Cool! I use "garum" for everything other than amino sauces out of the shoyu/tamari/soy sauce tradition simply because I have no other word for it. Come to think of it, the "aquafaba garum" might belong more in that category since it uses koji and beans? One possibly helpful video on the subject is Jose de la Rosa Morón's 2025 Kojicon presentation "Garum: Bridging History and Innovation in The Western Umami Tradition". I seem to remember him getting heavily into the linguistics.
Cool! I use "garum" for everything other than amino sauces out of the shoyu/tamari/soy sauce tradition simply because I have no other word for it. Come to think of it, the "aquafaba garum" might belong more in that category since it uses koji and beans? One possibly helpful video on the subject is Jose de la Rosa Morón's 2025 Kojicon presentation "Garum: Bridging History and Innovation in The Western Umami Tradition". I seem to remember him getting heavily into the linguistics.