Tamari (also called tamari shoyu) is a Japanese sauce made from fermented soybeans. It has a thicker consistency and a more balanced flavor than Chinese soy sauce, which makes it perfect for dipping. It is also vegan and naturally gluten-free. Pour tamari straight from the bottle to add salt, umami, […]
Cornstarch, sometimes referred to as corn flour or Maizena, is extracted from the endosperm of corn kernels. This white, powdery substance is used for countless culinary, household, and industrial applications. First developed in 1844 in New Jersey, cornstarch is now manufactured in major corn-producing countries such as the United States, […]
What is green curry paste? What is it made of? Green curry paste is a staple of Thai cuisine. In Thailand, curry is far more commonly used as a paste than a powder, and it forms the base of countless traditional dishes and sauces. Depending on the region, some people […]
What is chili powder? Chili powder is that little something that adds a spicy kick to your recipes. It’s a flavorful blend of several spices you probably already know. It’s called “chili powder” because the blend is often used to season chili con carne. Visually, it looks like a red […]
Today I’m finally sharing the REAL recipe for Asian chili oil. Lately I’ve come across plenty of recipes and, like the versions served in many restaurants around here, they make me sad… they are bland. There is nothing to them. Traditionally you do not just toss in a bit of […]
What is Sriracha sauce? Sriracha sauce is a hot sauce of Thai origin. It’s made from chili peppers, vinegar, garlic, sugar, salt, and various spices, all fermented. It has a distinctive flavor that made it wildly popular, and it’s now a common sight in Thai, Chinese, and Vietnamese restaurants. Although […]
Thai fish sauce is one of the basic ingredients not only of Thai cuisine, but also of much Asian cuisine. It has a rich translucent reddish-brown color and is added generously to almost all Thai dishes. It is often used as a marinade for fish and meat, as well as […]
What Is Doenjang? Doenjang (pronounced “den-jang”) is a magical little paste, a staple of Korean cuisine that adds great depth to dishes. A sturdier cousin of miso, it’s a thick brown paste made from fermented soybeans and salt. Its aroma can be quite pungent, but, like a good blue cheese, […]
What is ssamjang? Ssamjang is a condiment in Korean cuisine, a dark-red, slightly thick paste. Deeply flavorful, it’s a blend of doenjang, gochujang, sesame oil, sesame seeds, garlic, and usually a touch of sweetener. The result is boldly savory and spicy. How to use ssamjang? Ssamjang is used more as […]
What is katsuobushi? Katsuobushi is a staple of Japanese cuisine. It consists of dried bonito flakes, a variety of tuna. It’s very often used in broths like the famous dashi. Visually, it looks a bit like wood shavings, but don’t be fooled, it’s actually tuna floating in your soup! What […]
