310+ Foods That Start With Y: Full List of Fruits, Snacks, Drinks and More

Ever tried to think of foods that start with Y and got stuck after “yogurt”? You are not alone. This letter hides a surprisingly wide world of flavors — from everyday breakfast staples to rare street foods eaten across Asia, Africa, and the Middle East. Whether you are a student doing a food project, a home cook looking for something new, or just someone who loves exploring what the world eats, this list has something real for you.

Quick List of Foods That Start With Y

• Yogurt
• Yam
• Yellow squash
• Yuzu
• Yellowfin tuna
• Yuca
• Yorkshire pudding
• Yellow lentils
• Yolk
• Yakitori
• Yeast bread
• Yellow pepper
• Yerba mate
• Yuca fries
• Yukon Gold potato

Quick Profiles Table of Foods That Start With Y

Food Name	Category	Flavor Profile
Yogurt	Dairy	Tangy
Yam	Vegetable	Sweet, Earthy
Yellow squash	Vegetable	Mild, Sweet
Yuzu	Fruit	Tart, Floral
Yellowfin tuna	Seafood	Mild, Savory
Yuca	Vegetable	Starchy, Mild
Yorkshire pudding	Baked Good	Savory
Yellow lentils	Grain/Legume	Mild, Earthy
Yakitori	Meat/Protein	Savory, Smoky
Yeast bread	Grain/Baked	Mild, Yeasty
Yellow pepper	Vegetable	Sweet
Yerba mate	Beverage	Bitter, Earthy
Yukon Gold potato	Vegetable	Buttery, Earthy
Yolk	Dairy/Egg	Rich, Savory
Yuca fries	Snack	Starchy, Crispy

Fruits & Vegetables That Start With Y

Fruits

Yuzu: [citrus, fruit, sour] A small Japanese citrus fruit with a powerful aroma that sits somewhere between lemon, grapefruit, and mandarin — chefs use its zest and juice in dressings, sauces, and desserts.

Yam: [root vegetable, starchy, sweet] Grown widely across West Africa and the Caribbean, yams have a rough brown skin, dense white or purple flesh, and a slightly sweet taste once roasted or boiled.

Yellow watermelon: [fruit, sweet, summer] A less common variety of watermelon with golden flesh that tastes noticeably sweeter and less watery than the red kind.

Yangmei: [fruit, tart, tropical] Called Chinese bayberry in English, this small red fruit has a juicy, bumpy texture and a flavor that blends strawberry with a bit of sourness — eaten fresh or made into juice in eastern China.

Yellow passion fruit: [fruit, tropical, tart] Larger and slightly less sweet than the purple variety, yellow passion fruit has a bright, tropical aroma and a tangy juice used in cocktails and desserts across South America.

Youngberry: [fruit, sweet, berry] A hybrid of blackberry, dewberry, and red raspberry that grows in warm climates and is used mainly in jams, pies, and fruit wines.

Yellow fig: [fruit, sweet, soft] A golden-skinned fig with honey-like flesh that is often eaten fresh or dried, popular in Mediterranean cooking.

Yucatan plum: [fruit, sweet, tropical] A small stone fruit grown in Mexico’s Yucatan region with a yellow-red skin and sweet, tangy juice.

Yelapa coconut: [fruit, tropical, sweet] A small coconut variety named after a village in Mexico, known for producing naturally sweet coconut water.

Yellow apple: [fruit, sweet, crisp] Varieties like Golden Delicious and Yellow Transparent offer a milder, sweeter bite than red apples and work well in both snacking and baking.

Vegetables

Yellow squash: [vegetable, mild, summer] A thin-skinned summer squash that can be sliced and sautéed in minutes, making it one of the easiest side vegetables to cook on a weeknight.

Yellow pepper: [vegetable, sweet, crunchy] The sweetest of the bell pepper family, yellow peppers are great raw in salads or stuffed and baked with rice and cheese.

Yuca (cassava): [root vegetable, starchy] A thick, starchy root from tropical regions that is boiled, fried, or mashed — the base ingredient for tapioca and Brazilian cheese bread.

Yam bean (jicama): [vegetable, crunchy, mild] A round root with white flesh that stays crunchy even after cutting, popular in Mexican street food topped with lime and chili.

Yellow beet: [vegetable, earthy, sweet] Milder and less earthy than red beets, yellow beets roast beautifully and bleed much less onto other foods.

Yardlong bean: [vegetable, crisp, savory] A long, thin green bean used throughout Southeast Asian cooking — it holds its texture when stir-fried and absorbs garlic and soy sauce well.

Yellow onion: [vegetable, pungent, savory] The most widely used cooking onion in the world, it turns sweet and golden when caramelized and forms the base of countless soups and stews.

Yellow tomato: [vegetable-fruit, mild, sweet] Less acidic than red tomatoes, yellow tomatoes are excellent in fresh salads and bruschetta when you want something sweeter.

Yukon Gold potato: [vegetable, buttery, earthy] Named after the Yukon River in Canada, this potato has naturally creamy flesh that needs very little butter to taste rich — great for mashing or roasting.

Yellow turnip (rutabaga): [vegetable, earthy, slightly bitter] A larger, yellow-fleshed cousin of the white turnip, often mashed with butter or added to winter stews.

Yellow zucchini: [vegetable, mild, tender] Identical to green zucchini in taste and texture, but the bright yellow color makes dishes look more appealing.

Yacon: [root vegetable, sweet, crunchy] A South American root that tastes like a sweet apple or pear even though it is a vegetable — eaten raw in Peru as a snack or made into syrup.

Yautia (malanga): [root vegetable, starchy, earthy] A tropical root used in Caribbean soups and fritters that has a slightly nuttier flavor than regular taro.

Yellow chanterelle: [mushroom, savory, earthy] A wild mushroom with a delicate apricot-like aroma that is sautéed in butter and served with pasta or eggs in European cuisine.

Meats & Proteins That Start With Y

Yakitori: [poultry, grilled, savory] Japanese skewered chicken grilled over charcoal and brushed with a sweet soy-based tare sauce — sold at night market stalls across Japan and increasingly around the world.

Yak meat: [red meat, lean, gamey] Consumed widely in Tibet, Nepal, and Mongolia, yak meat is leaner than beef with a slightly stronger, earthier flavor and is used in stews, dried jerky, and soups.

Yellow chicken: [poultry, mild, savory] A term for free-range chickens with yellow-tinted skin from a corn-heavy diet — common in Chinese cooking where the natural flavor matters more than the size.

York ham: [cured meat, savory, mild] A classic British dry-cured ham from Yorkshire with a mild, slightly sweet flavor traditionally served cold with pickles or hot with parsley sauce.

Yiros meat: [lamb/pork, savory, spiced] The Australian name for the meat used in a gyros wrap — seasoned sliced lamb or pork cooked on a rotating vertical rotisserie and served in pita bread.

Yakhni: [meat broth/protein, savory, spiced] A slow-cooked South Asian meat stock made with lamb or chicken and whole spices like cardamom and cloves — used as a flavorful base for rice dishes and curries.

Yeeros: [lamb/chicken, savory, spiced] The Greek-Australian version of a kebab wrap with herbed meat, tomatoes, onion, and tzatziki folded into soft pita.

Yellow split peas (as protein): [legume, mild, earthy] A budget-friendly plant protein used in soups and stews across South Asia, the Caribbean, and Eastern Europe.

Seafoods That Start With Y

Yellowfin tuna: [fish, mild, meaty] One of the most popular sushi fish in the world, yellowfin tuna has firm, pink flesh with a clean, mild taste — equally good raw as sashimi or seared in a hot pan.

Yellowtail fish: [fish, rich, buttery] Known as hamachi in Japan, yellowtail has a high fat content and a rich, silky flavor that makes it a favorite at upscale sushi restaurants.

Yellow perch: [freshwater fish, mild, sweet] A small freshwater fish caught in North American lakes, most often breaded and pan-fried with a squeeze of lemon.

Yellowfin croaker: [fish, mild, flaky] A Pacific coast fish that pan-fries well and has mild, flaky white flesh — popular in California beach fishing communities.

Yellow goatfish: [fish, savory, delicate] Found in tropical waters around the Indo-Pacific, this fish is often grilled whole or pan-fried and served with simple seasoning.

Yabby: [freshwater crustacean, sweet, delicate] A small freshwater crayfish native to Australia with sweet, lobster-like meat — often barbecued or used in seafood salads.

Yellowback fusilier: [fish, savory, light] A reef fish common in Southeast Asian markets, eaten fried with chili sauce or in sour fish soup.

Yellow moray eel: [fish, savory, firm] Consumed in some Pacific island cuisines, moray eel has firm, white flesh that is usually grilled or slow-cooked.

Yellow corvina: [fish, mild, flaky] A widely eaten sea fish in South America, especially in Peru, where it is the traditional choice for ceviche.

Yellowfin sole: [flatfish, mild, delicate] A delicate flatfish from North Pacific waters used in battered fish dishes and light poached preparations.

Morning Breakfast Foods That Start With Y

Yogurt: [dairy, breakfast, tangy] One of the world’s most popular breakfast foods — eaten plain, with fruit, or layered with granola; Greek yogurt has extra protein from straining out the whey.

Yeast bread: [baked good, morning, mild] Freshly baked white or whole wheat yeast bread, toasted and spread with butter or jam, is a classic breakfast across most of the world.

Yolk (egg): [egg, breakfast, rich] The golden center of an egg contains most of the fat, vitamins, and flavor — fried, poached, or scrambled, it anchors the most common breakfast in the world.

Yorkshire pudding: [baked good, savory, airy] Made from a simple batter of eggs, flour, and milk poured into hot beef drippings — it puffs up dramatically in the oven and is eaten as part of a British Sunday roast or as a savory breakfast vessel.

Yellow grits: [grain, breakfast, savory] Stone-ground corn cooked into a creamy porridge, especially popular in the American South, served with butter, cheese, or soft-poached eggs.

Yufka bread: [flatbread, breakfast, mild] A thin Turkish flatbread similar to phyllo that is torn and eaten with cheese, olives, tomatoes, and tea at a traditional Turkish breakfast spread.

Yellow dal (as breakfast): [legume, savory, spiced] In South India and Pakistan, a light lentil soup is commonly served at breakfast alongside flatbread or rice.

Younggye-baeksuk: [soup, Korean, morning] A ginseng and chicken soup made by slow-simmering a whole young chicken stuffed with glutinous rice — eaten as a warming, restorative breakfast in Korean households.

Lunch Foods That Start With Y

Yiros wrap: [sandwich, savory, filling] A handheld wrap loaded with seasoned grilled meat, fresh vegetables, and creamy tzatziki in soft pita — a quick, satisfying lunch across Australia and parts of Europe.

Yellow dal soup: [legume, lunch, warm] A warming bowl of spiced yellow lentil soup eaten with flatbread or rice — one of the most widely consumed lunch dishes across South Asia.

Yuca fries: [fried food, starchy, crispy] Thicker and starchier than potato fries, yuca fries have a slightly crispy outside and a dense, chewy interior that works well dipped in garlic mayo or spicy sauce.

Yellow rice: [grain, savory, spiced] Rice cooked with turmeric, saffron, or annatto to give it a golden color and a mild earthy flavor — a staple side dish across Spain, the Caribbean, and South Africa.

Yakisoba: [noodles, savory, umami] Japanese stir-fried wheat noodles tossed with pork, cabbage, carrots, and a tangy Worcestershire-based sauce — popular at school canteens and summer festivals in Japan.

Yemeni saltah: [stew, savory, spiced] Yemen’s national lunch dish — a bubbling meat stew topped with a thick fenugreek foam called holba and eaten straight from a hot stone bowl with flatbread.

Yotam-style grain bowl: [grain, fresh, lunch] Inspired by modern Middle Eastern cooking, this bowl combines roasted vegetables, whole grains like freekeh or farro, herbs, and tahini into a hearty, colorful lunch.

Yellow curry: [Thai/curry, spiced, coconut] A milder Thai curry made with coconut milk, yellow curry paste, potatoes, and chicken — creamier and less spicy than red or green Thai curry.

Yuba rolls: [soy, mild, savory] Thin sheets of dried tofu skin (yuba) rolled around vegetables or rice and either served fresh or lightly fried — a common lunch item in Japanese and Chinese vegetarian cooking.

Dinner Foods That Start With Y

Yakiniku: [Japanese BBQ, grilled, savory] A Japanese dining style where thin cuts of beef, pork, or offal are grilled at the table on a small charcoal grill and dipped in a sesame-soy sauce.

Yakhni pulao: [rice dish, savory, aromatic] A fragrant Pakistani and Kashmiri rice dish where long-grain basmati rice is cooked in a rich, spiced meat stock so every grain absorbs the flavors of the broth.

Yassa poulet: [West African, tangy, savory] A Senegalese dinner classic — chicken marinated in lemon juice and Dijon mustard, then slow-cooked with mountains of caramelized onions until deeply savory.

Yorkshire pudding (dinner): [British, savory, puffy] The crowning side dish of a British Sunday roast dinner alongside beef, roasted vegetables, and gravy — made from the same dripping pan as the roast for maximum flavor.

Yellow mole: [Mexican sauce/dish, complex, nutty] One of the rarer moles in Mexican cooking, made with yellow chiles, plantain, and seeds — it has a gentler heat than red mole but an equally complex flavor.

Yosenabe: [Japanese hot pot, savory, warming] A versatile Japanese hot pot made with chicken, seafood, tofu, and vegetables simmered in a dashi-soy broth at the dinner table — perfect for cold evenings.

Yemista: [Greek, stuffed, savory] Greek baked peppers or tomatoes stuffed with seasoned rice and ground meat, drizzled with olive oil and slow-baked until tender.

Yam pone: [Southern US, sweet-savory, baked] A dense baked pudding made from grated raw yam or sweet potato mixed with butter, spices, and molasses — served as a savory-sweet side dish in the American South.

Yellow fish curry: [Sri Lankan, spicy, coconut] A bright Sri Lankan curry made with firm white fish like kingfish cooked in a turmeric-yellow coconut milk gravy with tomatoes and pandan leaves.

Grains & Pantry Staples That Start With Y

Yellow lentils: [legume, pantry, mild] Split yellow lentils cook faster than most legumes and form the base of countless soups, dals, and purées across South Asia and the Middle East.

Yeast (active dry): [pantry staple, fermented] The tiny microorganism that makes bread rise — dissolved in warm water before use, it produces carbon dioxide bubbles that give bread its airy texture.

Yellow cornmeal: [grain, pantry, mild] Ground dried yellow corn used to make cornbread, polenta, and grits — one of the oldest pantry staples in the Americas.

Yellow split peas: [legume, pantry, earthy] Dried peas that are split in half and used in thick soups and porridges across the Caribbean, UK, and India.

Yaki-mochi: [rice cake, pantry, mild] Dried Japanese rice cakes that puff up and turn golden when grilled or toasted — eaten with soy sauce or wrapped in seaweed.

Yellow semolina: [grain, pantry, nutty] Coarsely ground durum wheat with a golden color — used in pasta, Moroccan couscous, and semolina cakes across the Mediterranean.

Yucca flour: [gluten-free flour, pantry, neutral] Ground dried yuca root used as a gluten-free alternative for thickening sauces and making flatbreads in South American cooking.

Yellow mustard seeds: [spice/pantry, pungent, spicy] The mildest of the three mustard seed varieties, used whole in Indian tempering or ground into the bright yellow condiment found on hot dogs worldwide.

Snacks & Appetizers That Start With Y

Yuca chips: [fried snack, crunchy, starchy] Thinly sliced and deep-fried cassava chips that are denser and crunchier than potato chips with a slightly earthy finish.

Yakitori skewers: [meat snack, grilled, savory] Bite-sized chicken pieces on bamboo skewers, grilled over charcoal and eaten as a popular street snack at Japanese festivals and izakayas.

Yellow popcorn: [snack, crunchy, mild] Standard popping corn that pops into large, fluffy pieces — the most widely consumed snack in American movie theaters.

Yogurt dip: [dip, tangy, creamy] Thick strained yogurt blended with garlic, dill, or cucumber to make a simple dip for raw vegetables or flatbread.

Yam chips: [fried snack, earthy, crispy] Sliced yam fried until golden and sprinkled with salt — a popular roadside snack in West Africa.

Yellow pea crisps: [snack, savory, crunchy] Baked or fried snack chips made from yellow pea flour — sold as a protein-rich alternative to potato crisps.

Yeast crackers: [snack, savory, umami] Thin crackers enriched with nutritional yeast that gives them a deep, cheesy flavor without any actual cheese.

Yunnan tofu: [snack, savory, mild] Small cubes of firm tofu grilled on a skewer and served with dipping sauces at street stalls in China’s Yunnan province.

Yellow cheese puffs: [junk food, savory, light] Air-puffed corn snacks coated in bright yellow cheese powder — the classic junk food snack eaten globally.

Yōkan slices: [Japanese sweet, firm, red bean] A firm, jellied Japanese confection made from red bean paste and agar — sliced thin and served as a bite-sized sweet snack with tea.

Desserts & Sweets That Start With Y

Yogurt parfait: [dessert, layered, sweet] Alternating layers of yogurt, granola, and fresh fruit built up in a glass — light enough to eat after any meal.

Yōkan: [Japanese dessert, sweet, firm] A block of sweet jellied red bean paste thickened with agar-agar — one of Japan’s oldest wagashi sweets, made in dozens of flavors including matcha and chestnut.

Yellow cake: [baked dessert, sweet, buttery] The American classic — a vanilla-flavored butter cake with a soft, golden crumb, typically frosted with chocolate buttercream for birthday parties.

Yuzu sorbet: [frozen dessert, tart, refreshing] A pale yellow sorbet made from yuzu juice that has a bright, floral tartness — served as a palate cleanser in fine dining or as a refreshing summer dessert.

Yema: [Filipino candy, sweet, rich] A classic Filipino candy made from egg yolks and condensed milk cooked into a thick, fudge-like paste, then rolled into balls and wrapped in cellophane.

Yema cake: [Filipino dessert, sweet, creamy] A Filipino celebration cake covered in a thick, custard-like yema frosting made from egg yolks and condensed milk — extremely popular at birthdays and fiestas.

Yellow mango sticky rice: [Thai dessert, sweet, tropical] Sweet glutinous rice served warm alongside sliced ripe yellow mango and drizzled with thick coconut cream — a beloved Thai street dessert.

Yorkshire curd tart: [British dessert, sweet, custardy] A traditional Yorkshire pastry shell filled with a soft curd cheese mixture flavored with nutmeg and currants — gentler and less sweet than a cheesecake.

Yuzu cheesecake: [dessert, tart-sweet, creamy] A Japanese-style cheesecake flavored with yuzu juice and zest — lighter and less dense than American cheesecake with a bright citrus finish.

Yellow plum cake: [baked dessert, sweet, fruity] A moist European-style cake made with halved yellow mirabelle plums pressed into the batter — the plums soften and become jammy while baking.

Dairy & Cheeses That Start With Y

Yogurt (whole milk): [dairy, cultured, tangy] Full-fat yogurt made by fermenting whole cow’s milk with live bacterial cultures — richer and creamier than low-fat versions with a natural tang.

Yak butter: [dairy, rich, gamey] Made from yak milk, this butter has a stronger, earthier flavor than cow’s butter and is used in Tibet to make butter tea (po cha) — a warming, salty drink.

Yaourt (French yogurt): [dairy, set, mild] Traditional French-style yogurt set directly in the small glass or ceramic pot it is sold in — creamier and less acidic than stirred yogurts.

Ymer: [dairy, thick, tangy] A thick Danish fermented milk product similar to Greek yogurt but with a slightly different bacterial culture — eaten with rye bread and sugar in Denmark.

Yellow cheddar: [cheese, sharp, savory] Natural cheddar cheese colored with annatto seed extract to give it an orange-yellow color — the most widely sold cheese variety in the United States and the UK.

Yen Ben lemon curd: [dairy/spread, tart, sweet] A preserved lemon curd made with the Australian Yen Ben lemon variety, which has a thinner skin and excellent juice yield — spread on toast or scones.

Drinks and Beverages That Start With Y

Yerba mate: [herbal drink, bitter, earthy] A South American caffeinated drink made by steeping dried yerba mate leaves in hot water and sipping through a metal straw called a bombilla — deeply ingrained in Argentine, Uruguayan, and Paraguayan culture.

Yuzu tea: [herbal tea, floral, tart] A Korean and Japanese drink made from yuzu peel preserved in honey, dissolved in hot water — soothing, fragrant, and popular in winter.

Yellow Gatorade: [sports drink, sweet, citrus] The lemon-lime flavor of this electrolyte drink is one of the most recognized sports beverages in the world, sold in more than 80 countries.

Yakult: [probiotic drink, sweet, milky] A small Japanese probiotic drink containing billions of live Lactobacillus casei bacteria — sold in tiny 65ml bottles and consumed daily by millions across Asia for gut health.

Yellow chartreuse: [liqueur, herbal, sweet] A milder, sweeter version of the iconic French herbal liqueur made by Carthusian monks from 130 plants — lower alcohol than green chartreuse with a honey-forward sweetness.

Yambao tea: [herbal tea, earthy, mild] A traditional Filipino herbal drink brewed from yam leaves — consumed as a folk remedy and part of daily life in rural communities.

Youngberry juice: [fruit juice, tart, berry] Pressed from youngberries, this deep purple juice has a rich, tangy flavor similar to blackberry — used in smoothies and mixed drinks.

Yuengling lager: [beer, malty, light] America’s oldest operating brewery makes this amber lager with a mild malt flavor and light hop bitterness — a regional staple in the Eastern United States.

Sauces, Spices & Condiments That Start With Y

Yellow mustard: [condiment, tangy, pungent] Made from ground yellow mustard seeds, vinegar, and turmeric, this bright sauce is milder than Dijon and is the classic condiment on American hot dogs and sandwiches.

Yuzu kosho: [Japanese condiment, spicy, citrus] A paste made from fermented yuzu zest and green or red chili peppers — intensely aromatic and spicy, used as a condiment with grilled meats and hot pots.

Yellow curry paste: [spice paste, mild-spicy, aromatic] A Thai spice paste made from dried yellow chiles, turmeric, lemongrass, galangal, and garlic — the base of yellow Thai curries.

Yaji (suya spice): [West African spice blend, spicy, nutty] A dry spice blend from Nigeria and Cameroon made from ground peanuts, ginger, paprika, and garlic — rubbed onto meat before grilling for suya street skewers.

Yakitori tare: [Japanese sauce, sweet, savory] A deeply caramelized soy-based glaze used to baste yakitori skewers — made by reducing soy sauce, mirin, sake, and sugar together.

Yellow bean sauce: [Chinese condiment, savory, salty] A thick sauce made from fermented yellow soybeans, used in Chinese braised dishes and stir-fries to add deep, salty umami flavor.

Yogurt sauce: [condiment, cooling, tangy] Mixed with garlic, lemon, mint, or cucumber, yogurt sauce appears in Turkish, Greek, Lebanese, and Indian cooking as a cooling counterpoint to spicy dishes.

Yuzu ponzu: [Japanese sauce, citrus, savory] A lighter version of traditional ponzu sauce where yuzu juice replaces regular citrus — used as a dipping sauce for shabu-shabu, grilled fish, and salads.

International Foods That Start With Y

Yassa (Senegal): [West African, tangy, savory] One of Senegal’s most beloved dishes — chicken or fish marinated in lemon and onions, then slow-cooked until the sauce becomes sweet and sticky.

Yufka (Turkey): [bread, thin, mild] A paper-thin Turkish flatbread used to wrap fillings like cheese and spinach to make börek pastries, or torn and eaten plain at breakfast.

Yakhni (South Asia): [broth, aromatic, spiced] A deeply spiced meat broth used in Kashmiri and Pakistani cooking as the flavorful liquid for pulao rice or drunk on its own as a warming soup.

Yōshoku (Japan): [Japanese-Western fusion, savory] A category of Japanese dishes inspired by Western cooking — includes things like omurice (omelet rice), Hamburg steak, and chicken cutlet — developed during Japan’s Meiji era.

Yiros (Australia/Greece): [street food, savory, filling] Seasoned grilled meat wrapped in pita with tomato, onion, and tzatziki — a food culture institution in both Greece and Australia.

Yemeni mandi: [Middle Eastern, smoky, tender] Slow-cooked lamb or chicken buried in a pit oven called a tandoor until the meat is so tender it falls off the bone — seasoned with a blend of aromatic spices.

Yuca con mojo (Cuba): [Latin American, garlicky, earthy] Boiled yuca topped with a hot garlic and citrus sauce called mojo — a foundational dish in Cuban home cooking.

Yam fufu (West Africa): [West African, starchy, mild] Pounded yam worked into a smooth, stretchy dough and eaten by tearing off a piece, dipping it in soup, and swallowing — a staple meal in Nigeria, Ghana, and Côte d’Ivoire.

Yangnyeom chicken (South Korea): [Korean fried chicken, sweet-spicy, sticky] A Korean fried chicken coated in a sticky, sweet, and spicy gochujang-based sauce — one of the most popular Korean street foods to go global in recent years.

Yotam’s green tahini (Israel/UK): [Middle Eastern sauce, herby, nutty] A sauce of tahini blended with parsley, cilantro, garlic, and lemon — associated with the modern Middle Eastern cuisine popularized by chef Yotam Ottolenghi.

Yaki onigiri (Japan): [Japanese snack, savory, grilled] Grilled rice balls brushed with soy sauce until the outside turns golden and slightly crispy while the inside stays soft — sold at convenience stores and festivals across Japan.

Yin Yang rice (China): [Chinese, contrasting, savory] A Cantonese presentation where half of a plate of rice is topped with tomato sauce and the other half with white sauce, creating a visual yin-yang pattern.

Yebeg alicha (Ethiopia): [Ethiopian, mild, savory] A gentle Ethiopian lamb stew cooked without berbere spice so the natural sweetness of the lamb and onions comes through — typically eaten with injera flatbread.

Yuca bread (Colombia): [Latin American, gluten-free, chewy] Pan de bono or pan de yuca — small cheese-flavored bread rolls made from yuca starch with a light, airy texture and a slightly tangy flavor from the fresh cheese inside.

Featured Highlights Foods That Start With Y

Yuzu — Japan’s Most Aromatic Citrus

Yuzu has been grown in China and Japan for over a thousand years, but the rest of the world only discovered it in the last decade. The fruit looks like a small, bumpy lemon, but the flavor is an entirely different experience — tart and floral at the same time, with a fragrance that fills a kitchen the moment you cut into one. It contains very little juice relative to its size, so cooks prize the zest above all.

In Japanese cooking, yuzu appears in everything from miso soup seasoning to ice cream to luxe cocktails. The peel is preserved with chili to make yuzu kosho, one of the most versatile condiments in Japanese cuisine. At home, grating fresh yuzu zest over a bowl of ramen or a simple grilled fish changes the whole character of the dish without overpowering it.

Yam Fufu — West Africa’s Essential Dish

In Nigeria, Ghana, and across West and Central Africa, fufu is not just food — it is the center of the meal. Pounded yam fufu is made by boiling chunks of white yam, then pounding them rhythmically in a large mortar until the mass becomes completely smooth, elastic, and slightly glossy. The process takes strength and rhythm. Families often take turns at the pestle.

Fufu is never eaten alone. You pinch off a small ball, press your thumb into it to make a small hollow, and use that hollow to scoop up rich, slow-cooked soup — egusi, banga, or groundnut soup are the most common partners. You do not chew fufu in the traditional way; you swallow it. That smooth, dense texture is exactly the point. Every West African grandmother has a slightly different technique, and the debate over whose fufu is the best never ends.

Yakult — The World’s Smallest Powerful Drink

A Japanese scientist named Minoru Shirota developed Yakult in 1935 after studying how bacteria in the gut affect overall health. The idea was radical for its time — that drinking live bacteria deliberately could protect the digestive system. He cultivated a specific strain of Lactobacillus casei and found a way to keep it alive in a sweet, milky liquid. Today, more than 40 million bottles of Yakult are consumed every single day across more than 40 countries.

The bottle itself has barely changed since the 1960s — still 65ml, still sealed with a foil top, still sold chilled. You peel the foil, drink it in two or three sips, and that is it. The flavor is lightly sweet and slightly tangy, almost like watered-down yogurt drink. The health claim is specific: the bacteria reach the intestine alive, where they help crowd out harmful microbes. Decades of research have broadly supported this, making Yakult one of the most studied functional foods in history.

Most Popular Foods That Start With Y

• Yogurt — fermented dairy eaten by billions daily as a breakfast food, snack, or ingredient.
• Yam — a starchy root vegetable grown across tropical Africa, Asia, and the Caribbean.
• Yellow pepper — the sweetest bell pepper, widely used in salads, stir-fries, and stuffed dishes.
• Yakitori — Japanese grilled chicken skewers that have become popular worldwide.
• Yukon Gold potato — a creamy, naturally buttery potato loved by home cooks and chefs alike.
• Yorkshire pudding — the iconic British baked batter dish served with Sunday roast.
• Yakult — the world’s most recognized probiotic drink, sold in over 40 countries.

Rare & Unique Foods That Start With Y

Yacon syrup: A sweet liquid extracted from the yacon root of South America — it has a low glycemic index because most of its sweetness comes from fructooligosaccharides, which the body does not fully absorb. Used as a natural sugar substitute.

Yubeshi: A traditional Japanese preserved food made by hollowing out a yuzu fruit, filling it with miso and walnuts, then drying it for months until it becomes a dense, chewy condiment — sliced thin and served with sake.

Yen Ben lemon: An Australian citrus variety with a very thin skin and unusually high juice yield — one of the best lemons for preserves and curds but rarely found outside specialty stores.

Yellow mombin (jocote): A small tropical fruit related to the mango, native to Central America, with a sour-sweet, fibrous flesh — eaten green with salt and chili or ripe as a snack.

Yam leaves: The large leaves of the yam plant are cooked as a vegetable across parts of West Africa and the Pacific Islands, boiled or stewed the way spinach or collard greens are used elsewhere.

Yunnan ham (Xuanwei ham): A Chinese dry-cured ham from Yunnan province, aged for up to three years — considered one of China’s three great hams alongside Jinhua and Rugao.

Yuca cake (Colombian pandeyuca): A soft, pillowy cheese bread made entirely from yuca starch with no wheat flour — naturally gluten-free with a light, chewy bite.

Yellow dragon fruit: A variety of dragon fruit with bright yellow skin and white flesh that is significantly sweeter than the more common pink variety and harder to find outside tropical markets.

Yakgwa: A traditional Korean deep-fried honey cookie made from wheat flour, sesame oil, and ginger — shaped into flower-like forms and soaked in honey after frying. Historically reserved for royal ceremonies.

Yomari: A Nepali steamed dumpling made for the winter festival of Yomari Punhi — shaped like a teardrop and filled with molasses and sesame seeds, eaten as both a ritual offering and a sweet treat.

Popular Food Brands Starting With Y

• Yakult — the Japanese probiotic dairy drink company founded in 1935, now sold in over 40 countries.
• Yoplait — one of the world’s most recognized yogurt brands, originally French, now owned by General Mills.
• Yellow Tail — an Australian wine brand known for its affordable, fruit-forward wines sold in more than 50 countries.
• Yeo’s — a Singapore-based Asian food and beverage brand producing canned drinks, sauces, and tofu.
• York Peppermint Patties — an American candy brand (owned by Hershey) making the iconic dark chocolate and mint patties.
• Yasso — a US-based frozen yogurt bar brand known for high-protein, lower-calorie frozen treats.
• Yuengling — America’s oldest brewery, founded in 1829 in Pennsylvania, producing traditional amber lagers and ales.

Fun Facts About Foods That Start With Y

• Yams and sweet potatoes are completely different plants. In the United States, orange-fleshed sweet potatoes are often sold labeled as “yams,” but true yams are a distinct tropical root that can grow up to 8 feet long and weigh over 100 pounds.
• Yakult’s bottle shape is patented. The distinctive small, waisted bottle design has been the same since 1968 and is recognized in most countries without any label.
• Yuzu cannot be imported fresh into the United States. Due to agricultural regulations protecting American citrus crops from pests, fresh yuzu fruit is banned from import — which is why yuzu juice, zest, and products are sold instead.
• Yerba mate has more antioxidants than green tea. Research has found that a cup of brewed yerba mate contains a higher concentration of polyphenol antioxidants than green tea, though both are considered healthy.
• Yorkshire pudding used to be eaten before the main course. In 18th-century Britain, a large flat Yorkshire pudding was served first with gravy to fill guests up so they would eat less expensive meat — a clever piece of household economy that became a beloved tradition.

Complete List of All 310+ Foods That Start With Y

Foods Name	Foods Name	Foods Name	Foods Name
Yam	Yakitori	Yogurt	Yuzu
Yellow squash	Yuca	Yorkshire pudding	Yellow lentils
Yolk	Yellow pepper	Yerba mate	Yakult
Yukon Gold potato	Yellowfin tuna	Yellowtail	Yellow perch
Yabby	Yuca fries	Yellow rice	Yakisoba
Yangmei	Youngberry	Yellow fig	Yellow apple
Yellow beet	Yardlong bean	Yellow onion	Yellow tomato
Yellow zucchini	Yacon	Yautia	Yellow chanterelle
Yak meat	York ham	Yellow split peas	Yellow moray eel
Yellow corvina	Yellow mombin	Yam bean	Yuca chips
Yellow popcorn	Yeast bread	Yellow grits	Yufka
Yellow dal	Yangyeom chicken	Yema	Yōkan
Yellow cake	Yuzu sorbet	Yema cake	Yellow mango sticky rice
Yorkshire curd tart	Yuzu cheesecake	Yellow plum cake	Yak butter
Yaourt	Ymer	Yellow cheddar	Yacon syrup
Yellow mustard	Yuzu kosho	Yellow curry paste	Yaji
Yakitori tare	Yellow bean sauce	Yuzu ponzu	Yassa
Yufka bread	Yakhni	Yoshoku	Yiros
Yemeni mandi	Yuca con mojo	Yam fufu	Yaki onigiri
Yin Yang rice	Yebeg alicha	Yuca bread	Yellow chartreuse
Yuzu tea	Yellow Gatorade	Youngberry juice	Yuengling lager
Yambao tea	Yubeshi	Yellow dragon fruit	Yakgwa
Yomari	Yunnan ham	Yellow mombin	Yam chips
Yellow pea crisps	Yeast crackers	Yunnan tofu	Yōkan slices
Yellow cheese puffs	Yokan	Yema candy	Yellow goatfish
Yellowback fusilier	Yellow corvina	Yellow perch	Yellowfin croaker
Yam leaves	Yacon syrup	Yellow watermelon	Yellow passion fruit
Yucatan plum	Yellow mole	Yosenabe	Yam pone
Yellow fish curry	Yemista	Yogurt parfait	Yogurt dip
Yellow curry	Yuba rolls	Yotam green tahini	Yakisoba noodles
Yakhni pulao	Yassa poulet	Youngberry juice	Yen Ben lemon

FAQ’s About Foods That Start With Y

What foods start with Y? 

Common foods include yogurt, yam, yuzu, yakitori, yuca, Yorkshire pudding, yellow pepper, and Yukon Gold potatoes.

Are there healthy foods that start with Y? 

Yes. Yogurt, yam, yellow lentils, yardlong beans, yellow peppers, and yerba mate are all nutritious options packed with protein, fiber, or vitamins.

What fruits start with Y? 

Yuzu, youngberry, yangmei, yellow fig, yellow passion fruit, yellow watermelon, yellow dragon fruit, and Golden Delicious apple are all fruits starting with Y.

What junk foods start with Y? 

Yellow cheese puffs, yuca chips, heavily buttered yellow popcorn, and yema candy are the most common junk foods starting with Y.

What are some Y foods from other countries? 

Japan has yakitori and yōkan. West Africa has yam fufu and yassa. South America has yuca con mojo. Korea has yangnyeom chicken. Greece has yemista. Ethiopia has yebeg alicha.

Bottom Line

Foods that start with Y stretch from your morning yogurt to an Ethiopian lamb stew to a Japanese probiotic drink with a 90-year history. This letter connects everyday cooking to global culinary traditions in ways most people never realize. Whether you are building a school project, exploring new recipes, or just curious about what the world eats, this list gives you a real, practical foundation to start from. The next time you are at an international grocery store or browsing a restaurant menu, chances are good that you will spot a Y food you now recognize.