Before it was tomato-based, ketchup was a fermented fish sauce
In short: Explore the culinary evolution of one of America's most ubiquitous condiments. This video traces how ketchup transformed from an Asian fish preservation method into a global pantry staple.
The history of ketchup reveals a dramatic geographical and ingredient shift. It originated in China as a fermented fish sauce before migrating to England, where it was reimagined as a mushroom paste.
Eventually, the condiment evolved into the tomato-based classic familiar to modern American palates. Hosted by Emmy Award-winning host Kae Lani Palmisano, this exploration highlights how food obsessions are shaped by centuries of cultural exchange.
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Sources
- Summary by Intellect · source: How Ketchup Became America’s Favorite Sauce | Delishtory
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