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
XO sauce fine XO (extra-old) cognac, which is a popular Western liquor in Hong Kong and considered by many to be a chic product there. The term "XO" is often used in Hong Kong to denote high quality, prestige and luxury. Indeed, XO sauce has been marketed in the same manner as the French liquor, using packaging of similar colour schemes. Typical ingredients of XO sauce include dried scallop, red chili pepper, Jinhua ham, dried shrimp, garlic, and canola oil. Some other recipes also call for salted cured fish and diced onion. XO sauce can be used as a table condiment or