Fish Sauce (Gyosho)

Fish sauce is a liquid seasoning produced by fermenting fish with salt over long periods, as fish protein breaks down into amino acids. Japanese varieties include shottsuru (Akita), ishiru (Ishikawa), plus nam pla (Thailand) and nuoc mam (Vietnam).

While miso and soy sauce ferment grain-based substrates, fish sauce uses animal protein. Its distinctive intense umami adds depth in small amounts. It connects to the lineage of hishio, Japan's ancient fermented seasoning. Just a small addition raises amino acid complexity. Combined with miso, animal and plant umami layers create profound depth.