Barrel Aged Japanese Fish Sauce

Fish sauce is like liquid umami with super savory, deeply briny, often funky flavors. A little goes a long way, but this version is so good that I won’t be using it quite so sparingly.

Made from large, fatty anchovies sourced from northern Japan (considered to be more sardine-like in size and texture), the sauce is aged for two years before spending a final year in Japanese whisky barrels. That extra time, along with a touch of added sugar, transforms it into something truly special: a smooth, mellow fish sauce with a delicate sweetness that balances the saltiness.

Use it when a recipe calls for it, but also try adding a dash to broths, meatballs, and pasta sauces for a sneaky flavor upgrade.