Food family · 8 dishes · 7 regions

The seafood dish
family.

2Japan

1Portugal

1France

1Taiwan

1Italy

1Belgium

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Japan

2 dishes from Japan

2

Konowata
A Japanese seafood dish of salted, fermented sea cucumber intestines, one of the country’s chinmi. Cleaned intestines are mixed with over 10% salt by weight and are ready to eat in two to three days.
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Mefun
A Hokkaidō delicacy of chum salmon kidney, originally Ainu, salt-pickled until dark brownish black. It has a sweet umami taste and is served with alcohol or as a side dish.
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Portugal

1 dish from Portugal

1

arroz de marisco
A Portuguese seafood dish of rice with shellfish, squid, fish, and white wine, similar to Spanish paella.
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France

1 dish from France

1

Lobster Thermidor
A French dish of lobster meat in a rich wine sauce, stuffed into the shell and browned. The sauce often includes egg yolks and brandy, with an oven-browned Gruyère crust; powdered mustard was originally included.
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Taiwan

1 dish from Taiwan

1

Pineapple shrimp balls
A Taiwanese seafood dish of peeled, battered shrimp deep-fried until crisp, then mixed with canned pineapple chunks and coated in mayonnaise. Its sweet-savory flavor reflects modern Taiwanese cuisine.
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Italy

1 dish from Italy

1

Seafood pizza
A pizza topped primarily with seafood, which may be fresh, frozen, or canned. Some retail pizza chains and smaller restaurants offer it.
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Belgium

1 dish from Belgium

1

moules-frites
A main dish of mussels and French fries in Belgium and northern France. It is Belgium’s national dish, and its French name and Dutch equivalent both mean mussels and fries.
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Korea

1 dish from Korea

1

ulmyeon
A Korean-Chinese noodle dish of vegetables, egg, and seafood in a chowder-like broth thickened with cornstarch, often served in Korean Chinese restaurants as a non-spicy alternative to jjamppong.
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