Glossary

---

A

• Abalone: A prized seafood delicacy often served in high-end Cantonese restaurants, braised or in soups.

• Agedashi Tofu: Deep-fried tofu served in a savory dashi broth, often garnished with green onions and grated daikon.

• All-Inclusive: A travel package that includes accommodations, meals, drinks, and activities.

• Almond Jelly: A sweet, wobbly dessert made from almond milk and agar, often served with fruit.

• Almond Tea: A sweet, nutty drink made from ground almonds, often served as a dessert.

• Aloo Gobi: A vegetarian dish made with potatoes (aloo) and cauliflower (gobi), spiced with turmeric, cumin, and coriander.

• Anmitsu: A dessert made with agar jelly, fruit, red bean paste, and syrup.

• Ants Climbing a Tree (Ma Yi Shang Shu): A Sichuan dish of glass noodles stir-fried with minced pork and chili.

• Appam: A South Indian fermented rice pancake, often served with coconut milk or curry.

• Apple Cake (Eplekake): A moist, spiced cake made with fresh apples, a popular Norwegian dessert.

• Aquavit: A traditional Scandinavian spirit flavored with herbs and spices, often enjoyed during festive occasions.

• Arrival Card: A form filled out by travelers upon entering a country, providing personal and trip details.

B

• Bacalao: A dish made with salted and dried cod, often cooked with tomatoes, onions, and olives.

• Backpacking: Traveling on a budget, often with minimal luggage and staying in hostels or camping.

• Baked Pork Chop Rice: A Hong Kong comfort food dish featuring fried pork chops baked with tomato sauce and cheese over rice.

• Baozi (Steamed Buns): Fluffy, steamed buns filled with meat, vegetables, or sweet fillings.

• Beijing Duck (Peking Duck): A famous dish of crispy roasted duck served with pancakes, hoisin sauce, and scallions.

• Bento: A single-portion meal box containing rice, fish or meat, and pickled or cooked vegetables.

• Biryani: A fragrant rice dish cooked with spices, meat (chicken, mutton, or fish), or vegetables, often layered and slow-cooked.

• Boarding Pass: A document issued by an airline allowing a passenger to board a plane.

• Brunost (Brown Cheese): A sweet, caramelized whey cheese with a distinctive brown color and fudgy texture.

• Bubble Tea: A Taiwanese-origin drink that’s hugely popular in Hong Kong, Japan featuring tea, milk, and chewy tapioca pearls.

• Butter Chicken: A creamy North Indian curry made with tandoori chicken cooked in a tomato and butter-based sauce.

C

• Carry-On: Small luggage that passengers can bring into the airplane cabin.

• Chaat: A category of savory street snacks, such as pani puri, bhel puri, and sevpuri, often topped with chutneys and yogurt.

• Char Siu: Cantonese-style barbecued pork, glazed with a sweet and savory sauce, often served with rice or noodles.

• Chawanmushi: A savory egg custard steamed with ingredients like shrimp, mushrooms, and ginkgo nuts.

• Chole Bhature: A popular North Indian dish of spicy chickpea curry (chole) served with deep-fried bread (bhature).

• Claypot Rice: A hearty dish of rice, meat, and vegetables cooked in a clay pot, creating a crispy bottom layer.

• Cloudberries (Multer): A golden, tart berry used in desserts, jams, and sauces, often served with whipped cream.

• Congee: A comforting rice porridge, often served with pickles, meat, or century eggs.

• Connecting Flight: A flight that requires passengers to change planes at a stopover.

• Cured Salmon (Gravlaks): Salmon cured with salt, sugar, and dill, typically served with mustard sauce.

• Curry Rice (Kare Raisu): Japanese-style curry served with rice, often accompanied by pickles.

D

• Daifuku: A sweet mochi (rice cake) filled with red bean paste or other fillings like strawberries.

• Dan Dan Noodles: A spicy Sichuan noodle dish with minced pork, chili oil, and peanuts.

• Dango: Skewered sweet rice dumplings, often served with green tea.

• Departure Tax: A fee charged to travelers when leaving a country.

• Dhokla: A steamed savory snack from Gujarat, made from fermented rice and chickpea flour.

• Dill Potatoes: Boiled potatoes tossed with fresh dill, a common side dish.

• Dim Sum: Small, bite-sized portions of food served in bamboo steamers, including dumplings, buns, and rolls.

• Domestic Flight: A flight within the same country.

• Dosa: A thin, crispy South Indian crepe made from fermented rice and lentil batter, often served with sambar and chutney.

• Dragon Fruit: A tropical fruit often used in desserts and drinks, known for its vibrant pink skin and white or red flesh.

• Dried Fish (Tørrfisk): Air-dried fish, often cod, a traditional Norwegian snack or ingredient.

E

• Ebi Tempura: Shrimp coated in a light batter and deep-fried, often served with a dipping sauce.

• Eco-Tourism: Responsible travel to natural areas that conserves the environment and supports local communities.

• Edamame: Young soybeans boiled and salted, a popular snack or appetizer.

• Egg Curry: A spicy curry made with boiled eggs, often cooked in a tomato or coconut-based gravy.

• Egg Fried Rice: A simple yet flavorful dish of rice stir-fried with eggs, vegetables, and sometimes meat.

• Egg Tart: A flaky pastry filled with a creamy egg custard, a classic Hong Kong dessert.

• Elaneer Payasam: A South Indian dessert made with tender coconut water and milk, flavored with cardamom.

• Eplemost (Apple Cider): A non-alcoholic apple drink, popular in Norway.

• Elk Stew (Elgstuing): A hearty stew made with elk meat, root vegetables, and herbs.

• E-Fu Noodles: Soft, thick noodles often served at banquets, symbolizing longevity.

• E-Ticket: An electronic ticket used for flights, trains, or events.

F

• Falooda: A cold dessert drink made with milk, rose syrup, vermicelli, and basil seeds, often topped with ice cream.

• Fish Balls: A popular street food made from minced fish, often served on skewers with curry sauce.

• Fish Curry: A spicy and tangy curry made with fish, popular in coastal regions like Kerala and Goa.

• Fish Fragrant Eggplant (Yu Xiang Qiezi): A Sichuan dish of eggplant cooked in a spicy, sweet, and sour sauce.

• Fish Soup (Fiskesuppe): A creamy soup made with fish, vegetables, and herbs.

• Flexible Ticket: A ticket that allows changes to travel dates or times, often at an additional cost.

• Frequent Flyer Program: A loyalty program offered by airlines to reward regular customers with points or miles.

• Fried Dumplings (Guotie): Pan-fried dumplings with a crispy bottom, often filled with pork and vegetables.

• Fried Rice: A staple dish made with rice, eggs, vegetables, and meat or seafood, stir-fried to perfection.

• Fugu: Pufferfish, a delicacy that requires special preparation to remove its toxic parts.

• Furikake: A dry seasoning sprinkled on rice, made with ingredients like dried fish, sesame seeds, and seaweed.

• Fårikål: Norway’s national dish, a hearty stew made with lamb, cabbage, and whole black peppercorns.

G

• Gai Dan Jai (Egg Waffles): A beloved street snack made from eggy batter cooked in a waffle mold, crispy on the outside and soft inside.

• Gajar Ka Halwa: A sweet pudding made from grated carrots, milk, sugar, and ghee, often garnished with nuts.

• Gate: The area in an airport where passengers board their flight.

• Geitost (Goat Cheese): A type of brunost made from goat’s milk, with a tangy, sweet flavor.

• Ginger Milk Curd: A warm, silky dessert made with milk, sugar, and ginger juice.

• Gong Bao Chicken (Kung Pao Chicken): A spicy stir-fry dish with chicken, peanuts, and dried chili peppers.

• Gravlaks: See Cured Salmon.

• Green Card: A permit allowing a non-U.S. citizen to live and work in the United States.

• Green Onion Pancakes (Cong You Bing): Flaky, savory pancakes made with scallions.

• Green Tea (Matcha): A finely ground green tea powder used in drinks, desserts, and traditional tea ceremonies.

• Gulab Jamun: Deep-fried milk-solid dumplings soaked in sugar syrup, a popular Indian dessert.

• Gyoza: Pan-fried dumplings filled with ground meat and vegetables, often served with a dipping sauce.

H

• Hainanese Chicken Rice: Poached chicken served with fragrant rice, often accompanied by ginger and chili sauces.

• Haleem: A slow-cooked stew made with wheat, lentils, and meat, often enjoyed during Ramadan.

• Hiking Trail: A marked path for walking, often through natural or scenic areas.

• Hiyashi Chuka: Cold ramen noodles served with toppings like egg, ham, cucumber, and sesame dressing.

• Hostel: Budget-friendly accommodations, often with shared rooms and facilities.

• Hot Pot: A communal meal where diners cook raw ingredients like meat, seafood, and vegetables in a simmering pot of broth.

• Hottegrøt: A porridge made from barley or oats, often served with butter and sugar.

• Hvalbiff (Whale Steak): A traditional dish made from whale meat, often served with potatoes and vegetables.

• Hyderabadi Biryani: A flavorful biryani from Hyderabad, known for its unique cooking method with layers of rice and meat.

I

• Ice Cream (Is): A popular treat, often enjoyed with waffles or cloudberry jam.

• Ice Cream Sandwich: A scoop of ice cream sandwiched between two soft, sweet buns, a popular street snack.

• Idli: Steamed rice and lentil cakes, a staple South Indian breakfast, served with sambar and chutney.

• Ikura: Salmon roe, often served as a sushi topping or garnish.

• Imarti: A sweet, spiral-shaped dessert made from urad dal batter, deep-fried and soaked in sugar syrup.

• Immigration: The process of entering a country, including passport control and customs.

• Inari Sushi: Sushi rice stuffed into pockets of seasoned fried tofu.

• Iron Goddess Tea (Tie Guan Yin): A fragrant oolong tea often served in traditional tea houses.

• Isterband: A type of sausage made from pork and barley, often served with mashed potatoes.

• Itinerary: A detailed plan of a trip, including travel dates, times, and activities.

J

• Jalebi: Deep-fried, coiled batter soaked in sugar syrup, a popular sweet snack.

• Japanese Cheesecake: A light and fluffy cheesecake with a soufflé-like texture.

• Jasmine Tea: A fragrant tea often served in dim sum restaurants.

• Jasmine Rice: A fragrant rice variety sometimes used in Japanese cuisine.

• Jeera Rice: Fragrant rice dish flavored with cumin seeds, often served with curries.

• Jet Lag: Fatigue and disorientation caused by traveling across multiple time zones.

• Jiaozi (Dumplings): Boiled or pan-fried dumplings filled with meat, seafood, or vegetables.

• Journey: The act of traveling from one place to another.

• Julekake (Christmas Bread): A sweet, spiced bread with raisins and candied fruit, traditionally eaten during Christmas.

• Juleøl (Christmas Beer): A special beer brewed for the holiday season.

• Junk Boat Noodles: A dish inspired by the noodles served on traditional fishing boats, featuring a mix of seafood and noodles.

K

• Kaiseki: A traditional multi-course Japanese meal, often served at high-end restaurants.

• Karaage: Japanese-style fried chicken, marinated in soy sauce, ginger, and garlic.

• Kaya Toast: A breakfast dish of toasted bread spread with kaya (coconut jam) and butter, often served with soft-boiled eggs.

• Korma: A rich, creamy curry made with yogurt, cream, and nuts, often cooked with meat or vegetables.

• Kiosk: A self-service machine in airports for check-in or printing boarding passes.

• Kjøttkaker (Meatballs): Norwegian meatballs made with beef or pork, often served with gravy, peas, and potatoes.

• Knapsack: A small backpack used for day trips or hiking.

• Krumkake: A thin, crispy waffle cookie rolled into a cone, often filled with whipped cream.

• Kulfi: A traditional Indian ice cream, denser and creamier than regular ice cream, often flavored with cardamom or pistachio.

• Kumquat: A small, tangy fruit often used in desserts or preserved as a snack.

• Kung Fu Tea: A traditional tea ceremony emphasizing the art of brewing and serving tea.

• Kung Pao Shrimp: A variation of Kung Pao Chicken, made with shrimp instead of chicken.

L

• Lassi: A yogurt-based drink, either sweet (with sugar and fruit) or savory (with salt and spices).

• Layover: A stop between flights, often lasting several hours.

• Lefse: A soft, flatbread made from potatoes, flour, and milk, often served with butter and sugar.

• Lemon Tea: A refreshing drink made with black tea and lemon, served hot or cold.

• Lion’s Head Meatballs: Large, tender pork meatballs braised in a savory sauce, often served with cabbage.

• Litti Chokha: A Bihari dish of roasted wheat balls (litti) served with mashed vegetables (chokha).

• Lo Mai Gai: Sticky rice with chicken, mushrooms, and Chinese sausage, wrapped in lotus leaves and steamed.

• Lo Mein: Soft wheat noodles stir-fried with vegetables, meat, or seafood.

• Lotus Root (Renkon): A crunchy root vegetable often used in tempura or stews.

• Luggage Allowance: The maximum weight or size of baggage allowed by an airline.

• Lutefisk: Dried fish (usually cod) treated with lye, then rehydrated and cooked, a traditional Christmas dish.

• Lychee: A sweet fruit sometimes used in desserts or drinks.

M

• Mango Pomelo Sago: A popular dessert made with mango, pomelo, sago pearls, and coconut milk.

• Mapo Tofu: A spicy Sichuan dish of soft tofu cooked with minced pork and chili bean paste.

• Masala Dosa: A dosa stuffed with spiced potato filling, served with chutney and sambar.

• Mileage: The distance traveled, often used in frequent flyer programs.

• Miso Soup: A savory soup made with miso paste, tofu, seaweed, and green onions.

• Mochi: Chewy rice cakes made from glutinous rice, often filled with sweet red bean paste.

• Mooncake: A traditional pastry eaten during the Mid-Autumn Festival, filled with lotus seed paste or salted egg yolk.

• Motel: A roadside hotel designed for motorists, often with parking near rooms.

• Multekrem: A dessert made with cloudberries and whipped cream.

• Mutton Rogan Josh: A Kashmiri curry made with tender mutton, yogurt, and aromatic spices.

• Mølje: A dish made from boiled cod liver, roe, and fish, often served with potatoes.

N

• Naan: A leavened flatbread baked in a tandoor, often brushed with butter or garlic.

• Nai Cha (Milk Tea): A strong, creamy tea made with evaporated or condensed milk, a Hong Kong staple.

• Natto: Fermented soybeans with a strong flavor and sticky texture, often eaten with rice.

• Nian Gao (Sticky Rice Cake): A sweet or savory cake made from glutinous rice, often eaten during Chinese New Year.

• Nigiri Sushi: Hand-pressed sushi with a slice of raw fish or other toppings over vinegared rice.

• Nihari: A slow-cooked meat stew, often eaten as a breakfast dish in North India.

• No-Frills: A basic service or airline that offers low-cost travel with minimal extras.

• Nomad: A person who travels frequently, often without a permanent home.

• Noodles with Wontons: A classic dish featuring springy egg noodles and shrimp-filled wontons in a clear broth.

• Nordlandsløk (Nordland Onion): A type of onion grown in northern Norway, known for its sweet flavor.

• Norsk Kaldtbord (Norwegian Cold Table): A buffet-style meal featuring cured meats, fish, cheeses, and salads.

O

• Obbattu (Puran Poli): A sweet flatbread stuffed with a mixture of lentils, jaggery, and cardamom.

• Okonomiyaki: A savory pancake made with cabbage, batter, and various toppings like pork, seafood, or cheese.

• Omelett: A simple omelet, often filled with ham, cheese, or vegetables.

• Onigiri: Rice balls filled with ingredients like pickled plum, salmon, or tuna, often wrapped in seaweed.

• Onion Pakora: Deep-fried fritters made with sliced onions coated in chickpea flour batter.

• Orange Chicken: A popular Chinese-American dish of crispy chicken coated in a sweet and tangy orange sauce.

• Ostehøvel: A cheese slicer invented in Norway, used to cut thin slices of cheese.

• Outbound Flight: The departing flight of a journey.

• Overbooking: When an airline sells more tickets than available seats.

• Ox-Tail Soup: A hearty soup made with braised oxtail, vegetables, and herbs.

• Oyster Sauce: A thick, savory sauce made from oysters, often used in stir-fries and marinades.

P

• Pani Puri: A popular street food of hollow puris filled with spicy tamarind water, chutney, and potatoes.

• Panko: Japanese breadcrumbs used for coating fried foods like tonkatsu (breaded pork cutlet).

• Passport: An official document issued by a government, certifying the holder’s identity and citizenship for international travel.

• Pav Bhaji: A Mumbai street food of spiced vegetable mash (bhaji) served with buttered bread rolls (pav).

• Peking Duck: A famous dish of crispy roasted duck served with pancakes, hoisin sauce, and scallions.

• Per Diem: A daily allowance for expenses while traveling.

• Pineapple Bun (Bo Luo Bao): A sweet, soft bun with a crispy, sugary topping (no actual pineapple inside).

• Pinnekjøtt: Salted and dried lamb ribs, traditionally steamed and served with potatoes and rutabaga during Christmas.

• Pork Belly (Buta No Kakuni): Braised pork belly, often served with soy sauce and ginger.

• Pølse (Sausage): A popular street food, often served in a hot dog bun with toppings like ketchup, mustard, and fried onions.

Q

• Quail Eggs (Uzura No Tamago): Often served as a street food snack, skewered and grilled or boiled.

• Quarantine: A period of isolation to prevent the spread of disease, often required when entering a country.

• Quesadilla (Chinese-style): A fusion dish combining Chinese flavors with Mexican-style quesadillas.

• Queue: A line of people waiting for service, such as check-in or boarding.

• Quiche (Norwegian-style): A savory pie made with eggs, cream, and fillings like smoked salmon or vegetables.

• Quinoa Upma: A healthier twist on the traditional South Indian upma, made with quinoa instead of semolina.

R

• Rajma: A North Indian dish of red kidney beans cooked in a thick, spicy tomato gravy, often served with rice.

• Ramen: Noodle soup with various broths (soy sauce, miso, salt, or tonkotsu) and toppings like pork, egg, and green onions.

• Rasgulla: Soft, spongy cheese balls soaked in sugar syrup, a popular Bengali dessert.

• Red Bean Soup: A sweet dessert soup made from red beans, often served hot.

• Rakfisk: Fermented fish, usually trout or char, often served with flatbread, sour cream, and onions.

• Red-Eye Flight: An overnight flight that typically departs late at night and arrives early in the morning.

• Rice Crackers (Senbei): Crunchy snacks made from rice, often flavored with soy sauce or seaweed.

• Rice Noodles (Mi Fen): Thin, translucent noodles used in dishes like stir-fries and soups.

• Roast Goose: A Cantonese delicacy of succulent, crispy-skinned goose, often served with plum sauce.

• Round Trip: A journey to a destination and back to the starting point.

• Rømmegrøt: A rich, sour cream porridge often served with butter, sugar, and cinnamon.

S

• Sashimi: Thinly sliced raw fish or seafood, often served with soy sauce and wasabi.

• Satay: Skewered and grilled meat, often served with peanut sauce.

• Sambar: A lentil-based vegetable stew, a staple in South Indian cuisine.

• Samosa: Deep-fried pastry filled with spiced potatoes, peas, and sometimes meat.

• Schengen Visa: A visa that allows travel within 26 European countries.

• Sichuan Hot Pot: A spicy version of hot pot, featuring a fiery broth made with Sichuan peppercorns and chili oil.

• Sild (Herring): Pickled or marinated herring, a staple in Norwegian cuisine.

• Smalahove: A traditional dish made from a sheep’s head, often served with potatoes and rutabaga.

• Siu Mai: A type of dim sum dumpling filled with pork and shrimp, topped with crab roe or fish roe.

• Soba: Thin buckwheat noodles served hot or cold, often with a dipping sauce.

• Spring Rolls: Crispy, deep-fried rolls filled with vegetables, meat, or seafood.

• Stopover: A break in a journey, often longer than a layover, allowing time to explore the stopover city.

T

• Takoyaki: Ball-shaped snacks filled with diced octopus, tempura scraps, and green onions, topped with sauce and bonito flakes.

• Tandoori Chicken: Chicken marinated in yogurt and spices, cooked in a tandoor (clay oven).

• Tea Eggs (Cha Ye Dan): Hard-boiled eggs steeped in tea, soy sauce, and spices, creating a marbled pattern.

• Tempura: Lightly battered and deep-fried seafood or vegetables, often served with a dipping sauce.

• Thali: A platter featuring a variety of dishes, including curries, bread, rice, and desserts.

• Tofu Fa: A silky, soft tofu dessert served with ginger syrup or sugar.

• Torsk (Cod): A popular fish in Norway, often served boiled, baked, or fried.

• Transit: The act of passing through a place without staying for an extended period.

• Travel Insurance: A policy that covers unexpected events like trip cancellations, medical emergencies, or lost luggage.

• Trollkrem: A dessert made from lingonberries and whipped egg whites, often served with cloudberries.

• Turnip Cake (Lo Bak Go): A savory dim sum dish made from shredded radish and rice flour, often pan-fried.

U

• Udon (Japan): Thick wheat noodles served in a hot broth or cold with a dipping sauce.

• Udon: Thick, chewy Japanese noodles often served in Hong Kong-style hot pots or stir-fries.

• Ugnsstekt Laks (Oven-Baked Salmon): Salmon baked with herbs, lemon, and butter, a simple and classic dish.

• Unagi: Grilled eel, often served over rice (unadon) or as sushi.

• Upgrade: Moving to a higher class of service, such as from economy to business class.

• Upma: A savory South Indian breakfast dish made from semolina, vegetables, and spices.

• Undhiyu: A Gujarati mixed vegetable dish, traditionally cooked upside down in an earthen pot.

• Urban Exploration: Traveling to explore cities and their cultural, historical, or modern attractions.

V

• Vacation Package: A pre-arranged travel plan that includes accommodations, transportation, and activities.

• Vada Pav: A Mumbai street food of spicy potato fritters (vada) served in a bread roll (pav).

• Vafler (Waffles): Heart-shaped waffles often served with brunost, jam, or sour cream.

• Vegetable Stir-Fry: A quick and healthy dish of mixed vegetables cooked in a wok with garlic and soy sauce.

• Vegetable Tempura: Tempura made with vegetables like sweet potato, eggplant, and bell peppers.

• Vegetarian Dim Sum: A variety of meat-free dim sum options, such as mushroom dumplings or steamed vegetable buns.

• Viltgryte (Game Stew): A stew made with game meat like reindeer or elk, often served with potatoes.

• Vindaloo: A spicy Goan curry made with meat, vinegar, and chili peppers.

• Visa: An official document or stamp in a passport allowing entry into a country.

W

• Wagyu: High-quality Japanese beef known for its marbling and tenderness.

• Walking Tour: A guided or self-guided tour on foot, often exploring a city or natural area.

• Water Chestnut Cake: A sweet, jelly-like dessert made from water chestnut flour.

• Wasabi: A pungent green paste made from Japanese horseradish, often served with sushi and sashimi.

• Whale Meat (Hvalkjøtt): See Hvalbiff.

• White Cut Chicken (Bai Qie Ji): A Cantonese dish of poached chicken served with ginger and scallion sauce.

• White Dhokla: A savory steamed snack made from rice and urad dal, similar to idli but softer.

• Wonton Noodle Soup: A comforting dish of thin noodles and shrimp-filled wontons in a clear broth.

• World Heritage Site: A landmark or area recognized by UNESCO for its cultural or natural significance.

X

• Xacuti: A Goan curry made with roasted spices, coconut, and meat or vegetables.

• Xian Bing (Pan-Fried Buns): Crispy buns filled with meat or vegetables.

• Xiao Long Bao (Soup Dumplings): Delicate dumplings filled with pork and hot broth, a Shanghai specialty.

• Xmas Cake (Japanese-style): A light sponge cake topped with whipped cream and strawberries, popular during Christmas.

• Xmas Cookies (Julekaker): A variety of cookies baked during the Christmas season, including gingerbread and krumkake.

• X-ray Screening: Security checks at airports using X-ray machines to scan luggage and personal items.

Y

• Yakhni Pulao: A fragrant rice dish cooked with meat broth and spices, popular in Kashmir.

• Yakitori: Skewered and grilled chicken, often seasoned with salt or a sweet soy-based sauce.

• Yoghurt (Yoghurt): Often enjoyed with muesli or fruit for breakfast.

• Youth Hostel: Budget accommodations specifically designed for young travelers.

• Yacht Charter: Renting a yacht for private travel or events.

• Youtiao: Deep-fried dough sticks, often eaten with congee or soy milk for breakfast.

• Yuanyang: A drink combining coffee and tea, a unique Hong Kong creation.

• Yuzu: A citrus fruit used in sauces, dressings, and desserts for its unique flavor.

Z

• Zafrani Pulao: A rich, aromatic rice dish flavored with saffron, nuts, and dried fruits.

• Zaru Soba: Cold soba noodles served on a bamboo tray with a dipping sauce.

• Zhajiangmian: A Beijing dish of noodles topped with a savory soybean paste and minced pork.

• Ziplining: An adventure activity where participants glide along a cable, often through forests or over valleys.

• Zongzi: Sticky rice dumplings wrapped in bamboo leaves, often filled with meat or beans, traditionally eaten during the Dragon Boat Festival.

• Zoni: A traditional soup eaten during New Year’s, often containing mochi and vegetables.

• Zoo: A facility where animals are housed for public viewing, often a tourist attraction.

• Zucchini (Squash): Used in modern Norwegian dishes, often roasted or grilled as a side.