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
Soup soy sauce beliefs that they drive away evil spirits. As the fermentation progresses, the brine acquires flavour and colour. This aged brine is boiled to become soy sauce, and the rest (aged "meju" chunks) is mashed to become soybean paste. The Korean Ministry of Food and Drug Safety's "Food Code" classifies "hansik ganjang" into two categories by their ingredients: Depending on the length of aging, "hansik ganjang" can be divided into three main varieties: clear, middle, and dark. Soup soy sauce Guk-ganjang () or soup soy sauce is a type of Korean soy sauce ("ganjang") made entirely of fermented soybean ("meju") and