A popular dipping sauce in China and Japan, many are surprised to learn that my place of birth was a chemist’s shop in the early 1800’s. My creation was a fortuitous circumstance, brought about when a barrel of spice vinegar (prepared for a customer just returned from India) was allowed to ferment. While my ingredients are supposedly a well kept secret, I am known to contain dark soy sauce, vinegar, anchovies, cloves, and most importantly, tamarind (an acid fruit that is used throughout Asia). What am I?

Taryaki? Spelled wrong I am sure.

Lea & Perrins' Worcestershire Sauce, yes?

I like the true/false test they have on their website:


"#9: Canadians eat 5 times more Lea & Perrins Worcestershire Sauce than milk, resulting in their rather unstable mentality and propensity to get colds frequently."


http://www.leaperrins.com/

Decal has the right answer.Thanx ,Here's my source.