I don't know about you mommy, but my mommy cooked with it a lot...
Actually, I've been using soy sauce and fish sauce a lot recently, probably, at least once a week, in stir fries, soups, and dipping sauces. I'm starting to learn to differences between many different soy sauces; Korean, Japanese, and Chinese. There are so many brands of each it's astonishing.
Think of how many brands of ketchup or mayonnaise there are.
Multiply that by 1000 for soy sauce.
My wife despises Worcestershire sauce so I don't use it often. Occasionally hidden in a meat marinade if she's eating it. But My boy and I love it on steamed veggies and raw tomatoes. It was the only way my dad could get me to eat cooked peas, or cauliflower, lima beans, or carrots when I was a kid.
Do yourself a favor and slice up a nice, ripe tomato and douse it with Worcestershire sauce. We love it so much that we end up drinking the remaining sauce, seeds, and mucilage from the plate when the tomatoes are gone.
Craigsy, I'm going to look up Emeril's recipe. I never heard of anyone making their own. Thanks for the heads up.