Wangshin Fish Sauce - Aged 2 Years in Clay Pot (16.9 fl oz)
Fermented anchovy and salt fish sauce aged two years in a traditional Korean clay pot. Rich, smoky flavor with clean ingredients and relatively low sodium. Customers note it’s aromatic without being overpowering
Highlights
- aged two years in clay pot
- anchovy and salt fermentation
- aromatic, not stinky flavor
Pros
- rich, smoky flavor
- clean ingredient list
- low sodium content
- aromatic without strong fishy odor
- versatile for kimchi, rice, salads
Cons
- mixed views on aging process
- some consider it pricey
