Letter Y

YAKITORI:
(Wikipedia) The term literally means "grilled bird." In Japanese cuisine, it refers to skewers where each piece is bite-sized, cooked on a grill. They are traditionally made with chicken.

YOGURT:
(economie.gouv.fr) The term yogurt (or yoghurt) is reserved for fermented milk obtained, according to fair and consistent practices, through the development of only specific thermophilic lactic acid bacteria known as Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria must be inoculated simultaneously and remain alive in the finished product until the expiration date, at a rate of at least 10 million bacteria per gram of milk. Furthermore, the amount of free lactic acid contained in 100 g of yogurt must not be less than 0.7 g.
Yogurt (or yoghurt) can be produced with varying fat content, depending on the fat content of the milk used in its production and the added dairy ingredients. It can be plain, sweetened or unsweetened, or contain non-dairy ingredients that must not exceed 30% of the final weight of the yogurt (fruit pieces, honey, jam, permitted natural or artificial flavorings). These ingredients are pasteurized or sterilized before being incorporated. The addition of stabilizers, thickeners, or gelling agents, other than those derived from fruit preparations, is prohibited.
The sales name must be supplemented by the animal species if the products used are not derived from cattle.

EYES:
(ref nec) Small, round, smooth openings that form in the mass of certain cheeses (particularly Emmental) due to gases released by bacterial action.
It also refers to the small droplets of fat that float on the surface of a liquid, such as broth.
(Civa) Alsatian Oiga  : The eyes (or buds) left after pruning give rise to the vine shoots. The maximum number of eyes allowed during winter pruning is limited by the appellation's specifications. The crop load (number of eyes) determines the yield.

YUZU:
(Larousse) Yuzu (Citrus ichangensis × Citrus reticulata var. austera), formerly Citrus ×junos (Siebold ex-Tanaka), is an acidic citrus fruit (pH 2.7 to 3, Brix 8 to 9) native to East Asia. It belongs to the subgroup Citrus subg. Papeda yuzu nm (Japanese word).
1. A shrub of the citrus group, cultivated in East Asia for its fruit. ➞ Rutaceae family. 2. An edible, spherical, yellow fruit with large seeds, produced by this shrub.
(Wikipedia) Yuzu is produced in southern Japan and Korea. There is a small production of fresh yuzu in the West for luxury restaurants and connoisseurs.
In Western cuisine: In the 21st century, yuzu is used by Western cooks. On the one hand, top Western chefs have settled in Japan (Alain Ducasse, Pierre Gagnaire, Joël Robuchon, Michel Troisgros, etc.), and on the other hand, Japanese trainees have become numerous in luxury Western kitchens. These exchanges have brought yuzu notoriety and then recognition in the West. This has resulted in new uses for yuzu: yuzu ceviche, crab and yuzu sorbet palate cleanser, yuzu and cauliflower condiment, etc., and foie gras with yuzu (chef Pascal Meynard). Chocolatiers (notably Laurent Gerbaud in Brussels) and pastry chefs have embraced this new flavor (Christophe Michalak's Yuzu and Praline Success).
Yuzu is used in the food industry as a natural flavoring or dried zest in Henniez's Schweppes Lemon drink, beers, teas, and even in butter.