Characteristics: pungent, umami infused liquid

Made with: fermented fish and salt

Commonly used in: broths and dips

Fish sauce is common across many Asian cultures. This ingredient can be used to add umami into broths and dipping sauces. I'm a particular fan of adding this to soups because it replaces labor intensive step of boiling dried seafood for hours, for a similar flavor profile. 

This is best stored in the refrigerator after opening, to avoid spoiling. 

Fish sauce is a key flavor in my Kimchi Jjigae.