Glossary U
Deutsch: Hühnerkopf / Español: Cabeza de pollo / Português: Cabeça de frango / Français: Tête de Poulet / Italiano: Testa di pollo
Ulo ng Manok refers to the head of a chicken, a part often used in various cuisines around the world, including Filipino cuisine. In many cultures, the chicken head is not commonly consumed or is considered a byproduct; however, in Filipino and other Asian cuisines, it is utilized in various dishes, showcasing a philosophy of minimizing waste and appreciating the whole animal.
Umai refers to the indigenous dish from Sarawak and Sabah in Indonesia. It is their own version of the famous Ceviche, as it is made of raw mackerel seasoned with chopped onions, chili peppers and salt and uses lime juice instead of vinegar as a souring agent.
Umai is Indonesia's version of the Philippines, Kinilaw na Isda, which is prepared almost the same way.
Deutsch: Umami / Español: Umami / Português: Umami / Français: Umami / Italiano: Umami
Umami in the food context is one of the five basic tastes, alongside sweet, salty, sour, and bitter. Often described as a "savory" or "meaty" taste, umami is the result of the presence of certain amino acids, particularly glutamates and nucleotides, in food. It enhances the depth and richness of flavour in dishes and is naturally present in foods such as tomatoes, aged cheese, mushrooms, and meats.
Deutsch: Nabel (kulinarisch) / Español: Ombligo (culinario) / Português: Umbigo (culinário) / Français: Ombilic (culinaire) / Italiano: Ombelico (alimentare)
The term Umbilicus in the context of food refers to a specific anatomical feature found in certain fruits and vegetables, particularly in varieties of squash, pumpkins, and melons. It describes the scar or indentation left on the fruit where it was attached to the plant's stem during growth. While often overlooked, the umbilicus plays a role in identifying cultivars, assessing ripeness, and determining post-harvest handling practices.