According to the folks at Noma, a Garum (a fermented sauce typically made from seafood originally) made from grasshoppers, moth larvae and koji (for the digestive enzymes) is the most astonishingly nutty, toasty and umami laden sauce imaginable. 
Roman garums/SE Asian fish sauces are made by letting the seafood’s own digestive enzymes break down the proteins in their bodies and liquefy over weeks and months. Salt keeps microbes away and the glutamic acid content at the end is off the charts.
It is glutamic acid (one of the amino acids) and its salts (like monosodium glutamate) that our tongues (and even stomachs!) detect and lend that lingering feeling of deliciousness and satiation that is called Umami.
Interestingly, the Roman Empire was absolutely obsessed with fish-based garum but once they collapsed, Europe just forgot about this ingredient. SE Asia still continues to use it in many forms. Vietnamese fish sauce and Thai shrimp paste are 2 examples. Exact same method.
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