Ancient dishes

thumb|Koya-dofu Koya-dofu (kōya-dōfu, 高野豆腐 in Japanese) also known as Shimi-dofu, Kori-dofu, or Koyasan-dofu is frozen-dried tofu, a Japanese pantry staple and an important ingredient in Buddhist vegetarian cookery. It originated from Japan. It is made of soy, coagulants, and baking soda. It looks like a hard sponge and needs to be soaked before use. It is mainly used in stews and soups.

thumb|200x200px|Rihaakuru Rihaakuru (; pronounced ) is a tuna-based thick sauce. The color varies from light brown to dark brown. It is a traditional dish of Maldivian cuisine, consumed almost daily in every household in Maldives and in Minicoy since ancient times. Rihaakuru is produced as a by-product of the processing of tuna.

describes the food and preparation the Muisca elaborated.

ancien roman food or feeding

Zythum (from Latin, based on , zŷthos), sometimes also known as zythus or zythos, was a malt beer made in ancient Egypt. The earliest existing records of brewing relate to the production of zythum by ancient Egyptians, .