Israel
Yemenite Soup
מרק תימני
Beef or chicken on the bone simmered with potato, tomato and hawaij spice into a clear golden broth, served with hilbeh and schug.
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Thailand
Yen Ta Fo
เย็นตะโฟ
Thai pink noodle soup with fermented tofu, morning glory, squid, and fish balls in a light pink broth.
Argentina
Yerba Mate
The dried, ground leaves and twigs of Ilex paraguariensis, used to brew mate and tereré. Argentina is the world's largest producer, and yerba is a household staple.
Paraguay
Yerba Mate Kurupí
Bold, stem-heavy yerba mate blend milled for the strong hot water tereré demands, and one of the two brands most poured in Paraguay.
Paraguay
Yerba Mate Pajarito
Classic Asunción yerba mate brand since 1956, milled in the traditional Paraguayan style with pronounced bitterness and smoky depth for tereré and cocido alike.
Djibouti
Yetakelt W'et
Spiced mixed vegetable stew of green beans, carrots, potatoes, tomatoes, berbere and niter kibbeh; served with injera on fasting days.
Equatorial Guinea
Yetisse
Stewed fish with vegetables (carrots, eggplants), ginger, hot peppers, and chicken bouillon; served on white rice mixed with mashed okra; variations use beef or chicken.
Hong Kong
Yin Yang Fried Rice
鴛鴦飯
A cha chaan teng plate of fried rice split into two — tomato-glazed and white-sauce halves.
Savonia, Finland
Ylä-Savo Pancake
Yläsavolainen muurinpohjalettu
Traditional pancake from Ylä-Savo, baked on special griddle over open fire, EU PGI protected product, regional specialty.
South Australia, Australia
Yo-Yo Biscuits
Yo-Yo biscuits are delicate South Australian shortbread sandwiches joined by pale buttercream, with a crumb that melts quickly.
Lebanon
Yoghurt and Chickpea Layers
فتة
Torn fried flatbread under warm chickpeas, covered with garlicky yoghurt and topped with toasted pine nuts and butter.
Guinea-Bissau
Yogurt Rice
Arroz com Iogurte
A Guinea-Bissau rice preparation cooked or served with fermented yogurt, known locally as Badadji.
Yogyakarta, Indonesia
Yogyakarta Sweet Jackfruit Stew
Gudeg
Yogyakarta specialty of young jackfruit cooked in coconut milk and palm sugar for hours, sweet and savory.
Northern Honduras, Honduras
Yojoa Fried Fish
Pescado frito estilo Yojoa
Whole tilapia from Lake Yojoa salted, scored and deep-fried stiff, served upright with fried plantain chips and pickled cabbage.
Yokohama, Japan
Yokohama Iekei Ramen
家系ラーメン
Thick noodles in a blend of creamy tonkotsu and soy broth, topped with spinach and chashu.
Mexico
Yolixpa
A Sierra Norte herbal liqueur of herbs, fruits, and agave spirit.
Kathmandu Valley, Nepal
Yomari
योमरी
Rice-flour dough is pinched into a tapered Newari dumpling around molasses and sesame filling, then steamed.
China
Yong Tau Foo
酿豆腐
A pick-your-own assembly of beancurd, bitter gourd, chilli and okra stuffed with fish paste, served in clear soup, dry with sauce, or in laksa gravy
England, United Kingdom
Yorkshire Forced Rhubarb
Yorkshire Forced Rhubarb is a protected collective food or drink identity with a defined regional specification.
England, United Kingdom
Yorkshire Pudding
A batter of egg, flour and milk poured into smoking-hot beef dripping and baked until it climbs the tin and hollows out.
Sri Lanka
Young Jackfruit Curry
පොලොස් ඇඹුල
Unripe jackfruit boiled and then cooked down in roasted curry powder, goraka and coconut milk until it goes dark and meaty.
South Korea
Young Radish Greens Kimchi
열무김치
Young radish tops fermented with a light chili seasoning, a refreshing summer kimchi with a light, grassy flavor.
Serbia
Young White Cheese
Млади сир
Fresh unripened white cheese sold in wet slabs by the kilo, mild and lightly salty, used in pies and eaten with bread and tomato.
Greece
Youvarlakia
Γιουβαρλάκια
Greek meatball soup: ground meat and rice balls simmered in broth, finished with avgolemono sauce. A comforting, silky, tangy soup, a home and taverna classic, served hot.
Benin
Yovo Doko
Sweet wheat flour beignets (puff-puff style); 'white beignets' in Fon; deep-fried dough balls with yeast, sugar, and salt; a popular Beninese street snack.
Tunisia
Yoyo
يويو
Doughnut of dough enriched with orange juice, fried and dipped in honey syrup so the outside stays sticky.
Zulia, Venezuela
Yoyos Zulianos
Yoyos zulianos sandwich salty cheese between sweet plantain slices, dip the bundle in batter and fry it until crisp.
Japan
Yuba
湯葉
Yuba, the skin lifted from simmering soy milk and eaten fresh or dried, is a named Kyoto and Nikko delicacy with dedicated producers and temple-cuisine standing.
Hokkaido, Japan
Yubari King Melon
夕張メロン
Yubari King melon, sold in gift boxes and at record auction prices, is the emblem of Japan's luxury-fruit culture and is bought as itself.
Colombia
Yuca (Cassava)
Yuca
A Panamanian cassava root, boiled, fried, or in soups; the base of carimañolas and countless coastal sides in Colombia.
Guatemala
Yuca con Chicharrón
Boiled cassava topped with fried pork belly and a mound of vinegary pickled cabbage, served on a banana leaf.
Cuba
Yuca con Mojo
A Cuban boiled cassava with garlic, lime, and olive oil sauce, a daily and essential side
Dominican Republic
Yuca con Wasakaka
A Dominican dish of boiled yuca topped with wasakaka (chicken-sour orange-garlic sauce). A Cibao specialty, hearty and aromatic, served as a side or light meal.
El Salvador
Yuca Frita con Chicharrón
A Salvadoran dish of fried cassava with crispy pork, curtido, and salsa, a daily and street classic
Yucatán Peninsula, Mexico
Yucatán Peninsula Xunankab Bee Honey
A prized honey from the native xunankab (Melipona) bee of the Yucatán, dark and intensely flavored.
Kyoto, Japan
Yudofu
湯豆腐
Kyoto's simple hot pot of silken tofu simmered with kombu, served with soy-based dipping sauce.