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Recipe Index
Home » Pantry

Build Your Pantry

This list offers basic descriptions of popular ingredients used in different types of Asian cuisines such as Japanese, Chinese, Korean, and Thai. These ingredients often appear in my recipes and are good to have in your pantry if you enjoy making Asian food. I created this section to help you familiarize yourself with some of these ingredients and to understand how they can be used to enhance your cooking.

Doenjang (Korean soybean paste)

Doenjang (Korean Soybean Paste)

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pickled plum (umeboshi)

Umeboshi (Japanese Pickled Plum)

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bottle of chinkiang vinegar

Chinkiang Vinegar (Chinese Black Vinegar)

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Cornstarch

Cornstarch

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Japanese Sesame oil

Sesame Oil

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wasabi

Wasabi (わさび)

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gochugaru (Korean red pepper flakes)

Gochugaru (고추가루)

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Oyster sauce

Oyster Sauce

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Sichuan chilies

Dried Red Chilies

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Lee Kum Kee dark soy sauce

Dark Soy Sauce

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sliced konjac

Konjac (Konnyaku)

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Carrot from a veggie platter being dipped in ssamjang

Ssamjang (쌈장)

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Gochujang

Gochujang 고추장

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Thai Chili (Bird’s Eye Chili)

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Thai Basil (Holy Basil)

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Tamarind

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Soy Sauce (Shoyu)

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Shrimp Paste

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sesame seeds

Sesame Seeds (Goma)

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rice vinegar

Rice Vinegar (米酢)

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Japanese short grain rice

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Store bought and homemade ponzu

Ponzu Sauce (ポン酢)

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Peppercorns (Prik Thai On)

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Palm Sugar

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Lemongrass (Takhrai)

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Kaffir Lime Leaves

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Jasmine Rice

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Nori (Seaweed – 海苔)

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Kombu – Kelp (昆布)

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Galangal (Kha)

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Fish Sauce (Nam Pla)

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Mirin (みりん)

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Edamame

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Pickled Plum

Recipes Anyone Can Make At Home

Pickled Plum is a food blog offering easy and approachable recipes anyone can make at home.
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