Garum dysentery, and ulcers, and to ease chronic diarrhea and treat constipation. Garum was even used as an ingredient in cosmetics and for removal of unwanted hair and freckles. The biological anthropologist Piers Mitchell suggests that garum may have helped spread fish tapeworms across Europe. Garum is believed to be the ancestor of the fermented anchovy sauce "colatura di alici", still produced in Campania, Italy. Worcestershire is a savory sauce based upon fermented anchovies and other ingredients. Ketchup, originally a savory fish sauce that did not contain either sugar or tomatoes, shared its origins, culinary functions and popularity with garum. Garum
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