Yuzu koshō is an all-purpose Japanese hot sauce that can enliven anything with its fiery and citrusy depth of flavor.
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Chuno, Tonkatsu, Worchestershire, Takoyaki, Okonomiyaki, and Yakisoba sauces are Japanese brown sauces. Learn about their different characteristics and usage.
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Sesame Oil is made from sesame seeds that are roasted and crushed for producing its special rich aroma. Used in salad dressing and sautéing dishes.
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Doubanjiang (豆瓣酱) and La Doubanjiang (辣豆瓣酱 with chili) are bean paste made from fermented broad beans, soybeans, salt, rice, and various spices.
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A vinegar made of sake lees, akazu red vinegar, is used in some high-end sushi restaurants. It's a labor-intensive food product and hence is pricy and rare.
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Shiro Dashi is a light-colored versatile concentrate dashi base that won’t color dishes so that you can retain their natural colors. Use in noodle soups, chawanmushi, tamagoyaki, oyakodon, oden, and takikomi gohan. Shiro dashi (白だし) is a liquid dashi soup base. It’s made with umami-rich ingredients such as kombu, katsuobushi, and iriko, and seasoned with […]
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Awamori (泡盛) is the rice-based Okinawan distilled liquor and it's made of Thai long grain rice. This alcoholic drink dates back 600 years, originated from a Thai brewing method.
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Yakisoba sauce is a sweet-savory brown sauce specifically for fried noodles such as yakisoba. Yakisoba Sauce (焼きそばソース) is used to make Yakisoba, Japanese stir-fried noodles with veggies and pork. You may be familiar with the powdered or liquid sauce packets sold with the yakisoba noodle packet. What Is Yakisoba Sauce? Yakisoba sauce is a slightly […]
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