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 products. Bull-Dog brand, created in 1935 and still made today by Bull-Dog Sauce Co., Ltd., Hatogaya, Japan, inventor of tonkatsu sauce. Tonkatsu sauce is derived from Worcestershire sauce, with additional vegetables and fruits, such as tomatoes, prunes, dates, apples, lemon juice, carrots, onions, and celery, to better suit the Japanese palate. 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.,