this post was submitted on 10 Jan 2026
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Just don't pour it in your wine!
Unless it's sake and mirin -- in which case, you're getting close to the flavor base of ~every Japanese sauce! (dashi[1], sake, mirin, shoyu)
[1] Japanese soup stock -- most commonly made with kombu seaweed and bonito flakes, but other sources of umami can be used instead (e.g. niboshi)
Explanation: Romans were inordinately fond of a kind of fermented fish sauce they called garum. Like wine, it had low-quality varieties, which, also like low-quality wine, were considered the essential part of even a slave's rations; and high-quality varieties, which could cost a year's wages for a common laborer for a single container! The Romans put their fermented fish sauce in everything - on their bread, in their porridge, on their salads, even in their wine! De gustibus non disputandem est - there's no accounting for taste!