Cuisines 2

5. delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.
6. are one of the major dishes eaten during the Chinese New Year throughout northern China and eaten all year round in the northern provinces.
8. is a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy.
9. It was invented by Japanese-American businesswoman and community activist Frances Hashimoto.
10. dish of prepared vinegared rice , usually with some sugar and salt, accompanied by a variety of ingredients, such as seafood and vegetables.

1. is a Japanese type of skewered chicken.
2. bread with a slice of melted cheese on top of the meat patty, added near the end of the cooking time.
3. 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.
4. a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to cook the food.
7. a traditional Korean banchan consisting of salted and fermented vegetables, most commonly using napa cabbage or Korean radish.
8. food consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling.