WHAT IS IT? Tea made from Genmaicha is most commonly referred to as popcorn tea from it’s popcorn flavour thanks to the roasted popped brown rice mixed into the green tea leaves.
WHAT IS IT? Indian eggplants are a purplish-burgundy, cute little egg shaped fruit that is most commonly used in indian cooking and is usually stuffed or curried.
WHAT IS IT? Chinese eggplant are bright purple, tubular shaped fruit (yes, fruit!) that is most commonly used in stir fries or deep fried and braised. It’s spongy flesh absorbs all the flavours of the sauces and provides a slight sweetness and creaminess to any dish it is used in.
WHAT IS IT? Nem Chua / Som Moo is a fermented pork sausage primarily made of raw pork and shredded pig skin that can be eaten as is or added to fried rice dishes, salads or rice rolls!
WHAT IS IT? Dashi powder is granulated bonito soup stock that can be used to make instant dashi for quick miso soups and to flavour noodle dishes. Essentially the same thing as chicken/beef/veggie boullion but seafood flavour in powder form.
WHAT IS IT? Fermented red bean curd (aka fermented red tofu) is a tofu that has been preserved in salt, rice wine, red yeast rice and spices. Not to be confused with the white fermented tofu which has a slightly milder taste and is used more in sauces and condiments.
WHAT IS IT? A thin nutty flavoured paste made from toasted sesame seeds used in various sauces and desserts in Asian cuisines. Not to be confused with Tahini, which has a completely different flavour.
WHAT IS IT? Korean radish is a variety of radish that is very mild in flavour with a crunchy texture and used in a variety of Korean dishes. Not be confused with it’s cousin the daikon radish which has a stronger, pungent flavour.
WHAT IS IT? Glutinous rice (sticky rice) is a type of rice most commonly used in Asian cuisines and has a bit more bounce and chew when steamed than the average long grain rice.
WHAT IS IT? Daikon radish is a large root vegetable that is very versatile and commonly used in Asian cuisines and can be enjoyed both raw and cooked. You can use these in broths, unique sauces, salads, stews or as a condiment.