- Light/Dark Soy Sauce
Light soy sauce is a fundamental ingredient in Asian cuisine, particularly in Chinese and Southeast Asian cooking. It is a thin, salty sauce that is lighter in color and less viscous than its counterpart, dark soy sauce. Light soy sauce is made by fermenting…
- Lily Root / Lotus Root
Lily Root/ Lotus Root/ 蓮藕 / lián-ǒu Lily Root (or Lotus Root), is a very popular ingredient in asian cuisine, though it may seem intimidating to those of us who aren’t familiar with it. In fact, the entirety of the plant is used in…
- Japanese Mayonaise
Much like tempura, souffle cheesecake, and lolita fashion, Mayonaise is a western import to japan that has been wholeheartedly adopted, improved, and taken on a whole new life of it’s own. The difference between Japanese style and Western Style mayonaise is very simple. Japanese…
- Yu Choy
Yu Choy/ 油菜 / Choy Sum/ Cai Xin/ Chinese Flowering Cabbage The name Yu Choy literally translates “oil vegetable”, which makes sense. If you see something green and leafy in your stir fry, chances are, it’s Yu Choy. Part of the mustard family, it’s…
- Luncheon meat
- Japanese Curry
- Thai Curry Maesri brand
The name Namprik Maesri has been a special name to all food lovers in Thailand as well as in foreign countries. Thus, it is not surprising that once youhave tried brand “Maesri” becomes your favorite
- Chinese Napa Cabbage
Chinese Napa Cabbage / 大白菜 / Siu Choy / dàbáicài The Big White Vegetable originated near Beijing sometime before the 15th century, and has become a major staple across all of asia. This versatile vegetable is used in everything from soups to stir fries,…
- Baby Bok Choy and Shanghai Green Vegetables
Excellent to for soups and stir fries, this quintisential chinese vegetable is packed with both nutrition and flavor that will get you hooked on greens.
- Mapo Tofu
Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, extra firm or super firm. Beyond these broad textural categories, there…
Light soy sauce is a fundamental ingredient in Asian cuisine, particularly in Chinese and Southeast Asian cooking. It is a thin, salty sauce that is lighter in color and less viscous than its counterpart, dark soy sauce. Light soy sauce is made by fermenting…
Lily Root/ Lotus Root/ 蓮藕 / lián-ǒu Lily Root (or Lotus Root), is a very popular ingredient in asian cuisine, though it may seem intimidating to those of us who aren’t familiar with it. In fact, the entirety of the plant is used in…
Much like tempura, souffle cheesecake, and lolita fashion, Mayonaise is a western import to japan that has been wholeheartedly adopted, improved, and taken on a whole new life of it’s own. The difference between Japanese style and Western Style mayonaise is very simple. Japanese…
Yu Choy/ 油菜 / Choy Sum/ Cai Xin/ Chinese Flowering Cabbage The name Yu Choy literally translates “oil vegetable”, which makes sense. If you see something green and leafy in your stir fry, chances are, it’s Yu Choy. Part of the mustard family, it’s…
The name Namprik Maesri has been a special name to all food lovers in Thailand as well as in foreign countries. Thus, it is not surprising that once youhave tried brand “Maesri” becomes your favorite
Chinese Napa Cabbage / 大白菜 / Siu Choy / dàbáicài The Big White Vegetable originated near Beijing sometime before the 15th century, and has become a major staple across all of asia. This versatile vegetable is used in everything from soups to stir fries,…
Excellent to for soups and stir fries, this quintisential chinese vegetable is packed with both nutrition and flavor that will get you hooked on greens.
Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, extra firm or super firm. Beyond these broad textural categories, there…