When it comes to food, there are thousands of great dishes to choose from. Some of the most popular dishes start with the letter U, like udon noodles, ube an umeboshi. That’s why we’ve put together this list: to help you find something new to try the next time you’re feeling hungry.
Table of Contents
1. Ube
Think you know food? Think again, because there’s always more to learn. While you’ve probably heard of ube before, you may not know it’s actually a yam. Native to the Philippines, this purple-colored yam is popular in Filipino desserts and pastries, making it a star ingredient in halo-halo, a popular shaved-ice dessert. Ube has a delicious flavor similar to sweet potatoes and a texture that is similar to potatoes, making it a versatile ingredient that is popular in many cuisines.
2. Udon
Udon is a type of thick Japanese noodle made from wheat flour, originating in the northern part of the country. The noodles come in a variety of thicknesses, shapes, and lengths. Some are as thin as the average spaghetti noodle, while others are as thick as linguine. This makes them popular for numerous dishes, as they can be enjoyed in hot soups, stir-fried with vegetables, or served cold in salads and dipping sauces.
3. Ugali
Ugali is an East African casserole made from maize meal (corn meal). It is traditionally served with a starchy vegetable, most commonly Ugali with beans (Ng’ombe). The corn meal is boiled in water until it is thick and then allowed to steam, much like polenta. It is usually served with meat and vegetables. Most people think of polenta when they think of Ugali, but the meal is also similar to a soupy grits.
4. UHT milk
UHT milk is a product of ultra-high temperature processing. It is also called shelf-stable milk. This type of milk is packaged in aseptic, sterile, and airtight containers. It has a long shelf life and can be stored for a long period of time without refrigeration. The shelf life of UHT milk is typically 6 months. It is widely used in restaurants and fast food establishments. Many people prefer UHT milk because of its long shelf life and the fact that it does not need to be refrigerated. It is also very economical.
5. Ukranian Rolls
The Ukranian roll is a staple in every Ukranian household, and if you haven’t tried it, you’re missing out. The popularity of the Ukranian roll has spread throughout other countries such as the United States, and many people now have Ukranian rolls in their supermarkets. Ukranian rolls can be made with either a yeast or bread dough, and can be filled with a variety of ingredients, such as cheese, eggs, meat, vegetables, and fruits.
The Ukranian roll is a very tasty, savory treat that is perfect for breakfast. While Ukranian rolls are great for breakfast, they can also be eaten at virtually any other time of the day.
6. Umami
Umami, a Japanese word, was introduced into Western culinary consciousness by a chemist named Kikunae Ikeda who, in 1908, isolated a taste he described as “pleasant” or “savory” in seaweed broth. Since then, Western scientists have proven that umami is actually a taste sensation produced by the presence of a natural amino acid called glutamate, and that, in fact, most of the things we enjoy eating (meat, cheese, aged or fermented foods) contain high amounts of it.
7. Umble Pie
Umble pie, also known as umplumb pie or umbles, is a rare meat dish in English cuisine, deriving from the heart, liver, and other edible internal organs of a deer, traditionally a roe deer. In the past, cooks would have made it from whatever was available as a way of using up the whole of the animal. The cooked umbles are normally mixed with a forcemeat of fat and lean minced or ground deer meat, giving a rich and flavourful gravy with the heart or liver.
The word umbles was formerly commonly used in the north of England to mean the edible internal organs of a deer, but this usage is now considered archaic.
8. Umbricelli Pasta
The umbricelli pasta is a type of pasta that is similar in texture and taste to spaghetti, but is actually a type of pastina. Pastina is a type of pasta that is shaped like small stars or discs and has a texture that is similar to that of a small pearl. Pastina are not made from semolina flour, like most other types of pasta, but instead are made from flour that is made from durum wheat. The tastiness of umbricelli noodles comes from the fact that they are usually paired with a flavorful sauce or sauteed in a dish.
9. Ume
Ume is a fruit that is native to Japan and other parts of East Asia. It is well known for its sour taste and pungent smell. It is often used in salads and eaten as a pickle.
10. Umeboshi
Umeboshi are salt-pickled plums that have been preserved in brine for many years, and apart from being a distinctive ingredient in Japanese cuisine, they have also been used in folk medicine to cure intestinal infections, fevers, colds, and more.
11. Umeshu
Umeshu is a traditional Japanese liquor made from green plums. Its name translates as “plum wine,” making it sound similar to other sweet beverages like wine (it’s not) or hard cider (also not). Umeshu is typically made by steeping unripe ume plums, which are similar to apricots, in a neutral alcohol (rice or grain) for a few months. At the end of the fermentation period, it is sweet and has a fruity flavor that is similar to a sweetened plum juice.
12. Unadon
A Unadon is a type of Japanese rice bowl that is renowned for its extreme deliciousness. Unadon is usually made with a fatty, thick cut of tuna that is then covered in a hot broth and served with ingredients like eggs and onions. The broth is then ladled over the rice in the bowl, so when you eat the dish, the rice takes on all the great flavor from the broth. Unadon is a very popular dish with all types of Japanese people, from older people to kids and teens. When eating Unadon, it is common to dip the ingredients into the soup and then cover the ingredients in a type of sweet sauce that is also provided with the dish.
13. Unagi
Unagi is a traditional Japanese dish made from freshwater eel. Although commonly eaten in Japan in the form of sushi, it can also be prepared as a kind of grilled eel, or in a soup broth. Unagi is most popular in the summer months when the eels are most plentiful.
14. Underberg
Underberg is an herbal digestive liqueur, that is said to relieve tension and stress, relieve indigestion, calm an upset stomach, and even relieve hangovers. It is made from a secret recipe of over 40 different herbs. The drink was created in Germany during a time when many locals, including an apothecary named Johann Underberg, were forbidden from producing or consuming alcohol. Underberg was an herbalist and, according to legend, he created Underberg as a remedy for his patients who had stomach complaints.
15. Unleavened bread
Kosher bread is an unleavened bread or bread baked with ingredients that have not been fermented. The use of sourdough starter, a mixture of flour and water containing wild yeast and lactobacilli bacteria, is a practice that predates written history. Ancient Egyptian, Middle Eastern and Mediterranean cultures all had traditional flatbreads with varying degrees of sourness. In the present day, the most widespread practice is to prepare a dough with flour and water, which is then allowed to ferment for up to several hours before baking.
16. Upma Dosa
Upma is a popular breakfast in Southern India, it is a savory dish made from semolina. This dish is usually eaten with a spicy curry (sambar), a lentil soup (rasam), or chutneys. The semolina is made by toasting and grounding the rice, the dish is usually garnished with a tempering of mustard seeds and curry leaves.
17. Urad Dal
Urad dal, also known as black lentils or black gram in English. They are a key ingredient in Indian cuisine, and are used in a wide variety of dishes, from snacks to main courses, to desserts. They are members of the lentil family, and are slightly smaller than the regular brown lentils found in soups and stews. Like all lentils, they are high in protein, as well as a good source of fiber and vitamins. They can be used in place of nuts as a snack, and are often ground into dal, and made into a batter for appam and idiyappam.
18. Urchin
Chances are, you’ve never heard of the sea urchin. You might have encountered it if you’ve ever been to a Japanese sushi restaurant, but even then it’s unlikely. This is because it is a delicacy enjoyed in Japan and not something you’ll find in your local (North American) grocery store. Amazingly, these spiny creatures are not only delicious but also very healthy. In fact, several health benefits have been linked to eating sea urchin, including lowering cholesterol levels and blood pressure, as well as boosting the immune system.
19. Urda Cheese
Urda is a kind of cheese that is popular in central and eastern Europe but is made from sheep milk. urda cheese is hard, traditional, and sheep milk cheese, it is produced in Slovakia, Poland, Bulgaria, Serbia, Croatia, and Hungary.
20. Urfa Pepper Flakes
Urfa pepper flakes are the best pepper flakes out there. The pepper is harvested in Turkey, and exported to the United States, and is in no way, shape, or form related to black pepper. Urfa pepper flakes are spicy, but they are not overpoweringly so, and go great in a lot of different recipes, from Indian and Italian cuisine to American dishes such as barbecue.
21. Uttapam
An uppittu or uppuma is a South Indian savoury pancake made from semolina, often served with spicy vegetable sambar and coconut chutney. They can be eaten at any meal, but are typically served for breakfast or dinner. Uttapams are a popular dish in Tamil Nadu, Kerala, Karnataka and Maharashtra, and are considered a nutritious breakfast food.
