The Scottish Full English I think has a slight edge on the English when you’ve all the trappings.

Haggis > black pudding.

For other countries: 贵州 (Guizhou, China) - 恋爱豆腐/ Lover’s Tofu Pouch - is a special tofu that’s made with sun exposure and multiple mixing, that’s then grilled and sliced open to be stuffed.
豆腐圆子/fried tofu balls - These are simpler. Big mouthful sized deep fried tofu balls that’re sliced open and filled with a pickled radish, coriander, fish-mint, and chilli mix. 贵阳酸分/Guiyang Fermented Noodles - rice (iirc) noodles that are quite thick, and left to ferment slightly as part of the process. Normally eaten for breakfast.

Romania: I have amazing memories of a vegetable dish called givech, a thick vegetable mix that you eat with bread. Hearty, warming, and delicious.

A good tip is to use recipes actually from a local or person who grew up in the country

Don’t use some random persons recipe

For Japanese recipes I recomend.

• Just One Cookbook

• Recipe Tin Eats Japan

• Chopstick Chronicles

Sites I’ve found from locals or people who grew up in Japan but don’t know if I’d recommend them yet:

• NHK Let’s Cook Japanese

• Kurashiru

• Cooking with Dog

• Hiroko’s Recipes

• No Recipes

• Japanese Cooking 101

Also use Metric, us Customary / Imperial has no place in recipes because it can’t reproduce a recipe accurately and should have stopped being used some time in the 1700’s-1800’s

A scale isn’t expensive either

To answer your question, I’m live in Australia I don’t have a local food that a favourite of mine unfortunately

I prefer Japanese food to my own countries food

I’d recommend the Irish Spice Bag.

Just a really simple but great takeaway food. Just make sure you get the right kind of curry sauce if making it at home. Takeaway curry is its own thing, but it’s more on the Chinese curry style.

My favourite American dish is a nothingburger right now.

I want to make a comment about poutine for Canada. A lot of places do poutine as “fries, cheese, gravy, done”, which never does it justice.

1. You have to use cheese curds, not anything else. A lot of places will use shredded cheese or mozzarella, and it never works out the same.

2. Bland fries = bland poutine. If your fries are just a normal russet potato with a bit of salt, it’ll probably be alright but not great. Some of the best poutines I’ve ever had have used seasoned potato wedges as a base, usually with “New Potatoes” (the variety name) instead of russets as the base.

3. Use more gravy. However much you think you’ll need, use more. Just trust me on this one.

Gumbo or red fish courtbouillion from south LA (Cajun food). Also boudin and cracklins.