![]() Fish sauce re-entered China in the 17th and 18th centuries, brought from Vietnam and Cambodia by Chinese traders up the coast of the southern provinces Guangdong and Fujian. Food scholars traditionally divide East Asia into two distinct condiment regions, separated by a bean-fish divide: Southeast Asia, mainly using fermented fish (Vietnam, Thailand, Cambodia), and Northeast Asia, using mainly fermented beans (China, Korea, Japan). Fish sauce, however, developed massive popularity in Southeast Asia. : 233īy 50-100 BC, demand for fish sauces and fish pastes in China had fallen drastically, with fermented bean products becoming a major trade commodity. A fish sauce, called kôechiap in Hokkien Chinese, might be the precursor of ketchup. By the time of the Han dynasty, soy beans were fermented without the fish into soy paste and its by-product soy sauce, : 346, 358–359 with fermented fish-based sauces developing separately into fish sauce. During the Zhou dynasty of ancient China, fish fermented with soybeans and salt was used as a condiment. Sauces that included fermented fish parts with other ingredients such as meat and soy bean were recorded in China, 2300 years ago. Soy sauce is regarded by some in the West as a vegetarian alternative to fish sauce though they are very different in flavor. įish sauce is used as a seasoning during or after cooking, and as a base in dipping sauces. The umami flavor in fish sauce is due to its glutamate content. ![]() Some garum-related fish sauces have been used in the West since the Roman times.ĭue to its ability to add a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. ![]() ![]() : 234 It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Jyu4 seoi2 (Guangzhou Cantonese, Vietnam, Cambodia)įish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. ![]()
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