June 15th, 2010
09:43 AM ET
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fish sauce, nam pla, garum
Definition: Fish sauces of various kinds have been an important part of various cuisines since the Romans flavored their dishes with the pungent, fermented fish sauce known as garum or liqaumen. Nam pla is a Thai sauce made from anchovies, salt and water, while in Korea, a similar sauce is called aek jeot. Besides adding, obviously, a salty-fishy flavor, fish sauce is a traditional way to add umami to a dish

Filed under: Definition • Eatcyclopedia • Glossary


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