Glossary O

Omble Chevalier à la Genevoise refers to a famous dish from the Canton of Geneva in Switzerland which is made of Omble (chevalier), Arctic char (fingerling/grayling) from the Lac Leman on the French/Swiss border. Omble chevalier à la Genevoise is served with the famous Sauce Genevoise, a delicate local sauce made from sparkling white wine, fresh herbs and spices, butter and a drop of cream.

Omija Hwachae is Omija fruit punch. Omija Hwachae is one of the popular traditional Korean drinks for summer. It is made of the fruit herb Omija, which literally means "five-flavor fruit” as the herb has five (5) tastes - it is sweet, bitter, sour, hot, and spicy. When dried and soaked, the herb generates a pink juice. Omija is widely used in Korean foods ranging from traditional drinks to sweets. It quenches thirst, increases energy, loosens phlegm, and stops diarrhea and perspiration. Omija Hwachae is one of the cold foods that offer coolness and nutrition during summer To make Omija Hwachae, the sieved water of dried and soaked Omija fruit is used. Sugar and honey are added to the sieved water . Slices of pear or other fruits and pieces of pine nuts are also added to the water to complete the punch.

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Omlet is the Russian word for omelette

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Omo Tuo refers to Ghana's food of tenderly cooked rice that is moulded into balls (baseball-size) which is eaten with palm nut soup or groundnut paste soup. Omo Tuo simply means rice balls in Ghana.

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Omusubi is another term for Onigiri which refers to a Japanese snack made of rice formed into triangle or oval shapes and wrapped in Nori (edible seaweed). Traditionally, the Omusubi is filled with pickled salted plum fruit called Umeboshi, salted salmon, bonito shavings, Katsuobushi, or any other salty or sour ingredient. In practice, pickled filling which is used for Omusubi or Onigiri is used to preserve the rice. Since the Omusubi is one of the most famous and popular snacks in Japan, most convenience stores in Japan stock Omusubi in many popular fillings and tastes. Specialized shops, called Onigiri-ya, offer handmade rice balls for take out. Omusubi is also spelled O-Musubi.

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On-No-Khaukswe refers to the best-known Burmese dish which is actually a chicken curry based on coconut milk, served with plain boiled rice or egg noodles.

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Onaga is the Japanese word for "Red Snapper". It is called Ula' ula in Hawaiian. It is a tender, moist fish that is especially popular for making sushi for New Year celebrations and weddings.

Deutsch: Onam / Español: Onam / Português: Onam / Français: Onam / Italiano: Onam

Onam is a major annual festival celebrated in the Indian state of Kerala and by Malayalee communities around the world. In the context of food, Onam is particularly renowned for its sumptuous feast known as 'Onam Sadya', a vegetarian meal that is traditionally served on a banana leaf and consists of a variety of dishes.

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Deutsch: Onasadya / Español: Onasadya / Português: Onasadya / Français: Onasadya / Italiano: Onasadya

Onasadya is a grand vegetarian feast traditionally prepared and served during the festival of Onam in the Indian state of Kerala. This multi-course meal consists of a variety of dishes that are served on a banana leaf, reflecting the diverse flavours and culinary heritage of Kerala. The term "Onasadya” comes from "Onam," the harvest festival of Kerala, and "sadya," which means banquet or feast in Malayalam.

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Onggi is the Korean word for "Earthenware pot" . The big Onggi pots or crocks can be used for making, fermenting and preserving many things, such as: soybean paste, soy sauce, hot pepper paste, fermented salty fish, rice wine, and of course Kimchi. Onggi are good for fermenting and storage. Koreans keep these in the corner of the yard, and sometimes Kimchi pots are buried underground so they don’t freeze in the winter.

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