swept off and the pie is brushed with olive oil and crushed or finely chopped garlic. Poljički soparnik is traditionally cut into rhombical pieces (fete) before serving. Just make sure that the pie doesn't contain garlic or parsley in the filling, because if it does, you're not eating a traditional and authentic poljički soparnik.

Čobanac is a traditional meat stew originating from Slavonia and Baranja, located in the eastern part of Croatia. The dish is traditionally prepared by slowly cooking all of the ingredients for several hours in a large copper pot that is strung over an open fire. Typically, it consists of a few different types of meat, from veal and pork to wild game meat, along with large quantities of onions, and a special blend of sweet and hot ground paprika which gives the stew its characteristical rich and vivid color. It is recommended to serve čobanac with a few slices of fresh, homemade bread.

Dalmatinska pašticada is a traditional Dalmatian dish consisting of beef that is marinated in vinegar and spices for up to a couple of days, after which it’s stewed in red wine or prošek with bacon, tomatoes, a few dried prunes or figs, and root vegetables. Once cooked, the sauce is puréed and additionally seasoned with a selection of various spices. Traditionally, the dish is served at weddings with a side of gnocchi or homemade pasta. It is recommended to serve pašticada with some grated cheese on top. Experts believe that the dish had traveled a long way from ancient Greece and Rome to the Republic of Venice and the tables of noblemen until it was finally brought over to Dalmatia, where it became an ingrained part of local cuisine.

Kruh ispod peke is a traditional Croatian method of preparing bread under the lid (peka). The simple dough is prepared with flour, yeast, salt, and lukewarm water. It should be stickier than most other bread doughs and kneaded with hands. When prepared, the circular dough is left to rest and rise. Meanwhile, someone should make a wood fire until only the embers remain. The embers are then removed, and the dough is placed where the embers used to be. It is covered with the lid, and the lid is topped with hot embers. The bread is baked for 45 minutes to an hour, and true masters of peka know exactly when the bread is done by tapping it and listening to the sounds. Once baked, the bread is covered with a cloth and placed vertically to cool down a bit. It is important to wait for the bread to cool down until it's warm, so don't try eating it while it's piping hot. If it's made well, the bread should have holes throughout its interior and it should remain fresh for a long time without becoming crumbly. It is recommended to consume it warm with pork fat and salt or sugar, depending on personal preferences. Alternatively, dunk pieces of kruh ispod peke into a combination of olive oil and garlic.

Dagnje na buzaru is a traditional dish of the Croatian coast prepared with mussels as the main ingredient. The shells are scrubbed, placed into a pot with lukewarm water, covered, and lightly heated until all of them crack open. Olive oil, garlic, parsley, and a bit of pepper are sautéed, then mixed with the mussels and maybe a few slices of lemon. White wine is added for the final touch, and the dish is then shortly simmered. Before serving, dagnje na buzaru are often sprinkled with breadcrumbs for thickening, and the dish is then served with lots of bread on the side for mopping up the leftover juices. Dagnje na buzaru is a 'white' version of the dish, but there is also a 'red' version called dagnje na crvenu buzaru or dagnje na crveno, prepared mostly in the same way, but with the addition of tomato sauce and without breadcrumbs.

Considered to be of the best quality of all the Croatian prosciuttos, Drniš prosciutto is a cured, smoked and dried ham produced in this region since the 14th century. It is scientifically proven that the submediterranean microclimate conditions around Drniš make this type of ham different from those produced in Istria or Dalmatia. The thighs used in the production of pršut must be of premium quality, sourced locally and weigh more than 11 kilograms. The prepared meat is salted, pressed, cold-smoked and dried for a minimum of 12 months. It is dried in the wind, and the balance between the cold and dry Bora wind, and the warmer Jugo wind, is essential for it to develop all its characteristic aromas and flavors. The ham is intense ruby-red in color, shiny when sliced and has a sweet and aromatic flavor. It should almost melt in the mouth and should not have any acidity, bitterness or rancid aftertaste.

Salata od hobotnice is a traditional Croatian octopus salad originating from Dalmatia, but it's very popular throughout the country, especially on Christmas Eve and during the summer. Although there are many versions, it's usually made with a combination of octopus, onions, garlic, bay leaves, olive oil, parsley, potatoes, salt, vinegar, and tomatoes. The cleaned octopus is cooked, then cut into smaller pieces and mixed with the other ingredients. It's recommended to cook it with a few wine corks as they will soak up the bitter flavors during cooking. The salad is sometimes enriched with capers, olives, or lemon juice, and it's recommended to serve it well chilled, ideally with fresh bread on the side for mopping up the juices.

One of the staple ingredients of Croatian cuisine, Istrian pršut or prosciutto is a traditional cured and dried ham. It is usually served thinly sliced as an entree, alongside some artisanal bread and sheep or goat milk cheese. Its production is the simpler than those of other prosciuttos, as it is not smoked and is processed without its skin. After its skin and fat are removed, it is salted with coarse salt, pressed and rubbed with the mixture of black pepper, garlic, and different herbs. It is then dried for a few months in the wind before it is left to mature and ferment for the final six to eight months. The meat used in the production of pršut is sourced from the local pig breeds. Istrian pršut it deep red in color without any discolorations, and should have a sweet taste and almost melt in the mouth when thinly sliced.

Kotlovina is a traditional Croatian dish made by cooking various types of meat, sausages, and vegetables in a large, shallow plate that is placed over an open fire. The dish is typically prepared outdoors, often in gardens or courtyards. There are numerous recipes for kotlovina, but the meat is usually seasoned with salt, pepper, and oil. It is recommended to serve the dish with roasted potatoes or a fresh salad on the side.

Paški sir is a hard Croatian cheese originating from the island of Pag. The cheese is made from milk of the Pag sheep. The harsh bura wind dusts the island with sea salt, flavoring various herbs (such as immortelle, sage, and sea fennel) on which the sheep graze, and as a result their milk has a unique flavor. This award-winning cheese is characterized by a dry, flaky, grainy, and crumbly texture, and a tangy, salty flavor. The cheese is typically rubbed with ash and olive oil, and it's then left to mature for at least four months. As it matures, the tangy and savory flavors become even stronger. When young, it’s herby and salty, reminiscent of Manchego in texture and flavor, while the aged version somewhat resembles Pecorino Romano. It is recommended to serve the cheese at room temperature, sliced into triangles. Pair the aged one with fruit jams, olive oil, wildflower honey, anchovies, prosciutto slices, grapes, or paške bubice (small local bread rolls), but “don’t use it in sandwiches,” as the locals say. The young version is suitable for shaving on top of risottos and pasta dishes, or it can be melted and used as a pasta sauce. If you want to store Paški sir, it is recommended to place it on a wooden board and turn it every now and then while rubbing it with olive oil in order to prevent the cheese from drying out and developing mold.

Krapfen was probably the first European-style doughnut to appear, followed by similar varieties in other countries. These pastries are traditionally prepared with leavened dough that is deep-fried until golden and crispy on the outside, while they remain soft, light, and airy on the inside. Though krapfen can be prepared plain, they are most often filled or topped with jams, and vanilla or chocolate custards, while the top is usually dusted with powdered sugar or drizzled with chocolate. The origin of the word krapfen dates back to 9th century, and the recipes in German can be found as early as the 14th century. The sweet versions of the pastry became predominant, and have remained closely associated with the Carnival, a festive period which precedes Christian Lent. Interestingly, during the Carnival, one krapfen in a batch filled with jam and fruit preserves might contain a filling of mustard as a prank. It is believed that doughnuts spread throughout many central European countries, which adopted the technique but used different regional names. Consequently, krapfen in Germany goes under Berliner, pfannkuchen, faschingskrapfen, krebbel, or kreppel. In Poland, they are known as pączki or krepel, Hungarians refer to them as fánk, Slovak as šišky, while the Czechs use the term koblihy. In Slovenia, they are better known as krofi, while the standard name throughout Croatia, Bosnia, and Serbia is krofne or krafne. In St. Petersburg, Russia, the doughnuts are known as pyshki (either ring-shaped or without a hole), and there is a local café that has been serving pyshki prepared from the original recipe since the 1960s.

Dalmatinski pršut is a cured, smoked, and dried ham that is usually served thinly sliced alongside bread, cheese, or fruit such as melon. Unlike its Italian (prosciutto) and Istrian counterparts, the Dalmatian version of pršut is wood-smoked and dried for a minimum of twelve months. It is produced with fresh pork legs, with the bone, skin and subcutaneous fat. After preparation, which includes dry-salting, pressing, and seasoning, it is smoked and left to dry and mature in the air. The final period is strongly influenced by the cold and dry Bora wind, which creates favorable conditions for maturation. The combination of Mediterranean climate and traditional preparation techniques contribute to the exceptional quality of pršut, which is appreciated for its mildly smoky aroma, soft texture, and slightly salty taste.

Burek sa sirom is a phyllo pastry that is round or coil-shaped and filled with a mixture of cheese and eggs. The dough is made with flour, salt, and water (and perhaps a bit of oil) and stretched into translucent sheets. The sheets of phyllo dough are stacked in a large tray, and each sheet is sprinkled with oil or oil and mineral water and spread with the cheese and egg filling. Still, you might have heard that burek can only be called burek if it's filled with meat. That is, if you live in Bosnia and Herzegovina, but not everyone does, nor is burek really Bosnian – in fact, it has Turkish origins. In Bosnia, burek (with meat) and other types of similar pies such as sirnica (cheese) and krumpiruša (potatoes) are usually rolled into a coil, while Croatians and Serbs have a more relaxed approach – burek can be round and cut into quarters, or rolled into a coil – both shapes are good, and both can be called burek sa sirom (when filled with cheese, of course). Initially, burek was brought over to Niš in the 15th century, and it was prepared as a round pie. After World War II, burek came to Croatia and Slovenia. The term burek sa sirom, denoting a round or coil-shaped pie filled with cheese has been so engrained into Croatian culture (for more than 50 years) that it can be considered a Croatian classic regardless of its name. The most important thing is that it's delicious, filling, and a great breakfast staple for many Serbs and Croatians, especially when paired with a refreshing cup of yogurt on the side.

One of the staples of traditional Turkish cuisine, sarma consists of a filling that is snugly surrounded by leaves or leafy vegetables. There are numerous versions of this dish but the mixture typically combines ingredients such as minced meat, rice or bulgur, various herbs, seasonings, red pepper, paprika, ground sumac, or tomato sauce, while the typical wrapping usually includes vine, cabbage, or sauerkraut leaves, or a variety of leafy vegetables such as collard greens and swiss chard. Having its roots in the Ottoman Empire, sarma is also traditionally consumed in the Balkans, the countries of Central Europe, the South Caucasus, and the Middle East. Although it is commonly enjoyed as a filling lunch or dinner (typically during the winter season), sarma is often prepared on special occasions and holidays. The dish is usually accompanied by plain yogurt, mashed potatoes, and crusty bread on the side.

Slavonski kulen is the best-known delicacy of eastern Croatian cuisine. It is a cured sausage made from prime cuts of pork combined with carefully selected spices including red paprika and garlic. Kulen has a strong smoky flavor with the aromas of paprika and pepper. Slavonian type of kulen must be produced using the meat of pigs that have been raised in Slavonia. Only the premium cuts of pork are used in the making of this sausage and every step of the production process is kept separated from that of all other sausages. Kulen matures for several months during which it is smoked and dried. Historically, only one kulen was produced per slaughtered pig, which made it extremely rare, and the delicacy used to be served only on special occasions.

Konoha-don or konoha-donburi is a traditional Japanese dish that's especially popular in Kyoto and Osaka. It consists of a bowl of rice with thinly sliced fish cakes, raw eggs, and often scallions and shiitake mushrooms. The egg is spread over the dish in its raw form and it's cooked by the heat of the rice. In some places, people also like to add fried tofu or sliced nori seaweed to further enrich the dish. The word konoha in the name of the dish refers to tree leaves, which are similar to slices of fish cakes.

Mugi gohan is a traditional Japanese dish that means barley rice when translated to English. It’s made with a combination of white rice and barley. They’re typically cooked together in a rice cooker, and locals eat this dish due to its health benefits. Mugi gohan was invented as a means to an end because in the past, locals such as peasants and field workers couldn’t afford too much white rice, so they combined it with barley. Nowadays, the dish is prepared in the ratio of 3 : 1, three parts rice to one part barley.

Kohada nigiri is a traditional Japanese type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of kohada or gizzard shad, a silver-skinned fish that's inexpensive and mostly used for sushi. The fish is typically salted and marinated in vinegar, which brings out its umami flavors. The gizzard shad is called kohada when it reaches about 7 to 10 centimeters (about 4 inches) in legth (medium-sized fish). Shinkodenotes small shad, while nakazumi denotes fully-grown adult gizzard shad. It's recommended to prepare kohada nigiri sushi from November through January, when the fish becomes somewhat fattier. Before serving, kohada nigiri sushi is often topped with oboro (crumpled shrimp paste).

Hamaguri nigiri is a traditional Japanese type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with boiled hamaguri clam. The clam shells are first rubbed together under a stream of water in order to remove the slime. The clams are boiled in sake, then pried open and the flesh is removed. The flesh is butterflied, while the leftover clam juice is typically mixed with soy sauce, sugar, and mirin, then simmered until it forms a thick sauce. The sauce is brushed over the assembled nigiri sushi, and it's then ready to be enjoyed without dipping. The clams have a chewy and delicate texture, and their best season is from February to April. Although not that rare, this type of nigiri sushi can be very expensive.

Tamagodon is a Japanese donburi dish that is simple and quick to prepare. It consists of fluffy eggs that are placed on top of steamed rice. The omelet is often enriched with onions and a savory sauce made with mirin, dashi, and soy sauce. Before serving, this Japanese comfort food staple can be garnished with nori seaweed and chopped spring onions.

Hirame nigiri is a traditional Japanese type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with hirame or olive flounder. Most sushi restaurants serve hirame nigiri from late autumn to the end of winter. The fish has a chewy texture and subtle, mild flavors. The fish is filleted, the slices are salted, and then placed on top of the rice in order to create this nigiri sushi. Typical accompaniments to the dish include pickled ginger (gari), soy sauce, and wasabi on the side. Interestingly, each fillet has a muscle at the edge, a little flesh on the fin called engawa, which is the most exercised part of the fish and it's more chewy and stronger in flavor than other parts, making it very prized if the fish has been properly filleted.

Takikomi gohan is a traditional rice dish originating from Japan. There are many versions of takikomi gohan depending on the season or the region. Still, the most common ingredients used for the dish include rice, carrots, konnyaku, dashi, mirin, soy sauce, and aburaage (deep-fried tofu). Optional ingredients include chicken, beef, bamboo shoots, tuna, chestnuts, clams, seaweed, mushrooms, sweet potatoes, and peas. The rice is soaked, drained, mixed with the rest of the ingredients, and the dish is then cooked until everything is tender. It’s typically served hot or at room temperature.

This Japanese rice dish consists of sumeshi (sushi rice) that is wrapped in thin sheets of omelet. The rice is usually enriched with mushrooms or Japanese pickles, while the wraps consist of eggs, potato starch, water, sugar, and salt. When the rice is wrapped, the resulting pouch is tied up with a thin strip of green onion and may be decorated with boiled shrimp, roe, or various vegetables.

Sake chazuke is a traditional dish originating from Japan. The dish is a variety of chazuke, a soupy rice concoction with different toppings. The dish is usually made with a combination of cooked rice, salmon fillets, salt, daikon, nori sheets, wasabi, and green tea. The salmon fillets are seasoned with salt, wrapped in plastic, and left to marinate in the fridge overnight. The next day, it's seared on a grill, flaked, and seasoned with salt again. Cooked rice is placed into bowls and topped with salmon flakes, daikon, wasabi, and nori. Green tea is then poured over the rice and the dish is enjoyed immediately.

As the name suggests, Iwakunizushi is a variety of pressed sushi that hails from Iwakuni City, Yamaguchi. It is made by layering sushi rice, lotus roots, shiitake mushrooms, and thin threads of fried eggs into large, square-shaped wooden molds. Traditionally, the box is then stepped on, until all the ingredients are well pressed. Additionally, seafood is often placed on top of Iwakunizushi, most commonly pickled mackerel or shrimps. Because of its colorful and appealing appearance, this sushi variety is a staple dish served on special occasions and remains a favorite local specialty.

Oshizushi is the name of a unique sushi variety, distinguished by its signature rectangular shape. Also known as pressed or box sushi, it is made with oshibako, a long rectangular wooden appliance which acts as a frame. It incorporates vinegar rice and is topped with various seafood ingredients and condiments, neatly layered in the oshibako, then compressed, creating a firm block of sushi which is subsequently cut into bite-sized pieces and served. Originally, the name was used to refer to an ancient preservation method in which fish was placed in similar containers alongside fermented rice. Over time, with the development of vinegar rice, the method was perfected in Osaka in order to create the sophisticated oshizushi which we know today. Traditionally, it employs marinated or grilled seafood ingredients such as eel or mackerel, but the varieties which employ raw fish are also quite common. The unique preparation method allows the creation of exceptionally complex versions of oshizushi, which can consist of many layers or may have detailed and comprehensive creations on top of each individual piece. Nowadays, it is still associated with the region of Osaka, where it is commonly found in numerous sushi restaurants. Due to its distinctive shape, oshizushi is easily transported and has become one of the most convenient sushi varieties offered as a take-out dish.

Temarizushi or temari sushi is a variety of nigirizushi that's rolled into a ball. In order to prepare it, cooked rice is mixed with rice vinegar, sugar, and salt, then topped with the ingredient of your choice before the combination is rolled into a ball. Some of the more popular topping options include avocado slices, cucumbers, salmon, tuna, prawns, lotus root slices, and octopus slices. Once prepared, temarizushi is typically served with soy sauce for dipping on the side. This sushi type is usually prepared on March 3, also known as Hinamatsuri or Girl's Day.

Aji nigiri is a traditional Japanese type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of aji or horse mackerel fish. Aji or horse mackerel is smaller than other mackerel and its flavor is lighter. This fish pairs well with pickled ginger (gari), spring onions (negi), and mirin. It's usually marinated in vinegar in order to remove excess fat and the texture becomes smoother. Before serving, this nigiri sushi is often topped with negi, and it's typically enjoyed in a single bite (or two).

Although it is commonly mistaken for oshizushi (pressed) or saba zushi (mackerel), which is the most common fish used in the dish, battera is a sushi variety that can be prepared with other types of fish such as salmon and shrimps. It does belong to the category of boxed sushi (oshizushi) and it typically consists of a layer of aspidistra (baran) leaves that are only used as a coating, then a layer of fish, and finally a layer of sushi rice. Battera is always prepared upside-down, unlike oshizushi, and when served, the fish always comes on top of the roll, which is then sliced into small, rectangle-shaped pieces. The original version of battera sushi was prepared with kohada (gizzard shad) that was later replaced with other fish varieties.

Tai-meshi is a traditional Japanese dish consisting of seasoned rice with red sea bream. The fish is scaled, gutted, cleaned, seasoned with salt and sake, then lightly grilled. The stock is made with a combination of kombu kelp, salt, soy sauce, mirin, sake, and grated ginger. In order to prepare the dish, the rice and the red sea bream are cooked in the stock, and the dish is served by stirring the fish meat into the rice, which should be light and fluffy, or serving the whole fish on top of the rice. Tai-meshi is often garnished with chopped chives and white sesame seeds. It’s especially popular in Ehime Prefecture during springtime.

Chūkadon is a Japanese dish which consists of stir-fried ingredients served over rice. It is believed that chūkadon originated in the 1930s in a Chinese-style restaurant in Tokyo. The dish can employ a variety of seafood ingredients, meat, and sliced vegetables which are shortly stir-fried in a thick and starchy soy-infused sauce. Simple and easy to prepare, chūkadon is commonly found on the menus of many Japanese fast food establishments.

Sekihan is a traditional Japanese dish consisting of only two main ingredients – glutinous rice and red azuki beans. The dish has a reddish hue which is a result of the cooking liquid from azuki beans. In the past, the color red was a symbol of good fortune and it supposedly warded off evil. Nowadays, sekihan is typically consumed for good luck – it is served mostly on special occasions such as birthdays, weddings, and celebrations. The dish is usually served on okuizome (a baby's first meal when it is 100 days old) and shichi-go-san (a ritual for children aged 3, 5, and 7). Traditionally, sekihan is consumed with gomashio – a combination of toasted black sesame and salt.

In Japan, kayu or okayu rice porridge is the equivalent of chicken soup in times of sickness, a common remedy for colds and fever. It is a simple dish consisting of easily digestible soft rice and water. The rice is often cooked in dashi stock or miso in order to enhance the flavors of the porridge. Due to its gentle and mild flavors, kayu is sometimes consumed for breakfast, and some hotel restaurants even serve it as a part of breakfast buffets. Since there is a much greater ratio of water to rice in the dish, it is often used as a weight-loss diet food.

Iwashi nigiri sushi is a traditional Japanese type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of sardines. The dish has a very fishy flavor and a texture that can be somewhat tough. The aromas are pungent, even when the sardines are extremely fresh. Traditionally, this type of sushi is eaten by hand in a single bite. It's usually accompanied by soy sauce, wasabi, or pickled ginger (gari) on the side.

Wakame gunkan maki is a traditional Japanese type of sushi that comes in the elongated shape of a ship (gunkan). This version of gunkan is made with wakame, the edible brown seaweed with numerous health benefits. The seaweed is used as a topping for nori-wrapped sushi rice. The flavors are best described as neutral, refreshing, slightly sweet, and briny. When rehydrated, its dark green color turns into a bright and vibrant green. The dish can be found at most sushi restaurants in the country, and it's often accompanied by soy sauce, wasabi, and sushi ginger on the side.

Taco rice is a Japanese dish hailing from Okinawa. It was created in 1984 as a dish for the US soldiers stationed in the prefecture. The dish consists of ground beef, cheese, lettuce, and tomatoes served on a bed of short grain rice. The whole dish is traditionally topped with salsa. The meat is seasoned with taco seasoning or a combination of common Japanese condiments if the taco seasoning is unavailable. What was once created for the American soldiers is now one of the best known dishes in Okinawa, and it's recommended to accompany it with koregusu, a condiment similar to chili vodka.

Tenshindon is a simple Japanese dish which combines crab meat omelet and rice. It belongs to the broad category of donburi dishes, which includes many Japanese ingredients and meals that are served over rice. The central part of every tenshindon is the omelet which employs crab meat, the authentic Japanese negi onions, and (occasionally) mushrooms, peas, and sliced ginger. The dish is assembled and usually served in a bowl, in which the rice is placed first, and the omelet is positioned on top. The final addition is a thick sauce that is generously poured over the dish. It is made with different combinations of soy sauce, vinegar, sugar, rice wine, sesame oil, oyster sauce, chicken broth, starch, and occasionally ketchup. Depending on the location, the sauce can have a more sour, vinegary taste, preferred in the Kanto region, or the sweeter variety, typically found in the Kansai area. Even though this traditional Japanese specialty was named after the Chinese city of Tianjin, there is no similar and corresponding dish found in the Chinese gastronomy. It is believed that the name was given because the city was a major rice trade location, and the dish was primarily made with rice which originated from Tianjin. Today it can be found in many Japanese restaurants, and is commonly prepared as a quick and nutritious homemade meal. It makes an excellent quick lunch, or a hearty and satisfying dinner.

Also known as the lucky direction sushi, ehomaki is a sushi roll consisting of nori seaweed, vinegared rice, and seven different fillings, each representing one god of fortune. The fillings may vary, but they usually include cucumbers, dried gourd, eel, shiitake mushrooms, fish, egg omelet, or tofu. The most popular theory about the origin of ehomaki claims that it was invented by the merchants in Osaka (Kansai) in the Edo or the early Meiji eras. Following the Second World War, the roll nearly disappeared, but it was reintroduced in the 1970s and became nationally recognized when many convenience stores started selling it in the 1990s. It is traditionally enjoyed on Setsubun—an annual festival held on February 3rd that celebrates the beginning of spring. The dinner on Setsubun should be eaten facing a particular direction that is considered lucky for that year, and you should make a wish before you eat. The whole roll should be consumed without talking since that is deemed to be bad luck. Ehomaki is never served sliced.

Negitoro gunkan maki is a traditional Japanese type of sushi that comes in the elongated shape of a ship (gunkan). This version of gunkan is made with negitoro or finely chopped raw fatty tuna with sliced green onions. The negitoro is used as a topping for nori-wrapped sushi rice. The flavors are best described as sweet and slightly sour. The dish can be found at most sushi restaurants in the country, and it's often accompanied by soy sauce, wasabi, and sushi ginger on the side.

Tobiko gunkan maki is a traditional Japanese type of sushi that comes in the oval shape of a ship (gunkan). This version of gunkan is made with tobiko or flying fish roe as a topping for nori-wrapped sushi rice. Tobiko is larger than capelin roe (masago), but it's smaller than salmon roe (ikura). The dish can be found at most sushi restaurants in Japan and the flavors are best described as sweet, sour, and salty. Tobiko gunkan is often accompanied by soy sauce, wasabi, and sushi ginger on the side.

Tamago nigiri sushi is a traditional Japanese type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with a slice of egg omelet. The dish has a sweet flavor with a clean finish because the eggs are cooked with dashi and sugar. The texture is light and fluffy. Traditionally, this type of sushi is eaten by hand in a single bite, and it's said that no two sushi restaurants have the same recipe. This type of nigiri should be eaten last because it's a great palate cleanser.

Kiritanpo is a traditional Japanese dish with origins in the Akita prefecture. It is made from cooked, half-smashed rice that is placed on a skewer, shaped into cylinders, then toasted over an open fire. The dish is traditionally consumed from autumn to spring, especially in November, when newly harvested rice is brought to the markets. It is quite common to serve kiritanpo to guests and visitors in Japan. Locals usually place kiritanpo in a hotpot with chicken, green onions, Japanese parsley, and mushrooms, but kiritanpo can also be grilled over the fire together with miso. There are two theories about its origin: one says that the woodcutters used to wrap leftover rice around a stick and consume it with miso, while they were working in the woods, and the other theory says that bear hunters from Akita prefecture served it as an accompaniment to game meat dishes. Regardless of the origins, both theories suggest that the people found a way to use the limited rice supplies instead of wasting them, and that is how kiritanpo was born. Today, one can consume kiritanpo at the annual Kiritanpo Festival, held in Odate.

Chahan is the name for Japanese fried rice dishes consisting of cooked rice that is stir-fried with eggs, sauces, and vegetables such as peas, green onions, and carrots. It is traditionally prepared on a teppan - a flat grilling surface with an open top, although it can easily be prepared in a large pan or a wok. A staple food of many Japanese households, the dish is a perfect way to use up leftover rice. Chahan was originally brought over to Japan from China in the 1860s, when Chinese immigrants started to arrive at the port of Kobe.

Kappamaki is one of the most common sushi varieties consisting of nori seaweed, vinegar-flavored sushi rice, and sliced cucumbers, preferably thin and seedless Japanese cucumbers. This sushi variety belongs to the wide group of makizushi (rolled sushi), and it is traditionally served sliced into bite-size pieces and accompanied by soy sauce, pickled ginger, and wasabi. Its name stems from kappa—a mythological creature from Japanese folklore whose favorite snacks were cucumbers.

Originating from the middle Edo era, when green tea and bancha rose in popularity, chazuke is a simple dish made by pouring hot green tea over rice and numerous toppings. The usual toppings include a variety of pickled vegetables and seaweed. In some places, salmon, bonito, or grilled eel are used as toppings, the grilled eel topping version being a specialty of Shizuoka prefecture. Chazuke is consumed at any time of day in Japan, be it for breakfast, lunch, or dinner. It is considered the ultimate comfort food that is easy to prepare. Chazuke is so popular that instant chazuke packs became available in Japanese stores since the 1970s, consisting of freeze-dried toppings and various seasonings for the dish. In restaurants, chazuke is usually served at the end, and ordering the dish also acts as a signal that you're ready to go home.

Ika nigiri sushi is a traditional Japanese type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of squid. The dish has a rich flavor and a texture that is firm and slimy, slightly chewy but not rubbery. Traditionally, this type of sushi is eaten by hand in a single bite. It's usually accompanied by soy sauce or pickled ginger (gari) on the side, and it's often served with a shiso leaf in order to elevate the flavors. Interestingly, tourists find this type of sushi difficult to eat, especially raw, but in Japan it's one of the most popular types of nigiri sushi.

Tako nigiri sushi is a traditional Japanese type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of octopus. The dish has a mild, slightly sweet and sour flavor and a texture that can be quite chewy. Traditionally, this type of sushi is eaten by hand in a single bite. It's usually accompanied by soy sauce, wasabi, or pickled ginger (gari) on the side.

Kamameshi or kettle rice refers to a meal that is both cooked and served in a special cast iron pot called kama; hence the name. This traditional Japanese rice dish is prepared by simply steaming the rice with various kinds of meat, seafood, and vegetables. Kamameshi is typically flavored with soy sauce, sake, or mirin, while most of its punch and crunch comes from the slightly burnt rice sticking to the bottom of the kama kettle. Some of the most popular varieties include seafood or kaisen kamameshi, chicken or tori kamameshi; crab meat or kani kamameshi, and gomoku kamameshi, which is by far one of the absolute favorites. It is flavored with Japanese wild parsley called mitsuba and consists of mixed meats and vegetables such as chicken, crab meat, shrimps, carrots, bamboo shoots, and shiitake mushrooms. Kamameshi is said to have its origins in Takeshitakama, while the term emerged in the late Meiji period and later became associated with the aftermath of the Great Kanto Earthquake in 1923, when family members and coworkers shared their kamameshi by eating directly from the kama pot. Nowadays, kamameshi dishes are most often prepared in small-scale replicas of the traditional, communal kama kettles and served as single portion meals.

Shirasu don is a traditional Japanese dish originating from the Kanagawa region. It’s a specialty of Chigasaki, Enoshima Island, and Kamakura. The dish is made with shirasu – baby sardines, sand lances, and herring. The fish are eaten dried, boiled, or raw with soy sauce. Their texture is light and fluffy, while the aromas are slightly salty. For shirasu don, fresh and raw shirasu is simply placed on top of a bed of rice in a bowl. The dish is often enriched with the addition of seaweed, Japanese herbs, and sliced leeks, with soy sauce and tare on the side.

Ebi nigiri is a traditional Japanese type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with butterflied shrimp. Any large shrimp will do, but kuruma ebi (Penaeus japonica) is said to be the best. The shrimp is skewered, boiled, chilled in ice (just until the exterior is cold, while it remains warm inside), and it's sometimes marinated in ginger juice in order to become more firm and have a bit more flavor. The tail is left intact for presentation purposes. This nigiri sushi is often served with wasabi or pickled ginger (gari).

This pressed sushi variety consist of a sushi rice base that is topped with marinated mackerel fillet, which is typically covered with a thin, delicate layer of kelp. Unlike other pressed sushi varieties, saba zushi is not made in traditional wooden appliances, but the whole creation is usually wrapped in bamboo leaves to achieve its distinctive form. Saba zushi is often referred to as Kyoto-style pressed sushi, and is considered to be the city’s signature dish.

Tamago kake gohan is a Japanese dish consisting of cooked rice that is topped with a raw egg. Even though the dish is so simple that some people don't consider its preparation an act of cooking, today there are numerous restaurants in Japan which prepare this dish as their specialty. Tamago kake gohan was first prepared by Ginko Kishida during the Meiji Era in the 19th century. The dish is so popular that there are more than 50 varieties of special soy sauces used only with tamago kake gohan.

One of the most popular makizushi varieties are the thin hosomaki rolls. They consist of traditional roasted nori sheets that are layered with vinegar rice, filled with just one ingredient, then shaped into thin rolls. Even though they appear in numerous versions, the most famous are the tekkamaki tuna roll and the refreshing kappamaki cucumber roll. Cut into small bite-sized pieces and complemented with wasabi, pickled ginger, and soy sauce, hosomaki makes a perfect, healthy, and nutritious snack or a light meal.

Akami nigiri is a traditional Japanese type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of akami (red meat) tuna. There are also otoro (fatty tuna) nigiri sushi and chutoro (medium-fatty tuna) nigiri sushi varieties, and all of them are classified under maguro (tuna) nigiri sushi. Akami includes tuna and bonito, and the meat gets its red color from the high content of myoglobin and hemoglobin, which is typical for migratory fish. The slices are on the thicker side and the focus is on tuna's sticky and firm texture. Akami nigiri sushi is usually served with pickled ginger (gari), soy sauce, and wasabi on the side.

Dorai karē or dry curry is a simple Japanese dish including curry fried rice and a thick and dry curry meat sauce on top of the rice. When made at home, it is often prepared by using leftovers. The curry meat sauce is typically made with a combination of ground beef, vegetables, curry powder, and soup stock. It is believed that dorai karē was based on an Indian dish called keema curry.

Falling in the broad category of hosomaki sushi, tekkamaki rolls are one of the most common sushi varieties. Nori sheets, sushi rice, and raw tuna are the three essential tekkamaki ingredients. Nori, the pressed and dried seaweed sheets are used as a wrapper which holds all the ingredients together. The firm sushi rice, with a slightly acidic taste, is spread on top of nori, and the central part of the roll is a piece of raw tuna. Tender and soft, pink in color and mild in flavor, tuna perfectly balances the subtle flavors of nori and rice. Tuna is placed on top of the rice, and tekkamaki is then rolled by hand using a bamboo mat. When rolled, the assembled roll is sliced into uniformed bite-sized pieces. All the ingredients should be neatly arranged in order for each piece to have three clearly visible essential elements. Since they are regarded as a variety of hosomaki, which translates as small rolls, tekkamaki rolls are usually thinner and smaller in size than other varieties. Because the tuna is not entirely visible, it often employs the cuts which are not as luxurious or appealing as the cuts used in nigiri sushi. This makes it a convenient and affordable sushi option that is a staple in almost every sushi establishment. Similar to other sushi dishes, soy sauce, wasabi, and ginger are standard accompaniments to these perfectly balanced rolls.

Inarizushi is a unique sushi variety which consists of chewy tofu pockets filled with fragrant sushi rice. Aburaage, the tofu skins which have been fried to form hollow products are used as containers which hold the rice together. Mild in flavor, they are usually boiled in a fragrant mixture of dashi, mirin, and soy sauce, which allows them to soak in all the subtle flavors. The filling inside the tofu pockets usually employs plain sushi rice, which can be elevated with many different ingredients such as carrots, shiitake mushrooms, roasted sesame seeds, or pieces of nori, but it never employs raw fish, the common element found in other sushi varieties. The rice is placed in the center of tofu pockets, and it is usually completely enclosed. In more decorative forms, the rice is only partially covered to showcase the delicious filling. It is believed that inarizushi was originally prepared in the 19th century, and its invention is usually associated with Toyokawa, where it was primarily sold as a snack in front of many shrines. Because of its convenience and the complex sweet, salty, and sour flavors, inarizushi is extremely popular in Japan. It is often sold as a takeaway meal or a quick supermarket snack.

Oyakodon is a poetically named dish meaning father and child, referring to the fact that both the chicken and the egg are used in the dish. It consists of a bowl of white rice that is topped with chicken, eggs, and chopped scallions. The eggs are poured over the rice before they have completely cooked, and the cooked rice finishes the job and helps the eggs to solidify. This simple dish is served in numerous Japanese eateries, such as soba restaurants. Oyakodon is especially popular at lunchtime, since it is easy and quick to prepare, which is a crucial fact for many Japanese businessmen. In addition to Japanese fast-food restaurants, oyakodon can also be bought from numerous street vendors. It is recommended to eat it as the Japanese do, from the bottom up, so that there is always some of the topping covering the white rice.

Omurice is a short form of omelet and rice, the two essential ingredients of this Japanese fusion dish. The rice is usually pan-fried together with chicken and ketchup, then wrapped in a thin omelet sheet. Finally, the dish is generously covered with ketchup. Occasionally, scrambled eggs can be put on top of the rice, and ketchup can be substituted with demi-glace sauce. Omurice is one of many Japanese dishes influenced by Western cooking techniques and ingredients. Although it has become a traditional Japanese dish, it is usually prepared at home or served in non-traditional Japanese restaurants. There are two stories about the true origin and creation of this unusual fusion dish. One claims that it was created in Tokyo as a quickly-prepared dish to feed the restaurant staff. However, the other story tells that it was in fact invented in Osaka as a specially-designed meal for a particular customer who could only eat light food. Whichever theory is true; it is certain that the dish has been present in Japanese cuisine since the beginning of the 20th century. Nowadays, it is also commonly found in South Korea and Taiwan.

Buri nigiri sushi is a traditional Japanese type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of Japanese amberjack, also known as yellowtail tuna. The dish has a soft texture and flavors that are not as deep as salmon nigiri sushi or tuna nigiri sushi. The fish is sometimes seared with a blowtorch until lightly charred. Traditionally, this type of sushi is eaten by hand in a single bite. It's usually accompanied by soy sauce, wasabi, or pickled ginger (gari) on the side. The higher quality version of this dish is known as hamachi nigiri sushi, prepared with younger and smaller yellowtail tuna.

Hotate nigiri sushi is a traditional Japanese type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with fresh raw scallops. The dish has a soft texture and mild flavors, making it a great intermediate-level sushi. Traditionally, this type of sushi is eaten by hand in a single bite. It's usually accompanied by soy sauce, wasabi, or pickled ginger (gari) on the side. This type of nigiri sushi is popular with both adults and children.

Ikuradon is a simple Japanese dish which consists of plain rice topped with ikura - the plump salmon roe. Incredibly popular in Japan, ikura is incorporated in many traditional dishes, and before consumption, it is usually marinated in a flavorful broth based on soy sauce, mirin, and sake. Traditionally served in bowls, the delicate roe is placed on top of the rice and can be eaten plain or complemented with various condiments such as raw egg yolks or strips of dry seaweed.

Ikura sushi is a common name for a type of gunkanmaki topped with ikura—plump orbs of salmon roe. Ikura is usually marinated in soy sauce, and the sushi is assembled by wrapping nori seaweed around a ball of sushi rice. The combination is then topped with a spoonful of roe. This sushi type is a relatively recent invention that became popular after salmon was introduced as a sushi ingredient. Occasionally, ikura sushi will come topped with a cucumber slice.

Anago nigiri is a traditional Japanese type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of saltwater eel (anago). Anago is always cooked and the fat breaks down during the process. As a result, the meat develops a very soft consistency and becomes fluffier than unagi (freshwater eel nigiri), which is more chewy and has a dense texture. When served, anago nigiri sushi is typically brushed with tsume, the reduced broth from cooking anago, which has a sweet, barbecue-like flavor, so it's used as a replacement for soy sauce. Accompaniments to this nigiri sushi include wasabi and pickled ginger (gari) on the side.

Uni gunkan maki is a traditional Japanese type of sushi that comes in the elongated shape of a ship (gunkan). This version of gunkan is made with uni or sea urchin gonads as a topping for nori-wrapped sushi rice. The flavors are sweet, rich, and creamy, with notes of the sea. The texture is delicate and melting in the mouth. The dish can be found at most sushi restaurants in Japan, and it's often accompanied by soy sauce, wasabi, and sushi ginger on the side.

Hamachi nigiri sushi is a traditional Japanese type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of young Japanese amberjack, also known as yellowtail tuna. The dish has a soft texture and flavors that are not as deep as salmon nigiri sushi or tuna nigiri sushi. The fish is sometimes seared with a blowtorch until lightly charred. Traditionally, this type of sushi is eaten by hand in a single bite. It's usually accompanied by soy sauce, wasabi, or pickled ginger (gari) on the side. The lower quality version of this dish is known as buri nigiri sushi, prepared with older and bigger yellowtail tuna.

Uni nigiri is a traditional Japanese type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with uni, sea urchin gonads that produce roe with a creamy, firm, delicate, and smooth texture and a rich, briny flavor. The uni is placed on top of the rice, typically with a dab of wasabi in between. Interestingly, for this type of nigiri sushi, soy sauce is usually brushed on top of the nigiri sushi, making it complete without having to dip it in the sauce.

Butadon is a Japanese dish consisting of a bowl of rice that is topped with sliced fatty pork cooked in a slightly sweet soy sauce. Other common toppings include green peas and onions. The name butadon is derived from two words – buta, meaning pork, and don, meaning bowl, so the dish can be translated as pork bowl. It originated in Obihiro, and most sources credit Mr. Abe from the Pancho restaurant with its invention, who supposedly created it in 1933 because he wanted the Japanese people to consume more pork.

Futomaki is a variety of rolled sushi that is characterized by its large size and a strict balance of used ingredients. The rolls are typically filled with vegetables of different colors, and usually don't contain seafood. Futomaki should be both flavorful and visually appealing, and the ingredients are chosen by how well they accompany each other in terms of visual appeal and flavor. The name of the dish is Japanese for fat roll, the rolls usually being 4 centimeters in diameter and larger, consisting of three components: nori seaweed, which is the outer layer, sushi rice, and selected fillings such as cucumbers, carrots, and mushrooms. Futomaki originated in Kansai as a festival food, and the most common way to eat the dish is with chopsticks, dipped in soy sauce or consumed as it is. On Setsuban, the day before the beginning of a new season, people often consume whole rolls of futomaki as a ritual to ensure good luck.

Temaki is a hand-rolled type of sushi characterized by its conical shape. The dish consists of rice, raw fish, and vegetables wrapped in a piece of nori seaweed. Due to the ease of preparation, temaki is most commonly made at home, and is somewhat hard to find in regular sushi restaurants in Japan. Traditionally, temaki is prepared for home parties and large family celebrations. It is also a great way of introducing foreigners to sushi. Temaki is almost always eaten by hand because chopsticks are quite unnecessary for this type of sushi. It is recommended to pair temaki with pickled ginger, wasabi, and dipping sauces such as soy sauce and ponzu sauce.

Gyūdon is one of the most popular and inexpensive fast food dishes in Japan. Its name can be literally translated to beef bowl. The dish consists of beef and onions served over a bowl of rice. Beef and onions are cooked in a combination of mirin, sugar, sake, and soy sauce, imparting a salty-sweet flavor to the dish. In the restaurants, known as gyūdon-ya, there is often pickled red ginger and red chili at the table, so anyone can season their dish according to personal preferences. The restaurants are often frequented by numerous hungry students who eat on a budget, and some of those restaurants are open 24 hours a day. A beaten raw egg is sometimes stirred into the dish, while chopped green onions are a common garnish. Miso soup, salads, or kimchi are regular side dishes accompanying gyūdon. It is said that the first version of gyūdon stems from an old dish called gyūnabe, where thinly sliced beef is cooked with vegetables in a pot. The first popular version of gyūdon appeared in 1862 in the Kantō region, and it has remained an inexpensive, yet nourishing and flavorful dish until today.

Moist, chewy, and hearty, onigiri or omusubi are Japanese rice balls and a favorite picnic food since the 11th century, when they were known as tonjiki and recorded as such in the diary of Lady Murasaki, author of The Tale of Genji (which is believed to be the world's first novel!). However, the origins of the dish are much earlier than the time of Lady Murasaki. In the Nara period, before chopsticks became popular, rice used to be rolled into small balls in order to be easily picked up and consumed. Typically, onigiri is wrapped in nori seaweed, but that practice did not come about until the late 16th century. The stuffings might include salmon, umeboshi plums, grilled or pickled mushrooms, or various vegetables. Today, onigiri is often made at home and sold everywhere throughout Japan, from parks and beaches to convenience stores or upscale grocery stores.

Gunkanmaki is a sushi variety that consists of sushi rice that is formed into an oval shape and is then wrapped with nori seaweed. The piece is finished off with a topping that traditionally includes fish roe such as ikura (salmon), kazunoko (salted herring), or uni (sea urchin). The name gunkan, which translates as the warship, was influenced by the oval shape reminiscent of a battleship. Gunkanmaki originated in 1941 at Kyubey, a small shop located in Tokyo’s Ginza that has since earned its name as one of the top sushi restaurants in the world.

Unagi nigiri sushi is a traditional Japanese type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of freshwater eel that's usually cooked. The dish has a soft texture and a mild flavor. If desired, the eel can be lightly seared with a blowtorch. It's a nice option for people who don't prefer raw food but want to enjoy sushi. Traditionally, this type of sushi is eaten by hand in a single bite. It's usually accompanied by soy sauce, wasabi, or pickled ginger (gari) on the side.

Sake nigiri sushi is a Japanese type of nigiri sushi, with origins in Norway. It consists of hand-pressed sushi rice that's topped with slices of salmon. The dish has a soft texture and a clean finish that makes it good for sushi newcomers, although the flavor can be a bit fishier than maguro (tuna) nigiri sushi. Traditionally, this type of sushi is eaten by hand in a single bite. It's usually accompanied by soy sauce, wasabi, or pickled ginger (gari) on the side.

Chirashizushi is one of the most common sushi varieties prepared in Japanese households. This unusual version (often referred to as scattered sushi) consists of a bowl of sushi rice complemented with a wide group of ingredients that are either layered on top or mixed in the rice. There are two traditional ways to prepare a bowl of chirashizushi: the classic Tokyo style, which incorporates fish sashimi placed on top of the rice, and the Kansai style, which may incorporate numerous raw or cooked ingredients mixed in the rice. In both varieties, the top is always elaborately decorated and garnished. Since it is easily prepared in large amounts, chirashuzshi is one of the most famous sushi varieties served on special and festive occasions.

Katsudon is a type of donburi, meaning it's a rice dish served in a bowl topped with simmered ingredients. In this case, the topping is another Japanese favorite — tonkatsu — a deep-fried and crumbed pork cutlet, but here it is simmered together with vegetables in a seasoned sauce bound with eggs. The earliest reference to the dish dates back to 1921 and since then numerous varieties have been developed by adding or replacing the ingredients from the original recipe. The best-known versions include katsudon made with Worcestershire sauce, miso, and soy sauce, but there are also ones that replace pork with beef or chicken.

A delicious combination of tempura and donburi - hence the name tendon - this classic Japanese one-bowl meal consists of battered and deep-fried seafood or vegetables laid over freshly steamed rice. The most popular ingredients for tendon include ebi or shrimps, which can be found in virtually all tempura dishes, and Japanese eggplant called nasu, but also other vegetables such as daikon radish and kabocha squash. Tendon is usually drizzled with the umami-imparting tentsuyu, a savory tempura sauce made with dashi soup stock and a mixture of soy sauce, mirin, and sugar called kaeshi. Alternatively, to make your tendon bowl look even more appetizing, the tempura pieces can be separately dipped in any dashi or soy-based sauce before being neatly arranged on top of a steamy bed of rice. In Japan, tendon dishes are most often enjoyed for lunch or as a light evening meal.

Japanese curry is an extremely popular dish throughout Japan. Since the curry is almost always served with rice, one can hear the term karē raisu mentioned very often. Curry was brought over to Japan by the British in the 19th century, when Meiji-era Japan welcomed foreigners and their goods. As a result, Japanese curry is similar to the English curry, characterized by the heavy use of curry powder. The dish developed into curry rice, a rich stew of meat and vegetables (such as carrots, onions, and potatoes) which is ladled over short-grain, white rice. Common garnishes include eggplant, lotus root, and cucumbers on top. There is also a popular variation on kare raisu called katsu kare, a curry rice dish with a piece of deep-fried pork cutlet called tonkatsu placed on top.

Characterized by an incredibly mild and refreshing flavor, negitorodon is a simple Japanese dish which consists of pieces of raw fatty tuna served over rice. Traditionally, tuna used in negitorodon is scraped around the bones or finely sliced, mixed with green onions, seasoned with soy sauce, then placed on a heap of plain steamed rice. It is easily adjusted with various ingredients and seasonings, and usually comes served with seaweed strips, wasabi, and a raw egg yolk.

Maguro nigiri sushi is a traditional Japanese type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of tuna. Different cuts of tuna are classified as otoro (fatty), chutoro (medium-fatty), and akami (red meat). The dish has a mild flavor and a rich texture that makes it great for sushi newcomers. Traditionally, this type of sushi is eaten by hand in a single bite. It's usually accompanied by soy sauce, wasabi, or pickled ginger (gari) on the side.

Makizushi, meaning rolled sushi, is probably the most famous sushi variety. Invented in the 18th century, this type of sushi consists of nori, a sheet of dried seaweed, which is topped with a layer of vinegared rice. A variety of fish, teriyaki chicken, and fresh or cooked vegetables are lined in the middle of the rice, and the combination is then rolled with the help of a flexible bamboo mat. Finally, the sushi roll is sliced into six to eight pieces, creating a bite-sized delicacy with an intricate and decorative appearance. The whole makizushi group consists of numerous different sushi types such as futomaki, hosomaki, chumaki, uramaki, and temaki. They usually employ the same ingredients, but differ in size, composition, and shape. Hosomaki is the smallest in size, while uramaki uses the different order of elements, placing the nori inside the rice. Traditional accompaniments to sushi are pickled ginger - used to clear the palate before each bite, wasabi - Japanese horseradish, and shoyu - the traditional Japanese soy sauce. Even though it is rather easily prepared at home and commonly found pre-packed in numerous stores around the world, it is best enjoyed freshly prepared by a sushi master in traditional Japanese restaurants, followed by sake - the authentic Japanese rice wine.

Nigiri or nigirizushi is a special kind of hand-pressed sushi where the meat is sliced and pressed on top of sushi rice. It was developed in Tokyo (then called Edo) during the 1800s. Sometimes, nori seaweed is used to wrap the whole concoction and keep it together. The topping is usually seafood such as shrimp, tuna, haddock, or eel, and it should always be fresh and of the highest quality. Traditionally, nigirizushi is paired with shiso leaves, wasabi, soy sauce, or pickled ginger. It is sometimes garnished with daikon and salted seaweed. The dish is traditionally eaten by hand, in a single bite.

Chutoro nigiri sushi is a traditional Japanese type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of medium-fatty cuts of tuna. Different cuts of tuna are classified as otoro (fatty), chutoro (medium-fatty), and akami (red meat). The dish has a rich and deep flavor and a soft texture. Traditionally, this type of sushi is eaten by hand in a single bite. It's usually accompanied by soy sauce, wasabi, or pickled ginger (gari) on the side.

Otoro nigiri sushi is a traditional Japanese type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of fatty cuts of tuna. Different cuts of tuna are classified as otoro (fatty), chutoro (medium-fatty), and akami (red meat). The dish has a rich flavor and a melt-in-the-mouth texture that makes it quite expensive. Traditionally, this type of sushi is eaten by hand in a single bite. It's usually accompanied by soy sauce, wasabi, or pickled ginger (gari) on the side.

Tekkadon is a simple Japanese dish that consists of steamed, vinegar-flavored rice that is topped with pieces of sashimi-style, raw tuna. The dish is often garnished with strips of nori seaweed and sliced scallions and is usually served with a soy sauce on the side. The term is sometimes used interchangeably with maguro zuke don—a similar dish that incorporates marinated pieces of tuna and which is usually served without a dipping sauce on the side. Tekkadon belongs to the group of donburi dishes, and it can be enjoyed as a light main course.

One of the most popular fresh seafood one-bowl donburi dishes, kaisendon consists of thinly sliced, assorted raw seafood called sashimi laid over freshly steamed rice. What kind of sashimi will be used in a kaisendon dish is not fixed, but the seafood selection depends on both location and season, and most often includes maguro (tuna), tai (sea bream), ama ebi (deep-water shrimps), hotate (scallops), uni (sea urchin), kani (crab), and sometimes even marinated ikura (salmon roe). Apart from sashimi, kaisendon is typically topped with toasted nori seaweed, myoga ginger, shiso or Japanese basil, cucumber, onions, and either fresh or pickled ginger. Before being placed on a bed of steamy rice, all of the ingredients are drizzled with wasabi-laced soy sauce, and the kaisendon bowl is lastly garnished with some white sesame seeds, white radish sprouts, and wasabi paste. In Japan, fresh seafood donburi dishes have a huge following; light yet nutritious, they make for a great lunch option and can be found at any sushi restaurant.

Sushi is Japan's most famous culinary representative, typically made with rice and fillings which have been rolled inside a sheet of dry seaweed. However, the term sushi is actually an umbrella term covering a wide range of subvarieties which can be made with a myriad of different ingredients and in as many forms and presentations. Although the dish has become wrongly synonymous with raw fish, the primary ingredient of every type of sushi is only vinegared rice. Originally, sushi was only a method of preserving fish - first developed in Southeast Asia, but it reached Japan in the 8th century. Over time, the dish slowly transformed. Rice was no longer fermented but vinegared and eaten together with fish, and by the 19th century, sushi as we know it today was invented. Besides rice, which can be white or brown, other ingredients include seafood, meat, and vegetables that can be either raw or cooked. Termed as the original type of sushi, nigirizushi is prepared by draping a mound of rice with a sliced topping, frequently with some wasabi in between or on the side, while probably the most popular type of sushi known worldwide is makizushi; small, usually bite-sized cylindrical pieces most commonly wrapped in nori — a sheet of dry seaweed. Other best-known types of sushi include chirashizushi, served as a bowl of rice topped with a selection of raw ingredients; the pressed variety called oshizushi; inarizushi - deep-fried tofu sacs containing a filling; the traditional narezushi made with fermented rice; and temaki, cone-shaped pieces of seaweed filled with ingredients. Sushi can be eaten with chopsticks or fingers, and it is typically served on a platter or in a bento box with a compartment for dips (usually soy sauce). Due to the worldwide popularity of sushi, many variations of the dish developed outside of Japan.

Baluchon is a Canadian cheese originating from Quebec. This semi-soft cheese with a washed rind is made from raw cow's milk, and it matures for 2 months. Underneath its orange sticky rind, there is an ivory-colored paste with a creamy and smooth texture. The aromas are buttery, herbaceous, and earthy, while the flavors are salty and slightly acidic, reminiscent of cream, hazelnut, and butter, with a slight aftertaste of clover. The name of the cheese means backpack, referring to the fact that the creators of the cheese wanted it to be a staple at every table, just like a world traveler. It's recommended to pair Baluchon with light and fruity red wines such as Pinot Noir.

Pacific Rock is a Canadian cheese hailing from Quebec. It's made from pasteurized cow's milk. The cheese has an orange-colored washed rind and it ripens in cheese rooms for at least 6 months. The texture is hard, firm, and crumbly, while the aromas are rich and fruity. The flavors are earthy, with nutty, caramel-like, and buttery hints and a tangy citrus finish. Pacific Rock is named after Canada's rugged coastline which is bordered by steep cliffs. It's recommended to pair the cheese with a glass of brown ale or full-bodied whites such as Chenin Blanc or Muscadet.

Bleu l'Ermite (lit. Blue Hermit) is a Canadian cheese produced by Benedictine monks of the Saint-Benoît Abbey since 1943. This is Canada's first blue cheese, and today its production is overseen by Sylvain Pruneau. The cheese is made from cow's milk and ages for about 60 days. During the period, the mold forms on the cheese, while the inside is lightly veined with blue-green mold. Underneath the moist and thin greyish rind, the texture is creamy and crumbly, while the flavors are mild, mushroomy, nutty, and slightly tangy. The aromas are grassy and herbal, with hints of cellars. It's recommended to serve the cheese on a cheese platter with pears, walnuts, and figs. It can also be crumbled over salads and soups. Pair it with a glass of Riesling or Syrah.

Piacere is a Canadian cheese produced in Stratford, Ontario by Monteforte Dairy. The cheese is made from sheep's milk. Its rind is rolled in summer savory, chili, juniper berries, and rosemary. The texture and aromas become creamier and more pungent as the cheese ages. Piacere is made in the stlye of Fleur du Maquis. It's recommended to add it to a bowl of vegetable soup or eat it on its own and pair it with a glass of Riesling.

This Acadian layered casserole from Nova Scotia consists of grated potatoes interspersed with layers of pork fat and either meat (ground beef, pork, or chicken) or seafood (clams,scallops). The pie is then baked until it develops a golden brown color. It is usually garnished with butter or molasses before serving. Interestingly, the pie is derived from the phrase pâte à la râpure, meaning grated pie, referring to its key ingredient, grated potatoes.

Fish and brewis is a traditional Newfoundlander meal consisting of cod and hard, dry biscuits known as hardtacks. This rural dish was originally developed by fishermen on their long fishing trips, when the dish was made with salt fish, salt pork, and hardtack biscuits. Nowadays, the dish is typically served with scrunchions – fried chunks of salted pork rind. It can also be additionally flavored with pepper or a spoonful of molasses. Apart from scrunchions, fish and brewis pairs well with boiled peas or steamed vegetables.

Maple slaw is a Canadian version of coleslaw, a salad that consists of cabbage, onions, maple syrup, and seasonings. It is typically served as a dessert or a snack. There are many version of the salad with added apple cider vinegar, celery seeds, mayonnaise, cheese, cereals, and even chocolate. Maple slaw can also be used as a condiment in a variety of sandwiches and burgers, and it can often be found at potlucks and picnics.

Schmoo torte is a Winnipeg specialty consisting of layers of sponge cake or angel food cake, whipped cream, nuts, and caramel. In Winnipeg, it can often be seen at bar mitzvahs, and is commonly prepared by Jewish mothers. It is believed that schmoo torte is a derivation of shmue, a taboo Yiddish term referring to the uterus, representing the limitless bounty of the earth. However, schmoo can also mean gooey in Yiddish, so the origins of its name are still debated.

Mont St-Benoît is a traditional Canadian cheese originating from Quebec. This Swiss-inspired cheese is made from pasteurized cow's milk by the Benedictine monks of the Fromagerie de L'abbaye Saint-Benoît-du-Lac. Underneath its natural rind, the texture is creamy, smooth, supple, and elastic. The aromas are nutty and mild while the flavors are buttery, nutty, mild, and creamy. It's recommended to pair it with light red wines and white chocolate.

Pied-de-Vent is a traditional Canadian cheese hailing from the Magdalen Islands in the province of Quebec. The cheese is made from raw milk of La Canadienne cows. It has a washed rind, and underneath it the texture is smooth and creamy. The aromas are rich and intense, while the flavors are herbaceous, mushroomy, and nutty. The name of this cheese means feet of the wind, referring to the islanders name for rays of the sun, because they believe that it predicts wind on the following day. Use Pied-de-Vent in cooking or serve it on a cheese platter. It's recommended to pair it with a glass of full-bodied and smooth red wine.

Comox Brie is a Canadian cheese hailing from British Columbia, where it's produced by Natural Pastures Cheese Company. This soft cheese is made from pasteurized cow's milk and it's named after a small town of Comox. It ripens from the outside in. Underneath its bloomy white rind, the texture of the cheese is creamy, soft, runny, and buttery. The aromas are pungent and mushroomy, while the flavors are creamy and buttery. Comox Brie has won many awards, including a gold medal at the 2008 World Cheese Championship.

Bleubry is a Canadian blue cheese hailing from Quebec. The cheese is result of the marriage between brie and blue cheeses, hence the name. It's made from a combination of pasteurized cow's milk and cream. The cheese is usually left to age for 2 weeks. Underneath its moldy rind, the texture is smooth, creamy, and supple. The paste is dotted with blue mold. The aromas are mushroomy and pungent, while the flavors are mild, savory, and creamy. It's recommended to pair it with port or a glass of red wine. Bleubry won many awards, including a bronze medal at the World Cheese Awards in 2010.

Paillot de Chèvre is a Canadian cheese hailing from Quebec. The cheese is made from pasteurized goat's milk and it's shaped into a log with plastic straws rolled along the bloomy rind. Underneath it, the texture is runny, but near the center it's somewhat firmer. The aromas are milky and goaty, while the flavors are tangy and acidic with a nutty finish. It's recommended to pair the cheese with a glass of Riesling, Verdicchio, or Sauvignon Blanc.

Kabritt is a Canadian tomme-style cheese hailing from British Columbia, where it's produced by The Farm House Natural Cheeses. The cheese is made from pasteurized goat's milk and it's usually left to age from 6 months up to a year. Underneath its natural orange-tinted rind, the texture is dense and buttery. The aromas are rich and earthy, while the flavors are salty, buttery, and tangy, and the cheese melts in the mouth. The name of the cheese is the Haitian Creole word for goat.

Camembert des Camarades is a Canadian camembert-style cheese hailing from Quebec, where it's produced by La Maison Alexis de Portneuf Inc. The cheese is made from pasteurized cow's milk and cream. Underneath its bloomy rind, the texture is soft and creamy. The aromas are fresh and pleasant, while the flavors are subtle, buttery, sweet, and nutty with notes of almonds. Due to the fact that this cheese is very creamy, it's recommended to pair it with a blonde ale or a red Bordeaux.

Cape Vessey is a Canadian cheese hailing from Prince Edward County, Ontario, where it's produced by the Fifth Town Artisan Cheese dairy. The cheese is made from pasteurized goat's milk and it's usually left to age from 2 to 3 months before consumption. Underneath its washed rind, the texture is semi-soft, chewy, and firm. The aromas are tangy, strong, and goaty, while the flavors are sweet, subtle, delicate, and slightly nutty, with a creamy mouthfeel and hints of acidity. The cheese won the title of Grand Champion Goat Cheese at the Royal Winter Fair in 2008. It's recommended to pair it with fruity reds such as Pinot Noir, Merlot, or Cabernet Franc. Interestingly, the cheese was named after the rocky cliffs close to the dairy.

Caronzola is a Canadian blue cheese originating from Quebec. This Italian-inspired cheese is made from pasteurized cow's milk and cream. Underneath its bloomy rind, the texture is creamy and soft, dotted with blue moulds. The aromas and flavors are mild and creamy. Caronzola is prized because it combines the creamy richness of brie and the tanginess of blue cheese. It's recommended to pair the cheese with ales and lagers in order to bring out the most flavor.

Bleu Bénédictin is a traditional Canadian blue cheese hailing from Quebec, where it's produced by Benedictine monks at the Abbaye de Saint-Benoit-du-Lac. The cheese is made from pasteurized cow's milk and it's ripened with Penicillium roqueforti for at least 90 days. Underneath its mottled natural rind, the texture is semi-soft, firm, and crumbly with blue veins running throughout the body, while the center is melt-in-the-mouth creamy. The aromas are pleasant and mushroomy, while the flavors are rich and creamy with notes of salt and wood. It's recommended to serve the cheese on a cheese board with crackers and bread. Pair it with a glass of Riesling, Pinot Noir, or Grenache for the best experience. Bleu Bénédictin is an award-winning cheese, and it has won the blue-cheese category in the 2006 Canadian Cheese Grand Prix, among others.

Poutines à trou is a traditional Canadian dessert originating from New Brunswick. The crust is made with a combination of flour, baking powder, milk, sugar, salt, and butter or lard. The dough is rolled and the center is filled with a mixture of apples, raisins, and cranberries. It is then wrapped around the filling in order to form a ball with a hole on top. The dessert is baked until golden and a syrup consisting of brown sugar and water is then poured into the hole on the top of each poutine. Poutines à trou can be served hot or cold.

Jellied moose nose is a traditional delicacy originating from northern Canada and Alaska. Similar to European head cheese, jellied moose nose is made with a combination of boiled and sliced moose nose meat (dark meat around the bones and white meat from the bulb of the nose), garlic, onions, salt, pepper, vinegar, and spices such as cloves, mustard seeds, cinnamon, or allspice. Meat from moose's ears and lips is also sometimes added to the simmered mixture. Once it cools down, the pieces of meat are layered in a pan, covered with the broth, and placed in the fridge to chill and solidify. Once solidified, the jelly is typically served as a loaf and cut into slices before it's enjoyed. The texture is chewy and tender or gelatinous, depending on which part of the jelly is eaten, while the flavor is similar to corned beef. The dish is usually made at home or found at potlatch feasts of indigenous communities in the area.

Oeufs en gelée is a traditional, yet rarely seen Canadian dish consisting of eggs in aspic. The dish is made with consommé, leaf gelatin, eggs, sherry or madeira, and a bit of vinegar for poaching the eggs. The combination is placed into small ramekins or bowls, then chilled to set. The eggs are poached and placed into the jelly, then chilled again to set. The eggs in aspic are turned out on serving plates, and the appetizer is usually served with a green salad on the side.

Boiled fiddleheads is a simple dish of native Canadian greens that are called ostrich ferns or fiddlehead ferns. The bright green curled leaves of ostrich ferns are first thoroughly rinsed before being boiled in salted water until fully cooked and tender. Once ready, the boiled fiddleheads are usually consumed while still hot and are often topped with melted butter. Boiled fiddleheads are said to have a flavor reminiscent of asparagus, broccoli, and artichokes. In Canada, this dish is enjoyed as a spring delicacy, especially in those parts where ostrich ferns grow, including Ontario, Québec, New Brunswick, and Nova Scotia.

This pie is a staple of Canadian prairie culture, consisting of a graham crumb pie crust that is filled with a creamy custard, then topped with an airy meringue. The custard is usually made with milk, sugar, cornstarch, egg yolks, vanilla, and salt, while the pie crust consists of graham crackers, sugar, butter, and maybe a bit of cinnamon. Although flapper pie is notorious for the fact that it falls apart quite easily, preparing this dessert is certainly worth the effort. Before serving, it is typically sprinkled with breadcrumbs and left to chill in the refrigerator.

Figgy duff is a flavorful Canadian pudding made with flour, molasses, raisins, breadcrumbs, brown sugar, and butter. The mixture is stuffed in a cotton bag or cloth, then steamed or boiled in water. It is believed that the dish originated with the first settlers in Newfoundland and Labrador. Regarding the name of the dish, figgy refers to raisins, while duff refers to the dough. It is recommended to serve the pudding with whipped cream or fruit custards.

Oreilles de crisse is a Quebecois dish made by deep-frying or baking smoked pork rinds until they become crispy. They are traditionally served in Canadian sugar shacks, preferably topped with a drizzle of maple syrup. Apart from sugar shacks, oreilles de crisse can be used as a garnish or served as an accompaniment to stews, beans, or fried eggs.

Touton is a small pancake made by frying bread dough in pork fat, butter, or both. It is a staple of Newfoundland cuisine that is traditionally served for breakfast, either with fruit jam or molasses. Due to their bread-like texture, toutons can also be topped with savory ingredients, or split and used as a sandwich base.

Visually reminiscent of cinnamon rolls, pets de sœurs (lit. sister’s farts or nun’s farts) are French Canadian pastries with an unappetizing name. They consist of flaky pie crust dough that is rolled up with a paste of brown sugar, butter, and cinnamon. However, there are a few varieties, so brown sugar can be replaced with molasses or maple syrup. These sweet treats are especially popular during the festive Christmas season.

Long before beef jerky, there was pemmican, a Native American snack with a high fat content that was originally used as travel food. The word pemmican (pimîhkâ) comes from the Cree tribe and is derived from the word pimi, meaning fat or grease. It's made from a mixture of fat and lean meat of buffalos. The meat is thinly sliced, dried, and ground into a powder to make beef jerky, which is later mixed with fat to make pemmican. The flavor is creamy and salty, and pemmican bars are considered an outdoor tradition, useful for hunters, fishermen, and campers alike, as it provides tons of energy in a small package and it also has a very long shelf life. Today, there is a wide variety of pemmican bars made with pepper, cereals, and dried fruit such as cherries and blueberries.

Persian is a Canadian pastry roll characterized by an oval shape and a layer of pink icing that can be made with either strawberries or raspberries. These yeast-risen, fried cinnamon rolls originated at Bennett's Bakery in the city of Thunder Bay. It is believed that Persians were named after a general named John Blackjack Pershing, although it is still unclear when these tasty rolls were invented. Nowadays, Persians are commonly prepared for fundraisers and similar social events.

Fricot is a hearty Acadian stew made with any kind of meat, potatoes, and onions. The dish is topped with fluffy dumplings consisting of flour and egg yolks. This comfort food dish is believed to have originated in France in the 18th century, but evolved in Canada to become a staple of Acadian cuisine. Today, there are numerous variations of fricot depending on the type of meat used in the dish such as fricot au poulet (chicken) or fricot au lapin (rabbit).

Le Cendrillon is a Canadian cheese hailing from Quebec. The cheese is made from pasteurized goat's milk. Underneath its ash-coated rind, the texture is smooth, soft, and creamy. It's shaped into triangular logs, and the flavors are semi-strong, sour, and acidic when mature. When young, the flavor is milder. Le Cendrillon (lit. Cinderella) has won the title of Best Cheese in the World at the World Cheese Awards in 2009. It's recommended to pair it with a glass of white Loire wine or amber ale.

Cantonnier is a Canadian cheese produced in the village of Warwick in Québec since 1994. The cheese is made from pasteurized cow's milk and it's surface-ripened for several months, after which it develops a complex aroma. The rind is washed and it becomes stickier as the cheese ages. The texture is semi-soft, while the flavors are fruity, creamy, fresh, and reminiscent of tart apples, often with notes of hazelnuts and fresh milk. Cantonnier melts well and it has won many awards.

Jiggs dinner is a meat dish that is traditionally prepared on Sundays in Newfoundland and Labrador. It consists of salt beef, figgy duff, pease pudding, and various vegetables such as carrots, potatoes, cabbage, and turnips. The dish is often accompanied by butter, pickled beets, and cranberry sauce on the side. It is typically prepared for large groups of people, often resulting in lots of leftovers, which are then fried and made into a dish called cabbage hash. Jiggs dinner is named after a popular cartoon character called Jiggs, whose favorite meal was corned beef and cabbage.

Friulano is a Canadian cheese made from cow's milk. It's named after the region of Friuli in Italy, and resembles the famous Italian Montasio cheese. This Canadian cheese is covered with a natural rind that's light yellow in color. Its flavors are mild, milky, and slightly sweet, but they become more nutty and sharp with age. It's recommended to use Friulano as a table cheese or in sandwiches, sauces, and a variety of pasta dishes.

Ploye is a traditional Acadian flatbread that is often misguidedly labeled as a pancake, which it is not, since it is not flipped. Inexpensive and easy to make, ploye consists of buckwheat flour, wheat flour, water, and baking powder. It is traditionally cooked on one side only, then buttered, drizzled with maple syrup, molasses, or brown sugar. These flatbreads are consumed rolled, and are often paired with baked beans or fricot, a popular chicken stew.

Wilensky Special is a Canadian sandwich hailing from Montreal's Wilensky's, which was first opened in 1932 as a cigar store and barbershop. The sandwich consists of a round flat pletzl roll that's pressed on a grill, cut in half, smeared with mustard, and filled with beef salami and beef bologna. The mustard is compulsory and there are no extra condiments, but patrons can add Swiss or cheddar cheese for a few cents more. Wilensky Special is often accompanied by a sour or half-sour pickle on the side and a soda frappé. According to Travel and Leisure magazine, Wilensky Special was named one of the world's best sandwiches.

This layered meat pie is typically made with meat such as moose, hare, partridge, veal, pork, beef, or chicken. It is believed that the name cipaille originated from sea-pie, an identical pie that is made with meat, fish, or seafood, although some claim that the dish is derived from a layered meat pie called pâte-royale, where the dough needed to be folded six times, hence the other name of the pie, six-pâtes. Nowadays, the alternating layers of pastry and seasoned meat in cipaille are usually submerged in stock, and the pie is then left to simmer in a pot.

Cendré des Prés is a Canadian morbier-style cheese originating from Quebec, where it's produced by Fromagerie Domaine Féodal inc. The cheese is made from pasteurized cow's milk. Underneath its bloomy rind, the texture is creamy, soft, and buttery, divided by a layer of maple wood ash. The flavors are creamy, fruity, mushroomy, acidic, and buttery, complemented by aromas of white grapefruit, wood, mushrooms, cream, and flowers. Cendré des Prés has won many awards, including a gold medal at the 2008 British Empire Cheese Show.

Poutine râpée is a traditional Acadian dish consisting of a boiled potato dumpling that is stuffed with salted pork. The dumplings can be made from grated or mashed potatoes, and they typically have a greyish color and bland flavor. There are a few ways to consume these dumplings: plain, sprinkled with pepper, white sugar, brown sugar, or even molasses. The dish is usually prepared for special and festive occasions such as Christmas.

Doré-mi is a Canadian cheese originating from Quebec. Inspired by Halloumi, this cheese is semi-soft, rindless, and doesn't melt that easily. Instead, it retains its firmness whether grilled or pan-fried. The cheese is made with cow's milk, and its texture is firm, chewy, and springy. Doré-mi also comes in a few versions – enriched with Indian spices, Mediterranean spices, or jalapeños. Apart from grilling, it is recommended to use it on skewers or in salads.

Le Double Joie is a Canadian brie-style cheese hailing from Quebec, where it's produced by La Maison Alexis de Portneuf Inc. The cheese is made from a mix of pasteurized cow's and goat's milk. Underneath its bloomy rind, the texture is creamy, buttery, and runny. The aromas are mushroomy, while the flavors are creamy and buttery. This soft cheese has won many awards, including a Gold Medal at the 2012 World Championship Cheese Contest.

Hodge-podge is a thick, nourishing stew with origins in the Canadian region of Nova Scotia. The name of the soup is probably derived from the English term hotch-potch, which means a mixture, referring to the fact that the stew is prepared with a combination of different vegetables such as carrots, beans, and potatoes. The stew is typically thickened and flavored with heavy cream, butter, salt, and pepper.

Mamirolle is a semi-soft cheese made from pasteurized cow's milk that was first made in 1935 by students of the Ecole Nationale d'Industrie Laitiere in Mamirolle, France, hence the name. In 1996, the Éco-Délices dairy in Plessisville, Quebec also got the exclusive license to produce the cheese outside France. Underneath Mamirolle's washed rind, the texture is supple, elastic, and chewy. The aromas are earthy and pungent, while the flavors are mild, fruity, salty, and sweet, with a rich buttery finish. The cheese is left to age from 3 to 4 weeks on wooden planks, and during the process it's washed with annatto. Pair it with a glass of Beaujolais.

Castle Blue is a Canadian blue cheese hailing from British Columbia. This brie-style cheese is made from pasteurized cow's milk and it's left to ripen from 3 to 10 weeks. Underneath its natural rind, the texture is semi-soft, buttery, and creamy. The aromas are rich and earthy, while the flavors are creamy and piquant with sweet notes. The blue veins are running throughout the paste. It's recommended to pair Castle Blue with a glass of Syrah or Pinot Noir.

Grey Owl is a Canadian cheese produced by Fromagerie Le Detour in Notre-Dame-du-Lac, Quebec. The cheese is made from goat's milk and it's easily distinguishable by its natural, wrinkly, ashy rind. Underneath the rind, the texture is firm and dense, but it becomes soft and crumbly on the palate. As it ages, the texture softens, becoming silky smooth, especially near the rind. The aromas are fresh and goaty, while the flavors are sharp, tangy, and lemony. The name Grey Owl refers not only to the color of the rind, but it also honors one of Canada's first conservationist – Archie Belaney, a.k.a. Grey Owl. It's recommended to serve it with honeycomb and smoked salmon. Pair it with a dry Riesling or a crisp Sauvignon Blanc.

Le Douanier is a Canadian semi-soft cheese produced in Quebec by master cheese maker Fritz Kaiser since 2000. It's made from pasteurized cow's milk. The cheese has a washed and brushed rind, and it matures for about 9 weeks. Its texture is smooth and supple, filled with small eyes, and there is a layer of vegetable ash running through the middle. The aromas are earthy, milky, and rustic, while the flavors are creamy, mild, and reminiscent of green apples and nuts with aging. The line of ash in the middle symbolizes the Lacolle border crossing between Quebec and the US, and the name of the cheese means customs officer. Le Douanier has won the Grand Champion award at the Canadian Chese Grand Prix in 2004.

Bouilli is a classic Québécois dish that is similar to the famous French pot-au-feu, made with inexpensive cuts of beef and salt pork, with vegetables such as carrots, turnips, cabbage, and potatoes. The combination of those ingredients is slowly simmered in a herb-flavored broth until the meat is tender and the broth becomes full of flavor. The name of the dish literally means boiled. Although there is no single recipe for the dish and every family prepares it differently, most people like to place a slice of bread with mustard at the bottom of the serving bowl, adding a slight acidity to this hearty dish.

Le Reflet de Portneuf is a Canadian cheese hailing from Quebec. The cheese is made from a combination of pasteurized cow's milk and cream. Underneath its washed rind, the texture is soft, buttery, and creamy. The flavors are creamy, mushroomy, and buttery. It's recommened to pair it with a bottle of IPA or a glass of Cabernet Sauvignon. This cheese has won many awards, including a silver medal at the World Cheese Awards in 2016.

L'Étoile de St-Raymond is a Canadian brie-style triple cream cheese hailing from Quebec. The cheese is made from a combination of pasteurized cow's milk and cream. Underneath its bloomy, ash-coated rind, the texture is creamy, smooth, and buttery. The aroma is mushroomy, while the flavors are buttery, milky, and grassy. This soft cheese has won numerous awards and it was a Bloomy Rind Cheese category finalist at the 2014 Sélection Caseus.

La Sauvagine is a soft Canadian triple-cream cheese hailing from Quebec. It's made from cow's milk and has a washed rind. The texture is creamy, supple, buttery, and runny, while the flavors are fresh and buttery, with hints of mushrooms. La Sauvagine is named after migratory birds such as geese, ducks, and teals that cover the Quebec sky in the fall. It's recommended to pair this cheese with a glass of IPA beer, and serve it with cumin bread.

Scrunchions is an authentic dish from the Canadian province of Newfoundland, consisting of crispy, fried, bite-sized pieces of pork fat and salt pork rinds. The dish is typically served as an accompaniment to fish and brewis – another Newfoundlander dish made with cod and hard tack (a type of bread) – but it can also be used as a flavoring for other foods such as potatoes and salt fish.

Allegretto is a Canadian cheese produced in La Sarre, Québec. The climate in the Abitibi region results in pastures which have a higher sugar content, and that is the reason for sweeter milk from the sheep. That milk is used to produce this firm cheese with a fresh and clean aroma. The sheep's milk is thermalized, and the cheese is pressed and aged for at least 120 days. Underneath its natural rind, Allegretto hides a creamy texture and nutty, slightly tangy, fruity, mellow, and sweet flavors. It is recommended to grate this cheese over pasta or use it in grilled cheese sandwiches prepared with sourdough bread.

Brise du Matin is a Canadian Brie-style cheese produced in the region of Québec. This cow's milk cheese has a bloomy white rind that hides its cream-colored body with a buttery, tender, and creamy texture. The aroma of Brise du Matin is fresh, while the flavors are nutty, buttery, and mushroomy. The flavors become more pronounced with further aging of the cheese. It is recommended to pair it with a glass of blonde ale, which nicely complements the creaminess of Brise du Matin. Interestingly, there is also a low-fat version of this cheese, known as Légère Brise du Matin.