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 912 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 912 recipes in total:
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| Pad Kra Pao (Thai Holy Basil Stir Fry with Beef) Origin: Thailand | Pazun Hin (Prawn Curry) Origin: Myanmar | Porcellum Coriandratum (Suckling Pig with Coriander Sauce) Origin: Roman |
| Pad Krapow Gai (Spicy Basil Chicken) Origin: Thailand | Pe Kyar Zan Thoke (Glass Noodle Salad) Origin: Myanmar | Porcellum Eo Irue (Suckling Pig with Thick Sauce) Origin: Roman |
| Pad Thai Origin: Thailand | Pe ni lay hin cho (Lentil Soup) Origin: Myanmar | Porcellum Farsilem Duobus Generis (Suckling Pig, Stuffed in Two Ways) Origin: Roman |
| Pain de Viande (Venison Meatloaf) Origin: Canada | Peking-style Vegetable Dumplings Origin: China | Porcellum Iscellatum (Sauce for Suckling Pig) Origin: Roman |
| Palauan Tinola Origin: Palau | Penang Prawn Curry Origin: Thailand | Porcellum Lacte Pastum Elixum (Boiled Suckling Pig, Fed on Milk) Origin: Roman |
| Pan Bagnat (Monaco-style Sandwiches) Origin: Monaco | Penang-style Nyonya Fish Curry Origin: Malaysia | Porcellum Lasaratum (Suckling Pig Seasoned with Laser) Origin: Roman |
| Pan-fried Sea Bass with Citrus-dressed Broccoli Origin: Fusion | Penne with Mushroom Cream Sauce Origin: Italy | Porcellum Liquaminatum (Boiled, Stuffed, Suckling Pig) Origin: Roman |
| Pappardelle with Slow-cooked Beef and Mushrooms Origin: Britain | Pepones et Melones (Water and Honey Melons) Origin: Roman | Porcellum Oenococtum (Suckling Pig with Wine Sauce) Origin: Roman |
| Paprika Sausage Origin: British | Perdicem cum pluma (Sauce for Wood Pigeon or Partridge) Origin: Roman | Porcellum Traianum (For a Very Young Piglet) Origin: Roman |
| Parasol Fritters Origin: Britain | Perna Apruna ita Impletur Terentina (Filled Gammon of Wild Boar Terentine) Origin: Roman | Pork Lo Mein Origin: China |
| Pasta with Daylily Flower Buds and Mushrooms Origin: American | Pho Bo Noodle Soup (Pho Bo Soup) Origin: Vietnam | Pork Menudo Origin: Philippines |
| Pasta with Olives and Caperberries Origin: Britain | Picado à Madeirense (Beef Tips, Madeiran Style) Origin: Portugal | Porros Maturos Fieri (Boiled Leek Salad) Origin: Roman |
| Pastai Cig Carw (Venison Pie) Origin: Welsh | Pickled Bolete Mushrooms Origin: American | Pot-cooked Chicken and Udon in Miso Soup Origin: Japan |
| Pastizzi ta' l-Incov (Anchovy Pastizzi) Origin: Malta | Pickled Kelp Origin: Britain | Potato Salad with Herb Sauce Origin: Ireland |
| Patellam Lucretianam (A Dish of Lizard-fish) Origin: Roman | Pickled Kombu Origin: Japan | Potato Salad with Thyme, Watercress and Lovage Origin: Britain |
| Patellam Lucretianam (A Dish à la Lucretius) Origin: Roman | Pickled Mushrooms Origin: Britain | Potatoes with Mushrooms Origin: Ireland |
| Patina Cotidiana (Everyday Dish) Origin: Roman | Pigeon Breast with Red Wine Gravy, Roast Leeks and Wild Mushrooms Origin: Britain | Potes Llysiau â Dwmplinau (Vegetable Stew with Dumplings) Origin: Welsh |
| Patina de Apua (A Dish of Anchovies) Origin: Roman | Pipián (Chicken in Peanut Sauce) Origin: Philippines | Poulet Véronique (Chicken Véronique) Origin: France |
| Patina de Apua Fricta (A Dish of Fried Anchovies) Origin: Roman | Pisam Adulteram Versatilem (Peas Turnover) Origin: Roman | Poulette Sauce Origin: British |
| Patina de Cydoneis (A Dish of Quinces) Origin: Roman | Pisam coques (Peas in Herb Sauce) Origin: Roman | Prawn Laksa Origin: Malaysia |
| Patina de piris (Pear Souflé) Origin: Roman | Pisam Farsilem (Pressed Peas) Origin: Roman | Prawn Laksa Origin: Cocos Islands |
| Patina de Pisce Lupo (A Dish of Service-berries) Origin: Roman | Pisam Vitellianam sive fabam (Peas or Broad Beans Beans in a Herb Sauce) Origin: Roman | Prawn, Mangetout and Cashew Nut Stir-fry Origin: Australia |
| Patina de Pisce Lupo (A Dish of Wolf-fish) Origin: Roman | Pisces Assos (Baked Fish) Origin: Roman | Pressure Cooker Thai Red Curry Origin: Britain |
| Patina de Piscibus, Dentice, Aurata et Mugile (A Dish of Fish Made with Dentex, Gilt-head Bream, or Grey Mullet) Origin: Roman | Pisces Frixos Cuiusumque (Fried Fish, of Any Kind) Origin: Roman | Prik Gaeng Panang (Panang Red Curry Paste) Origin: Thailand |
| Patina de pisciculis (Dish of Small Fish) Origin: Roman | Pisces Scorpiones Rapulatos (Scorpion Fish with Turnips) Origin: Roman | Provençale Sauce Origin: British |
| Patina de Sabuco (Elderberry Souflée) Origin: Roman | Pisces Zomoteganon (Fish Stewed in its Own Juices) Origin: Roman | Psarósoupa Kakavia (Cretan Seafood Stew) Origin: Greece |
| Patina Fusilis (A Dish of Wild Herbs) Origin: Roman | Pisces Zomoteganon II (Fish Stewed in its Own Juice) Origin: Roman | Pullum Anethatum (Aniseed Chicken) Origin: Roman |
| Patina solearum (Patina of Sole in a Herb Sauce) Origin: Roman | Pistachio Nut Pâté Origin: Spain | Pullum Elixum ex Iure Suo (Chicken in its Own Broth) Origin: Roman |
| Patina Solearum ex Ovis (A Dish of Soles with Eggs) Origin: Roman | Pisum Indicum (Indigo Peas) Origin: Roman | Pullum Frontonianum (Chicken a la Fronto) Origin: Roman |
| Patina Urticarum (A Dish of Stinging Nettles) Origin: Roman | Pizza Cordon Bleu Origin: France | Pullum Laseratum (Chicken with Laser) Origin: Roman |
| Patina Versatilis (Upside-down Dish) Origin: Roman | Pizza Quattro Stagioni (Four Seasons Pizza) Origin: Italy | Pullum Oxyzomum (Chicken with Piquant Sauce) Origin: Roman |
| Patina Versatilis Vice Dulci (Nut Custard Turnover) Origin: Roman | Pokhlyobka (Mushroom and Barley Soup) Origin: Russia | Pullum Paroptum (Lightly-roasted Chicken) Origin: Roman |
| Patinam de rosis (A dish of roses) Origin: Roman | Poland Pierogi Origin: Poland | |
| Paupiettes De Porc (Stuffed Pork Fillet Parcels) Origin: France | Polypodium (Polypody Root Sauce) Origin: Roman |
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