Note: For a quicker version of this recipe, you can use store-bought wonton wrappers.

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Vegetable Dumplings

A vegetarian dish loved by everyone.

Course Main Course

Cuisine Chinese, International

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours

Servings 64 pieces

Author Razvan Stupar

Ingredients

For the vegetable stuffing:

• 200 g carrots
• 50 g onion
• 150 g celery
• 200 g cabbage
• 150 g peppers
• 100 g zucchini
• 150 g mushrooms
• 60 ml soy sauce

For the dough:

• 600 g white flour
• 420 ml hot water
• 2 g salt

For the dipping sauce:

• 2 tbsp soy sauce
• 1/2 lemon
• 1 tbsp honey
• 1 tbsp vinegar
• 1/4 garlic clove
• 0.5 cm ginger (about 1/4 inch)
• 1 green onion
• 1/2 chili pepper
• 1 tbsp sesame oil

US Customary – Metric

Instructions

• Clean the vegetables and chop finely in a blender or grate them.
• Place the vegetables in a heated wok and cook them slowly with a little oil, soy sauce, and 1/2 cup of water until the water evaporates, then remove to cool in a colander.
• For the dough, boil 420 ml (1 3/4 cups) of water and prepare the flour and salt in the food processor.
• When the water is boiling, start the food processor on low speed and slowly add the water. Gradually increase the speed to maximum, and mix until it all binds together.
• Then take the dough out onto a rolling pin or the table and knead it by hand for about 1 minute to make sure it is homogeneous. Shape the dough into a cylinder and cut it into 8 equal pieces.
• Cut each piece of dough in turn into 8 pieces and from balls by rolling between your palms than flatten them in the palm of our hand.
• With a small knife, roll the dough into a round shape, add about 1 teaspoon of the filling and close the corner in the desired shape.
  
• The dumplings can be cooked directly or stored in the freezer.
• For storage, they are first put in the freezer on a tray, and once completely frozen, they can be packed into zip lock bags or boxes.
• To cook them, prepare a pan with a lid, heat well over the stove and add a little oil.
• Add the dumplings with the bottom down and pour 1 glass of cold water over them, then cover the pan with a lid and let them simmer over medium-high heat until the water has completely evaporated and the dumplings begin to brown.
• For the dipping sauce, chop the ginger with the garlic and chili in the blender, then mix it with soy sauce, lemon juice, honey, vinegar, and sesame oil and add the chopped green onions.

Notes

Related: Asian Chicken Dumplings with Soy Dipping Sauce
Related: Pork Dumplings with Honey, Soy & Garlic Dipping Sauce
Related: Mushroom Consommé with Mushroom Dumplings
Related: Top 25 Japanese Foods You Need to Try Out
Related: 35 Asian Foods You Absolutely Need to Try At Least Once

The post Vegetable Dumplings appeared first on Chef's Pencil.

This recipe serves 2-3 people and yields approximately 40 pieces, making it perfect for a satisfying meal, brunch or a fun gathering. Enjoy!

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Shrimp Kimbap

Course Main Course

Cuisine Korean

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 40 pieces

Author Razvan Stupar

Ingredients

• 400 g sushi rice
• 2 tbsp vinegar
• 1 tbsp sugar
• 1 tsp salt
• 4 nori sheets nori
• 16-20 shrimp
• 1 egg
• 1 tbsp panko
• cold water
• 1 cucumber
• 1/4 bell pepper
• 30 g radish
• 1 small green salad bunch

US Customary – Metric

Instructions

• Wash the rice thoroughly in several changes of water and drain. In a pot with a lid, boil 525-550 ml ( 2 1/3 cups) of water with a little salt. When it is boiling, add the rice, cover with a lid and simmer until all the water has been absorbed and the rice shows signs of starting to stick to the pot.

  Do not stir very often so as not to crush the rice.
  
• Separately, prepare the marinade for the rice. Boil the vinegar and dissolve the salt and sugar in it. Once the rice is cooked, place it in a large bowl to cool and then mix it with the marinade.
• Clean the shrimp well, season with salt and pepper, and dredge in flour, beaten egg and then panko. Then fry in a pan of hot oil until golden brown.
  
• Then, on a sushi rolling mat covered with foil, place the nori sheet, and cover with a thin layer of rice evenly patted over about 3/4 of the surface.
  
• To prevent the rice from sticking to your hands, have a bowl of cold water nearby to wet your fingers each time you take out some rise. It will slide easily and be easier to spread evenly.
• Add the shrimp, chopped vegetables, and some finely chopped lettuce greens, inside, then roll the kimbap tightly with the bamboo mat.
  
• After it is formed, keep it still in the rolling mat and press the ends well.
  
• When you have finished rolling the kimbap, slice it with a sharp knife into pieces of about 1 – 1.5 cm (0.3 -1/2 inches) thick. To keep them neat and tidy, wipe the knife blade on a damp cloth before each slice.
  

Enjoy!

Notes

Related: Chicken Kimbap with Veggies
Related: Veggie Kimbap with Bean Sprouts
Related: Kimbap with Omelet and Asparagus
Related: Kimchi Quesadilla
Related: Most Popular Korean Street Foods
Related: Popular Korean Breakfast Foods

The post Shrimp Kimbap Recipe appeared first on Chef's Pencil.

This is far from the truth, in fact, as the traditional Indian philosophy on food is that it is about nourishment for the body and mind, which is what makes breakfast, the first meal of the day, so important.

Lets take a look at the diverse tasty, healthy Indian breakfast options that various parts of the country have to offer.

1. Poha from Maharashtra

Poha is a staple breakfast dish in Maharashtra and is a popular breakfast dish in the streets of Mumbai. It is made from flattened rice and is very easy to prepare. The dish is flavored with mustard seeds, curry leaves, green chilies, onions and peanuts. It’s a light and healthy breakfast option.

The poha is first soaked in water and a tempering of the ingredients above is added to hot oil. When the aromas from the ingredients are released, the soaked poha is topped and mixed. Turmeric powder, hing, green chilies, peanuts and desiccated coconut are added to give it a final garnish. It is served with a curd and mint chutney.

Variants are locally known as kanda poha (with onions) and kanda batata poha (with onions and potatoes).

2. Dosa from South India

Dosa is a popular breakfast dish in South India. It is a thin crepe made with a fermented batter of rice and urad dal. The batter is spread thin on a tava and served with chutney, sambar and potato filling. It is a filling and delicious breakfast option.

The humble dosa has been transformed into a variety of avatars: some prefer grated cheese and butter, others prefer stewed chicken in coconut milk. But the most tradtiional combination of this irresistible delicacy is a pairing of sambar and coconut chutney. Samabar is a lentil stew seasoned with whole spices and a medley of vegetables including potatoes, onions, tomatoes, beans etc.

My personal favorite would have to be the gun powder dosa, a crispy dosa topped with a fiery mix of roasted lentil and nut powder seasoned with chilies, garlic and hing. Dosa can be found all across the country but the best cities to try them out would include, Bangalore, Chennai, Mysore, Udupi, Madurai, Salem.

3. Aloo Paratha from Punjab

Aloo Paratha makes breakfast across North India very tasty. Most of North India is suited to cultivating wheat, hence this dish is popular across the Gangetic planes. It is a simple wheat flour based flatbread stuffed with a spicy potato filling. The paratha is cooked on a tava and served with yogurt, pickle and butter. It is a filling breakfast option and perfect for a cold winter morning.

Modern variations include cottage cheese, shredded cauliflower and a mix of other toppings. In fact, the paratha is a blank canvas for the chef’s creativity. Butter or ghee is always served as an accompaniment along with a spicy yogurt and fresh mint chutney. The parathas are thick and hearty and are the perfect carb packed dish for a hard day of physical work.

4. Misal Pav from Pune, Maharashtra

Misal pav is a spicy breakfast dish originating from Maharashtra. The dish dates back to the 17^th century and is attributed to street vendors in Pune who increased its popularity by serving it as a staple for the working classes.

It is made from sprouted moth beans (a variety of lentils similar to green moong dal) and mixed with a fiery roast and ground spice mix. It is served with pav, also known as a bread roll, and topped with onions, coriander and sev (chickpea flour blended with salt and seasonings and deep fried into crispy bits).

It is the perfect breakfast dish for spice lovers and is packed with fiber, carbs and protein, so it makes a great start to your day. The pav is usually toasted with butter, making it even more tempting.

5. Puri Sabzi/Puri Halva from North India

Puri sabzi is an all-time favorite breakfast dish from North India. It can be found widely in the wheat cultivating belt and is a staple for most households. The dish consists of deep-fried bread made with whole wheat flour and served with a spicy potato curry, known as aloo sabzi.

The sabzi, or palya as its known down south, is made with a tempering of green chili, onions, turmeric, ginger, mustard seeds, and curry leaves.

The dish is usually accompanied with a sweet semolina pudding known as halwa. The halwa is seasoned with cardamom powder, saffron, ghee and jaggery and topped with slivers of almonds and pistachios. It is a heavy breakfast dish but perfect for a lazy Sunday morning. It can be found on most street side eateries that offer it freshly made early in the mornings.

6. Idli from Tamil Nadu, Karnataka & Andhra

Idli is another popular breakfast dish from South India. With its origins being contested between the states of Tamil Nadu and Katakana, modern day research suggests the dish could have been influenced by Indonesian traditions.

It is a steamed cake made with fermented rice and urad dal (white lentils) batter. The variety of rice used is similar to Arborio or risotto rice. It is served with a ground paste chutney consisting of fresh coconut, green chilies, ginger, and roasted chickpeas, plus sambar, a lentil soup with vegetables and spices. Idlis are light, fluffy, and easy to digest, making them a healthy breakfast option.

Variations of this dish include stuffed idlis, idlis made with semolina, and idlis made with a batter of millet and lentils. Not only delicious, it is definitely considered one of the most pocket-friendly breakfast options.

7. Chole Bhature from Punjab & Delhi

Chole bhature is a famous breakfast dish from Punjab and its neighboring regions, including the national capital of Delhi in North India. It consists of spicy chickpeas (chole) stewed with a medley of spices in a creamy rich sauce and served with deep-fried bread (bhature) similar to puri.

The dish is usually accompanied by pickles and onions. It’s a heavy breakfast dish but perfect for those who love spicy food. It is a well balanced dish of carbs, protein, vitamins, minerals and fiber. The perfect accompaniment for this dish is a thick glass of lassi, a sweetened yogurt based smoothie.

8. Upma from Udupi, Karnataka

Upma is a savory porridge-like dish that originated in South India. It’s made with semolina, vegetables, and spices. Upma can be eaten plain or with chutney or pickle on the side. It’s a quick and easy breakfast option that’s also light on the stomach.

Semolina was introduced to the subcontinent by the British as an attempt to curb famines that rocked the country during the early part of the 20^th century. The dish is very mildly flavored with aromatics such as ginger, curry leaves, mustard seeds, and ghee to give the dish a delicate yet profound flavor. A mix of carrots, beans, and peas is also added to make the dish more nutritious.

A sweeter version is pineapple kesari, a similar semolina porridge seasoned with freshly chopped pineapple, jaggery, cardamom powder, and cloves. A combination of the savory upma and sweet keasri is popularly know as chow-chow bath in Karnataka. It is best enjoyed with a hot cup of filter coffee freshly brewed to perfection and topped with creamy milk.

9. Kachori & Jelebi from Varnasi, Uttar Pradesh

These fluffy deep fried kachoris are stuffed with a savory mix of cumin, mashed green moong dal, and hing and are usually served with a potato stew. Delicate on the palette and the tummy, kachoris have reached cult status and become as important as taking a dip in the Holy Ganges.

This mix of savory kachori and warm, sweet, freshly made jelebis is a match made in heaven, and coming from the holy city of Varnasi is testament to that.

Though heavy on carbs, fats, and sugars, this is a treat for the senses and is well worth the calories when you consider the energy required to traverse the meandering paths of the holy city when visiting temples and ghats.

Jelebis are made from a batter of refined flour and baking soda, which is deep fried over a low flame and seasoned with saffron-flavored sugar syrup to give it the iconic saffron hue and glossy texture we have all come to know and love. The Ram Bhandar, located a stones throw from the famous Manikarnika Ghat, is over 150 years old and is one of the most beloved breakfast spots in the city.

10. Akuri & Toast from Mumbai, Maharastra

India has a sizeable community of Parsis living across the country who belong to the Zoroastrian religion. This community originally hailed from Persia, now Iran, and fled to India after the Arab conquered their country. Fully integrated with the local population, they have shared their culinary traditions and adopted local ones to give rise to a unique fusion of food.

Their cuisine is best portrayed in the Irani cafes of Bombay, which still have an old world feel to them and welcome you with the charm and splendor of bygone eras.

Akuri is a creamy egg dish, similar to scrambled eggs, seasoned with cumin garlic onions cilantro salt and turmeric. It is cooked to a runny, creamy texture and served hot with a side of buttered toast or pav. It must never be overcooked and must has a glossy finish when served table side.

11. Appam and Stew from Kerala

This is one of the most famous breakfast combos from the state of Kerala. It pairs crisp and fluffy rice hoppers with a creamy delicate aromatic stew made from freshly squeezed coconut milk and either lamb or chicken for protein. For added fiber and vitamins, root vegetables such as carrots and potatoes may be be used, topped with a starchy mix of green peas and beans to round it off.

The go to choice of aromatics for seasoning this light stew is fresh slivers of ginger, cracked black pepper corns, curry leaf, cinnamon, green cardamom, and lightly crushed fennel seeds tempered in virgin coconut oil.

Delicate in flavor and packed with aromatics, this is a popular dish in most Syrian Catholic households in Kerala and can also be found on most breakfast menus.

Light pink meat such as chicken and lamb complement the flavor of the stew, making it an unforgettable experience anyone who tries it.

12. Banana Buns from Mangalore, Karnataka

Mildly sweet with a hint of cumin and a wonderfully rich aroma of banana come together to form the delight of this fluffy, deep fried bread. It is a traditional delicacy from coastal regions of Karnataka and is popularly known as a Mangalore bun across other parts of the state.

It is usually accompanied with a spicy coconut and green chili chutney and grated coconut combined with ghee and crushed palm sugar.

It is an absolute delight and is best enjoyed when still hot. It is a quick and easy breakfast option and is the perfect way to utilize overripe bananas. Variations of the classic recipe include a mix of sorghum and finger millet blended with jaggery. Though they are commonly referred to as buns they are similar to pooris, but a tad thicker, made with a naturally leavened dough.

13. Ros Omelette and Pav from Goa

A popular treat in the markets of Goa, this is a humble yet satisfying delight at any time of the day. The dish combines a thin silky omelet with a spicy, creamy chicken xaccuti curry served alongside a rustic whole wheat Goan Poe.

The thin omelet is fried in a flat skillet and then topped with freshly chopped onions, cilantro, and chilis. The chicken xaccuti is a creamy coconut-based curry made with a blend of roasted ground spices, and the aromatic and spicy gravy makes for a perfect combo.

Scoop it all up with a warm poe (traditional whole wheat Goan bread coated with wheat bran) and loose yourself to a medley of flavors.

Sandeep’s Gaddo, a store in Garcia de Orta garden near the Panjim Church, is one of the oldest and most famous places to try this quintessential Goan treat.

14. Puttu and Kadalay Curry from Kerala

A traditionally Nadan dish, this originated in the rice paddies of Kerala. Known for their ingenuity in using rice, this recipe requires a variety of coarse, roasted rice flour.

The flour is combine with salt and grated coconut, packed into cylindrical steamer mold, then steamed for 20 minutes. This process infuses the flavor of freshly desiccated coconut into the steamed rice flour.

The curry to accompany the puttu consists of black chickpeas cooked in a rich and spicy curry thickened with coconut milk. The consistency of the curry is thinner than most chickpea curries from the North, which helps to moisten the relatively dry puttu.

The curry is flavored with a mix of roast and ground whole spices tempered with shallots, chilis, ginger, garlic, and curry leaves. The perfect way to complete this divine combo is to pair it with a large glass of chai and a ripe banana.

The banana is mashed into the puttu and then topped with the chickpea curry. The glass of chai helps to to wash it all down.

15. Pesarattu from Telanga and Andhra

Green moong dal is soaked overnight before being combined with a mix of whole spices. Mixed into a smooth batter, it is then thinly poured into a cast iron skillet. This forms a think crepe with a fluffy center, rather different to a dosa, as a dosa is a naturally fermented leavened batter with a fermented flavor tone to it, while the pesarattu is sweeter.

It is served with a traditional ginger chutney known as allam pachadi and a coconut chutney. Some regions in the Telugu speaking parts of the country also stuff the pesarattu with upma (savory semolina porridge). The crepe itself is fresh, earthy and aromatic, making it a refreshing break from traditional dosas.

A similar dish known as cheela is prepared in the North. This is crispier in texture but consists of similar ingredients.

16. Bise Bele Bath from Mysore, Karnataka

Originating from the royal courts of Mysore, this dish is a beloved breakfast recipe throughout Karnataka. The name literally translates as hot, sweet and tangy porridge. A combination of red chilis, lentils, jaggery, and tamarind form the base of this wholesome dish.

Similar to a North Indian Khichdi in consistency, the base of the dish is overcooked rice that is mashed into a thick porridge-like form. The rice and lentil mix is cooked, till mash-able, with a medley of seasonings which give it a unique flavor. It is served with boondi, a savory, spicy chickpea flour caviar fried till crisp, and freshly ground green chili and coconut chutney.

Peanuts, cashews and raisins are added to enrich the porridge, which speaks to its origin as a dish served to the royals.

Related: Most Famous 50 Indian Desserts
Related: Most Popular Indian Snacks
Related: 20 Popular Indian Curries
Related: 15 Popular Indian Christmas Foods

The post 16 Popular Indian Breakfast Foods appeared first on Chef's Pencil.

In this article, we invite you to embark on a gastronomic adventure as we unveil the beloved breakfast foods that grace Korean tables each morning. From savory classics such as gyeran jjim (steamed egg) to the heartwarming comfort of juk (rice porridge), these dishes not only nourish the body but also reflect the soul of Korean cuisine.

So, whether you’re a dedicated foodie seeking culinary inspiration, a traveler eager to explore local flavors, or simply someone curious about the morning rituals of Korea, join us on this journey as we delve into the world of popular Korean breakfast foods that awaken the senses and capture the essence of a vibrant culture.

1. Gyeran Jjim (계란찜, Steamed Egg)

In Korea, the day often begins with the comforting aroma of gyeran jjim, a velvety, savory steamed egg dish that encapsulates the essence of Korean home cooking. This beloved breakfast staple is a testament to the simplicity and elegance of Korean cuisine.

The recipe is delightfully uncomplicated, typically involving eggs, water, scallions, and sometimes a dash of soy sauce for a nuanced depth of flavor. The result is a custardy, delicate dish that’s both wholesome and delicious, often referred to as the Korean comfort food.

The preparation process, which entails gentle steaming, ensures the eggs remain tender and moist, resulting in a texture akin to a warm and comforting embrace on a chilly morning. Koreans cherish gyeran jjim as a side dish accompanying their morning spread or as a nourishing topping for a bowl of warm rice, making it a satisfying and comforting start to the day, akin to a culinary hug from home.

2. Juk (죽, Rice Porridge)

Juk, known as rice porridge, holds a hallowed place in Korean culinary heritage, transcending mere sustenance to embody a cultural symbol of warmth, care, and comfort. The process of creating this beloved breakfast dish involves the meticulous simmering of rice until it transforms into a velvety, creamy concoction.

However, what truly sets Korean juk apart is its versatility and diversity. From the mild and soothing baesuk juk, where ripe pears lend their gentle sweetness, to the luxurious abalone juk featuring tender pieces of abalone, the spectrum of flavors is as wide as Korea’s culinary imagination.

This is a dish that transcends generations, passed down as a familial remedy for soothing aches and pains or offering solace on chilly winter mornings. A bowl of juk is akin to a culinary hug, a source of solace and nourishment that resonates deeply with Korean culture, underscoring the sentiment that food is not just sustenance; it’s a reflection of love and care.

3. Ganjang Gyeran Bap (간장계란밥, Soy Sauce Egg Rice)

Experience the delight of ganjang gyeran bap, a classic Korean breakfast dish that blends soy sauce richness with the comfort of rice and eggs. It’s a testament to the beauty of Korean home cooking, where simple ingredients combine for a satisfying morning meal. To make it, cook your preferred rice, with Korean short-grain rice being an ideal choice for its soft, sticky texture.

In a small bowl, beat eggs gently, adding a drizzle of soy sauce for savory flavor. Heat a pan over medium heat, add sesame oil, and cook the eggs until they’re softly scrambled. Add the cooked rice, stir-fry with the eggs to infuse soy sauce and sesame oil flavors, and sprinkle with sesame seeds and chopped green onions for added texture and flavor. It’s a quick, delicious breakfast, perfect for busy mornings.

Ganjang gyeran bap is a delightful mix of simple ingredients bursting with flavor. Soy sauce brings depth, and eggs create a creamy texture. Whether you love the salty notes of soy sauce or seek a satisfying breakfast, ganjang gyeran bap symbolizes Korean culinary heritage, delivering home-cooked comfort that’s irresistible. It’s the breakfast that leaves you smiling, ready for the day.

4. Sagol-guk (사골국, Beef Bone Soup)

Let’s savor the timeless delight of sagol-guk, a cherished Korean breakfast classic that wraps you in comfort and sustenance. As the sun peeks over the horizon, this hearty soup takes its rightful place on Korean breakfast tables, offering a warm and savory embrace to kickstart the day. The secret to its allure lies in the slow, patient simmering of beef bones (사골), crafting a broth of profound richness that forms the soul of this iconic dish.

Alongside these bone-born flavors, ingredients such as radish, garlic, and onions join the symphony to elevate the taste of the soup, while thin beef slices provide an extra protein boost. A dash of salt and a garnish of fresh green onions crown sagol-guk, culminating in a deeply satisfying and nutritious morning ritual.

Beyond its culinary charm, sagol-guk stands as a testament to health, thanks to its nutrient-rich foundation of slow-simmered beef bone elixir. It’s more than just a warm hug for your soul; it’s a treasure trove of essential vitamins, minerals, and collagen.

The best part? It’s yours to customize, allowing you to tailor your morning experience to your own palate, making it a beloved choice among Koreans. Sagol-guk also carries the torch of a time-honored Korean tradition – a reminder to commence each day with a hearty and wholesome breakfast, ensuring a robust and fulfilling start to your morning.

5. Dalgyal-guk (달걀국, Egg Soup)

Dalgyal-guk, known as egg soup, is a beloved Korean breakfast classic that embodies simplicity and comfort. Made primarily with eggs beaten into a simmering broth, this dish boasts a silky, custard-like texture that’s soothing and satisfying. While the base is often water or a light chicken or anchovy broth, it can be customized with diced vegetables, scallions, or seafood for added flavor and texture.

Dalgyal-guk is seasoned simply with a pinch of salt or soy sauce and garnished with fresh green onions (파) before being served piping hot. It’s a quick and versatile breakfast option, perfect for those seeking a nourishing and convenient start to their day.

Dalgyal-guk is a popular choice for several reasons: its gentle and nourishing qualities make it ideal for a soothing morning meal, it’s quick and easy to prepare to accommodate busy schedules, and it reflects the Korean tradition of beginning the day with a warm and comforting breakfast.

Moreover, the eggs in dalgyal-guk are a nutritious powerhouse, delivering essential protein and nutrients, making it a healthy and satisfying option to start your morning right. Whether enjoyed solo or as part of a larger breakfast spread, dalgyal-guk is a delightful testament to Korea’s culinary heritage, offering warmth and nourishment to kick off the day on a wholesome note.

6. Sogogi Muguk (소고기 무국, Beef and Radish Soup)

Step into the world of sogogi muguk, a cherished Korean breakfast that effortlessly marries wholesomeness and flavor. This comforting soup features tender beef slices (소고기) and delicate radish (무), gently simmered in savory broth. A brief beef marinade, complemented by soy sauce, garlic, and a hint of sesame oil, results in a soothing, clear soup with a rich umami profile and topped with fresh green onions (파).

Sogogi muguk wins hearts for several reasons: it’s a balanced source of protein and fiber, making it a nutritious breakfast option. The savory broth offers comfort and flavor, making it perfect for those craving a light yet satisfying start to the day.

Beyond its delicious qualities, sogogi muguk honors Korea’s tradition of hearty breakfast soups, embodying the warmth and wholesomeness that define a Korean morning. Whether paired with rice or savored on its own, sogogi muguk is a beloved symbol of Korean culinary heritage, delivering nourishment and comfort in every spoonful.

7. Miyeok Guk (미역국, Seaweed Soup)

Miyeok guk, or seaweed soup, is a cornerstone of the Korean breakfast tradition, revered not just for its delightful taste but also its nourishing qualities. This nutrient-rich soup boasts a base of seaweed, complemented by tender morsels of beef or seafood, and harmonized with an array of seasonings.

Its appeal extends beyond the palate; it’s considered a source of strength and vitality, making it a common and cherished choice for breakfast, with a unique significance in Korean culture.

Traditionally, miyeok guk has been celebrated as a symbol of care and support, especially for new mothers. This hearty soup is believed to play a crucial role in postpartum recovery, providing essential nutrients and replenishment during a time of increased demands on a mother’s body.

The devotion to miyeok guk during this period reflects the deep-rooted belief in the power of food not only to nourish but also to nurture. Beyond its specific role in postpartum care, miyeok guk underscores the broader Korean breakfast tradition of starting the day with a hearty and wholesome meal that offers not just sustenance but also a sense of cultural identity and togetherness.

Whether you’re a new mother seeking nourishment or anyone looking for a fulfilling and comforting breakfast, Miyeok guk remains a beloved symbol of Korean culinary heritage.

8. Gimbap or Kimbap (김밥, Seaweed Rice Rolls)

Imagine waking up in Korea, where the day begins with the mouthwatering allure of gimbap. These seaweed rice rolls are a cherished breakfast tradition, a delightful journey of flavors that captivate the senses. Gimbap is an edible masterpiece, blending rice, a colorful array of vegetables, and a symphony of proteins, all elegantly wrapped in sheets of seaweed (김).

Whether it’s the succulent bulgogi beef, the zesty pickled radish, or the comforting hug of an omelet, each bite of gimbap is a thrilling whirlwind of textures and tastes.

But what makes gimbap truly special is its adaptability and accessibility. Picture the bustling urban mornings where time is of the essence, and a quick, satisfying breakfast on the go is a daily ritual. Here, gimbap shines as the ultimate companion, offering both convenience and a burst of delectable flavor. Yet, gimbap’s magic extends far beyond the cityscape.

Imagine picturesque picnics amidst Korea’s lush landscapes, where families and friends gather to celebrate the joys of food and nature. Here, gimbap takes center stage as a delicious addition to the outdoor feast, embodying Korea’s rich tradition of savoring a diverse and flavorful breakfast.

Gimbap is more than just a meal; it’s a beloved symbol of Korea’s culinary heritage, an exciting adventure of flavor in every roll, and a promise that Korean mornings are a journey worth savoring.

Check out two of our kimbap recipes below:

• Chicken Kimbap with Veggies
• Kimbap with Omelet and Asparagus

Related: Top 25 Most Popular Korean Street Foods
Related: 10 Popular Korean Drinks (Alcoholic and Non-Alcoholic)
Related: 10 Delicious Korean Stews & Soups
Related: Popular Korean Desserts

The post Exploring Popular Korean Breakfast Foods appeared first on Chef's Pencil.

Among the fruit varieties in China, some top fruits stand out due to their huge popularity, but also unique quality and taste. Let’s round up some of the most popular locally-grown fruits.

1. Apples

Apples are probably the most common fruit in China. In China, apples are considered a sign of health and wisdom.

Apples are widely grown in China and locally grown apples can be found most times of the year and it’s easy to store them, so they are eaten almost throughout the year.

2. Watermelon

Who doesn’t like a sweet, refreshing slice of watermelon, especially in summer? Watermelon is the summer King of Fruits, powerful relief from the summer heat and quenching thirst! From little ones to the aged, watermelon has become the most common and popular fruit!

Eating watermelon in an air-conditioned room and while watching your favorite TV series is a real treat in the summer. Data shows that every Chinese person eats on average over 100 pounds of watermelon every year. We make up 19% of the world’s population, but we eat 70% of the world’s watermelons!

3. Pears

Cool and refreshing, pears, being water-rich, are one of the best fruits for quenching thirst! That’s why pears have a great place in fruit shops!

As fall approaches, Chinese people love eating pears because, as traditional Chinese medicine theory claims, they can moisten the lungs and relieve coughs and eliminate digestion problems. So, when kids get a cough in fall, some moms will boil up a pan of pear juice rather than feed their kids cold-relieving drugs.

4. Oranges

With their delicious juicy flesh, sweet and sour flavors, their abundance and low price, oranges are one of the most popular fruits in China. Not only are they rich in vitamin C, for the Chinese people, the colors yellow and orange represent health, warmth, happiness, and hope.

Not only that, their large, round appearance conveys “round and full, sweet and honey”. No wonder they are so popular and are given as gifts. Orange juice is also one of the most popular juices in restaurants and supermarkets.

5. Bananas

Bananas are cultivated in China and therefore are very affordable. Add to that their delicious taste, and they have become a common feature of the dining table in most households. As well as eating them raw, the Chinese also love crisp, sugar-coated banana.

For this popular dessert, the bananas are sliced and covered evenly with starch. They are then fried in oil until slightly yellowed, then served covered in syrup! A real favorite with kids.

6. Grapes

Xinjiang is one of the largest grape production areas in China and its grapes are the most famous. The climate and soil conditions in Xinjiang make the area very suitable for delicious grapes. Add to that the large area available for grape growing and technical expertise of Xinjiang, and you get a solid foundation for the production and development of large, sweet grapes with an excellent flavor.

Xinjiang has also developed some high-end grape varieties, such as Malbec and Cabernet Sauvignon, which go to make excellent wines that are favored by both domestic and foreign consumers.

7. Peaches

As summer approaches, the air is full of the scent of peach, as cherries and loquats give way to peaches on fruit stalls. The combination of peach and oolong tea becomes popular in milk tea shops and peach and mein mein ice is served to relieve the summer heat.

Peaches have been popular in China for literally thousand years. Whether it’s a yellow peach, nectarine, flat peach, or blood peach, they are all delicious. The yellow peach is particularly delicious and can be found canned.

Canned yellow peaches are often served when someone is sick and has a fever they are considered a “universal elixir” and believed to help cure illness.

8. Strawberries

The Chinese peoples’ love of strawberries can be expressed in numbers: China grows the most strawberries in the world, and the Chinese people consume the most strawberries in the world.

Strawberries are delightful in both appearance and taste: red and compact, with a beautiful yet fragile appearance, and refreshing, creamy fragrance.

One strawberry popped in the mouth is like an explosion of sweetness and acidity at the same time. Put simply, strawberries embody happiness – no wonder some say that loving strawberries is like loving life.

9. Pineapple

Pineapple is often eaten raw – peeled, soaked in salt water, and then cut into small pieces. Pineapples contain a lot of water, which is both sweet and a little sour, making it delicious and thirst quenching.

For those who love pineapple, there is luckily plenty of ways to eat them. They can be used in various desserts and dishes such as sweet and sour pork with pineapple and fried rice with pineapple, and many others that are popular in restaurants.

10. Loquat

The appearance and taste of loquats makes them unique. The skin is a golden yellow and smooth and delicate – very tempting. Peel off the skin and you can see the crystal clear, juicy flesh that is moderate in acidity and sweetness. With one bite, the flesh bursts in your mouth. Loquats can also be made into a paste and sauce, which are used in desserts.

In addition to being delicious, loquats are believed to have medicinal value. Loquat leaves and the fruit are commonly used to treat respiratory diseases such as coughs and asthma.

11. Lychees

What is the taste of early summer? For many it is lychee. As the old saying goes “Eating 300 lychees a day, I will grow up as a Southerner”.

Lychees are produced in the south of China, where Guangdong takes the lead, followed closely by Hainan, Fujian, and Guangxi provinces. Every year from March to July, people across China enjoy lychees together.

The flesh of the lychee is very delicious, sweet but not overly sweet, and the taste is smooth and delicate. In addition to being eaten raw, lychees can be processed into various delicacies, such as lychee juice, lychee sugar, lychee wine, etc.

Lychee juice is one of the most popular processed drinks in the country. It not only has a refreshing taste, but is also rich in very beneficial vitamins.

12. Mango

For people living in the northern inland regions, the tropical mango was not particularly familiar, and for many years, mango juice was not widely available. It was in Guangxi that I tasted real mangoes for the first time – dense, sweet and fragrant flesh with a wonderful aroma.

Over the years, mangoes became more common in the northern market and began to appear more on people’s dining tables.

Mangos can be eaten on their own as a fruit, but they are also very good for making various desserts, such as mango sundae, mango smoothie, mango pomelo sago, mango mousse, etc. These are all very popular with many young Chinese people.

13. Cherries

In China, if you can afford to eat cherries during the winter, you are doing great financially. This is because they will be imports, 90% of which comes from Chile. The arrival of a large number of Chilean cherries coincides with the largest holiday in China – the Spring Festival, when cherries are consumed in their thousands.

But cherries are also grown locally. Shandong, Shaanxi, and Liaoning are the leading regions for cherry production, but due to high demand cherry production has expanded to Inner Mongolia, Ningxia, Qinghai, and Xinjiang provinces.

Juicy and sweet, everyone loves the taste of cherries. Also, as red is a lucky color in China, they make the perfect New Year’s gift.

14. Kiwifruit

The season for kiwifruit is September to November in China. This fruit has a furry appearance and is plump and robust, just like a small sun. Take a deep breath, and the sweet taste wafts to the tip of your nose – your mood suddenly becomes sunny!

Cut the fruit down the middle and you immediately salivate at the lush green flesh. Take a bite, and the cold, smooth flesh embraces your lips. It melts in the mouth and instantly turns into a stream of fresh, sweet juice that flows down your throat.

Even children who don’t like fruit can’t help but eat more! Which is a good thing as kiwifruit has high nutritional value but is low in calories – rich in energy and full of vitamin C. That’s why it has become the favorite fruit for Chinese people in autumn.

15. Jujube

Jujube is not only nutritious, but it also has profound historical and cultural connotations. Eating and appreciating jujube is unique in Chinese culture. Jujube trees symbolize auspiciousness and happiness, and are endowed with rich symbolic meaning. In ancient times, many Chinese scholars would plant jujube trees in their courtyards, symbolizing family harmony and early childbirth.

Being the home of jujube, China has an abundance of jujube resources. There is a wide variety of jujube grown across the country, each with its own characteristics, taste, and shape – all of which add to the local customs and traditions when eating them.

16. Cherry tomatoes

Cherry tomatoes, usually called tomato cubs or small tomatoes, are very popular in China. They look exquisite and come in three classic colors: red, yellow, and green. Their taste is sweet and fragrant, and their delicate size makes them convenient to eat in one bite! And with a low content, cherry tomatoes can be popped in the mouth one after the other.

In fact, cherry tomatoes are known for encouraging weight loss and it is believed that eating them frequently can help you to slim. But probably the main reasons they appear so frequently on Chinese people’s dining tables is that they are simply delicious and are available throughout the year.

17. Plums

Plums are widely produced in China, and different varieties ripen at different times. The earliest plums mature in May and June, while the most delicious varieties mature between August and September – no wonder they are eaten daily.

Plums have a slightly sour taste, but that makes them delicious eaten straight from the tree, and, surprisingly, dipped in chili peppers. They can also be made into sauces and wines, preserved, and used in many different dishes.

They are great in soups and porridge, which not only improves the taste but also benefits the body as plums are rich in nutritional value and various antioxidants that are said to delay aging.

18. Blueberries

Blueberries, known as the “king of berries”, were introduced to China from the United States and Canada. Now widely cultivated locally, they have become a “hot seller” in Chinese markets.

Not only are they enjoyed for their unique taste, they are also a great benefit for the body. The Chinese believe that blueberries can prevent myopia, enhance immunity, and improve memory.

In addition to eating raw blueberries, the Chinese also purchase blueberry juice, dried blueberry fruits, and blueberry jam for their children, even though they are not cheap. Delicious and nutritious, how can they not be loved?

19. Pomegranate

The Chinese love pomegranate, but not only because of its sweet and juicy taste. Pomegranate is a multi-seeded berry. Peeling off its thick skin reveals the fruit is densely packed with countless pomegranate seeds, or arils, bright as crystal and red as ruby.

Which is why the fruit has a special place in Chinese culture, representing such auspicious things as prosperity, harmony and unity. And of course, the fiery red of the pomegranate flowers and fruit appeals to the Chinese belief that red is lucky.

And not only that. The multiple seeds found within the fruit are symbolic of many children, which fits well with the traditional concept of “many children, many blessings”. In ancient times, pomegranates, cut open with the berries exposed, were often placed in newly weds’ room on the wedding night, wishing them a precious child.

20. Pomelo

Moon cakes figure greatly at the traditional Mid-Autumn Festival. But so do pomelos. The shape of this round fruit symbolizes reunion and eating one is said to herald the return of the wanderer to the family home.

What also makes them important is that the pronunciation of pomelo in mandarin is the same as the word that means blessing, a word that means hoping for the moon to bless. Mooncakes and pomelos go together for another reason. Mooncakes are delicious but greasy, and eating sweet and sour pomelos after mooncakes leaves the mouth refreshed.

In addition to being eaten directly as a fruit, pomelo can also be made into pomelo tea. It is a very good healthy fruit and warmly enjoyed by all.

21. Persimmon

Just after the hoar frost descends, persimmons arrive on the market. The plump, round, orange or crimson persimmons are eye-catching on the market stall, though whether the hard or soft persimmons are more delicious is a contentious issue.

Those who advocate for soft persimmons argue their juice is sweet and the flesh melts in the mouth while the hard persimmons are not ripe yet. Those who love hard persimmons speak for their crispy, sweet, and refreshing flesh while soft persimmons lack the chewiness.

Persimmons are not only eaten raw. They are also made into persimmon vinegar, persimmon wine, persimmon cakes, and more. They can be eaten in many different ways.

22. Hami Melon

Hami melon is grown in Hami, Xinjiang province. They are famous for their sweet taste but also for their long history. The origin of Hami melon can be traced back to the Han Dynasty in China. From 58 to 76 AD, Hami melons were rare, coming only from the western regions, and were presented to Emperor Ming of Han.

The unique geographical environment of Xinjiang (high altitude, a great temperature difference between night and day, and plenty of good sunlight) goes to make high-quality Hami melons. Sweet and juicy, they are a welcome sign of summer.

Hami melon also has high nutritional value due to its high moisture content and low calories. Xinjiang people love eating Hami melons and believe they can cure diseases and prolong life.

23. Longan

According to historical records, longan was planted 3,000 years ago during the Shang Dynasty. At that time, longan was considered a precious tribute and could only be enjoyed by nobles. Later, by the time of the Tang Dynasty, longan had become a popular fruit.

During the Ming and Qing dynasties, longans began to be used in cakes and desserts. In southern China, people eat moon cakes and longans during the Mid-Autumn Festival. Over time, the people’s love for longan has constantly evolved and changed.

Today, longan is not only used as a fruit and medicinal herb, but also appears in many dishes and pastries, such as longan chicken soup, longan glutinous rice, longan taro paste cake, and other delicacies. Not only nourishing, they also have a rich and unique taste, making them one of the most popular fruits in autumn.

24. Sugarcane

Winter is the peak season for sugarcane production, when large quantities of sugarcane, ranging from green to red in color, are sold on fruit stalls on the street. Children used to chew on long pieces of sugarcane, but today, it is cut into smaller pieces.

Sugarcane is very fresh and sweet, and even more delicious than apples and pears. The Chinese eat it raw, like most fruits, but visitors to China don’t seem to appreciate the delight. For the Chinese, biting on sugarcane is pretty simple, but not for foreigners. This is because chewing sugarcane really tests your teeth. But the joy of gnawing sugarcane is probably only known to those who have gnawed it!

25. Durian

According to data released by HSBC, thanks to the love of Chinese consumers for durian, global demand for durian has surged by 400% year-on-year, with the Chinese market accounting for 91% of global durian demand.

Rich in nutrients such as vitamin C and B and cellulose, as well as certain proteins and fats, durian is a particularly nutritious fruit said to nourish physical health. Durian has a delicate flesh, unique aroma and delicious sweetness, making it a favorite for many. Whether as durian cake, durian ice cream, or other durian products, the taste is very unique.

But the humble durian does not come without controversy. Some people totally dislike its unique taste and potent scent, while its high price makes it unaffordable for many. However, the durian has become a cultural symbol in China, representing a unique consumer culture and taste.

26. Red Bayberries

The red bayberry is a fruit native to China, growing in mountainous areas with temperate and subtropical humid climates. Mainly concentrated in Jiangsu, Zhejiang, and Fujian provinces, the most famous are produced in Xianju county of Zhejiang province. June brings humidity and rain, but it is also the peak season for red bayberries.

The red bayberry, which changes from a light to a deep red, hangs delicately on the branches like a red glow. As soon as summer arrives, the sweet and sour red bayberries begin to appear in the streets and alleys of the south.

People love fruits full of juice, and a few sweet yet sour bayberries can rejuvenate you in the summer heat. Though it will turn your fingers pink, eat some red bayberries to feel happy and satisfied.

27. Mulberries

As long as 2,000 years ago, mulberries were a royal tribute in China, also known as the holy fruit because of its high nutritional value. Ripe mulberries are black, extremely sweet, and have abundant juice. Red mulberries, which are not yet ripe, have a more sour taste.

Mulberries are not only delicious, but they contain active proteins and vitamins, making them one of the most nutritious fruits. Doctors of traditional Chinese medicine believe that mulberries can prevent arteriosclerosis, ensure a good metabolism, and aid in the treatment of diseases such as neurasthenia, anemia, hypertension, and hyperlipidemia.

Mulberries are not just great eaten straight from the tree. They can also be made into a juice or even wine.

Related: Most Popular Traditional Chinese Foods
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Once known to be the center of the ancient Dilmun civilization, its location has strategically brought several cultures together, including Persian, Sumerian, Assyrian, Babylonian, Portuguese, Arab, and British. All these influences can be experienced firsthand in Bahraini cuisine.

Many of the local dishes found around the island of Bahrain are inspired by these cultures giving its visitors the unique opportunity to experience different flavors in one country.

Drumrolls please for the most popular 23 Bahraini foods.

1. Samboosa

A thin pastry dough stuffed with different choices of fillings and shaped into a triangle. Stuffing can include other options ranging from cheese, meat to pizza-style fillings. Fried to a perfectly crunchy golden pocket, there is no local restaurant on this island that doesn’t serve you this appetizer to eat anytime during the day, whether for breakfast, lunch, or dinner.

A local experience would be to eat those Samboosas wrapped up in freshly prepared chapati bread and then sprinkled with hot sauce. This special combination which most locals eat for breakfast, can be found in local Chai Kark shops all around the island.

2. Mehyawa

Mehyawa, a Persian-inspired sauce, is loved by many locals. When you realize how Mehyawa is made, it might not be appealing, but you don’t want to miss out on one of the best local creations when visiting Bahrain.

To make Mehyawa, anchovies are fermented over a few days to create their unique flavor and then mixed with spices such as anise, coriander, and cumin. It is then blended to create a sauce-like texture that can be drizzled over other dishes. You can sometimes find it in the local bakeries, where it is served and spread on freshly baked Iranian bread or with reqaq – a wafer-like thin bread.

3. Luqaimat

A sweet dough made with a blend of flour, yeast, sugar, saffron, and some cardamom, these sweet crunchy dumplings are the perfect bite-sized desserts that you will not be able to stop eating.

Fried and then served with either sweet or date syrup poured on top, luqimat is particularly popular during the month of Ramadan but is served year-round in major local restaurants. You might even come across new and modern versions of this dumpling, stuffed with various spreads like Nutella, lotus, or pistachio sauce.

4. Machboos

A famous rice dish that can be cooked with either chicken or meat. The uniqueness of this dish comes from the use of Bahrat (a special spice blend) and Loomi (dried lime). The Bharat creates an explosion of infused flavors in your mouth while the Loomi gives the dish just the right kick of taste.

The rice, chicken, or meat are usually all cooked together, giving the rice a unique flavor too. To top it off, the rice is sprinkled with a mix of rose water and saffron and served with a side of the famous Daqoos – a green chili-based sauce.

5. Emmawash

Emmawash is the sister dish of Machboos, made with rice and shrimps, black-eyed peas, mung beans, and lentils are used. After caramelizing some onions, the shrimps are cooked.

Then the beans are added with the blend of Bahrat and Loomi then topped off with rice and boiled all together. This dish is especially popular in the first month of the Islamic calendar, Muharram, where locals cook it in big batches and give portions for free to visitors of the capital Manama.

6. Baid Tamat

The most popular dish for breakfast: baid which means eggs & tamat which means tomatoes. This delicious combination is fried together to perfection.

The most basic recipe calls for just tomato and eggs, but you can find different variations that include other ingredients like onions, tomato paste, and other fillings. This dish is best eaten with freshly baked Iranian bread or a side of baked beans.

7. Khobez Jebn

You cannot go to Bahrain without visiting one of your local Khabaz (Baker), these little bakeries found across the island inside the neighborhoods start their days at the break of dawn, preparing fresh bread. One thing on their minimal menu that you don’t want to miss is Khobez Jebn.

Made with bread dough, then smeared with spreadable cheese and shaped into a pocket, this simple yet delicious breakfast is freshly baked in clay ovens. This street food is always the way go to when you are looking for a budget-friendly meal!

8. Kabeb Bahraini

This appetizer may be called a kebab, but this kebab is not made out of either meat or chicken. On the contrary, this dish is the perfect vegetarian option that the local Bahraini cuisine offers!

Bahraini kebab is made with a mixture of chickpea flour, gram masala spices, eggs, and finely chopped tomato and onions. Shaped into small buns and fried, these kebabs are served all year round but are extremely popular during the month of Ramadan where they are served for an Iftar meal with a side of sour tamarind sauce (tamarind is a tropical fruit commonly used in cooking to add a unique and slightly sour taste to dishes).

9. Zenjabari

This fried bread is not found everywhere on the island of Bahrain. You will need to look for the special shops that make it, Qambar sweetshop in Muharraq is one of those famous shops. The dough is made with flour, yeast, and black sesame.

Why is this bread worth the trip all the way it Muharraq? Because this bread can be served as a sweet option with powdered sugar sprinkled on top or stuffed with spreadable cheese for a savory option. Some locals even add hot sauce to the cheese and enjoy it alongside Samboosa and Chapati.

10. Balaleet

If you fancy foods that combine both sweet and salty flavors, then this dish will be your favorite. Made with sweetly spiced vermicelli pasta and then topped off with either a fried or scrambled egg, Balaleet is one of the most famous dishes on the island that you can find served at breakfast time in most local restaurants.

The hint of sweetness and saffron-flavored vermicelli is the perfect combination with eggs making it the best carb/protein combination for breakfast to keep you full all day.

11. Sharbt Zafran

This Persian-inspired drink is a local must. A refreshing sweet saffron drink that many locals believe has a lot of health benefits too like lowering blood pressure, controlling depression, and much more. Some even believe consuming it daily can result in glowing skin! Best served chilled, this drink can be enjoyed with any meal during the day!

12. Samak Safi

Safi is a local fish that can be found around the Island of Bahrain. The locals love to fry this fish after spicing it with a special blend of turmeric, black pepper, dried coriander, and sumac. It is then served with plain basmati rice and a side of fried tomatoes and eggplants. Very simple, yet very delicious.

13. Tikka

If you are a fan of grilled chicken or meat, this one is a dish you do not want to miss. Found served at dinner time mainly, tikka is available in both meat and chicken option. The meat or chicken pieces are marinated overnight and grilled for you on the spot.

The chicken gets flavored with tomato and paprika spice. For the meat, there are two choices. One is Yoghurt tikka, marinated with yogurt mix, and the other is Loomi tikka, where the Tikka is coated with Loomi marination for a sour flavor. Served with freshly baked Iranian bread and greens, this makes the perfect dinner for meat lovers!

14. Harees

Harees are usually served as a side dish. It is made with coarse wheat, lamb meat, and ghee. Boiled for over 8 hours until the mixture turns to a porridge-like texture. This dish is popular during the month of Ramadan and is served almost every day as part of the Iftar meal.

You can find varieties of Harees, especially between the different Gulf countries. Some add cinnamon and sugar to it just to give it a slightly sweet taste. Others substitute wheat with oats and meat with chicken.

15. Thareed

Thareed holds a special place for most locals as it is believed to date back to the times of the prophet. This meat and vegetable stew is served spread either over normal bread or crispy bread – Regag. You can find this local dish all year round, but it is also one of the main dishes served during the month of Ramadan for the Iftar meal.

16. Macaroni Taybeen

Macaroni Taybeen literally translates to the good old Macaroni. This dish is mainly found at local vendors or visiting locals at home. It is made with Macaroni pasta, minced meat, tomato paste, and a mix of vegetables which usually includes peas, carrots, and potatoes, a hint of dill, and dried coriander. Sometimes, the macaroni dish is topped off with Bechamel or cheese sauce.

17. Ghoozi

Ghoozi is originally a traditional Iraqi dish that became very popular in Bahrain it technically became a local dish too. Available to order in most restaurants for lunch, this dish consists of roasted lamb stuffed with rice and minced meat, topped off with sprinkled nuts and raisins, and served over a bed of spiced rice.

18. Keema

This southern Asian-inspired dish is made with minced meat- beef, lamb, or mutton. Once browned, peas are added to the meat. In some variations, you will also have a mix of peas, potatoes, and tomatoes too. Served all day long, some love to have this dish for breakfast with a plate of fried eggs on the side.

19. Bahraini Halawa

This traditional dessert is believed to be a variation of the Omani Halwa. It also goes by the name Shawiter Halwa as the family that has been running the sweet shops that sell this dessert for the past 150 years is from the Shawiter family.

The jelly-like dessert is cooked at high temperatures and stirred constantly to achieve its unique gelatinous texture. A mix of sugar, cardamom, nutmeg, and saffron, it is always best to taste fresh with a sip of Arabic coffee. The sweet shops have special tin pots that are used to pack up this sweet.

You can experience and watch how this traditional sweet is prepared in Bahrain if you visit one of the local sweet shops in Muharraq city. 

20. Nashef

Another Indian-inspired meat dish: deboned lean lamb is boiled for over an hour to become soft and tender. Once ready, onions and tomatoes are caramelized with Indian spices and then combined with the meat. This dish is usually served with a side of white rice or freshly baked Iranian bread.

21. Aloo Basheer

Aloo translates to potato in the Urdu language. Aloo Basheer is a famous local shop that you can find in Bab Al Bahrain in central Manama that only serves one thing: Aloo Basheer. So, what is Aloo Basheer? This small old shop that dates to 60 years back was founded by a Pakistani immigrant in Bahrain.

He only served one thing: potato patties drenched with his special hot sauce and chickpeas. It is for sure a dish that you do not want to miss during your visit. This dish became so famous in Bahrain that even when other restaurants tried to copy his creation, they were still forced to call it Aloo Basheer to try and attract customers.

Our advice is to take a nice trip to Bab Al Bahrain and try the original one!

22. Khanfaroosh

A donut-like saffron cardamom cake, these traditional Bahraini desserts are made with rice and wheat flour and usually are served during occasions or in celebration of Eid – the end of the month of Ramadan. These cakes are fried just like donuts and sprinkled with icing sugar before serving.

23. Ogaili

Like Khanfroosh, Ogaili is a bundt-like saffron cardamom cake. The ingredients also include rice and wheat flour, but then uses Tahini and sesame for buttering up the pans before being baked in the oven. 

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Seen as a symbol of hospitality, food plays a very important role in traditional Saudi Arabian culture. Generosity, warmth, and a sense of sharing are hallmarks of this country’s heritage and this can be seen reflected in the food they eat. 

If you ever happen to find yourself invited to a meal by a Saudi, you can expect generous amounts of food laid out on large platters. 

The most common food items in Saudi Arabian culture include rice, spices, chicken, lamb, yogurt, potatoes, bread, and dates. The majority of the dishes that are found here are hearty and packed full of flavor. 

Let’s take a look at 20 of the most popular foods found in Saudi Arabia that you absolutely must try!

1. Ruz Al Bukhari

Also known as Al-Fahm, Ruz Al Bukhari is a fragrant rice dish that usually comes served with roast chicken. The dish features a variety of spices such as cinnamon, cumin, cardamom, and star anise and is often topped with raisins and fried onions, It is served with a spicy tomato sauce on the side (also known as salata hara). Some variations of the dish also include almonds and pine nuts.

Ruz Al Bukhari literally translates to Bukhari rice and is believed to have gotten its name from the ancient city of Bukhara, a prominent stop on the Silk Road in Central Asia.

2. Muttabaq

Muttabaq is a famous Saudi Arabian snack that consists of a thin layer of bread stuffed with minced meat, eggs, leeks, and scallions. The word Muttabaq roughly translates as folded. Crispy on the outside and generously stuffed on the inside, this dish is usually shallowly fried, though you will find them baked in some regions.

The thin Muttabaq dough is rolled out into a large rectangle, topped with the minced meat and egg filling, folded into a smaller rectangle, and then cut up into squares and served with lemon wedges and whole chilies. 

3. Harees

Harees is one of the oldest dishes in the Kingdom of Saudi Arabia and is considered a staple during the holy month of Ramadan. The spices used to cook Harees depend largely on the region you find yourself in, though in most cases cardamom, cumin, and cinnamon are used. 

The basic ingredients for this dish include coarse ground wheat, meat, and oil/butter, which are all thoroughly mixed to form a kind of homogeneous mixture that slightly resembles oatmeal. The dish is often served topped with fried onions and garlic.

4. Tamiya (Falafel)

Tamiya, also known as falafel, is a vegetarian fritter made from either chickpeas or fava beans, or in some cases both, and is probably one of the most popular snacks available in Saudi Arabia.

You can either buy these fritters on theır own or find them served in khubz (Arabic bread) as sandwiches. The sandwich generally consists of veggies such as eggplant, pickles, and tomatoes and can sometimes also include sliced boiled eggs.

Tamiya is usually paired with a thick garlic-tahini sauce, either on the side (if you buy them as is) or inside the sandwich.

Falafel is a highly popular food throughout the Middle East. It is a staple dish in Lebanon, Jordan, Syria, and Dubai, as well as other countries in the region.

5. Ful wa Tameez

Full (or fool) wa Tameez is a warm, appetizing breakfast dish consisting of a mashed fava bean dip and thick bread. This dish is especially popular during Ramadan and is often eaten during Suhoor (pre-dawn breakfast). 

Fava beans are cooked here with cloves of garlic, onion, tomatoes, and spices and are then served with Tameez (thick, flatbread). The dish comes served with a generous drizzle of olive oil and fresh herbs.

6. Shawarma 

It should come as no surprise that one of the most popular foods available in Saudi Arabia is shawarma. Found almost everywhere you go, shawarma is a staple Arabic dish that consists of meat cut into thin slices, layered on top of each other in a huge cone-like shape, and slow-roasted on a spit.  

The meat is then stuffed in khubz (Arabic bread), topped with pickles, french fries, and tahini sauce, rolled into a sandwich, and served. While chicken shawarmas are the most common throughout the Kingdom, you’re just as likely to find beef or lamb shawarmas in most restaurants. 

7. Kibbeh 

Kibbeh can easily be thought of as the epitome of Saudi Arabian comfort food. The word Kibbeh comes from the Arabic word kubbah, which means ball. Made from a fine paste of bulgur wheat and meat, kibbeh is a deep-fried croquette consisting of toasted pine nuts and spices. 

To prepare kibbeh, bulgur wheat and ground meat (usually lamb or beef) are first processed together to form a fine paste. This paste is then shaped into balls, stuffed with a mixture primarily made up of pine nuts and spiced meat, and fried. You can also find them baked or served raw in some places. 

8. Mandi

Although traditionally from Yemen, Mandi is a meat and rice dish that is extremely popular in most Arab countries, including Saudi Arabia. The meat used in Mandi is boiled with whole spices, cooked in an underground oven pit, and then smoked using coal.

The rice for this dish is cooked using a blend of spices, the main one being turmeric, from which it gets its iconic yellow color. Mandi is traditionally served on a large round platter (usually meant to be shared) and comes topped with raisins and fried onions.

9. Gahwa

Gahwa has been a central part of Saudi Arabian culture for centuries and is the ultimate symbol of hospitality when it comes to welcoming guests. Gahwa is essentially Arabic coffee made from ground-roasted coffee beans mixed with spices such as cloves and cardamom.

This drink is available at all times of the day and even at night and is typically consumed with fresh dates or sweets. Gahwa is served in distinct thermoses called Dallah and is usually poured into tiny cups or mugs. Due to its slightly bitter taste, Gahwa is consumed only a few centiliters at a time.

10. Hummus

Hummus is a famous Middle Eastern dip made with chickpeas, tahini (sesame paste), garlic, and lemon juice. Traditionally, hummus is served with a generous drizzle of olive oil and eaten with freshly baked khubz.

Along with regular hummus, you’ll also find Hummus Bil Laham, or hummus with meat, all over Saudi Arabia. Hummus Bil Laham, as the name suggests, comes topped with ground meat (usually lamb or beef), pine nuts, olive oil, and fresh parsley and is also eaten with khubz (flatbread that’s commonly used to scoop up food). 

11. Ferek

Ferek is a traditional favorite amongst locals and is especially enjoyed during the cold winter months. It is made using caramelized onions, sugar, spices, and bread, which are all then processed into a fine brown paste.

This dish is an amazing combination of sweet, savory, and hearty all at once and is beloved in every region of the country.

12. Saleeg

Saleeg is a traditional rice dish consisting of short-grain rice cooked in chicken/meat broth. Hailing from the Hijaz region in Saudi Arabia, Saleeg is a creamy, porridge-like dish that is generally eaten during special occasions and in the colder months. 

Saleeg is a relatively easy dish to make and consists of just a few simple ingredients—rice, roast chicken or beef, milk, olive oil, butter or ghee, and a mixture of spices. It is served on large circular platters (Tabasi) with the chicken or beef sitting directly on top of the rice.

13. Kunafah

Kunafah, or Kanafeh, is a sweet and crunchy pastry that is famous throughout the Middle Eastern region. You can find kunafah in dozens of shapes and forms in almost all Arab countries. 

The preparation for this dish varies depending on the region you’re in, but typically, Kunafah consists of a crunchy shell (usually made from either semolina or shredded phyllo) that is stuffed with either a cream or a cheese filling and drizzled with a generous amount of sweet syrup. It is then cut into small portions and served warm.

14. Dajaj Mashwi

Dajaj Mashwi is a spicy barbecue chicken dish loaded with spices. Chicken breast is typically used to prepare this dish though you will find most restaurants serving a variety of cuts. The chicken is marinated with an assortment of spices and herbs, some of which include paprika, red chili powder, black pepper, sumac, and za’atar.

It is generally served alongside a mixed salad and garlic sauce but can also be eaten with rice, couscous, or soup. 

15. Maamoul

Maamoul cookies are shortbread butter cookies filled with a variety of different fillings such as dates, walnuts, figs, pistachios, and almonds. Date Maamoul cookies are the most popular choice in Saudi Arabia and are traditionally served during holidays and celebrations, where they are made or bought in large quantities to be shared with neighbors and friends. 

Maamoul cookies are shaped into little domes and are best enjoyed with a cup of tea or Gahwa. The dough for the pastry is made from semolina flour and has a buttery, almost melt-in-your-mouth, feel to it. 

16. Fatayer

Fatayer is a meat-filled pie dish that can alternatively be made with a variety of fillings such as cheese, labneh, and spinach. A delicious mezze, these pies are generally served as appetizers alongside hummus and kibbeh.

The preparation for Fatayer begins with a dough that is rolled out into an assortment of shapes. These are then filled with a wide variety of fillings, depending on preference, and baked in the oven until they are golden to perfection.

17. Kabsa

Kabsa is perhaps the most famous dish in Saudi Arabia and is considered the national dish of the country. Similar in nature to Ruz Al Bukhari, Kabsa is an aromatic rice and roast chicken dish served on large communal platters.

The rice for this dish is cooked in the same water that is used to cook the chicken and is flavored with a blend of spices such as ground coriander, ground cumin, black pepper powder, red chili powder, ground cloves, and ground cardamom. Just like Ruz Al Bukhari, it is often served with Salata Hara (spicy tomato sauce) and is topped with fried onions, raisins, and oftentimes, pine nuts.

18. Sambusak

Sambusak, also known as Sambousa or Samosas, are snacks or appetizers that are popular not only in Saudi Arabia but throughout the Middle East, South Asia, and Africa. These savory pastries are similar to hand pies and are stuffed with a variety of fillings—cheese, ground beef, and chicken being the most common options.

Sambusak is a relatively easy dish to make and involves taking thin buttery dough, stuffing it with your choice of filling, and then deep-frying.

19. Tharid

Tharid is a hearty spicy lamb and vegetable stew served over thin, unleavened bread (regag). This dish is quite popular during the holy month of Ramadan and is said to be one of Prophet Muhammed’s (PBUH) favorites.

The meat for Tharid is stewed with a variety of spices and vegetables, usually potatoes, onions, and carrots, and is then arranged over crispy thin bread and served.

20. Arayes

Arayes are crispy pita bread sandwiches that come stuffed with minced lamb meat, spices, and herbs. They’re traditionally considered snack food and can be either baked, pan-fried, or grilled.

The filling for Arayes consists of seasoned minced meat, onion, tomatoes, and sometimes pomegranate molasses. The pita bread when stuffed is then generally grilled, resulting in a crunchy hard shell on the outside and soft, meaty filling on the inside. 

The food in Saudi Arabia encompasses a wide variety of warm and hearty dishes and is heavily influenced by the Kingdom’s nomadic past. As seen above, large communal platters are considered to be the very essence of Saudi Arabian food culture with most of the dishes featuring meat, rice, spices, and bread. 

The post Top 20 Most Popular Foods in Saudi Arabia appeared first on Chef's Pencil.

We invite you to explore some of Korea’s most cherished fruits. From the rolling vineyards of Korean grapes to the vibrant orange allure of Korean persimmons, we delve into the diverse and delicious world of Korean fruits. And don’t forget the humble yet surprisingly versatile Korean banana.

So, whether you’re a fruit enthusiast, a foodie seeking culinary inspiration, or simply curious about Korean flavors, join us on this fruity adventure to learn about these delectable Korean fruits that have captured the hearts and taste buds of a nation.

1. Korean Strawberry (딸기, Ddalgi)

When it comes to Korean strawberries, or ddalgi, you’re in for a delightful treat. These plump, red gems burst with flavor and are cherished for their juiciness. Traditionally, strawberries were a springtime delight in Korea. However, with the development of greenhouses, you can now find them commonly displayed in the market even in January and February, which is the winter season in Korea.

Most Koreans love to eat them just as they are, savoring their natural sweetness. But for those who enjoy a bit of kitchen adventure, they can be turned into homemade jams. It’s a bit like what you might find in Western countries, where people spread jam on their bread.

So, whether you prefer to munch on them fresh or spread their sweet goodness on toast, Korean strawberries offer a tasty blend of tradition and creativity in Korean kitchens.

2. Korean Grapes (포도, Podo)

Korean grapes, or podo, have gained renown for their exquisite flavor and exceptional quality. These succulent grapes reach their peak during September, marking the arrival of the autumn season. Most Koreans take pleasure in relishing them in their natural state, reveling in their innate sweetness.

Beyond being a simple snack, these grapes hold a special place in Korean traditions, often gracing the tables of celebrations and gatherings, particularly during September and October. This is notably the case during Chuseok, one of the year’s most significant celebrations, when families come together to express gratitude and celebrate the harvest season.

3. Korean Apple (사과, Sagwa)

Next on our list of Korea’s favorite fruits is the crisp and refreshing Korean apple, known locally as sagwa. These apples have a distinctively sweet and slightly tangy flavor, making them a popular choice for snacking and cooking alike. Much like Korean strawberries and grapes, Koreans prefer to enjoy these apples in their natural, unaltered state.

The joy of biting into a sagwa is a simple yet gratifying experience that needs no embellishments. The satisfying crunch followed by the burst of sweetness is a testament to the apple’s natural appeal. It’s a common sight to see Koreans carrying sagwa as an on-the-go snack, savoring their refreshing taste during commutes or outdoor activities.

Korean apples also find their way into various culinary creations, adding a touch of sweetness to salads, desserts, and savory dishes. Whether thinly sliced in a refreshing salad or used as a natural sweetener in Korean cuisine, the versatility of sagwa is a testament to its enduring popularity in Korean households

4. Korean Jeju Tangerines (제주 감귤, Jeju Gamgyul)

The pristine island of Jeju is renowned for its lush landscapes and the exquisite Jeju tangerines, fondly known as Jeju gamgyul. Originally reserved for royalty due to their exclusive growth on the island, these citrus gems have endeared themselves to all Koreans.

Jeju tangerines are typically savored fresh, offering juicy segments bursting with sweet-tart refreshment. They also shine as tangerine tea, a fragrant and soothing beverage crafted by steeping tangerine segments in hot water, providing a taste of Jeju’s sunny landscapes year-round.

Interestingly, in Jeju, a unique approach to tangerines has emerged. They are roasted, much like a barbecue, and relished as a natural, refreshing snack. The roasted tangerines acquire a distinct flavor profile with a caramelized sweetness, creating a delightful contrast to the summer sun.

These tangerines are harvested in November and December, just before the onset of the harsh winter.

5. Korean Pear (배, Bae)

Korea’s beloved bae pear, often dubbed the King of Fruits, plays a special role in Korean cuisine and culture, thanks to its juicy, sweet, and crisp nature.

One standout application of the pear in Korean cuisine is its crucial role in bulgogi marinades. Grated or puréed pear is a secret ingredient that both tenderizes the meat and adds a subtle sweetness to counterbalance the savory elements.

This natural sweetness comes from the enzymes in the pear, which work to break down proteins in the meat, resulting in incredibly tender and flavorful beef or pork. To create the traditional bulgogi marinade, simply mix grated pear with soy sauce, sugar, minced garlic, sesame oil, and ginger. This unique blend infuses the dish with a hint of fruity sweetness, making it an unforgettable culinary experience.

On the sweeter side of things, Koreans savor bae-ssuk, a comforting dessert or snack made by gently steaming whole pears with a sweet syrup, often crafted from honey or brown sugar. This warm and soothing dessert not only delights the taste buds but is also believed to have therapeutic properties, making it a cherished choice, especially during the winter months.

6. Korean Persimmon (감, Gam)

The vibrant orange hue of Korean persimmons, or gam, is a sight to behold during the autumn season. These fruits are renowned for their natural sweetness and versatility in Korean dishes. Their unique flavor profile, which can be both sweet and slightly astringent, makes them a beloved ingredient in various culinary preparations.

One of the most cherished ways to enjoy persimmons in Korea is by drying them to create gotgam. This delicacy involves carefully peeling, slicing, and drying ripe persimmons under the sun.

The result is a delectable chewy texture with concentrated sweetness, making dried persimmons a popular snack during the autumn and winter months. The process of drying enhances the persimmon’s flavor, and it becomes a symbol of the changing seasons in Korea.

7. Korean Watermelon (수박, Subak)

As the temperatures rise in Korea, so does the demand for Korean watermelon, or subak. This juicy and hydrating fruit is a summertime favorite, offering a cool respite from the heat.

One of the most iconic ways to enjoy watermelon in Korea during the summer is by making subak hwachae. This refreshing watermelon punch is a delightful combination of diced watermelon pieces, crushed ice, and often a sprinkle of toasted sesame seeds or pine nuts. Some recipes even incorporate a bit of carbonated water to add a fizzy element.

Subak hwachae is a popular choice for picnics, outdoor gatherings, or simply as a revitalizing thirst-quencher on hot summer days.

8. Korean Chestnut (밤, Bam)

Koreans have a deep-rooted love for chestnuts, or bam, which are widely celebrated for their nutty and earthy flavors. These versatile nuts are not only cherished for their taste but also for their symbolic importance in Korean culture, signifying abundance and prosperity.

One of the most cherished ways to enjoy chestnuts in Korean cuisine is by making bam bap or chestnut rice. In this dish, chestnuts are combined with glutinous rice and other ingredients such as jujubes, ginkgo nuts, and pine nuts.

The result is a flavorful and slightly sweet rice dish that is often enjoyed during special occasions and holidays. The combination of chestnuts and rice creates a delightful contrast in texture and taste.

Related: Top 25 Korean Desserts
Related: Most Popular Korean Street Foods
Related: Popular Korean Drinks

The post Top 8 Most Popular Fruits in Korea appeared first on Chef's Pencil.

Green tea is poured over the fluffy rice and toppings. Ochazuke is light and Japanese people usually eat it as a quick meal or small dish to end dinner. Any toppings can be used, so it’s great for leftovers.  

Enjoy this classic ochazuke recipe below!

Print

Ochazuke (Green Tea Over Rice)

Course Soup

Cuisine Japanese

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1 serving

Author Andy Cheng

Ingredients

Ingredients

• 1 fillet salmon
• 2 sheets nori seaweed
• ½ tsp sesame seeds
• wasabi
• 2 shiso leaves
• myoga (Japanese ginger) 
• 1 egg
• 2 tsp Japanese green tea leaves
• 1 cup hot water
• 1 tsp soy sauce
• Japanese short grain rice

US Customary – Metric

Instructions

How to make ochazuke:

• Season the salmon with salt and pepper. Place skin side up roast in the over at 190ºC (375 ℉) for 10 minutes or until tender and cooked through. Once cooked, shred it using a fork to smaller bite sized pieces.
• Prepare your green tea, according to the package, and add the soy sauce.
• Prepare the garnishes. Using your hands break up the nori seaweed into small pieces. Slice the shiso leaves and myoga into long strips.
• In a non stick frying pan heat 1tsp of oil. Beat the egg and stir the pan so that the egg is covering the bottom. Once cooked through, flip over and cook the other side. Place onto your cutting board and cut thin strips, similar to the shiso.
• Fill your bowl with rice and add the salmon. Then top with the egg, shiso, then myoga. Add a small knob of wasabi on top and then pour over the green tea.

Notes

Related: Most Popular 25 Japanese Foods
Related: Karaage: Japanese Fried Chicken
Related: Homemade Miso Recipe
Related: Japanese Beef Tongue
Related: Okonomiyaki

The post Ochazuke (Green Tea Over Rice) appeared first on Chef's Pencil.

Worldwide, people have become obsessed with the finest Japanese foods, from sushi to ramen, which have since become some of the most popular dishes across the globe.

However, it’s not only its food that is revered; the Japanese drinking culture is also fascinating. From a mix of eloquently made matcha to convenience store coffees, Japan has anything and everything you could ever want to drink.

Let’s take a look at the nine most popular Japanese drinks.

1. Matcha

Recently, matcha (green tea powder) is more commonly used in tea lattes or as frappuccinos. However, matcha runs deep within the veins of Japanese culture and plays a pivotal role in society. Japanese tea ceremonies, known as chadō (the Way of Tea), evolved in China in the 8th century to become a refined and Zen-Buddhist-inspired tea party.

The father of the modern way of tea was Sen no Rikyu (1522-1591), who advocated an austere, rustic simplicity. One important meaning of the tea ceremony is Wabi and Sabi, together meaning beauty in simplicity.

From the 16th century, tea ceremonies became more minimalistic, with drinks in shades of brown and green, giving more emphasis to matcha. Each action in the ceremony was executed precisely and elegantly to highlight its importance.

“The tea ceremony gives you a precious moment of encountering other guests. A good cup of tea makes people united; it has magical power. The tea ceremony is an important dining experience at my restaurant because it’s a symbol of unity and peace as well as caring for one another.” Namae Shinobu, L’effervesence

High-quality matcha can be found across the country but in particular in Kyoto. The first place to start cultivating green tea was a small town called Uji in Kyoto, and since then it has grown in popularity.

Matcha can be commonly found in cafes. It has an earthy, bright, and sweet taste, which pairs perfectly with wagashi (Japanese sweets).

Matcha tea lattes and matcha frappuccinos are very common. These can be found in most cafes and even in Starbucks. While the grade and quality of the matcha are not as high as that found in traditional tea houses, the balance of sweetness and earthiness in these drinks makes them delicious! Matcha is without a doubt the most must-try drink in Japan.

2. Green Tea

Although matcha is technically green tea, they are different types of drinks. Green tea is loose tea leaves, creating a light and grassy flavor. It contains several vitamins, minerals, and antioxidants, making it very healthy. There are many different types of green tea: Sencha, Genmaicha, Gyokuro, and Houjicha.

Sencha is the most common and is grown from Camellia sinensis tea bushes. It has a vegetal, grassy, and refreshing flavor.

Genmaicha is sencha tea but with toasted hull rice. The addition of rice adds a delicious roasted flavor and pairs nicely with savory foods.

Gyokuro is known as the highest-quality green tea. It is cultivated in a particular environment to enhance the flavor. It is smooth and has a light fragrance.

Houjicha is similar to Genmaicha in taste; however, the tea leaves themselves are roasted. This completely changes the flavor profile of the tea leaves and reduces caffeine levels.

Green Tea vendors can be found throughout Japan, especially in department stores. If you are looking for the best, Kyoto has multiple vendors with hundreds of different types of green teas. Various kinds of green teas are sold in convenience stores and vending machines; they are all delicious and refreshing.

3. Mugicha

Mugicha is like a holy elixir for people wanting to escape the summer heat. It is made with roasted barley and is a bit of an acquired taste. This tea is traditionally made by simmering roasted barley grains in hot water creating a toasty and slightly bitter taste.

It is mostly made with Mugicha tea bags, which can be immersed in cold water. Despite having a bitter undertone, there is something much more refreshing to Mugicha than water on a summer’s day.

Mugicha can be found in any convenience store and most vending machines. At some Izakayas, or family restaurants, it is served in place of water. In Japanese homes, families often make up jugs of cold-brewed Mugicha to get them through hot summer days. Some add sugar to make it more child friendly, but it is often brewed without.

4. Ramune

Carbonated soft drinks are seen everywhere, especially in anime or adverts, and Ramune is perhaps one of the most popular. It is widely consumed during the summer and has a lychee flavor, although there are countless other flavors available.

Ramune is known for the distinctive design of the bottle it comes in. Called cold-neck, the bottle is made from glass and has a small marble at the top. A plastic device is provided to open the bottle by pushing the marble inward. As you drink, the marble rattles around, giving the drink the name marble soda.

5. Amazake

Amazake is one of the most unique drinks out there. It is made with fermented rice, has a thick, creamy, and sweet flavor, and can be drunk hot or cold. The name means sweet sake, but it can be both alcoholic and non-alcoholic.

Non-alcoholic Amazake is made from rice koji, which is rice that is covered in a koji mold. This mold is used in many Japanese staples, such as soy sauce, sake, and mirin. Rice is fermented with rice koji at around 25-140º F (50-60º C) for around 10 hours. In this environment, the koji breaks down the enzymes and sugar of the rice.

Acholic amazake usually contains around 8% alcohol and is made from the leftover lees from sake production. Sake lees are steamed with rice and water and are often sweetened with sugar.

Amazake has fantastic nutritional value. It improves the metabolism, prevents fatigue, aids digestion, and is even said to be anti-aging. It is widely available in convenience stores and specialized rice stores. The drink is commonly enjoyed during New Year, with many temples and shrines offering free samples during celebrations.

6. Nihonshu (Sake)

Nihonshu, often referred to as sake, is a rice wine made from rice, rice koji, and water. There are thousands of varieties and it can be drunk chilled, at room temperature, or even warmed.

During winter, sake is usually served hot but depending on the quality, it can be served at room temperature. Nihonshu is often drunk in small ceramic cups, called choko or o-choko, similar to a shot glass.

Another popular method of drinking Nihonshu is in a masu, a wooden box usually used for measuring rice. A small shot glass is placed in the middle and the drink is poured in until it overflows.

A good Nihonshu has a balance of sweetness, acidity, and astringency. There is also an umami punch, adding a savory element and making it full-bodied. Cheap Nihonshu can be found in convenience stores and almost every izakaya. Higher-end restaurants often offer a Nihonshu pairing option, which is a fantastic way to experience the different flavors of Japan.

7. Shōchū

Shōchū is a common drink found in almost all izakayas. Whereas Nihonshu is a fermented liquor, Shōchū is a distilled liquor, similar to vodka. It can be made from various ingredients such as sweet potato, barley, rice, and buckwheat, resulting in various flavors and aromas. The alcohol content can reach up to 40%.

It can be served in multiple ways – on the rocks, with soda, or as a cocktail. In some cases, it is simply diluted with hot water to bring out the natural sweetness from the distilled ingredients.

8. Chūhai

Chūhai is one of the most popular alcoholic drinks in Japan. The name is an abbreviation of Shōchū Highball, which can be found in every Izakaya and convenience store. The traditional version is made with Shōchū, carbonated water, and lemon. However, you can now find various flavors, including peach, yuzu, and pineapple.

One popular variation you can find in convenience stores or supermarkets is strong zero. As the name suggests, it packs a punch with its 9% alcohol content, so it’s a great way to drink cheaply!

9. Umeshu

Another popular alcoholic drink is Umeshu or Japanese plum wine. Plums are stepped in Shōchū and rock sugar for 6 months to 1 year. The result is a sweet, sour, and fruity liqueur that can be drunk on the rocks, with soda, or as a sour (plum wine with ume-flavour shōchū and soda water). The sweetness and fruitiness are unparalleled and the sourness from the plums provides great balance.

Finally

Although Japan has a worldwide reputation for food, its drinks are just as highly rated. There are hundreds of unique Japanese drinks out there, most of which can be bought from convenience stores and in Izakayas.

Related: Most Popular Japanese Street Foods
Related: 17 Typical Japanese Breakfast Dishes

The post 9 Popular Japanese Drinks appeared first on Chef's Pencil.

Japanese is the world’s most popular cuisine on Instagram, the popular photo-sharing app, surpassing Italian, Indian, and Mexican cuisine. Japanese foods are also incredibly popular in the U.S., Australia, and Canada, where Japanese cuisine consistently ranks among the most popular international cuisines.

We want to share with you 25 of the most irresistible dishes you’ll find when traveling to Japan.

1. Karaage (Japanese Fried Chicken)

Karaage, or Japanese fried chicken, is one of the most popular dishes in Japan. Marinated in garlic, soy sauce, and mirin, the succulent chicken is perfect for any occasion. The crispy batter coating the salty, sweet, and juicy chicken makes for a perfect balance.

It is typically enjoyed with a little mayonnaise or a squeeze of lemon. You can find it in any izakaya (Japanese-style pub), at food stalls during festivals, and at any convenience store!

2. Soba (Buckwheat Flour Noodles)

Soba is one of the three main noodle types. They are made from buckwheat flour and are a great option for a quick, healthy, and delicious meal. Soba can be served hot or cold, making it perfect for any time of the year.

Cold Soba, or Zaru Soba, is dipped in Mentsuyu, a type of Japanese soup. It can be enjoyed with spring onions or wasabi, as well as seaweed for an extra topping. Hot Soba is served in a dashi-based broth and can be topped with a variety of ingredients from vegetables to tempura.

3. Udon (Wheat Flour Noodles)

Udon noodles are made from wheat flour and are thicker than soba noodles. Similar to Soba, there are several hot and cold dishes that are very popular in Japan. Cold Udon is served just the same as Zaru Soba, the only difference being the noodles.

There are a wide variety of hot Udon dishes, such as curry and beef Ddon. It is great to eat at home as a quick meal or at a restaurant where the chefs take years of training to master the perfect udon noodle.

4. Ramen

Ramen is one of Japan’s most famous dishes and has become popular worldwide. It is inexpensive and available anywhere across the country, making it great for travelers on a budget. The broth is prepared over several days by simmering pork or chicken bones.

There are a wide variety of broths available from soy sauce to miso. It is usually topped with char siu (pork belly), a marinated boiled egg, and some spring onions.

5. Takoyaki (Octopus Dumpling Balls)

Originating in Osaka city, takoyaki (grilled octopus) are small dumpling balls filled with octopus. They are one of the most well-known street foods in the country. A simple batter of flour and dashi is mixed and fried in a spherical mold. Octopus and other ingredients such as tempura scraps and green onions are typically added.

Once fried, it is topped with a thick Takoyaki sauce, mayonnaise, and dried bonito flakes. Straight from the grill, Takoyaki is the best snack, often enjoyed at Japanese festivals and fireworks nights.

6. Yakitori (Chicken Skewers)

Simply translated as grilled chicken, Yakitori is skewered meat grilled over charcoal. You can find them at Izakayas or specific Yakitori restaurants. Typically the darker parts of the meat are used such as chicken thigh. Offal can also be used, including liver, heart, and gizzards.

Going well with a beer or Japanese sake, these skewers are perfect for summer barbecues. The charcoal barbecue flavor along with the succulent meat is the ultimate summer combination.

7. Sushi

Sushi is another one of Japan’s most popular dishes. Rice flavored with vinegar, salt, and sugar is molded and topped with seafood or vegetables.

There are many types of sushi, though Nigiri and Maki are the most popular ones. Nigiri is simply rice topped with seafood, whereas Maki is wrapped in seaweed. Raw seafood is typically used but there are some cooked alternatives such as blow-torched salmon belly. The sushi is dipped in soy sauce and accompanied by gari, pickled ginger.

8. Kaisendon

Served over a bowl of rice, Kaisendon is perfect for all seafood lovers. A variety of freshly caught fish and shellfish are sliced and laid on top of rice. From salmon to octopus to scallops, Kaisendon is a fantastic way to enjoy some of the finest seafood in Japan.

It is served with a side of soy sauce, wasabi, and sometimes sea salt. You can dip each piece of seafood into these accompaniments for a customized eating experience.

9. Sea Urchin

Sea urchin is a delicacy in Japanese cuisine. Around the northern island of Japan, Hokkaido, you can find some of the best sea urchin in the world. It has a creamy texture and offers a delightful combination of sweetness and a hint of saltiness from the sea.

Sea urchin is best enjoyed on its own such as in sushi or Kaisendon. However, it can also be added to sauces or pastas to give a delicious creamy, sweet, and fishy flavor. Learn more about sea urchin and how to prepare it.

10. Sukiyaki

Sukiyaki is a must-have on a cold winter’s day. A variety of vegetables and beef are simmered in sweet and salty soy sauce-based broth. It is traditionally cooked in a cast iron pot. The beef is seared slightly and then the rest of the ingredients are added to simmer together.

Each ingredient is typically enjoyed individually, and in Japanese cuisine, it is common to dip them into raw eggs before consuming. The natural sweetness of the egg helps to harmonize the flavors of the salty broth and vegetables. Sukiyaki is the perfect dish for sharing with family and friends!

11. Nabe

Similar to Sukiyaki, Nabe is a Japanese-style hotpot. A selection of vegetables and meats are stewed in a dashi-based broth. A dipping soy sauce can also be added such as ponzu (citrus-based sauce). The flavors of the vegetables and meats slowly infuse into the broth making it deliciously rich and tasty.

Nabe is often enjoyed with the addition of Udon noodles or rice. Friends and family usually gather around a portable stovetop to enjoy nabe together on a cold winter’s day. 

12. Gyoza

Gyoza is a staple in every Japanese household. Succulent on the inside and crispy on the outside, Gyoza is great for a weeknight meal or as party food. A mixture of minced pork, green onions, and aromatics is mixed and wrapped inside a Gyoza skin.

They are gently fried till the bottom is golden brown and then steamed to cook all the way through. The balance and contrast of textures and flavors make this simply delicious! The dipping sauce is traditionally soy sauce and vinegar along with some cilli oil, if you like.

13. Soup Curry

Famous in the north of Japan, soup curry is a light curry-based soup with chicken. The soup is spicy and hearty and topped with flash-fried vegetables to make it nutritious. Eggplants, potatoes, and pumpkin, any vegetable, in fact, can be added to soup curry, making it very versatile.

The rice is served separately, so you can enjoy the curry on its own. This is the perfect alternative to a regular roux curry if you’re traveling to the north of Japan; it is a must-eat.

14. Gyukatsu

Gyuukatsu is a great version of grilled steak. The beef is coated in flour, eggs, and then breadcrumbs. It is deep-fried so the exterior is deliciously crunchy and the inside is succulent and medium-rare.

Salt, wasabi, and a special tare (sauce) are for dipping and to enhance your Gyukatsu experience. It is typically served alongside rice, salad, and Miso soup.

15. Oyakodon

Translated as a parent-and-child donor, Oyakodon is a popular rice dish. Chicken thigh and onion are simmered in a dashi-based broth. Eggs are then added to the mixture and it is simmered further till cooked through.

The broth soaks into the rice and mixes with the chicken and egg; it is delicious. It can also be topped with shichimi, Japanese seven spices, or some Mitsuba herbs. 

16. Butadon

Butadon is as simple as it gets. Grilled pork over a bed of rice, covered with a sticky, salty, sweet sauce. The thick pork loin is grilled over charcoal, giving a smoky, umami flavor similar to a barbecue. It is then dipped in the sauce and placed on top of fluffy steamed rice. Finally, a last dose of sauce and some long green onions are added.

Butadon originated in Tokachi, in Hokkaido, and is one of the best comfort foods out there.

17. Tempura

Tempura is one of Japan’s most popular dishes. Vegetables and seafood are coated in a light batter and delicately fried till crispy and golden. Although it seems simple, Japanese chefs take years to master tempura. You can find pretty much any vegetable in Tempura as well as a host of seafood.

It is served with sea salt or Tentsuyu, a sweet and savory sauce. You can find tempura in most Izakayas along with a Soba or Udon dish. Alternatively, try a tendon, which is tempura over a bed of rice, drizzled with a thicker Tentsuyu.

18. Kushikatsu

A staple in Osaka’s cuisine, Kushikatsu are deep-fried skewers. Skewered meat and vegetables are coated in panko breadcrumbs and deep-fried till golden brown. A thick Worcestershire sauce is served on the side for dipping.

If you are eating out in a restaurant, remember, no double dipping! There are Kushikatsu specific restaurants all over Japan, making it a great meal for enjoying with friends and family, and a couple of drinks.

19. Okonomiyaki

Okonomiyaki is a Japanese-style savory pancake. It is made from flour, eggs, cabbage, and pork belly slices and served with a variety of condiments. Okonomiyaki sauce, mayonnaise, and bonito flakes are the most common options; however, there are different variations.

There are so many ways to enjoy Okonomiyaki. At some restaurants, you can cook it yourself on a Teppanyaki or watch the chef cook it in front of you. Alternatively, you can enjoy it at a local festival or as party food in your own home.

20. Yakiniku

Yakiniku is similar to a Western-style barbecue. Meat is grilled over charcoal and enjoyed with a variety of sauces or just sea salt.

At a Yakiniku restaurant, you can enjoy every part of the animal, including the liver, the heart, and the intestines. The meat is typically cooked as it is, although occasionally it may be marinated in a special sauce to enhance its flavor.

21. Beef Tongue

Beef tongue is a delicacy in Japanese cuisine and can be served thinly or thickly sliced. When thinly sliced, the beef tongue is grilled for just a few seconds on each side and wrapped around green onions. Lemon juice is squeezed on top, giving you a meaty, salty, and sour morsel.

It can also be eaten rare, so, at higher-end Yakiniku restaurants, it is grilled for just a few seconds. You can also enjoy it over a bed over rice, similar to a Butadon. 

22. Onigiri

Rice is a fundamental ingredient in all Japanese cuisine. Onigiri is simply rice that has been molded into a triangular shape. It is often stuffed with fillings such as tuna or salmon and wrapped in seaweed. They are cheap, delicious, and extremely convenient as they are available in any supermarket or convenience store.

However, if you eat out at an Izakaya, you may be able to find grilled Onigiri. A plain Onigiri is brushed with a special soy sauce and grilled over charcoal. The exterior becomes sweet, salty, and crunchy while the center remains light and fluffy. 

23. Ochazuke

Ochazuke is a simple Japanese dish where dashi or green tea is poured over rice. This is the go-to dish when you are craving something light and comforting. Ochazuke is really simple to make.

Rice, grilled salmon, tempura scraps, and various other toppings make for a bombshell of umami flavor and will warm your heart in an instant. There are so many variations of Ochazuke, the options are endless!

24. Croquettes

Japanese croquettes are soft and creamy potatoes with minced meat, coated in a crunchy panko breadcrumb. It is the perfect balance of textures and is absolutely irresistible. They can typically be found in Teishoku (set meals) alongside rice, salad, and miso soup.

They are served with a Tonkatsu sauce, a sauce based on Worcestershire sauce. The major brand is Bull-Dog Vegetable & Fruit Sauce and is highly recommended. 

25. Miso

One of the core ingredients in Japanese cuisine, Miso can be found anywhere across the country. Miso is a salty fermented bean paste used in a host of dishes. The most common is Miso soup, which is Miso paste mixed with dashi. Every region has its own type of Miso, from salty red Miso in Nagoya to sweet white Miso in Kansai.

That’s just a taste of the top 25 foods in Japan, but there’s a whole buffet of deliciousness waiting to be discovered. So dig in and start your culinary adventure!

Related: 9 Tasty Japanese Street Foods

Related: Popular Japanese Breakfast Dishes

Related: 9 Popular Japanese Drinks

The post Top 25 Japanese Foods You Need to Try Out appeared first on Chef's Pencil.

As such, a wide variety of fruit-bearing trees and plants – mostly indigenous, while some are successful transplants from other tropical regions – thrive throughout the country, creating a paradise for fruit enthusiasts.

Some of the Malaysian fruits listed here are seasonal, while others can be enjoyed throughout the year. You can find them practically everywhere when travelling through Malaysia: in supermarkets, grocery stores, night markets, roadside stalls, and in shopping malls.

Nearly all of these fruits can be eaten raw, but some are also consumed pickled or as part of a refreshing drink or dessert. Let’s round up the most popular.

1. Durian

Known as the King of Fruits across Southeast Asia, durian is mostly grown in Thailand, Malaysia, Indonesia and the Philippines, but they have also become incredibly popular in China. These spiky fruits can grow up to the size of an American football. It takes some effort to cut open their thick husk to gain access to the creamy, custard-like pulp.

Durians are notorious for their strong, pungent aroma, which is mainly why most people either love them or hate them – we included durian in our list of the world’s most weird foods. This is why they are often exiled from public transportation, airports, and the premises of many hotels.

The Musang King and D24 varieties fetch the highest prices. Durians are easiest to find during the main season, June to August, but there is also a smaller season between November and January. For the full experience, schedule a visit at a durian orchard to see how these majestic fruits are grown and harvested. Premium durian varieties are also used to make ice cream, cakes, sweets, and pastries.

2. Rambutan

A relative of the lychee, the rambutan gets its name from its hair-like spines (rambut means hair in Malay). You eat them as you would eat a hard-boiled egg. Tear away the hairy shell, eat the whitish oval fruit within, and discard the seeds – although rambutan seeds can be roasted and then consumed as a snack. Rambutan flesh is sweet and slightly acidic, with a mild but pleasant fragrance.

There are two main types of rambutan: red and yellow. The red varieties are larger and easier to find across Malaysia.

3. Jackfruit (Nangka)

The jackfruit is closely related to the breadfruit, figs, and mulberries. It is the world’s largest tree-borne fruit.

A mature jackfruit can weigh up to 55 kg (121 pounds). This is why jackfruit is rarely sold whole – most supermarkets and vendors will sell pre-cut portions that can be consumed immediately. Jackfruit flesh is bright yellow, with a stringy texture.

When ripe, it is sweet, with a subtle smell and flavor, which has been described as a cross between pineapple and banana. Jackfruit seeds are large and can be consumed after being boiled, baked, or roasted. You can enjoy jackfruit all year round.

4. Mangosteen

Mangosteen season occurs at the same time during durian season – June to August, with a smaller season between November and January. You can peel away the strikingly colored outer rind, which ranges from deep red to dark purple in color, to access the white flesh within. The inner flesh is segmented like an orange, and is especially sweet, juicy, and tangy.

Unlike most other fruits on this list, mangosteen is cultivated on a relatively modest scale. Due to its seasonal nature, limited supply, and its tendency to spoil quickly, high-quality fresh mangosteen is a rare treat – don’t miss the chance to savor it if it comes your way.

5. Dragon Fruit

Also known as pitaya, pitahaya, and strawberry pear, dragon fruit gets its name from its bright reddish-pink skin and green scales. Though it is native to southern Mexico and Central America, it is cultivated and consumed across East, South, and Southeast Asia.

There are two varieties that are widely consumed across Malaysia, one with white pulp and the other with purplish-red pulp. The purplish-red variety is often used to add flavor and striking color to juices and desserts. Dragon fruits actually taste less exotic than they look – somewhere between a kiwi and a pear.

6. Pomelo

The pomelo is the world’s largest citrus fruit and the ancestor to the more widely-known grapefruit. Malaysian pomelos range from 15-25 centimetres in diameter. Their whitish and spongy flesh are protected by a thick, smooth and light green rind.

Pomelo flesh is pinkish, fibrous and soft, with a tart, vaguely sweet, and occasionally bitter flavor. As with other citrus fruits, pomelos are a great source of vitamin C.

When buying a whole pomelo from a Malaysian fruit vendor, tell him or her when you plan to consume it. They will help you pick a fruit that will ripen just in time for consumption. Some of the largest, juiciest and tastiest pomelos in Malaysia can be found in the town of Ipoh, in the northern state of Perak.

This is because the pomelo farms of Tambun Valley are said to benefit from the mineral-rich limestone hills in the area. Pomelos are in season between August to October and from January to March.

7. Papaya

Though papayas are actually native to Mexico and Central America, they are now consumed all year round across Malaysia. Papayas are very easy to grow in Malaysia; many people grow them in their own backyards.

Unripe papaya, which is crunchy and mildly sweet, is often used in savory dishes such as salads and curries. Ripe papaya, usually with orange flesh, is soft, is sweet and juicy and best eaten fresh on a hot, sunny day.

8. Langsat

At first glance, langsat look like a cluster of grapes but with an outer skin that makes them look like small round potatoes. Once you peel away the brown flesh, you’ll see their whitish, translucent flesh, which does not fully conceal the seed in the middle of the fruit.

Langsat flesh is tender; it has a unique tangy, sweet and sour flavor. They are best eaten fresh during their main season, between June and August.

9. Longan

A cluster of longan look very similar to a cluster of langsat, but longan are sweeter and taste more like lychee. Longan is often referred to as “cat’s eye” (mata kucing) because it has whitish, translucent flesh that surround a pitch-black seed.

While langsat flesh are segmented into cloves, a bit like garlic, longan flesh forms a single sphere around a central seed.

Longan is relatively ubiquitous. You can eat them fresh or find them in canned in syrup in most groceries stores and supermarkets. Their pleasant and sweet taste make them a common part of drinks, desserts, and dessert soups, such as tong sui and cheng tng.

10. Jambu Air (Watery Rose Apple)

Jambu air (air means water in Malay) look like smaller, pinker, and compact bell peppers, but they taste more like a cross between a snow pear, an apple, and a watermelon. You can eat them whole – bite around the core, as you would with an apple – or cut them into slices.

Either way, they are eaten with their waxy outer skin. The inner whitish flesh is light, juicy, and spongy. It has a pleasant, mildly sweet flavor. You can eat them raw, or season them with a small amount of sugar and salt.

11. Guava (Jambu Batu)

Guavas may not be native to Southeast Asia, but they can be easily found across Malaysia. This pear-size fruit is typically eaten whole after being cut into smaller pieces. The white guava, which has whitish flesh rather than pinkish or reddish flesh, is most common. Guava flesh can range from hard and crunchy to soft and juicy, depending on how ripe the fruit is.

Small and hard seeds are embedded into the flesh and are usually swallowed whole. Guava slices are a common street food in Malaysia; they can be eaten raw or with a dash of asam powder, which has a strong, sour taste. Guavas are also consumed as part of rojak: a savory fruit salad that is fairly ubiquitous in Malaysia.

12. Mango

When it comes to mangoes, Malaysia tends to be overshadowed by neighbouring Thailand, the Philippines, and Indonesia. The common Malaysian mango is relatively modest in size and flavor profile. It is usually consumed ripe, when the flesh turns dark yellow and juicy, or semi-ripe, when the flesh remains crunchy and greenish-white.

Either way, imported varieties tend to fetch higher prices and greater attention in the country.

The Harumanis Mango is the exception. The name says it all: harum means fragrant in Malay, while manis means sweet. It has been dubbed the Musang King of mangoes because of its silky-smooth texture, rarity, and high prices. It is only grown in Perlis, the northernmost and tiniest state in Malaysia, but it actually originates from East Java.

They are only cultivated on a small scale and harvested once a year, between September and November. Malaysia’s most expensive mango cultivar can cost up to RM40 (nearly 10 US dollars) per kg.

13. Starfruit (Belimbing)

The aptly-named starfruit is in season from April to June and between October to December. The yellowish varieties are sweeter, while the greener ones have a sourer flavor profile.

Starfruits are easy to consume – just cut them horizontally into star-shaped slices and eat them whole. The skin is edible; you can swallow the small seeds or discard them. Starfruits have a crisp yet juicy texture.

14. Tarap (a.k.a. Marang)

Tarap is native to Borneo and the Philippines – Mindanao Island and the province of Palawan, to be more specific. It can be found easily in Sabah between November and December, but it is difficult to find in Peninsula Malaysia because its short shelf life discourages long distance transportation.

Though tarap is more closely related to the jackfruit and breadfruit, it is often compared to the durian because of its strong aroma. Its pungent scent actually comes from the skin; its flesh is more similar to the jackfruit it terms of aroma and texture. Tarap flesh is soft, creamy and sweet – enjoy it quickly because it oxidises rapidly.

15. Dabai (a.k.a. Kembayau)

Native to Borneo, dabai is often described as the Sarawakian olive. It has shiny black skin and a yellow pulp with a texture reminiscent of dates, without the sweetness. As with dates, the flesh surrounds a large and hard seed, which can be discarded or cracked open to access its edible kernel. Dabai are prepared for consumption by soaking them in a bowl of hot water.

The heat softens its hard flesh into a soft, buttery texture. Dabai is particularly popular in Sarawak, where it is often eaten after being marinated in a mixture of spices, salt, and soy sauce. The annual Dabai Festival (Pesta Dabai Song) Kapit is the best place to taste this seasonal delicacy in all its myriad forms.

Though some popular and harder-to-find varieties can be expensive, Malaysian fruits generally range from cheap to affordable when purchased domestically.

The Malaysian government and agricultural sector do have ambitions to turn the nation into a major tropical fruit producer, but the bulk of Malaysia’s exports currently end up in neighboring countries such as Singapore, Thailand and Brunei – significant quantities are also shipped to China and the Middle East.

As such, many of these fruits are difficult to find outside of Southeast Asia and are relatively expensive when purchased far away from their country of origin.

With some exceptions (like durian), Malaysian fruits are low in calories and high in fiber and micronutrients. There’s no reason not to try as many of them as possible when travelling here. When in Malaysia, eat like a Malaysian. And don’t worry if some of these fruits are too foreign or unfamiliar – you can always find mainstays like apples, oranges, grapes, pineapples, bananas, and strawberries here as well.

Related: 25 Most Popular Malaysian Foods
Related: Top 20 Desserts in Malaysia

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