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Wednesday, July 28, 2010

Essential Japanese and Asian Sauces for your Pantry

The key to Japanese and Asian cooking is using the right ingredients. The following are the essential sauces needed for your pantry to make Japanese and Asian food.

1. Kikkoman Soy Sauce: Soy Sauce comes in both normal and light varieties. Light soy is best for vegetable dishes or noodles. Darker soy is best for dipping sauces. Try dark soy with a little minced ginger or chopped red chilli for a great dipping suace.

2. Mizkhan Mirin: Japanese cooking rice wine. Is used extensively in hotpots such as nikujyaga, nimono and teriyaki.

3. Mizkhan Rice Vinegar: This is a sushi rice essential. It can also be used to make ponzu sauce by adding soy, cooking sake and a bit of dashi.

4. Yeo`s Pure Sesame Oil: The nutty roasted flavour is the secret to great Asian Cooking. Sprinkle a little in soups, broths, stir-fries, meat dishes and noodles or add to dumpling fillings. It is also great in salad dressings and marinades.

5. Kewpie Mayonnaise: This iconic Japanese mayonnaise with its extra-creamy rich flavour is a household favourite in Japan and is now sold in most western supermarkets. It is perfect with sushi, seafood or chicken.

6. ABC Chilli Sauce: This Indonesian chilli sauce is a distinctive blend of chillies, garlic and sugar. It is a great all-rounder. Try it with grilled seafood, as a glaze for roast chicken , in fried rice and noodles, or o its own as a dipping sauce.

7. Lee Kum Kee Panda Oyster Sauce: Lee Kum Kee invented Oyster sauce in 1888, and its Panda brand is renowned for its great taste, smooth texture and appetising aroma. Use this classic sauce as a marinade, in stir fries, or as an everyday dipping sauce.

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