Garlic sauce a main ingredient, and is used in various cuisines and dishes. In Italian cuisine, "alla pizzaiola" refers to tomato-garlic sauce, which is used on pizza, pasta and meats. Toum is a garlic sauce common to the Levant. Similar to the Provençal aioli, it contains garlic, salt, olive oil or vegetable oil, and lemon juice, traditionally crushed together using a wooden mortar and pestle. Garlic sauce Garlic sauce is a sauce prepared using garlic as a primary ingredient. It is typically a pungent sauce, with the depth of garlic flavor determined by the amount of garlic used. The garlic is typically
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