The Culinary Alphabet with a little twist…Food terms ending in the letter U( tirasamU)…

Good morning everyone and Pete… time for another post which is this crazy idea from one of my fellow scribes …but food fun…this week its food that ends with the letter U…surprisingly I found a few…some new to me…All good fun once again!

The Amanatsu:

Is a citrus fruit whose use has long been popular in Japan and has a characteristic sour and slightly bitter taste. Amanatsu peels are rich in Vitamin C, citric acid and pectin and make ideal ingredients, particularly for summer confectionery. Amanatsu oranges are believed to be a hybrid of a pomelo and sour orange and are native to Japan. Amanatsu oranges can be extremely sour and are typically harvested and stored for a short period before they are consumed. This storage period reduces the acid within the flesh creating a sweet-tart flavour. particularly valued for their bright flavour and fragrant zest, Amanatsu oranges are often used fresh and are a staple ingredient in Japanese cooking.


A Chinese Liqueur… Baijiu is made by fermenting cooked sorghum, and occasionally other grains, along with a starter called jiuqu (“jiu” for alcohol and “qu” for koji, a fungus used to make soy sauce, miso, and sake).

Casu Martzu:

Often called the most dangerous cheese in the world, casu marzu is an Italian delicacy defined by its illegal status and the maggots that infest it.

The best comparison that can be made is to the taste of very ripe gorgonzola cheese. Though, what you’re actually tasting is larvae excrement.


A popular orange flavoured liqueur…crepes flamed with Contreau…Yes, please!


Just image melted chocolate and a strawberry …

Or a Swiss melted cheese served in a communal pot (caquelon or fondu pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks.

Either way, both are very delicious…


The tale of two cakes!… It seems that while a Gâteau is a cake, a cake is not necessarily a gâteau.

Cakes are more likely to have a buttercream frosting, whereas gâteaux are more likely to have a rich buttery between-layer ingredient, and generally has a thinner icing. Like many French things, a gâteau is just fancier.


Hyuganatsu is a citrus fruit originally grown in Miyazaki, and tales say the first tree was found in a house in MIyazaki around 1820. Since then the fruit has been named “Hyuganatsu” and cultivated in various places.

An orange as I know it generally has white pith which is bitter and we do not eat…This summer Orange is different called white fluff…The bright white dress (albedo) between the outer peel and the fruit, which has a mildly sweet flavour is savoured and eaten as it boosts the flavour of the fruit.

Irn Bru:

Often classed as Scotlands other national drink is a soft carbonated drink. Packed full of E-numbers, including yellow and red food colouring, both of which are believed to increase hyperactivity, Irn Bru isn’t the best choice for the kids. With a high-calorie count and added caffeine, it’s not one to choose if you’re on a diet or have problems sleeping either.



Yeah, its not a citrus fruit… it’s an edible seaweed popular in East Asia. widely used in Japanese cooking for its umami taste. Rubbery in texture it is not recommended to eat…added to soups and stews to increase the nutrition punch, and add that umami (deep savoury) flavour, Once cooked, remove the kombu… a bit like I remove bay leaves…

Kuruma Fu:

They are wheat gluten rings…legend tells us they were created for Buddhist monks to replace the meat in their diets.


Is a delicious Italian coffee flavoured dessert…made of ladyfingers (finger-shaped) sponge cakes) dipped in coffee, layered with a whipped mixture of eggs, sugar and mascarpone cheese, flavoured with cocoa.




Because the yuzu is considered a citron, the juice is very minimal, thus often expensive. Outside of a few Asian cuisines and particularly in Japanese cultural circles, yuzu is seldom grown or used because it’s rather rare.

That’s all for today I hope you have found something interesting and unknown…I hope Pete can oblige with something I haven’t mentioned ending in U…I am so kind to Pete…haha..x

Next week it will be culinary terms ending in the letter V…shaV…

Stay safe, have fun and laugh a lot as you know what I am going to say it is free and proven to be good for your health…..Laughter aside…My thoughts and prayers are with all the people who have been or will be touched by this Covid-19 virus…the new lockdowns and restrictions..stay safe be aware and social isolate where required and we will beat this thing…xx

Thank you so much for your visit today I hope you have enjoyed the read…Please feel free to leave a comment as you know I love to chat…Love Carol xxx

18 thoughts on “The Culinary Alphabet with a little twist…Food terms ending in the letter U( tirasamU)…

  1. OIKOS™-Editorial

    Thank you for the warnings about Casu Martzu, even i will be far away eating in the High Society. :-)) Also the ancient Romans had special tasts, remembering their fish soup recipe. Lol Michael


  2. Pingback: CarolCooks2 weekly roundup…31st January-6th Febuary 2021…Recipes, Whimsy, Music and Lifestyle Changes | Retired? No one told me!

  3. marianbeaman

    I think it helps to know French, Italian, or any East Asian language to “win” this verbal contest. I don’t care for Tofu but Chicken Cordon Bleu floats my culinary boat.

    How do you come up with such unique ideas, Carol? 🙂

    Liked by 2 people

  4. petespringerauthor

    I got three! Fricandeau (larded veal braised and glazed in its own juices.), caribou, bleu (cheese containing a blue mold—I have eaten chicken cordon bleu)

    Liked by 2 people

    1. CarolCooks2 Post author

      Wow, well done. Pete…I forgot about cordon bleu chicken haven’t had it for ears…Caribou I’ll give you I was going to use Emu but Fricandeau I haven’t heard of so thank you for that one…:) x


Comments are closed.