Must-Have Condiments for the Asian Cuisine
Like Asian food and want to make them at home?
Go to an Asian supermarket but do not know which and what condiments to buy?
Don’t you want to buy tons of condiments you may not use anymore?
You have come to the right place! Getting the right condiments is essential for making your homemade Asian cuisine. Newcomers to Asian food may feel overwhelmed when standing in front of a shelf with lots of unfamiliar condiments in an Asian supermarket. In this post, I will introduce 5 must-have condiments for your Asian condiments section in your kitchen cabinet. With these 5 condiments, you'll be well-equipped to make a variety of Asian dishes without worrying about unused ingredients by following my recipes on Bubble Foodex! Let’s get started!
Your must-have condiments for cooking Taiwanese and Asian cuisines.
Condiment 1: soy sauce - the foundation of Taiwanese and Asian cuisines!
Soy sauce is a key ingredient in Taiwanese dishes and many other Asian dishes. The type of soy sauce you use can significantly impact the flavour of your food. Different types of soy sauce can be used for different dishes, and even the same type of soy sauce can taste different depending on the brand. Different countries can have different flavours and categories of soy sauce. In this post, I will introduce a few common soy sauce categories in Asian supermarkets in Australia. I will dive deeper into the world of soy sauce in another post, introducing different types and how to use them.
You can find the following common categories in the Asian supermarket in Australia:
Light soy sauce (regular soy sauce): this is the most essential soy sauce and should be your first purchase. It provides the foundational flavour for many dishes.
Dark soy sauce: this soy sauce is darker in colour and is often used to add colour and a richer flavour to dishes.
Flavoured soy sauce, e.g., Japanese bonito soy sauce and Japanese Kombu soy sauce: these flavoured soy sauces can enhance the flavour of soups, noodle dishes, and other culinary creations.
Soy sauce for specific purposes, e.g., dumpling soy sauce, sushi soy sauce: this type of soy sauce may mixed with another ingredient. For example, dumpling soy sauce may include sesame oil. However, their flavour and taste may not match your personal preference. This type of soy sauce is more expensive and is in a small bottle. I will not recommend you buy this type of soy sauce as your first bottle of soy sauce. If you have a bottle of regular soy sauce, you will be able to make a variety of soy sauce-based dipping as you like.
Purchase tips:
For the starting point, I recommend you get light soy sauce (regulator soy sauce). I personally like to get Wan Ja Shan (Taiwan), Kikkoman (Japan) and premium soy sauce from Lee Kum Kee (Hong Kong).
Different brands of soy sauce can have different flavours. Some brands can taste more salty than others. If you prefer less salt, look for soy sauce labelled "less salt."
When checking the ingredients list, aim for fewer ingredients. This often means the soy sauce is made using traditional methods with fewer chemicals.
Condiment 2: cooking wine (rice wine)
Cooking wine, often referred to as rice wine, is a key ingredient in many Taiwanese and other Asian cuisines. As rice is a main staple food in East Asia, it's been used to make wine for centuries. This wine adds depth of flavour to dishes, not only through its aroma but also by imparting a subtle sweetness. As the alcohol evaporates during cooking, the sweet notes remain, enhancing the overall taste.
Cooking wine is a versatile ingredient and is commonly used in soups, stews, main courses, stir-fries, and marinades. It is almost everywhere, hahaha. It can even be used as a substitute for mirin when mixed with sugar. I will introduce mirin in another post, introducing more advanced condiments for Taiwanese and Asian food.
In Australia, you can find different cooking wines from Taiwan, Japan and China in Tongli and other Asian supermarkets. They may be called by slightly different names, and the colours may be a bit different. All of them work well:
Taiwanese cooking wine is clear and has two main types - salted and non-salted. You will usually find the salted one in the Asian supermarkets. When using it, you can add less extra salt when you cook with it.
Japanese cooking wine, often labelled as "cooking sake," this wine can be clear or slightly yellow.
Chinese cooking wine is usually yellow, sometimes darker than Japanese cooking sake. However, there are also clear varieties.
While cooking wine is ideal for many Asian dishes, white grape wine can be a suitable substitute if you can't find it. Although white grape wine and cooked rice wine can add slightly different scents to the food, they both can add an excellent sweet aftertaste to the dishes. For most recipes on Bubble Foodex, white grape wine will work well. However, for dishes where the flavour of cooking wine is crucial, it is best to stick to the original ingredient.
Purchase tips: when selecting a cooking wine, it's best to choose one with fewer ingredients. This indicates a purer product with minimal additives. I personally prefer Taiwanese cooking wine and Japanese cooking sake.
Condiment 3: white vinegar
White vinegar, often referred to as rice vinegar, is a key ingredient in many Asian dishes. It's made from fermented rice and has a distinct sour flavour and strong aroma.
White vinegar is incredibly versatile and can be used in a variety of ways:
Seasoning: It is used to balance flavours and add acidity to dishes like stir-fries, soups, and marinades.
Pickling: It is a common ingredient in pickling vegetables, such as cucumbers and radishes.
Cleaning: Due to its acidic properties, it can be used as a natural cleaning agent for various surfaces.
Remember, while white vinegar and apple cider vinegar are both acidic, they have distinct flavour profiles. It's best to use the specific vinegar called for in a recipe to achieve the desired taste.
Purchase tips: I usually buy white vinegar in Tongli or other Asian supermarkets. Both Wan Ja Shan and Kong Yen are good brands. I found Wan Ja Shan and less sour than Kong Yen. Nevertheless, most white vinegar has a similar taste and flavour, so you can buy the one that you can get from the Asian supermarket or the international food section in Coles or Woolworths.
Condiment 4: black vinegar
Black vinegar offers a distinct flavour profile compared to white vinegar. It's less acidic and has a milder aroma. White vinegar and black vinegar cannot be substituted for each other. I personally prefer black vinegar for its unique taste. Black vinegar can usually be used in the following ways:
Flavouring cold dishes: Black vinegar is excellent for adding flavour to cold dishes and noodles.
Enhancing soups and hot dishes: A dash of black vinegar can elevate the flavour of soups and hot dishes.
Dipping sauce: Black vinegar is commonly used to make dipping sauce. I love the mixture of black vinegar and soy sauce for dumplings.
Different brands of black vinegar can vary slightly in flavour. I have two favourite brands: Kong Yen and Chinkiang Vinegar. Kong Yen is a milder, less acidic vinegar that my mom always used since I was little. When I visited China for summer school in 2010, a friend I met there introduced Chinkian Vinegar to me and said it is a famous brand. I keep both on hand to use in different dishes, depending on the desired flavour profile.
Purchase tip: While having both brands can be convenient, it's not necessary, especially if you are new to black vinegar. I recommend starting with Kong Yen, as it has a milder flavour and makes it versatile and suitable for most dishes.
Condiment 5: sesame oil
Sesame oil is frequently used in Taiwanese and other Asian cuisines. Sesame oil is an important condiment that enhances the flavour of dishes. In the sesame oil family, there are three main types:
Pure sesame oil: Made from white sesame.
Black sesame oil: Made from black sesame. Its price can be a bit higher than pure white sesame oil.
Blended sesame oil: It contains other types of oil, such as peanut oil.
In the Asian supermarkets, you can find the sesame oil from various countries, including Taiwan, Japan, Korea and China. I personally prefer Taiwanese, Korean and Japanese sesame oil. Korean sesame oil tends to have strongest aroma. If I use Korean sesame oil, I will use less amount than Taiwanese and Japanese ones.
Purchase tip:
When buying sesame oil, 100% pure sesame oil is highly recommended.
If this is your first bottle of sesame oil, Taiwanese and Korean sesame oils are starting points.
These 5 condiments are essential for anyone looking to cook authentic Taiwanese and Asian dishes. They are your GPS for navigating the Asian supermarkets and building your Asian pantry. I hope this post has been a helpful guide. In my next post, I will dive deeper into the world of Asian condiments, introducing more specialized ingredients to elevate your cooking.
Share your own Asian supermarket adventures or any topic you would like to know more about Taiwanese and Asian cuisine condiments in the comments below. I would love to hear from you!
Get your first 5 condiments for your homemade Taiwanese and Asian foods today!