Tag: umami

Garum time! Well, not strictly garum as the method is very different. They were traditionally made around the Roman empire as a by-product of the fishing industry where fish guts were added to vats with salt and left to digest themselves for months until all that was left was a liquid full of amino acids, the building blocks of proteins. Nowadays Asian fish sauce is the nearest equivalent, though we have Worcestershire sauce, something quite similar. Both are packed with aminos and salt.