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 1021 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 1021 recipes in total:
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| Patina Versatilis Vice Dulci (Nut Custard Turnover) Origin: Roman | Pisces Zomoteganon II (Fish Stewed in its Own Juice) Origin: Roman | Prik Gaeng Panang (Panang Red Curry Paste) Origin: Thailand |
| Patinam de rosis (A dish of roses) Origin: Roman | Pistachio Nut Pâté Origin: Spain | Prosciutto-wrapped Chicken Thigh with Mushroom Marsala Sauce Origin: Britain |
| Paupiettes De Porc (Stuffed Pork Fillet Parcels) Origin: France | Pisum Indicum (Indigo Peas) Origin: Roman | Provençale Sauce Origin: Britain |
| Pazun Hin (Prawn Curry) Origin: Myanmar | Pizza Cordon Bleu Origin: France | Psarósoupa Kakavia (Cretan Seafood Stew) Origin: Greece |
| Pe Kyar Zan Thoke (Glass Noodle Salad) Origin: Myanmar | Pizza Quattro Stagioni (Four Seasons Pizza) Origin: Italy | Puffball Tempura Origin: Britain |
| Pe ni lay hin cho (Lentil Soup) Origin: Myanmar | Pokhlyobka (Mushroom and Barley Soup) Origin: Russia | Pullum Anethatum (Aniseed Chicken) Origin: Roman |
| Peking-style Vegetable Dumplings Origin: China | Poland Pierogi Origin: Poland | Pullum Elixum ex Iure Suo (Chicken in its Own Broth) Origin: Roman |
| Penang Prawn Curry Origin: Thailand | Polypodium (Polypody Root Sauce) Origin: Roman | Pullum Frontonianum (Chicken a la Fronto) Origin: Roman |
| Penang-style Nyonya Fish Curry Origin: Malaysia | Porcellum Coriandratum (Suckling Pig with Coriander Sauce) Origin: Roman | Pullum Laseratum (Chicken with Laser) Origin: Roman |
| Penne with Mushroom Cream Sauce Origin: Italy | Porcellum Eo Irue (Suckling Pig with Thick Sauce) Origin: Roman | Pullum Oxyzomum (Chicken with Piquant Sauce) Origin: Roman |
| Pepones et Melones (Water and Honey Melons) Origin: Roman | Porcellum Farsilem Duobus Generis (Suckling Pig, Stuffed in Two Ways) Origin: Roman | Pullum Paroptum (Lightly-roasted Chicken) Origin: Roman |
| Perdicem cum pluma (Sauce for Wood Pigeon or Partridge) Origin: Roman | Porcellum Iscellatum (Sauce for Suckling Pig) Origin: Roman | Pullum Parthicum (Parthian Chicken) Origin: Roman |
| Perna Apruna ita Impletur Terentina (Filled Gammon of Wild Boar Terentine) Origin: Roman | Porcellum Lacte Pastum Elixum (Boiled Suckling Pig, Fed on Milk) Origin: Roman | Pullus Farsilis (Chicken with Liquid Filling) Origin: Roman |
| Pheasant Stew with Whisky Origin: Scotland | Porcellum Lasaratum (Suckling Pig Seasoned with Laser) Origin: Roman | Pullus Vardanus (Chicken à la Varus) Origin: Roman |
| Pho Bo Noodle Soup (Pho Bo Soup) Origin: Vietnam | Porcellum Liquaminatum (Boiled, Stuffed, Suckling Pig) Origin: Roman | Puls Fabata (Broad Bean Porridge) Origin: Roman |
| Picado à Madeirense (Beef Tips, Madeiran Style) Origin: Portugal | Porcellum Oenococtum (Suckling Pig with Wine Sauce) Origin: Roman | Pultes (Meat Pottage) Origin: Roman |
| Pickled Bolete Mushrooms Origin: American | Porcellum Traianum (For a Very Young Piglet) Origin: Roman | Pultes Iulianae (Julian Pottage) Origin: Roman |
| Pickled Field Mushrooms Origin: American | Pork Lo Mein Origin: China | Pumpkin and Chanterelle Tamales Origin: Mexico |
| Pickled Kelp Origin: Britain | Pork Menudo Origin: Philippines | Pumpkin Goulash Origin: American |
| Pickled Kombu Origin: Japan | Pork Tenderloin with Mixed Wild Mushrooms Origin: Britain | Pwdin Berw Bara Lawr (Laverbread Suet Pudding) Origin: Welsh |
| Pickled Mushrooms Origin: Britain | Porros Maturos Fieri (Boiled Leek Salad) Origin: Roman | Quatre Algues (Four-seaweed blend) Origin: France |
| Pickled St George's Mushrooms Origin: Britain | Pot-cooked Chicken and Udon in Miso Soup Origin: Japan | Radicchio Leaves Stuffed with Field Mushrooms Origin: Britain |
| Pigeon Breast with Red Wine Gravy, Roast Leeks and Wild Mushrooms Origin: Britain | Potato and Mixed Wild Mushroom Bake Origin: Britain | Rapas (Turnips) Origin: Roman |
| Pilaf Rice with Fairy Ring Champignons Origin: Fusion | Potato Salad with Herb Sauce Origin: Ireland | Raphanos cum Piperato (Radishes with Pepper Sauce) Origin: Roman |
| Pinsa Romana Origin: Italy | Potato Salad with Thyme, Watercress and Lovage Origin: Britain | Raw Seaweed Salad Origin: Fusion |
| Pipián (Chicken in Peanut Sauce) Origin: Philippines | Potatoes with Mushrooms Origin: Ireland | Red Curry Dipping Sauce Origin: Thailand |
| Pisam Adulteram Versatilem (Peas Turnover) Origin: Roman | Potes Llysiau â Dwmplinau (Vegetable Stew with Dumplings) Origin: Welsh | Red-cooked Pork Origin: China |
| Pisam coques (Peas in Herb Sauce) Origin: Roman | Poulet Véronique (Chicken Véronique) Origin: France | Reform Sauce Origin: England |
| Pisam Farsilem (Pressed Peas) Origin: Roman | Poulette Sauce Origin: Britain | Rholiau Lleden gyda Saws Madarch Hufennog (Flatfish Rolls with Creamy Mushroom Sauce) Origin: Welsh |
| Pisam Vitellianam sive fabam (Peas or Broad Beans Beans in a Herb Sauce) Origin: Roman | Prawn Laksa Origin: Malaysia | Risotto al Funghi Porcini e Nepitella (Risotto with Porcini Mushrooms and Lesser Calamint) Origin: Italy |
| Pisces Assos (Baked Fish) Origin: Roman | Prawn Laksa Origin: Cocos Islands | Risotto di Girolle (Chanterele Risotto) Origin: Italy |
| Pisces Frixos Cuiusumque (Fried Fish, of Any Kind) Origin: Roman | Prawn, Mangetout and Cashew Nut Stir-fry Origin: Australia | Risotto with St George's Mushrooms and Asparagus Origin: Britain |
| Pisces Scorpiones Rapulatos (Scorpion Fish with Turnips) Origin: Roman | Prawn, Scallop and Horn of Plenty Sauce Origin: Britain | |
| Pisces Zomoteganon (Fish Stewed in its Own Juices) Origin: Roman | Pressure Cooker Thai Red Curry Origin: Britain |
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