< Back to Main Blog Posted: April 2025

Asian Ingredients 101

With the launch of our new pan-Asian range, we thought it was the perfect time to shine a light on some of the awesome ingredients that make Asian cuisine soooo good. Here’s a quick guide to some of our favourites and how to use them.

Dashi Stock Base

A staple in Japanese cooking, dashi is the basis of dishes like miso soup, ramen, and dipping sauces. It’s made by steeping dried kombu seaweed and bonito flakes — which are dried, fermented tuna flakes — in water, creating a rich, umami-packed broth. Instant dashi powder is a handy shortcut, just dissolve it in hot water and add it to soups or noodle broths with a bit of veg, chicken and a soft-boiled egg.

Nori

Most people know nori as the seaweed wrap for sushi, but it’s just as good crumbled over miso soup or on top of ramen. Try it on a salmon poke bowl with sliced radish, sesame seeds, shredded carrot, and pickled ginger.

Fun fact: Poke is actually a traditional Hawaiian dish, with “poke” meaning “to slice” or “to cut” in Hawaiian. It’s a dish made with raw fish served over rice in a bowl along with various toppings.

Oyster Sauce

Oyster sauce is made from oyster extract which is basically oyster cooking liquid. Shucked oysters are boiled in big vats, then the oysters are removed, and the remaining briny, flavourful liquid is the base of oyster sauce.

It creates a thick, savoury sauce which adds depth and richness to stir-fries, marinades, and glazes. A dollop of oyster sauce mixed with soy, ginger, and garlic makes a seriously good marinade for meat, or simply drizzle it over a stir fry for an umami kick.

Pickled Ginger

A must-have for cutting through rich, savoury dishes, pickled ginger brings a zesty lift. Keep a jar in the fridge to sprinkle on rice bowls or mix it into an Asian slaw to serve with katsu bites or gyozas.

Kimchi

Kimchi is a traditional Korean side dish made of salted and fermented vegetables, most often napa cabbage or Korean radish, seasoned with garlic, chili, and ginger. Its flavour? All the s’s: sour, salty, savoury, and spicy. Stir it into noodles; use the liquid to add heat to a spicy tofu stew; or make kimchi fried rice or kimchi pancakes.

Yuzu

Available as a juice or paste, yuzu is a good substitute for lemon in Asian recipes. It has the same sourness but with a floral aroma that really compliments Asian flavours. Think dressings and marinades.

Soy Sauce

A kitchen essential, soy sauce comes in two varieties: light and dark. Light soy is saltier and ideal for seasoning dishes, while dark soy is richer, less salty, and great for adding colour and depth to a dish.

Mirin

This sweet rice wine balances the savoury notes of soy sauce and is key in teriyaki glazes, giving them their signature sweetness and glossy finish.

Shaoxing Wine

A Chinese rice wine that helps tenderise meat and balance strong fish or gamey flavours. Use it in sauces like teriyaki or as the star ingredient in drunken noodles.

Gochujang

This Korean fermented chilli paste is a powerhouse of flavour. Stir it into marinades for a spicy hit, add it to stir-fries, or mix it into a barbeque glaze for ribs or chicken.

Whether you're cooking up a ramen broth, a spicy stir-fry, or a fresh poke bowl, these pantry staples will help you unlock the bold and exciting flavours of Asia. Next up, we’ve got some Asian recipes for salads and dips that will go well with our new pan-Asian range. So, watch this space …