Category: International food

Approximately 7% of the global population identifies as vegan, leading to increased demand for vegan-friendly options in diverse cuisines. The question, 'Is Korean food vegan friendly?', is a common one among plant-based eaters, and the answer is a reassuring yes, with a bit of careful navigation. While some traditional recipes include non-vegan ingredients, many dishes are naturally plant-based or can be easily adapted.

Globally, more than 70 percent of the total eel catch is consumed in Japan alone, showcasing its profound cultural significance in Japanese cuisine. But this versatile fish, with its rich, savory flavor and tender texture, is a treasured ingredient in dishes far beyond Japan, featuring prominently in European traditions and other culinary styles worldwide. The list of foods that contain eel is extensive and varied, reflecting a long and rich history of culinary use.

Since Gatorade first entered the UK and Ireland markets in 2008, its availability has remained inconsistent. For those asking 'Is Gatorade in Ireland?', the answer is yes, but it is not as readily available as in North America and other major markets. You will typically need to rely on specific specialty stores or online retailers to get your hands on it.

By 2008, sucralose—the main sweetening ingredient in Splenda—was approved for use in over 80 countries. This wide international acceptance means that while the familiar yellow packets might not be found everywhere, the underlying ingredient is prevalent, helping answer the question: Is Splenda used in other countries?

According to the International Egg Commission, Japan is among the top egg consumers globally, with residents eating over 300 eggs per person annually. This high demand has cultivated a unique egg culture where freshness, specialized hen diets, and rigorous safety standards converge to produce a noticeably different flavor and texture profile compared to many Western countries.

Peru is famously the home to thousands of potato varieties, and this beloved tuber is just one of many important carbohydrates in the country's diet. The question of what are the carbs in Peruvian food reveals a diverse range of foundational ingredients, including grains, tubers, and legumes, that are integral to its regional dishes.

According to a 2018 study, restaurant menu items in the USA contained higher absolute levels of energy, fat, and sugar compared to the UK. This begs the question: is food in England healthier than America, and what factors contribute to these nutritional gaps?

As a staple for millions across tropical regions, plantains provide a significant source of calories. While they may look like large bananas, their culinary uses vary dramatically depending on their ripeness, making the question of should you buy green or yellow plantains a crucial one for any cook.

The name "Bobo" surprisingly refers not to one, but to several entirely different types of food across the world, including a creamy Brazilian stew and a classic Sichuan cold chicken dish. To understand what kind of food is Bobo, one must look at specific cultural and geographical contexts.

Bread has been a staple in Mediterranean cuisine for millennia, with archaeological evidence in modern-day Jordan dating flatbread to over 14,000 years ago. Today, the region's diverse cultures enjoy a wide variety of baked goods, but what bread do they eat in the Mediterranean exactly? The answer is a delicious and varied reflection of local traditions and ingredients.