Indonesian cuisine
In Indonesia, soy sauce is known as "kecap" (old spelling: "ketjap"), which is a catch-all term for fermented sauces, and cognate to the English word "ketchup". The most popular type of soy sauce in Indonesian cuisine is "kecap manis" or sweet soy sauce. The term "kecap" is also used to describe other non-soy-based sauces, such as "kecap ikan" (fish sauce) and "kecap Inggris" (worcestershire sauce; lit. "English sauce", due to Worcestershire sauce originating in England). Three common varieties of soy-based "kecap" exist in Indonesian cuisine, used either as ingredients or condiments: