Glossary Y

Yak-hwe is a Korean dish of raw beef plated with lettuce.

Yakbap refers to one of the rice dishes from Korea. It is made of glutinous rice mixed with various ingredients to gove it flavor, like honey, dates, chestnuts. It is then steamed in an eartherware steamer. Yakbap is one of Korea's traditional foods.

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Yakgwa refers to a Korean traditional snack which is a soft cookie made from wheat flour dough mixed with honey, rice wine, and sesame oil. The dough is flower-patterned and fried, and then marinated in honey before serving.

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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Yaki is a Japanese term that means "to grill" or "to broil."

Yaki-Onigiri is the Japanese for grilled rice balls. Onigiri are rice balls made of cooked rice and usually wrapped with a nori seaweed Yaki-Onigiri is also spelled Yaki Onigiri.

Yakidofu refers to the Japanese term for firm tofu which is lightly browned on both sides by broiling. A popular New Years dish in Japan is nishime, yakidofu cooked sweet in soy sauce

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Yakimono refers to "Grilled food" in Japanese. Also, Yakimono refers to broiling, pan-frying and baking in Japanese. Yakimono or broiling in Japan is a very early form of cooking that dates from way back. Yakimono is broadly divided into two (2) categories based on how the food is cooked or the heating method: Direct broiling and Indirect broiling. (1) Direct Broiling involves cooking food under or over a naked flame, using skewers or wire mesh. (2) Indirect Broiling means that foods are cooked by putting a metal or stone between the heat source and the ingredients, or by wrapping in paper or foil prior to broiling. Proper skewering techniques and controlling the heat are important elements for successful Yakimono. Yakimono is also categorized based on Preparation Method: (1) Salt-broiling: the basis of all other broiling (2) Tare-Yaki: broiling while basting or brushing on a sauce. "Teriyaki " is a variety of Tare-yaki. (3) Tsuke-Yaki: broiling foods that have been pickled in a sake paste or miso paste prior to broiling (4) "Cosmetic" broiling: this broiling method affects the look of the dish, and involves the use of egg yolk, sea urchin roe, sesame seeds, etc.

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Yakionigiri refer to Japanese grilled rice balls. Onigiri refer to rice balls Yakionigiri is also spelled Yaki-Onigiri or Yaki Onigiri