Best Fermented Fish
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Nước mắm is a pungent, amber-colored fermented fish sauce widely used as a core ingredient in Vietnamese cuisine. It is produced by layering small fish, typically anchovies, with sea salt in barrels and allowing the mixture to ferment for several months. Key production centers include the island of...
Sukiyabashi Jiro is a small sushi restaurant in Tokyo, Japan, known for its intensely traditional omakase service overseen by master Hiroshi Ono and his son. The experience focuses on meticulously crafted nigiri rice paired with exceptionally fresh seafood, including fermented fish, offering a rare...
Garum was a fermented fish sauce that served as a fundamental ingredient in the cuisine of ancient Rome and throughout the Mediterranean. It was produced by layering small fish and their organs with salt and herbs, allowing the mixture to ferment and cure in the sun over several months. The resultin...
Terasi is an Indonesian fermented shrimp paste made from finely ground shrimp mixed with salt and fermented over several weeks. It is closely related to Malaysian belacan and other Southeast Asian shrimp pastes. Terasi is produced in various regions of Indonesia, with coastal communities in Java amo...
Belacan is a pungent, dried fermented shrimp paste widely used as a foundational ingredient in Malaysian, Singaporean, and Bruneian cuisine. It is made from tiny, partially dried shrimp that are fermented and pressed into dense blocks or cakes. Belacan is typically roasted or toasted before use to r...
