UHT: Ultra Heat Treated supplies such as milk, tofu, juice, etc are heated to extremely high temperatures for a few second to kill all of the bacteria etc in the food and then sealed in air-tight boxes. UHT products have a much longer shelf life and can be stored in the pantry for 9-months to over a year depending on the item. UHT foods are a godsend for cruisers sailing long distances.
Udon: Japanese wheat flour noodles. Good for a quick lunch. See pasta for storage.
Unagi: Japanese barbecued eel. Delicious over white rice. Can be bought vacuum-packed in the freezer section of most Asian groceries. Keep frozen. To prepare broil or boil in its vacuum-packed container.
Vacuum-packed: Vacuum-packing extends food shelf-life by sucking the air out of the package before sealing. Some yachts carry a vacuum packer on board.
Vanilla: Essence of vanilla is wonderful to keep in your galley. Add a drop to (rehydrated) powdered milk to make it taste better if you plan to drink it straight. Also fantastic for baking.
Vinegar: Vinegar is an absolutely essential item on a boat, and more than one type.
- White vinegar is excellent for cleaning, and not as hard on surfaces as bleach. It is good for disinfecting everything from toilets to countertops. Moreover it can be used to deactivate jellyfish stings which can prove extremely useful. (No, peeing on stings does not really work)
- Balsamic vinegar is a must to pep up any meal from salads to stir-fries
- Rice vinegar is of course necessary for sushi and is used in numerous Japanese dishes
Wasabi: A wonderful way to spice up any meal and clears sinuses wonderfully. You can buy powdered wasabi or wasabi paste and each have their uses. Powdered takes up space and is more practical for boating though.
Water: Even with a water maker and full tanks it is extremely important to keep bottled water on board. Keeping bottles of water in your bilge(s). Water makers are notoriously problematic and if one goes haywire it may very well empty a yacht’s water tanks into the ocean.
Watercress: A peppery-tasting green that is great for spicing up your cruising green supply. Stored properly it can last several weeks and is wonderful in soups or sandwiches. Wrap bottom, roots if possible, in wet paper towel and store in plastic bag in refrigerator.
Watermelon: Watermelon is available in markets in North and South America, Asia, and really around the world. Can be eaten raw, used in smoothies, or salads. Store in a cool area. Never refrigerate for more than 3 days or fruit will lose flavor.
Winter Squash: Winter squash is actually several types of squash with hard rind. Winter squash has a longer shelf life than summer squash. Try to buy unbruised and uncut and if possible with stem on. Cut or bruised squash can mold or go bad far more quickly and should be used soon. Store wrapped in newspaper in cool, well-ventilated area (milk crates work well). Can last several months.