We use it a lot, but not a lot of it. The umami is the thing, but you don't want to overwhelm a dish unless it's a specifically ethnic style dish. A few splashes go a long way, in lots of things where you'd never think of using it. Same thing with anchovies. It's easy to just add a bit, have it enhance things, but not stand out. (Lamb dishes come to mind). Stews and pot roasts too.
