4 ms·
Is it Asian? I'd assumed—with no real support whatsoever—that it was descended from Roman garum, a fermented fish sauce that's a lot closer.
by brians 4y ago
Is it Asian? I'd assumed—with no real support whatsoever—that it was descended from Roman garum, a fermented fish sauce that's a lot closer.
- dragonwriter 4y agoLooking it up again (was relying on memory before), it was apparently specifically Indonesian kecaps that inspired both the sauce and it's name.
- johnnymorgan 4y agoYou rock mate, thank you
- jfengel 4y agoIt's a weird quirk of history. Garum was forgotten for centuries, then the same basic concept reintroduced much later from Asia. It still wasn't used quite the way garum was, but it did give rise to things like Worcestershire sauce, and various ketchups (fermented vegetable pastes). Tomato ketchup came much later, and it wasn't until Heinz perfected it that it reached the form that's ubiquitous now.