Asian Pantry ESSENTIALS
One of us is a Jewish New Yorker, and one of us is a British man, but we probably cook using East Asian ingredients, recipes or methods two or three times a week. For us, it’s comfort food that we can cook up using simple, tested techniques, even on a week night.
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Over time we’ve curated a decent pantry to pull from, and here we list out our “essentials” — the Asian ingredients we use all the time, over and over. We also list extra ingredients we love, but use a little less often.
Most of these ingredients should be available in any large grocery store, but it’s worth it to look for a specialist Asian market in your neighborhood. The owners can help you find the ingredients you’re after, or suggest substitute brands.
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This page focuses primarily on the East Asian cuisines of China, Japan, Korea and Thailand. All the countries we draw inspiration from are culinarily diverse, and our recipes are tailored for our own personal palates. We’d love to hear from you if you have a local ingredient or recipe that you recommend we try.
Soy Sauces
If there’s one bottle that we reach for more often than any other, it’s soy sauce. There are more variations of this flavoring than we could possibly describe, but the essential versions that we use again and again are listed here.
Soy sauce can also be used to add umami to any dish (eg as a substitute for Worcestershire sauce). Every country, and sometimes region, has their own particular variety, but we mostly use Kikkoman, Pearl River Bridge and Lee Kum Kee. For more discussion of varieties of soy sauce, head to Marion’s Kitchen, or find a much more detailed primer at Eater.
All Purpose Soy
This is a balanced sauce with a good amount of saltiness, just a touch of sweetness, a punch of meaty flavor, and a good color.
Light Soy
Light soy is lighter in color, thinner, and doesn’t pack quite such a meaty flavor punch, but is much saltier than regular soy.
Dark Soy
The dark soy varieties are thicker, sweeter, literally darker in color of course, and a little less salty than regular soy sauce.
Low Sodium Soy
For those of us watching our salt intake, the lower-sodium variety is worth looking out for. It’s certainly not “low sodium” by any means, but it does clock in at around half the salt content of regular soy sauce. If you use Kikkoman, it’s the soy with the green cap.
Gluten Free Soy
While soybeans naturally contain no gluten, the process that creates soy sauce can add ingredients that do. Gluten-intolerant cooks should look for brands that specify gluten-free.
Tamari, a Japanese soy sauce, is most akin to Chinese dark soy and is almost always gluten free.
Sweet Soy
An outlier in this group, you can think of sweet soy as the Asian equivalent of molasses. Often sourced from Indonesia, where it’s known as kecap manis. Very sweet and thick, with just a little salt. Good for sweet marinades.
Rice Wines AND VINEGARS
While soy sauce generally contributes rich, salty flavors, you can use rice wine or rice vinegar to lighten, or adding acidic notes to, a dish.
Shaoxing
This Chinese rice wine has similar flavor notes to dry sherry. It’s savory, a little sweet, with a hint of malt and smokiness.
We use it most often in marinades, to tenderize meat, in stir-fries, and braised dishes.
Sake
This Japanese rice wine is lighter in color and flavor than Shaoxing. The flavor tends towards fruity and floral.
The “cooking” variety found in grocery stores has added salt, so we prefer to use inexpensive drinking sake.
Mirin
Mirin is a sweet rice wine used in many Japanese marinades and sauces. Thicker than rice wine, it adds viscosity and sweetness to any dish. We love it with Chicken Meatballs and Bulgogi.
Rice Wine Vinegar
Rice vinegar, also called rice wine vinegar, is a mild vinegar great for vinaigrettes, quick pickles, dipping sauces, or salad dressing.
The “seasoned” variety has added sugar and salt, so we like to stick to the unseasoned kind.
Black Vinegar
Also called Chinkiang Vinegar, this Chinese vinegar is very dark, and has a full bodied, malty, complex flavor. It has mild to medium acidity, with a faintly sweet flavor reminiscent of Balsamic.
Palm Vinegar
Palm vinegar, made from the fermented sap from flower clusters of the nipa palm is used most often in the Philippines. It’s a traditional ingredient in Adobo.
We don’t use this all the time, but it’s nice to have when we’re making Filipino dishes.
other Sauces and pastes
If we had space in our pantry, this list would be several pages long. There are dozens of fantastic, flavor-packed sauces and pastes available in Asian markets. These are the ones we use the most.
Hoisin Sauce
A sweet and savory paste. Think of it as Asian barbecue sauce, it’s a great glaze for meat, an addition to stir fries, or as dipping sauce. Hoisin usually includes soy, red chillies and garlic.
Fish Sauce
This funky, salty sauce is essential in East and Southeast Asian cuisine, but is a great way to add depth to many different kinds of dishes. When choosing a fish sauce, look for one that has only 2 ingredients, anchovies and sea salt. Our favorite these days is Red Boat.
Oyster Sauce
Despite its name, this sauce doesn’t taste fishy at all, and adds a rich salty and sweet flavor. It’s great in stir fries and fried rice.
Tonkatsu
A Japanese sauce, similar to a thick Worcestershire sauce. It’s traditionally served with tonkatsu, a crispy fried pork cutlet.
We use it constantly, almost like ketchup and our favorite brand is Bull Dog.
Sweet Chili
Known as nam chim kai in Thailand, this sauce is perfect for dipping spring rolls or any crispy treat.
More sweet than spicy, our favorite brand is Mae Ploy.
Japanese Mayo
Not a sauce, pre se, but we’re obsessed with it. Sometimes called “umami” style mayonnaise, its rich and creamy texture is made from egg yolks, vinegar and MSG.
Miso
Miso is a thick, salty Japanese paste made by fermenting soybeans with salt and kōji. There are 3 basic types, Shiromiso, “white miso”
Akamiso, “red miso”
Awasemiso, “mixed miso”. We mostly use the mildest white miso.
Miso from grains like barley (mugi ortsubu in Japanese), wheat (tsubu), or rye (hadakamugi) are not gluten free. Miso from rice (kome or genmai), buckwheat (sobamugi), and millet (kibi) are gluten-free. Check the label to be sure. This brand, Hikari Organic White Miso Paste is gluten free.
Doenjang
Similar to Miso, this Korean paste can be made into soup, eaten as a condiment
We use it most mixed with garlic, sesame oil, and gochujang to make ssamjang which we serve with bulgogi .
Curry Pastes
A great shortcut to flavor-packed Thai curries, this paste includes chilies, garlic, shallots, lemongrass, ginger, turmeric, shrimp paste, and various spices.
Our favorite brand is Maesri, and we use red and Massaman most often though, green, yellow and Panang are also great.
cooking and seasoning Oils
Toasted sesame oil is a key flavor is many dishes. It, and it’s spicy cousin are used almost entirely for seasoning, not cooking.
Toasted Sesame Oil
Deep amber, with a distinctive nutty flavor, this oil is mostly used off the heat, as a finishing oil.
A little goes a long way, but we add it to most of our Asian dishes, especially marinades and sauces. Make sure it’s ‘toasted’. It has a short shelf life, and we recommend keeping it in the fridge. Try it in this Quick Pickled Cucumber Salad.
Chili Oil
Toasted sesame oil that has been infused with hot red chili peppers. Just a few drops adds heat to stir-fries, soups, sauces, dressings, marinades, vegetables, beans, and noodle dishes.
Peanut oil
Refined peanut oil has a high smoke point, making it a good choice for frying and other high-heat cooking methods.
Many Asian markets will carry large bottles for lower prices than many grocery stores.
SPICY Sauces and pastes
Want to add a spicy kick to marinades, sauces or just a topping to a finished dish? These are the spicy ingredients we use most often.
Chili Garlic
Garlicky, tangy and spicy. Typically made with red chilies, garlic, salt, vinegar, and sugar.
We use it in stir fries, marinades, and in Spicy Mayo.
Sambal Oelek
This Indonesian paste is very similar to Chili Garlic, but without the garlic. Often with a slightly fresher, spicier flavor.
Gochujang
This Korean fermented red pepper paste is spicy, salty, earthy and sweet. The heat can vary widely from brand to brand. It’s a great way to add spice and umami to marinades and sauces.
Chili Crisp
Chinese Chili crisp is a type of spicy chili oil that features crispy, flavorful bits of fried garlic, shallots, chili peppers, and other aromatics.
It’s great on noodles, rice, stir-fries, eggs, pizza and anything that can use a spicy kick. The most popular brand is Lao Gan Ma, but other popular brands include Fly By Jing, Momofuku, and Holy Tshili.
Sriracha
Sriracha is a type of hot sauce made from a paste of chili peppers, distilled vinegar, pickled garlic, sugar, and salt.
It was ubiquitous for years but Huy Fong Foods temporarily halted the production due to a severe shortage of chili peppers caused by a drought in Mexico that affected the quality of the peppers.
Wasabi
This spicy green Japanese paste is mostly known for being served with sushi.
Real wasabi is rare and expensive, and has a more delicate and nuanced flavor than the common version made from horseradish with green food coloring added.
Seaweed
There a many kinds of seaweeds that are used in different ways. We use nori to make sushi rolls, and kombu is a great flavor booster for broth. The one we use most often is Korean Gim (or Kim), which is a crisp, salty, roasted version of nori, perfect with rice and kimchi.
Nori
Japanese Nori sheets are thin, dried sheets of seaweed commonly used for wrapping sushi and onigiri (rice balls).
Strips or small sheets of nori are used as garnish for noodles, soups, and rice dishes.
Gim
This Korean roasted seaweed is similar to the Japanese nori but is seasoned with sesame oil and salt.
Our favorite type of seaweed.
Kombu
kombu is the main ingredient of dashi, the soup stock that is the foundation of many Japanese dishes, like miso soup and ramen. It can be eaten on its own, softened in hot water and served with mirin (Japanese rice wine) and soy sauce.
kimchi
We make our own as often as we can, but between batches, store-bought is great. The cabbage version is the most well known, but if you can find other varieties, try them!
Cabbage Kimchi
A traditional Korean side dish made with salted and fermented napa cabbage.
Spicy, sour and addictively delicious, we always have a jar in our fridge.
Green Onion Kimchi
Called Pa-kimchi, this version is made with scallions and is usually quite spicy and delicious.
Radish Kimchi
Called Kkakdugi, this version is made with cubed radish.
RICE
Rice is a versatile grain, used in countless dishes from main courses to desserts, and is a fundamental part of Asian cuisine.
Long Grain White
This pantry staple is perfect for many dishes. When cooked, long-grain white rice tends to be drier and fluffier than short-grain, with the grains remaining separate and distinct.
Jasmine Rice
Native to Thailand, jasmine rice has distinctive floral aroma and slightly sticky, fluffy texture. It’s used in several Southeast Asian cuisines.
Sushi Rice
Short-grain Japanese rice, known for its high starch content and sticky texture, ideal for sushi preparation.
Sometimes labeled as “glutinous rice” or “sticky rice”.
Brown Rice Varieties
Brown rice is generally considered healthier because it’s a whole grain, retaining the bran and germ layers, which are rich in fiber, vitamins, and minerals.
We favor long grain Basmati and Jasmine varieties, which tend to be lighter and fluffier than short grain.
Black Rice
Also known as purple rice or forbidden rice, it’s a beautiful dark grain with a nutty, chewy grain. It has a high nutritional value, particularly antioxidants.
Try it in this Black Rice Salad or Mushroom Soup.
GABA Rice
Brown rice that has been allowed to germinate which changes the nutritional content of the rice, in particular increasing GABA content (gaba aminobutyric acid).
NOODLES
Ramen
Ramen is an extremely broad term, encompassing the 6 for $1 sodium bombs many of us survived on in college, all the way to Michelin star restaurant versions with hand pulled wheat noodles and broth as complex as any French sauce.
We like to stock up on the middle ground variety. Sun Noodle makes delicious ramen kits with fresh noodles in many varieties.
Rice Noodles
Made with rice flour and sometimes tapioca or corn starch, rice noodles are common in the cuisines of China and Southeast Asia.
They are available in various shapes, thicknesses and textures as well as fresh, frozen, or dried.
Udon
A staple in Japanese cuisine, udon are traditionally made from wheat flour, water, and salt.
They can be served in hot broth (kake udon),
cold with a dipping sauce (zaru udon),
as part of a hot pot (nabe),
and in stir-fries (yakiudon).
Soba
Primarily made from buckwheat flour (though some recipes may include a small amount of wheat flour so check if you need gluten free). Soba has a slightly nutty, earthy flavor.
They are often served cold or with a dipping sauce. And are great in salads, stir-fries, soups, and as a base for poke bowls.
Fresh Rice Noodles
Harder to find than dried, fresh rice noodles are a treat. We like to use wide noodles for dishes like Chow Fun and Pad See Ew.
We most often find brands from China, Thailand and Vietnam and they come in many different sizes. If you find sheets, you can cut them down into any width you like.
Fresh Wheat Noodles
There are many kinds of wheat noodles. Loosely called “mien” in Chinese, “men” in Japanese, “myun” or “gooksu” in Korean, “bún” in Vietnamese, and “sen” in Thai.
The addition of egg (for example in Lo Mein noodles) make a chewier noodle, that can stand up to stir frying.
OTHER ESSENTIALS
Toasted sesame oil has a deep, nutty flavor that is used for seasoning, not cooking. Make sure it’s dark brown and said ‘toasted’. Like all oils, it has a shelf life, and we recommend keeping it in the fridge. Try it in this Quick Pickled Cucumber Salad.
Sesame seeds are more about final appearance than anything else; sprinkle a few spoonfuls over a salad or stir fry for a glorious peppered display. You’ll find these in white and black versions. They add great crunch and flavor. Keep them in the fridge, by the sesame oil. If they’re not already toasted, toast them in a pan before using.
Coconut milk
- Garlic – of course
- Fresh ginger – Adds a sharp, slightly spicy taste. Delicious in sauces, marinades, stir fries.
- Cilantro – Some people hate it but for those who don’t, it’s essential.
- Limes – Adds a fresh tartness to many dishes, especially essential in Thai and Vietnamese dishes.
- Kimchi – Korean spicy fermented pickled cabbage. Absolutely delicious and an essential accompaniment to Korean dishes like Bulgogi.
- Lemongrass – The tender center stalk have a lemony bite that’s delicious in curries, stir fries and even cocktails.
- Chili – There are dozens of varieties that vary greatly in heat so choose the type according to your recipe.
- Gochujang: It’s a thick, red, spicy chili paste common in many Korean dishes. Heat levels vary so look at the label for an indication.
- Chinese Rice Wine (Shaoxing wine): Has a similar flavor as sherry (which I often substitute if I don’t have any rice wine on hand). Delicious in sauces and marinades.
- Black Bean Garlic Sauce: Delicious dark and salty, this sauce is a great addition to shrimp, pork and chicken dishes. Also delicious with clams.
- Black rice vinegar: Deeper in color and flavor than regular rice vinegar, a bit smoky-tasting. Often used in Chinese stir fries, dipping sauces, and as a condiment.
- Sweet Chili Sauce (Mae Ploy): More sweet than spicy, great as a dipping sauce on it’s own or for adding sweetness to a dressing or marinade.
- Roasted Seaweed Sheets: These aren’t the kind used for sushi. They are salty and crispy. Serve them on the side with rice.
- Thai Red Curry Paste: Spicy and complex. It often mixed with coconut milk in curries and soups. Note: Some brands are made with shrimp or fish sauce, but vegan brands are available.
Tamari: A Japanese form of soy sauce that uses no wheat (some brands still use a little so make sure the label says gluten or wheat free).
Gluten Free Miso : Miso sometimes contains grains, though not always. Miso from grains like barley (mugi ortsubu in Japanese), wheat (tsubu), or rye (hadakamugi) are not gluten free. Miso from rice (kome or genmai), buckwheat (sobamugi), and millet (kibi) are gluten-free. Check the label to be sure. This brand, Hikari Organic White Miso Paste is gluten free.
Vegan & Gluten Free Thai Red Curry Paste: Some brands are made with shrimp or fish sauce, but vegan brands are available. Thai Kitchen brand is vegan, dairy and gluten free.