195 Dishes

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Hamburger

A hamburger (or burger for short) is a food consisting of fillings —usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis; condiments such as ketchup, mustard, mayonnaise, relish, or a "special sauce", often a variation of thousand island dressing; and are frequently placed on sesame seed buns. a hamburger topped with cheese is called a cheeseburger.the term burger can also be applied to the meat patty on its own, especially in the united kingdom, where the term patty is rarely used, or the term can even refer simply to ground beef. since the term hamburger usually implies beef, for clarity burger may be prefixed with the type of meat or meat substitute used, as in beef burger, turkey burger, bison burger, portobello burger, or veggie burger. in australia and new zealand, a piece of chicken breast on a bun is known as a chicken burger, which would generally not be considered to be a burger in the united states; where it would generally be called a chicken sandwich, but in australian english and new zealand english a sandwich requires sliced bread (not a bun), so it would not be considered a sandwich.hamburgers are typically sold at fast-food restaurants, diners, and specialty and high-end restaurants. there are many international and regional variations of hamburgers.

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Hiroshima okonomiyaki

Savory pancake from hiroshima, japan that is made with cabbage, pork, fried egg, yakisoba noodles, onions, vegetables, kimchi, cheese in the middle

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Hiyashi chuka

Hiyashi chūka (冷やし中華, literally "chilled chinese") is a chinese noodle style japanese dish consisting of chilled ramen noodles with various toppings served in the summer. it is also called reimen (冷麺, literally "chilled noodle") in kansai region and hiyashi rāmen (冷やしラーメン, literally "chilled ramen") in hokkaido. toppings are usually colorful cold ingredients and a tare sauce. popular toppings are some meat (ham, boiled chicken or barbecued pork (char siu)), strips of tamagoyaki (egg omelette), summer vegetables like cucumber and tomatoes, menma (fermented bamboo shoots), and beni shōga (pickled ginger) as condiment. toppings are cut thin, to mix well with the noodles and the sauce. the tare sauce is usually made with a base of either soy sauce and rice vinegar, or sesame seeds and mayonnaise (ゴマだれ (gomadare)).

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Hiyayakko

Hiyayakko (冷奴, cold tofu) is a japanese dish made with chilled tofu and toppings.

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Ikameshi

Steamed squid stuffed with rice

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Jiaozi

Jiaozi (chinese: 餃子; [tɕjàʊ.tsɨ] (listen)) are chinese dumplings commonly eaten in china and other parts of east asia. jiaozi are folded to resemble chinese sycee and have great cultural significance attached to them within china. jiaozi are one of the major dishes eaten during the chinese new year throughout northern china and eaten all year round in the northern provinces. though considered part of chinese cuisine, jiaozi are popular in other parts of east asia and in the western world, where a fried variety is sometimes called potstickers in north america and chinese dumplings in the uk. the english-language term "potsticker" is a calque of the mandarin word "guotie" (鍋貼). potsticker was used by buwei yang chao and her husband yuen ren chao in the book how to cook and eat in chinese, which was first published in 1945. in northern china, however, "guotie" specifically refers to a type of pan-fried jiaozi with its ends left open rather than just any pan-fried jiaozi. jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. finished jiaozi can be boiled (shuǐ jiǎo), steamed (zhēng jiǎo), pan fried (jiān jiǎo), or deep fried (zhà jiǎo), and are traditionally served with a black vinegar and sesame oil dip. they can also be served in a soup (tāng jiǎo).

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Jingisukan

Jingisukan (ジンギスカン, "genghis khan") is a japanese grilled mutton dish prepared on a convex metal skillet or other grill. it is often cooked alongside beansprouts, onions, mushrooms, and bell peppers, and served with a sauce based in either soy sauce or sake. the dish is particularly popular on the northern island of hokkaidō and in china.

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Kabayaki

Kabayaki (蒲焼) is a preparation of fish, especially unagi eel, where the fish is split down the back (or belly), gutted and boned, butterflied, cut into square fillets, skewered, and dipped in a sweet soy sauce-based sauce before being cooked on a grill or griddle. besides unagi, the same preparation is made of other long scaleless fish such as hamo (pike conger), dojō (loach), catfish, anago (conger eel), and gimpo (ギンポ) (gunnels). one can also find canned products labeled as kabayaki-style sanma (pacific saury). kabayaki eel is very popular and a rich source of vitamins a and e, and omega-3 fatty acids. a popular custom from the edo period calls for eating kabayaki during the summer to gain stamina, especially on a particular mid-summer day called doyō-no ushi-no-hi (土用の丑の日), which can fall anywhere between july 18 – august 8 each year.the eel kabayaki is often served on top of a bowl (donburi) of rice, and called unadon, the fancier form of which is the unajū, placed inside a lacquered box called jūbako. it is also torn up and mixed up evenly with rice to make hitsumabushi (ひつまぶし), which is enjoyed especially in the nagoya area.

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Kaigun curry

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Kaiseki

Kaiseki (懐石) or kaiseki-ryōri (懐石料理) is a traditional multi-course japanese dinner. the term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to western haute cuisine.there are two kinds of traditional japanese meal styles called kaiseki or kaiseki-ryōri. the first, where kaiseki is written as "会席" and kaiseki-ryōri as "会席料理", refers to a set menu of select food served on an individual tray (to each member of a gathering). the second, written as "懐石" and as "懐石料理", refers to the simple meal that the host of a chanoyu gathering serves to the guests before a ceremonial tea, and is also known as cha-kaiseki (茶懐石). the development of nouvelle cuisine was likely inspired by kaiseki principles.

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Kakuni

Kakuni (角煮) is a japanese braised pork dish which literally means "square simmered".kakuni is a popular regional cuisine (meibutsu) of kyushu, particularly nagasaki. this particular dish is most likely originated from the famous chinese dish dongpo pork, making it a form of japanese chinese cuisine, although the gravy is less heavy than its origin. during the ming dynasty and song dynasty, the main sino-japanese trading route existed between hangzhou and kyūshū. many chinese lived in major port cities in kyushu, such as nagasaki; likewise many japanese lived in hangzhou. therefore, pork was popularized in major kyushu cities.the okinawan regional variation is called rafute.

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Kamameshi

Kamameshi (釜飯) literally translates to "kettle rice" and is a traditional japanese rice dish cooked in an iron pot called a kama. kamameshi originally referred to rice that was eaten communally from the kama. coworkers or family members either ate directly from the kama pot or by transferring the rice to individual bowls. the term emerged in the late meiji period, and is associated with the communal eating of rice in the aftermath of the 1923 great kantō earthquake. later, similar to takikomi gohan, kamameshi came to refer to a type of japanese pilaf cooked with various types of meat, seafood, and vegetables, and flavored with soy sauce, sake, or mirin. by cooking the rice and various ingredients in an iron pot, the rice gets slightly burned at the bottom which adds a desirable flavor to the rice. kama designed specifically to prepare kamameshi appeared on the market as the dish became popular across japan, and the prepared kamameshi is placed directly on the table in its pot for the meal. a small-scale replica of the kama is used to create an individual serving of kamameshi, and the dish is now a popular ekiben. many east asian cuisines also prepare rice in a similar way using a clay pot or stone bowl. in china it is known as guō fàn (鍋飯) or, in cantonese bo zai fan (煲仔飯), and in korea dolsot bibimbap (돌솥 비빔밥)

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Kani-meshi

Rice with crab, a type of takikomi gohan (mixed rice)

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Karaage

Karaage (唐揚げ, 空揚げ, or から揚げ, [kaɾa aɡe]) is a japanese cooking technique in which various foods—most often chicken, but also other meat and fish—are deep fried in oil. the process involves lightly coating small pieces of the meat or fish with flour, or potato or corn starch, and frying in a light oil. the foods are marinated prior to coating. the process differs from the preparation of tempura, which is not marinated and uses a batter for coating. karaage is often served alone or with rice and shredded cabbage.

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Kare raisu

Curry over rice, made with beef, pork, chicken, onions, carrots, potatoes, etc.

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Katsu sando

Pork cutlet sandwich using crustless, non-toasted white bread

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Katsuo no tataki

Two methods of preparing fish or meat in japanese cuisine are called tataki or tosa-mi. in japanese, tataki (たたき) means "pounded" or "hit into pieces".

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Kiritanpo nabe

Hot pot with chicken, mushrooms, miso, kiritanpo (crushed rice toasted on bamboo sticks), popular in akita in winter

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Kuri gohan

Chestnut rice, a type of takikomi gohan (mixed rice)

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Kushikatsu

Battered and deep-fried skewered meat and vegetables, serve with tonkatsu sauce

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Kushiyaki

Kushiyaki (串焼き) is a formal term that encompasses both poultry and non-poultry items, skewered and grilled. at times, restaurants group them as kushimono (串物) and yakimono (焼き物).

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Kyaraben

Kyaraben or charaben (キャラ弁), a shortened form of character bento (キャラクター弁当, kyarakutā bentō), is a style of elaborately arranged bento (japanese boxed lunch) which features food decorated to look like people, characters from popular media, animals, and plants. japanese homemakers often spend time devising their families' meals, including their boxed lunches. originally, a decorated bento was intended to interest children in their food and to encourage a wider range of eating habits. it has now evolved into a cultural symbol, to the point where national contests are held.

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Lo mein

Lo mein (traditional chinese: 撈麵/撈麪; simplified chinese: 捞面; cantonese yale: lou1 min6; pinyin: lāo miàn) is a chinese dish with egg noodles. it often contains vegetables and some type of meat or seafood, usually beef, chicken, pork, or shrimp. it might also be served with wontons (called húntun 餛飩/馄饨 in mandarin) although wontons are usually a soup ingredient. it can also be eaten with just vegetables. traditionally this is a dry variation of noodle soup. the soup is simply separated from the noodles and other ingredients and served on the side.

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Mapo tofu

Mapo tofu (chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular chinese dish from sichuan province. it consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broad bean and chili paste), and douchi (fermented black beans), along with minced meat, traditionally beef. variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus. one account indicates that the dish existed as early as 1254, in a suburb of chengdu, the capital city of sichuan province.

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Mentaiko pasta

Noodles with a cream sauce made with cod/pollock roe

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Miso curry milk ramen

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Monjayaki

A savory, dashi-based batter mixed with okonomiyaki or worcestershire sauce, cabbage, vegetables, meat, seafood, mushrooms, cheese, then cooked on a teppan griddle, commonly eaten right off the griddle using a small spatula

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Motsunabe

Motsunabe (もつ鍋) is a type of nabemono in japanese cuisine, which is made from beef or pork tripe or other offal. it is a popular stew made with guts portions of various types of meat, prepared in a conventional kitchen cooking pot or a special japanese nabe pot (nabe). when it is cooked, it is filled with soup, prepared beef or pork offal and boiled for a while; cabbage and garlic chives are added. the base soup is usually soy sauce with garlic and chili pepper, or miso. champon noodles are often put into the pot and boiled to complete the dish. the offal used in motsunabe is mostly beef intestines, but various kinds of offal can be used. originally, motsunabe was a fukuoka dish, but some restaurants advanced into tokyo in the 1990s, and it was made a boom by the mass media and became known nationwide. later, with bse reaching japan and the boom turning into a fad, motsunabe restaurants have not been very popular in kantō and tokyo. in the kansai area horumonyaki is very popular, which is similar to motsunabe in that it is a local cuisine made from beef or pork offal. in fukuoka, motsunabe remains popular, as it is not so expensive. it is enjoyed with alcohol.

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Namero

Namerō (japanese: なめろう, derived from なめる - 舐める [nameru] or "to lick") is a type of tataki, a manner of preparing fish or meat finely minced and mixed with some spices and seasonings, not unlike a tartare. this recipe has been passed down among bōsō peninsula fishermen.

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Nanbanzuke

Fried fish in a sweet vinegar sauce, served with vegetables

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Natto

Nattō (納豆), spelled as natto in standard english language use, is a traditional japanese food made from whole soybeans that have been fermented with bacillus subtilis var. natto. it is often served as a breakfast food with rice. it is served with karashi mustard, soy or tare sauce, and sometimes japanese bunching onion. within japan, nattō is most popular in the eastern regions, including kantō, tōhoku, and hokkaido.nattō is often considered an acquired taste because of its powerful smell, strong flavor, and sticky, slimy texture. a 2009 survey revealed that 70% of japanese people find the taste pleasant, and others who may not find the taste of the food pleasant still eat it out of habit.

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Negiyaki

A thin savory okonomiyaki pancake with leeks and green onions

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Nizakana

Fish simmered or poached in a soy-based sauce

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Noodles

Many different kinds of noodles, for example, harusame (potato starch glass noodles), hiyamugi (wheat), ramen (wheat), shirataki (clear noodles), soba (buckwheat), somen (wheat), tokoroten (agar), udon (wheat), and used in a variety of dishes

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Nori

Nori (海苔) is a dried edible seaweed used in japanese cuisine, made from species of the red algae genus pyropia including p. yezonesis and p. tenera. it has a strong and distinctive flavor, and is often used to wrap rolls of sushi or onigiri (rice balls). the finished dried sheets are made by a shredding and rack-drying process that resembles papermaking. they are sold in packs in grocery stores for culinary purposes. since nori sheets easily absorb water from the air and degrade, a desiccant is needed when storing nori for any significant time.

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Okayu

Rice porridge, seasoned with salt, toppings such as ginger, nori, negi, salmon can be used

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Okonomiyaki

Okonomiyaki (japanese: お好み焼き, (listen)) is a japanese savory pancake dish consisting of wheat flour batter and other ingredients (mixed, or as toppings) cooked on a teppan (flat griddle). common additions include cabbage, meat, and seafood, and toppings include okonomiyaki sauce (made with worcestershire sauce), aonori (dried seaweed flakes), katsuobushi (bonito flakes), japanese mayonnaise, and pickled ginger. okonomiyaki is mainly associated with two distinct variants from hiroshima or the kansai region of japan, but is widely available throughout the country, with toppings and batters varying by area. the name is derived from the word okonomi, meaning "how you like" or "what you like", and yaki, meaning "cooked". it is an example of konamono (konamon in the kansai dialect), or flour-based japanese cuisine. a liquid based okonomiyaki, popular in tokyo, is called monjayaki. outside of japan, it can also be found served in manila, taipei, bangkok, and jakarta by street vendors.

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Omurice

Omurice or omu-rice (オムライス, omu-raisu) is an example of yōshoku (a western-influenced fusion style japanese cuisine) consisting of an omelette made with fried rice and thin, fried scrambled eggs, usually topped with ketchup. it is a popular dish both commonly cooked at home and often found at western style diners in japan. children in particular enjoy omurice. it is often featured in japan's version of a children's meal, okosama-ranchi (お子様ランチ).

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Onigiri

Onigiri (お握り or 御握り), also known as omusubi (お結び), nigirimeshi (握り飯), or rice ball, is a japanese food made from white rice formed into triangular or cylindrical shapes and often wrapped in nori. traditionally, an onigiri is filled with pickled ume (umeboshi), salted salmon, katsuobushi, kombu, tarako, mentaiko, takanazuke (pickled takana) or any other salty or sour ingredient as a natural preservative. most japanese convenience stores stock their onigiri with various fillings and flavors. there are even specialized shops which only sell onigiri to take out. due to the popularity of this trend in japan, onigiri has become a popular staple in japanese restaurants worldwide. despite common misconceptions, onigiri is not a form of sushi and should not be confused with the type of sushi called nigirizushi or simply nigiri. onigiri is made with plain rice (sometimes lightly salted), while sushi is made of rice with vinegar, sugar and salt. onigiri makes rice portable and easy to eat as well as preserving it, while sushi originated as a way of preserving fish.

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Peking duck

Peking duck is a dish from beijing (peking) that has been prepared since the imperial era. the meat is characterized by its thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. ducks bred especially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. the meat is often eaten with spring onion, cucumber and sweet bean sauce with pancakes rolled around the fillings. sometimes pickled radish is also inside. crispy aromatic duck is a similar dish to peking duck and is popular in the united kingdom.

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Pizza

Pizza (italian: [ˈpittsa], neapolitan: [ˈpittsə]) is a dish of italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions, olives, vegetables, meat, ham, etc.), which is then baked at a high temperature, traditionally in a wood-fired oven. a small pizza is sometimes called a pizzetta. a person who makes pizza is known as a pizzaiolo. in italy, pizza served in a restaurant is presented unsliced, and is eaten with the use of a knife and fork. in casual settings, however, it is cut into wedges to be eaten while held in the hand. the term pizza was first recorded in the 10th century in a latin manuscript from the southern italian town of gaeta in lazio, on the border with campania. modern pizza was invented in naples, and the dish and its variants have since become popular in many countries. it has become one of the most popular foods in the world and a common fast food item in europe, north america and australasia; available at pizzerias (restaurants specializing in pizza), restaurants offering mediterranean cuisine, via pizza delivery, and as street food. various food companies sell ready-baked pizzas, which may be frozen, in grocery stores, to be reheated in a home oven. in 2017, the world pizza market was us$128 billion, and in the us it was $44 billion spread over 76,000 pizzerias. overall, 13% of the u.s. population aged 2 years and over consumed pizza on any given day.the associazione verace pizza napoletana (lit. true neapolitan pizza association) is a non-profit organization founded in 1984 with headquarters in naples that aims to promote traditional neapolitan pizza. in 2009, upon italy's request, neapolitan pizza was registered with the european union as a traditional speciality guaranteed dish, and in 2017 the art of its making was included on unesco's list of intangible cultural heritage.raffaele esposito is often considered to be the father of modern pizza.

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Pork shogayaki

Pork shogayaki (豚の生姜焼き; buta no shōgayaki) is a dish in japanese cuisine. shōga (生姜) means ginger, and yaki (焼き) means grill or fry. it can also be made with beef, but the pork version is so much more popular that the term "shōgayaki" generally refers only to pork in japan. it is the second most popular japanese pork dish after tonkatsu.it consists of thin slices of lean pork, browned in the pan, and then briefly braised in a sauce of grated ginger, soy sauce and mirin. grated onion and garlic can be added for the extra zest, and additional sugar is sometimes used to round out the taste. shōgayaki is a common addition to bento boxes, as it can be eaten cold. however, it is more commonly served hot with rice and shredded cabbage.

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Rafute

Rafute is a pork belly dish in the okinawan cuisine of the island of okinawa, japan. rafute is skin-on pork belly stewed in soy sauce and brown sugar. it is traditionally considered to help with longevity. rafute was originally a form of okinawan royal cuisine.in hawaii, rafute is known as "shoyu pork," which is served in plate lunches. in the early 1900s, okinawan immigrants in hawaii introduced rafute into the local cuisine, as ethnic okinawans owned and ran many restaurants in honolulu, hawaii.

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Ragù alla bolognese

Bolognese sauce (uk: , us: ; known in italian as ragù alla bolognese, pronounced [raˈɡu alla boloɲˈɲeːse, -eːze], ragù bolognese, or simply ragù) is a meat-based sauce in italian cuisine, typical of the city of bologna. it is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. genuine ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. white wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. outside italy, the phrase "bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to the italian ragù alla bolognese, being more similar in fact to the ragù alla napoletana from the tomato-rich south of the country. although in italy ragù alla bolognese is not used with spaghetti (but rather with flat pasta, like tagliatelle), so-called "spaghetti bolognese" has become a popular dish in many other parts of the world.

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Ratatouille

Ratatouille ( rat-ə-too-ee, french: [ʁatatuj] (listen)), occitan: ratatolha [ʀataˈtuʎɔ] (listen), is a french provençal dish of stewed vegetables, originating in nice, and sometimes referred to as ratatouille niçoise (french: [niswaz]). recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant), capsicum (bell pepper), and some combination of leafy green herbs common to the region.