An important Chinese ingredient, black soybeans are cooked and fermented with salt and spices, resulting in a pungent, soft bean with a distinctive salty flavor. Use in steamed, braised and stir-fried dishes to give a rich, complex taste.
This spicy, bright-red oil, essential in Chinese cooking, is made from steeping vegetable oil with crushed or small dried chilies. Because of its strong, fiery flavor, it is used more as a seasoning or condiment than as a cooking oil.
There are a variety of thick seasoning pastes and sauces made from ground chilies, oil, salt, and sometimes garlic and vinegar. Chili pastes and sauces are used throughout Asia.
This brown, nutty-tasting wine is made from glutinous rice, millet, yeast and spring water, and is similar in taste and smell to dry sherry, which can be used as a substitute if Shaoxing wine is not available. An important ingredient in Chinese cuisine, rice wine imparts a rich flavor and aroma to marinades and sauces.
Used primarily in Southeast Asian cooking, coconut milk is actually not the liquid inside a fresh coconut, but rather the liquid extracted from the coconut meat. Used as a base for soups, stews, curries and desserts, coconut milk is readily available in canned form.
This clear, brownish, salty liquid made from salted, fermented fish is a staple in Southeast Asian cooking. It has a strong aroma and taste that dissipates significantly upon cooking. Fish sauce is traditionally used in dipping sauces, marinades, dressings and other sauces.
A fragrant, pungent, slightly sweet and hot Chinese spice mixture, this blend traditionally includes star anise, cinnamon, Szechuan peppercorns, cloves and fennel. Five-spice powder is used in marinades, as a spice rub for meats and in dipping salt mixtures.
A thick, reddish-brown, salty-sweet bean sauce used in Chinese cooking, hoisin is made from soybeans, garlic, chili peppers and a variety of spices. It's used in sauces, as a condiment and as a barbecue glaze.
A low-alcohol sweet rice wine that's a staple in the Japanese kitchen, mirin adds sweetness and flavor to sauces, glazes, marinades and other dishes.
A fermented soybean paste that is an essential Japanese flavoring ingredient, miso is used in sauces, soups, marinades, dressings, dips and main dishes.
Integral to Chinese cooking, oyster sauce is a dark brown, richly flavored sauce made from oysters, brine, soy sauce and spices. It is used as a seasoning agent, especially in stir-fries, and as a table condiment. Oyster sauce imparts a rich, distinctive, savory flavor without any fishiness.
Also known as duck sauce, plum sauce is a Chinese condiment made from plums, apricots, vinegar and sugar. It has a thick, jam-like consistency and tart-sweet flavor. Plum sauce is used predominately as a dipping sauce for roasted meats and fried appetizers.
Used in both Japanese and Chinese cooking, rice vinegar is made from fermented rice and comes in several varieties, each differing in intensity and tartness. In general they are all fairly mild compared to European and American-style vinegars. They can be used in dressings, marinades, as dipping sauces and as condiments.
Black and white sesame seed are used whole as a garnish in a variety of Asian cuisines, ground into a paste, or pressed to extract their rich oil. To bring out the flavor of sesame seed, toast briefly in a dry skillet.
Used in a broad range of Asian dishes, these small, dehydrated shrimp add flavor to fried rice, soups, stir-fries and other dishes. They lose any strong fishy odor or flavor during cooking. Purchase dried shrimp that are bright orange-pink. Soak them briefly in warm water to soften before cooking.
Soy sauce is one of the world's oldest condiments. At Kikkoman, we produce soy sauce using a time-honored natural brewing process. Non-brewed soy sauces are the result of a 20th-century shortcut known as acid hydrolysis. There are critical differences between brewed and non-brewed soy sauces. Brewed soy sauce has a mellow, salty-sweet flavor, a subtle aroma and a delicate, translucent color - qualities that enhance other ingredients in a dish. The harsh, salty flavor of non-brewed soy sauce is one-dimensional, masking and overpowering other ingredients. That's why traditionally brewed Kikkoman Soy Sauce and Kikkoman Lite Soy Sauce can be used as an all-purpose seasoning to enhance a variety of foods and cuisines beyond traditional Asian. In entrees, pasta, pizza, soups, salads, sandwiches and more, Kikkoman Soy Sauce actually balances and intensifies the salty, sweet and tart flavors of other ingredients, acting as a natural flavor enhancer.
Not, in fact, related to black and white peppercorns, these are tiny dried berries that contain a seed. They have a pungent aroma and mildly spicy flavor and can be purchased whole or in powdered form. Toasting Szechuan peppercorns in a dry skillet brings out the flavor and aroma. Szechuan peppercorns keep indefinitely when stored airtight.
This is a marinade and sauce traditionally made from soy sauce, wine, sugar and other seasonings. Kikkoman offers a variety of convenient, versatile teriyaki products -- from the original Teriyaki Marinade & Sauce to pre-thickened products, such as Teriyaki Baste & Glaze, Teriyaki Baste & Glaze with Honey & Pineapple, and Roasted Garlic Teriyaki Marinade & Sauce. These products make it easy to serve authentic teriyaki dishes. And their sweet-savory flavor makes them an ideal base for a wide range of non-Asian foods, too, from sauces and dressings to grilled and barbecued dishes and even pizzas.
Known as Japanese horseradish (although the wasabi root is not a member of the horseradish family), wasabi has a sharp, hot and pungent flavor. It is available in paste and powdered forms, the latter combined with water to make a paste. Wasabi is used traditionally as a condiment.