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)