Phu quoc fish sauce to December), fishermen harvest anchovies by net, removing the anchovies from among other fish and items in the nets, and immediately combining them with salt at a 3:1 ratio in water tanks. Phu Quoc fish sauce is differentiated by its color, which is due entirely to the ingredients and is not the result of any coloring agents. Currently, Phu Quoc fish sauce is facing two problems: Phu quoc fish sauce Phu Quoc fish sauce is a variety of fish sauce produced on Phu Quoc island in southwest Vietnam. Since 2001, the Industrial Property Department of the government of Vietnam has
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