Worcestershire Sauce

Worcestershire sauce (ウスターソース in Japanese) is a liquid condiment made from fermented and aged vegetables, fruits, vinegar, sugar, and spices. It originated in Worcestershire, England, in the 19th century and is characterized by its unique sourness, sweetness, and complex flavor of spices. Its smooth, liquid consistency is widely used in fried foods, stir-fries, and marinades. Alternatively, there is also a Japanese-style Worcestershire sauce. It was introduced to Japan during the Meiji period (1868-1912) and evolved uniquely to become popular alongside the spread of Western cuisine (Yoshoku). The sauce is usually poured plentifully over cutlets and croquettes.

Sauce poured over croquettes

Storage to prevent food loss

Store at room temperature before opening. After opening, refrigerate for approximately 2-3 months. Best-before dates vary by manufacturer, so be sure to check the package label.

Trivia

In Japan, various manufacturers have developed unique Worcestershire sauces by blending ingredients in different ratios. Depending on the concentration and intended use, there are varieties such as "rich sauce," "medium-thick sauce," "tonkatsu sauce," and "okonomiyaki sauce," as well as "thick sauce," which uses a by-product from the Worcestershire sauce manufacturing process. There are a wide variety of options, including imported products.

"Kikkoman Delicious Sauce" series sold in Japan