Fish sauce sandfish. "Ikanago shoyu" of Kagawa Prefecture is made from sand lance. They are often reserved for the preparation of "nabemono". In Korea, fish sauce is called "eojang" (). Across the Korean Peninsula, "aekjeot" (, literally "liquid "jeotgal""), a type of fish sauce usually made from fermented anchovies or sand lances, is used as a crucial ingredient in many types of kimchi, both for taste and fermentation. In Jeju island, "eoganjang" (), made of fermented "godori" (young chub mackerels) or horse mackerels, is used in place of soy sauce. Colatura di Alici is an Italian fish sauce. Worcestershire sauce contains fermented
Tonkatsu sauce products. Bull-Dog brand, created in 1935 and still made today by Bull-Dog Sauce Co., Ltd., Hatogaya, Japan, inventor of tonkatsu sauce. Tonkatsu sauce is derived from Worcestershire sauce, with additional vegetables and fruits, such as tomatoes, prunes, dates, apples, lemon juice, carrots, onions, and celery, to better suit the Japanese palate. Tonkatsu sauce Tonkatsu sauce is a thick sauce commonly served over tonkatsu (breaded deep-fried pork cutlets). It is a high concentration version of Worcestershire sauce in Japan. It is determined by the JAS standard, over 2.0 Pa.s. The first Tonkatsu sauce was made in 1948 by Oliver Sauce Co.,