If you’re looking for foods that start with ‘U’, you have come to the right place. After thorough research, we have compiled a list of many foods that start with ‘U’. Many of these might be unfamiliar to you, since they are from various different cultures and cuisines.
Keep on reading to learn more about these delicious ‘U’ foods!
Table of Contents
Ube is a purple variety of yam, native to the Philippines. The tubers of the Ube variety are brightly colored, ranging from lavender to a deep violet. Ube is used to make a variety of desserts, including ice-cream. Ube ice-cream is also brightly colored, usually lilac or lavender. The flavors of Ube complement the natural creamy sweetness of ice-cream. It has a sweet, earthy flavor which is somewhat nutty and vanilla-like. While others describe the flavor of Ube ice-cream as coconut-like and creamy.
A scoop of Ube ice-cream is a refreshing treat on a hot day. Ube ice-cream is also used in the preparation of another famous Filipino dessert known as Halo-Halo.
Udon is a variety of noodles made with wheat flour that are a part of Japanese cuisine. In Japan, Udon is a very popular comfort food in Japan. These noodles are thick and chewy, typically served in a warm broth. The simplest way to serve Udon is as kake udon, which includes a mild broth made using dashi, soy sauce, and mirin. There are many varieties of Udon, depending on region and the temperature it is served at.
The most common toppings for Udon include scallions, shredded nori seaweed, spicy chili peppers (ichimi type, shichimi type), ginger, sesame, and prawn tempura.
Ugali, also called nsima, is a stiff maize flour porridge, made in Africa. It is like a cornmeal porridge that is similar to polenta from Northern Italy. Depending on the region, it has many names including vuswa, bogobe, fufu, gauli, gima, obokima, and pap to name a few. The dish is very popular in Africa, usually served with meat and vegetables.
Sometimes, the locals also use millet or sorghum flour mixed with cassava flour to make Ugali. The way to prepare Ugali is by boiling it in milk or water till it reaches a dough-like consistency. It is amazing as a side dish for greens, meats, and stews.
Ugli Fruit is a large citrus fruit, native to Southern Jamaica. They naturally developed as a cross between grapefruit and Seville oranges. The Ugli fruit was initially called Exotic Tangelo, but it is better known as the Jamaican Tangelo. They have an oval, slightly irregular shape with tough leathery skin. The skin is of various hues, including green, yellow, and orange. The ripe Ugli fruit has yellow to orange flesh, divided into ten to twelve segments.
The aroma of the fruit is lemon-like, while the flavor is tangy with notes of pineapple, grapefruit, and oranges. You cane at this fruit fresh or use it in desserts and seafood dishes. Ugli fruit pairs well with duck, shrimp, avocado, strawberries, and grapes.
Ukrainian buns, better known as Pampushka, is a sweet or savory yeast-raised bun that is a part of Ukrainian cuisine. They are similar to dinner rolls but Pampushka can either be sweet or savory. Ukrainian buns are made with yeast dough from wheat, rye or buckwheat flour. The traditional method of preparation is baking, but you can also fry them.
The savory kind usually accompany red borscht as a side dish, smeared with a generous helping of minced garlic, sunflower oil, and chopped fresh dill. While the sweet variety of Ukrainian buns have a filling of berries, fruits, preserves, and jams.
Umbricelli pasta is a thicky and chewy variety that originated in the region of Umbria in Italy. Often considered to be a thicker version of spaghetti, it is similar to the strozzapreti and casarecci varieties of pasta. The dough used for the preparation of this pasta contains no eggs, just durum wheat flour and water. The pasta is of an ‘S’ shape with twists and almost two inches in length.
Since it is of a thicker consistency, it does well in heartier sauces such as a mushroom cream sauce or black truffle sauce. The twists help the sauce soak into the pasta which makes it all the more delicious.
Unagi is the Japanese word for freshwater eel, a popular ingredient in Japanese cuisine. It is an ingredient in the famous Japanese dish, Unadon which consists of sliced eel served on a bed of rice. There are many restaurants in Japan that specialize in Unagi. Lake Hamana in Hamamatsu city, Shizuoka prefecture is home to the highest quality unagi in Japan, so naturally it is surrounded by restaurants that serve Unagi dishes. Unagi is popular in hot summers in Japan and is high in protein, calcium, and vitamin A.
A well-cooked Unagi has a soft and flaky texture, while the flavor is sweet and similar to salmon and lobster.
Upma, also known as uppumavu or uppittu, is a thick porridge from dry-roasted semolina or coarse rice flour that is a part of Indian cuisine. It is popular in many parts of India, but the vegetables and seasonings added vary by region.
The method of preparing Upma involves first lightly dry-roasting semolina, sautéeing the spices and vegetables in oil, then boiling semolina with the rest of the ingredients till it has a fluffy texture. Upma can also be made with whole wheat flour, corn, rice, and vermicelli. However, depending on individual preferences, the method preparation can vary. Upma can also be made with whole wheat flour, corn, rice, and vermicelli.
An upside-down cake is a type of cake that is baked upside down with its toppings at the bottom of the pan. Chopped or sliced fruits such as apples, peaches, cherries, and pineapples along with sugar and butter are placed at the bottom of the pan before pouring in the batter. After cooking, the cake is flipped right side up and served.
There are many popular recipes for an upside down cake including the American pineapple upside-down cake, the French Tarte Tin, and the Brazilian bolo de ananás.
15. Urad Dal
Urad dal, also known as black gram, urad bean, mungo bean or black matpe bean, is a popular variety of lentils in Indian cuisine. Grown in many parts of India, it is one of the most prized pulses in Indian cuisine. It has two harvests a year and is also available in other tropical regions such as the Caribbean, Mauritius, Fiji, Myanmar, and Africa.
In India, Urad dal has many uses such as being an ingredient in dal makhani and dosa batter. You can eat Urad dal with freshly made white rice or roti. It also has an impressive nutritional profile since it is high in protein, B vitamins, iron, calcium, and potassium.
Ugni fruit, also known as Chilean guava and Strawberry myrtle, is native to Chile and Southern Argentina. The small fruits are the size of berries and depending on the variety, may either be red, burgundy, or black. These berries were very popular in England in the 1800s, a favorite of Queen Victoria’s.
The berries have a complex flavor that is sweet with notes of spice, strawberries, and cotton candy. You can eat Ugni fruit but it is also great in jams and jellies. In southern Chile, ‘murta con membrillo’ is a popular recipe in which black ugni fruit, quince, and sugar are cooked down to make a syrup.
Uszka is a Polish recipe with small dumplings, served in a deep red barszcz. The word Uszka translates to “little ears” since these dumplings are very small. The filling for Uszka is flavorsome wild mushrooms and minced meat. Vegetarian Uszka (filled with mushrooms and onions) are a traditional Christmas Eve dish in Poland, either added to a soup or as a side dish. You can eat them simply with some melted butter and herbs sprinkled over, but the traditional method is serving in a Polish beet broth called barszcz.
When one thinks of scones, you might think of the dainty British baked scones with jam, but scones in Utah are nothing like that. Utah scones go through a deep-frying process until golden and puffy. More like a Native American fry bread, these scones also have a layer of powdered sugar, honey, and butter.
You can pair Utah scones with a variety of flavors and fruits. Chocolate, raspberries, blueberries, and whipped cream would go well with these scones.
Uttapam is a type of dosa from South India, with various names in the regions of Tamil Nadu, Karnataka, Kerala, and Tulu. Unlike the regular dosa which is thin and similar to a crepe, Uttapam is thicker and has toppings. The batter for the Uttapam uses urad dal and rice, that are ground and fermented.
The most common toppings for the Uttapam include tomatoes, capsicum, coriander, chilies, and onions, while some also include grated carrots, coconut, and beets. It is a very popular food in South India, commonly eaten for breakfast.
Umeboshi are pickled (brined) Ume fruits which are a part of Japanese cuisine. In English, Umeboshi translates to “salted Japanese plums” or “preserved plums”. Umeboshi are very sour and salty, but there are sweet varieties of Umeboshi as well. The sweet varieties use honey instead of salt like the brined Umeboshi. The traditional method of preparing Umeboshi involves harvesting the Ume fruit when it ripens and packing it in barrels with salt.
The popular way to eat Umeboshi in Japan is in small quantities with rice or in rice balls. They also serve as an ingredient in Japanese cooking to enhance flavor and presentation.
Usal refers to a spicy curry that uses sprouted beans. It is a traditional recipe from Maharashtrian cuisine which comes from India. This curry is bold, spicy, and loaded with flavor. There are many varieties of Usal but the most common recipes include peas, lentils, black-eyed beans, moth, and mung beans.
The preparation of Usal involves stir-frying the sprouted beans along with onions, spices and curry leaves in oil. Then water is added to make it a thick gravy. In India, they eat Usal with bread or rice for a complete meal.
Urap is a salad dish that consists of steamed vegetables, seasoned with grated spiced coconut as a dressing. It is a part of Indonesian cuisine, either eaten whole or as a side dish. Urap is also a side dish for other Indonesian dishes such as the Javanese tumpen and the nasi kuning dish.
The vegetables included in the Urap are usually water spinach, spinach, young cassava leaf, papaya leaf, bean sprouts, cabbage, and Chinese longbeans. While the seasoning of fresh grated coconut is spiced using garlic, ground shallot, red chilli pepper, salt, tamarind juice, and coconut sugar.
Umibudou is a type of seaweed but it has tiny bubbles instead of leaves, giving it the appearance of a grape. Its soft and succulent texture has made it a popular food item in Southeast Asia, Oceania, and East Asia. Japan and Philippines are two of the top consumers of Umibudou. It also has other names, including sea grapes and green caviar.
The preferred way to eat sea grapes is raw with a soy sauce or vinegar dip. They are also a great addition to salads. When you bite into Umibudou, the bubble-like formations pop in your mouth and release a fluid that tastes fresh and salty like the ocean.
Ukha is a clear Russian soup, made with a variety of vegetables and fish. It commonly contains fish such as Bream, Northern Pike, and Wels Catfish, while leek, bay leaf, parsley root, potatoes, dill, and tarragon are the vegetables included. This is a hearty soup, seasoned with black pepper, saffron, nutmeg, and fennel seeds for a bold flavor.
Although in classic Belarusian cuisine, Ukha mainly consisted of a rich fish broth that accompanied pies, it is now more of a fish soup. Small freshwater fish along with potatoes and other vegetables are used to make Ukha.