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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| Ius Alexandrinum in Pisce Asso (Alexandrine Sauce for Baked Fish) Origin: Roman | Jajangmyeon (Korean Black Bean Sauce Noodles) Origin: Slovenia | Leftover Turkey Fricassee Origin: Scotland |
| Ius candidum in ansere elixo (Boiled Goose with Cold Sauce) Origin: Roman | Japanese Knotweed Noodles Origin: Britain | Leftovers Stir-fry with Green Papaya Origin: American |
| Ius candidum in elixam (White Sauce for Boiled Meats) Origin: Roman | Jerk Kebabs Origin: Jamaica | Lemongrass Pork with Rice Noodles Origin: Australia |
| Ius Frigidum in Aprum Elixum (Cold Sauce for Boiled Wild Boar) Origin: Roman | JRamene (Ramen) Origin: Japan | Lenticula ex sphondylis (Mussels with Lentils) Origin: Roman |
| Ius Frigidum in Porcellum Elixum (Cold Sauce for Boiled Suckling Pig) Origin: Roman | Jungle Curry Prawns Origin: Thailand | Leporem farsilem (Stuffed Roast Hare with White Sauce) Origin: Roman |
| Ius in Aprum Elixum (Sauce for Boiled Wild Boar) Origin: Roman | ka-re-raice (Korean Curry Rice) Origin: Korea | Leporem Farsilem (Stuffed Hare) Origin: Roman |
| Ius in Cervo (Sauce for Venison) Origin: Roman | Kaeng Khiao Wan (Thai Green Curry) Origin: Thailand | Leporem Farsum (Stuffed Hare) Origin: Roman |
| Ius in Cervum (Sauce for Venison) Origin: Roman | Kaeng Phet Pet Yang (Thai Red Roast Duck Curry) Origin: Thailand | Leporem Farsum (Stuffed Hare) Origin: Roman |
| Ius in Cervum, Aliter (Sauce for Venison, Another Way) Origin: Roman | Kai Look Koei (Son-in-law Eggs) Origin: Thailand | Leporem Pipere (Hare Sprinkled with Dry Pepper) Origin: Roman |
| Ius in copadiis (Sauce for Choice Cuts) Origin: Roman | Kalbsbrust mit Krauterfullung (Veal Breast with Herb Stuffing) Origin: Germany | Linguine with Chanterelles and Leeks Origin: Italy |
| Ius in Cornutam (Sauce for Horned Fish) Origin: Roman | Kang Ped Pla-dook (Red Curry with Catfish) Origin: Thailand | Liver and Mushrooms with Fusilli Pasta Origin: Italy |
| Ius in Dentice Asso (Sauce for Baked Bream) Origin: Roman | Kedgeree Fisherman's Pie with Winter Vegetable Topping Origin: Britain | Liver with St George's Mushroom Origin: British |
| Ius in elixam (Sauce for Boiled Meats) Origin: Roman | Kelp Flour Origin: Britain | Lobscows #2 (Lobscouse) Origin: Welsh |
| Ius in elixam (Sauce for Boiled Meats) Origin: Roman | Khanom Jeen Nam Ya (Khanom Jeen Noodles) Origin: Thailand | Lobsgows Gorllewin Affrica (West African Lobscouse) Origin: Welsh |
| Ius in elixam allecatum (Fish-pickle Sauce for Boiled Meat) Origin: Roman | Khanom Jeen Nam Ya (Khanom Jeen Noodles) Origin: Thailand | Locustam et Scillas (Lobsters and Prawns) Origin: Roman |
| Ius in elixam anethatum crudum (Aniseed Marinade for Pork Delicacies) Origin: Roman | Khao Pune (Chicken Curry Noodles) Origin: Laos | Locustas Assas sic Facies (Roast Lobster is Made Thus) Origin: Roman |
| Ius in Gongro Asso (Sauce for Baked Conger Eel) Origin: Roman | Khnom Jin Namya (Catfish Curry over Noodles) Origin: Thailand | Lu Rou Fan (Taiwanese Braised Pork Rice Bowl) Origin: Taiwan |
| Ius in lacertos elixos (Boiled Mackerel with Sauce) Origin: Roman | Khumb Matar (Mushroom and Green Pea Curry) Origin: India | Lucaniae (Lucanian Sausages) Origin: Roman |
| Ius in Lacertos Elixos (Sauce for Poached Lizard Fish) Origin: Roman | Khumbi Aloo (Mushroom and Potato Curry) Origin: India | Lumbuli assi ita fiunt (Stuffed Kidneys or Testicles) Origin: Roman |
| Ius in Mullos Assos (Sauce for Baked Red Mullet) Origin: Roman | Kimchi Origin: Korea | Macanese Choy Sum Origin: Macau |
| Ius in Murena Elixa (Sauce for Poached Moray Eel) Origin: Roman | Kingklip and Prawn Biryani Origin: South Africa | Madarch a Chaws Pob (Mushroom Rarebit) Origin: Welsh |
| Ius in pelamyde assa (Sauce for Grilled Young Tuna) Origin: Roman | Korean Style Dashi Origin: Korea | mafè tatou nènn (Naked Peanut Stew) Origin: Mali |
| Ius in Perdices (Sauce for Partridges) Origin: Roman | Kuba (Mushroom and Barley Casserole) Origin: Czech | Magic Lamb Origin: Namibia |
| Ius in Pisce Asso (Sauce for Baked Fish) Origin: Roman | Kyet tha Kar la Thar Hin (Chicken and Squash Curry) Origin: Myanmar | Mala Xiang Guo (Spicy Numbing Stir-fry Pot) Origin: China |
| Ius in Pisce Aurata (Sauce for Gilthead) Origin: Roman | Lækker mørbradgryde (Pork Tenderloin Casserole) Origin: Denmark | Málàjiàng (Mala Hotpot Paste) Origin: China |
| Ius in Pisce Aurata (Sauce for Gilthead Bream) Origin: Roman | Laap (Beef Salad) Origin: Laos | Malaysian Chicken Curry Origin: Malaysia |
| Ius in Pisce Aurata Assa (Sauce for Baked Gilthead Bream) Origin: Roman | Lactucas (Lettuce) Origin: Roman | Malaysian Chicken Curry Origin: Cocos Islands |
| Ius in Pisce Elixo III (Sauce for Poached Fish III) Origin: Roman | Laj Ntses (Fish Larb) Origin: Laos | Malaysian Chicken Curry Origin: Christmas Island |
| Ius in pisce rubellione (Sauce for Red Snapper) Origin: Roman | Lao Tam Som (Lao Green Papaya Salad) Origin: Laos | Mallow Cheese with Seaweed Paste Origin: Fusion |
| Ius in Pisce Rubellione (Sauce for Redfish) Origin: Roman | Lapin au Cidre (Rabbit in Cider) Origin: France | Malvas (Mallow Leaves) Origin: Roman |
| Ius in Scorpione Elixo (Sauce for Poached Scorpion Fish) Origin: Roman | Lapskaus Origin: Norway | Mantar �°C7;orbası (Mushroom Soup) Origin: Turkey |
| Ius in Thynno (Sauce for Tuna) Origin: Roman | Large Fungal Caps a Cotoletta Origin: Britain | Maria Rundell's Bechamel or White Sauce Origin: Britain |
| Ius in Thynno Elixo (Sauce for Poached Tuna) Origin: Roman | Lasagne with Mushrooms and Cheeses Origin: Britain | |
| Jaegerschnitzel (Hunter's Schnitzels) Origin: Germany | Le Chao Men (New Caledonian Chaw Mein) Origin: New Caledonia |
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