Dictionary Y-Z

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yakimono
[yah-kee-MOH-noh]
The Japanese term for foods (usually meat) that are grilled, broiled or pan-fried. The ingredients are generally either marinated in sauce or salted (see SHIOYAKI). They’re then skewered so they retain their shape and grilled over a hot fire so the skin (if any) is very crisp while the meat stays tender and juicy. YAKITORI is a specific type of yakimono dish using chicken.

YAM
This thick, tropical-vine tuber is popular in South and Central America, the West Indies and parts of Asia and Africa. Although SWEET POTATOES and yams are similar in many ways and therefore often confused with one another, they are from different plant species. In the southern United States, sweet potatoes are often called yams and to add to the confusion, canned sweet potatoes are frequently labeled yams. True yams, however, are not widely marketed and are seldom grown in the United States. Though they can be similar in size and shape to sweet potatoes, yams contain more natural sugar and have a higher moisture content.

YELLOW-EYED PEA
see BLACK-EYED PEA

YELLOWTAIL

2. A variety of SNAPPER

YORKSHIRE PUDDING
Yorkshire pudding is a British speciality. A batter, similar to that used for popovers, is poured into a shallow pan containing the fat from cooked roast beef, and cooked in the oven. Originally, the batter was placed in a pan beneath the roast to catch the drippings while it cooked.

YOUNGBERRY
A hybrid BLACKBERRY variety with dark red color and sweet, juicy flesh

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