The Truth About Fish Sauce – The Ancient Science of Umami скачать в хорошем качестве

The Truth About Fish Sauce – The Ancient Science of Umami

The Truth About Fish Sauce – The Ancient Science of Umami | THE PROCESS Fish sauce is one of the world’s oldest ingredients — and one of the most misunderstood. In this episode of THE PROCESS, we uncover the real science behind its 2,000-year fermentation, from layered salt reactions to the enzymes that create natural umami. We trace its origins from ancient coastal communities to its influence across Southeast Asia and modern kitchens. Far from “that smelly bottle,” fish sauce is a precise craft built on time, chemistry, and tradition. This is the fermented ingredient chefs rely on — explained properly. 0:00 – The World’s Most Misunderstood Ingredient 1:05 – Origins: The 2,000-Year History of Fish Sauce 1:54 – The Process Begins: Salt, Fish & Time 2:53 – Fermentation: The Enzymatic Science of Umami 4:06 – Extraction: How Pure Liquid Umami Is Collected 4:50 – Transformation: Southeast Asia’s Culinary Backbone 6:06 – Buying Guide: Real vs Cheap Imitations 6:56 – The Aging Secret: Why the Best Takes Years 7:29 – The Truth Behind Its Flavor #fishsauce , #fooddocumentary , #asianfood , #foodhistory