fish sauce

seasoning
Also known as: ketjap ikan, nam pla, ngan-pya-ye, nuoc nam, patis, tuk trey
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sauce

fish sauce, in Southeast Asian cookery, a liquid seasoning prepared by fermenting freshwater or saltwater fish with salt in large vats. After a few months time the resulting brownish, protein-rich liquid is drawn off and bottled. It is sometimes allowed to mature in the sun in glass or earthenware bottles before use. Called nam pla in Thailand, nuoc nam in Vietnam, patis in the Philippines, tuk trey in Cambodia, ngan-pya-ye in Myanmar (Burma), and ketjap ikan in Indonesia, fish sauce is as ubiquitous as soy sauce in the region, being especially important in Thailand and Vietnam. The oyster sauce of Chinese cookery is a similar preparation, used especially in Cantonese dishes.

This article was most recently revised and updated by Kara Rogers.

umami, savory or meaty taste, one of the five fundamental taste sensations. The taste of umami is derived from three natural substances found in meat and vegetables: glutamate, guanylate, and inosinate. The umami taste receptor has the ability to distinguish between these naturally occurring substances; it is notably sensitive to monosodium glutamate (MSG), a sodium salt of glutamate that is used as a food additive, particularly in Asian cuisines. MSG elicits the unique taste of umami and thus enhances the complex flavours of meat, poultry, seafood, and vegetables. Foods with natural umami taste include mushrooms, tomatoes, seaweed, and cheese; cured meats and fermented foods, such as soy sauce and kimchi, are also rich in umami.

The Editors of Encyclopaedia BritannicaThis article was most recently revised and updated by Meg Matthias.