What do you think are the characteristics of Japanese cuisine? Fermented seasonings, such as soy sauce, miso, and mirin (sweet rice wine), must be one of them. In my home country, Cambodia, we also have a kind of unique seasoning, which is called “prahok” (ប្រហុក), a seasoning made from fermented fish.

During the old days, when there was still no access to refrigeration, people across the globe have started fermenting various foods to preserve them for longer periods of time.

In Cambodia, we pickle freshwater fish caught during the fishing season with salt and later use it for cooking throughout the year. Especially during the dry season, Prahok, rich in protein and iron, has played an important role in providing necessary nutrition and ensuring food security for Cambodian people.

Therefore, even nowadays, as food processing and preservation technologies have improved and nutrition has become easier to obtain from other sources, such as imported food products, Prahok remains an essential part of the Cambodian diet and is said to be “the Spirit of Khmer cuisine.”

Prahok has a pungent smell and taste, which is overpowering; even small portions in broth or minced meat will give a unique taste in many Cambodian traditional recipes. Therefore, some people even say that a traditional dish without adding Prahok is not considered an authentic Khmer recipe. However, that does not mean all Cambodians can eat Prahok due to its pungency.

Besides, there are a few Cambodian restaurants in Japan, so if you ever have a chance to visit one, please don’t forget to challenge the Prahok dishes! I recommend you dip various vegetables in Prahok sauce since it has a rather strong taste.

Personally, it could make me feel like coming back home every time I have a Prahok dish here.