Doctor up store-bought marinara sauce with this one ingredient to make it more special and taste better. You probably already ...

It originated as a thin soy sauce made from fermented fish most likely from a region called Tonkin, or in what we call Vietnam today. It was common throughout Southeast Asia in the 17th century.

fish sauce is the liquid remnants made when fermenting fish in salt-brine. The fermented fish offers a concentration of the funky and oceanic notes that comprise the exalted umami taste.

A new exhibition opening at the University of New Mexico's Maxwell Museum of Anthropology on Saturday, March 8, explores the central role fermentation has played across human civilizations. "Entangled ...

This tangy and pungent condiment goes well with fish, rice and more Ingredients ... impurities getting into the kasundi as it’s a fermented sauce. 5. Finish this with salt and white vinegar.