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 Umami containing recipes presented on this site, with 794 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 794 recipes in total:
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| Nuoc Mam Cham (Fish Dipping Sauce) Origin: Vietnam | Pain de Viande (Venison Meatloaf) Origin: Canada | Penne with Mushroom Cream Sauce Origin: Italy |
| Nutty Rice Burgers Origin: Britain | Pan Bagnat (Monaco-style Sandwiches) Origin: Monaco | Pepones et Melones (Water and Honey Melons) Origin: Roman |
| Nyona Penang Assam Laska Origin: Malaysia | Pan-fried Sea Bass with Citrus-dressed Broccoli Origin: Fusion | Perdicem cum pluma (Sauce for Wood Pigeon or Partridge) Origin: Roman |
| Oa Pnikta (Eggs Poached with Oil, Wine and Garum) Origin: Roman | Pappardelle with Slow-cooked Beef and Mushrooms Origin: Britain | Perna Apruna ita Impletur Terentina (Filled Gammon of Wild Boar Terentine) Origin: Roman |
| Oa Pnikta (Poached Egg in White Wine) Origin: Roman | Paprika Sausage Origin: British | Pho Bo Noodle Soup (Pho Bo Soup) Origin: Vietnam |
| Oarweed-cured Tuna Origin: Ireland | Parasol Fritters Origin: Britain | Picado à Madeirense (Beef Tips, Madeiran Style) Origin: Portugal |
| Ochazuke (Japanese Green Tea Rice) Origin: Japan | Pasta with Daylily Flower Buds and Mushrooms Origin: American | Pickled Kelp Origin: Britain |
| Ock-lam (Barbecued Pork with Mushrooms and Beans) Origin: Laos | Pasta with Olives and Caperberries Origin: Britain | Pickled Kombu Origin: Japan |
| Oenogarum (Wine Sauce) Origin: Roman | Pastai Cig Carw (Venison Pie) Origin: Welsh | Pickled Mushrooms Origin: Britain |
| Oenogarum cum Thymum et Satureiam in Tubera (Truffles in Savory-thyme Wine Sauce) Origin: Roman | Pastizzi ta' l-Incov (Anchovy Pastizzi) Origin: Malta | Pigeon Breast with Red Wine Gravy, Roast Leeks and Wild Mushrooms Origin: Britain |
| Oenogarum et Coriandrum in Tubera (Truffles in Coriander Wine Sauce) Origin: Roman | Patellam Lucretianam (A Dish of Lizard-fish) Origin: Roman | Pisam Adulteram Versatilem (Peas Turnover) Origin: Roman |
| Ofellae Aprogineo (Starters in the Manner of Wild Boar) Origin: Roman | Patellam Lucretianam (A Dish à la Lucretius) Origin: Roman | Pisam coques (Peas in Herb Sauce) Origin: Roman |
| Ofellas Apicianas (Starters, Apician Style) Origin: Roman | Patina Cotidiana (Everyday Dish) Origin: Roman | Pisam Farsilem (Pressed Peas) Origin: Roman |
| Ofellas Assas (Roast Morsels) Origin: Roman | Patina de Apua (A Dish of Anchovies) Origin: Roman | Pisam Vitellianam sive fabam (Peas or Broad Beans Beans in a Herb Sauce) Origin: Roman |
| Ofellas Garatas (Braised Morsels) Origin: Roman | Patina de Apua Fricta (A Dish of Fried Anchovies) Origin: Roman | Pisces Assos (Baked Fish) Origin: Roman |
| Ofellas Garaton (Morsels with Fish-sauce) Origin: Roman | Patina de Cydoneis (A Dish of Quinces) Origin: Roman | Pisces Frixos Cuiusumque (Fried Fish, of Any Kind) Origin: Roman |
| Ohn-No Khaukswe (Coconut Noodles) Origin: Myanmar | Patina de piris (Pear Souflé) Origin: Roman | Pisces Scorpiones Rapulatos (Scorpion Fish with Turnips) Origin: Roman |
| Okra with Seaweed Paste Origin: Fusion | Patina de Pisce Lupo (A Dish of Service-berries) Origin: Roman | Pisces Zomoteganon (Fish Stewed in its Own Juices) Origin: Roman |
| Oluwombo Origin: Uganda | Patina de Pisce Lupo (A Dish of Wolf-fish) Origin: Roman | Pisces Zomoteganon II (Fish Stewed in its Own Juice) Origin: Roman |
| Omajova-Pilz-Ragout mit Hirse (Omajova Mushroom Ragout with Millet) Origin: Namibia | Patina de Piscibus, Dentice, Aurata et Mugile (A Dish of Fish Made with Dentex, Gilt-head Bream, or Grey Mullet) Origin: Roman | Pistachio Nut Pâté Origin: Spain |
| Onion Bhajee Origin: Britain | Patina de pisciculis (Dish of Small Fish) Origin: Roman | Pisum Indicum (Indigo Peas) Origin: Roman |
| Onions Stuffed with Meat and Mushrooms Origin: Czech | Patina de Sabuco (Elderberry Souflée) Origin: Roman | Pizza Cordon Bleu Origin: France |
| Or Lam Origin: Laos | Patina Fusilis (A Dish of Wild Herbs) Origin: Roman | Pizza Quattro Stagioni (Four Seasons Pizza) Origin: Italy |
| Orecchiette with Mushroom Sauce Origin: Italy | Patina solearum (Patina of Sole in a Herb Sauce) Origin: Roman | Pokhlyobka (Mushroom and Barley Soup) Origin: Russia |
| Ova Elixa (Boiled Eggs) Origin: Roman | Patina Solearum ex Ovis (A Dish of Soles with Eggs) Origin: Roman | Polypodium (Polypody Root Sauce) Origin: Roman |
| Ova Frixa (Fried Eggs) Origin: Roman | Patina Urticarum (A Dish of Stinging Nettles) Origin: Roman | Porcellum Coriandratum (Suckling Pig with Coriander Sauce) Origin: Roman |
| Oven-roasted Grey Snapper with Caribbean Sauce Origin: Turks Caicos | Patina Versatilis (Upside-down Dish) Origin: Roman | Porcellum Eo Irue (Suckling Pig with Thick Sauce) Origin: Roman |
| Oxeye Daisy Chopsuey Origin: Fusion | Patina Versatilis Vice Dulci (Nut Custard Turnover) Origin: Roman | Porcellum Farsilem Duobus Generis (Suckling Pig, Stuffed in Two Ways) Origin: Roman |
| Oxyporium (Oxyporium Salad Dressing) Origin: Roman | Patinam de rosis (A dish of roses) Origin: Roman | Porcellum Iscellatum (Sauce for Suckling Pig) Origin: Roman |
| Oyster Mushroom Tom Yum (Thai Hot and Sour Soup with Oyster Mushrooms) Origin: Thailand | Pazun Hin (Prawn Curry) Origin: Myanmar | Porcellum Lacte Pastum Elixum (Boiled Suckling Pig, Fed on Milk) Origin: Roman |
| Pè Thee Thoke (String Bean Salad) Origin: Myanmar | Pe Kyar Zan Thoke (Glass Noodle Salad) Origin: Myanmar | Porcellum Lasaratum (Suckling Pig Seasoned with Laser) Origin: Roman |
| Pad Gra Prow (Holy Basil Beef) Origin: Thailand | Pe ni lay hin cho (Lentil Soup) Origin: Myanmar | Porcellum Liquaminatum (Boiled, Stuffed, Suckling Pig) Origin: Roman |
| Pad Krapow Gai (Spicy Basil Chicken) Origin: Thailand | Penang Prawn Curry Origin: Thailand | |
| Pad Thai Origin: Thailand | Penang-style Nyonya Fish Curry Origin: Malaysia |
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