"Omelet" wrote

>> Fish sauce is not typically found in Japanese cooking. Fish taste
>> typically comes from dashi.
>
> Ok, I had to google Dashi.
> Soup stock. So the stock I make from shrimp shells can be called Dashi?

Eekkk!! No! Hehe hard to explain, dashi is a stock made of dried fish
(mackeral, and others) with seaweed. Oddly it has little fish taste to it.
You can try it easy as it's sold widely in any asian store. 15$ will get
you a 1,000 serving box but reality that is a 500 serving box for me and 750
probably for you. Serving is 3/4 cup. I used to make it myself from dried
fish and dried seaweed but the box is just fine so no longer bother.