Appetizer

Japan

Ikura chawanmushi is a traditional egg-based dish. Chawanmushi is a soft egg custard that's steamed until the texture becomes silky smooth. The eggs are often flavored with dashi, soy sauce, or seafood stock. In this version, chawanmushi is topped with ikura (salmon roe) before serving, providing a salty pop and a nice textural contrast. This delicate dish can be served hot, warm, or cold in a small lidded cup, and since it can't be eaten with chopsticks, it's one of few Japanese dishes that are traditionally consumed with a spoon. Ikura chawanmushi is traditionally served as an appetizer.

Ikura chawanmushi

Italy

Impepata di cozze is a traditional dish originating from Naples. These Neapolitan-style mussels are usually made with a combination of mussels, garlic, hot peppers, parsley, olive oil, and lots of freshly ground black pepper. The garlic and chili peppers are saut&eacute;ed in olive oil, and the mussels are then cooked in the same pan until they open up. Once done, the dish is sprinkled with parsley and black pepper, then served with lemon wedges and toasted bread slices that should be used to mop up the tasty juices. Impepata di cozze is often served as an appetizer for Sunday lunch in seaside restaurants of Campania. Interestingly, the original recipe only calls for mussels and black pepper, and everything else is just a welcome addition.

Impepata di cozze

Impepata di cozze con pomodoro is a traditional dish that combines mussels (cozze) with tomatoes (pomodoro) in a flavorful and aromatic preparation. Originating from the southern regions of Italy, particularly Naples, this dish is a variation of the classic "impepata di cozze", which typically features mussels cooked in a simple broth of garlic, olive oil, white wine, and plenty of black pepper (pepe). The version with tomatoes introduces an additional layer of richness and acidity from the tomatoes, giving the dish a heartier and more robust flavor. The broth created from the mussels, tomatoes, and seasonings becomes a delicious sauce that is often enjoyed with crusty bread to soak up the flavorful liquid.

Impepata di cozze con pomodoro

Russia

Indigirka is a Russian fish salad that has its origins in Yakutia (Sakha). It consists of diced frozen fish that is combined with onions, oil, salt, and pepper. The salad is typically made from whitefish such as broad whitefish (also known as chir), nelma, and muksun, and it is traditionally served in ice bowls. Indigirka salad first appeared in the middle of the 20th century and was named after the Indigirka River, one of the major Yakutian rivers. It is believed it was created by chef Innokenty Tarbakhov, who based it on a similar ethnic Yakutian dish made with raw fish called raw in the Yakut language or five minutes in Russian. The salad is occasionally accompanied by lemon wedges, but modern variations may include fish roe, fennel, as well as various dressings. This well-chilled appetizer ideally pairs with vodka.

Indigirka Salad

Inihaw na liempo is a traditional dish consisting of grilled pork belly. Although there are many variations on the dish, it's usually preapred with pork belly that's marinated in soy sauce, lemon juice, salt, pepper, and garlic. When the pork belly is placed on the grill, it's often basted with a combination of leftover marinade, banana ketchup, and oil. Once done, the dish is usually served with white rice, spiced vinegar, or toyomansi dipping sauce (soy sauce, vinegar, and chopped onions). Inihaw na liempo can be served as an appetizer or main dish.

Inihaw na liempo

L'insalata di gallina bionda is a popular Piemontese dish prepared with a special breed of chicken from the region of Piemonte, known as Bionda Piemontese. Cooked chicken meat is elevated with a few elements providing different textures and flavors: fresh vegetables such as chopped celery or carrots bring crispiness, cubed toma Piemontese brings creaminess, while pickled onions, mushrooms, artichokes, and olives excite the palate with their acidity. Finished with olive oil, lemon juice, salt, and pepper (sometimes even with a light mayonnaise), l'insalata di gallina bionda is most commonly enjoyed as an antipasto, but when served in slightly larger portions, it also works very well as a main dish.

Insalata di gallina bionda

Insalata di stocco is a traditional salad from Calabria, Italy, featuring stoccafisso (stockfish), a dried and rehydrated cod, as the main ingredient. The basic recipe will also include garlic or red onion, pepperoncino, parsley, and lemon juice, all drizzled with olive oil and seaoned with salt. Potatoes and tomatoes will also often be included. The stockfish is boiled or steamed until tender, then mixed with the other ingredients to create a light yet flavorful salad that reflects the simplicity and freshness of Calabrian cuisine. It is typically served chilled or at room temperature, making it an ideal appetizer, side dish, or light main course. Insalata di stocco is deeply rooted in the region's culinary traditions and showcases the Mediterranean flavors of Calabria.

Insalata di stocco

Swordfish rolls are one of the traditional Italian dishes that are mainly associated with Sicily. The dish employs thin swordfish fillets that are stuffed with different combinations of breadcrumbs, lemon zest, capers, garlic, fresh herbs, pine nuts, currants, and occasionally raisins or cheese. The rolls can be grilled or pan-fried and are often paired with a squeeze of lemon juice or the lemon and olive oil-based salmoriglio sauce.

Involtini di pesce spada

Croatia

Though it is incorrectly translated as Istrian soup, this unusual combination of ingredients does not have much in common with the traditional concept of what constitutes a classic soup. The dish is prepared in a clay jug called bukaleta and combines spices, olive oil, and warmed red wine, preferably the local teran variety. Supa is completed with the addition of grilled slices of bread that are left to soak in the flavorful base. When served, the wine is slowly sipped, while the bread is usually eaten with a spoon. Once a popular dish that was mainly used as a way to warm up during winter, istarska supa is nowadays considered one of the authentic delicacies of the area. The word supa in the name stems from the verb supati, referring to the practice of dunking the bread in the jug.

Istarska supa

France

Jambon persill&eacute; is a French appetizer coming from the region of Burgundy. It consists of a ham hock that is simmered in white wine and made into a terrine with a hefty amount of parsley. This humble dish is also a historic one: the Ediun tribes from Burgundy were great charcutiers, and the Roman army, who arrived in Burgundy later, introduced other key ingredients to the dish. It is said that the Romans used to tuck sprigs of parsley in their clothes for protection, and with all of the ingredients coming together in the same region, it is no wonder that jambon persill&eacute; was invented in the process.

Jambon persillé

Jeon, also known as Korean pancakes, represents a number of pancake-like dishes in Korean cuisine that are often served as appetizers, side dishes, or consumed as snacks. Although jeon are typically prepared in savory versions, there are also some sweet varieties of these flavorful pancakes. At their simplest, it is food that is first coated in flour and eggs, then pan-fried in oil. Jeon incorporates ingredients such as thinly sliced meat, poultry, seafood, and various vegetables. The pancakes are traditionally prepared every year during the Korean Lunar New Year and Korean Harvest Festival, although they are eaten daily throughout the year. Some of the more popular varieties of jeon are made with shredded beef (yukjeon), oysters (guljeon), kimchi (kimchijeon), and green onions (pajeon). It is recommended to serve jeon with a spicy soy-based dipping sauce or a refreshing cucumber salad.

Jeon

Jeonggwa is a vast group of Korean-style confectionery that is usually prepared with seeds, sliced fruits, vegetable stems, or roots. The slices are typically doused in sugar or honey-based syrup and are then left to dry until they achieve their crispy and slightly chewy texture. Optionally, the ingredients can be cooked into a mash and then shaped into a desired form. Jeonggwa treats can be enjoyed as a sweet snack, appetizer, or may come served as a side dish. The most popular varieties include ginger, lotus root, ginseng, and yuja jeonggwa.

Jeonggwa

Jhinga nisha is an Indian prawn dish consisting of marinated and heavily seasoned prawns that are threaded and either roasted or grilled, often in a tandoor oven. The spices and the ingredients for the marinade vary from recipe to recipe but will usually include ones such as yogurt, red chili powder, ginger and garlic paste, pepper, turmeric, lemon juice, fenugreek, curry leaves, and even cheese. For more crunch, gram flour (besan) is often added to the marinade, and the prawns are sprinkled with sesame seed powder before grilling. Jhinga nisha can be served as a starter or snack. In any case, this prawn kebab should be served hot, sprinkled with some lemon juice, and with basmati rice on the side.

Jhinga nisha

China

Jiao yan you yu or salt-and-pepper squid is a traditional dish originating from Guangzhou. This Cantonese dish is usually made with a combination of squid, potato flour, scallions, Shaoxing wine, garlic, oil, hot peppers, Sichuan pepper or white pepper, and salt. The surface of the squid is cross-hatched and the body is cut into bite-sized pieces. It's mixed with Shaoxing wine, drained, dredged in flour, and deep-fried in hot oil until lightly golden. The squid is removed from the pan. The garlic, scallions, and hot peppers are stir-fried in the same oil, and the squid is placed back into the pan with a mixture of Sichuan pepper and salt. The dish is stir-fried a bit more, tossed, and served hot as an appetizer or a main course.

Jiao yan you yu

These Chinese dumplings known as jiaozi, consisting of a thinly rolled piece of dough which contains either meat or a vegetable filling, are one of the most popular and most commonly eaten dishes in China and East Asia. They can be served either as an appetizer or as the main course, always with a side of soy sauce-based dipping sauce. Traditionally, jiaozi are always eaten for Chinese New Year. Depending on how they are cooked, jiaozi dumplings can be classified into three categories: boiled, steamed, and pan-fried, but when it comes to folding techniques, there are many, and the most popular one is known as pinched-edge fold, which results in crescent-shaped jiaozi, the most popular shape in China. Well-known variations of jiaozi dumplings include the smaller variety gaau ji that has a thin, translucent wrapping, the pan-fried guotie, and the Japanese-style dumpling, gyoza.

Jiaozi

Jumări are Romanian-style pork cracklings that are made by frying pieces of pork belly or pork rinds with fat and meat attached to them. The slightly crispy and oozy pork pieces are typically seasoned with salt or paprika and consumed right away, but they are also often preserved in lard and kept frozen for future consumption. In Romania, this pork specialty has been traditionally prepared after the traditional pigs&rsquo; sacrifice on St. Ignatius Day, celebrated on December 20, and it is typically featured on the festive Christmas tables along with other traditional Romanian dishes. Jumări are typically eaten as snacks or hors-d'oeuvres with some mustard or horseradish paste, lots of fresh bread, and onions, and they are usually washed down with some strong Romanian liquor such as plum brandy.

Jumări

Kabak dolmasi is a traditional dish made by stuffing zucchinis with a combination of ground beef or lamb, rice, onions, and tomatoes. The dish is flavored with parsley, salt, and pepper. When served, this meze dish is traditionally accompanied by plain yogurt or garlic yogurt.

Kabak dolması

Turkish zucchini fritters are traditionally prepared with a combination of grated zucchini, flour, and eggs, while typical additions include white Turkish cheese, onions, and herbs such as parsley, dill, or mint. The fritters are usually pan-fried until golden and are typically served with plain yogurt or yogurt-based sauces on the side. They make an excellent appetizer or a perfect vegetarian side dish.

Kabak mücveri

Kachumbari is a refreshing East African salad based on finely chopped onions, chili peppers, and tomatoes. It can be served as a salad, a condiment, a relish, or an appetizer. In Uganda, it is accompanied by nyama choma, in Kenya, it is served with ugali and pilau, and in Tanzania, it is usually paired with rice pilau or biryani. There are numerous variations of the dish, so some cooks will add lemon juice, coriander, avocadoes, or cucumbers.

Kachumbari

Hailing from Thailand, kai ho bai toei is a chicken delicacy made with marinated pieces of chicken - usually chicken thighs or chicken breasts - that are enclosed within aromatic pandan leaves and deep-fried. A variety of ingredients can be used in the marinade - coriander, fish sauce, oyster sauce or soy sauce, garlic, lemongrass, ginger, white peppercorns, curry powder, turmeric, lemongrass, coconut cream, palm sugar, sesame oil, flour, vinegar, shallots, and dried chilis. The chicken is usually steamed before it is deep-fried in order to seal its juices. A dipping sauce such as sweet chili sauce or sesame sauce traditionally accompanies this pandan-leaf chicken. In Thailand, kai ho bai toei is usually consumed as an appetizer, a side dish, or a main dish, and it can be found on the menus of numerous Thai restaurants.