Uvas |
| Grapes |
Udo |
| Udo is a wild plant of the family Araliaceae found in Japan.
Its produces tender stalks resemble asparagus that have a fennel flavor. |
Ugli fruit |
 | An ugli fruit is a citrus fruit created by hybridizing a grapefruit (or pomelo according to some sources) and a tangerine, and is sometimes called uniq fruit or unique fruit.
Native to Jamaica, the fruit was first bred in Brown's Town in 1914. It got its name from the unsightly appearance of its rough, wrinkly greenish-yellow skin, wrapped loosely around the seedless orange pulpy citrus inside. An ugli fruit is slightly smaller than a grapefruit. It tends towards the sweet side of the tangerine rather than the bitter side of its grapefruit lineage. The fruit is available from December to April. |
Umeboshi |
| Umeboshi are a type of Japanese pickle. They are a traditional food which is popular in Japan. Their natural colour is brown, but umeboshi are often dyed red using an herb called akajiso (often supplemented with artificial red coloring in commercially available umeboshi). Umeboshi may be round, and vary from unwrinkled to very wrinkled. Their taste is very sour and salty. Umeboshi are made by drying ume fruits and then packing them in barrels with salt. A weight is placed on top and the fruits gradually exude all remaining juices, which accumulate at the bottom of the barrel.
Umeboshi are usually eaten with rice. As part of a bento (Japanese lunchbox), a single umeboshi is often placed in the centre of the rice, resulting in what looks like the flag of Japan. It is also a common ingredient in onigiri, rice balls wrapped in nori. Among Japanese, umeboshi are believed to be good for health, and may be eaten as a folk remedy for the cold. Because of their high salt content, they can be kept for a very long time without spoiling. |
Unleavened |
| Bread made without a raising agent. Baked thin. |
Unmold |
| To remove from a molded container. |
Upside-down cake |
| An upside-down cake is a cake made upside-down in a pan and then, once cooked, turned over and allowed to set, and is eaten right-side-up. This process requires that the top of the cake be placed on the bottom of the cake pan and the bottom on top. Usually, chopped fruits such as pineapples and cherries are placed at the bottom of the pan before the batter is poured in, so that they form a decorative topping once the cake is inverted. |
Udon |
| Udon is a type of thick wheat-based noodle popular in Korean and Japanese cuisine. Udon is said to have been imported to Japan through Korea from China in the 6th century. This original udon was 2 to 3 cm in diameter, a flat pancake shaped noodle added to the miso-based soup, and in modern Chinese the characters ?? refer to wonton dumplings, not noodles.
It is usually served in a mildly flavored broth, in its simplest form as kake udon, served in kakejiru made of dashi, Japanese soy sauce (shoyu) and mirin). It is usually topped with thinly chopped green onions. Other common toppings include tempura, often shrimp or kakiage (a type of mixed tempura fritter), or abura age, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added. Shichimi and beni shoga can be added to taste.
The flavor of broth and topping vary from region to region. Usually, dark brown broth, made from dark soy sauce (koikuchi shoyu) is used in eastern Japan, and light brown broth, made from light soy sauce (usukuchi shoyu) is used in western Japan. This is even noticeable in packaged instant noodles, which are often sold in two different versions for east and west. |
Um Ali |
| Ali's mother is a pastry pudding with raisins and coconut steeped in milk |
Underberg |
| A German digestive aged in oak casks and made from the maceration of water, herbs, roots and alcohol. |
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