Lavash is a thin, unleavened flatbread traditionally baked in a tandoor or sajj. It is commonly found in South Caucasus and West Asia. Beloved by many, the making and sharing of this bread is recognised on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity in Armenia, but also the communities of Azerbaijan, Iran, Kazakhstan, Kyrgyzstan and Turkey. 

An ancient practice spanning thousands of years, lavash is the base for dishes such as meze, wraps, and even desserts!

Did you know: The etymology of Lavash can translate to ‘palm, or flat of the hand’ due to the thinness of the bread. 

Discover Lavash and other Armenian cuisine on our Azerbaijan, Georgia & Armenia: Across the Caucasus tour

Washoku refers to the traditional preparation and practices surrounding food in Japan. It parallels the essential spirit of respect for nature and relates to sustainable use of natural sources and eating local fresh produce. These are traditionally seen during New Year celebrations, where the Japanese welcome deities of the coming year using fresh ingredients, each with a specific meaning, and using special dishes and tableware. 

Examples of Washoku:

• Sushi and Sashimi: Sushi, rice with vinegar and various toppings, and sashimi, thinly sliced raw fish.
• Tempura: Deep-fried seafood and vegetables.
• Onigiri: Rice balls, often filled with various ingredients and wrapped in seaweed.
• Ramen: Noodles in a flavorful broth, often with meat, vegetables, and other toppings.
• Shabu Shabu: A hot pot dish featuring thinly sliced beef and vegetables cooked in a broth.

Explore the incredible food scenes of Osaka, Tokyo and Kyoto on our Japan: Land of the Samuri tour

This delicious dish represents ‘an example of international cultural cooperation’ between four countries who share its heritage: Algeria, Mauritania, Morocco and Tunisia. These tiny, steamed balls of semolina are key in Maghrebi cooking, and Audrey Azoulay, Director-General of UNESCO  said the inclusion of couscous in the list embodies the meaning of UNESCO's list, bringing people closer through shared practices and knowledge:

"This joint registration is a great achievement. It is a strong sign of cultural recognition and it is also a real diplomatic success, on a subject that is so important and symbolic for the peoples of this entire region and far beyond. This consensus shows that cultural heritage can be both personal and exceptional, and transcend borders."

Our Algeria and Tunisia tours are the perfect chance to try couscous a thousand ways!

Everyone remembers their first time tasting ceviche. Tangy lemon meets the softness of raw fish, and the heat of chilli pepper, not forgetting cancha corn nuts for an extra crunch!

This traditional Peruvian dish can be prepared and served at home, or at ‘cervicherias’ where women run the kitchen, and recipes are passed down through generations, often with special training to ensure sustainable management of natural resources.  

Did you know: Ceviche isn't cooked with heat, the citrus juice "cooks" the fish by a process called denaturation, changing its protein structure and texture without heating. This creates a dish that looks and tastes cooked, but is actually raw.

Taste the incredible flavours of Peru during a street tour in Lima on our Peru: Across The Andes to Machu Picchu tour

This is a staple of Central Asian cuisine. There are over 100 types of plov in Uzbekistan, and each region claims it’s own twist on the classic ingredients: long grain rice, onion, carrot and meat (most often mutton). The dish is the centrepiece of many celebrations and get-togethers; no family event is complete without a table filled with plov. Plov, or ‘palov’ culture and tradition has been recognised as it is taught to younger generations and preserves community identity. 

There is a common saying in Uzbekistan that guests may not leave until they have been offered and have eaten plov, so take your appetite on your trip!

You can try your hand at cooking your own plov in Bukhara, on our Uzbekistan: Land of Silk Road Treasures tour 

Honourable mentions:

• Al-mansaf: Jordan
• Qvevri wine making in Georgia
• Dolma: Azerbaijan
• Flatbread in Azerbaijan, Central Asia, Turkey
• Ceremonial Keskek: Turkey
• Tom Yung: Thailand
• Kimjang: South Korea 
• Oshi Palav: Tajikistan
• Airag: Mongolia