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  • - [Narrator] Ketchup, it's everywhere in the US.

  • 97% of Americans have a bottle in their fridge.

  • It's the sauce we put on our hamburgers, our hot dogs,

  • and our french fries.

  • But the story of ketchup actually begins in Asia.

  • (bottle shattering and quiet music)

  • We think of ketchup as a thick red sauce,

  • but it was something pretty different in the beginning.

  • It originated as a thin soy sauce made from fermented fish

  • most likely from a region called Tonkin,

  • or in what we call Vietnam today.

  • It was common throughout Southeast Asia in the 17th century.

  • Ketchup was calledtsiap, a Chinese word

  • from the Amoy dialect that translates

  • to "brine of pickled fish."

  • - I look at that and say, how is that possible

  • that this little product that starts in Indonesia

  • goes to UK, comes to the US, and then, all of a sudden

  • spread across this world.

  • The British had a colony in what is today Indonesia,

  • and it is there that they first ran into the wordtsiap,

  • which meant to them soy sauce.

  • Many other people visited them,

  • they fell in love with soy sauce,

  • and they liked to take the idea back to England.

  • The problem was there were no soybeans

  • growing in England at the time,

  • so they began to experiment.

  • Rather than soybeans, "let's do mushrooms."

  • So they had mushroom ketchup.

  • "Let's do fish." And so they had fish ketchup.

  • And they said, "Let's do beans,

  • so let's have bean ketchup."

  • So it became a long series of products

  • that did not include tomatoes.

  • So it really was something that was common and did not have

  • a specific meaning other than it was a main product

  • that was spiced.

  • - [Narrator] There are no rules for how the spell

  • the word "ketchup" or for what defines it,

  • so cooks experimented with a variety of ingredients

  • to season meat, fish, bread, whatever needed flavor.

  • Andrew Smith's book, "Pure Ketchup,"

  • contains 50 different historical ketchup recipes

  • including Eliza Smith's 1727 recipe

  • which was the first one published in English.

  • Some of the listed ingredients are anchovies, shallots,

  • white wine vinegar, white wine, mace, ginger, cloves,

  • peppers, a nutmeg, a lemon peel, and horseradish.

  • So what happened to all those varieties of ketchup?

  • Tomatoes.

  • The 1812 recipe from James Mease is the first appearance

  • of tomatoes in ketchup.

  • But wait, what about Heinz, the ketchup we know and love?

  • - H.J. Heinz was in the right place at the right time

  • with the right product.

  • So in one sense, it was just pure luck

  • that he had a good product at the time that french fries

  • came in, at the time that hot dogs came in,

  • at the time that hamburgers came in.

  • And it very quickly took over the market

  • and it has dominated the market for the last 100 years.

  • - [Narrator] While tomato-based ketchup

  • is the most common now, there are still specialty versions

  • with spinach, carrots and butternut squash,

  • cinnamon and cloves, jalapenos, Vindaloo spices,

  • bacon, and truffles.

  • So the next time you grab that bottle of ketchup,

  • remember it wasn't always tomato-based,

  • and it traveled the world before it go to you.

  • - Oh, look at that.

  • It sticks. It doesn't drip off.

  • Let me have another one here to make sure

  • the quality is as good as it should be.

- [Narrator] Ketchup, it's everywhere in the US.

Subtitles and vocabulary

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B2 US TOEIC ketchup sauce fish soy sauce soy

How Ketchup Started As A Fish Sauce From Asia

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    Emily posted on 2018/10/16
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