One of the easiest ways to evoke a sense of place and thereby immerse your players in a narrative is through food. Food is all pervasive in society, flavors are common threads which are woven into the fabric of a culture; indeed, society developed in order to enhance and protect food supplies. Unless the foodstuffs of your world are utterly unique and fantastic (perhaps the player character races lack or have tastes beyond the basic five – sweet, bitter, salty, sour, and umami) the one thing I can guarantee is that all your players can relate to the smell of red meat roasting on a spit.
Whether it be street-food, peasant’s pottage, or high cuisine food has for as long as anyone can reckon used sauces and condiments to enhance basic food products. Every culture on Earth, past or present, has had fish sauce. The Mediterranean had garum; Southeast Asia has nuoc mam, nam pla, prahoc, and ngan byar yay; Western civilization has Worcestshire sauce.
how fish sauce is made
Unfermented or lightly fermented fish sauce, if not used as a quick stock, is essentially boiled and reduced to a syrupy consistency. The fermented variety is quite a bit more special:
- The viscera and entrails of one or several species of fish or shellfish are packed in a brine and, left undisturbed in a very warm location, allowed to liquify over the course of months (the salt absorbs the moisture and restricts the growth of harmful organisms);
- The liquid is either siphoned off the top or allowed to drain through the bottom so as not to disturb the solids;
- In the last stages, lime or other citrus juices are added;
- In a game world, each clan or guild would use it’s own jealously guarded recipe of fish species, herbs, and spices.
describing fish sauces
- The length of the fermentation process determines how fishy the finished product tastes;
- The sauce is always salty to some degree and, in humans, does activate the sweet receptors on the tongue;
- The main taste of fish sauces is nearly always umami – often described as savory. Because umami, like salt, activates all the taste buds (on the human tongue) it creates a brothy feel which gives otherwise texturally challenged foods a more pleasant ‘mouth feel.’
- When used on vegetables or in pottages it imparts the satisfying sensation of a meat-product
culinary uses
- As a dipping sauce (either undiluted or blended) for various types of proteins and vegetables (usually not red meat of poultry)
- As flavoring agent for stocks, soups, and pottages
- As background flavor (umami) for sauces and marinade
- As a way to fortify the nutritional value of dishes (important, though perhaps not fully realized by ancient and classical cultures)
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