Pesto became a staple in the Ligurian culinary tradition, with each family often featuring its own pesto recipe (with slight differences to the traditional ingredients). This is the main reason why pesto recipes often differ from each other. In 1944, "The New York Times" mentioned an imported canned pesto paste. In 1946, "Sunset" magazine published a pesto recipe by Angelo Pellegrini. Pesto did not become popular in North America until the 1980s and 1990s. Pesto is traditionally prepared in a marble mortar with a wooden pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream,
Soy sauce the acid-hydrolyzed vegetable protein variety. In Indonesia, soy sauce is known as "kecap" (old spelling: "ketjap"), which is a catch-all term for fermented sauces, and cognate to the English word "ketchup". The most popular type of soy sauce in Indonesian cuisine is "kecap manis" or sweet soy sauce. The term "kecap" is also used to describe other non soy-based sauces, such as "kecap ikan" (fish sauce) and "kecap Inggris" (worcestershire sauce; lit. "English sauce", due to worchestershire sauce originating in England). Three common varieties of soy-based "kecap" exist in Indonesian cuisine, used either as ingredients or condiments: "Shōyu" is traditionally