Foods that start with u: If you are discovering A to Z items or playing a game of food-themed names, it can be difficult to think of foods that start with u. However, this sometimes-vowel, the sometimes-consonant letter begins with many edible plants and you may find them from time to time on your kitchen table or restaurant menu.
Here, we’ve compiled a comprehensive list of some of the most popular foods/delicacies start with u, cooked and savoured in various countries.
Foods that start with u list:
When we speak about South Indian cuisine, upma is one of the most sought after breakfasts. This dish is now prepared throughout India, not just in South India, and is usually enjoyed for the first meal, the breakfast. Not only is Upma delicious but it is also good. This breakfast meal is cooked using sooji or semolina, rice flour, and even oats. It can be prepared with semolina and wheat, too. Upma digests slowly, and keeps you lengthy whole. This does not encourage you to over-eat or indulge in unhealthy snacks. Upma will be your go-to breakfast meal, if you want to rapidly lose weight.
Uttapam are South Indian Pancakes made from lentils, beans, onions, herbs and spices. In South Indian homes, these are a very popular breakfast and are often eaten with a chutney, sambar or podium. Traditionally uttapam was rendered with a slightly sour batter left over after dosing in the days before.
Unagi is a classic Japanese dish consisting of steamed rice overlaid with grilled eel fillets which are glazed with a sweetened soy-based sauce (called tare) and caramelized, ideally over charcoal fire. .Unagi sushi is very popular and available at most sushi restaurants, but the satisfaction of eating perfectly grilled unagi on top of warm rice is entirely different and can not be contrasted with. The name of this classic dish is Unadon (almost). The scent of the sweet unagi caramelized sauce alone is sufficient to make my mouth water.
Ukwa is such a versatile dish with a wonderful natural flavour. Without any ingredient, it can be cooked plain, not even salt and it will taste great particularly when prepared with fresh Ukwa. It can be roasted and eaten with coco or palm kernel. African breadfruit is in its own food class. I wasn’t sure where to put it, but eventually opted for the portion of beans because the seeds of breadfruit are the most similar to beans. In Igbo it is known as Ukwa, and the scientific name is Treculia africana.
Udon is chewy Japanese noodles made from wheat flour, water, and salt, which are traditionally served in a basic dashi broth. They are thicker than soba noodles from buckwheat — typically two to four millimetres — and can either be flat or rounded. Udon dough can be hard to knead and some swear to relax by stomping on the dough.
Traditionally made at home, after commercial success in the seventeenth century, udon started to be sold at speciality stalls. Today udon is eaten all over Japan, but especially in the south, from Osaka to Kyushu.
Ugli fruit is a cross between an orange and a grapefruit and is also known as Jamaican tangelo or uniq fruit.
It is gaining popularity for its sweet, citrusy taste and novelty. People like it too, because it is easy to peel.
Ugli is a cross between a grapefruit and a mandarin orange. It is commonly known as tangelo and this article makes interchangeable use of both names.
“UGLI” is a brand name playing on the word “ugly,” as the fruit doesn’t look especially appetizing. The name “ugli fruit,” however, has become one of the most popular names on the fruit.
This teardrop-shaped fruit is larger than a grapefruit and has a dense, rough, yellow-greenish skin that easily peels off.
The Umbu (also known as the Imbú) is native to northeastern Brazil, where it grows in the Caatinga, a region-typical semi-arid (Sertão) scrub. This tree’s name and its fruit derive from the indigenous term y-mb-u which means ‘tree that gives drink.’ This wild tree’s productive period starts after ten years of growth, after which it bears fruit once a year, producing up to 300 kg in a single harvest as soon as it reaches maturity. The Umbu tree can carry up to 3,000 liters of water throughout the dry months due to its strong root system, composed of a great network of tubers that can store liquid during the dry season of the Sertão.
Ulluco is an economically important South American root crop, indigenous to the South American Andean region. It’s commonly grown and eaten in Peru , Bolivia, Ecuador, Colombia, Argentina, Venezuela and Chile. Having its origins in ancient times, this root vegetable used to be an important food crop for the Incas and it has long been grown primarily for its tubers but also for its leaves, both edible and equally flavourful.
The tubers growing have a bright yellow, green, orange, red, pink, or purple exterior surrounding white or yellow flesh, varying in size and shape.
Ugni fruits are very scented, purple-red fruits that look like berries. They are very small, growing just 1 1/2 cm (1/2) “long. Every fruit grows on a stalk of 2 1⁄2 cm (1 inch).
The fruit has a very delicate flavour, a bit like strawberries, but with some tartness. Sowing is very small.
It grows on a myrtle-related evergreen shrub, which grows to 4 1/2 meters (15 feet) tall. Could be grown from seeds or cuttings. It has shiny, dark-green leaves, and bell-shaped, tiny, white or pink flowers in the spring. The fruit turns up in the summer.
10. Umbrella squash
“Summer squash” is the umbrella term for a large variety of sweet, tender squashes, harvested before maximum ripening to ensure mild flavour and texture.
Umbrella squash is easy to dehydrate. Place for a few days in a plastic bag or in your refrigerator hydrator box.