Liquid Umami: Garum, Miso and Vegetable Amino Sauces #994803

Liquid Umami is the volume of fermented condiments, the ones that turn a correct dish into a dish you remember. Three families: vegetable garum, miso and amino sauces.
It begins with free glutamates, that is with what actually produces the sensation of umami, and with the difference between solid and liquid fermentation. Koji returns here in its role as enzymatic engine, but the end product is a liquid.
Vegetable garum has the longest chapter: its Mediterranean history, the principle of enzymatic autolysis, the substrates including mushrooms, pulses, grains and the residues of koji itself, the protocol step by step, filtration, refining and storage, with recipe sheets, comparative tasting notes and troubleshooting.
Miso follows the same structure, with two distinct protocols: short fermentation and long maturation, plus variants with unconventional substrates and a comparative tasting.
Amino sauces close the technical part: what sets them apart from other fermented condiments, the principle of enzymatic hydrolysis, the production of pea sauce and chickpea sauce, quick sauces made from flour, and the adjustment of salinity and colour.
The last chapter is the one that holds the series together: how to use garum and amino sauces in the non-cold cuts of Volume 12, how to use miso in the mature non-cheeses of Volume 13, how to build a pantry of fermented condiments, and a pairing table by aroma profile.