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 1213 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 1213 recipes in total:
Page 5 of 13
| Green Fish Curry Origin: Fusion | Hor Mok Pla Chawnn Bai-Yaw (Steamed Serpent Head Fish Curry with Indian Mulberry Leaf) Origin: Thailand | In Vitulinam Elixam (Boiled Veal) Origin: Roman |
| Gribnoy Ikra (Mushrom Caviar) Origin: Russia | Horse Mushroom Frittata Origin: Britain | In Vulva [et] Sterili ([Sauce] for Sterile Sow's Womb) Origin: Roman |
| Grilled Porcini Origin: Britain | Hot and Sour Sauce Origin: China | Indonesian Soufflé Omelette Origin: Indonesia |
| Grilled Salmon in Red Wine and Wild Mushroom Sauce Origin: Britain | Hot and Sour Soup Origin: China | Insal Nga Lapu Lapu (Grilled Grouper with Aubergine-prune Compote) Origin: Philippines |
| Grouse à la Minute Origin: British | Houbova Polevka Myslivecka (Hunters' Mushroom Soup) Origin: Czech | Irish Beef Stew Origin: Ireland |
| Grzyby w śmietanie (Mushrooms with Sour Cream) Origin: Poland | Hunan Braised Duck Origin: China | Irish Cabbage Parcels Origin: Ireland |
| Guinea Fowl Pudding Origin: Scotland | Hydrogarata Isicia sic Facies (Boiled Forcemeat with Fish-sauce) Origin: Roman | Iron Age Pork and Beans Origin: Ancient |
| Guinea Hen with Chanterelles and Polenta Origin: Guinea | Hypotrimma (Condiment Sauce) Origin: Roman | Isicia Amulata a Balineo sic Facies (Meatballs with Starch Cooked in a Pan) Origin: Roman |
| Gujarati-style Monkfish Curry Origin: Fusion | Ichiban Dashi (Basic Japanese Soup Stock) Origin: Japan | Isicia de Cauda Eius sic Facies (Make Lobster Tail Forcemeat Balls Thus) Origin: Roman |
| Gunieafowl Roast in a Casserole Origin: British | Impala Origin: eSwatini | Isicia de Cerebellis (Brain Dumplings) Origin: Roman |
| Gustato pro Caro (Sauce for Meat) Origin: Roman | 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 |
| Gustum de Holeribus (Vegetable Relish) Origin: Roman | In Colocasio (For Taro) Origin: Roman | Isicia de Pavo (Peacock Forcemeats) Origin: Roman |
| Gustum de praecoquiis (Starter with Apricots) Origin: Roman | In copadiis ius album (White Sauce for Choice Cuts) Origin: Roman | Isicia de scillis (Prawn Rissole) Origin: Roman |
| Gustum Versatile (Turnover Antipasto) Origin: Roman | In Dentice Elixo (Sauce for Poached Bream) Origin: Roman | Isicia de Thursione (A Dry Dish Made with Porpoise Forcemeat) Origin: Roman |
| Gutweed Salad with Fennel and Orange Origin: Britain | In Echino (Of Sea Urchins) Origin: Roman | Isicia Omentata (Roman Burgers) Origin: Roman |
| Haedum Laseratum (Kid Goat Seasoned with Laser) Origin: Roman | In ficato oenogarum (Livers of Animals Fattened on Figs, Another Way) Origin: Roman | Isicia Plena (Pheasant Forcemeat) Origin: Roman |
| Haiken (Chicken and Prawn Egg Rolls) Origin: Mauritius | In Fungis Farneis ([Sauce] for Tree Mushrooms) Origin: Roman | Isicium Simplex (Plain Forcemeats) Origin: Roman |
| Hákarl (Fermented Shark) Origin: Iceland | In Isiciato Pullo (For Chicken Forcemeats) Origin: Roman | Italian Mutton Cutlets Origin: British |
| Halloween Pumpkin Hotpot Origin: British | In Lolligine Farsili (Stuffed Squid) Origin: Roman | Italian Polpetti Origin: British |
| Hamboro' Salad Origin: British | In mitulis (Mussels) Origin: Roman | Italian Sauce Origin: Britain |
| Hare à la Minute Origin: British | In Omne Genus Conchyliorum (For All Kinds of Shellfish) Origin: Roman | Item Pisces Frixos (Fried Fish, In the Same Manner) Origin: Roman |
| Harvey's Sauce Origin: Britain | In ostreis (Oysters) Origin: Roman | Iura Ferventia in Cervo (Hot Sauce for Venison) Origin: Roman |
| Hedgehog Fungus Frittata Origin: British | In ovis hapalis (Boiled Eggs and Pine-nuts) Origin: Roman | Ius Album in Assum Leporem (Hare's Blood, Liver and Lung Ragout) Origin: Roman |
| Hedgehog Fungus Risotto Origin: Britain | In Ovis Hapalis (Of Soft-boiled Eggs) Origin: Roman | Ius Alexandrinum in Pisce Asso (Alexandrine Sauce for Baked Fish) Origin: Roman |
| Hedgehog Mushroom and Sorrel Frittata Origin: Britain | In perdice (Boiled Partridge) Origin: Roman | Ius candidum in ansere elixo (Boiled Goose with Cold Sauce) Origin: Roman |
| Henan Hu La Tang (Hot Pepper Soup) Origin: China | In Pisce Oenogarum (Wine Sauce for Fish) Origin: Roman | Ius candidum in elixam (White Sauce for Boiled Meats) Origin: Roman |
| Herbae Rusticae (Country Herbs) Origin: Roman | In Pisce Oenogarum II (Wine Sauce for Fish II) Origin: Roman | Ius Frigidum in Aprum Elixum (Cold Sauce for Boiled Wild Boar) Origin: Roman |
| Holisera in Fasciculum (Horse Parsley) Origin: Roman | In Piscibum Elixis (Of Poached Fish) Origin: Roman | Ius Frigidum in Porcellum Elixum (Cold Sauce for Boiled Suckling Pig) Origin: Roman |
| Home-made Anchovy Essence Origin: Britain | In Polypo (Of Octopus) Origin: Roman | Ius in Aprum Elixum (Sauce for Boiled Wild Boar) Origin: Roman |
| Home-made Ikura (Marinated Salmon Roe) Origin: Japan | In porcello lactante (Suckling Pig with Sauce) Origin: Roman | Ius in Cervo (Sauce for Venison) Origin: Roman |
| Honey Mushroom Stuffing Origin: American | In Sardis (Sauce for Bonito) Origin: Roman | Ius in Cervum (Sauce for Venison) Origin: Roman |
| Honey-glazed Prawns Origin: Roman | In Sepia Farsili (Sauce for Stuffed Cuttlefish) Origin: Roman | Ius in Cervum, Aliter (Sauce for Venison, Another Way) Origin: Roman |
| Hong am Rèisleck (Chicken Cooked in Wine) Origin: Luxembourg | In Struthione elixo (Boiled Ostrich) Origin: Roman | |
| Hor Mok Pla Chawnn Bai-Yaw (Steamed Serpent Head Fish Curry with Indian Mulberry Leaf) Origin: Thailand | In Struthione Elixo (Of Boiled Ostrich) Origin: Roman |
Page 5 of 13