Umami-rich foods, dried anchovies, mushrooms and seaweed.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Umami along with all the recipes employing Umami presented on this site, with 1056 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Umami recipes added to this site.
These recipes, all contain Umami as a major wild food ingredient.
This page is a continuation of the list of recipe terms including Umami held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a culinary term navigate to First Page of the Umami Culinary Term entry on this site.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Umami recipes added to this site.
These recipes, all contain Umami as a major wild food ingredient.
This page is a continuation of the list of recipe terms including Umami held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a culinary term navigate to First Page of the Umami Culinary Term entry on this site.
The alphabetical list of all Umami recipes on this site follows, (limited to 100 recipes per page). There are 1056 recipes in total:
Page 5 of 11
| In Omne Genus Conchyliorum (For All Kinds of Shellfish) Origin: Roman | Ius Album in Assum Leporem (Hare's Blood, Liver and Lung Ragout) Origin: Roman | Jaegerschnitzel (Hunter's Schnitzels) Origin: Germany |
| In ostreis (Oysters) Origin: Roman | Ius Alexandrinum in Pisce Asso (Alexandrine Sauce for Baked Fish) Origin: Roman | Jajangmyeon (Korean Black Bean Sauce Noodles) Origin: Slovenia |
| In ovis hapalis (Boiled Eggs and Pine-nuts) Origin: Roman | Ius candidum in ansere elixo (Boiled Goose with Cold Sauce) Origin: Roman | Japanese Knotweed Noodles Origin: Britain |
| In Ovis Hapalis (Of Soft-boiled Eggs) Origin: Roman | Ius candidum in elixam (White Sauce for Boiled Meats) Origin: Roman | Jerk Kebabs Origin: Jamaica |
| In perdice (Boiled Partridge) Origin: Roman | Ius Frigidum in Aprum Elixum (Cold Sauce for Boiled Wild Boar) Origin: Roman | JRamene (Ramen) Origin: Japan |
| In Pisce Oenogarum (Wine Sauce for Fish) Origin: Roman | Ius Frigidum in Porcellum Elixum (Cold Sauce for Boiled Suckling Pig) Origin: Roman | Jungle Curry Prawns Origin: Thailand |
| In Pisce Oenogarum II (Wine Sauce for Fish II) Origin: Roman | Ius in Aprum Elixum (Sauce for Boiled Wild Boar) Origin: Roman | ka-re-raice (Korean Curry Rice) Origin: Korea |
| In Piscibum Elixis (Of Poached Fish) Origin: Roman | Ius in Cervo (Sauce for Venison) Origin: Roman | Kabura Mushi (Steamed Prawns, Mushrooms, Chicken and Ginkgo Nuts) Origin: Japan |
| In Polypo (Of Octopus) Origin: Roman | Ius in Cervum (Sauce for Venison) Origin: Roman | Kaeng Khiao Wan (Thai Green Curry) Origin: Thailand |
| In porcello lactante (Suckling Pig with Sauce) Origin: Roman | Ius in Cervum, Aliter (Sauce for Venison, Another Way) Origin: Roman | Kaeng Phet Pet Yang (Thai Red Roast Duck Curry) Origin: Thailand |
| In Sardis (Sauce for Bonito) Origin: Roman | Ius in copadiis (Sauce for Choice Cuts) Origin: Roman | Kai Look Koei (Son-in-law Eggs) Origin: Thailand |
| In Sepia Farsili (Sauce for Stuffed Cuttlefish) Origin: Roman | Ius in Cornutam (Sauce for Horned Fish) Origin: Roman | Kalbsbrust mit Krauterfullung (Veal Breast with Herb Stuffing) Origin: Germany |
| In Struthione elixo (Boiled Ostrich) Origin: Roman | Ius in Dentice Asso (Sauce for Baked Bream) Origin: Roman | Kang Ped Pla-dook (Red Curry with Catfish) Origin: Thailand |
| In Struthione Elixo (Of Boiled Ostrich) Origin: Roman | Ius in elixam (Sauce for Boiled Meats) Origin: Roman | Kapusniak (Sauerkraut Soup) Origin: Poland |
| In Vitulinam Elixam (Boiled Veal) Origin: Roman | Ius in elixam (Sauce for Boiled Meats) Origin: Roman | Kedgeree Fisherman's Pie with Winter Vegetable Topping Origin: Britain |
| In Vulva [et] Sterili ([Sauce] for Sterile Sow's Womb) Origin: Roman | Ius in elixam allecatum (Fish-pickle Sauce for Boiled Meat) Origin: Roman | Kelp Flour Origin: Britain |
| Indonesian Soufflé Omelette Origin: Indonesia | Ius in elixam anethatum crudum (Aniseed Marinade for Pork Delicacies) Origin: Roman | Khanom Jeen Nam Ya (Khanom Jeen Noodles) Origin: Thailand |
| Insal Nga Lapu Lapu (Grilled Grouper with Aubergine-prune Compote) Origin: Philippines | Ius in Gongro Asso (Sauce for Baked Conger Eel) Origin: Roman | Khanom Jeen Nam Ya (Khanom Jeen Noodles) Origin: Thailand |
| Irish Beef Stew Origin: Ireland | Ius in lacertos elixos (Boiled Mackerel with Sauce) Origin: Roman | Khao Pune (Chicken Curry Noodles) Origin: Laos |
| Irish Cabbage Parcels Origin: Ireland | Ius in Lacertos Elixos (Sauce for Poached Lizard Fish) Origin: Roman | Khnom Jin Namya (Catfish Curry over Noodles) Origin: Thailand |
| Iron Age Pork and Beans Origin: Ancient | Ius in Mullos Assos (Sauce for Baked Red Mullet) Origin: Roman | Khumb Matar (Mushroom and Green Pea Curry) Origin: India |
| Isicia Amulata a Balineo sic Facies (Meatballs with Starch Cooked in a Pan) Origin: Roman | Ius in Murena Elixa (Sauce for Poached Moray Eel) Origin: Roman | Khumbi Aloo (Mushroom and Potato Curry) Origin: India |
| Isicia de Cauda Eius sic Facies (Make Lobster Tail Forcemeat Balls Thus) Origin: Roman | Ius in pelamyde assa (Sauce for Grilled Young Tuna) Origin: Roman | Kimchi Origin: Korea |
| Isicia de Cerebellis (Brain Dumplings) Origin: Roman | Ius in Perdices (Sauce for Partridges) Origin: Roman | Kingklip and Prawn Biryani Origin: South Africa |
| Isicia de lolligine (Squid Rissoles) Origin: Roman | Ius in Pisce Asso (Sauce for Baked Fish) Origin: Roman | Korean Style Dashi Origin: Korea |
| Isicia de Pavo (Peacock Forcemeats) Origin: Roman | Ius in Pisce Aurata (Sauce for Gilthead) Origin: Roman | Kpala (Jute Leaf Sauce) Origin: Cote dIvoire |
| Isicia de scillis (Prawn Rissole) Origin: Roman | Ius in Pisce Aurata (Sauce for Gilthead Bream) Origin: Roman | Kuba (Mushroom and Barley Casserole) Origin: Czech |
| Isicia de Thursione (A Dry Dish Made with Porpoise Forcemeat) Origin: Roman | Ius in Pisce Aurata Assa (Sauce for Baked Gilthead Bream) Origin: Roman | Kyet tha Kar la Thar Hin (Chicken and Squash Curry) Origin: Myanmar |
| Isicia Omentata (Roman Burgers) Origin: Roman | Ius in Pisce Elixo III (Sauce for Poached Fish III) Origin: Roman | Lækker mørbradgryde (Pork Tenderloin Casserole) Origin: Denmark |
| Isicia Plena (Pheasant Forcemeat) Origin: Roman | Ius in pisce rubellione (Sauce for Red Snapper) Origin: Roman | Laap (Beef Salad) Origin: Laos |
| Isicium Simplex (Plain Forcemeats) Origin: Roman | Ius in Pisce Rubellione (Sauce for Redfish) Origin: Roman | Lactucas (Lettuce) Origin: Roman |
| Italian Sauce Origin: Britain | Ius in Scorpione Elixo (Sauce for Poached Scorpion Fish) Origin: Roman | Laj Ntses (Fish Larb) Origin: Laos |
| Item Pisces Frixos (Fried Fish, In the Same Manner) Origin: Roman | Ius in Thynno (Sauce for Tuna) Origin: Roman | |
| Iura Ferventia in Cervo (Hot Sauce for Venison) Origin: Roman | Ius in Thynno Elixo (Sauce for Poached Tuna) Origin: Roman |
Page 5 of 11