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Korean cuisine can be spicy. Red pepper paste(Gochujang),sesame oil, green onion, soy sauce, fish sauce, bean paste, garlic, and ginger are just some of the many seasonings Koreans use to flavor their dishes. 

Italian cuisine varies. Each region has its own specialties. Most commonly used ingredients are fresh produce (tomatoes, garlic etc) and herbs (basil, oregano, rosemary) olive oil, dried and fresh pasta, aged cheeses, dried and cured meats.

Greek cuisine uses a variety of vegetables. As well as olive oil, lemons, oregano, dill, grains, wine, fish and meat (including lamb, poultry, veal, beef, rabbit, and pork).

Japanese cuisine is often described as having Umami flavor. Many foods are seared, boiled or eaten raw. Some ingredients the Japanese use are miso, soy sauce, wasabi, matcha tea,mushrooms, seaweed, bonito flakes, and bonito broth.

Moroccan cuisine sometimes uses a clay cooking pot called a Tagine. Meats are cooked with assorted spices, legumes, vegetables, or fruits. Common ingredients are: tomatoes, peppers, pumpkin, olive oil, herbs, spices, eggs, honey, grains, couscous, legumes, fragrant waters.

Bread is a staple in Spanish cuisine. The Spanish diet is a relatively healthy one. Common ingredients are fresh seafood, fresh meats as well as dried and cured ham (Serrano), olives and olive oil, rice and legumes, cheeses, quince paste, paprika and saffron.