Made from ground black sesame seeds and sesame oil or honey, black sesame paste (Kuro Neri Goma) is used as a flavoring in Japanese cuisine and other Asian cooking. Learn how to make it at home today! In Japan and across East and Southeast Asia, black sesame seeds are widely […]
Do chua is essentially pickled carrots and daikon. It is a staple of Vietnamese cuisine and can be used in countless ways. But this sweet-and-sour vegetable condiment is most often tucked into the iconic Vietnamese sandwich, the banh mi. The vegetables are sliced, brined, and ready to eat almost right […]
What are glass noodles? It’s a curious sight to see those long, transparent strands on a plate. Glass noodles—also called “cellophane noodles”—are true to their name: once cooked, they become as clear as glass. That said, most types of glass noodles aren’t transparent in their dried form. They look like […]
There’s a good reason why Kecap Manis is Indonesia’s most popular condiment: not only is it delicious, it’s so incredibly versatile you’ll want to add it to almost everything! No meal in Indonesia is complete without ketjap manis, the country’s most popular condiment! It’s not just the most popular condiment, […]
Galangal, also called galanga, is the citrusy cousin of ginger. This aromatic rhizome is widely used in Asian, South Asian and Indian cooking and is especially popular in Indonesian cuisine and Thai cuisine. It is peppery and spicy, with a hint of pine. Although harder to find than ginger, galangal […]
What is sambal oelek? It’s a pretty unusual name, isn’t it? It’s true that this isn’t a common ingredient in Europe. Sambal oelek is a raw chili pepper sauce that’s hugely popular in Indonesian cuisine and Malaysian cooking. In the traditional recipe, the chilies are ground and mashed into a […]
What is red curry paste? You’ve probably walked past those glass jars at the supermarket and wondered what they were. As you might guess, curry paste is, first and foremost, a blend of spices sold—as the name suggests—in paste form. Needless to say, it’s a staple of Thai cuisine. While […]
What is the daikon radish? Also called “white radish,” “Japanese radish,” or “Chinese radish,” the daikon is a staple of Japanese cuisine. Traditionally eaten raw, cooked, or pickled, this fleshy, tube-shaped root looks like a white carrot. The varieties of daikon Across Asia, several daikon varieties exist. The lobak (or […]
What are enoki mushrooms? The enoki is a striking white mushroom with a tiny cap perched atop a long slender stem. Around here, it is more commonly called the “velvet shank”. Native to Japan, these mushrooms usually grow in clusters on tree stumps during the winter period. In the wild, […]
Tempeh is a soy-based food believed to have originated in Indonesia thousands of years ago. The earliest recorded use of the word “tempeh” dates to the early 19th century, in a volume of Javanese history. Since the 1970s, when it became readily available in the West, tempeh has become a […]
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