The classic umami Filipino dish kare-kare is a thick, peanutty stew flavoured with bagoong - fermented fish sauce. Chefs around the world use similar sauces to deliver a flavour kick. Photo: Shutterstock
The classic umami Filipino dish kare-kare is a thick, peanutty stew flavoured with bagoong - fermented fish sauce. Chefs around the world use similar sauces to deliver a flavour kick. Photo: Shutterstock

Umami fermented fish sauce a top pick of chefs from Southeast Asia to Italy and Hong Kong for the ultimate flavour kick

  • Literally meaning ‘essence of deliciousness’, umami, or ‘the fifth taste’, has been achieved around the world for millennia by fermenting fish and seafood
  • Vietnamese nuoc mam, Malaysian belacan, Filipino bagoong, and Italian colatura are among the fermented seafood sauces that chefs use for a flavour injection

The classic umami Filipino dish kare-kare is a thick, peanutty stew flavoured with bagoong - fermented fish sauce. Chefs around the world use similar sauces to deliver a flavour kick. Photo: Shutterstock
The classic umami Filipino dish kare-kare is a thick, peanutty stew flavoured with bagoong - fermented fish sauce. Chefs around the world use similar sauces to deliver a flavour kick. Photo: Shutterstock
READ FULL ARTICLE