If you’re struggling to name foods that end with “U”, this list is for you. You have probably heard of some of these while the others might be a mystery. Keep on reading to learn more about these “U” foods.
Table of Contents
Tofu, also known as bean curd, is a popular food item made with soy milk. The soy milk undergoes a condensation process and the resultant curd makes up a solid white block which is Tofu. There are many textural varieties of Tofu including silken, regular, and firm. Low in calories but high in protein and iron, Tofu is delicious yet healthy.
You can enjoy Tofu in stir-fry, noodles, stews, curries, and salads. Since it has a neutral flavor, it takes up the flavor of accompanying spices easily.
Meen Kulambu is the name of a fish curry that is part of South Indian cuisine. The recipe varies by region so the fish or spices used are different. The dish has a delicate flavor since it uses mild-tasting white fish such as mackerel, cod, or tilapia. The sauce also has tamarind which gives it a tangy flavor that complements the fish. Enjoy Meen Kulambu with flatbread, steamed Basmati rice, or idlis (savory Indian rice cakes).
Masala Kaju can refer to either crescent-shaped Indian snacks or spiced and roasted Cashew nuts. Both are equally delicious but the cashew-shaped biscuits go well with many things. The preparation for Masala Kaju involves rolling pastry into a crescent shape and deep-frying it until golden-brown
Laulau is a Polynesian dish that has many names including Lū, Pulasami, and Rukau. It consists of the cooked leaves of the Taro plant with fillings such as fish, pork, and coconut cream. Traditionally, the Laulau preparation only involved taking a few Taro leaves and placing fish or pork at the center. After the assembly, it was prepared in an underground oven.
Modern recipes use Taro leaves, salted butterfish, and beef, chicken, or pork. It is then steamed on the stove and served with rice and macaroni salad.
Shoyu is a broad term for Japanese soy sauces that include fermented soy beans, salt, water, and wheat. Nama Shoyu refers to raw unpasteurized soy sauce. Unlike other varieties of soy sauce that undergo cooking for preservation, Nama Shoyu retains all the healthful living enzymes and probiotics which are great for the digestive system. The flavor of Nama Shoyu is milder than other varieties of soy sauce since cooking enhances the flavor.
Limu Kohu (Asparagopsis taxiformis) is an edible species of red algae which is popular in Hawaiian cuisine. Although there are many varieties of seaweed in Hawaii, Limu Kohu is the most popular. The seaweed is a rich source of Riboflavin, and vitamins A, B, and C.
It is a staple in the traditional Hawaiian diet, enjoyed alongside fish in poke bowls. It is also a common ingredient in stews, salads, and meat dishes. Its refreshing ocean flavor coupled with its crunchy texture makes it a favorite among many.
Koele Palau is a traditional Hawaiian dish made with sweet potatoes. It is basically a sweet potato pudding or puree and has a light, silky texture. The pudding uses Okinawan sweet potatoes which have bright lavender flesh. The sweet potatoes give Koele Palau its vibrant color, velvety texture, and sweet, earthy flavor. The preparation is simple and involves boiling, mashing, and cooking the sweet potatoes with coconut milk.
Manju is a Japanese confection that is similar in appearance to Mochi. There are many varieties of Manju but they commonly have an exterior made with rice powder, flour, buckwheat, and kudzu. The filling of the Manju is sweetened red bean paste. It is very popular in Japan so the fillings can differ across sweet shops.
You can also find Manju in Hawaii where the filling consists of Okinawan sweet potatoes, red bean paste, or white bean paste. The Hawaiian type is also crispy rather than soft like the Japanese Manju.
Chicken Katsu or Tori Katsu is a Japanese dish that consists of a breaded and fried fillet of chicken. It is popular across the world so serving methods differ by culture. In Japan, the common accompaniment to Chicken Katsu is a vegetarian brown sauce. However, many serve it with rice or noodles.
Luau refers to the leaves of the Taro plant which are an integral part of Hawaiian cuisine. The leaves have a mild, nutty flavor with notes of spinach. They are a ingredient in many traditional Hawaiian dishes such as Luau stew, Laulau, and poke bowls.
Tête de Veau
Tête de Veau is a French dish that consists of cooked calf’s head and is found in many cuisines. In Italian cuisine, it is a Christmas dish and called Testina di Vitello. The servings are either whole or boned and accompanied by a vinaigrette or French Gibriche sauce.
Tonkatsu is a Japanese dish that includes a a breaded and deep-fried pork cutlet. The Tonkatsu is also a part of other dishes. When served alongside Japanese rice and curry, it is called Katsukarē, or Katsudon with Udon noodles. By itself, the common accompaniments for Tonkatsu are shredded cabbage, miso soup, and rice.