Yuzu citron refers to Japanese citrus fruit which is primarily cultivated in the Naka river basin region in Tokushima Prefecture. The fresh and tart juice is used as a seasoning, and finely chopped peel not the flesh is added to garnish Japanese-style soups such as Yuzu Miso. Yuzu has a distinctive scent. To use Yuzu, peel it very thinly. Add ground Yuzu peel and juice to Miso to create Yuzu Miso. Kabosu, sudachi is simular to yuzu but green in color. In winter, many Japanese add a few yuzu to bath water for it's citric aroma boost.

Yuca con Chicharrón refers to one of the popular foods in Honduras which is made of Yuca served with raw cabbage with lemon, then topped with Chicharrones, tomato hot sauce and Mojo, made with a mixture of oil, garlic, onion, spices such as oregano and bitter orange or lime juice. Yuca con Chicharrón consists of boiled pieces of yucca root mixed with raw cabbage and served with pork skin deep fried until it is crispy

Yuca con Chicharrón is side dish that is usually served with soups, Tamales, or Carneada (roasted meat). It can also be served as an appetizer.

Yaguar Locro refers to an Ecuadorian potato soup made with sprinklings of cow blood.

English: Yusi / Deutsch: Yusi / Español: Yusi / Português: Yusi / Français: Yusi / Italiano: Yusi /

Yusi refers to an Ilokano (Ilocano) traditional stew that is made from the tender meat taken from the neck portion of the pig. To prepare Yusi, the meat is fried first to release the fat from the meat before broth is added. The liver of the pig which is cut into small slices are also added. The flavor which comes out from the liver gives Yusi its delicate and distinctive taste. It may also consists of innards, bell pepper, carrots and canned peas and fish sauce to taste

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Yakhni is a stock made of meat or poultry, in Indian cooking.

Yakhni also refers to a cream colored preparation made with curd as a base. The Essence of the Yakhni Pulao, one of the Indian dishes, is in the perfect Balance of Yakhni added to the aromatic Basmati rice.

Yakhni Pulao refers to a Kashmiri specialty and a royal dish from the kitchens of the Maharajas. Yakhni Pulao is a combination of rice and mutton made tender in a Yakhni.

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Yakhni Pulao refers to a Kashmiri specialty and a royal dish from the kitchens of the Maharajas. Yakhni Pulao is a combination of rice and mutton made tender in a Yakhni, a cream colored preparation made with curd as a base. The Essence of Yakhni Pulao lies in the perfect Balance of Yakhni added to the aromatic Basmati rice.

Maharaj or Maharaja (Maha: great; Raja: king) is a Sanskrit term, literally meaning ‘Great King’. The title is used as a prefix in the names of kings, profound religious leaders and used often in honouring celebrities. Maharaj is also used ironically or colloquially with friends.

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