48 Unique Foods That Start with the Letter U

Exploring foods that start with the letter “U” takes us on a culinary journey across the globe.

This list highlights various dishes and ingredients rich in flavor and cultural significance, from savory meals to exotic fruits and indulgent desserts.

Whether you’re familiar with some of these foods or looking to discover something new, this collection will broaden your understanding of global cuisine.

Let’s dive into 48 foods that start with U and explore their unique flavors and uses!

List of Foods that Start with U

1. Udon Noodles

Udon noodles are thick, chewy wheat noodles that originate from Japan.

They are commonly served in soups with broth, vegetables, and proteins, making them a hearty and comforting dish.

• Taste: Mild, slightly sweet.
• Texture: Chewy and soft.
• Use: Commonly served in soups or stir-fries.

2. Ugli Fruit

Ugli fruit is a hybrid of grapefruit, orange, and tangerine, known for its rough, wrinkled skin.

Despite its appearance, the fruit is sweet and tangy, with juicy segments that are easy to peel.

• Taste: Sweet with a hint of tartness.
• Texture: Juicy and pulpy.
• Use: Eat fresh or used in juices and salads.

3. Umami Burger

An Umami burger is a savory twist on the traditional burger, designed to emphasize umami, the “fifth taste.”

It often includes mushrooms, soy sauce, and parmesan to enhance the savory flavor.

• Taste: Rich, savory, and slightly salty.
• Texture: Juicy with a slightly crispy exterior.
• Use: Served as a main course, often with fries.

4. Uni (Sea Urchin)

Uni refers to the edible part of sea urchins, prized for its creamy texture and delicate, salty flavor.

It is often used in sushi or as a delicacy in upscale restaurants.

• Taste: Briny, slightly sweet.
• Texture: Creamy and smooth.
• Use: Eaten raw, often in sushi or with rice.

5. Uthappam

Uthappam is a South Indian savory pancake made from fermented rice and lentil batter.

It’s thicker than a dosa and typically topped with vegetables like onions, tomatoes, and chilies.

• Taste: Savory with a slight tang from fermentation.
• Texture: Thick and soft with crispy edges.
• Use: Served as a breakfast dish or snack, often with chutney and sambar.

6. Upma

Upma is a popular South Indian breakfast dish made from semolina (rava) cooked with water, spices, and vegetables.

It’s flavorful, nutritious, and can be prepared quickly.

• Taste: Savory with subtle spices.
• Texture: Soft and slightly grainy.
• Use: Eaten as a breakfast or snack.

7. Urfa Biber (Chili Pepper)

Urfa biber is a Turkish chili pepper with a smoky, earthy flavor.

Middle Eastern cuisine often uses it to add depth to dishes with a moderate heat level.

• Taste: Smoky, earthy, and slightly sweet.
• Texture: Dried and slightly moist.
• Use: Used as a seasoning in stews, meats, and vegetables.

8. Urad Dal

Urad dal, or black gram, is a lentil commonly used in Indian cooking.

It’s rich in protein and used in dishes like dal makhani and dosa batter.

• Taste: Mild and earthy.
• Texture: Creamy when cooked.
• Use: Used in soups, curries, and batters for Indian breads.

9. Upside-Down Cake

Upside-down cake is a dessert where fruits like pineapple or apples are arranged at the bottom of the cake pan, then topped with batter and baked.

When flipped, the fruit becomes caramelized, forming a sweet topping.

• Taste: Sweet and fruity with caramel notes.
• Texture: Moist with a caramelized topping.
• Use: Served as a dessert, often with whipped cream or ice cream.

10. Ube (Purple Yam)

Ube is a vibrant purple yam commonly used in Filipino cuisine.

It has a sweet, nutty flavor and is often used in desserts like ice cream, cakes, and pastries.

• Taste: Sweet with nutty undertones.
• Texture: Creamy and smooth when cooked.
• Use: Used in desserts like ice cream, cakes, and jams.

11. Uszka (Polish Dumplings)

Uszka are small Polish dumplings traditionally filled with mushrooms or minced meat.

They are often served in borscht during Christmas Eve dinner.

• Taste: Savory with mild mushroom or meat flavor.
• Texture: Soft and tender.
• Use: Served in soups or with melted butter.

12. Umbu Fruit

Umbu is a small, green fruit native to Brazil.

It has a tart flavor and is often used to make juices, jams, and desserts.

• Taste: Tart and tangy.
• Texture: Juicy and soft.
• Use: Used in juices, jams, or eaten fresh.

13. Uziza (West African Spice)

Uziza is a peppery spice used in West African cooking, particularly in Nigeria.

It adds a spicy, aromatic flavor to soups, stews, and sauces.

• Taste: Peppery with a slightly bitter finish.
• Texture: Ground into a powder or used whole.
• Use: Used in soups and stews for flavor.

14. Ugali (African Porridge)

Ugali is a staple food in many African countries.

It is made by boiling maize flour in water until it becomes a thick, dough-like consistency.

It’s often served with stews or vegetables.

• Taste: Mild and neutral.
• Texture: Firm and dough-like.
• Use: Served as a side dish with stews or sauces.

15. Urgelia Cheese

Urgelia cheese is a semi-soft, washed-rind cheese from Spain.

It has a creamy texture and a mildly tangy flavor, and it is often used in sandwiches and salads.

• Taste: Mild, tangy, and slightly salty.
• Texture: Creamy and smooth.
• Use: Used in sandwiches, salads, or as a snack.

16. Uramaki (Sushi Roll)

Uramaki is a type of sushi roll in which the rice is on the outside and the seaweed is wrapped around the fillings.

It’s a popular sushi style and can be filled with fish, vegetables, and other ingredients.

• Taste: Mildly sweet and savory.
• Texture: Soft rice with tender fillings.
• Use: Eaten as a main course or snack.

17. Ukoy (Filipino Shrimp Fritters)

Ukoy are Filipino shrimp cakes made with a batter of flour, shrimp, and sometimes vegetables.

They are deep-fried until crispy and served as a snack or appetizer.

• Taste: Savory with a mild seafood flavor.
• Texture: Crispy on the outside, soft inside.
• Use: Served as a snack or appetizer.

18. Utazi (Nigerian Herb)

Utazi is a leafy herb used in Nigerian cuisine to add a bitter, slightly spicy flavor to soups and sauces.

Due to its strong taste, it’s often used in small quantities.

• Taste: Bitter and slightly spicy.
• Texture: Leafy and soft.
• Use: Used in soups and sauces for flavor.

19. Ustipci (Balkan Fritters)

Ustipci are fried dough balls commonly eaten in the Balkans.

They are light and fluffy and can be served sweet or savory, often with jam or cheese.

• Taste: Mild, with sweet or savory options.
• Texture: Fluffy and crispy.
• Use: Eaten as a snack or dessert.

20. Utthukuli Butter

Utthukuli butter is a traditional Indian butter known for its purity and rich flavor.

It’s used in cooking and is often spread on bread or added to curries.

• Taste: Rich and creamy.
• Texture: Smooth and soft.
• Use: Used in cooking, spreads, and curries.

21. Ububese (African Hog Plum)

Ububese, or African hog plum, is a tropical fruit native to Africa.

It has a sour, tangy taste and is often eaten fresh or used to make jams, jellies, and drinks.

The fruit is rich in vitamin C and is used in traditional medicine in some regions.

• Taste: Sour and tangy.
• Texture: Juicy and fibrous.
• Use: Eaten fresh, used in jams or beverages.

22. Uthukuli Ghee

Uthukuli ghee is a type of clarified butter from the Uthukuli region in India.

It’s known for its rich, nutty flavor and is often used in Indian cooking to enhance the taste of curries, sweets, and breads.

• Taste: Rich, nutty, and buttery.
• Texture: Smooth and liquid when warm.
• Use: Used in cooking, baking, and drizzling over dishes.

23. Ujeqe (South African Steamed Bread)

Ujeqe is a traditional South African steamed bread made from flour, yeast, and sugar.

It is soft and slightly sweet, often served with stews or curries.

The bread is steamed in a pot rather than baked, giving it a unique texture.

• Taste: Mildly sweet.
• Texture: Soft and spongy.
• Use: Served with stews, soups, or curries.

24. Usal (Indian Lentil Curry)

Usal is a spicy Indian curry made from sprouted lentils or beans and flavored with various spices.

It’s a healthy, protein-rich dish often enjoyed with rice or flatbreads.

• Taste: Savory and spicy.
• Texture: Soft and slightly saucy.
• Use: Served as a main course with rice or bread.

25. Ube Ice Cream

Ube ice cream is a popular Filipino dessert made from Ube, a purple yam.

It has a unique sweet and nutty flavor and is often enjoyed alone or as a topping for other Filipino desserts like halo-halo.

• Taste: Sweet and slightly nutty.
• Texture: Creamy and smooth.
• Use: Served as a dessert on its own or as a topping for other treats.

26. Urda (Romanian Cheese)

Urda is a fresh, soft cheese from Romania made from whey, similar to ricotta.

It has a mild, slightly sweet flavor and is often used in pastries, desserts, or savory dishes like dumplings.

• Taste: Mild, slightly sweet.
• Texture: Soft and creamy.
• Use: Used in desserts, pastries, or as a filling for dumplings.

27. Ugni Fruit

Ugni fruit, or Chilean guava, is a small, red berry with a sweet, aromatic flavor.

It’s often used in jams, jellies, and syrups, and its unique taste makes it popular in South American cuisine.

• Taste: Sweet and aromatic.
• Texture: Juicy and slightly firm.
• Use: Used in jams and jellies or eaten fresh.

28. Upington Peaches

Upington peaches are a variety of peaches grown in South Africa.

They are known for their sweet, juicy flavor and are enjoyed fresh, canned, or used in desserts like peach cobbler and pies.

• Taste: Sweet and juicy.
• Texture: Soft and fleshy.
• Use: Eaten fresh, used in desserts, or canned.

29. Utah Scones

Utah scones are a regional take on the classic scone, but they are more like fried bread than traditional baked scones.

For a sweet treat, they are often served with honey butter, jam, or powdered sugar.

• Taste: Mildly sweet.
• Texture: Soft and slightly crispy on the outside.
• Use: Served as a snack or dessert, often with honey or jam.

30. Undhiyu (Gujarati Vegetable Dish)

Undhiyu is a traditional Gujarati vegetable dish made from various vegetables, spices, and herbs, cooked in a clay pot.

It’s a hearty and flavorful dish, often served during festivals and celebrations.

• Taste: Spicy and aromatic.
• Texture: Soft vegetables in a thick gravy.
• Use: Served as a main course with rice or roti.

31. Unagi (Eel)

Unagi is a type of freshwater eel commonly used in Japanese cuisine.

It’s often grilled with a sweet soy sauce glaze and is a delicacy served in sushi, rice bowls, or on its own.

• Taste: Sweet, savory, and slightly smoky.
• Texture: Tender and slightly chewy.
• Use: Served in sushi, rice bowls, or grilled.

32. Underberg (Digestive Bitter)

Underberg is a German digestive bitter made from herbs and roots.

It’s typically consumed after meals to aid digestion and has a strong, herbal flavor.

• Taste: Strong, bitter, and herbal.
• Texture: Liquid.
• Use: Consumed after meals to aid digestion.

33. Ukha (Russian Fish Soup)

Ukha is a traditional Russian fish soup made with various types of freshwater fish, vegetables, and herbs.

It’s a light, flavorful broth often served with bread or rye crackers.

• Taste: Savory with a mild fish flavor.
• Texture: Light broth with tender fish and vegetables.
• Use: Served as a soup, often with bread.

34. Uruguayan Beef

Thanks to the country’s extensive grass-fed cattle farming, Uruguayan beef is known for its high quality and rich flavor.

It’s often grilled or barbecued and is a staple in Uruguayan cuisine.

• Taste: Rich, savory, and slightly smoky when grilled.
• Texture: Tender and juicy.
• Use: Grilled or barbecued as steaks or roasts.

35. Ukrainian Sausage

Ukrainian sausage, known as kovbasa, is a traditional Eastern European sausage made from pork, garlic, and various spices.

It’s often smoked and served with bread, mustard, or pickles.

• Taste: Savory, garlicky, and slightly smoky.
• Texture: Firm and slightly juicy.
• Use: Served as a main course or appetizer, often with bread or pickles.

36. Ultra-Pasteurized Milk

Ultra-pasteurized milk has been heated to a higher temperature than regular pasteurized milk, giving it a longer shelf life.

It retains the same taste and nutritional value but can last longer in the fridge.

• Taste: Creamy and fresh.
• Texture: Smooth and liquid.
• Use: Used in cooking, baking, or consumed as a beverage.

37. Uovo Sbattuto (Italian Egg Dessert)

Uovo sbattuto is a simple Italian dessert made by whipping egg yolks with sugar until creamy and fluffy.

It’s often flavored with a splash of Marsala wine and served as a light, sweet treat.

• Taste: Sweet with a hint of Marsala wine.
• Texture: Creamy and airy.
• Use: Served as a dessert, often after meals.

38. Umeboshi (Pickled Plums)

Umeboshi are salted, pickled plums that are a staple in Japanese cuisine.

They have a very sour and salty flavor and are often eaten with rice or used as a filling for rice balls.

• Taste: Extremely sour and salty.
• Texture: Soft and chewy.
• Use: Eaten with rice or used in rice balls.

39. Usban (Tunisian Sausage)

Usban is a traditional Tunisian sausage made from lamb, rice, and spices, stuffed into a lamb casing and cooked.

It’s often served during special occasions and is known for its rich flavor and hearty texture.

• Taste: Savory, spiced, and slightly earthy.
• Texture: Firm with a slightly chewy casing.
• Use: Served as a main course with couscous or vegetables.

40. Unicorn Cake

Unicorn cake is a colorful, whimsical dessert often decorated with rainbow layers, sparkles, and a horn made from fondant.

It’s a popular cake for celebrations, especially for children’s parties.

• Taste: Sweet and buttery, often with vanilla or chocolate flavors.
• Texture: Soft and fluffy cake with creamy frosting.
• Use: Served as a dessert for special occasions.

41. Urban Honey

Urban honey is honey produced by bees kept in urban environments.

Despite being made in cities, it retains the same sweet, floral flavor as traditional honey and is prized for its local, sustainable production.

• Taste: Sweet and floral.
• Texture: Thick and syrupy.
• Use: Used as a sweetener in teas, desserts, or drizzled-over foods.

42. Umble Pie

Umble pie is a traditional British dish made from the offal (organs) of a deer or other animal.

It’s a savory meat pie that was once common among the lower classes in medieval times.

• Taste: Rich and savory.
• Texture: Soft meat with a flaky crust.
• Use: Served as a main course.

43. Upstate New York Apple

Upstate New York is known for producing a variety of high-quality apples.

These apples are sweet and crisp, perfect for snacking or baking.

• Taste: Sweet and slightly tart.
• Texture: Crisp and juicy.
• Use: Eaten fresh, used in pies, or made into cider.

44. Upland Cress

Upland cress is a peppery leafy green similar to watercress. It is often used in salads and as a garnish.

Its sharp, peppery flavor adds a kick to dishes.

• Taste: Peppery and slightly bitter.
• Texture: Crisp and leafy.
• Use: Used in salads, sandwiches, or as a garnish.

45. Ube Halaya

Ube halaya is a Filipino dessert made from purple yams, cooked with coconut milk and sugar until thick and creamy.

It’s often served alone or as a topping for other desserts like halo-halo.

• Taste: Sweet with nutty undertones.
• Texture: Thick and creamy.
• Use: Served as a dessert or topping for other Filipino treats.

46. Urmu (Mediterranean Cheese)

Urmu is a type of Mediterranean cheese with a rich, tangy flavor.

It’s often enjoyed in salads or melted over dishes like pizza and flatbreads.

• Taste: Tangy and slightly salty.
• Texture: Soft and creamy.
• Use: Used in salads, pizzas, or melted over bread.

47. Uganda Matoke

Matoke is a staple dish in Uganda, made from steamed and mashed plantains.

It’s often served as a side dish with stews or meat, offering a mild, starchy base to complement savory flavors.

• Taste: Mild and slightly sweet.
• Texture: Soft and mashed.
• Use: Served as a side dish with meats or stews.

48. Umbrian Lentils

Umbrian lentils come from the Umbria region of Italy and are prized for their small size and rich flavor.

They hold their shape well when cooked, making them perfect for soups, salads, or side dishes.

• Taste: Earthy and slightly nutty.
• Texture: Firm but tender when cooked.
• Use: Used in soups, salads, or as a side dish.

Conclusion

Foods that start with “U” represent many flavors and culinary traditions worldwide.

From the savory umami of Udon noodles to the sweet richness of Ube, these 48 foods offer something for every palate.

Whether you’re exploring new ingredients or savoring familiar dishes, the foods on this list showcase the endless possibilities within global cuisine.

Take a chance on something new, and you may find a new favorite to add to your culinary repertoire!