Japanese Worcester(shire) Sauce. ウスターソース
Often simply known as sosu or "sauce." Made from apple and tomato puree, with the addition of sugar, salt, spices and caramel.
Goes back to the original Worcestershire sauce first made by Lea and Perrins in 1837, which was brought to Japan in the second half of the 19th c. Despite that, usuta sosu bears only moderate resemblance to authentic Worcestershire sauce - the major difference being that the Japanese sauce is much milder.
Staple table sauce since the 1950s.
There are many different flavors and thickness of the sauce also varies. Variants have been developed for special foods as tonkatsu and okonomiyaki. Other uses are for croquette (korokke), takoyaki, yakisoba, monja-yaki and yaki-udon.
There are more than 25 manufacturers, including Kikkoman, Bulldog Sauce, Union Sauce, Kagome and Oliver Sauce.
[Photo Ad Blankestijn]