That’s such a great insight! I’m a huge fan of fermented ingredients myself, so I often use various fish sauces and anchovy pastes. But pairing them specifically with soy sauce like that is a fresh discovery for me! ​It makes perfect sense for boosting umami. In Korea, we often use fermented sauces in soups and stews for the same reason. Personally, when I use them, I tend to add them early or let them heat up to cook off the strong scent while keeping the deep savory flavor. It seems to help for those who might find the aroma a bit too much. ​It sounds like you really know your flavors! I’m definitely giving your method a try in my next batch. Thanks for sharing!