Japanese 'Worcester sauce'

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 Worcester sauce is a made by mixing fruit and vegetable juices with vinegar, sugar and spices.
It is said that this sauce originated in the Worcester region of England in the 19th century. It was created by a housewife by accident, and the sauce that formed in the container in which she was storing food was the origin of the sauce.

In Japan, it is used widely in Takoyaki, Tonkatsu, Okonomiyaki, Yakisoba and other foods.
There are three main types of Worcester sauce in Japan.
① A thin, light sauce is called "Worcester sauce".(Usutah sosu)
② A slightly thicker sauce is called "medium-thick sauce".(Chu-Noh sosu)
③ A thick, highly viscous sauce is called "thick sauce".(Noh-Koh sosu)
Tonkatsu sauce is a thick sauce.
(Restaurants often use their own original sauce. One example is a sauce made by adding soy sauce to Worcester sauce.


Like other Japanese foods, the way this sauce is used and its taste varies slightly depending on the region.
(east japan) The Kanto region, including Tokyo, uses a lot of ② "medium-thick sauce".
(middle japan) The Tokai region, including Aichi and Nagoya, uses a lot of ③ "thick sauce".
(west japan) Western Japan, including Osaka, uses a mixture of ① "Worcester sauce" and ③ "thick sauce".
These are some of the characteristics. (The way the sauce is used also varies from household to household. Use it according to your own preferences.

Worcester sauce first appeared in Japan during the Meiji era.
Goryo Hamaguchi, the 7th president of Yamasa Shoyu (a company that still exists today), was inspired by Worcester sauce while studying in the United States.
Then, Goso Hamaguchi, the 8th president, developed and commercialized the first Worcester sauce in Japan (in 1885).

The first Worcester sauce made in Japan was called "Mikado Sauce" and was sold in the United States as well.
(This sauce was made by adding spices to soy sauce.)

From the latter half of the Meiji period to the Taisho period, many companies were established in Japan that made Worcester sauce.
We will introduce some of these companies. All of them are still in business today.



・Hanshin Sauce: Kobe City, Hyogo Prefecture (established 1885)
Japan's oldest manufacturer specializing in Worcester sauce. Well-balanced and high-quality flavor.
http://www.hanshinsauce.jp/

・Ikari Sauce: Osaka City, Osaka Prefecture (established 1896)
The anchor mark is the company's trademark. As it is an Osaka-based manufacturer, it goes well with takoyaki and kushikatsu.
https://www.ikari-s.co.jp/

・Kagome Sauce: Nagoya City, Aichi Prefecture (established 1899)
The company started out as a tomato farmer. It is also famous for its Worcester sauce for home use, and its tomato ketchup is also very popular.
https://www.kagome.co.jp/

・Bulldog Sauce: Tokyo (established 1902)
The company started out as a sauce manufacturer centered on the Kanto region, but it is now expanding its area of operations to western Japan as well.
Its logo is cool.
https://www.bulldog.co.jp/

・Oliver Sauce: Kobe City, Hyogo Prefecture (established 1913)
The first company in Japan to commercialize thick sauce (1948). It is also characterized by its strong sweetness.
https://www.oliversauce.com/

・Kikkoman: Noda City, Chiba Prefecture (established 1917)
Although the company is better known for its soy sauce, it also sells a lot of Worcestershire sauce. As a soy sauce manufacturer, it dates back to 1661.
https://www.kikkoman.co.jp/

・Otafuku Sauce: Hiroshima City, Hiroshima Prefecture (established 1922)
The top leader in okonomiyaki sauce. The name "Otafuku" means "many blessings". I think this is the only okonomiyaki sauce.
https://www.otafuku.co.jp/


Western-style food became popular in Japan during the Meiji and Taisho periods.
Worcestershire sauce appeared during this time.
Although Worcestershire sauce in Japan has a short history, it is a sauce that is very familiar to the Japanese, to the extent that regional and family differences arise.


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