Across
- 3. Armenia, sauteed grains cooked in a seasoned liquid with dried fruit and nuts or strips of meat.
- 5. Russia. Salted eggs of the Sturgeon, a large fish; major export of Russia.
- 7. Korean, fermented vegetables such as cabbage, daikon radish, or cucumbers, using salt, peppers, garlic and chilis in water.
- 8. India, mixture or puree of legumes, onions, chilis, and tomatoes.
- 10. Polish dumplings made with noodle dough.
- 13. Chinese sauce, thick, sweet, and salty paste with fermented soy, chilis, vinegar, and garlic.
- 14. India, rounded, clay, charcoal-burning oven
- 16. Japan, seaweed wrapper
- 18. Russia. small, yeast-leavened, buckwheat pancakes.
- 19. Russia. dumplings
Down
- 1. Polish smoked sausage.
- 2. Czech. Type of pastry with fillings, fruits, cheeses, fruit butter, nuts, or poppy seed paste.
- 4. Indian dish of vegetables, legumes, sea food, and/or meat & highly seasoned sauces.
- 5. India, zesty condiment made from fruit, sugars, spices, and vinegar
- 6. Sweet and sour Polish stew. Includes sauerkraut, pork, apples, cabbage and kielbasa.
- 9. Japanese, raw fish & shellfish served with condiments
- 11. Japanese, vinegar-dressed rice combined with sashimi or rolled in nori.
- 12. Latvia, rich, yeast oval or pretzel-shaped coffee cake.
- 15. Chinese, a large white radish with a mild flavor
- 17. Cantonese bite size dishes eaten at tea or between courses of a banquet, artistic and varied.