Surprisingly Good? Sneak into the Worcestershire Sauce × BAR collaboration event!
The 'Kobe BAR × Worcestershire Sauce Project,' planned by Oliver Sauce, a sauce company in Kobe, was running from October 2025 to February this year.
A combination of Worcestershire sauce and bar (alcohol). "Does that really go well?" "Is it really delicious?" Many people may find this puzzling.
So, at the event held on February 22,"Discover at the Bar! The Marriage of Western Liqueurs and Spices ~Savoring Kobe's Unique Bar Hopping with the 'Umami' of 3-Year-Aged Sauce~"We went undercover to explore the "real" side of Worcestershire sauce and bars!
*Event detailsHere(The project has ended)
Worcestershire sauce aged for three years
Worcestershire sauce is an essential part of Western cuisine. The commonly sold Worcestershire sauce is not made by letting it sit for a long time, but since it is made from vegetables, fruits, and spices, it is said to taste better when aged.
And within Kobe City, there are many sauce manufacturers. The reason is that the opening of Kobe Port sparked early on, bringing about the flourishing of Western cuisine. Kobe is also known as the 'city of bars' due to its opening of its port, where Western liquor culture took root, but it's actually also known as the 'city of sauces'!
I want more people to know that 'Kobe is the city of sauce'! With that in mind, Oliver Sauce deliberately put in extra effort3-Year Aged Worcestershire Sauce CLIMAX 'Evolution by the Gods'We developed it.
At the event,Tatsuhiko Doman, President of Oliver Sauceexplained the development intention behind the aged sauce. Still, why did you come up with the idea of collaborating with a bar?
Michiman says he came up with the bar culture of finding value in aged items like wine and whiskey from the word "aging."
So, we designed the sauce bottle with a liqueur-inspired vibe so it could stand out at a bar.
Another reason for the collaboration is that the bar's standard cocktails include recipes using sauces.
(*Standard cocktail = a classic cocktail with a common recipe that can be enjoyed at any bar)
Tomato cocktail with sauce
The name of that cocktail is,Bloody Mary。 It's a cocktail made by mixing vodka with tomato juice, but many bars serve it with Worcestershire sauce.
Generally, British-made sauces are used, but Michiman-san"For Bloody Marys in Kobe, the city of bars, I want you to use premium sauces from Kobe."That's why I launched the collaboration.
The place that offered that premium Bloody Mary at an event is located near Ikuta Shrine in Sannomiya. Bar AndanteThat's right.
Originally, Bloody Mary was one of the signature menu items at this bar.
This is because, while they usually use store-bought tomato juice, this shop uses two fruit tomatoes called Amera tomatoes, grated every time they take an order.
Bacon is also soaked in vodka, and broth made from kelp and shiitake mushrooms is added... A dish crafted with that particular care. Furthermore, you can enjoy a premium bowl by replacing your usual sauce with 3-year-aged Worcestershire sauce.
Participants also gave it great reviews, saying it was delicious and that it felt like drinking fruit.
Event-exclusive original menu available
I wanted people to discover the various bars in Kobe, so for this event, I visited two bars.
Next, we visited a place run by bartender Tomomi Miike and chef Ogata Go, a married couple where you can also enjoy mealsBAR alfThat's right.
I wonder what kind of drinks and food will be served? Just as I was looking forward to it, the first thing placed in front of the participants were three small spoons each. with this
・Regular Worcestershire sauce (made with Oliver Sauce)
・3-Year Aged Worcestershire Sauce
・A British-made sauce commonly used in Bloody Mary
We will compare these three types of licking.
According to the participants, each of the three flavors is "completely different!"
British sauces have a tangy taste, and the 3-year-aged sauce is richer than regular Worcestershire sauce, with a flavor similar to soy sauce.
After experiencing the difference from other sauces, a protruding cold soup was served. At first, drink it as is, then add 1~2 drops of the 3-year aged sauce midway to enjoy a "change of flavor."
Bartender Miike came up with three original cocktails using three-year aged sauces for this event.
One of these is a highball made with a whiskey called Talisker. Wet the rim of the glass with sauce and add black pepper for a snowy style.
(*Snow style = a method of applying powders such as salt or sugar to the rim of the glass)
The originally smoky highball is surprisingly aromatic with sauce and black pepper.
Other ideas include the cocktail "Kitty," made by mixing red wine with ginger ale, and the "Black Lucian," a vodka and coffee liqueur cocktail, where sauce is drizzled.
I wondered if it would taste weird... I was a bit worried, but surprisingly, it actually went well.
And Chef Ogata's special appetizer platter is a special arrangement just for this day.
Amazingly, the one in the center is a 'mini nori bento'! Fried white fish (cod) on top of rice, bonito flakes, and seaweed. Here, you generously pour a three-year aged sauce over it.
Putting fried fries aside, is it okay if the sauce gets on the rice? But since the sauce tastes similar to soy sauce, it blended perfectly!
It was a time that left me amazed by the richness of their creativity and their skill in turning ideas into reality.
Also an opportunity to lower the bar bar
A bar where you can relax and enjoy drinks and conversation may be a place where you can admire it but still have the courage to take the first step.
This event also had the purpose of supporting those 'first steps.' In fact, there were participants who said, "It was my first time going to a bar."
Therefore, at Andante, Master Akai also offers lectures on "how to enjoy the bar," including manners and ordering at the bar, accompanied by original materials.
"Even for those who can't drink alcohol, we can make non-alcoholic cocktails. Some regulars who can't drink say it's their usual drink."When Mr. Akai said this, the participants were both surprised and relieved.
Everyone was nervous when they entered, but thanks to the bartender's stories and delicious drinks, the atmosphere was relaxed, lots of questions were asked, and solo participants naturally chatted with their neighbors.
A female participant who said it was her first time at a bar shared this impression.
"The bar barrier that used to be as high as a wall for me has become much lower. I never knew bars can be this much fun. Knowing it's a safe and enjoyable place made me want to come back again with friends."
Master Miike of Alf, Master Akai of Andante, and surely bartenders from other bartenders all said in unison,"Try going to various bars. Find the place that suits your taste."That's what they say.
The bartender's spirit in wanting to energize the entire bar culture rather than confining it to their own place is truly wonderful.
If you're interested in bars after reading this article, be sure to open the bar door. I'm sure you'll spend your time surrounded by peace of mind and hospitality.
INFORMATIONInformation
| 3-Year Aged Worcestershire Sauce CLIMAX 'Evolution by the Gods' | |
|---|---|
| BAR alf | |
| Bar Andante |
[Writer Profile]
Hitomi Goraku
A writer from and living in Kobe. Active in economic media outlets such as NewsPicks.
Until March 2025, he served as a writer for Kobe City's official note.
I'm not a big drinker but enjoy the atmosphere of bars, and I've been hooked on bar hopping for years.
My dream is to live in a house with a veranda and a view of the sea.