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Welcome to our guide on Kokoda, Fiji’s national dish! In this article, we will explore the fascinating facts and history behind this beloved culinary tradition. Kokoda is a dish that holds great significance in Fijian culture, and its flavors and preparation methods have been passed down through generations. The preparation of Kokoda often involves fresh ingredients like coconut milk, lime, and a variety of seafood, making it a vibrant and refreshing dish. Additionally, exploring the lu pulu recipe and culture further highlights the importance of traditional cooking methods in Fijian households. As you dive deeper into these culinary practices, you’ll discover how they reflect the values and traditions of the Fijian people.

Originating from the coastal regions of Fiji, Kokoda is a dish that showcases the vibrant and diverse flavors of the Pacific Islands. It is a refreshing and tangy dish made with raw fish marinated in citrus juices, coconut milk, and a blend of aromatic herbs and spices. The combination of these ingredients creates a unique and delightful taste that is sure to tantalize your taste buds.

Our team at Remitly created this guide as part of our series that celebrates the traditional dishes of our global customers.

Traditional Preparation and Ingredients

Kokoda is traditionally prepared using raw fish, which is marinated in a blend of citrus juices, coconut milk, herbs, and spices. The dish is typically served cold and is a popular appetizer or main course. The fish used in Kokoda can vary, but the most common types of fish used are tuna, snapper, or mahi-mahi. The fish is typically sliced into small pieces and then marinated in lime or lemon juice for several hours, which helps to “cook” the fish and remove any undesirable flavors.

Raw Fish and Coconut Milk: The Key Ingredients

One of the key ingredients in Kokoda is coconut milk. This creamy ingredient helps to balance out the acidity of the lime or lemon juice and adds a smooth texture to the dish. Coconut milk is extracted from freshly grated coconut meat, which is then mixed with water and strained to create a rich, flavorful liquid. In addition to coconut milk, raw fish is also a crucial component of Kokoda. The freshness and quality of the fish used in Kokoda is important, as the fish is consumed raw.

Tangy Lime Juice and Fresh Vegetables

Lime or lemon juice is another essential ingredient in Kokoda. The acid from the citrus juice helps to “cook” the fish and gives the dish its signature tangy flavor. In addition to lime juice, fresh vegetables are also used in Kokoda to add texture and flavor. Tomatoes, onions, and chili peppers are commonly used to add a little bit of heat to the dish, while cucumber and bell peppers add a refreshing crunch.

Spicy Kick: Onions, Tomatoes,  Chili Peppers, and Coriander

Onions, tomatoes, and chili peppers are popular additions to Kokoda, as they add a spicy kick to the dish. These ingredients are typically diced and mixed into the marinade, allowing the flavors to meld together. The heat from the chili peppers can be adjusted to suit individual preferences, making Kokoda a versatile dish that can be customized to suit a variety of tastes.

Coriander is a fragrant herb that is often used to add a burst of flavor to Kokoda. The leaves of the coriander plant have a slightly citrusy flavor that pairs well with the tangy lime juice and creamy coconut milk in Kokoda. Coriander is typically chopped and added to the dish just before serving to add a fresh, herbaceous note to the flavor profile.

Cultural Significance and Culinary Heritage

Kokoda is an important part of Fijian culture and heritage. The dish has been passed down through generations and is still a popular part of traditional Fijian cuisine today. Kokoda is often served during special occasions such as weddings, festivals, and other celebrations. The dish is a symbol of community and family, and its preparation and consumption are often accompanied by cultural rituals and traditions. Kokoda is a delightful gem of Pacific cuisine, and its rich history and cultural significance make it a truly special dish to experience.

Recipe: Traditional Fijian Kokoda

Ingredients:

• 1 lb fresh fish fillets (tuna, snapper, or mahi-mahi), sliced into small pieces
• 1 cup coconut milk
• Juice of 4 limes or lemons
• 1 small red onion, finely diced
• 2 tomatoes, diced
• 1-2 chili peppers, finely chopped (adjust according to spice preference)
• 1 cucumber, diced
• 1 bell pepper, diced
• Handful of fresh coriander leaves, chopped
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the fish pieces with the lime or lemon juice. Make sure the fish is fully submerged in the juice. Cover the bowl and refrigerate for at least 2 hours, or until the fish turns opaque and “cooks” in the citrus juice.
2. In a separate bowl, mix together the coconut milk, diced red onion, tomatoes, chili peppers, cucumber, bell pepper, and coriander leaves. Season with salt and pepper to taste.
3. Once the fish has marinated, drain the excess lime or lemon juice and add the fish to the coconut milk mixture. Gently stir to combine all the ingredients.
4. Cover the bowl and refrigerate for another 30 minutes to allow the flavors to meld together.
5. Before serving, give the Kokoda a final taste and adjust the seasoning if needed.
6. Serve the Kokoda chilled as an appetizer or as a main course with steamed rice or crusty bread.

Enjoy the refreshing and tangy flavors of traditional Fijian Kokoda!

Learn More About Fijian Cuisine

Fijian cuisine is a reflection of the country’s rich cultural heritage and diverse influences. The cuisine of Fiji is a fusion of traditional Fijian flavors with influences from Indian, Chinese, and European cuisines. The result is a unique and vibrant culinary experience that showcases the best of the Pacific Islands.

One of the defining features of Fijian cuisine is its emphasis on fresh and locally sourced ingredients. With an abundance of tropical fruits, vegetables, and seafood, Fijian dishes are known for their vibrant colors and bold flavors. From succulent seafood curries to hearty root vegetable dishes, Fijian cuisine offers a wide range of options for every palate.

Coconut is a staple ingredient in Fijian cooking and is used in a variety of dishes. From coconut milk and cream to freshly grated coconut, this versatile ingredient adds a creamy and tropical touch to many Fijian recipes. Whether it’s used in curries, desserts, or refreshing beverages, coconut is a key component of Fijian cuisine.

Another popular ingredient in Fijian cuisine is taro. Taro is a starchy root vegetable that is used in a variety of dishes, including soups, stews, and side dishes. It has a mild, nutty flavor and a creamy texture when cooked. Taro leaves are also used in traditional Fijian dishes, such as palusami, where they are wrapped around a filling of coconut cream and cooked to perfection.

Fijian cuisine also features a variety of tropical fruits, such as pineapple, mango, papaya, and passion fruit. These fruits are often used in desserts, salads, and refreshing beverages. The sweet and tangy flavors of these fruits add a burst of freshness to Fijian dishes and are a true delight for the taste buds.

In conclusion, Fijian cuisine is a vibrant and diverse culinary tradition that showcases the best of the Pacific Islands. With its emphasis on fresh ingredients, bold flavors, and unique combinations, Fijian dishes are a true delight for food lovers. Whether you’re enjoying a traditional Kokoda or savoring a spicy seafood curry, Fijian cuisine is sure to leave a lasting impression. So, next time you have the opportunity, be sure to explore the flavors of Fiji and experience the culinary wonders of this beautiful island nation.

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Flija, a traditional dish of Kosovo, is a layered pancake that’s as much about the process as it is about the taste. This culinary delight has been passed down through generations and continues to be a staple in Kosovar households.

Our team at Remitly created this guide as part of our series that celebrates the traditional foods of our global customers.

The History of Flija

The origins of Flija are deeply rooted in Kosovo’s rural past. It was often prepared by shepherds who had ample access to its main ingredients—flour, water, and dairy products. The dish’s simplicity allowed them to prepare it even in remote mountainous regions.

Over time, Flija became an integral part of Kosovar cuisine. Its preparation turned into a social event known as “Pleqërishte”, where families and neighbors would gather around an open fire to make this delicious treat together.

Ingredients Used in Flija

The beauty of Flija lies in its simplicity. The primary ingredients are flour, water, salt, butter or oil, and sour cream or yogurt. These humble components come together to create something truly special—a testament to the resourcefulness of Kosovar cooks.

While these are the basic ingredients used across Kosovo, variations do exist depending on regional preferences and family traditions. Some may add eggs for extra richness while others might incorporate cheese for added flavor.

The Process of Making Flija

Making Flija is a labor-intensive process that requires patience and precision. It begins with preparing two separate batters—one with flour and water; another with sour cream or yogurt mixed with salt.

These batters are then alternately poured onto a baking lid called “saç” placed over an open fire. Each layer must be cooked before adding the next one—a meticulous process that can take several hours but results in beautifully stacked layers resembling a multi-tiered cake.

Variations of Flija Across Kosovo

Despite its simple recipe, there’s room for creativity in Flija. In some regions, the dish is made with cornflour instead of wheat flour, giving it a distinct flavor and texture. Others might add spices or herbs to the batter for an extra kick.

Regardless of these variations, the essence of Flija remains the same—a communal dish that brings people together and celebrates Kosovo’s culinary heritage.

Serving and Eating Etiquette for Flija

Flija is typically served warm, often accompanied by a glass of fermented milk or yogurt. It’s traditionally eaten by hand—each layer peeled off and savored individually.

While there are no strict rules about when to eat Flija, it’s often enjoyed as a hearty breakfast or a satisfying dinner. The important thing is to share it with others—a nod to its communal origins.

Popular Occasions for Serving Flija

Flija isn’t just an everyday dish—it also holds a special place in Kosovar celebrations. It’s commonly prepared during family gatherings, religious holidays, and cultural festivals.

One such occasion is “Flia Day”, an annual event where families come together to prepare and enjoy this beloved dish while celebrating their shared heritage.

How Flija Reflects Kosovo’s Culinary Tradition

Flija embodies many aspects of Kosovo’s culinary tradition—resourcefulness, community spirit, and respect for simplicity. Its preparation process encourages communal cooking—an integral part of Kosovar culture where food isn’t just sustenance but also a means of social connection.

Moreover, its simple ingredients reflect the country’s agricultural past while its layered structure symbolizes the complexity that can arise from simplicity—a metaphor not just for this dish but also for Kosovo itself.

Exploring the Global Influence of Flija

Despite being deeply rooted in Kosovo, Flija has found fans beyond its borders. As Kosovars have migrated around the world, they’ve taken their culinary traditions with them, introducing Flija to new audiences.

While it may not be as well-known as other global dishes, those who’ve had the chance to try Flija often appreciate its unique taste and the communal spirit it embodies. It’s a small but significant way for Kosovo to share its rich culture with the world.

Recipe for Flija

Flija is a dish that requires patience and precision, but the end result is worth every minute spent. Here’s a simple recipe to help you make this Kosovar delight at home.

Ingredients

• 1 kg of flour
• 1 liter of water
• 500 ml of sour cream or yogurt
• Salt to taste
• Butter or oil for greasing

Instructions

1. Start by preparing two separate batters. Mix half of the flour with water to create a thin batter. In another bowl, mix the remaining flour with sour cream or yogurt and salt to form a thicker batter.
2. Heat your baking lid (saç) over an open fire or stove if you’re indoors.
3. Grease the saç with butter or oil.
4. Pour a ladleful of the thin batter onto the saç, spreading it evenly.
5. Allow this layer to cook until it starts bubbling.
6. Then pour a ladleful of the thick batter on top and spread it out as well.
7. Repeat these steps, alternating between thin and thick layers until all your batter is used up.
8. Remember to let each layer cook before adding the next one—this can take several hours but is crucial for achieving Flija’s characteristic layered structure.
9. Once done, remove from heat and let it cool slightly before serving.

Remember, making Flija is as much about enjoying the process as it is about savoring the final product.

Kosovo Cuisine: A Blend of Influences

Kosovo’s cuisine reflects its rich history and diverse cultural influences—it’s an intriguing blend of Balkan, Mediterranean, and Ottoman flavors.

Staple Foods in Kosovo

Bread holds a central place in Kosovar meals—be it homemade loaves or traditional flatbreads like Pite and Flija. Dairy products, especially cheese and yogurt, are also widely consumed.

Meat, particularly lamb and chicken, is a common feature in Kosovar dishes. Vegetables like peppers, tomatoes, cucumbers, and onions are often used in salads or as accompaniments to main courses.

Popular Dishes

Beyond Flija, Kosovo offers a variety of other delicious dishes. Tavë Kosi—a baked dish of lamb and rice covered in yogurt—is a well-known specialty. Sausages made from minced meat and spices (Qebapa) are another favored choice.

For those with a sweet tooth, Baklava—a pastry made with layers of filo filled with chopped nuts and sweetened with syrup or honey—is a must-try.

Influence of Neighboring Countries

Kosovo’s cuisine has been shaped by its neighbors—Albania, Serbia, Macedonia, and Montenegro. You’ll find similarities in the use of ingredients like peppers in Ajvar (a red pepper spread), stuffed vine leaves known as Sarma, and hearty stews like Pasulj.

Despite these influences, Kosovo has managed to retain its unique culinary identity—one that celebrates simplicity while offering an array of flavors. Whether it’s the communal preparation of Flija or the comforting warmth of Tavë Kosi—Kosovo’s cuisine is a testament to its rich cultural heritage. The harmonious blend of fresh ingredients and traditional techniques defines each dish, making every meal a celebration of local culture. For those seeking to explore this culinary landscape, the tavë kosi recipe details highlight the importance of yogurt and baked lamb, showcasing how simple ingredients can create a dish full of flavor and comfort. This dedication to local produce and age-old recipes ensures that Kosovo’s culinary identity remains vibrant and cherished.

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Have you heard of these Brazilian desserts? With various fruits, nuts, and cocoa beans growing in abundance, it’s easy to see why there are so many sweet treats in Brazil. The entire nation is known for its sweet tooth, in fact. Brazilian desserts tend to include extra sugary ingredients, such as sweetened condensed milk.

Whether you’re moving to Brazil, are a Brazilian who recently immigrated, or just a foodie, read on to experience Brazil’s delicious desserts.

1. Quindim

Quindim is made from grated coconut, egg yolks, coconut milk, and sugar—similar to a Portuguese sweet called Brisa do Lis. However, the name quindim comes from dikende in Kikongo, a Bantu language, and means “the demeanor and humor of teenage girls” or “charm and enchantment” because of its bright yellow color.

Quindim was introduced by African slaves in the state of Bahia in the 17th century, who used the abundance of shredded coconut in the area to make the treat.

2. Brigadeiro

The brigadeiro is one of Brazil’s most distinctive desserts. It’s made from condensed milk rolled in chocolate sprinkles. The most traditional flavor is made with cocoa powder, but you can buy them in a whole range of flavors, from coconut to passion fruit and Sicilian lemon.

Brigadeiros are often bought in huge trays for birthday parties or festive events.

This chocolate truffle has a surprisingly political history. It was popularized when women sold the sweets to advocate for presidential candidate Brigadier Eduardo Gomes after they earned the right to vote in the 1940s.

3. Rapadura

Rapadura is a typical Brazilian sweet from the Northeast, and is one of Brazil’s oldest traditional desserts. The treat’s origins come from the time when Brazil’s main crop was sugarcane, before coffee arrived in the 1800s. Rapadura is sold in small blocks or pyramids, rather than granules.

4. Pavê

The joke in Brazil is that “Pavê e so pra ver”, or “is just to look at”, while you start piling onto your dish before anyone else can.

The dessert is like tiramisu, but it consists of layers of ladyfingers, condensed milk, and chocolate. There are many takes on Pavê, and though chocolate is the most common flavor, you can also get pineapple, strawberry, white chocolate, coconut, pumpkin, and peanut variations.

Pavê is served cold and commonly seen at parties or other events in Brazil.

5. Pudim De Leite Condensado

Pudim de leite condensado, or Brazilian flan, is not unlike a crème caramel, but it requires only a handful of ingredients. Eggs, milk, sugar, and condensed milk combine to produce the sweet, jiggly flan which is a typical feature of Sundays or family celebrations in Brazil.

The pudding is believed to have evolved from a Portuguese recipe, pudim de priscos, created by a priest, Father Priscos.

6. Paçoca de Amendoim

Paçoca de Amendoim, or Capiroçava, is a sweet made from peanuts, manioc flour (cassava flour) and sugar. Paçoca comes from São Paulo in the south of Brazil. It’s made by pounding all the ingredients with a mortar and pestle.

Paçoca is traditionally eaten during Holy Week and Festa Junina.

7. Bolo de rolo

Bolo de rolo is a pastry created with very thin dough. This sweet treat is originally from Recife and traditionally filled with guava paste, but nowadays, you can also get it in several flavors including chocolate.

It’s said that this cake was inspired by a Portuguese cake called colchão de noiva, or mattress of the bride, which is a rolled pastry filled with nuts.

8. Goiabada

Goiabada is a popular dessert that originated when Portuguese settlers used guava instead of quince in a recipe for marmelada (quince cheese).

Made by combining guava with sugar into a mix that can be sliced, you can use goiabada as a filling for cakes, on its own, or even with a slice of cheese in a treat known as Romeu e Julieta because it’s such a perfect pairing.

9. Mousse de maracujá

Quick and easy to make, mousse de maracujá is a traditional Brazilian dessert of just three ingredients. Often found at parties, bakeries, and restaurants, mousse de maracuja is made with just passion fruit, milk, and creme de leite, and topped with whipped cream.

10. Pé de Moleque

Pé de Moleque, a candy made from peanuts and rapadura, is made by mixing peanuts into melted sugar, which is then cooled and broken into irregular pieces.

Pé de moleque varies from recipe to recipe and can be light or dark, soft, or very crunchy.

More Brazilian desserts

Brazil is a diverse country with lots of variations in dessert recipes, giving foodies a lot to try. If you want to try even more, check out the following:

• Rabanada: This is Brazil’s version of French toast that’s popular at Christmastime.
• Beijinho: A coconut and condensed milk candy served at a birthday party.
• Canjica: This hominy pudding is a wintry Brazilian sweet treat.
• Brazilian carrot cake: Brazilian variation of carrot cake made with blended carrots.

Along with these traditional Brazilian desserts, you can also find globally popular sweet treats like: pavê and beijinho, which have become favorites beyond Brazil’s borders. In addition to these indulgences, you’ll discover classic Brazilian snacks to try, such as coxinha and pão de queijo, which highlight the rich flavors and culinary traditions of the country. Each of these treats provides a delightful experience, showcasing the unique blend of ingredients and techniques that characterize Brazilian cuisine.

• Ice cream
• Chocolate cake
• Rice pudding

Which Brazilian treat will you try?

On your next trip to Brazil—or a Brazilian part of town—keep an eye out for these traditional desserts and give one a try. Whether it’s trying pé de moleque or taking a nibble of pave, Brazilian desserts are one utterly delicious way of experiencing a culture.

If you’re interested in learning more about Brazilian food like tapioca or açaí, check out our guides to popular Brazilian snacks and traditional Brazilian dishes.

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Beshbarmak, a dish deeply rooted in the culinary tradition of Kazakhstan, is more than just food. It’s a symbol of hospitality, unity, and cultural identity.

The name “Beshbarmak” translates to “five fingers,” reflecting its traditional consumption method—eating with one’s hands. This practice harks back to the nomadic lifestyle of ancient Kazakh tribes who roamed Central Asia’s vast steppes. They relied heavily on their livestock for survival, using every part of the animal for food, clothing, and shelter.

Our team at Remitly created this guide as part of our series that celebrates the traditions of our consumers around the world.

Ingredients Used in Beshbarmak

At its core, Beshbarmak is a meat-and-noodles dish. Traditionally made with horse or lamb meat due to their availability on the steppes, it can also be prepared with beef or chicken in modern times. The meat is boiled until tender then shredded into bite-sized pieces.

The noodles are handmade from flour and water rolled out into thin sheets then cut into squares or rectangles. These are boiled until soft then layered onto a platter with the cooked meat on top.

Onions sautéed in sheep fat add flavor to the broth which is poured over the assembled dish before serving. Fresh herbs like dill or parsley may also be sprinkled on top as garnish.

Beshbarmak: A Step-by-Step Recipe

Beshbarmak is a dish that requires patience and attention to detail. Here’s a simplified recipe that you can try at home.

Ingredients

• 1 kg of meat (horse, lamb, beef, or chicken)
• 300g of flour
• 1 large onion
• Salt to taste
• Spices (black pepper, bay leaves)
• Fresh herbs for garnish (dill or parsley)

Instructions

1. Place the meat in a large pot and cover with water. Add salt and spices then bring to a boil. Reduce heat and simmer until the meat is tender—this could take several hours depending on the type of meat used.
2. While the meat is cooking, prepare the noodles. Mix flour with water to form a dough. Roll out thinly then cut into squares or rectangles.
3. Boil the noodles in a separate pot until soft then drain.
4. Once the meat is cooked, remove from broth and shred into bite-sized pieces.
5. Sauté onions in some fat skimmed off from the broth until golden brown.
6. Assemble your Beshbarmak by layering noodles onto a platter followed by shredded meat on top.
7. Pour sautéed onions along with some broth over your assembled dish then garnish with fresh herbs before serving.

Serving and Eating Etiquette

Beshbarmak isn’t just about eating; it’s an experience steeped in tradition and etiquette. It’s typically served family-style on a large platter known as “tishtyk.” Everyone gathers around the table to share the meal—a symbol of unity and communal spirit.

Eating with one’s hands is traditional but not mandatory. Using your right hand, you pick up a piece of meat or noodle, dip it in the broth then eat it. It’s customary for elders or guests of honor to be served first as a sign of respect.

Variations of Beshbarmak Across Kazakhstan

While Beshbarmak remains true to its roots, regional variations exist across Kazakhstan reflecting local tastes and available ingredients. In some areas, potatoes or other root vegetables may be added to the dish for extra heartiness. There are also variations of this dish in neighboring countries like Kyrgyzstan.

In others, different types of pasta might replace the traditional flat noodles—like small dumplings or even rice. Despite these variations, the essence of Beshbarmak—a nourishing meat-and-noodles dish meant to be shared—remains unchanged.

Influence on Kazakh Identity

Beshbarmak holds significant cultural importance in Kazakhstan—it’s more than just sustenance; it’s a symbol of Kazakh identity. The dish embodies the nation’s nomadic heritage, communal spirit, and deep respect for livestock. In addition to its cultural role, Beshbarmak also highlights the importance of shared meals in strengthening family bonds and community ties. The significance of traditional dishes like Beshbarmak can be compared to that of mămăligă history and significance in Romania, where food serves as a marker of regional identity and heritage. Both dishes reflect the deep-rooted traditions of their respective cultures, emphasizing the values of togetherness and hospitality.

It also serves as a reminder of Kazakhstan’s resilience and adaptability—qualities that have allowed the country to thrive despite its harsh climate and challenging geography.

Beshbarmak in Kazakh Celebrations and Festivities

Beshbarmak is often the centerpiece at celebrations and festivities in Kazakhstan. Whether it’s a wedding, birthday, or national holiday like Nauryz (Kazakh New Year), this dish is likely to be on the menu.

Its preparation becomes a communal activity with family members contributing to different parts of the process—a testament to the unity and cooperation inherent in Kazakh culture.

The Broader Cuisine of Kazakhstan

Kazakh cuisine reflects its nomadic heritage and harsh climate—it’s hearty, nourishing, and centered around livestock products like meat and dairy.

Meat Dishes

Meat plays an integral role in Kazakh cuisine due to its availability on the steppes where vegetable farming was challenging if not impossible during ancient times.

Besides Beshbarmak, other popular dishes include Shuzhuk (a type of homemade sausage), Kuyrdak (a stew made from various organ meats), and various kebabs.

Dairy Products

Dairy products are also a staple in Kazakh cuisine. Kumis, a fermented mare’s milk, is a traditional beverage often consumed during summer months. Other dairy products include Shubat (fermented camel’s milk) and various types of cheese.

Breads and Pastries

Bread holds a sacred place in Kazakh culture—it’s considered disrespectful to throw bread away or even to cut it with a knife. Baursak, a type of fried dough, is particularly popular and often served at celebrations.

Modern Influences

Modern Kazakh cuisine has been influenced by its neighbors—Russia, China, Uzbekistan, and Turkmenistan, among others. This has led to the incorporation of dishes like Plov (a rice dish from Uzbekistan) and Manti (dumplings from Central Asia) into their culinary repertoire.

Despite these influences, traditional dishes like Beshbarmak remain deeply cherished as symbols of Kazakh identity and heritage.

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Valentine’s Day is all about love around the world. The Japanese celebrate Valentine’s Day in two ways: Valentine’s Day and White Day. Both have their own unique traditions and ways to celebrate.

In this Remitly guide, we’ll look at how people observe Valentine’s Day in Japan with gift-giving and provide tips on how to give and receive Valentine’s Day gifts politely.

Valentine’s Day

Valentine’s Day is celebrated in Japan on February 14th, like in many other countries. However, it’s celebrated a bit differently than in Western countries.

Instead of purchasing presents for one special person they have a romantic relationship with, Valentine’s Day in Japan focuses on women giving gifts to men. This unique custom highlights the role of women in expressing their affection, with chocolates being the most common gift. In contrast, Valentine’s Day traditions in Brazil showcase a more collective celebration where friends and couples exchange gifts, creating a festive atmosphere. The day is often marked by elaborate parties and social gatherings, emphasizing love and friendship in various forms.

Most Valentine’s traditions focus on romantic partners or interests in the Western world. But in Japan, women will give gifts to all of the important men in their lives, including fathers, brothers, and friends.

History

Japanese Valentine’s Day is a fairly modern celebration and was introduced into Japanese culture in the 20th Century in the 1950s. It quickly became commercialized, and you could find heart-shaped and various types of chocolate across major retail and department stores.

Gifts

What kind of gifts do girls give out? The answer is simple: Valentine’s Day chocolates. Cards and flowers hold less importance. Instead, it is all about sweets. Heart-shaped chocolates have become the traditional gift.

As mentioned, women give gifts to all of the important men in their lives. However, they give out two different kinds of chocolate:

• honmei-choco or 本命チョコ
• giri-choco or 義理チョコ, which translates to obligation chocolate or obligatory chocolates

Honmei-choco is for the man you love, a boyfriend, or a husband. A woman would also give out honmei chocolate to men who they have a romantic interest in. It’s a way of sharing their true feelings for a special person so they can be in a relationship with them.

For example, giri-choco is for the platonic relationships that Japanese women have with family members, male friends, and coworkers. When women give heart-shaped chocolates to their female besties, it’s known as tomo-choco.

If you think giving chocolates to all of the men in your life would get expensive, you would be right. You could be spending thousands of yen depending on how many acquaintances and coworkers you have. Check out this article to learn more about the Japanese Yen.

Traditionally, on this holiday, there is an obligation to give out gifts. It is not optional. You may be offending some people in your life if you decide to skip out on giving out gifts.

That doesn’t mean you must spend a fortune on friend chocolate for Valentine’s Day, though. Not all chocolates given as a romantic gesture or to acquaintances and co-workers come from the store.

Many women purchase chocolate-making supplies and create delicious homemade treats for their romantic partners, work colleagues, and the other people on their Valentine’s gift lists.

Increasingly, Japanese men aren’t entirely off the hook either. Over the last decade, it has become more common for men to give gyaku-choco or reverse chocolate to women for whom they have romantic feelings.

Although it’s not the traditional way to observe Valentine’s Day in Japan, some people also now purchase expensive chocolates such as jibun-choco or self chocolates. Buying a gift for yourself is seen as an act of self-care and a way to treat yourself to something special on Valentine’s Day.

White Day in Japan

White Day in Japan is when the roles reverse one month later. On March 14th, it is the men’s turn to give women gifts for a different version of Valentine’s Day.

Men now have a social obligation to give gifts to all ladies in their lives, not just romantic partners. If you received chocolate on Valentine’s Day in Japan, you should be returning the favor on White Day by giving it back to your female friends.

History of White Day in Japan

Like Valentine’s Day, White Day is also a more recent Japanese celebration. First advertised as “Marshmallow Day,” this holiday was picked up in the 1970s.

In 1978, a confectionery company called Ishimura Manseido was inspired to return the favor to women. They created marshmallow candies filled with chocolate that men could buy and give out to the women in their lives.

Some years later, Marshmallow Day became White Day because white symbolizes love and purity.

All kinds of gifts for White Day

Today, men are not only expected to give out marshmallows on this special day. In fact, men are expected to buy 2 to 3 times the amount women spend on Valentine’s Day gifts in Japan.

Here are some other gifts that men may give for White Day in Japan:

• Confectionery treats like candy
• Dessert
• Perfume
• Jewelry
• Handbags

The value of the gift you plan to give mainly depends on your relationship with the woman. The closer or more romantically linked you are, the more expensive the present is.

Are Valentine’s Day and White Day losing popularity?

The short answer is yes. Being obligated to give presents to multiple people in your life can be very expensive, stressful, and tedious. Women have been giving out less and less chocolate each year on Valentine’s Day in Japan, so in return, men have been participating less in the White Day festivities.

White and Valentine’s Days focus more on consumerism than culture or traditions, so it is not surprising that it is losing popularity in Japan in recent years.

Slowly, the way that Japan celebrates the holiday is changing. Some people no longer give presents for Valentine’s Day in Japan. Instead, they may take a cue from couples in Western countries, plan the perfect date, and simply present a small gift to only their significant other.

Gift-giving etiquette in Japan

Now that you know the ins and outs of giving tomo choco, honmei choco, giri choco, and other chocolates for Valentine’s Day in Japan, let’s turn our attention to just how to give presents to your loved ones.

On Valentine’s Day and throughout the rest of the year, people in Japan follow very specific etiquette rules when giving presents. These tips will allow you to graciously give presents for Valentine’s Day and other holidays celebrated in Japan.

Gift wrapping is a must

Whether the gift is chocolates or something else, presents in Japan traditionally come in gift wrap. For a traditional presentation, wrap your Valentine’s chocolate in furoshiki, wrapping paper made out of decorative fabric. Gift bags and paper wrapping are also acceptable.

Give and receive presents with two hands

When you hand your chocolates to the recipients, use two hands and accept any reciprocal presents with both hands. Reaching for things with one hand is considered to be rude in Japan.

Choose the right number

The number in the package is important if you’re providing an assortment of chocolates like bars or truffles. Avoid giving chocolate in groups of four, as the number is considered unlucky.

A better choice is to provide chocolate in pairs or groups of three or eight, which are luckier numbers.

Consider color carefully

In the West, red is the most common color for Valentine’s Day. However, red is associated with funerals in Japan. When choosing wrapping for your chocolates, consider green hues, which symbolize good fortune.

Wait until later to open your gift

When it comes time to celebrate Valentine’s Day, set aside any presents you receive. In Japan, opening every gift privately rather than in front of the recipient or other people is customary.

Try virtual gift-giving for Valentine’s Day

If you are away from home for Valentine’s Day, you can still show your loved ones how much they mean this year by sending money. A digital transfer is quicker and easier to send than flowers, Valentine’s Day chocolates, and homemade presents, and Remitly makes it safe and simple to do.

At Remitly, we love money transfers and all things finance; but we’re here to delve into life in countries around the globe and explore all aspects of their culture, too. And what better way to learn about a culture than through its food?

In the latest of our national dishes series, we’re exploring the rich, vibrant cuisine of Morocco. The food of this North African country is a reflection of its history, with Berber, Arab, French and Mediterranean influences present in its diverse dishes.

Morocco is known for its spices, and the famous markets in the medina of Marrakech are brimming with cinnamon, cumin, black pepper, turmeric, and ginger that are reminiscent of so many Moroccan dishes.

I’m Sarah and I recently visited the country for the first time and was captivated by the flavors and aromas of Marrakesh.

Moroccan cuisine is more diverse than I knew, and goes far deeper than the tagines and couscous that initially come to mind. Let’s discover some of the most common and delicious Moroccan dishes.

Must-try Moroccan dishes

Tagine

The tagine is probably one of the most famous dishes in Moroccan cuisine—and for good reason. The name for the dish comes from the recognizable conical earthenware pot it’s traditionally cooked in.

Tagine is an extremely versatile dish made with a variety of ingredients, including meat, seafood and vegetables, usually with a mix of dried fruits and nuts. It’s a symbol of tradition and Moroccan hospitality and is often eaten communally.

I tried several different tagines during my time in Marrakech, including beef with prunes and almonds; Moroccan chicken tagine with preserved lemon and green olives; lamb kefta (meatballs) with apricots; and vegetable. All were the perfect balance of sweet and savory, creating a unique and delicious flavor profile that I found to be very typical of Moroccan cooking. In addition to the vibrant flavors of Moroccan tagines, my culinary journey also included exploring how traditional Portuguese cuisine highlights the use of fresh, local ingredients. Dishes like bacalhau à brás and caldo verde showcased the rich diversity and cultural influences of Portugal, offering a different yet equally satisfying flavor experience. Each meal felt like a celebration of the region’s unique history and its connection to the land.

More about Morocco

• Couscous: Unveiling Fascinating Facts about Morocco’s National Dish
• Morocco’s Independence Day: Celebrating at Home and Overseas
• 5 Fascinating Facts About Morocco’s Currency
• The Best Moroccan Dirham Rates: A Guide to Converting, Exchanging, and Transferring Dirham
• How To Safely Send Money to Morocco in 5 Easy Steps

Couscous

Couscous is another iconic dish in Moroccan cuisine that’s also popular in other parts of North Africa. In Morocco, it’s often served on special occasions, and is a way of bringing families and friends together. It’s often served in one big dish, which people gather around and eat from directly. The name comes from the couscous grain itself, which is made from semolina (a type of wheat flour). Traditional cooking methods see it steamed several times over a broth to give it its characteristic light, fluffy texture.

Couscous is served with meat or seafood and a variety of veggies, alongside a tasty broth. The veggies may depend on the season but typically include onions, carrots, pumpkin, zucchini, and turnips. The veggie couscous I tried also had some delicious, plump chickpeas and juicy white cabbage, both of which were the perfect addition to a filling and healthy meal.

Moroccan mint tea

Moroccan mint tea is probably the most famous Moroccan drink, and Moroccans drink a lot of it. It’s consumed throughout the day and is also served as a gesture of hospitality. When I arrived at my riad (my accommodation for the trip, a traditional Moroccan house), I was immediately offered a seat in the courtyard and offered some tea as a welcome. The tea is served in small glasses and usually consists of green tea—specifically Chinese gunpowder tea—fresh mint leaves, and sugar.

The serving of the tea is a key part of the presentation. Using a teapot with a long and thin snout, the tea is poured into the glass from a height, which aerates it, creates a froth, and cools the tea down so it can be enjoyed straight away.

Seffa

Seffa is a dish that signifies joy and festivity, and it is often served on special occasions. I came across it almost by accident, in a restaurant whose menu displayed nothing more than the name of the dish. Following a brief description from the waiter, I decided to give it a go; it was so good, that I went back two days later to have it again.

Once again, the combination of sweet and savory is a key element of the dish: marinated chicken is cooked slowly with onions and spices, hidden beneath a bed of buttery vermicelli noodles. It’s topped with intensely flavored caramelized onions, almonds and sweet prunes, and sprinkled with cinnamon and powdered sugar.

The combination of flavors was completely new to me, but I loved it and can’t recommend it highly enough.

Briouat

These crispy stuffed triangles are a common item on menus in Morocco, and you can also find them in the many food markets and street food stalls. The name probably comes from the Arabic word briwa, meaning “letter” or “note,” reflected in the briouat’s shape, which resembles a folded letter.

Briouat are made from a thin pastry similar to filo and come with both sweet and savory fillings, such as ground meat, cheese, vegetables, or almond paste flavored with cinnamon or orange blossom. The contrasting textures and delicious fillings provide a delicious snack or appetizer. They are served both as an everyday item and at special occasions.

Gazelle horn (Kaab el ghazal)

This traditional Moroccan pastry is crescent-shaped, resembling the horns of a gazelle, giving the sweet treat its name. A delicate exterior made from a buttery dough is filled with an almond-based paste flavored with orange blossom. The pastries are a perfect accompaniment to a glass of mint tea. Recipes for kaab el ghazal have been passed down through generations and are another important symbol of Moroccan hospitality.

Pastilla

Pastilla (or bastilla) is a filo pastry pie, mostly typically stuffed with a tender mix of chicken, onions, almonds, herbs and spices. Its roots can be traced back to the Moorish traditions of Andalusia, Spain, and the name itself comes from the Spanish word pastilla, meaning “small pastry” or “pill.”

The pie is baked until golden brown before being dusted with cinnamon and powdered sugar to add the common sweet element. While chicken is the most common filling, you may also find pastilla stuffed with cheese, vegetables, seafood such as shrimps or sardines, or even pigeon.

Msemen

Msemen is a traditional Moroccan flatbread (also referred to as a pancake) that’s been a staple in North Africa for centuries. It’s made from a dough that’s folded into a square, then cooked on a hot surface to create a crispy exterior with soft, flaky layers inside.

I ate these every day for breakfast, fresh from the pan and drizzled with honey, jam, or butter. They’re a great way to start the day alongside a coffee or Moroccan mint tea.

Harira

“Harira” comes from the Arabic word harir, meaning “silk,” which probably refers to the dish’s smooth texture. This delicious and warming soup is made from a base of tomatoes, lentils and chickpeas, seasoned with an aromatic blend of Moroccan spices including ginger, cinnamon and black pepper. Further flavor comes from fresh herbs such as cilantro or parsley and you may also see an addition of meat, vegetables, rice, additional spices, or lemon juice.

Harira is a staple dish in Moroccan cuisine and is often served to break the fast during Ramadan and on Moroccan Independence Day.

Zaalouk

Smoky, roasted or grilled eggplant are the star of the show in this dip, whose name originates from Arabic. It’s typically served as a side dish or appetizer alongside other traditional dips and salads.

The eggplants are added to a tomato sauce containing olive oil, garlic and spices and then reduced to a rich mixture. Fresh herbs and lemon juice create additional layers of flavor to a popular and versatile dish that’s widely served as part of an everyday meal. I loved it.

Chebakia

Chebakia are Moroccan, flower-shaped cookies that are fried before being soaked in honey and coated in sesame seeds. The intricate detail of the cookies is reflected in Its name, which comes from the Arabic word “chabaka,” meaning “to weave.” Chebakia are often served alongside harira at iftar, the meal that breaks the daily fast during the Islamic holy month of Ramadan.

Other Moroccan dishes you can’t miss

Don’t miss out on these other delicious dishes:

Tanjia

A typical dish of Marrakech. Meat (usually beef or lamb) is mixed with spices to create a flavorful marinade, before being placed in a clay pot—a tanjia—before being sealed and slow-cooked. The result is a meltingly tender stew.

Mechoui

Mechoui is traditionally made using a whole lamb, but can be a leg or shoulder for smaller portions. The meat is marinated in a mixture of spices, garlic and herbs before being roasted or spit-roasted.

Rfissa

Chicken, lentil and onions are stewed in a broth with a blend of spices including fenugreek and saffron, then served on a base of shredded msemen or other bread or pastry.

Exploring Moroccan cuisine in Paris

Paris has one of the largest Moroccan expat communities outside Morocco, which is due in part to historical connections between France and Morocco. After Morocco gained independence in 1956, there was a wave of migration to France, and Paris was one of the cities where a vibrant Moroccan community grew. As a result, there are a wide range of Moroccan restaurants, tea houses, bakeries and markets where you can find authentic Moroccan dishes and produce.

A world of flavor to be discovered

We hope this glimpse into the tantalizing cuisine of Morocco will tempt you to discover and enjoy Moroccan food. Whether you create your own, home dining experience or travel to Morocco, its cuisine will provide a dining experience that will delight your taste buds.

Which Moroccan Dishes Would Be a Hit at a Fourth of July Party?

Elevate your celebration with vibrant Moroccan dishes as part of your fourth of july party recipes. Consider serving a refreshing Moroccan salad with tomatoes, cucumbers, and olives, along with delicious lamb skewers infused with aromatic spices. A sweet and spicy harissa dip pairs perfectly with warm pita, adding a unique twist to your festivities.

FAQ

Couscous, the versatile North African delight, has captured the hearts and palates of food enthusiasts worldwide. Beyond its culinary prowess, Libya holds a special place in the history of couscous, where it has been cherished for centuries. Join us on a journey through the origins, preparation, and cultural significance of Libyan couscous.

The Origins of Couscous in Libya

Couscous, believed to have been discovered by the Berbers in the 7th century, quickly gained fame for its simplicity and nutritional value. These resourceful indigenous people found that rolling tiny grains from durum wheat flour created a product that was easy to cook and store.

Despite its labor-intensive preparation, couscous became a beloved staple among North Africans and Libyans. Its ability to harmonize with a variety of ingredients led to its designation as the national dish of Libya and Morocco. UNESCO even recognized its cultural significance by including it in its Intangible Heritage list in 2020. Couscous is not only a staple food but also a central element in social gatherings and celebrations, symbolizing unity and hospitality. In Tunisia, couscous preparation in Tunisia is an art passed down through generations, often involving family members coming together to create this beloved dish. The variations in recipes across different regions highlight the adaptability and importance of couscous in North African culinary traditions.

The Traditional Preparation Process

Creating couscous the traditional way is a labor of love that requires patience and skill. Durum wheat semolina is sprinkled with water and meticulously rolled into tiny granules, ensuring uniformity. These granules are then sieved and steamed over a pot of gently simmering stew.

This method allows the couscous grains to absorb the flavors of the stew below while maintaining their unique texture. After cooking, the couscous is fluffed with a fork or fingers to prevent clumping, resulting in light, fluffy grains ready to be served.

Libyan Couscous

Libyan couscous is a reflection of the country’s rich culinary heritage. Lamb takes center stage, complementing the mildness of couscous with its robust flavor. Root vegetables like carrots and turnips add a touch of sweetness, while spices such as cumin and coriander infuse aromatic complexity. Chickpeas provide both texture and a distinctive flavor.

Here’s a simple recipe for traditional Libyan couscous with lamb and vegetables:

Ingredients:
– 2 cups of durum wheat semolina
– 1 lb of lamb, cut into chunks
– 2 carrots, peeled and chopped
– 2 zucchinis, chopped
– 1 onion, finely chopped
– 4 cloves of garlic, minced
– 1 can of chickpeas, drained and rinsed
– A handful of fresh parsley, chopped
– Salt and pepper to taste
– 1 teaspoon of cumin
– 1 teaspoon of coriander
– Olive oil

Instructions:
1. Prepare the couscous by sprinkling semolina with water and rolling it into tiny granules. Sieve for uniformity.
2. Heat olive oil in a large pot over medium heat. Brown the lamb chunks on all sides.
3. Add onions and garlic, sauté until translucent.
4. Add carrots, zucchinis, chickpeas, spices, salt, pepper, and enough water to cover everything. Bring to a boil, then simmer.
5. Place prepared couscous in a steamer or colander above the simmering stew and steam for about 20 minutes until fluffy.
6. Fluff up the couscous using a fork or fingers to prevent clumping.
7. Serve hot with ladles of stew, garnished with fresh parsley.

Serving and Enjoying Libyan Couscous

In Libya, couscous is a communal experience, symbolizing warmth and camaraderie among family members. It’s typically served family-style, with a large platter at the center of the table. Diners can enjoy it with their fingers or a spoon, savoring the harmony between the fluffy couscous and richly flavored stew.

Influence on Libyan and Maghreb Cuisine

Couscous goes beyond being a dish; it’s a symbol of hospitality and tradition. It holds memories of generations rolling couscous grains or sharing hearty meals during festive occasions. Beyond Libya, couscous has found favor in countries like France, Spain, and Italy, gaining recognition for its simplicity, adaptability, and delicious taste.

The Diverse Cuisine of Libya

Libyan cuisine is a fusion of Mediterranean, African, and Arab influences, boasting a rich diversity of flavors and ingredients. Fresh, locally sourced ingredients such as seafood, lamb, and vegetables play a central role. Spices like cumin, coriander, chili pepper, and saffron add depth to dishes, while olive oil, abundant in Libya, is a staple.

Apart from couscous, Libyan cuisine offers an array of delightful dishes.

Bazin, a hard dough served with various stews, and asida, a sweet porridge enjoyed during celebrations, showcase the country’s culinary versatility. Coastal areas feature grilled fish and shrimp stew, while inland regions favor meat-based dishes.

At Remitly, we’re on a mission to simplify international money transfers. Since 2011, millions have used Remitly for fast, transparent, and affordable transfers. Visit our homepage to learn more or download our app for seamless money transfers. For assistance, explore our Help Center.

Ceviche, the national dish of Peru, is a culinary delight that has captured the hearts and palates of food enthusiasts worldwide.

This seafood dish, steeped in history and tradition, offers a unique blend of flavors that reflect the rich cultural heritage of Peru. The use of fresh ingredients, such as zesty citrus and a variety of seafood, showcases the bounty of the coastal regions. Each bite transports you through a tapestry of Peruvian culinary traditions and influences, revealing the stories of generations who have perfected this dish. As a symbol of communal gatherings, it not only tantalizes the palate but also brings people together, embodying the spirit of celebration that is integral to Peruvian culture.

Our team at Remitly created this guide as part of our series that celebrates the cuisine of people around the world. Find out more about Ceviche with an easy-to-follow recipe to make your own at home.

The Origins of Ceviche

Ceviche’s roots trace back to ancient times in Peru. It was initially prepared using fermented juice from local fruit like tumbo and passionfruit.

The Spanish Conquistadors introduced citrus fruits like lime to Peru, which became an integral part of ceviche preparation.

The name “ceviche” is believed to come from the Quechua word “siwichi”, meaning fresh fish. Others argue it derives from the Spanish term “escabeche”, for marinated dishes.

Regardless of its etymology, ceviche remains a cherished part of Peruvian culture.

Key Ingredients in a Traditional Ceviche

A traditional Peruvian ceviche consists primarily of raw fish cured in citrus juices, typically lime or bitter orange. The acidity in these juices causes the proteins in the seafood to become denatured, giving it a cooked appearance while retaining a raw texture.

Onions, chili peppers (rocoto or ají), salt and pepper are added for flavoring. Often served with sweet potatoes or corn on the cob (choclo), ceviche is both simple and complex—a testament to its enduring appeal.

A Simple Ceviche Recipe: Bringing Peru to Your Kitchen

Ceviche is a dish that’s as enjoyable to prepare as it is to eat. Try your own with this recipe!

Ingredients:

• 1 lb fresh, firm white fish (like sea bass or flounder)
• Juice of 10 limes
• 1 red onion, thinly sliced
• 2 Peruvian ají peppers, finely chopped
• Salt and pepper to taste
• Fresh cilantro leaves for garnish
• Boiled corn and sweet potato for serving

Instructions:

1. Cut the fish into small cubes and place in a large bowl.
2. Add lime juice until the fish is completely covered. Stir well.
3. Cover the bowl and refrigerate for about 15 minutes until the fish turns opaque.
4. While the fish marinates, rinse the sliced onions under cold water to reduce their bite.
5. Remove the fish from the fridge and add onions, ají peppers, salt, and pepper.
6. Mix gently but thoroughly.
7. Serve immediately with boiled corn and sweet potato on the side.
8. Garnish with fresh cilantro leaves.

Variations of Ceviche Across Peru

Across Peru’s diverse regions, variations on classic ceviche abound. In Northern Peru, they favor using black shells or mixed seafood instead of just fish. They also add ginger and celery for an extra kick.

In Arequipa region, shrimp ceviche is popular due to abundant freshwater shrimp availability. Meanwhile coastal cities often use sole or flounder as their choice fish for ceviche preparation.

How to Enjoy Ceviche: Serving Suggestions

Ceviche is typically served chilled as an appetizer or light meal. It’s often accompanied by sides like boiled corn or sweet potato which provide a nice contrast to the dish’s acidity.

In Peru, it’s common to drink the leftover marinade known as “leche de tigre” or tiger’s milk. Often touted fro its supposed ability to cure hangovers and boost energy levels, this flavorful liquid embodies ceviche’s vibrant spirit.

Popular Pairings with Ceviche

When it comes to pairing drinks with ceviche, beer is a popular choice in Peru. However, for those who prefer wine, a crisp white like Sauvignon Blanc or Albariño complements ceviche well.

As for food pairings, traditional Peruvian dishes such as lomo saltado (stir-fried beef) or arroz con pollo (chicken with rice) can follow a serving of ceviche for a full-course meal that showcases Peruvian cuisine at its finest.

Influence of Peruvian Cuisine on Global Gastronomy

Peruvian cuisine has made significant strides on the global gastronomy scene over recent years. Central to this success is undoubtedly ceviche—its simplicity yet depth of flavor make it universally appealing.

Chefs worldwide are experimenting with their own versions of this classic dish—using different types of seafood and adding unique twists while maintaining respect for its origins.

This global recognition underscores Peru’s culinary prowess and the universal appeal of its national dish.

Beyond Ceviche: An Overview of Peruvian Cuisine

Peruvian cuisine is as diverse as its geography—from Andean highlands to coastal plains—and reflects a rich tapestry of cultural influences.

The Staples of Peruvian Cuisine

Corn, potatoes, quinoa are staples in Peru—with over 3,000 varieties of potatoes alone! Seafood is abundant along its Pacific coast while meat dishes dominate in mountainous regions.

Influences on Peruvian Cuisine

Influences from Spain, Africa, China (Chifa), Japan (Nikkei), Italy have all left their mark on Peruvian cuisine. This fusion of flavors and techniques has resulted in a gastronomic landscape that’s both diverse and unique.

Popular Peruvian Dishes

Beyond ceviche, dishes like lomo saltado (stir-fried beef with vegetables), anticuchos (grilled skewers, often of beef heart), causa (layered potato dish), and pollo a la brasa (rotisserie chicken) are well-known. For dessert, try picarones (sweet potato doughnuts) or suspiro a la limeña (a sweet custard-like dessert).

The Pisco Sour: Peru’s National Cocktail

No overview of Peruvian cuisine would be complete without mentioning the Pisco Sour. Made from pisco (a grape brandy), lime juice, egg whites, simple syrup, and bitters—it’s a refreshing cocktail that perfectly complements the flavors of Peruvian food.

Peruvian cuisine is an exciting journey through tastes and traditions. From ceviche to pisco sour—there’s something for everyone to enjoy.

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Home to the largest city in the U.S., New York state offers many opportunities for immigrants who dream of running their own business. In fact, more than a third of all New York residents are self-employed immigrants, according to the American Immigrant Councuk. And, in New York City, immigrants account for 37% of residents but own 47% of the city’s small businesses.

To meet the needs of their entrepreneurs, New York offers many government incentives, grants, financing programs, and support services for anyone looking to start a business in the state.

Familiarizing yourself with these programs is an important step in starting a small business since these state networks and programs may help you find alternative resources, funding, and support for your new venture.

What businesses are popular for immigrants in New York?

Across the U.S., immigrants tend to open main-street businesses, or brick-and-mortar establishments located in the main business areas of cities and towns that sell goods and provide services. Businesses in New York reflect this nationwide trend.

Roughly three-quarters of the state’s manicurists and taxi drivers are foreign born, and immigrants who work in these occupations may be self-employed or own businesses that employ other immigrants. In addition, immigrants account for more than two-thirds of all dry cleaning workers and a portion of these people work for dry cleaners owned by those born outside the U.S.

Restaurants are popular business ideas for immigrants who live in New York City. The city has a thriving food service and tourism industry, with more than 23,000 restaurants located across the metropolitan area. More than 60% of workers in New York restaurants are foreign-born.

How to get new business incentives and financing in New York

Entrepreneurs researching how to fund a small business may qualify for numerous state incentives, grants, and financing opportunities, such as those listed below.

New York StartUP! Business Plan Competition

Each year, the New York Public Library sponsors the New York StartUP! Business Plan Competition, open to residents of Manhattan, the Bronx, and Staten Island. Immigrant entrepreneurs can enter their business plans for consideration. Winners receive grants of up to $15,000 to get their businesses off the ground. This competition not only provides essential funding but also offers valuable resources, mentorship, and networking opportunities for participants. By fostering a supportive environment, the library empowers immigrant entrepreneurs and business plans to thrive in New York City’s competitive landscape. The initiative highlights the city’s commitment to diversity and innovation, encouraging a vibrant entrepreneurial ecosystem.

New York Foundation Grant

Immigrants who own businesses that serve youth, older adults, and people with disabilities or that are involved with advocacy and community organizing may qualify for a grant through the New York Foundation. Each year, the organization awards multiple grants of up to $40,000.

New York State Grants Gateway

New York state government agencies frequently offer grant programs for small businesses. The New York State Grants Gateway makes it easy for entrepreneurs to find ones they may qualify for. You can register for the system for free, search by various criteria, and then click links to learn more and apply for grants online.

Global NY Fund Grant Program

The Global NY Fund Grant Program provides business grants for immigrants who own small businesses in New York and wish to export their products to global markets. For-profit companies can qualify for grants of up to $25,000 to cover the costs of expansion. This money also doesn’t need to be repaid.

LIIF Healthy Food Markets

The nonprofit organization LIIF provides grants and financing for small businesses that expand access to healthy foods in economically disadvantaged areas of New York City. Immigrants who plan to open or own bodegas, grocery stores, and other businesses that sell fresh foods may qualify for funding through the program.

Empire State Development Alternative Lender Network

Empire State Development (ESD) provides financial support for over 50 alternative lenders in New York. These financial institutions use money from ESD to offer small business loans to New Yorkers who might otherwise not qualify for business loan approval.

Alternative lenders have offices across the state, and each one offers different programs and services.

Job Development Authority (JDA) Direct Loan Program

Immigrants who wish to open manufacturing, distributing, warehousing, or service businesses in New York may gain supplemental financing through the Job Development Authority (JDA) Direct Loan Program.

Through the program, entrepreneurs planning to open startups in areas of the state identified as economic development or economically distressed zones can receive funding for up to 60% of their projects. The funding cap is 40% in other areas of the state. The JDA also partners with banks to provide up to 90% of financing for some projects.

Metropolitan Economic Revitalization Fund

The Metropolitan Economic Revitalization Fund (MERF) provides loans for new businesses that will employ a large number of people, as well as established businesses with plans to expand and create more jobs.

To qualify for a loan through the program, immigrants must start or establish a business in New York City or in parts of Nassau, Westchester, and Rockland counties within the New York region of the Port Authority of New York and New Jersey’s service area.

START-UP NY program

Through the START-UP NY program, entrepreneurs may gain tax incentives for opening small businesses in vacant retail spaces or in specially designated areas across the state.

The program gives exemptions to small businesses from many state and local taxes and provides a potential refund on sales tax collection. In addition, some employees of businesses may also qualify for credits on their state income tax returns.

Industry-Specific Funding Programs

New York has a number of financing, grant, and incentive programs for businesses in certain industries. These include agriculture, cable and telecommunications, construction, design, insurance, manufacturing, or the motion picture and television industries.

The New York State Directory of Small Business Programs includes information about these industry-specific programs, as well as all other programs available to immigrant and non-immigrant business owners in New York.

How to get business licenses, certificates, and permits in New York

Before opening a company in New York, entrepreneurs must acquire the appropriate registrations, licenses, certificates, and permits for their lines of business.

Business registration

If your business is a sole proprietorship or a general partnership, you’ll need to register with the county clerk for your county.

Limited liabilities, corporations, and limited partnerships register with the New York Department of State.

Registration fees vary based on business structure and location.

Certificate of Authority

Businesses that sell taxable goods and services must receive a Certificate of Authority from the New York State Department of Taxation and Finance (DTF). The certificate allows businesses to collect sales and use tax from customers.

In New York, taxable goods include:

• Physical personal property
• Utilities
• Food and beverages sold in restaurants and bars
• Hotel occupancy
• Select services, including those performed by salons, tattoo parlors, and fitness clubs

Local and city tax vendor registration

Depending on the location of your business, you may need to register to collect sales tax at the county or city level. Contact the county clerk for your area to learn more about additional tax vendor registration requirements.

Business and professional licenses

Some states require people who work in specific industries to have licenses. Below are some of the licensing services you can contact in New York to obtain a license for your industry.

• New York Licensing Center: Grants licenses for businesses in agriculture, construction, transportation, education, finance, manufacturing, recreation, retail, and utility delivery
• New York State Department of State Division of Licensing Services: Issues licenses for notaries, security guards, real estate brokers and agents, cosmetologists, nail technicians, and aestheticians
• New York Office of the Professions: Handles licensing for more than 50 professions in fields related to health care and social work

Permits

Local and city governments may require you to obtain various permits before you open your business. New York City has a searchable permits index that you can explore, or you can visit the NYC Business website and use the Step-by-Step guide for more information about which permits you may need.

Outside of New York City, contact your county clerk of courts for advice regarding permitting.

Other types of business support in New York

There are more than 2,500 chambers of commerce, trade networks, and professional organizations for business owners in New York State. The following list includes just a couple of key providers. You can search the internet to find more specific services in your area of the state as well.

New York City Department of Small Business Services

The New York City Department of Small Business Services (SBS) has an initiative to help entrepreneurs start businesses within the New York City metropolitan area. The organization publishes startup guides for immigrants and also provides training courses, financial assistance, and free legal services.

Chambers of commerce

Chambers of commerce represent the interests of business owners within a certain area. They often act as advocates for the business community and provide educational, training, and networking opportunities.

Business owners in New York City can join the Greater New York Chamber of Commerce. There are also regional chambers located across the rest of the state.

Industry and ethnic associations

Industry trade associations offer support for businesses within a certain industry, while ethnic trade associations serve business owners from a specific ethnic group. Examples include the Upstate New York Black Chamber of Commerce and the Contractors Association of Greater New York (CAGNY).

New York Immigrant Coalition

The New York Immigrant Coalition (NYIC) is a nonprofit group that advocates and provides services for immigrants. Entrepreneurs can benefit from their guide to opening a small business and receive mentoring and advice from business leaders associated with the organization. Additional business resources for immigrants are provided at the end of the NYIC’s guide.

Population: around 3.8 million

Popular neighborhoods: Mitte, Charlottenburg-Wilmersdorf, Kreuzberg, Prenzlauer Berg, Neukölln

Average rent for a one-bedroom apartment (“Warmmiete”): 1,600 EUR

Top industries: IT and communication, music, biotech, construction, ecommerce, retail, hotel, medical engineering

Number of expats: Around 23% of the population, drawn from 170 countries

Germany’s capital city, Berlin, has long been an attractive destination for young professionals, in particular those in the creative industries. It’s a vibrant metropolis with a high quality of life, where history meets high-tech, and startup culture is thriving. 

Here at Remitly, we can help you not only with transferring money, but with the nuts and bolts of settling in a new country. We’ve put together some helpful hints and tips to make your move to Berlin as smooth as possible.

Table of Contents

Introducing Berlin

History

Though it’s an old city—the first recorded mention of Berlin dates to 1237–most of us know Berlin through its more recent history. After World War II the city was split into sectors under the administration of the Soviet Union (“East Berlin”) and the USA, France and Great Britain (“West Berlin”). When the Berlin Wall came down in 1989 and Germany was reunified, the city was once again reunited and became the official German capital in 1991. 

Facts about Berlin

Did you know that Berlin is nine times bigger than Paris and has more bridges than Venice? It also has the largest open-air art gallery in the world, on the site of the former Berlin Wall, and the most visited zoo in Europe! It’s a young city: 56% of the population of Berlin is under the age of 45.

Although the bear has become a symbol of Berlin and features on the city’s coat of arms, the story that the name “Berlin” originates from “Bärlein” (“little bear”) appears to be nothing more than an urban myth.

Living in Berlin

As Berlin is such an attractive destination for lots of people from all over the world, finding accommodation can be tricky. Most people in Germany rent their homes: homeownership is far less common than in the USA or UK, and in Berlin only 17% of residents are homeowners. 

While this means there’s increased competition for rental properties, the good news is that rentals are usually long-term and relatively secure. If your German isn’t up to navigating the complexities of rental contracts, here’s a quick guide to the vocabulary you’ll need.

Renting in Berlin

Most apartments in Germany are let unfurnished, so you’ll need to factor in the cost of buying your own furniture. It can also come as a surprise to foreigners that kitchen fittings are frequently not included, unless the advertisement specifically states that the property has a fitted kitchen (“Einbauküche”).  

Make sure to check whether the rent includes heating costs (“Warmmiete” or “warm rent”) or not (“Kaltmiete” or “cold rent”). You may also see the term “Gesamtmiete” (“total rent”) which includes both heating and building utility costs (“Nebenkosten”). Consider taking out liability insurance, which isn’t compulsory but protects you against being sued for accidentally damaging someone else’s property. Here’s a step-by-step guide to what liability insurance is and why you might need it.

How to find accommodation in Berlin

The main sites for finding accommodation are ImmobilienScout24, Immonet and Immowelt, all of which advertise properties both for rent and for sale. It’s worth checking these sites regularly and creating alerts for the kind of properties you’re interested in, as the housing market in Berlin is fiercely competitive and properties can be snapped up quickly.

Shared accommodation (“Wohngemeinschaft” or “WG”) is also popular among students and young professionals in Berlin. The online portal WG-Gesucht is the main forum for finding shared houses and apartments.

The huge demand for rental properties in Berlin has unfortunately led to some unscrupulous individuals taking advantage of the situation. Here are some useful tips on how to protect yourself from common housing scams.

For a thorough overview we recommend this guide on how to find an apartment in Berlin.

Registering when you move to Berlin

If you’re going to live in Germany for more than three months, you must register your address with the authorities. This is known as “Anmeldung” and is required by law. Without registering, you can’t get a registration certificate (“Meldebestätigung”) which you’ll often need to prove your address or open a bank account, get a tax ID or use government services. You’ll also need to register your address if you’re applying for a residence permit. Once you have completed the Anmeldung process, it’s a good idea to familiarize yourself with local resources and communities to help ease your transition. For those moving to the city, searching for settling in Leipzig tips can provide valuable insights on neighborhoods, public transport, and cultural activities. Additionally, connecting with local expat groups can offer support and help you make new friends in your new home.

To register, you need to go to the local municipal office (“Bürgeramt”). You can find your local Bürgeramt here. However, there are often long waiting times for appointments, so book one as soon as possible. German bureaucracy is complex, so consider enlisting the help of a native German speaker!

To register, you first need a tenancy confirmation (“Wohnungsgeberbestätigung”) from your landlord. You will typically receive this after you sign the lease. However, some short-term accommodation providers, such as AirBNBs or serviced apartments, won’t provide you with this document. If you’re in this situation and you intend to stay in Berlin for more than three months, look around for a permanent (“unbefristet”) rental contract.

Where to live in Berlin

Berlin is a big city with a variety of different neighborhoods. A few areas stand out as being especially popular with expats in Berlin:

• Mitte The name itself means “center” and as you’d expect, this is the heart of the city. Museums, bars, restaurants and trendy shops are on your doorstep. It couldn’t be more convenient—but you’ll also pay a premium for living here.
• Charlottenburg-Wilmersdorf These neighboring leafy suburbs have long been popular with English-speaking expats. This area is particularly popular with families as it has a low crime rate and highly ranked international schools. 
• Kreuzberg If you want to explore Berlin’s “alternative” scene, this is the place for you. Colorful street art, vibrant nightlife and international food markets make this an ideal choice for younger people.
• Prenzlauer Berg A lively, gentrified neighborhood popular with artists and media types.
• Neukölln For those on a tighter budget but with a love of the bohemian lifestyle, Neukölln is a good choice. It’s a lively, multicultural area which encapsulates the trendy vibe of Berlin.

If you’re happy to live further from the center, suburbs such as Spandau, Wedding and Zehlendorf offer more affordable options. 

Getting around Berlin

Berlin has an excellent public transport system. With a network of buses, trams, underground trains (“U-Bahn”) and local trains (“S-Bahn”), you can get around the city with ease. Cycling is extremely popular in Berlin, and you can also rent e-scooters from several providers. 

If you’re planning to travel further afield and explore other German cities such as Munich or Hamburg, the Deutschland-Ticket gives you unlimited train travel throughout Germany for only 49 EUR a month. However, it’s not valid on high-speed trains (ICE or IC/EC) or on services run by other providers such as FlixTrain. 

If you want to drive in Berlin, you’ll need a driving license issued in Germany or another EU country. You’re only allowed to drive with a license from a non-EU country for six months, after which you’ll have to convert your driving license to a German one. Here’s a useful introduction to driving in Germany.

Essential services and amenities in Berlin

Berlin’s official website has a useful Service Portal that features a chatbot which is available in English.

Healthcare in Berlin

All German residents must have health insurance. There are two kinds of health insurance: public and private. If you are on a low income (currently less than 69,300 EUR) you can only choose public health insurance; otherwise you can choose either. If you’re a freelancer working in the arts, you can join the Künstlersozialkasse, which pays half of your public pension insurance as well as half of your health insurance. For more information about health insurance in Germany and how it works, check out this guide on how to choose German health insurance.

Berlin is a center of excellence for healthcare: it has more than 80 hospitals, both public and private, a number of specialist clinics and the largest academic teaching hospital in Europe.

Your first contact with the healthcare system will be your GP (“Hausarzt”). You won’t need to register with a specific practice, as most GPs will see any patient. However, if you’re not a native German speaker, communicating with healthcare professionals can be difficult. Here’s a guide to finding English-speaking medical professionals in Berlin. 

Schools in Berlin

The Senate Administration for Education, Youth and Family (“Senatsverwaltung für Bildung, Jugend und Familie”) is responsible for the public education system in Berlin. The city has a wide choice of schools, including a number of international schools, both public and private. 

Here’s a comprehensive guide to the school system in Berlin for newcomers. 

Supermarkets and shopping in Berlin

You may already be familiar with German supermarket chains Aldi and Lidl, but Berlin has a range of supermarkets to suit every budget, as well as independent shops. The biggest supermarket chain in Germany is Edeka, where you’ll find a wide range of products including many international products. Rewe is another large supermarket chain, which is slightly more expensive but also offers online shopping and home delivery.

Organic food is big in Germany: you’ll find a wide range in Denns BioMarkt and Alnatura, as well as in many smaller health food shops (“Reformhaus”). Germans are very environmentally conscious, so wherever you shop, you’ll need to remember your reusable cloth bags! 

Although digital payments are gaining popularity in Germany, many smaller shops still only take cash, so be sure to find out the location of your nearest ATM (“Geldautomat” or “Bankomat”). 

Registering for utilities in Berlin

The utilities market in Germany is deregulated, so you can choose your gas and electricity supplier. If you want an environmentally friendly option, some providers, such as berlinStrom, offer an “eco-tariff.”

To find out which providers are available in your local area and compare prices, you can use a price comparison tool such as Preisvergleich. This useful site also allows you to compare internet, cable TV and mobile phone tariffs, insurance policies, credit providers and banks, as well as shopping sites.

Water is provided at the local level, so your provider in Berlin will be Berliner Wasserbetriebe. 

Managing your money in Berlin

Opening a bank account

If you’re an EU citizen, it’s fairly simple to open a German bank account. If you’re from a country outside the EU, you’ll need to provide the following documents to open a bank account:

• Proof of ID, such as a passport
• A valid visa or residence permit
• Proof of your address (“Anmeldung”)
• Evidence of your income or employment status
• Proof of your student status (if you’re applying for a student account).

Some banks will also ask for a SCHUFA, an official statement of creditworthiness. 

If you have trouble providing the above, some of the “challenger banks” such as N26 and Monese will allow you to open a German bank account with simply a proof of ID.

Budgeting 

Despite its popularity, Berlin is cheaper than many other European capital cities. The average cost of living in London, for example, is 34% higher than in Berlin, and Paris is 24% higher. There’s more information in our guide to the cost of living in Germany.
And if you’re counting the pennies, here’s a list of things to do in Berlin on a budget.

Paying tax 

If you have taxable income from any source in Germany, you’re legally required to pay taxes, whether you’re a resident or a non-resident. To help you understand your tax obligations, we’ve put together a guide to filing your taxes in Germany

The good news is that you may be eligible for certain tax deductions. Find out what you’re entitled to and how to claim it in our article on tax deductions for immigrants in Germany. 

Social life and community in Berlin

To help you integrate into the city, Berlin has plenty of Meetup groups for all interests. Many expats join the popular InterNations community, which connects newcomers to Berlin from all over the world. 

Berlin is famous for its techno scene, with top nightclubs like Berghain (but beware, it’s notoriously difficult to get in!) and there are plenty of live music venues for all tastes. If classical music is more your thing, head for the world-renowned opera house or the Berlin Philharmonic. For culture enthusiasts, Berlin also has an impressive collection of museums, nearly all of which offer free entry on the first Sunday of the month.

Eating out in Berlin

The city is also a foodie paradise, with several Michelin-starred restaurants and trendy cafés to suit all tastes. If your budget doesn’t stretch that far, why not try the local street food, the world-famous Berlin Currywurst? Although German food tends to be heavily focused on meat, there’s a growing awareness of plant-based alternatives: Berlin also boasts a good selection of vegan restaurants.

Working and studying in Berlin

If you’re a German citizen or a citizen of another EU country, Iceland, Liechtenstein or Norway, you can legally work in Berlin. If you’re from Australia, Canada, Israel, Japan, New Zealand, South Korea, the United Kingdom or the United States, you need a residence permit (“Aufenthaltstitel”) to work, study or freelance in Germany.

If you already have a job offer before moving to Germany, you’ll need to apply for a work visa. 

The work visa isn’t applicable if you’re self-employed, though: if you’re a freelancer, take a look at our guide to how to get a digital nomad visa in Germany. If you don’t already have a job, you’ll need a job seeker visa. This is aimed at people with a recognized university degree and is valid for six months.

For academics and people with related qualifications who want to take up qualified employment in Germany, there’s a special visa known as the EU Blue Card. To obtain the Blue Card, you must already have a job offer in Germany with a gross annual salary of at least 45,300 EUR (as of 2024).

If you want to undertake voluntary work in Berlin, we’ve put together a guide on getting a volunteer visa in Germany.

Finding a job in Berlin

Berlin is an attractive destination for ambitious young professionals and competition for jobs can be fierce. Berlin’s economy is dominated by the service sector, which makes up 84% of all employers in the city. It’s also a hotspot for technology, the automotive industry, healthcare, fintech and the creative industries. The city’s biggest employer is Deutsche Bahn, followed by the Charité hospital. Household names Tesla and Mercedes-Benz are also among the top ten employers, along with the supermarket giants.

For job opportunities, online portals such as LinkedIn and Indeed.com are good places to start, as well as the German government portal Jobsuche, where you can filter results by location, sector and employment type (full-time, part-time, remote etc.). The city of Berlin also has a portal called Talent Berlin. 

While having some knowledge of German will give you a distinct advantage, it’s possible to find a job in Berlin as an English speaker. Check out Berlin Startup Jobs or English Jobs in Berlin.

Studying in Berlin

If you’re planning to study at one of Berlin’s many world-class universities, you can be assured of a high standard of education. Another advantage is that public universities in Germany don’t charge tuition fees, even for foreign students. The German Academic Exchange Service (“Deutscher Akademiker Austauschdienst”) is a good starting point for finding out more about available study programs, scholarships and research opportunities.

Finding accommodation in Berlin as a student can be tough, so your first port of call should be the student accommodation service studierendenWERK. You can search for apartments, shared housing or rooms in a hall of residence.

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