Glossary of terms
| Unagi |
Eel (Japanese) |
| Uni |
Sea urchin (Japanese) |
| Velouté |
Sauce of white stock mixed with cooked butter and flour (French) |
| Vichyssoise |
Cold or hot soup made with cream, potato and leeks (French) |
| Vindaloo |
Fiery curry (Indian) |
| Wanton |
Dumpling (Chinese) |
| Wasabi |
Horseradish indigenous to Japan, the flesh of the root is a
delicate green, an indispensable accompaniment to sushi
and sashimi (Japanese) |
| Yabbie |
South Pacific crustacean similar to the crayfish |
| Yakitori |
Meat, chicken or vegetable satays glazed with sweet soy and
mirin sauce (Japanese) |
| Yu char kway/yutaio |
Deep-fried bread sticks (Chinese) |
| Zabaglione |
A dessert in which egg yolks flavoured with marsala wine and sugar are beaten over heat until they form a frothy custard (Italian) |
| Zensai |
Appetisers (Japanese) |
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