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- 1. Udon noodles
- These Japanese wheat-flour noodles can be purchased either fresh or dried. They are often used in soups.
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- 2. Umami
- The fifth primary element of taste, accompanying yet independent of
sweet, sour, salty, and bitter. Known as the taste associated with
glutamate and monosodium glutamate, umami is the Japanese word for
'delicious' or 'savory' but is regarded as broth-like or meaty tasting in
Western cultures. The umami taste is most common in Asian foods, soups and
stews, mushrooms, tomatoes and aged meats and cheeses.
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- 3. Unsaturated fat
- A kind of fat that is in liquid form at room temperature.
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- 4. Unsweetened chocolate
- (also called baking chocolate): You don't eat unsweetened chocolate. It has no added sugar and is generally composed of 55% cocoa butter and 45% chocolate mass from the bean. It has an intense chocolate flavor that has to be tempered by sugar and other ingredients
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