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{
"count": 6343,
"next": "https://worldfood.guide/api/dishes/?format=api&page=140",
"previous": "https://worldfood.guide/api/dishes/?format=api&page=138",
"results": [
{
"name": "Japanese Milk Pudding",
"othernames": "",
"ingredients": "milk, heavy cream, sugar, gelatin, vanilla",
"description": "Japanese milk pudding is a Japanese dessert made with milk, heavy cream, sugar, gelatin, vanilla. The texture is very soft and melts in the mouth.It is very delicious.",
"uri": "https://worldfood.guide/dish/japanese_milk_pudding"
},
{
"name": "Japchae",
"othernames": "잡채,Chop chae, Chap chae, Jabchae, Chapchae",
"ingredients": "cellophane noodles, oil, vegetables",
"description": "Japchae is a Korean dish made from sweet potato noodles. It is Korean royal cuisine. It can be served with beef, and flavored with soy sauce, and sweetened with sugar. It is usually served garnished with sesame seeds and slivers of chili. It may be served hot or cold.",
"uri": "https://worldfood.guide/dish/japchae"
},
{
"name": "Jarret De Boeuf",
"othernames": "",
"ingredients": "beef, vegetables, spices, oil.",
"description": "Jarret de boeuf is a traditional Chadian stew consisting of beef cooked with vegetables such as carrots, sweet potatoes, leeks, and aubergines. The stew should be cooked for at least two hours until the meat and vegetables become tender. It is recommended to serve the dish in bowls and pair it with fufu or rice.",
"uri": "https://worldfood.guide/dish/jarret_de_boeuf"
},
{
"name": "Jarritos",
"othernames": "",
"ingredients": "water",
"description": "Jarritos is a popular brand of soft drink in Mexico, founded in 1950 by Don Francisco \"El Güero\" Hill and now owned by Novamex, a large independent bottling conglomerate based in Guadalajara, Jalisco, property of the Hill & ac. Co. It is also distributed in some areas of Mexico by the Pepsi Bottling Group and Cott. Wikipedia",
"uri": "https://worldfood.guide/dish/jarritos"
},
{
"name": "Jasha Maru",
"othernames": "Jasha Maroo",
"ingredients": "chicken, garlic, shallots, ginger, leeks, tomatoes, red chilies",
"description": "Bhutanese spicy chicken stew or known as jasha maroo. Bhutanese cuisine somehow has influences from both India and the Chinese. \n\n\nhttp://whattocooktoday.com/bhutanese-spicy-chicken-stew-jasha-maroo.html",
"uri": "https://worldfood.guide/dish/jasha_maru"
},
{
"name": "Jasmine Tea",
"othernames": "",
"ingredients": "jasmine blossoms",
"description": "It is tea scented with aroma from jasmine blossoms to make a scented tea. Typically, jasmine tea has green tea as the tea base; however, white tea and black tea are also used. The resulting flavour of jasmine tea is subtly sweet and highly fragrant. It is the most famous scented tea in China.",
"uri": "https://worldfood.guide/dish/jasmine_tea"
},
{
"name": "Jaynagarer Moa",
"othernames": "Joynagar-er Moa",
"ingredients": "date palm jaggery, kanakchur khoi, dry fruits, nuts, ghee. puffed rice",
"description": "Moa is a delicious dry concoction made out of jaggery, puffed rice, and ghee that is packed together into a round delicious ball. We recommend the seasonally available Joynagar-er Moa which is perhaps one of the tastiest Bengali sweets you will ever try. This specific type is also dotted with dry fruits and nuts. Moa can be made with 'muri' or 'Khoi'.",
"uri": "https://worldfood.guide/dish/jaynagarer_moa"
},
{
"name": "Jeera Aloo",
"othernames": "",
"ingredients": "potatoes, cumin seeds, indian spices",
"description": "Jeera Aloo is a typical vegetarian Indian dish which is often served as a side dish and normally goes well with hot puris, chapatti, roti or dal. Its main ingredients are potatoes (aloo), cumin seeds (jeera) and Indian spices. Other ingredients are red chili powder, ginger, coriander powder, curry leaves, vegetable oil and salt",
"uri": "https://worldfood.guide/dish/jeera_aloo"
},
{
"name": "Jeera Pani",
"othernames": "Cumin Water",
"ingredients": "molasses, sugar, water, lemon juice, tamarind paste, cumin powder",
"description": "This cumin water drink boasts fresh, lively flavors and is generally served as an appetizer or welcome drink.It is a traditional summer drink in Bangladesh.It is a Tangy, sweet, spicy, and refreshing. Mixture of Tamarind, molasses,mint, flavored with roasted cumin powder and black salt",
"uri": "https://worldfood.guide/dish/jeera_pani"
},
{
"name": "Jeera Rice",
"othernames": "",
"ingredients": "rice",
"description": "Jeera rice is basically rice flavored with cumin and lightly spiced with whole garam masala",
"uri": "https://worldfood.guide/dish/jeera_rice"
},
{
"name": "Jellied Eels",
"othernames": "",
"ingredients": "eels, vinegar",
"description": "Jellied Eels is a traditional English dish that originated in the 18th century, primarily in the East End of London. The dish consists of chopped eels boiled in a spiced stock that is allowed to cool and set, forming a jelly. It is eaten cold.Jellied eels were always considered a regional dish, much like haggis is to Scotland, mushy peas are to northern England and laverbread is to Wales.Served either hot or cold, jellied eels are prepared by boiling chopped eels in water and vinegar and then adding lemon, nutmeg, and other spices to make a fish stock. The stewing liquid becomes solid and forms a jelly-like substance when cooled. the dish tastes best with chili vinegar.\n\nsource url: https://en.wikipedia.org/wiki/Jellied_eels",
"uri": "https://worldfood.guide/dish/jellied_eels"
},
{
"name": "Jello Salad",
"othernames": "Gelatin Salad, Jelly Salad, Congealed Salad, Jell-o Salad, Molded Salad",
"ingredients": "gelatin, fruit, carrots, cottage cheese, cream cheese, marshmallows, nuts",
"description": "Jell-O salad actually goes back quite some time (and for the purpose of this story, we’re focusing on American Jell-O dishes rather than French aspic dishes). In 1904, a recipe called “Perfection Salad“ became popular. Utah named Jell-O the official state snack.\n\nhttp://www.huffingtonpost.com/2012/09/18/jello-salad_n_1878210.html",
"uri": "https://worldfood.guide/dish/jello_salad"
},
{
"name": "Jelly",
"othernames": "",
"ingredients": "fruit, sugar",
"description": "Jelly refers to a clear or translucent fruit spread made from sweetened fruit (or vegetable) juice—thus differing from jam by excluding the fruit's flesh—and is set by using its naturally occurring pectin, whereas outside North America jelly usually refers to a gelatin-based dessert, though the term is also used to refer to clear jams such as blackcurrant and apple. In the United Kingdom, redcurrant jelly is a condiment often served with lamb, game meat including venison, turkey and goose in a festive or Sunday roast. It is essentially a jam, set with pectin from the fruit, and is made in the same way, by adding the redcurrants to sugar, boiling, and straining.",
"uri": "https://worldfood.guide/dish/jelly"
},
{
"name": "Jeonbokjuk",
"othernames": "Jeonbok-juk, Abalone Porridge, 전복죽",
"ingredients": "abalone, rice",
"description": "Jeonbok-juk is a variety of juk, or Korean porridge, made with abalone and white rice. Abalone is regarded as a high quality ingredient in Korean cuisine and was often presented as a gift to the king of Korea. The dish is a local specialty of Jeju Island where abalones are commonly harvested. Wikipedia",
"uri": "https://worldfood.guide/dish/jeonbokjuk"
},
{
"name": "Jeongol",
"othernames": "jjigae, 찌게",
"ingredients": "beef, vegetables, mushrooms, broth",
"description": "Jeongol is a category of elaborate stews or casseroles in Korean cuisine. It is similar to the category of Korean stews called jjigae, with the main difference being that jjigae are generally made with only a single main ingredient but jeongol usually made with a variety of main ingredients.",
"uri": "https://worldfood.guide/dish/jeongol"
},
{
"name": "Jeow Bong",
"othernames": "",
"ingredients": "galangal",
"description": "Jeow Bong is a sweet and spicy Lao chili paste made with Lao chilies, galangal and other ingredients commonly found in Laos. Its distinguishing ingredient, however, is water buffalo skin. It is eaten usually by dipping Lao sticky rice or a raw/parboiled vegetable in it. It's also a condiment for a Lao riverweed snack called Kaipen. Jeow bong lasts for a long time, does not spoil easily and can be either on the spicier or sweeter side, depending who makes it.",
"uri": "https://worldfood.guide/dish/jeow_bong"
},
{
"name": "Jerk Chicken",
"othernames": "",
"ingredients": "chicken",
"description": "Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, vegetables, and tofu. Jerk seasoning principally relies upon two items: allspice (called \"pimento\" in Jamaica) and Scotch bonnet peppers. Other ingredients may include cloves, cinnamon, scallions, nutmeg, thyme, garlic, brown sugar, ginger, and salt.",
"uri": "https://worldfood.guide/dish/jerk_chicken"
},
{
"name": "Jerky",
"othernames": "Beef Jerky",
"ingredients": "meat",
"description": "Jerky is lean trimmed meat that has been cut into strips and dried (dehydrated) to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth before the meat has finished the dehydrating process.",
"uri": "https://worldfood.guide/dish/jerky"
},
{
"name": "Jewish Potato Latke",
"othernames": "",
"ingredients": "potatoes, onions, eggs, bread crumb, potato starch, oil, salt, pepper.",
"description": "Latke is a Jewish dish. Latke is Yiddish for “pancake.” On Chanukah, it is traditional to serve latkes (most often potato) fried in oil to celebrate the Chanukah miracle, which involved the oil of the Temple menorah lasting for eight days instead of just one. It is prepared with potato, onion, egg, bread crumb, potato starch, oil, salt, pepper.",
"uri": "https://worldfood.guide/dish/jewish-potato-latke"
},
{
"name": "Jewish Rye Bread",
"othernames": "New York Rye Bread, Jewish-style Rye Bread, Rye Bread, Sissel Bread, Cissel Bread, Double-baked Rye Bread",
"ingredients": "wheat flour, rye flour, water, yeast, egg wash, salt",
"description": "Jewish rye bread refers to a type of rye bread commonly made in Jewish communities. Due to the diaspora of Jewish people, there are several geographical variations of the bread. The bread is sometimes called Sissel bread or Cissel bread, as Sissel means caraway seed in Yiddish.",
"uri": "https://worldfood.guide/dish/jewish_rye_bread"
}
]
}