Okyūto (Fukuoka Egonori Seaweed Jelly)
A traditional Fukuoka seaweed jelly made by boiling dried egonori, sometimes with igisu, until it forms a thick extract that sets into soft sheets, eaten cold with soy sauce, vinegar and aromatic condiments.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
Cinavu (Paiwan leaf-wrapped parcel)
Cinavu is a Paiwan leaf-wrapped parcel built around millet or taro, meat and locally gathered leaves. It belongs to a food culture of harvest, hospitality and shared work, with village recipes differing in both filling and cooking time.
Chimodho
A Zimbabwean maize-meal bread, baked with buttermilk and served plain or with a spread.
Chimichurri
Chimichurri is an uncooked sauce of chopped parsley, garlic, oregano, oil and vinegar from Argentina. It is spooned over grilled meat and has spread across Latin America.
Biscocho de Iloilo: butter-and-sugar PagkainPinoy version
PagkainPinoy’s 24–30 piece version twice-bakes day-old soft bread with a thin butter-and-sugar coating.
Adrak / ginger murabba
Adrak murabba preserves young ginger in sugar syrup, a sweet South Asian preparation recorded in Indian cookery and food-processing sources.
Aam panna
Aam panna is a tart Indian summer drink made by cooking unripe green mango until its flesh softens, then blending the pulp with sweetener, salt and spices and diluting it with water.
Elevated risk
Poached stockfish with mustard butter
Rehydrated air-dried Norwegian cod simmered until it flakes, served with boiled potatoes and carrots under a wholegrain-mustard butter whisked from the fish's own poaching liquid.
Pimentón de la Vera
Spanish smoked paprika from Capsicum peppers dried over oak or holm-oak smoke in a dryer called a secadero, then ground. Protected by a designation of origin in La Vera.
Chilean churrascas
Six quick Chilean wheat flatbreads made with oil, baking soda and baking powder, then cooked in a dry skillet.
Arepa de choclo
A Colombian Andean griddle cake made from fresh sweet-corn batter, cooked in butter and served with white cheese.
Dried noodles
Shaped dough dried thoroughly into a portable staple that keeps far longer than fresh dough, in Mediterranean and Asian food systems.
Coriander-mint chutney
A cold-blended coriander and mint chutney with ginger, green chilli and optional cumin and lemon; the author serves it with snacks, chaat and sandwiches.
Pastırma
Dry-cured beef salted, air-dried and often coated with a spice paste called çemen before it is sold whole or sliced; a Turkish cured meat whose preservation rests on salting and drying.
Charque
Beef salted heavily and dried into a strongly preserved ingredient that is desalted before it is cooked in stews; a Brazilian form of salt-dried meat that keeps far longer than the lightly salted carne-de-sol.
Carne-de-sol
Beef given limited salt and partial surface drying, a short-keeping Brazilian meat that is much less durable than fully dried charque and is treated as a cold-chain product.
Fruit roti gambang
An Indonesian palm-sugar and cinnamon quick bread with dried fruit and sesame.
Gongura pachadi
A hot, sour Andhra chutney of gongura (sorrel) leaves cooked soft and ground with fried dried chillies, garlic and onion, then finished with a hot tempering of dals, mustard and curry leaves.
Maple sugar
Maple sugar is sap from maple trees boiled down until it granulates. Great Lakes Indigenous makers stored the concentrated sugar for later use and for exchange.
Chutney
A broad account of cooked chutney traditions: fruit or vegetables combined with sugar, spices and sometimes acid, often boiled into a thick condiment. This record is historical and process context, not a formula or storage recipe.
Rapid-infused fresh botanicals in spirit
Fresh herbs and citrus peel infused into spirit in about a minute in a cream whipper charged with nitrous oxide. This is extraction only: it is not ageing and not preservation.
Pressure-cooked bone broth
Bones and vegetables pressure cooked for four hours in an electric multicooker and strained into a broth. The gel strength the broth reaches is not established.
Freeze-thaw clarified stock or juice
A liquid set with a little gelatin, frozen solid, then thawed through cloth in the refrigerator so that clear liquid drips out and the cloudy gel stays behind.
Butterscotch sauce
A pourable dessert sauce of brown sugar, butter and cream, with a little corn syrup and salt. It is the sauce form of the butterscotch confection and is made without water, unlike caramel.
Escabeche
Fried or cooked food covered in a vinegar-based preparation, the heat and the externally supplied acid working together; a family of methods whose early form is a Roman instruction for treating fried fish with hot vinegar.
Elevated risk
Apple butter, tested canning method
Apple butter is a smooth, concentrated apple preserve cooked with cider, vinegar, two sugars and spices, then hot-filled and processed in a boiling-water canner using the published jar-size and elevation schedule.
Barley and oat porridge (Viking Age)
Crushed or milled barley cooked in water until the starch softens and the mixture thickens, the plainest way a northern household turned stored grain into a meal, here with apple and hazelnut.
Elevated risk
Pandan sangkhaya
A green Thai custard of pandan juice, coconut milk, egg yolks and sugar, cooked over a water bath until it coats a spoon and served for dipping soft bread, toast or sticky rice.
Miso dengaku glaze
A sweet-salty Japanese glaze of miso, mirin, sake and sugar, warmed until thick and spread on grilled tofu, eggplant, daikon or konnyaku. Regional versions in Aichi use red miso and dashi.
Quick yuzu ponzu
This quick ponzu combines soy sauce, vinegar, hon mirin, kombu, dried bonito and yuzu juice after a brief boil and a warm extraction; the recipe serves five.
Mentsuyu (noodle dipping sauce)
Mentsuyu seasons Japanese noodles with dashi, soy sauce and mirin. Two home formulas are recorded here: a 2012 light-soy and bonito sauce, and a concentrate diluted 1:2 for dipping or 1:4 for hot soup.
Elevated risk
Kitoza
A documentary account of Malagasy salted meat strips, commonly dried, smoked or both; it does not provide a validated home-preservation recipe.
Tsukudani
Japanese seasoned reduction in which ingredients such as shiitake or fish are simmered in soy sauce and sweeteners until the liquid is absorbed and a concentrated, storable condiment remains.
Tomato and onion smoor
A thick South African tomato-and-onion relish simmered slowly and served warm with boerewors, pap or bread.
High risk
Marinated mushrooms
Small whole button mushrooms cooked in an acid and oil marinade and sealed in half-pint jars for shelf storage, using the tested US home-canning method.
Elevated risk
Kaya
Kaya is a sweet Malay-rooted spread of eggs, coconut milk and sugar, scented with pandan and stirred over gentle heat until it thickens. In Singapore it is the filling of kaya toast.
Cooked sweet chilli sauce
A cooked Thai-style sweet chilli dip combines red chillies, garlic, sugar and vinegar, then uses a small cornflour slurry to give this batch a glossy, spoonable body.
Bavarian sweet-inspired mustard
A coarse, sweet Bavarian-style mustard of yellow and brown seed in a cooked brown-sugar and vinegar base, made to eat with Weisswurst; an original refrigerated formula.
Elevated risk
Tinapa
Filipino smoked fish, most often scad, sardinella or milkfish, brined and smoked, and eaten whole or flaked into other dishes.
Mushroom powder
Mushroom powder is dried mushroom tissue ground to a fine powder and added to gravies and sauces. Victorian cooks made it from fresh cultivated mushrooms when fresh ones were not to hand.
Elevated risk
Fresh poi
This modern introductory batch boils 500 g edible taro, then pounds it with water into fresh poi. It stops before fermentation and makes no preservation claim.
Classic Czech prepared mustard
A mild, creamy Czech-style table mustard made from ground seed, vinegar, water, salt and a little sweetness. This home version follows a Czech Television formula and is not a copy of SPAK’s proprietary product.
Allioli (Catalan garlic emulsion)
Traditional Catalan allioli is a dense emulsion of garlic, olive oil and salt made slowly in a mortar. This measured Barcelona-style version keeps egg-based garlic mayonnaise distinct.
Hypotrimma
Hypotrimma was a Roman condiment in Apicius's cookery book, a mixture of ground pepper, herbs, nuts, dried fruit, cheese, honey and fish sauce.
Elevated risk
Bakalar na bijelo
An Istrian festive spread of cooked stockfish beaten with olive oil and garlic until pale and cohesive, here bulked out with hand-mashed floury potato.
Elevated risk
Stockfish in walnut sauce (medieval)
The second stockfish sauce from a fifteenth-century English manuscript: walnuts, garlic, bread, pepper and salt ground in a mortar and loosened with the fish's own broth.
Elevated risk
Dried charales (charales secos)
Small central-Mexican lake silversides, Chirostoma spp., dried whole and sometimes salted, then fried, roasted or simmered into Lenten tortitas and snacks.
Elevated risk
Stockfish in verjuice sauce (medieval)
A fifteenth-century English way to serve cooked stockfish: strained fish broth boiled with chopped parsley, powdered ginger and a little verjuice, then poured hot over the fish.
High risk
Fraser Canyon wind-dried salmon
Salmon opened, scored and hung on roofed racks in the dry canyon winds of the Fraser River: slhíts'es in Stó:lō documentation, sts'wan in St'át'imc records.
Kinkan no kanroni: sweet-simmered kumquats
Whole kumquats are slit, blanched and simmered gently in fresh water and sugar until the peel softens and the liquid thickens. This Imari municipal recipe gives a sugar range rather than a fixed ratio.