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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| Pullum Frontonianum (Chicken a la Fronto) Origin: Roman | Sabah Tempoyak (Durian Tempoyak) Origin: Malaysia | Sepias Elixas a Balineo (Boiled Cuttlefish from the Tank) Origin: Roman |
| Pullum Laseratum (Chicken with Laser) Origin: Roman | Sach Mon Chha Khnei (Stir-fried Chicken with Ginger) Origin: Cambodia | Setas al Horno (Baked Oyster Mushrooms) Origin: Spain |
| Pullum Oxyzomum (Chicken with Piquant Sauce) Origin: Roman | Saimin (Hawaiian Noodle Soup) Origin: Hawaii | Shako (Gizzard and Tripe Stir-fry) Origin: Nigeria |
| Pullum Paroptum (Lightly-roasted Chicken) Origin: Roman | Salad Gwydrwymon gyda Ffenigl ac Oren (Gutweed Salad with Fennel and Orange) Origin: Welsh | Shi San Xiang Fen (Thirteen Spice Powder) Origin: China |
| Pullum Parthicum (Parthian Chicken) Origin: Roman | Salad Madarch, Cennin ac Eog (Salmon, Mushroom and Leek Salad) Origin: Welsh | Shiitake Dashi Origin: Japan |
| Pullus Farsilis (Chicken with Liquid Filling) Origin: Roman | Salmagundi Origin: Britain | Shin Ngoa Lap (Spicy Beef Salad) Origin: Laos |
| Pullus Vardanus (Chicken à la Varus) Origin: Roman | Salmagundi with Herby Rack of Lamb Origin: Britain | Shredded Pork and Noodle Soup Origin: China |
| Puls Fabata (Broad Bean Porridge) Origin: Roman | Salmon in a Mushroom and Pernod Sauce Origin: France | Shredded, Dried and Salted Kelp Stems Origin: Korea |
| Pultes (Meat Pottage) Origin: Roman | Salsa Caruso (Caruso Sauce) Origin: Uruguay | Si Byan (Burmese Fish Curry) Origin: Myanmar |
| Pultes Iulianae (Julian Pottage) Origin: Roman | Salsum Sine Salso (Saltfish without Saltfish) Origin: Roman | Sieden Hähnchen (Simmered Chicken) Origin: Germany |
| Pumpkin and Chanterelle Tamales Origin: Mexico | Sambal Telur Origin: Malaysia | Sienimunaskas-kääryle (Wild Mushroom Omelette Roll) Origin: Finland |
| Pumpkin Goulash Origin: American | Samia' Metchou Peng Pa (Khmer Fish Stew with Lemongrass) Origin: Cambodia | Simple Dashi Origin: Japan |
| Pwdin Berw Bara Lawr (Laverbread Suet Pudding) Origin: Welsh | Samlar Machu (Cambodian Sour Soup) Origin: Cambodia | Singapore Hokkien Mee Origin: Singapore |
| Quatre Algues (Four-seaweed blend) Origin: France | Samlor Korko (Cambodian 'Mixing Soup') Origin: Cambodia | Slow Cooker Duck and Potato Massaman Curry Origin: Britain |
| Radicchio Leaves Stuffed with Field Mushrooms Origin: Britain | Samlor Machu Trey (Sweet and Sour Soup with Fish) Origin: Cambodia | Slow-roasted Lamb Shanks with Tomatoes and Olives Origin: Australia |
| Rapas (Turnips) Origin: Roman | Sauce aux Champignons et Citron (Mushroom and Lemon Sauce) Origin: Congo | Smoked Chicken, Leek and Mushroom Pie Origin: Australia |
| Raphanos cum Piperato (Radishes with Pepper Sauce) Origin: Roman | Sauce Verde Origin: Italy | Smoky Mushroom and Chickpea Fajitas with Charred Spring Onion Salsa Origin: British |
| Raw Seaweed Salad Origin: Fusion | Sautéd Wild Mushrooms Origin: Belgium | Soba (Buckwheat Noodle Soup) Origin: Japan |
| Red Curry Dipping Sauce Origin: Thailand | Sautéed Mushrooms and Rocket Origin: Britain | Soba with Shiitake and Fucus Origin: Japan |
| Red-cooked Pork Origin: China | Scallop and Mushroom Pie Origin: Ireland | Soda Bread Pizza Origin: Ireland |
| Reform Sauce Origin: England | Scallop Pie Origin: Northern Ireland | Sole avec La Sauce Joinville (Sole with Joinville Sauce) Origin: France |
| Rholiau Lleden gyda Saws Madarch Hufennog (Flatfish Rolls with Creamy Mushroom Sauce) Origin: Welsh | Scalloped Morel Mushrooms Origin: American | Sole Fillets Stuffed with Mixed Wild Mushrooms and Ricotta Cheese Origin: Britain |
| Rich Strong Stock Origin: British | Scillas (King Prawns) Origin: Roman | Som Tam (Thai Green Papaya Salad) Origin: Thailand |
| Risotto al Funghi Porcini e Nepitella (Risotto with Porcini Mushrooms and Lesser Calamint) Origin: Italy | Scotch Woodcock Origin: Scotland | Somlah Machou Khmer (Sour Soup with Tomato and Lotus Roots) Origin: Cambodia |
| Risotto di Girolle (Chanterele Risotto) Origin: Italy | Sea Aster Pasta Origin: British | Somlar Kari Saek Mouan (Chicken Red Curry) Origin: Cambodia |
| Risotto with St George's Mushrooms and Asparagus Origin: Britain | Sea Bass with Sea Beet and Marsh Samphire Origin: Britain | Somlar Mochu Sachko (Sour Beef Stew) Origin: Cambodia |
| Riz Dion (Rice and Mushrooms) Origin: Haiti | Seafood Amok Origin: Cambodia | Sōngshǔ Yú (Squirrel Fish) Origin: China |
| Roast Loin of Pork a la Provencale Origin: France | Seafood Chowder Origin: Ireland | Soufflé Flan of St George's Mushrooms Origin: France |
| Roasted Kalettes with Basa Fillets and Anchovies Origin: Britain | Seaweed Hummus Origin: Fusion | Soupe Chanterelle d'Or (Golden Chanterelle Soup) Origin: France |
| Rock Samphire Salsa Verde Origin: Britain | Seaweed Relish Origin: Britain | Souphet (Thai Maitake Salad) Origin: Thailand |
| Rostbraten Mit Pilzfulle (Roast Beef with Mushroom Stuffing) Origin: Germany | Seaweed Ribollita Origin: Fusion | Sour and Spicy Pork with Noodles Origin: China |
| Rou Zao Fan (Taiwanese Braised Minced Pork) Origin: Taiwan | Seaweed Seasoning Origin: Britain | Sousi Pa (Fish with Coconut Cream) Origin: Laos |
| Roulade Sévigné (Sévigné Roulade) Origin: France | Seaweed Vinegar Origin: Canada | |
| Saag Khumb (Mushroom Saag) Origin: Britain | Seitan Origin: Britain |
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