Excursus on Worcestshire Sauce
Not long ago I was strolling in a forum and noticed that ppl who had tried Kallen's recipe for eggs+Worcestershire sauce were complaining that it was disgusting. I couldn't fathom why... but then it dawned on me.
It's relevant for you as well because I already posted how delicious it was so oops yeah late addendum from me:
Worcestershire sauce in Japan is like VISA cards, it's DIFFERENT from ours!
Our traditional English Worcestershire sauce is way more bitter, and has a stronger taste. It's mainly used in small quantities for sauces and marinades. Hence the small bottle.
Japanese sauce however is sweeter and can be used with a lot more dishes, such as salads etc. The bottle is also bigger:
VS
I'm sorry if someone happened to have tried it with English sauce, because that's surely ... well disgusting. In my mind Japanese dish = japanese Worcestershire, but that was apparently not obvious enough *is already too japanified* Hope this doesn't come too late...
(FYI I got my Japanese sauce from the local Asian supermarket, but as I googled for images I found that you can also order it via amazon! Crazy place...)
*writing this NOW that I have an appropriate but yet temporary Kallen icon*