Visiting to Japan is never absolute without having a taste of their Japanese cuisine. Eating in Japan is simply connected to experience and atmosphere. The flavors that Japan offers can rouse all the senses from the simplest to the most complicated dish. Japan has more in store for you, not only the one called sushi. Japanese food is specialized and defined.

First on my list is the Donburimono, where you can find tons of goodness inside a single bowl. The Donburimono is a big rice bowl topped with different variations of fried pork and egg katsu-don; chicken and egg oyako-don; stewed beef and onions gyu-don; and there are other more sophisticated variation like the marinated eel unagi-don and a whole lot more.

Next we have Okonomiyaki, which is called Japanese pancake, but is not just a plain pancake, or a crepe or a pizza. It is cooked with egg, batter, beef, pork, your preference of veggies, noodles and seafood. The ingredients are raw and are cooked on a huge hotplate or teppan. The preparation of this dish depends on the place in Japan you are in, be it on Hiroshima, Osaka or Tokyo. The fillings are cooked, poured on the beaten egg and batter, and the mix is evened-out on the hotplate and turned over after five minutes. The exterior is golden brown while the interior is soft. It is coated with mayo or sauce with fish flake sprinkles.

Do you fancy rice porridge? If you’re in Japan you can eat Okayu, the Japanese version of rice porridge  It is a simple dish which can be simply seasoned with salt, but can also be topped with meat, veggies etc.

A traditional, authentic Japanese tofu dish is hiyayakko. It is prepared and served with fresh or cooked toppings of your preference, like dried bonito flakes or katsuobushi, grated ginger, shiso or perilla, or green onion.

Another unique dish in Japan is the marinated vegetables or age-bitashi. There are different deep-fried and marinated veggies in dashi soup. It is usually prepared chilled and a perfect food in hot weather. Any vegetables can be added in this dish. Talk about a combination of healthy and yummy in one bowl.

You have probably heard this dish called Tori Ramen. It is a very familiar Japanese dish, where people used chicken stock ever since the early times to cook ramen. Now, chicken stock is commonly used in lighter styles of Ramen because it contains less fat.

And lastly we have Chashu, the Japanese Version of a Chinese dish called Char Siu. What is its difference with the Chinese version? Well, the Japanese made one is prepared by rolling pork belly to form a log and is braised till it is tender. After that, it is released from the bind, sliced and then utilized to garnish bowls of ramen. It is best served with hot rice or topped on a bowl of hot noodle soup, where the pork fat melts which makes the meat disintegrate in your mouth. It is such a mouth feast when the pork fat melts in your mouth.

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The Jamaican dishes involve a mix of different cooking styles, spices, flavors and a lot of influence from the British, Indian, Chinese, Spanish, Africans and indigenous natives on Jamaica. The influences are gained from the varying cultures that inhabited or visited the island. Basically, the Jamaican cuisine are a variety of dishes and cooking techniques carried to the island from other place and are modified to  integrate with the local produce.

            First we have the Stewed Peas, a commonly cooked dish in households prepared weekly. It is cooked with red kidney beans or the Jamaican red peas. The peas are mixed with pig tail and salt beef, until such time that they become soft; after which the seasonings are added and everything is stirred until it reaches a gravy form consistency. It is like a soup but is thicker and is served with rice. Spinners or small dumplings are added.

            Second, we have Akkra, bean fritters that are adapted in Western Africa, but were spread to Brazil and Carribean because of the slave trade. This tasty treat is characterized by a crispy exterior and cream-filled center. This food is known in different names, like accra, acra, akra, acaraje and acrat.

            Third, we have Bammy/Bammie or the Jamaican Cassava Flatbread. It is a cassava bread that came from a plain flatbread scoffed by the Jamaican native inhabitants called the Arawaks. Bammy is often purchased from a local vendor in Jamaica and is eaten as breakfast or as side dish with fish.

            Fourth, we have one of the popular dishes in Jamaica, the Curry Goat or the Jamaican Curried Goat Stew. It has been known that the much loved meat in Caribbean is goat meat, and in Jamaica, goat is cooked at its best when they curry it. It is very flavorful and aromatic and is often served in many occasions such as parties, gatherings and others. Nowadays, it is also cooked at the household not only for celebrations but as a normal household dish. If you can’t find goat meat, you can always curry lamb meat.

Fifth, we have the Jamaican Beef Patties or Jamaican Spicy Meat Pies, originating from the British. It is a huge pinch of curry combined with a hot kick of Scotch bonnet pepper. It is not only popular in Jamaica; it has invaded New York, England, Toronto and South Florida as well. They are perfect as appetizers for a large entrée.

Sixth, we have Jerk Chicken, a Jamaican spicy grilled chicken. Jerk is a cooking style in meats that came from the natives of Jamaica, the Arawaks. The meat is roasted over fired up pimiento wood of the allspice tree. The Pimiento wood gives a distinct taste to the cooked meat and is until now used for jerk grilling in the island.

Lastly we have the Pawpaw Chutney, the Caribbean papaya preserves. It is a tasty tropical jam that utilizes different fruits in the Caribbean. It is used as filling for bread and served with roasted pork or chicken.

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Spanish cuisine is composed of diverse dishes based on varying climates, geography and culture. It is deeply influence by seafood found on the waters surrounding the country and showing Spain’s in depth maritime origins. The extensive history of the country with diverse cultural influences resulted to a selection of distinctive cuisines with lots of flavors and seasoning. Spanish dishes are also known to be fresh and good for the health.

            Perhaps you are familiar with the popular dishes of the Spanish cuisine and for sure you have heard of paella somewhere. There is more to the Spanish cuisine; and there are mounds of them that you may have never heard about and you might have missed. Spanish people are obsessed on snacks, not just the popular tapas at nighttime, but beginning from the first meal to the last meal of the day. Here are the culinary pleasures you should never dare to miss when you’re on an expat in Spain.

            First on our menu is Chocolate con churros, an early morning favorite of the Spanish and tourists alike. The Spanish are said to favor eating out during breakfast that is why Spain is bombarded with bistros. Chocolate con curros are so well-loved that some bistros serve them solely. Churros are long straight deep fried bater sticks with thickness of 2 centimeters and length of 20 centimeters. It comes with a liquid, thick, rich and hot chocolate dip where you plunge your churros. What a tasty breakfast indeed; but be careful not to overdose!

            The second one on our list is Tostada Catalana, a staple café food. It is a tiny bread roll, with an opening stuffed with garlic, fresh tomato, jamon Serrano (air dried ham) and olive oil, and toasted to perfection.  This pastry is perfectly paired with freshly squeezed orange juice.

            Then we have something you can order from anywhere, even the tiniest bistro in town; the Tortilla de patatas. It is a large wedge of potato omelette, as thick as 7 cm, which can be eaten hot or cold. This can help you recharge while you are strolling in a tourist attraction.

            Next we have Sardinas a la plancha, available in Costa del Sol beach cafes. You will see tiny wooden boat packed with sand and fire burning on top for barbecuing newly caught sardines and this scenario makes the area popular. The fishes are cleaned and gutted then attached to long metal skewers for cooking. Pair it with an ice cold bottle of San Miguel and you’ll surely have a wonderful meal.

            And lastly we have Berenjenas fritas con miel, a peculiar yet fine meal, composed of thin eggplant slices wrapped in batter and fried deeply, then offered with a jug of honey where you can dip your deep fried eggplant. Seems odd but it is definitely sumptuous. It is a rare dish in Spain, that’s why you must research and ask around where you can have a taste of them. I promise you; the search will be worth it.

Venetian cuisine is obviously from the city of Venice or in the region of Veneto, Italy which has a rich history and is similar but varied from the dishes of North Italy, Slavic countries and Austria. It is divided into three primary categories which are based on the geography of Venice; the mountains, the plains and coastal areas. Every category has their own local cuisines and each city has their own cooking.

Venice has a lot of strengths that you may not have heard a lot about Venice’s gastronomy; you might be familiar about Venice’s canals, St. Mark’s Square festival, but not so much of its culinary side. Venetian cuisine is perfectly defined as tasty, diverse and traditional. Most cuisines are cooked with meat, veggies and fish, but of course, one thing we can never miss is the famous Italian main dish: pasta.

Eating out can be luxurious in Venice; that’s undeniable. But if you know where to go and what to eat, you can eat out at a reasonable price. Do not dine so much in central areas like those approximate to the Piazza San Marco and the Rialto Bridge because there are better places where you can find more affordable and authentic Venetian food. Do away with the tourist menus where desserts and drinks are not even included in the passage. Prefer the trattorias, the cheap version of restaurants but offer you with satisfying and sumptuous meals. You can even enjoy pizza available on street stalls which are sold on an affordable rate.

A popular Venetian cuisine is the Cicchetti, a form of “tapas” which is almost the same as those in Spain. Among the most common are fried veggies, hard-boiled eggs with anchovies, fried crab, meatballs, dried tomatoes, sobrasada sausage with polenta, small octopus with polenta, sardines with pickled onions and vinegar and toast with cod. They are a perfectly paired with a glass of wine.

Aside from the Cicchetti, Venetian cuisine also has tasty specialties like risottos cooked with cuttlefish, lobster, rice and fish. The most interesting  kind of risotto is Risi e Bisi or rice with ham and peas.

Risi e Bisi

Traditional dishes include all kinds of pasta like spaghetti with clams or sepia ink, Pasta e Fagioli (beans), and fat spaghetti or bigoli in salsa with onions and anchovies.

Pasta e Fagioli

Another Venice specialty is fish such as eel, St. Peter’s fish and monkfish. If you want meat, the Venetian favorite is the Venetian liver, stewed with mounds of onion.

 Venetian Liver with Onions

Since Venice is a wine producing country, then it is understood that wine is a common beverage in Venice served with meals. The famous red wines are Prosecco, Valpolicella, and a white wine example is Custoza al Amarone. You must also have a taste of Bassano Grapa and the sgroppino or the combination of Prosecco and lemon sorbet.

 sgroppino 

If you think these aren’t enough for you and you want a sweet feast in your mouth, taste the Venetian desserts; and the popular ones are the ice cream, cakes and candy masses. Savor the superb tiramisu, bussola buranelli or the butter cookies formed like a screw or the zaeti biscuits baked with polenta flour and raisins.

Tiramisu

I know you have heard a lot of places being culinary destinations in the globe and Malaysia is included in the list. Malaysian cuisine is influenced by other cuisines like the Indian, Chinese and of course Malay. The taste of Malaysian foods is strong enough to captivate your sense of taste.

First we have the Roti Canai, a Malaysian pastry, created from thin dough and baked into pasty bread, bathed with sweet-smelling curry sauce resulting into an explosion in the mouth. You can have your share of Roti CAnai whatever time of the day you like; although it is often eaten during the first meal of the day, paired with the tarik or milky tea.

Chili Pan Mee is a dish of freshly cooked noodles added with fried garlic, minced pork, runny half poached egg and green onions. What makes Chili Pan Mee one of the best Malaysian cuisines is its signature dried flaky chili sauce, which makes the flavor come out and compliment the dish. If you are looking for the right restaurant to taste this dish, Super Kitchen chili pan mee is the place to be.

Malaysian Satay is cooked with either chicken or beef, and are slightly marinated and barbequed. They are served best with tasty peanut sauce that melts inside your mouth. Be wary when you eat it though; you might be eating a lot of it unnoticeably because of its tastiness!

Grilled Stingray is a dangerous fish when it is in the water, but is definitely a taste of pure delight when it is grilled. It is covered in banana leaf, adorned with spices, and the Grilled Stingray absorbs all of the fish juices and keep hold of the wonderful marinade flavor.

Char Kway Teow is a lovely mix of stir fried rice noodles with your choice of meat or it can also be with seafood seasoned with dark soy sauce. When egg is added to Char Kuay Teow, the noodles are tastier than ever!

Next we have Nasi Campur, one of the most powerful and delicious dishes in Malaysia. It is your own personal choice: you will be served with plain rice and you can stock up whatever pre-made dish of your liking, be it fried okra, spiced eggplant or chili fish-your choice!

After Nasi Campur, we have Nasi Kandar, a popular menu in Penang Malaysia which is made of rice and your choice of Indian style curries or varied fried meats. You can order Malay-Indian delicacies to go with your rice, like tandoori chicken, daal, or biryani to create a nasi kandar banquet!

One of the National dishes of Malaysia is Nasi Lemak, a perfect comfort food. There are already a lot of variations to the dish like the traditional rice triangle wrapped with banana leaf which can be a snack and a meal variation which is served with plate. There is an aromatic coconut rice placed on the plate with side dishes of hard boiled eggs, anchovies, roasted peanuts, fried chicken and Malaysian chili sauce.

Have you ever been to Sweden? When you’re an expat in Sweden, or in other countries for that matter, you will have that craving for foods that make you feel you’re home. It could be clotted cream, barbeque or vegemite; any as long as it satisfies you home-food-sickness. Then again, you can always discover new favourite foods in a new place. That is why I am giving you this list of foods you should try before you bid Sweden adieu.

Räkor or Swedish shrimp will surely captivate your senses in your first tour to Sweden. The tasty little crustaceans will surely delight your mouth. Räkor is very delicious because of the variety of shrimp and pandalus borealis; and very interesting as they are cooked in their shells directly on the boats.

The Princess Cake or Princesstarta is another Swedish food that you will surely fall inlove with. There is a slim layer of vividly green marzipan topped with pink rose that hides the fluffy cream dome on the small layer of fruit filling, sponge cake and custard. Just reading that definition already makes me hungry. It is a luscious dessert to die for.

Smoked Salmon or Varmrökt lax is a slow-smoked salmon on top of alderwood, resulting to a vibrant golden color with a perfectly cooked pink and moist meat underneath. It is a simple yet scrumptious meal served cold along with crème fraiche-based caviar sauce or little romsas and steamed potatoes; or flaked into a spinach pasta topped with cream sauce.

Wild rose hip soup or Nyponsoppa has a mildly grainy and syrupy consistency with a sweet, earthy zest that is definitely interesting. It can be tasted in a warm or cold version, and what makes it more interesting are the mini coconutty nibs of mandel biscuits afloat the top with a spoonful of whipped cream.

Filmjölk or processed soured milk is popular at home and at school or in other words for families especially for kids. It is a cow milk based product and it is like cultured buttermilk in consistency, yoghurt, and kefir, but is fermented by another form of bacteria.

The cinnamon buns of Sweden or the Kanebullar are definitely worth tasting. These pastry delight would surely make you craving for more; just try to find them fresh baked in petrol stations. You would think what makes it special when you’ve seen and eaten cinnamon buns in all your life; but those creases of the spiral revealing a sticky filling mixture of cinnamon, sugar and butter and the snow white pearl sugar sprinkled on top of it creates a feast inside your mouth.

Have you ever heard about “cake baked on spit”? Well, that’s Sweden’s spettekaka, meringue-like batter baked pastry in ribbon form, piped into a rotating spit. It has fine outcroppings with thin strands of hardened frosting and you would truly appreciate its tower form. It is a unique and artistic treat that you will surely appreciate, both in visuals and in taste.

So, when you’re in Sweden, don’t worry about missing your comfort foods; for sure you’ll meet your new set of comfort foods that you will surely crave for.

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Are you familiar with the Mexican cuisine? If you live in Mexico, or you’ve travelled to Mexico, you might be. But if all you know are burritos, tacos and margaritas, well, they’re not enough. So here we will list the top Mexican cuisines that you need to have a taste, or else, it’s like you’ve never been to Mexico. So are you ready to be full? Disfrutar De La Comida Mexicana! (Gringos, it means, “enjoy your Mexican meal!”)

First we have the Chilaquiles, equivalent to what you know as “nachos” (I’m sure you’ve heard about nachos, right?). The difference? Well it has no American cheese and beans like the nachos you are familiar with. They are toasted tortillas in red or green salsa, with shredded chicken and a small amount or crema or sour cream. Now that’s mouth-watering!

          Next we have Esquites/Elotes, snacks that you can purchase on the streets. It is a hot cup of maiz (yes, corn, but a chewy version) added with mayonnaise, epazote spice, chili and lime. Just imagine walking around or sitting and appreciating the picturesque plaza at night while eating this snack- so delightful indeed!

          Then we have the Arab Tacos or Tacos Arabes which is prepared and tastes similarly to shawarma especially the meat part.

          Tamales is another food that is wrapped in banana leaves or sometimes corn husks. Often, they are wrapped in corn husk and are stuffed with corn dough and varied fillings that can be piquant, meaty or sweet. There are pineapple flavored, chorizo flavored, or sweet and pink tamales. They can also be purchased from the street, and tamale vendors would also offer atole, a tamale by product or cornstarch drink, which tastes similarly to hot chocolate. It is a perfect pair to your tamale.

          There are tortas of different types often prepared with avocados, a small amount of mayo and bean spread. Torta Cubana is translated as Cuban Sandwich and it defines a sandwich containing every kind of meat you could imagine, plus some thick pickle slices. Satisfying huh? This is perfect to those who have a huge appetite and for those who are really, really hungry.

          Tacos Campechanos is a country style taco which is to some extent the same with American burritos or tacos. It got lots of different kinds of meats, like the Mexican sausage or chorizo, packed with vegetables, salsa and mashed potatoes. You can also ask to include grilled onions, and with your choice, you can add lime and salt.

          Enchiladas Verdes are corn tortillas with shredded chicken filling and covered in green salsa with crema and white cheese. Enchilada is translated as chillified or something filled with chile. So expect spicy and hot with this simple yet luscious food.

          Then we have Pozole, an ancient dish dating back to Pre-Columbian era. It is cooked from hominy and stewed not for minutes, but hours, along with meat kinds such as pork or chicken. After the many hours of stewing and simmering, lettuce, onion, radish, chile, and oregano is added.

          Lastly we have Tacos al Pastor or Shepherd Tacos, prepared with any kind of seasoned meat, placed into a spit, fired and cooked then into small corn tortillas. They are given with a small amount of salsa, lime, onion, pineapple or cilantro. The taste is definitely magnifique!

One distinguished trait of Filipino cuisine is their use of spoon and fork instead of knife and fork. Why is this so? Well, one major factor is that, a staple food in the Philippines and one food that will never be absent in a Filipino meal is rice; which means, Filipinos really need the spoon for the rice on the right hand, and the fork for the viand (not unless you are left-handed). A typical Pinoy meal is definitely incomplete without “kanin”.

There are a lot of delicious Filipino meals coming from different parts of the country, but I will narrow it down for you so that you will know which ones to try first. Believe me, you won’t regret.

First we have Adobo. Adobo is actually a Spanish term for marinade or sauce. Since the Philippines was under the Spanish rule for more than 300 years, then it is not a question why most of the Filipino cuisine are influenced by the Spanish and other countries. They say, Adobo is the national cuisine of the Philippines. It is made from pork or chicken chunks (in fact there are already “adobo cuts” pork sold in the market) cooked in a mixture of vinegar, soy sauce, garlic, bay leaf, and whole peppercorns. Adobo is often served in special occasions such as fiestas and birthdays.

Lechon Baboy or Roasted Pig is also a popular dish in the Philippines. Although it is also prepared in many regions around the globe like in Spain and its other colonized countries, it remains a trademark in the Philippines. Lechon is a Spanish-derived term from leche which means “milk”, thus arriving to a definition of lechon as a roasted suckling pig. It is often present in huge celebrations. In fact, for the middle or low class, having lechon at a celebration would indicate that the celebration is so important or a big deal.

Next we have Kare-kare, a kind of Philippine stew. It is cooked with peanut sauce and with lots of veggies, beef and stewed oxtail. It can be cooked with other meat like goat meat and sometimes, but rarely, chicken. It is paired with shrimp paste or “bagoong”, and sometimes chili and calamansi extract is added. It is a guaranteed Filipino dish, which is prepared especially for weekly “family day” or even in ordinary family meals.

Pancit palabok is another mouth-watering dish. It is composed of rice flour noodles (pansit means noodles) with eggs, crab sauce, shrimps, squids, chicharon, vegetables and garlic with lemon juice seasoning. You can enjoy this even without rice and can even eat it as a snack.

Lumpia is similar to Chinese spring rolls; but Filipinos added a touch of “Pinoy” in eat by recreating the dish with different varieties. They have Lumpiang shanghai, which are fried spring rolls (with meat or vegetable fillings); Fresh Lumpia, which is a raw and fresh version of spring rolls with vegetable fillings and sweet sauce; Lumpiang Ubod or lumpia made with heart of palm or coconut julienne; and the list goes on.

And lastly, we have Kaldereta, another popular and genuine Pinoy cuisine, made from meat cuts (goat, beef or pork) cooked with tomato sauce and liver spread.

There’s more like sisig, crispy pata, morcon and so on. Try also the desserts. For sure, you won’t get enough of them. So, prepare your stomach and budget when you visit the Philippines.

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Singapore has a rich multicultural roots and is truly a genuine melting pot of foods and flavors. The dishes in Singapore reflect the rich and diverse culture in the city, manifested by Peranakan, Indian, Chinese and Malay influences.

The Chinese cuisine symbolizes one of the primary players in Singapore’s gastronomic arena. The Chinese people believe that mixing ingredients together boosts the yin and yang harmony of foods. The dishes are also utilized for their symbolizations, like for example, fish for opulence, noodles for long life and oysters for fortune.

When you go on a trip to Singapore, you will have the chance to try the different dishes from China. You can savor a delectable dim sum, double boiled soups or roasted meats carriedby the Cantonese immigrants, the piquant cuisines from Szechuan and the flavor rich chicken rice which came from Hainan province.

Chicken Rice

The Hakkas brought to Singapore the bean curd with fish paste filling and the popular yong tau fu. There are also hearty meat dishes and tasty noodles are included in the Hokkien meals and the Teochew dishes is comprised of lighter foods including comforting porridge, clear soups and steamed seafood. Don’t forget to taste local Chinese dishes like bak kut the, chilli crab and fish head curry.

Yong Tau Fu

So, you fancy Indian food? Worry not! Believe it or not, you can also taste Indian food in Singapore. You can choose between the dishes from the north or south part of the sub-continent. You can choose from seafood dishes, hot curries in coconut milk and vegetarian thosai, or you can taste milder kinds of curries, tandoori offering, fluffy naan breads or creamy yoghurt based cuisines. Often, Indian dishes are incorporated with flavored spices like cumin, coriander, cardamom, chilies and cloves. It is only in Singapore that you will encounter spicy head curry in a lot of Indian restaurants.

Spicy Head Curry

Since I mentioned that Singapore is a world of flavors, e list does not end there. You can also savor known Indian-Muslim dishes like murtabak or prata stuffed in minced meat, onions and eggs, nasi briyani, a saffron rice dish with mutton or hot, spicy chicken, roti pratas among others. These dishes come with teh tarik or pulled tea which is a perfectly satisfying frothy and creamy milk tea.

Murtabak 

In Singapore, you will also have a taste of Malay cooking which is characterized by a wide range of herbs and spices such as turmeric, ginger, lemon grass, galangal, pungent belachan (shrimp paste), chilies and curry leaves. But to those who don’t really like spicy hot dishes, fret not! Malay cuisine uses coconut milk generously to mask a little the spiciness. Peanut sauce is also used in cuisines like gado gado which is an Indonesian lettuce salad, fried bean curd and bean sprouts.

Gado Gado

There are interesting dishes called Nonya or Peranakan which give you a perfect blend of Indonesian, Chinese and Malay flavors, with spices and herbs like tamarind paste, lemongrass, shrimp paste, chilies, and coconut milk to make lovely curries, braised cuisines and stews.

Nonya

And one more thing, don’t forget to taste ayam buah keluak, a dish comprised of chicken with earthy-taste buah keluak nuts and also the laksa, which is a popular Nonya dish created from coconut milk and rice vermicelli and with chicken or chicken incorporated in it.

Ayam Buah Keluak

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