From our organizers:
Fish sauce is a culinary staple throughout Southeast and East Asian Cuisine, where the fermented condiment makes up 7% of the region’s protein intake. Yet this umami-rich sauce is still less known by American home chefs and consumers than other umami-bombs such as soy sauce, and more recently miso.
More than the simple consequence of salt, fish, and fermentation, all fish sauce is not made alike. So how exactly does the fermentation process work? Can fish sauce have a terroir like wine? What happens when you barrel age it, or utilize a fish other than anchovy? And, where in the world does fish sauce actually come from? (The answer might surprise you!)
Join Bun Cheam, Dennis Ngo, and Melissa Asawachatroj, with Chef John Hutt from MOFAD to learn about the science, history, process, and application of this beloved and bewildering culinary cornerstone.