Best soy sauce
Gen Z are responsible for cancelling many things that millennials and older generations hold sacred. Skinny jeans, side partings, the thumbs-up emoji. And now, it seems, it's curtains for ketchup.
According to research conducted by Vadasz Pickles and Ferments, much-loved table sauces like tomato sauce, brown sauce, English mustard and salad cream are ready for the scrapheap. Deemed old-fashioned and outdated, these inoffensive condiments (to anyone born before 1997, at least) are being shoved off the table to make way for a new wave of options in a sign of the nation's shifting tastes.
What's come out on top? Of the 2000 Brits surveyed, nearly half (48 per cent) said their favourite condiment was soy sauce, followed by the likes of peri peri sauce, Sriracha, kimchi, wasabi and chimichurri.
Where is soy sauce from?
Used both, it's no surprise that soy sauce has taken the crown as the UK's favourite, despite being around for some 2200 years (origin: China). Starting as a by-product of miso soup, Japan’s first soy sauce was bottled from the liquid that lingered at the bottom of miso tubs in Kishu Yuasa, Japan in the late 13th century. Richer, smoother and thicker, is a Japanese alternative to China’s soy sauce that's also gluten-free.
