2 contains slightly less soy sauce and slightly more spices. Japan In Japan, Worcestershire sauce is labelled Worcester (rather than Worcestershire), rendered as . Many sauces are more of a vegetarian variety, with the base being water, syrup, vinegar, puree of apple and tomato puree, and the flavour less spicy and sweeter. Japanese Agricultural Standard defines Worcester-type sauces by viscosity, with Worcester sauce proper having a viscosity of less than 0.2 Poiseuille, 0.2–2.0 Poiseuille sauces categorized as , commonly used in Kantō region and northwards, and sauces over 2.0 Poiseuille categorized as ; they are manufactured under brand names such as Otafuku and Bulldog, but these are brown sauces more similar to HP Sauce rather than Worcestershire sauce. Tonkatsu sauce is a thicker Worcester-style sauce associated with the dish . It is a vegetarian sauce made from vegetables and fruits. China, Hong Kong, Taiwan Worcestershire sauce has a history of multiple introduction in Chinese-speaking areas. These sauces, each differently named, have diverged both from the original and from each other: Spicy soy sauce (), Shanghai Worcestershire sauce was first produced under this name in 1933 by Mailing Aquarius, then an English-owned company. With Mailing moving to Hong Kong in 1946, the Shanghai branch was nationalised in 1954. Sauce production was transferred to Taikang in 1960. The sauce was reformulated in 1981 under a "nine flavors in one" formula, and again changed in 1990 into two "Taikang Yellow" and "Taikang Blue" varieties. As of 2020, only the yellow variety remains available. The Taikang Yellow sauce contains no fish. It is highly aromatic yet basically devoid of umami flavor. It is used in Haipai cuisine, especially on pork chops and Shanghainese borscht. A descendant of an earlier form of the sauce is found in Taiwan as "Mailing spicy soy sauce", originally produced by the HK branch of Mailing. It is found in steakhouses. Gip-sauce (), Hong Kong This variety is of uncertain etymology: it may have come from catsup or the verb give. Save for the Lee & Perrins original sold as a gip-sauce, most varieties of this type have a stronger umami flavor with the addition of soy sauce, fish sauce, and/or MSG; some commercial varieties forgo fish altogether. This sauce is commonly used in dim sum dishes such as steamed meatball and spring rolls. Spicy vinegar (), Taiwan This variety is descended from the Japanese Worcester Sauce via the Kongyen