The following recipes can be found in Umami: Unlocking the Secrets of the Fifth Taste (O. G. Mouritsen og Klavs Styrbæk) Columbia University Press, 2014.
- Potato water dashi with smoked shrimp heads
- Monkfish liver au gratin with crabmeat and vegetables
- Pearled spelt, beets, and lobster
- Crab soup
- Clambake in a pot
- Patina de pisciculis
- Garum
- Quick-and-easy garum
- Smoked quick-and-easy garum
- Seriously old-fashioned sourdough rye bread
- Anchovies, grilled onions, sourdough bread, pata negra ham, and mushrooms
- Deep-fried eggplants with miso (nasu dengaku)
- White asparagus in miso with oysters, cucumber oil, and small fish
- Grilled shōjin kabayaki: ‘fried eel’ made from lotus root
- Baked monkfish liver with raspberries and peanuts
- Slow-roasted sauce with tomatoes,root vegetables, and herbs
- Fried mullet with baked grape tomatoes, marinated sago pearls, and black garlic
- Mushrooms, foie gras, and mushroom essence
- Parmesan biscuits with bacon and yeast flakes
- Harry’s crème
- Chicken bouillon
- Green pea soup with scallops and seaweed
- Dressing with nutritional yeast
- Eggplant gratinée with garlic, anchovies, and nutritional yeast
- Oysters au gratin with a crust of nutritional yeast and smoked shrimp head powder
- Bagna càuda
- Old-fashioned Danish medisterpølse
- Beef patties, Danish style
- Chicken Marengo
- Cassoulet
- Beef estofado
- Sicilian ratatouille
- Brandade with air-dried ham and green peas
- Three-day pizza with umami—not really a ‘fast food’
- Quail pâté
- Risotto
- Oxtails braised in wheat beer
- Umami sorbet with maccha and tomato
- White chocolate cream, black sesame seeds, Roquefort, and brioche with nutritional yeast