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 trcipes employing Umami presented on this site, with 979 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 979 recipes in total:
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| Gaeng Som (Thai Sour Orange Curry) Origin: Thailand | Harvey's Sauce Origin: Britain | In Ovis Hapalis (Of Soft-boiled Eggs) Origin: Roman |
| Gai Pad King (Ginger and Chicken Stir Fry) Origin: Thailand | Hedgehog Fungus Risotto Origin: Britain | In perdice (Boiled Partridge) Origin: Roman |
| Gai Yang (Thai Grilled Chicken) Origin: Thailand | Hedgehog Mushroom and Sorrel Frittata Origin: Britain | In Pisce Oenogarum (Wine Sauce for Fish) Origin: Roman |
| Galette aux champignons (Mushroom galette) Origin: France | Henan Hu La Tang (Hot Pepper Soup) Origin: China | In Pisce Oenogarum II (Wine Sauce for Fish II) Origin: Roman |
| Gambian-style Okro Soup Origin: Gambia | Herbae Rusticae (Country Herbs) Origin: Roman | In Piscibum Elixis (Of Poached Fish) Origin: Roman |
| Gentleman's Relish Origin: Britain | Holisera in Fasciculum (Horse Parsley) Origin: Roman | In Polypo (Of Octopus) Origin: Roman |
| Ginger Prawns with Oyster Mushrooms Origin: China | Home-made Anchovy Essence Origin: Britain | In porcello lactante (Suckling Pig with Sauce) Origin: Roman |
| Ginger Soy Fish en Papillote Origin: Fusion | Home-made Ikura (Marinated Salmon Roe) Origin: Japan | In Sardis (Sauce for Bonito) Origin: Roman |
| Ginger, Chicken and Coconut Soup Origin: Fusion | Honey Mushroom Stuffing Origin: American | In Sepia Farsili (Sauce for Stuffed Cuttlefish) Origin: Roman |
| Ginger, Pork and Mushroom Soup Origin: Korea | Honey-glazed Prawns Origin: Roman | In Struthione elixo (Boiled Ostrich) Origin: Roman |
| Gingko Rice Origin: Fusion | Hong am Rèisleck (Chicken Cooked in Wine) Origin: Luxembourg | In Struthione Elixo (Of Boiled Ostrich) Origin: Roman |
| Gnocchi al Vaticano Origin: Vatican City | Hor Mok Pla Chawnn Bai-Yaw (Steamed Serpent Head Fish Curry with Indian Mulberry Leaf) Origin: Thailand | In Vitulinam Elixam (Boiled Veal) Origin: Roman |
| Golwythion Cig Oen gyda Rhosmari ac Afal (Lamb Chops with Rosemary and Apples) Origin: Welsh | Hor Mok Pla Chawnn Bai-Yaw (Steamed Serpent Head Fish Curry with Indian Mulberry Leaf) Origin: Thailand | In Vulva [et] Sterili ([Sauce] for Sterile Sow's Womb) Origin: Roman |
| Golwython Oen Mewn Saws Seidr (Lamb Cutlets in a Cider Sauce) Origin: Welsh | Hot and Sour Sauce Origin: China | Indonesian Soufflé Omelette Origin: Indonesia |
| Goose Risotto Origin: Fusion | Hot and Sour Soup Origin: China | Insal Nga Lapu Lapu (Grilled Grouper with Aubergine-prune Compote) Origin: Philippines |
| Govjadina Stroganov (Beef Stroganoff) Origin: Russia | Houbova Polevka Myslivecka (Hunters' Mushroom Soup) Origin: Czech | Irish Beef Stew Origin: Ireland |
| Govjadina Tblisi i Griby (Tblisi Beef and Mushrooms) Origin: Georgia | Hunan Braised Duck Origin: China | Irish Cabbage Parcels Origin: Ireland |
| Grasscutter Soup with Okra Origin: Ghana | Hydrogarata Isicia sic Facies (Boiled Forcemeat with Fish-sauce) Origin: Roman | Iron Age Pork and Beans Origin: Ancient |
| Grasscutter Stew Origin: Ghana | Hypotrimma (Condiment Sauce) Origin: Roman | Isicia Amulata a Balineo sic Facies (Meatballs with Starch Cooked in a Pan) Origin: Roman |
| Gratin de Couac (Couac Gratin) Origin: French Guiana | Ichiban Dashi (Basic Japanese Soup Stock) Origin: Japan | Isicia de Cauda Eius sic Facies (Make Lobster Tail Forcemeat Balls Thus) Origin: Roman |
| Gratin de fruits de mer (Seafood Gratin) Origin: Monaco | Impala Origin: eSwatini | Isicia de Cerebellis (Brain Dumplings) Origin: Roman |
| Gratin de galettes aux crevettes (Gratin of Pancakes with Prawns and Mushrooms) Origin: France | In Aprum Assum Iura Ferventia Facies Sic (Hot Sauce for Roast Wild Boar is Made Thus) Origin: Roman | Isicia de lolligine (Squid Rissoles) Origin: Roman |
| Green Fish Curry Origin: Fusion | In Colocasio (For Taro) Origin: Roman | Isicia de Pavo (Peacock Forcemeats) Origin: Roman |
| Grilled Porcini Origin: Britain | In copadiis ius album (White Sauce for Choice Cuts) Origin: Roman | Isicia de scillis (Prawn Rissole) Origin: Roman |
| Grilled Salmon in Red Wine and Wild Mushroom Sauce Origin: British | In Dentice Elixo (Sauce for Poached Bream) Origin: Roman | Isicia de Thursione (A Dry Dish Made with Porpoise Forcemeat) Origin: Roman |
| Gujarati-style Monkfish Curry Origin: Fusion | In Echino (Of Sea Urchins) Origin: Roman | Isicia Omentata (Roman Burgers) Origin: Roman |
| Gustato pro Caro (Sauce for Meat) Origin: Roman | In ficato oenogarum (Livers of Animals Fattened on Figs, Another Way) Origin: Roman | Isicia Plena (Pheasant Forcemeat) Origin: Roman |
| Gustum de Holeribus (Vegetable Relish) Origin: Roman | In Fungis Farneis ([Sauce] for Tree Mushrooms) Origin: Roman | Isicium Simplex (Plain Forcemeats) Origin: Roman |
| Gustum de praecoquiis (Starter with Apricots) Origin: Roman | In Isiciato Pullo (For Chicken Forcemeats) Origin: Roman | Italian Sauce Origin: British |
| Gustum Versatile (Turnover Antipasto) Origin: Roman | In Lolligine Farsili (Stuffed Squid) Origin: Roman | Item Pisces Frixos (Fried Fish, In the Same Manner) Origin: Roman |
| Gutweed Salad with Fennel and Orange Origin: Britain | In mitulis (Mussels) Origin: Roman | Iura Ferventia in Cervo (Hot Sauce for Venison) Origin: Roman |
| Haedum Laseratum (Kid Goat Seasoned with Laser) Origin: Roman | 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 |
| Haiken (Chicken and Prawn Egg Rolls) Origin: Mauritius | In ostreis (Oysters) Origin: Roman | |
| Hákarl (Fermented Shark) Origin: Iceland | In ovis hapalis (Boiled Eggs and Pine-nuts) Origin: Roman |
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