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.
Recipes
1504 records with their sources, across 11 categories.
Recipes
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.
Elevated risk
Soijim
The sour liquid that forms during Manipuri Soidon fermentation, kept to start the next batch and used to sour curries.
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.
Knäckebröd
A Swedish home batch of eight thin rye-and-wheat crispbreads, yeast-risen once and baked until hard.
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.
Afghan naan
A long oval Afghan wheat bread, leavened with yeast, grooved along its length and baked until crisp outside and chewy within.
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.
Poi (taro) bread-machine loaf
A sweet bread-machine loaf adapted from HI Cookery's version of poi bread, with poi or cooked mashed taro, butter and egg.
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.
Coppia ferrarese (VisitFerrara home recipe)
Ferrara’s paired bread twists have four pointed horns joined at a soft centre. This VisitFerrara home recipe uses type 0 flour, water, oil, lard, malt and a choice of sourdough or yeast.
Elevated risk
Guimaras guinamos
Guinamos is a shrimp paste made on Guimaras in the Philippines: small shrimp salted by hand, sun-dried and trodden by foot until it turns smooth.
Agege bread (soft home-style variation)
This softer home-style Agege bread uses a scalded flour paste, an enriched yeast dough and a 9×5-inch loaf pan, with rolls from the extra dough.
Cappero di Pantelleria
A protected Sicilian product: unopened caper buds from the island of Pantelleria, dry-salted with sea salt in a two-stage process that encourages lactic fermentation.
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.
Cretan barley paximadi
Cretan paximadi is a twice-baked rusk. This barley-wheat version is raised with yeast, baked as a loaf, sliced, and dried slowly until it keeps.
Sri Lankan roast paan (thati paan)
A lean Sri Lankan yeast bread baked as joined flat pieces, separated after the first bake, then grilled on both sides for its crisp crust.
High risk
Fish sauce
Fish sauce is a clear, salty seasoning made by maturing fish with salt and drawing off the liquid. The broad family includes distinct regional sauces rather than one interchangeable method.
Elevated risk
Northern Nigerian pearl-millet kunu zaki
A thick, spiced northern Nigerian drink of pearl millet in which only part of the fermented slurry is cooked, so raw starch and gelatinised starch are recombined.
Elevated risk
Labneh (Soframiz refrigerated method)
A cold-drained labneh method excerpted from the Soframiz cookbook: plain whole-milk Greek yogurt is lightly pressed in cheesecloth and refrigerated overnight, up to two days. This is distinct from Gavin Webber’s 2018 cupboard-drained batch.
Elevated risk
Lemon paneer
A half-gallon milk batch is coagulated with lemon juice, rinsed and pressed into fresh paneer for sweets or savoury dishes.
High risk
Colatura di alici di Cetara
Colatura di alici is the amber liquid drained from salted anchovies matured in wooden containers in Cetara, on the Amalfi coast of Campania, and sold under a protected designation of origin.
Mosbolletjies (grape-juice and yeast buns)
This modern South African mosbolletjies recipe uses white grape juice and instant yeast in an anise-scented enriched dough. It makes two pull-apart loaves; grape juice with commercial yeast is not the traditional fermenting-must leaven.
Faluche of Northern France
A pale, softly baked, low-profile bread associated with northern France and Tournai. This source-specific household method makes four large faluches; it differs from older accounts of leftover bread dough baked during communal bread baking.
No-knead sourdough loaf
A ripe sourdough starter leavens this modern low-handling loaf. Three hourly folds organize the sticky dough before a long refrigerator rest, final proof and covered bake.
Elevated risk
Natto with half-pack starter in a yogurt maker
Pressure-steamed soybeans are mixed with half a retail natto pack, held in a yogurt maker, and chilled; the creator reports a yield of about 300 g.
Fermented achar from rural Matiari, Sindh
A 2025 study in rural Matiari, Sindh, describes five fermented achar preparations of radish, carrot, onion, mango and lemon with chilli. The shared method quantities do not give a per-food recipe.
Samoan breadfruit masi
Samoan breadfruit masi is a preserved breadfruit paste kept in a leaf-lined pit, then kneaded, shaped into loaves and baked. FAO describes it at Western Samoa scale only.
Samoan banana masi faʻi
Masi faʻi is a Western Samoan food of unripe bananas preserved in a leaf-lined pit, later made into loaves and baked. The FAO account gives no storage conditions or validated process.
Phak sian dong (pickled spider plant)
Phak sian dong is a Thai pickle of spider-plant tips and flowers (Cleome gynandra), salted and packed with cooked rice. Northeastern Thai and Lao Khrang accounts give different methods.
Elevated risk
Norwegian pinnekjøtt
Norwegian Christmas lamb ribs, salted, matured and dried, then soaked and steamed over birch twigs. Smoked and unsmoked versions are both made.
Shoyu-koji
A Japanese kitchen condiment of rice koji matured in soy sauce until the grains turn soft and sweet. The same name also means the mould-grown soybean and wheat used to brew soy sauce.
Elevated risk
Newfoundland dried salt cod
Atlantic cod split, salted and dried on raised flakes along the Newfoundland and Labrador shore, manufactured ashore for markets across the Atlantic.
Mazavaroo
Mazavaroo is a Mauritian hot chilli paste of fresh chillies, garlic, salt and oil with lemon or lime. It is kept refrigerated, and the reviewed recipes say it should rest for days before use.
Pueblo horno bread, home-oven formula
The National Park Service gives a two-loaf yeast bread for a home oven, set beside its account of Pueblo hornos. The home formula is not a horno firing process, which varies by village and family.
High risk
Narezushi (funazushi)
A documentary account of funazushi, Shiga’s long-ripened narezushi associated with Lake Biwa and roe-bearing nigorobuna. It preserves regional, historical and cultural context; it is not a household preparation guide.