Portugal

Sweet and savory sauce and marinade for grilled meats and vegetables, made with mirin, soy sauce, rice vinegar, sugar, ginger, garlic, used on chicken, beef, pork, fish, seafood, vegetables

Tomato sauce can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for Mexican salsas and Italian pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed, without the need for thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces. In countries such as the United Kingdom, India, Australia, New Zealand, and South Africa, the term tomato sauce is used to describe a condiment similar to what Americans call ketchup. In some of these countries, both terms are used for the condiment.

Torricado is a culinary specialty from the Ribatejo region of Portugal, consisting of pieces of bread toasted over charcoal, soaked in olive oil and brushed with garlic and salt. It is served mainly as a side dish to grilled salt cod, but also to sardines and pork. The dish is common both to the Tagus riverside plains and the hill rugged area of the vineyards, mainly in the area of Almeirim, Azambuja, Cartaxo and Santarém municipalities. Torricado originates from the subsistence of rural workers, as an inexpensive and practical way of making lunch while at work in the fields. It is nowadays usually served in family reunions and friend gatherings, as well as in some local festivities. A large bread, usually aged by two days, is cut longitudinally in halves, the inner part sliced in several diamond shaped crumbs and placed over a charcoal fire to toast. The bread is later brushed with a garlic clove and olive oil and salt are added in the meantime, during the roasting process.

Grilled ham and cheese sandwich

Fresh cheese made from the whey remaining after the production of cheese made from goat's milk or sheep's milk, from Castelo Branco, Portugal

Lupin are the yellow legume seeds of the genus Lupinus. They are traditionally eaten as a pickled snack food, primarily in the Mediterranean basin , Latin America (L. mutabilis) and North Africa (L. angustifolius). The most ancient evidence of lupin is from ancient Egypt, dating back to the 22nd century BC. The bitter variety of the beans are high in alkaloids and are extremely bitter unless rinsed methodically. Low alkaloid cultivars called sweet lupins have been bred, and are increasingly planted. The earliest archaeological reports on lupins are referred to the Twelfth Dynasty of Egyptian Pharaohs. In their tombs, seeds of Lupinus digitatus Forsk., already domesticated in those times, were discovered. Seven seeds of this species were also retrieved in the tombs of this dynasty dated back to the 22nd century BC. They are the most ancient evidence of lupin in the Mediterranean. Lupin is commonly used in Egypt (known by the name "termes") and is eaten by the Egyptians as snack anytime as during the Sham Elnesim festival, which is a national festival in Egypt whose history goes back to ancient Egyptian times. Lupin were also used by the Ancient Greeks and Romans.

Vinaigrette is made by mixing an edible oil with a mild acid such as vinegar or lemon juice (citric acid). The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, but can also be used as a marinade. Traditionally, a vinaigrette consists of 3 parts oil and 1 part vinegar mixed into a stable emulsion, but the term is also applied to mixtures with different proportions and to unstable emulsions which last only a short time before separating into layered oil and vinegar phases. Vinaigrette is the diminutive form of the French word vinaigre ("vinegar"). It was commonly known as "French dressing" in the 19th century. In general, vinaigrette consists of 3 parts of oil to 1 part of vinegar whisked into an emulsion. Salt and pepper are often added. Herbs and shallots, too, are often added, especially when it is used for cooked vegetables or grains. Sometimes mustard is used as an emulsifier and to add flavour.

Wasabi or Japanese horseradish (Eutrema japonicum syn. Wasabia japonica) is a plant of the family Brassicaceae, which also includes horseradish and mustard in other genera. The plant is native to Japan and the Russian Far East including Sakhalin, as well as the Korean Peninsula.: 133  It grows naturally along stream beds in mountain river valleys in Japan. It is grown for its rhizomes which are ground into a paste as a pungent condiment for sushi and other foods. It is similar in taste to hot mustard or horseradish rather than chilli peppers in that it stimulates the nose more than the tongue, but freshly grated wasabi has a subtly distinct flavour.: 53  The two main cultivars in the marketplace are E. japonicum 'Daruma' and 'Mazuma', but there are many others.