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In praise of mushroom ketchup

Ketchup originates from 2 cantonese words "ke" and "tchup" meaning tomato and sauce.

That's one theory, somewhat disputed nowadays. Merriam Webster has it being derived from kechap, or "fish sauce" in Malay.

:)
 
Not only do I love mushroom ketchup, I also love the mushroom ketchup label! :cool:

Fridge - you can get it in pretty much any decent large supermarket...although they may have tucked it away in the posh aisle* if you have one of those (they do in my local Sainsburys anyway).






*Where they have 'posh', mostly international ingredients.......wasabi, oyster sauce oh and Jamie Oliver's Italian range, for instance.... :hmm: :rolleyes: :D
 
I love the stuff, and it comes in a wicked bottle...


TJ0971.jpg


Not a patch on Henderson's Relish though *drools*
 
That's one theory, somewhat disputed nowadays. Merriam Webster has it being derived from kechap, or "fish sauce" in Malay.

:)


That's the theory I'd go with. What's called ketcap in Malay and Indonesian is basically the same brine-fermented fish sauce that's sold in Vietnamese groceries as Nuac Mam. There are several other kinds of Ketcap in Indonesian/Malay cuisine; Ketcap Manis, for instance, is a sweet, soy-based sauce that's a thicker version of the sauce that's used to baste Chinese barbequed duck.

Ketchup has gone through a great many changes as it travelled the world. Mushroom ketchup basically substitutes picked mushrooms for the fermented fish of the Southeast Asian sauce. Technically Worcestershire sauce is a ketchup as well, as is the aforementioned mushroom soy sauce.
 
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