Raw foods

thumb|Sashimi on a Shigaraki ware plate thumb|Sashimi combo of slices of assorted fish, served on a wooden plate is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.

Coleslaw or cole slaw (from the Dutch term , meaning 'cabbage salad'), also widely known within North America simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. This dish originated in the Netherlands in the 18th century. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.

milk that has not been pasteurized, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life

species of alga

juice contained in or squeezed from vegetables

Crudités (, ) are French appetizers consisting of sliced or whole raw vegetables which are typically dipped in a vinaigrette or other dipping sauce. Examples of crudités include celery sticks, carrot sticks, cucumber sticks, bell pepper strips, broccoli, cauliflower, radish, fennel, baby corn, and asparagus spears. Sauces used for dipping include bagna càuda and pinzimonio.

type of bread

Chinese shrimp dish

traditional raw sugar obtained by evaporating water from sugarcane juice

thumb|Kōhaku namasu Thin strips of pickled daikon radish and carrot is a Japanese dish consisting of thinly sliced uncooked (nama) vegetables and seafood, marinated in rice vinegar (su) for several hours, pickling them slightly. Namasu was brought to Japan from China during the Nara period (710-794).

chocolate products not subjected to temperatures above 118F during manufacturing

any type of uncooked muscle tissue of an animal used for food

is a dish of the Ainu people of northern Japan, consisting of seafood that is frozen outdoors, sliced like sashimi, and served with soy sauce and water peppers.

Negitoro () is a Japanese dish of minced raw tuna made from toro (the fatty parts of tuna), which is served with negi (green onion). It is typically served with rice, often as sushi or as rice bowl topping called negitorodon.