The dark, umami sauce is a shortcut to mouthwatering flavor. It's perfect for practically everything, particularly mild fish. To really take your seafood to the next level, combine your soy sauce ...

It originated as a thin soy sauce made from fermented fish most likely from a region called Tonkin, or in what we call Vietnam today. It was common throughout Southeast Asia in the 17th century.

“How the soy sauce is blended depends on the type of fish, determining whether a lighter or richer flavor is needed,” she says. Similarly, New York’s Omakase Room by Shin gently reduces a ...