How ketchup started as a fish sauce from Asia

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October 18, 2018 7:01 PM

Ketchup, one of America's favorite condiments, originated in Asia as a thin soy sauce made from fermented fish. Here's how ketchup evolved into the red sauce it is today.

We typically think of ketchup as a thick, tomato-based sauce, but it actually started as a thin
Some early versions of ketchup contained ingredients such as anchovies, white wine, mace, ginger, nutmeg, lemon peel, and horseradish.
In the video above, Andrew Smith, author of "Pure Ketchup" and a professor of

Following is a transcript of the video.

Narrator:

Andrew Smith:

Narrator:

Smith:

Narrator:

Smith:

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