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:
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| Pasta with Olives and Caperberries Origin: Britain | Pheasant Stew with Whisky Origin: Scotland | Porcellum Eo Irue (Suckling Pig with Thick Sauce) Origin: Roman |
| Pastai Cig Carw (Venison Pie) Origin: Welsh | Pho Bo Noodle Soup (Pho Bo Soup) Origin: Vietnam | Porcellum Farsilem Duobus Generis (Suckling Pig, Stuffed in Two Ways) Origin: Roman |
| Pastizzi ta' l-Incov (Anchovy Pastizzi) Origin: Malta | Picado à Madeirense (Beef Tips, Madeiran Style) Origin: Portugal | Porcellum Iscellatum (Sauce for Suckling Pig) Origin: Roman |
| Patellam Lucretianam (A Dish of Lizard-fish) Origin: Roman | Pickled Bolete Mushrooms Origin: American | Porcellum Lacte Pastum Elixum (Boiled Suckling Pig, Fed on Milk) Origin: Roman |
| Patellam Lucretianam (A Dish à la Lucretius) Origin: Roman | Pickled Field Mushrooms Origin: American | Porcellum Lasaratum (Suckling Pig Seasoned with Laser) Origin: Roman |
| Patina Cotidiana (Everyday Dish) Origin: Roman | Pickled Kelp Origin: Britain | Porcellum Liquaminatum (Boiled, Stuffed, Suckling Pig) Origin: Roman |
| Patina de Apua (A Dish of Anchovies) Origin: Roman | Pickled Kombu Origin: Japan | Porcellum Oenococtum (Suckling Pig with Wine Sauce) Origin: Roman |
| Patina de Apua Fricta (A Dish of Fried Anchovies) Origin: Roman | Pickled Mushrooms Origin: Britain | Porcellum Traianum (For a Very Young Piglet) Origin: Roman |
| Patina de Cydoneis (A Dish of Quinces) Origin: Roman | Pickled St George's Mushrooms Origin: Britain | Pork Lo Mein Origin: China |
| Patina de piris (Pear Souflé) Origin: Roman | Pigeon Breast with Red Wine Gravy, Roast Leeks and Wild Mushrooms Origin: Britain | Pork Menudo Origin: Philippines |
| Patina de Pisce Lupo (A Dish of Service-berries) Origin: Roman | Pigeons à la Chinois (Chinese Pigeons) Origin: France | Pork Tenderloin with Mixed Wild Mushrooms Origin: Britain |
| Patina de Pisce Lupo (A Dish of Wolf-fish) Origin: Roman | Pigeons aux Champignons (Pigeons with Mushrooms) Origin: France | Porros Maturos Fieri (Boiled Leek Salad) Origin: Roman |
| Patina de Piscibus, Dentice, Aurata et Mugile (A Dish of Fish Made with Dentex, Gilt-head Bream, or Grey Mullet) Origin: Roman | Pigeons Bonne Femme Origin: France | Pot-cooked Chicken and Udon in Miso Soup Origin: Japan |
| Patina de pisciculis (Dish of Small Fish) Origin: Roman | Pigeons Chasseur Origin: France | Potato and Mixed Wild Mushroom Bake Origin: Britain |
| Patina de Sabuco (Elderberry Souflée) Origin: Roman | Pilaf Rice with Fairy Ring Champignons Origin: Fusion | Potato Salad with Herb Sauce Origin: Ireland |
| Patina Fusilis (A Dish of Wild Herbs) Origin: Roman | Pinsa Romana Origin: Italy | Potato Salad with Thyme, Watercress and Lovage Origin: Britain |
| Patina solearum (Patina of Sole in a Herb Sauce) Origin: Roman | Pipián (Chicken in Peanut Sauce) Origin: Philippines | Potatoes with Mushrooms Origin: Ireland |
| Patina Solearum ex Ovis (A Dish of Soles with Eggs) Origin: Roman | Pisam Adulteram Versatilem (Peas Turnover) Origin: Roman | Potes Llysiau â Dwmplinau (Vegetable Stew with Dumplings) Origin: Welsh |
| Patina Urticarum (A Dish of Stinging Nettles) Origin: Roman | Pisam coques (Peas in Herb Sauce) Origin: Roman | Poulet Véronique (Chicken Véronique) Origin: France |
| Patina Versatilis (Upside-down Dish) Origin: Roman | Pisam Farsilem (Pressed Peas) Origin: Roman | Poulette Sauce Origin: Britain |
| Patina Versatilis Vice Dulci (Nut Custard Turnover) Origin: Roman | Pisam Vitellianam sive fabam (Peas or Broad Beans Beans in a Herb Sauce) Origin: Roman | Prawn Laksa Origin: Malaysia |
| Patinam de rosis (A dish of roses) Origin: Roman | Pisces Assos (Baked Fish) Origin: Roman | Prawn Laksa Origin: Cocos Islands |
| Pato-bravo com Sálvia (Pot-baked Duck with Sage) Origin: Mozambique | Pisces Frixos Cuiusumque (Fried Fish, of Any Kind) Origin: Roman | Prawn, Mangetout and Cashew Nut Stir-fry Origin: Australia |
| Paupiettes De Porc (Stuffed Pork Fillet Parcels) Origin: France | Pisces Scorpiones Rapulatos (Scorpion Fish with Turnips) Origin: Roman | Prawn, Scallop and Horn of Plenty Sauce Origin: Britain |
| Pazun Hin (Prawn Curry) Origin: Myanmar | Pisces Zomoteganon (Fish Stewed in its Own Juices) Origin: Roman | Pressure Cooker Thai Red Curry Origin: Britain |
| Pe Kyar Zan Thoke (Glass Noodle Salad) Origin: Myanmar | Pisces Zomoteganon II (Fish Stewed in its Own Juice) Origin: Roman | Prik Gaeng Panang (Panang Red Curry Paste) Origin: Thailand |
| Pe ni lay hin cho (Lentil Soup) Origin: Myanmar | Pistachio Nut Pâté Origin: Spain | Prosciutto-wrapped Chicken Thigh with Mushroom Marsala Sauce Origin: Britain |
| Peking-style Vegetable Dumplings Origin: China | Pisum Indicum (Indigo Peas) Origin: Roman | Provençale Sauce Origin: Britain |
| Penang Prawn Curry Origin: Thailand | Pizza Cordon Bleu Origin: France | Psarósoupa Kakavia (Cretan Seafood Stew) Origin: Greece |
| Penang-style Nyonya Fish Curry Origin: Malaysia | Pizza Quattro Stagioni (Four Seasons Pizza) Origin: Italy | Puffball Tempura Origin: Britain |
| Penne with Mushroom Cream Sauce Origin: Italy | Pokhlyobka (Mushroom and Barley Soup) Origin: Russia | Pullum Anethatum (Aniseed Chicken) Origin: Roman |
| Pepones et Melones (Water and Honey Melons) Origin: Roman | Poland Pierogi Origin: Poland | Pullum Elixum ex Iure Suo (Chicken in its Own Broth) Origin: Roman |
| Perdicem cum pluma (Sauce for Wood Pigeon or Partridge) Origin: Roman | Polypodium (Polypody Root Sauce) Origin: Roman | |
| Perna Apruna ita Impletur Terentina (Filled Gammon of Wild Boar Terentine) Origin: Roman | Porcellum Coriandratum (Suckling Pig with Coriander Sauce) Origin: Roman |
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