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
Rainbow sauce may utilize many types of ingredients that are combined and heated to create a sauce. Myriad ingredients in its preparation can include green pepper, canned fruit cocktail, corn starch, vinegar, pineapple, pickled and sweet ginger, pickled cucumber, carrot, maraschino cherries, sugar, brown sugar, Worcestershire sauce, soy sauce, lemon juice, cranberry juice, vinegar, and others. This type of sauce may be served on chicken dishes, among others. Another version is a savory sauce prepared with ingredients such as cream, white wine, shallots and oranges. This sauce may be served with fillets of rainbow trout, among other foods. Rainbow sauce Rainbow sauce