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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| Num Banh Choc (Rice Noodle Fish Soup) Origin: Cambodia | Pad Kra Pao (Thai Holy Basil Stir Fry with Beef) Origin: Thailand | Patina Versatilis Vice Dulci (Nut Custard Turnover) Origin: Roman |
| Num Pa-chok Tirk Ka-chuii (Khmer Noodle Soup with Fingerroot) Origin: Cambodia | Pad Krapow Gai (Spicy Basil Chicken) Origin: Thailand | Patinam de rosis (A dish of roses) Origin: Roman |
| Nuoc Mam Cham (Fish Dipping Sauce) Origin: Vietnam | Pad Thai Origin: Thailand | Paupiettes De Porc (Stuffed Pork Fillet Parcels) Origin: France |
| Nutty Rice Burgers Origin: Britain | Pain de Viande (Venison Meatloaf) Origin: Canada | Pazun Hin (Prawn Curry) Origin: Myanmar |
| Nyona Penang Assam Laska Origin: Malaysia | Palauan Tinola Origin: Palau | Pe Kyar Zan Thoke (Glass Noodle Salad) Origin: Myanmar |
| Oa Pnikta (Eggs Poached with Oil, Wine and Garum) Origin: Roman | Pan Bagnat (Monaco-style Sandwiches) Origin: Monaco | Pe ni lay hin cho (Lentil Soup) Origin: Myanmar |
| Oa Pnikta (Poached Egg in White Wine) Origin: Roman | Pan-fried Sea Bass with Citrus-dressed Broccoli Origin: Fusion | Peking-style Vegetable Dumplings Origin: China |
| Oarweed-cured Tuna Origin: Ireland | Pappardelle con Ragù di Funghi Misti (Pappardelle with Mixed Mushroom Ragù) Origin: Italy | Penang Prawn Curry Origin: Thailand |
| Ochazuke (Japanese Green Tea Rice) Origin: Japan | Pappardelle with Slow-cooked Beef and Mushrooms Origin: Britain | Penang-style Nyonya Fish Curry Origin: Malaysia |
| Ock-lam (Barbecued Pork with Mushrooms and Beans) Origin: Laos | Paprika Pork Origin: Britain | Penne with Mushroom Cream Sauce Origin: Italy |
| Oenogarum (Wine Sauce) Origin: Roman | Paprika Sausage Origin: British | Pepones et Melones (Water and Honey Melons) Origin: Roman |
| Oenogarum cum Thymum et Satureiam in Tubera (Truffles in Savory-thyme Wine Sauce) Origin: Roman | Parasol Fritters Origin: Britain | Perdicem cum pluma (Sauce for Wood Pigeon or Partridge) Origin: Roman |
| Oenogarum et Coriandrum in Tubera (Truffles in Coriander Wine Sauce) Origin: Roman | Pasta Con Sugo ai Funghi (Pasta with mixed mushroom sauce) Origin: Italy | Perna Apruna ita Impletur Terentina (Filled Gammon of Wild Boar Terentine) Origin: Roman |
| Ofellae Aprogineo (Starters in the Manner of Wild Boar) Origin: Roman | Pasta with Daylily Flower Buds and Mushrooms Origin: American | Pho Bo Noodle Soup (Pho Bo Soup) Origin: Vietnam |
| Ofellas Apicianas (Starters, Apician Style) Origin: Roman | Pasta with Olives and Caperberries Origin: Britain | Picado à Madeirense (Beef Tips, Madeiran Style) Origin: Portugal |
| Ofellas Assas (Roast Morsels) Origin: Roman | Pastai Cig Carw (Venison Pie) Origin: Welsh | Pickled Bolete Mushrooms Origin: American |
| Ofellas Garatas (Braised Morsels) Origin: Roman | Pastizzi ta' l-Incov (Anchovy Pastizzi) Origin: Malta | Pickled Kelp Origin: Britain |
| Ofellas Garaton (Morsels with Fish-sauce) Origin: Roman | Patellam Lucretianam (A Dish of Lizard-fish) Origin: Roman | Pickled Kombu Origin: Japan |
| Ohn-No Khaukswe (Coconut Noodles) Origin: Myanmar | Patellam Lucretianam (A Dish à la Lucretius) Origin: Roman | Pickled Mushrooms Origin: Britain |
| Okra with Seaweed Paste Origin: Fusion | Patina Cotidiana (Everyday Dish) Origin: Roman | Pigeon Breast with Red Wine Gravy, Roast Leeks and Wild Mushrooms Origin: Britain |
| Oluwombo Origin: Uganda | Patina de Apua (A Dish of Anchovies) Origin: Roman | Pilaf Rice with Fairy Ring Champignons Origin: Fusion |
| Omajova-Pilz-Ragout mit Hirse (Omajova Mushroom Ragout with Millet) Origin: Namibia | Patina de Apua Fricta (A Dish of Fried Anchovies) Origin: Roman | Pinsa Romana Origin: Italy |
| Onion Bhajee Origin: Britain | Patina de Cydoneis (A Dish of Quinces) Origin: Roman | Pipián (Chicken in Peanut Sauce) Origin: Philippines |
| Onions Stuffed with Meat and Mushrooms Origin: Czech | Patina de piris (Pear Souflé) Origin: Roman | Pisam Adulteram Versatilem (Peas Turnover) Origin: Roman |
| Or Lam Origin: Laos | Patina de Pisce Lupo (A Dish of Service-berries) Origin: Roman | Pisam coques (Peas in Herb Sauce) Origin: Roman |
| Orecchiette with Mushroom Sauce Origin: Italy | Patina de Pisce Lupo (A Dish of Wolf-fish) Origin: Roman | Pisam Farsilem (Pressed Peas) Origin: Roman |
| Ova Elixa (Boiled Eggs) Origin: Roman | Patina de Piscibus, Dentice, Aurata et Mugile (A Dish of Fish Made with Dentex, Gilt-head Bream, or Grey Mullet) Origin: Roman | Pisam Vitellianam sive fabam (Peas or Broad Beans Beans in a Herb Sauce) Origin: Roman |
| Ova Frixa (Fried Eggs) Origin: Roman | Patina de pisciculis (Dish of Small Fish) Origin: Roman | Pisces Assos (Baked Fish) Origin: Roman |
| Oven-roasted Grey Snapper with Caribbean Sauce Origin: Turks Caicos | Patina de Sabuco (Elderberry Souflée) Origin: Roman | Pisces Frixos Cuiusumque (Fried Fish, of Any Kind) Origin: Roman |
| Oxeye Daisy Chopsuey Origin: Fusion | Patina Fusilis (A Dish of Wild Herbs) Origin: Roman | Pisces Scorpiones Rapulatos (Scorpion Fish with Turnips) Origin: Roman |
| Oxyporium (Oxyporium Salad Dressing) Origin: Roman | Patina solearum (Patina of Sole in a Herb Sauce) Origin: Roman | Pisces Zomoteganon (Fish Stewed in its Own Juices) Origin: Roman |
| Oyster Mushroom Tom Yum (Thai Hot and Sour Soup with Oyster Mushrooms) Origin: Thailand | Patina Solearum ex Ovis (A Dish of Soles with Eggs) Origin: Roman | Pisces Zomoteganon II (Fish Stewed in its Own Juice) Origin: Roman |
| Pè Thee Thoke (String Bean Salad) Origin: Myanmar | Patina Urticarum (A Dish of Stinging Nettles) Origin: Roman | |
| Pad Gra Prow (Holy Basil Beef) Origin: Thailand | Patina Versatilis (Upside-down Dish) Origin: Roman |
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