Takoyaki originated in Osaka in the 1930s, and the name combines the Japanese words “tako” (octopus) and “yaki” (baked). Takoyaki is a ball-shaped snack consisting of a fried batter filled with octopus and other ingredients, such as pickled ginger and green onion. After cooking, the dish is topped with a mayonnaise sauce and sprinkled with bonito flakes.

Located on the country’s southern coast, Marseille is where bouillabaisse was born around the year 600 BCE. At the time, however, the city was a Greek colony, and the dish was referred to as “kakavia.” Traditional preparation includes rockfish, orange zest, fennel seed, and saffron, but vegetables were later added in the 17th century.

Ceviche is believed to have originated over 3,000 years ago in the coastal Peruvian town of Huanchaco. The dish incorporates lime juice, salt, chili, and onions which combine to form a fiery marinade for raw cubed fish known as “leche de tigre” (tiger’s milk). Though ceviche began as a fisherman’s dish, it became more popular inland beginning around 60 years ago.

Fish and chips is a British staple — there are still an estimated 10,000 fish and chip shops located in the U.K., down from a peak of 35,000. The dish is commonly adorned with a sprinkle of salt and splash of malt vinegar, and served with a side of mushy peas. In 1952, a fish and chips shop in West Yorkshire set a Guinness World Record by selling over 10,000 portions in one day.

Combining mussels with a side of French fries, moules-frites is a dish originally eaten by Belgians during the winter months at a time when no other fresh fish was available. The dish is often shared between diners and comes with a side of mayonnaise for dipping. Moules-frites can now be found at many of the country’s friteries (fry shops).

Paella originated in the Valencia region of Spain and is named after the frying pan it’s cooked in. Though traditional recipes originally called the rice to be cooked with chicken and rabbit, modern seafood paellas have become more prominent. The bottom portion of a paella is called “socarrat,” a crisped layer that should be slightly caramelized and scraped from the pan with a spoon.

Not to be confused with the New England-style clam chowder, Manhattan clam chowder is red in color — the milk is swapped out for tomatoes. The first recipe was published in 1934 in a cookbook called “Soups and Sauces.” Not everyone was a fan, however, as a Maine legislator introduced a bill in 1939 outlawing the use of tomatoes in chowder.

Usually caught in colder waters off the coasts of Norway, Iceland, or Newfoundland, bacalhau is a salted and dried cod featured prominently in Portuguese cuisine. Its preparation dates back to the Age of Discoveries from the 1400s to the 1600s, when Portuguese sailors traveled the world,and it’s now a popular dish served in Portugal during holidays like Christmas Eve and Easter.

Wasabi is an herbaceous plant related to cabbage, mustard, and radish. It was originally consumed with sushi since it was believed to help prevent food poisoning. The cultivation of wasabi is limited because of the plant’s restrictive growing environments — only 5% to 10% of sushi restaurants outside of Japan use real wasabi. The rest utilize a cheaper imitation that combines horseradish with mustard, flavoring, and powdered wasabi.

Poke — delicious bowls of rice topped with raw, marinated fish and mixed with vegetables — is popping up just about everywhere these days. Ancient Polynesians prepared a similar dish long before Westerners arrived on the Hawaiian Islands, but the dish as we know it today began to catch on in the 1960s and 1970s and took inspiration from other cultures, particularly Japanese immigrants to Hawaii.