Fermentation

While Western sauces achieve depth through reduction and browning, East Asian cuisine harnesses a different source of complexity: umami compounds developed through fermentation and time. These aren’t sauces you make for a single meal—they’re living systems that improve over months and years, accumulating layers of flavor that no shortcut can replicate. Understanding Umami: The Fifth Taste Umami—Japanese for “pleasant savory taste”—describes the sensation of glutamate and certain nucleotides on the tongue. It’s the “more-ish” quality in aged cheeses, ripe tomatoes, mushrooms, and fermented foods. ...