57. Soy sauce - This condiment of Chinese origin has been around for over 2,000 years and is said to have been created by the Western Han dynasty. Since then, it has now become a staple in many households, not just in China but all over East and Southeast Asia as well. Sometimes also known as soya sauce or shoyu, it is a condiment made from fermented soybean paste. This rich brown and salty condiment is not only used as a dipping sauce for your sushi, sashimi, dumplings, and other favorites but it is also used as a cooking ingredient for an added savory flavor. There are also different types of soy sauce. There’s of course Chinese soy sauce, but also Japanese, light soy, dark soy, and many more. There are slight differences in each when it comes to the salt content, flavor profile, color, and viscosity.
58. Worcestershire sauce - There’s always discourse about how to pronounce this condiment. Regardless of how you say it, what’s important is that we appreciate the value of this condiment. It can be used in cooking and in cocktails such as a Bloody Mary. The condiment was invented in Worcester in Worcestershire, England by John Wheeley Lea and William Henry Perrins which is how the famous brand Lea and Perrins came to be. It was commercialized around the 1830’s and depending on the manufacturer it is made with a variation of the following: vinegar, salt, sugar, molasses, garlic, shallots, soy sauce, tamarind, citrus, onions, cloves, pickles, chili peppers, fish sauce. You can use Worcestershire sauce in marinades, salad dressings, and sauces, or drizzle it over meat such as steaks and burgers.
