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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