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Nattō. Nattō ( 納豆) is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto. [1] It is often served as a breakfast food with rice. [2] It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion.
Natural food and all-natural food are terms in food labeling and marketing with several definitions, often implying foods that are not manufactured by processing. In some countries like the United Kingdom , the term "natural" is defined and regulated; [2] in others, such as the United States , the term natural is not enforced for food labels ...
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David 's book, A Book of Mediterranean Food (1950) and was amplified by other writers working in English. Many writers define the three core elements of the ...
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate ...
e. Naga cuisine is the traditional foods of the Naga people in the northeastern region of India and northwestern region of Myanmar. Each ethnic group of the Nagas prepares its own unique style of cuisines. It most notably features rice, meats and leaf vegetables. Meat prepared by the Nagas are often smoked, dried or fermented .
Mansaf. A variant of mansaf in Amman, Jordan made with samneh (ghee)-infused rice and decorated with sauteed nuts alongside jameed-drenched lamb. Mansaf ( Arabic: منسف [ˈmansaf]) is a traditional Levantine dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur.
Tempeh or tempe ( / ˈtɛmpeɪ /; Javanese: ꦠꦺꦩ꧀ꦥꦺ, romanized: témpé, Javanese pronunciation: [tempe]) is a traditional Indonesian food made from fermented soybeans. [1] It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. [2]
Yoruba cuisine. Yoruba cuisine is the numerous and diverse foods of the Yoruba people of Yorubaland (Yoruba native regions of Nigeria, Benin and Togo). [1] Some notable Yoruba food include : Akara, Ofada, Moi Moi, Egusi soup, Abula ( Ewedu, Gbegiri and Amala), Asaro, Eforiro with Okele ( Iyan, Eba, Amala, Fufu, Lafun,etc.). Asaro.