American Vs Japanese Worcestershire Sauce: What's The Difference?

Need a tangy element to boost steak or stew? Use Worcestershire sauce. Have a dipping sauce in need of some depth? Throw in a splash of Worcestershire. For centuries, the classic condiment has been that "extra something" for a variety of recipes, but if you find that the American version isn't cutting it, Japanese Worcestershire sauce may be exactly what you're looking for.

Although the U.S. isn't the inventor of Worcestershire sauce, the Americanized version still has a similar effect on food as the original. What sets U.S. Worcestershire sauce apart from other versions, namely its British predecessor, is the type of vinegar used. The kind in the U.K. adds tang via malt vinegar, which provides the condiment with a nutty, slightly citrusy, sweet effect. The American version opts for distilled white vinegar and makes up for the lack of sweetness with triple the amount of added sugar, as well as a strong dose of sodium, too.

Upon its invention, Worcestershire sauce was mostly used as a steak sauce. When it made its way to the United States, it eventually became a staple for everything from meat marinades to Caesar salads, all the while somewhat adhering to the main ingredients. A few decades after it got to the U.S., Worcestershire sauce also arrived in Japan, where both the condiment's uses and ingredients received a makeover.

Although the mish-mash of ingredients in Worcestershire sauce appear like it can't be used across the board, the condiment is truly versatile. Its main use is to add an umami element to food and drinks, which it's able to do thanks to the anchovies it contains. The fish gives the sauce a rich, savory flavor that heightens practically any recipe. Along with the anchovies, Worcestershire sauce features tamarind, molasses, garlic, cloves, and onions.

The result is a condiment with a balance of sweet, salty, and pungent flavors. While a number of the ingredients, like the tamarind and molasses, have a thick feel, Worcestershire sauce has a liquid consistency that would thin out dishes if used in high quantities. Apart from tenderizing meat due to the acidity, it generally isn't used to give food a more dynamic texture. Still, there are plenty of ways to use Worcestershire sauce to elevate meals.

Adding a splash of American Worcestershire sauce to tomatillo and white bean chili, summer squash and tomato slow cooker soup, or other stews and soups is the quickest way to provide them with a meaty flavor without actually having to add the protein itself. The sauce also works to boost a number of condiments, from giving chipotle mayo a subtle kick to balancing out spiced butternut squash butter.

Though the American version of Worcestershire sauce remained somewhat in line with the original kind, Japanese Worcestershire sauce has a pretty different set of ingredients. Instead of malt or distilled white vinegar, white wine or rice vinegar are used to give Japanese Worcestershire sauce a subtle tang. No two Worcestershire sauce brands are alike, but this sweeter, less intense acidity is typically bolstered by ingredients like tomato paste and apple juice, as well as carrots and prunes.

What's most noticeable is the difference in fish used between the two sauces. While most Worcestershire sauces contain anchovies, the Japanese version opts for sardines, giving the condiment a milder yet fishy, taste. The difference in ingredients results in Worcestershire sauce that's much sweeter than the American or British versions, perfect for contrasting savory meat with a delectable fruitiness. It also tends to be a little thicker, providing condiments like tonkatsu sauce with some body.

While American Worcestershire sauce adds depth to dishes, Japanese Worcestershire sauce helps to balance out or boost foods that already have a rich flavor. Its lighter taste is best paired with heartier foods, like crispy breaded chicken katsu, tempura, or yakisoba. While it is fruit-forward, the tomato paste and sardines still give the sauce an umami flair that can be used to infuse recipes like seaweed salad and sauteed veggies with a subtle richness that doesn't overshadow their flavors.