34 Famous Foods That Start With S

Sushi is a traditional Japanese dish containing vinegared rice paired with slices of raw seafood, meat, vegetables, and nori (seaweeds) or soy paper.

Common seafood options in a sushi platter are squid, eel, salmon, tuna, and imitation crab meat. A bowl of soy sauce, pickled ginger, and wasabi are served on the side as a dipping sauce.

Since sushi comes in numerous varieties, whether it is gluten-free or vegan-friendly isn’t fixed. As a main course dish, sushi requires strict presentation and eating etiquette rules.

Spinach is a healthy leaf vegetable that originated in West Asia and is a close relative of beets and quinoa. Its popularity was significantly boosted by the comic Popeye the Sailor Man in the 20th century.

Spinach is great for both eating raw and using in cooking. Raw spinach is a wonderful ingredient for salads and detox smoothies when mixed with other vegetables.

However, consuming cooked spinach is an easier way to absorb the high iron and calcium content this vegetable offers. Boiled, steamed, roasted, and stir-fried spinach is highly tasty.

Salsa is a common name for various Mexican sauces. Its major ingredients are tomatoes, scallions, onions, chili peppers, and spices.

What is special about salsa is its robust and spicy flavor, a hallmark of Mexican cuisine. Guacamole, a Mexican avocado-based sauce or dip, is arguably the most popular salsa variant.

Low in fat and calories, salsa is a common addition to tortillas, chips, stews, tacos, and various meat and poultry dishes.

Sweet potato is a tuber vegetable cultivated throughout temperate and warm tropical areas, especially in Asia, Africa, Pacific Ocean islands, and the US. The young leaves of the plant are also edible.

Sweet potatoes have papery dark outer skin and white, yellow, orange, and sometimes purple flesh, depending on the varieties.

Roasting, baking, and boiling are popular ways of cooking sweet potatoes. In the US, sweet potatoes candied in brown sugar and marshmallow or mashed sweet potatoes are often served as a side dish on Thanksgiving.

Some US states list sweet potatoes as their state vegetables. Interestingly, there is a distant relation between potatoes and sweet potatoes.

Soybean is the edible seed of a legume plant native to East Asia. Offering a high content of protein and fiber, soybeans are considered a cheap yet nutritious food.

People typically use fresh soybeans to make tofu, soybean oil, and soy milk. The legume is sometimes stir-fried or roasted as a pub snack.

Fermented soybeans offer wider uses. A few notable fermented soybean products are soy sauce, teriyaki sauce, and soybean paste.

However, soy allergy is rather common and should be taken into consideration.

Sashimi is an iconic Japanese dish of raw seafood and meat cut into thin slices and dipped with soy sauce and warm ingredients, such as wasabi and finely grated ginger.

Sashimi is world-renowned for its freshness and uniqueness. Japanese chefs consider it the most refined dish for formal dining occasions, with preparation and serving techniques considered an art.

Since sashimi is made from high-quality meat and served chilled, it offers a delicate and subtle taste experience. The use of strong condiments also helps improve the flavor profile.

Scallop is the common name for a group of species of saltwater clams. In culinary terms, this term refers to the meat inside the shell, which resembles a chunk of cross-sectioned radish.

Scallop meat is white, firm, and juicy, with a pleasantly briny taste. Scallops are often enjoyed raw, thinly sliced, and served in raw dishes like sushi and salami.

Baking, grilling, and pan-searing are favored methods of preparing scallops. As for accompaniments, nothing can beat garlic butter sauce, lemon juice, and white champagne.

Salad is a broad dish category made with various vegetables, such as lettuce, tomatoes, and shallots. Certain salad variations require extra ingredients like meat and seafood, eggs, and cheese.

Many salads are served chilled or at room temperature and go with a sauce as dressing. Nearly all cuisines have their own salad versions for side dishes or appetizers.

There are six types of salads: green salads, fruit salads, rice and pasta salads, bound salads, dinner salads, and dessert salads.

Sunflower seed is the seed of a sunflower (which is technically a fruit) that is harvested off the flower head and then dried in the sun. Each edible kernel is contained in a teardrop-shaped, black, hard shell.

Sunflower seeds are usually roasted to enjoy as a snack. The kernels have a crunchy texture and slightly sweet and savory taste, with a mild buttery aroma. Cinnamon, salt, or cheese are their additional flavorings.

This seed variety also tastes good on salad, ice cream, sorbets, melted chocolate, and baked goods.

Sherbet, or sherbert, is a popular summer treat consisting of iced water flavored with syrup, fruit juice, wine, and honey. Milk or buttermilk is added to increase the smooth and creamy consistency.

Prepare sherbet with your fruit of choice, such as raspberries, strawberries, oranges, etc. Don’t forget to serve this frozen dessert on a plate with chocolates, grated nuts, and extra fresh fruits.

Sardine is a group of relatively small, silver fish species that live in large schools in the sea. The fish is used primarily for human consumption in many countries. Fresh sardines are directly grilled or dried, smoked, or canned for preservation.

Naturally rich in omega-3 fatty acids and essential nutrients, sardines are a perfect choice for keto or paleo diets and are recommended for pregnant women and children.

Sardines have a salty taste with a soft and chewy texture, and they can be prepared in various ways, such as canned, topped on pizzas, filled in tacos, or mixed into pasta.

Shallot is a small bulb vegetable widely used in many countries, particularly in French and Asian cuisines. Raw shallots have a peppery, umami, and slightly sweet flavor. Their texture is crunchy and juicy.

In Asia, locals pickle shallots or add this flavor-building vegetable to pickled cucumbers. Deep-fried shallots are a common garnish and flavoring for congees, salads, and many other dishes. Raw slices of shallots are a great addition to fish sauce or grilled meat.

Shallots are a close relative of onions and make a fantastic onion substitute in many dishes, such as pizzas, salads, and pasta dishes.

S’more, or smore, is a popular camping snack consisting of melted marshmallows and chocolate sandwiched in a pair of graham crackers.

Its name is the short form of “some more,” suggesting how delicious and irresistible this snack is.

Gathering around the cozy campfire, having a casual chat, and preparing s’mores together are staple American camping activities.

String bean refers to long pods of beans harvested from various species of common beans when the beans inside the pod are still immature and vibrantly green. Its other popular names include green bean and snap bean.

String beans vary in length and shape depending on the species. Runner beans (hyacinth beans) have pods as long as 10 centimeters. Asparagus bean pods have an exceptional length of nearly 50 centimeters.

String beans are a widely consumed vegetable around the world. They are eaten raw, boiled, steamed, baked, and grilled into various delicious dishes. In China, string beans are pickled in vinegar and served as a side dish.

String beans are also a significant ingredient in soups, stews, rice dishes, and casseroles. In the Northern US, string beans are often seen on the dining table at Thanksgiving.

Sauerkraut is a German national dish that is basically with pickled cabbage. Cabbage is julienned and fermented with lactic acid bacteria in the same way Korean kimchi and American pickles are made.

Outside Germany, sauerkraut is also well-known under different names in Eastern European and Baltic countries, including Poland, Ukraine, and Russia.

In terms of culinary uses, sauerkraut is a side dish, a dumpling or pastry filling, a soup flavoring, and a condiment for meaty dishes. This pickled cabbage dish is often paired with Thanksgiving turkeys in Maryland (the US).

Seaweed refers to many algae species that grow in the ocean or brackish water. Many varieties are edible and consumed as a significant part of dietary meals around the world.

Seaweeds generally have a salty taste and crunchy texture, so they are usually mixed into fresh-tasting salads or added to soups. One of them is miyeok-guk (Korean traditional seaweed soup), a staple Korean birthday dish.

Sea grapes, sea lettuce, and nori (seaweed sheets to wrap kimbap and sushi) are a few notable seaweed types.

Sage, also known as garden sage or golden sage, is a herb coming from an evergreen bush in the mint family. Its taste and aroma are powerful, with piney, woodsy, minty, and slightly peppery notes.

In Britain and America, this soft and gray-green herb is among the essential herbs with rosemary, thyme, and parsley. Dried sage adds a note of peppery and tangy savoriness to meat dishes or stuffings for holiday turkeys and chicken.

People also use chopped sage for various purposes, like making sage butter or adding to soups as a flavoring. Some people even use sage to prepare scented tea.

Star fruit, also known as carambola, is a tropical fruit hailing from Southern Asia and Southeast Asia.

A star fruit usually has five ridges, creating a star-like shape when cut in a cross direction. Immature fruits are green and gradually change to yellow till fully ripe. Ripe star fruits are sweet yet tinged with some tartness and sharpness.

Young star fruits’ flesh is firm, crunchy, and extremely juicy. Due to their taste and texture, unripe star fruits are eaten whole and usually dipped in a sipping mixture of rock salt, chili flakes, and other spices.

Various salads, iced drinks, and cocktails feature ripe or unripe star fruits.

Serrano pepper is a famous chili pepper originating in the mountainous areas of Mexican states. Among the most used chilies in Mexican cuisine, this chili pepper appears in various salsa, hot sauces, and salads. Roasted and pickled serrano peppers are also popular.

A typical serrano pepper pod ranges between 4 and 5 centimeters in length. Depending on the varieties, this chili pepper variety is brown, yellow, orange, or red when fully mature. In addition, serrano peppers boast more flesh than most other types of chiles.

On the Scoville heat level, serrano peppers’ pungency scores range from 10.000 to 23.000 units, which is five times higher than its cousin jalapenos. As a close relative of jalapenos, serrano peppers are an excellent jalapeno substitute.

Shabu-shabu is a savory Japanese hot pot that includes thinly sliced meat and various types of vegetables cooked in water or stock. Soy sauce or sesame seed-based sauce is its standard accompaniment.

The name shabu-shabu came from the sound “swish wish” of boiling water in the pot.

Beef is the traditional choice of meat, with high-end versions featuring wagyu beef. Chicken and seafood are also favored.

For vegetables, tofu, Chinese cabbages, mushrooms, and carrots are popular shabu-shabu ingredients. In some places, traditional Japanese foods such as udon, mochi are served along with the hot pot.

Star anise is a globally popular spice. This spice comes from the dried, star-shaped fruit of an evergreen plant native to Northeast Vietnam and Southern China. The fruits are picked before fully ripening, sun-dried, and develop a brown chocolate color and a wooden look.

Star anise bears a licorice-like flavor with a combination of sweetness and spiciness and a very strong aroma.

In China, star anise is a ubiquitous spice for meat marinade and an integral part of Chinese five-spice powder. In Vietnam, star anise is a must-have spice in making traditional noodle soup, pho.

In many Western cuisines, aromatic star anise is ideal for preparing mulled wine, tea, and coffee.

Saffron is the most exquisite and expensive spice in the world, with one kilogram fetching thousands of dollars or more.

The premium spice is collected from the flowers of a plant native to Greece and Central Asia. Hand-picking these flowers is extremely labor-intensive, and it costs around 150.000 flowers to produce a kilogram of saffron.

Saffron is a prized ingredient used as a flavoring and coloring agent in various dishes. Its aroma is described as honey with a metallic or hay-like undernote, while its taste is delicately sweet and earthy.

Soba is a traditional Japanese noodle made from buckwheat and used as the major ingredient in various dishes.

Soba noodles are served either hot or cold in the dish. Locals usually top cold noodles with sesame seeds, grated radish, etc, and dip them with soy sauce and mirin. Such dishes are commonplace in the summer.

Hot soba noodle dishes usually refer to noodle soups, in which the noodles are served in hot broth with various toppings.

Semifreddo, literally “half-cold,” is a class of frozen desserts in Italian cuisine. Its main ingredients include egg yolk, sugar, and cream, with optional ingredients like fruits, nuts, and chocolate.

Semifreddo is a fancy dessert with a beautiful food presentation. Its consistency is quite similar to a frozen mousse.

Semifreddo was created around the 19th century but only became famous by the early 20th century.

Sachertorte is an Austrian chocolate cake and a well-known example of Viennese cuisine.

The cake includes layers of soft, fluffy chocolate sponge cake filled with red-brown apricot jam and finished with chocolate icing. A dollop of unsweetened whipped cream is served on the side to complement the beautiful look and decadent taste.

Sea urchin, or sea hedgehog, is a sea animal that resembles a spiky ball. There are about 950 species of sea urchin, but only a handful of them are edible. The edible part is fairly expensive and lies within the shell, known as sea urchin roe or coral.

This premium seafood is full of umami-ness and savory ocean flavors. Japanese people have a strong liking for sea urchins, serving them as part of high-class sashimi or sushi.

Sea cucumber is a marine species that has dark leathery skin and an elongated body that resembles a cucumber, hence the name.

Notable characteristics of sea cucumbers include their very neutral taste and gelatinous yet solid texture when cooked. With the right spices and seasonings, this seafood is quite a memorable treat.

Sea cucumbers can be eaten raw, boiled, pickled, fried, or stewed in soups. Many Asian cuisines consider this seafood a delicacy.

Sapote is a tropical fruit native to Central and South America, though it is distributed over many countries these days.

Ripe sapotes have creamy, juicy flesh and overwhelming sweetness reminiscent of brown sugar, which is interesting because the flesh is also brown in color.

Green sapotes have an acrid taste and sappy flesh, but the fruits continue to ripen if left alone.

Salal, also known as shallon or gaultheria, is a sweet berry found in coastal and cliff areas from Northern California up to Alaska.

The berry fruit bears a striking resemblance to blueberries, but its color is blackish blue and is quite hairy on the outer skin. The peak season for salal berries is from August to September.

Satsuma, or mandarin orange, is a citrus fruit with a flat body, thin skin, and relatively few seeds. This citrus fruit is cultivated worldwide in many subtropical areas in Asia and the Americas.

Satsuma oranges are extremely juicy and sweet. Besides being consumed fresh, they lend their freshness to various salads, desserts, and baked goods.

Satsuma oranges are abundant in winter, with peak season from October to December. Look for the best fruits with a puffy, heavy shape and tight, firm peel.

Sofrito, also known as sofregit or refogado, is a sauce prepared by sauteing or stir-frying finely chopped aromatic ingredients into a viscous mixture. This sauce is very common in Mediterranean and Latin cooking.

The main sofrito ingredients change from place to place, with garlic, onions, peppers, tomatoes, bay leaves, and olive oil as the core ones.

Sofrito offers great uses in stir-frying, adds more flavor to stews and meat dishes, or serves as a spread on toasted bread.

Sosatie is an iconic South African dish featuring skewered meat grilled or pan-fried in a BBQ setting.

To prepare sosatie, lamb or mutton is cut into bite-sized chunks and marinated overnight in a mixture of tamarind juice, fried onion, chilies, garlic, and curry leaves.

The meat is sometimes skewered with other ingredients, such as red onions, peppers, prunes, and dried apricots.

Sprout is a young vegetable that germinates from moist seeds or beans. Mung bean sprouts are among the most popular varieties.

A common sprouting technique is to place mung beans in a jar and cover with a cloth or mesh strainer, then add water to soak the beans completely. Drain the beans daily, and repeat the process.

This technique takes about 4-6 days to produce crunchy, juicy mung beans. The higher the temperature is, the faster the seeds germinate.

In general, sprouts have a vegetal sweetness and are one of the most ubiquitous homegrown foods. Many Asian cuisines feature sprouts, particularly in China, Korea, and Southeast Asia.

Sprouts are an ideal ingredient for stir-fried dishes, dumpling fillings, or rolls and wrap dishes.

Salmorejo is a Spanish soup or sauce made of pureed tomatoes, bread, garlic, salt, and olive oil. This simple and affordable soup is orange-red in color and extremely smooth and creamy in texture.

Salmorejo is typically served cold and sometimes topped with Spanish ham (jamon) or diced hard-boiled eggs.

Do you want to explore more dishes, fruits, and vegetables with S at the beginning of their names? Then read on for more information!