Asian Grocery Tour & Tasting

Home , Black vinegar, Fish sauce, Oyster sauce, Rice vinegar, Sweet and sour

Chinese Soy Sauce Light soy sauce: commonly used in stir-fry sauces, marinades, soups and dipping sauces. It’s most commonly used type of soy sauce in Chinese cooking. It is thinner and saltier than dark soy sauce.

Dark soy sauce: It is darker than light soy sauce, with a richer, sweeter flavor, thanks to a longer aging period and the addition of caramel and sometimes molasses. It is used to lend flavor and enhance the color of a dish. You’ll frequently find it paired with light soy sauce in recipes.

Sweet & Sour Pork Ribs: bit.ly/sweet-sour-ribs

Japanese Soy Sauce

There are 5 types of Japanese soy sauce. The most common one is Koikuchi Shoyu. It accounts for 80% of domestic production volume in Japan. It has deep umami ﬂavor, rounded sweetness, and refreshing acidity, It’s a widely usable, all-purpose condiment. is a touch sweeter than chinese soy sauce.

Steamed Eggs: bit.ly/2r2UOhw

Lee Kum Kee Chinkiang Premium Black Vinegar

Oyster Sauce Made with black glutinous rice (also called “sweet rice”). It is Invented in 1888, Oyster dark in color, sweet and sour, Flavored Sauce has evolved into and has a rich, almost smoky the basic ingredient for count- ﬂavor. It is widerly used for cold less Chinese dishes. Specially dishes and dipping sauces for made from the ﬁnest oyster dumplings. extracts. With its rich oyster taste, this all-purpose seasoning Smashed Cucumber Salad: sauce enhances the taste and bit.ly/cucumber-salad-recipe appearance of any dish. Asian Grocery Tour & Tasting

Bonito Flakes (Shaved Katsuobushi) Katsuobushi is dried, fermented, and smoked skipjack tuna. Shaved Katsuobushi and dried kelp - kombu - are the main ingredients of dashi, a broth that forms the basis of many soups (such as miso) and sauces (e.g., soba no tsukejiru) in Japanese cuisine.

Upon being placed on hot food, the heat waves cause the thin and light katsuobushi to move about, giving it a special aesthetic look.

Japanese Mayo

Japanese mayonnaise uses soy-based vegetable oil and many of the same ingredients as American mayonnaise. They don't add water however and Japanese mayo uses apple or rice vinegar rather than distilled vinegar. Japanese mayonnaise also uses egg yolks rather than whole eggs.

Using egg yolks and apple or rice vinegar and eliminating water gives Japanese mayonnaise a thicker texture than American mayonnaise and it is a rich and slightly sweet condiment.

Takoyaki (Japanese Octopus Balls): bit.ly/takoyaki-recipe

Viet Huong Fish Sauce

Fish sauce (nuoc mam) is the most important seasoning in Vietnamese cooking. But despite fish sauce’s role, it can be confusing to select a bottle at the Asian market. - 1 Crab Fish Sauce: the lightest in flavor. - Phu Quoc Fish Sauce: nicely balanced but a hair more intense than 3 Crabs brand. - Three Crabs Fish Sauce: nicely balanced between savory (umami) and sweet. - 5 Crabs Fish Sauce: it was the most intensely flavored among the four. They are ALL made by the same company – Viet Huong Fish Sauce Company.

Source: Viet World Kitchen