Variations: "Anchovies are the most common fish used (especially in Thai and Viet fish sauces), but other small fish, or even larger fish, can be used, depending on regional traditions," Thaipun says.

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Umami, which translates to “delicious savory taste, ” was identified as a distinct flavor in 1908 by Japanese chemist Kikunae Ikeda. It's now recognized as the fifth taste, joining sweet ...