Glossary U

The food glossary +++ Popular Articles: 'Unakka Nangu Olarthiyathu', 'Ubod', 'Urwarwa'

Usukan mocnik (Twirled Porridge) which is also called Usukanci are a kind of dumplings from Slovenia that is made from flour and eggs, cooked in salted water and seasoned with cracklings. Usukanci can also be cooked in milk and seasoned with sugar. The dish is not typical for the Zasavje Region, since it is known elsewhere in Slovenia by the same name and method of preparation.

Urbain François Dubois refers to a French Chef and writer famous for writing La Cuisine Classique. Urbain François Dubois lived from 1818 to 1901. Urbain François Dubois is pronounced "oor-bah frah swah doo-bwah"

Unakka Munthiri is the Malayalam term for Raisins or Dry grapes used mostly in South India for making sweets, like Payasam. Raisins is also called Kishmish/ Kissmiss in Hindu language Please see other names of Raisins in other languages of India

Umuk-Muchim is a Korean dish made of seasoned jellfish

Unagi is a Japanese word for eel and the Japanese eels, particularly freshwater eel are frequently used in Japanese dishes. Freshwater eel, known as Unagi, is one of the most popular items in the American sushi industry. It is generally grilled and served with a dark kabeyaki sauce.

Useol refers to Korean dish made of boiled beef tongue. Beef tongue is a delicacy in Korea. It is boiled, thinly sliced, and served with other meats and a dipping sauce or added to special soups
  1. Ueong
  2. Under Blade Roast
  3. Urimomi
  4. Unagisuupu

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