Glossary Y

The food glossary +++ Popular Articles: 'Yogurt', 'Yeast', 'Yellowtail'
Yapon refers to a kind of holly, the leaves of which are used by the native Americans to make a tea called Yaupon.

Yeqarya Sinnig refers to a green pepper that is stuffed or filled with onion. Sinnig is one of Ethiopian's dishes which is usually serve as a side dish. Yeqarya Sinnig is also called Sinnig.
Yak-hwe is a Korean dish of raw beef plated with lettuce.
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.
Yakitori is a Japanese dish of skewered chicken and vegetable chunks that are marinated and grilled. Japan's version of Kebabs.
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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