Condiment
Modern Chef Garum
A tier
Modern chef garum uses koji or similar to ferment meat, mushroom, or scraps into a savoury liquor named for the Roman sauce. It can be beef, pork, or vegetable. Funk and salt, not always fish. A dash in a sauce. Traditional garum is the fish leaf. Label the substrate.
Track this ingredient
Unit
Characteristics
Preparations
RestaurantSauce Dash
Traits
Chef MiseDashFunk SaltKoji MethodLabel SubstrateModernNot Always FishNot Roman Fish Only
History
Nordic and modern kitchens made koji "garums" from meat and trim.
Chef garums became a restaurant mise item beyond fish sauce.
Substrate labelling (beef garum, mushroom garum) became necessary honesty.