Worcestershire sauce in the context of "Worcester, England"

Prawn cocktail, also known as shrimp cocktail, is a seafood dish consisting of shelled, cooked prawns in a Marie Rose sauce or cocktail sauce, served in a glass. It was the most popular hors d'œuvre in Great Britain, as well as in the United States, from the 1960s to the late 1980s. According to the English food writer Nigel Slater, the prawn cocktail "has spent most of (its life) see-sawing from the height of fashion to the laughably passé" and is now often served with a degree of irony.

The cocktail sauce is essentially ketchup and mayonnaise in Commonwealth countries, or ketchup and horseradish in the United States. Recipes may add Worcestershire sauce, hot sauce, vinegar, cayenne pepper or lemon juice.

Takoyaki (Japanese: たこ焼き or 蛸焼) is a ball-shaped Japanese snack made of a wheat flour–based batter and cooked in a special molded pan. It is typically filled with minced or diced octopus (tako), tempura scraps (tenkasu), pickled ginger (beni shoga), and green onion (negi). The balls are brushed with takoyaki sauce (similar to Worcestershire sauce) and mayonnaise, and then sprinkled with green laver (aonori) and shavings of dried bonito (katsuobushi).

Yaki (焼き) is one of the cooking methods in Japanese cuisine, meaning 'to grill', and can be found in the names of other dishes in Japanese cuisine such as okonomiyaki and ikayaki (other famous Osakan dishes). Typically, it is eaten as a snack or between meals, but in some areas it is served as a side dish with rice. It is an example of konamono (konamon in the Kansai dialect), or flour-based Japanese cuisine.

Okonomiyaki (Japanese: お好み焼き; pronounced [okonomʲijakʲi] ) is a Japanese teppanyaki savory pancake dish consisting of wheat flour batter and other ingredients (mixed, or as toppings) cooked on a teppan (flat griddle). Common additions include cabbage, meat, and seafood, and toppings include okonomiyaki sauce (made with Worcestershire sauce), aonori (dried seaweed flakes), katsuobushi (bonito flakes), Japanese mayonnaise, and pickled ginger.

Okonomiyaki has two main variants from Hiroshima and the Kansai region of Japan, but is widely available throughout the country, with toppings and batters varying by area. The name is derived from the word okonomi, meaning "how you like" or "what you like", and yaki, meaning "grilled". It is an example of konamono (konamon in the Kansai dialect), or flour-based Japanese cuisine.

Marie Rose sauce (known in some areas as cocktail sauce or seafood sauce) is a British condiment often made from a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and black pepper. A simpler version can be made by merely mixing tomato ketchup with mayonnaise. The sauce was popularised in the 1960s by Fanny Cradock, a British cook.

It is often used to accompany seafood, prawns in particular.

Lea & Perrins (L&P) is a United Kingdom–based subsidiary of Kraft Heinz, originating in Worcester, England, where it continues to operate. It is the manufacturer of Lea & Perrins Worcestershire sauce, a condiment first invented and sold in 1837 by chemists John Wheeley Lea and William Henry Perrins from Broad Street, Worcester.

It is currently produced in the Midland Road factory in Worcester that Lea and Perrins built. The sauce was first imported to the United States by the Duncan family of New York in 1839 and they continued to be involved for over a hundred years. A subsidiary in Pittsburgh currently manufactures an American version of the recipe.