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
Worcestershire sauce restaurants provide a bottle on each table. Over 120,000 gallons is consumed annually, the highest per-capita consumption in the world. In Japan, Worcestershire sauce is labelled "Worcester" (rather than "Worcestershire") in katakana. Thicker, Worcestershire sauce-based sauces are manufactured there under brand names such as Otafuku and Bulldog, but these are brown sauces more similar to HP Sauce rather than any type of Worcestershire sauce. Tonkatsu sauce is a variation of Worcestershire sauce associated with the dish tonkatsu. It is a vegetarian sauce made from vegetables and fruits. Gy-NGuang Worcestershire sauce has been produced since 1917. Holbrook's worcestershire has been produced