Garum: Enzyme-Based Fermentation
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Origin
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Description
Garum — the ancient Roman fish sauce, revived and radically extended by Noma — is made by combining a protein substrate (fish, meat, mushrooms, or insects) with a koji culture (or enzymes) at a warm temperature (50–60°C), allowing the enzymes to fully hydrolyse the proteins into their constituent amino acids. The result is a liquid of extraordinary umami concentration — a flavouring substance that adds depth without adding a perceptible separate flavour. Noma's contribution: extending the garum principle from fish to beef, chicken, pork, mushroom, and even vegetable substrates.
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The Thread
—Vietnamese fish sauce (nước mắm), Thai fish sauce (nam pla), Japanese soy sauce (the koji fermentation of soy and wheat) — all express the same enzyme hydrolysis principle applied to different substra
—Korean doenjang applies similar enzymatic action to soybean paste
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Flavour Context
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Pillars V — VII
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