SpiceyPorkFriedRice OP t1_j21ugwu wrote

It's savoury condiment, made with fermented wheat protein, is meatier, more complex and a little thicker than soy sauce. Ideally, you'd add it during cooking to infuse the whole dish (if making a soup or stew) but, like soy sauce, it's also great in a marinade or as a finishing touch. You can find it in Asian stores or the Latin American section in your supermarket.