Adzuki Red Bean
Adzuki red beans, also known as adzuki or aduki beans, are small, round legumes grown mainly in East Asia.
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Adzuki red beans, also known as adzuki or aduki beans, are small, round legumes grown mainly in East Asia.
Bamboo shoots are the edible shoots of certain species of bamboo. They have a mild, slightly sweet flavor and can be cooked in many ways.
Black vinegar, also known as Chinese black vinegar, is a type of fermented grain vinegar traditionally made from rice, wheat, millet or sorghum.
Char siu sauce is a sweet and savory barbeque sauce originating from East Asia. It is made with fermented soybeans, garlic, hoisin sauce, honey, Chinese five-spice powder, sesame oil and other ingredients.
Coconut milk is a creamy liquid that is produced by combining the flesh of mature coconuts with water. It has a sweet and mild flavor and is commonly used as a dairy-free alternative in cooking as well as for beverages.
Cornflour (or Cornstarch) is a white, powdery starch derived from the endosperm of corn kernels. It is widely used as a thickening agent in cooking and baking to add texture or a glossy sheen to foods.
Crispy fried shallots are a popular topping or garnish in many Southeast Asian countries. To prepare, thin slices of shallots are deep-fried in oil until golden and crisp.
Curry Roux: A 'roux' is a mixture of equal parts fat (usually butter) and flour, which is cooked to create a thickening base for sauces.
Dark Soy Sauce is a variety of soy sauce made from fermented soybeans, salt, and water. It has a more complex flavor than light soy sauce and is used to add a layer of umami flavor to dishes.
Dashi is a Japanese soup stock traditionally made from kombu (kelp) and bonito flakes (dried fish).
Fermented shrimp paste is a food product made from fermented shrimp or small fish. It is commonly used in Southeast Asian cuisines to add flavor and texture to dishes.
Fish sauce is a condiment made from fermented fish or shellfish. It is used in many Southeast Asian cuisines and has a pungent, salty flavour. Fish sauce is often used as a flavouring agent to enhance the umami flavour of dishes and can be used as a dipping sauce or marinade.
Gochugaru is a type of red pepper flakes used in Korean cuisine. It is made from dried chili peppers that have been ground into fine flakes, and is known for its bright red color and spicy flavor.
Gochujang is a spicy, sweet, and savory red chili paste that is an essential component in Korean cuisine. It is made from fermented soybean paste, red pepper powder, salt, glutinous rice, and other spices.
Hoisin sauce is a dark, sweet and spicy Chinese condiment made from fermented soybeans, garlic, chilies and various spices.
Kewpie mayonnaise is a type of Japanese-style mayonnaise that is made from egg yolks, vinegar, sugar and vegetable oils.
Korean black bean paste sauce, also known as chunjang (춘장) in Korean, is a rich and savory condiment that is used in a variety of Korean dishes, including jjajangmyeon, a popular Korean-Chinese noodle dish.
Korean spicy dipping sauce (Ssamjang: 쌈장) is a traditional Korean condiment that is used as a dipping sauce, marinade, or dressing.
Light Soy Sauce is a type of Chinese soy sauce made from fermented soybeans. It is lighter in color and flavor than regular soy sauce but still has a salty, umami-rich flavor.
Mentsuyu is a concentrated soup base used to make noodle soups such as udon and ramen
Mirin is a Japanese sweet cooking rice wine with a mild, slightly sweet flavour. It is made from fermented glutinous rice and shochu (a distilled alcohol).
Miso is a traditional Japanese fermented soybean paste and stock used to create soups, marinades, dressings, and more.
Nori Seaweed is an edible seaweed, cultivated and commonly used to wrap sushi rolls.
Oyster sauce is a thick, dark brown condiment made from oyster extracts combined with soy sauce and seasonings.
Palm sugar is an unrefined sweetener made from the sap of several types of palm trees. It has a subtle caramel flavor and is used as a natural sweetener in many dishes, including curries and desserts.
Panko (also known as Japanese breadcrumbs) is a type of light and airy breadcrumb used mainly in Japanese cuisine.
Perilla oil is a type of oil made from the seeds of perilla plant, which is commonly found in East Asia. The oil is extracted through a process of cold-pressing the seeds, which produces a golden-green colored oil with a distinct nutty flavor and aroma.
Potato starch is a white powder produced by finely grinding and drying peeled potatoes. It is typically used as a thickening agent or stabilizing agent in various recipes and cooking techniques, such as sauces and batters.
Rice flour is a fine powder made from ground up rice. It is used as a gluten-free alternative to wheat flour in baking and cooking.
Rice noodles are a type of Asian noodle made from rice flour and water. They can be found in many Asian dishes, such as stir-fries, pho, and lo mein.
Rice paper is a thin, edible wafer made from ground rice. It is commonly used to wrap food and make traditional desserts, such as dim sum or spring rolls.
Also known as “rice wine vinegar” or “rice vinegar”, this is a popular type of vinegar made from fermented rice. It has a mild flavor, making it suitable for use in dressings and marinades.
Sake (Japanese Rice Wine): A type of alcoholic beverage made from fermented grain, primarily rice. It is brewed in a traditional style, similar to beer but with a much higher alcohol content and a slightly sweet flavor.
Sesame oil is a fragrant vegetable oil made from sesame seeds. It has a high smoke point, making it suitable for deep-frying and stir-frying.
Shaoxing wine is a type of Chinese yellow rice wine, made from fermented Shaoxing rice and typically aged for several years.
Shichimi Togarashi, also known as Japanese Seven Spice, is a traditional Japanese condiment made from a blend of seven ingredients: red chili, sesame seeds, dried orange peel, nori (dried seaweed), ginger, poppyseed and sansho (Japanese pepper).
Soba noodles are traditional Japanese noodles made of buckwheat flour. They are usually thin and light in texture and can be served hot or cold.
Soybean paste (Doenjang: 된장) is a traditional Asian seasoning made from fermented soybeans. The paste is made by cooking soybeans, crushing them into a paste, adding salt and water, and allowing the mixture to ferment for several months.
Sriracha is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar and salt.
Sweet potato noodles, also known as Korean glass noodles or Dangmyeon (당면) in Korean, are a type of noodle made from sweet potato starch. These noodles are translucent, chewy and bouncy in texture, and are a staple in Korean cuisine.
Tamarind is a type of tropical fruit that is commonly used in Asian, East African, and Middle Eastern cuisine. It has a very distinctive sour and slightly sweet flavor.
Tonkatsu Sauce is a popular Japanese sauce made from fruits, vegetables, and seasonings. It is thick, dark brown in color and has a mildly sweet, tangy flavor.
Udon noodles are a type of thick, chewy wheat-based noodle typically used in Japanese cuisine. Unlike soba or ramen, Udon noodles are usually served hot with a dashi (broth) base.
Wakame Seaweed is a species of brown seaweed that is widely used in Japanese cuisine. It has a sweet, nutty flavor and is often served with miso soup or salads.
White pepper is the dried, mature fruit of the Piper nigrum pepper plant. It has a slightly different flavor than black pepper, with a milder and less pungent taste.
Browse our recipes of delicious home meals that can be achieved with the pantry staples you need to have if you're serious about cooking.
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Learn about pantry staples and sauces on our Glossary which covers condiments from all over the world.
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