Worcestershire sauce encyclopaedist Pliny the Elder writes in his "Historia Naturalis" and the fourth/fifth-century Roman culinary text Apicius includes garum in its recipes. The use of similar fermented anchovy sauces in Europe can be traced back to the 17th century. The Lea & Perrins brand was commercialised in 1837 and has continued to be the leading global brand of Worcestershire sauce. The origin of the Lea & Perrins recipe is unclear. The packaging originally stated that the sauce came "from the recipe of a nobleman in the county". The company has also claimed that "Lord Marcus Sandys, ex-Governor of Bengal" encountered it
Fish sauce In January 2016, the Institute of Food Technologists published a study asserting that the "Vietnamese fish sauce added to chicken broth, tomato sauce and coconut curry reduced the amount of sodium chloride by 10-25 percent while still maintaining the perceived deliciousness, saltiness and overall flavor intensity." In China, fish sauce is called "yúlù" (, literally "fish dew") and is native to the provinces of Guangdong and Fujian. In Japan, fish sauce variations are used as a seasoning of local specialties. "Ishiru" in the Noto Peninsula is made from sardine and squid. "Shottsuru" of Akita Prefecture is mainly made from sailfin