Glossary O

The food glossary +++ 'Oignon brule', 'Osang', 'Oignon pique'
Oliaigua refers to a Spanish dish specifically from Minorca, one of the Balearic Islands. It is soup made of tomatoes, onions, parsley, and red and green peppers served with toasted bread and fresh figs. Oliaigua is serve in a deep dish with the slices of toasted bread lining the base of the dish and it is traditionally accompanied by fresh, ripe figs served on a separate plate or container.

Ono is the Hawaiian name for "Wahoo," a marine fish whose flesh compares favorably with Albacore. Ono is a fish similar to mackarel with white, flaky, delicate flesh. It provides a moderate to high-fat flesh that is white and slightly sweet. In Hawaii, "Ono" also means "sweet."

Otak means Offal, specifically the brain of animals which is use for food. In the Philippines, Utak ng Baboy (Pork's Brain) is often made into an egg omelette. I have not tried eating "utak" yet, I think this is one healthy food as the old Filipinos said which I will never try to eat. But my eldest sister said it is very delicious and in earlier times when my mother cooks "utak", she is the first on the table. She likes to try everything exotic, from Balut, Utak, Oyster.

Ohagi refers to a traditional sweet from Japan which is eaten in the fall/autumn. It is very similar to Botamochi.

Obunjagijeok refers to a Korean dish made of various colored Abalone on grilled skewer. Abalone is a variety of edible seashell.

Ori is the Korean word for "Duck". In Korea, duck is made into a stew (Oritang ) and grilled/roasted (Ori-Gui).