I've asked this question years ago but I forgot to make a poll that time. It's very salty, umami and it's like a liquid anchovy. You may not like the smell because it smells so fishy but the smells disappears if mixed into the food and it enhances it instead. I use it on soups, stews, curries, marinade and even as a dipping sauce. I like it's smell however. That thing is not as common as soy sauce here but I prefer it over soy sauce because it doesn't have the sometimes metallic taste soy sauce have.

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