Fish sauce is also really popular in southeast Asia and Worcestershire sauce is often made with fermented fish so can also be considered garum adjacent.

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marginalia_nu 4 days ago | parent | next [-]

There's even a case that Ketchup is a distant relative, as it started out as South East Asian oyster sauce, was imported to Europe, turned into fermented mushroom sauce, was exported to the colonies, and finally turned into tomato sauce (though originally sometimes with fish in it).

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pcl 4 days ago | parent [-]

Fermented mushroom sauce sounds so much better than ketchup! Tell me more. Does it still exist commercially?

	▲	eszed 4 days ago \| parent \| next [-]
		Yes! Search for "mushroom ketchup", and you'll find various examples for sale. Whatever kinds I've had are nice on bread, and really nice with eggs, but I wouldn't want to eat with chips / fries.
	▲	camtarn 4 days ago \| parent \| prev \| next [-]
		You can still sometimes find mushroom ketchup in UK supermarkets. It tastes a bit like Worcester sauce (spicy and 'brown' tasting), but milder as it has no anchovies in it.
	▲	bsder 4 days ago \| parent \| prev [-]
		> so much better than ketchup Careful. What we refer to as "tomato ketchup" has been bowdlerized and degraded by being made shelf stable. "When Every Ketchup But One Went Extinct" https://www.atlasobscura.com/articles/history-of-heinz-ketch...

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buescher 4 days ago | parent | prev [-]

There's speculation that Asian fish sauce came from Greece through the same cultural diffusion processes that brought Greco-Buddhist sculpture as far as Japan.