Asian food with J
Tropical fruit used in many South and SE Asian dishes.
Fragrant long-grain rice, key in many Asian cuisines.
Deep-fried syrup-soaked sweet from India, Pakistan.
Korean stir-fried glass noodles with veggies and meat.
Iconic Japanese vinegared rice and fish dish.
Edible jellyfish served in Chinese and other Asian salads.
Generic term, rice is staple across Asia.
Japanese curry roux with rice, very popular in Japan.
Korean black bean sauce noodles, Chinese-inspired.
Covers ramen, udon, soba etc., staple in East Asia.
Alt. spelling of jajangmyeon, Korean noodle dish.
South Asian stir-fry curry, likely from Bengali cuisine.
Chinese dumplings, popular boiled or fried across Asia.
Common term for large shrimp; key in many Asian dishes.
Unrefined cane sugar, widely used in Indian sweets.
Indian/Asian tropical fruit, eaten fresh or in desserts.
Asian date-like fruit, eaten fresh, dried, or candied.
Cantonese rice porridge (congee) common in East Asia.
Spicy Korean-Chinese seafood noodle soup (jjambbong).
Japanese wheat noodle soup; global icon of Japan.
Alt. spelling of Korean spicy seafood noodle soup.
Another romanization of Korean jjampong seafood noodles.
Chinese sesame rice balls, often filled with sweet paste.
Jasmine rice is key in SE Asian cuisines.
Jackfruit curries common in Indian and Sri Lankan cooking.
Thai jungle curry, a spicy broth without coconut milk.
Korean braised pig’s trotters, soy‑garlic seasoned.
Chinese street-food crepe with egg, sauces, crispy bits.
Indian cumin rice, fragrant jeera‑flavoured pulao.
‘Jagung’ is corn; used in many Asian street snacks.
Scallops in jade‑green Chinese sauces, banquet style.
Generic, but Japan has many soups like miso.
Korean rice porridge (juk), common comfort food.
The words in the list Asian food with J come from players of the word game City, Country, River.