Glossary U
The food glossary +++ 'Unagiya / Unagi Ya', 'Udang Sambal Serai Bersantan', 'Unakka Nangu Olarthiyathu'
Ula'Ula is the Hawaiian term for "Red Snapper" which is called Onaga in Japan. It is a tender, moist fish popular in making sushi.
Ukha refers to Russian fish soup known as the Mother of all Russian soups. Ukha ismade from fresh fish with spices. Small fishes like ruffs, perches were used to make soup strong and to give it a specific smell. Boiled tenches, sheat-fish, burbots were added in an already cooked soup to make it "sweet and tender". Cinnamon, cloves and pepper were principal spices. It is not difficult to cook Ukha. But real Ukha must be cooked on the fire or at least on the oven.
Urta a la Roteña or Urta refers to Spanish dish made of a special local red-skinned fish (Sea bream) that is usually cooked (baked) with tomatoes and onions.
Uchche is a Bengali word referring to the smaller variety of bitter gourd.
Uudet Perunat is the Finnish for "new potatoes" referring to
fresh potatoes of the first crop in the summer, cooked with dill . Uudet Perunat is a "must" food for Midsummer’s Eve for many Finns.
Uling is the Filipino word for charcoal which is used in the Philippines for barbecuing food.