Cuisines
- Sauces used in traditional Japanese cuisine are usually based on shōyu (soy sauce), miso or dashi. Ponzu, citrus-flavored soy sauce, and yakitori no tare, sweetened rich soy sauce, are examples of shoyu-based sauces. Miso-based sauces include gomamiso, miso with ground sesame, and amamiso, sweetened miso. In modern Japanese cuisine, the word "sauce" often refers to Worcestershire sauce, introduced in the 19th century and modified to suit Japanese tastes. Tonkatsu, okonomiyaki, and yakisoba sauces are based on this sauce. Japanese horseradish or wasabi sauce is used on sushi and sashimi or mixed with soy sauce to make wasabi-joyu.
- Some sauces in Chinese cuisine are soy sauce, doubanjiang, hoisin sauce, sweet bean sauce, chili sauces, oyster sauce, and sweet and sour sauce.
- Korean cuisine uses sauces such as doenjang, gochujang, samjang, and soy sauce.
- Southeast Asian cuisines, such as Thai and Vietnamese cuisine, often use fish sauce, made from fermented fish.
- Indian, Pakistani and other South Asian cuisines use sauces such as tomato-based curry sauces, tamarind sauce, coconut milk-/paste-based sauces, and chutneys.
- Salsas ("sauces" in Spanish) such as pico de gallo (salsa tricolor), salsa cocida, salsa verde, and salsa roja are a crucial part of many Latino cuisines in the Americas and Europe. Typical ingredients include tomato, onion, and spices; thicker sauces often contain avocado. Mexican cuisine uses a sauce based on chocolate and chillies known as mole. Argentine cooking uses more Italian-derived sauces, such as tomato sauce, cream sauce, or pink sauce (the two mixed).
- Peruvian cuisine uses sauces based mostly in different varieties of ají combined with several ingredients most notably salsa huancaína based on fresh cheese and salsa de ocopa based on peanuts or nuts. It is said that each household in the country has its own secret salsa recipe.
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