Fish sauce anchovies among other ingredients. Fish sauce Fish sauce is a liquid condiment made from fish that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in the cuisines of Southeast and East Asia, particularly Indonesian, Burmese, Cambodian, Filipino, Thai, Lao, and Vietnamese. Following widespread recognition of its ability to impart a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. The "umami" flavor in fish sauce is due to its glutamate content. Soy sauce is regarded by some in the West as a vegetarian
Tonkatsu sauce 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., Ltd. of Hyogo Prefecture. While generally similar to a traditional brown sauce, it is vegetarian. The Bull-Dog brand of tonkatsu sauce, for example, is made from malt vinegar, yeast, and vegetable and fruit purees, pastes, and extracts. Currently, The most popular packaged condiment in eastern Japan is Bull-Dog sauce Co., Ltd