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/ck/ - Food & Cooking

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13791551 No.13791551 [Reply] [Original]

>soy sauce
>oyster sauce
>dark soy sauce
>rice vinegar
What other Asian staples would be useful to add to my pantry beyond it's inclusion in one meme recipe?

>> No.13791566

Mirin and cooking sake. If you can’t find the latter, a dry sherry will do just fine.
Another big one is dashi stock. I personally buy it in powder form.

>> No.13791574

>>13791551
Maggi seasoning sauce

>> No.13791577
File: 59 KB, 900x1260, Chinese-Cooking-Wine-1.jpg [View same] [iqdb] [saucenao] [google]
13791577

This is pretty good when stir frying stuff etc. Splash some in and let it cook off a little, just before adding your main flavours (soy, oyster, whatever). Can add some very slight tang/bitterness that goes really well with the saltiness or sweetness or whatever of most chinese food.

>> No.13791578

>>13791551
fish sauce

>> No.13791591

>>13791551
Hoisin sauce

>> No.13791602

>>13791551
sesame oil, chili oil

>> No.13792332

>>13791551
soy sauce
teriyaki
worcestershire
are great for marinades.

>> No.13792358

Why is Japanese food bland compared to other asian cuisines?

>> No.13792403

>>13791602
Make your own chili oil, cones out awesome.

>> No.13792448

Ponzu is the goat

>> No.13792963

>>13792358
Have you ever had Vietnamese? At least the popular stuff is strictly light broth soups.

>> No.13792987

>>13791551
fish sauce
msg
white pepper
whole five spice

>> No.13792990

>>13792987
Doesn't soy sauce make msg redundant in most cases?

>> No.13793013

sweet soy sauce is better than soy sauce

>> No.13793050

>>13791551
Korean pepper flakes
Korean pepper paste, gochujang I think it's called
Miso paste
Black vinegar for Chinese
Lao gan ma
Kombu
Dried shiitake
Sugar
Seaweed
Garli, shallot, ginger
Rice / noodles
Can't think of anything else that hasn't been mentioned already. There's a lot of things more specific to different regions, but this plus the other stuff would give you a good start

>> No.13793169
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13793169

>>13791551
a small bottle of sesame oil. i dont really use it for frying shit but adding a small dash on fried rice or other asian dishes is great

>> No.13793194

>>13792358
It’s not. It’s just based on lighter flavors. It’s like calling French cuisine bland because they’re not overtly spicy and sauce heavy like Mexican.

>> No.13793223

>>13793194
It's not about sauce heavy or light flavors. Japanese food is bland and lacks variety compared to every other asian cuisine. Chinese cuisine has everything Japanese has and more

>> No.13793271

>>13793223
But that’s not true. Japanese cuisine may be more narrow than the most ancient and populated country in the world, but what they do is more nuanced and flexible than chinese cuisine. Just take their noodle cultures for example. There are a billion different chinese noodle dishes but name a chinese noodle dish with as much community involvement and variations as ramen or udon? The Japanese like to work on the same things from many angles. The Chinese just put together new things due to circumstances. You will find an infinite number of ramen or udon recipes, while most chinese dishes only have a handful of popular ways to be done. I think it’s because the Japanese are more monocultural than the Chinese. They can cultivate an autistic obsession for one dish, while the Chinese plainly dont. I think the Chinese are more concerned with the meal experience (like dim sum or hotpot) than with singular dishes.

>> No.13793331

>>13793271
>moving the goalpost
Why do the majority of fish dishes have the same 4-5 ingredients or less? They can be autistic for a dish but their variety of flavors in cuisine is as bland as it gets.It's no wonder they're obsessed with curry over 99% of their dishes

>> No.13793367

>>13793194
No one calls French cuisine bland though

>> No.13793404

>>13793331
>Why do the majority of fish dishes have the same 4-5 ingredients or less?
What do you mean by "fish dishes" other than the touristy answer of "sushi/sashimi"

>> No.13793428

>>13791551
Honestly you people laugh at vinegar hoarders, but you really dont have enough vinegary shits yourselves. The average person shits 1 liter of vinegary shits per day. If you have a family of 4, that's 28 liters of vinegary shits a week. Over 100 a month. Vinegary shits will be worth their weight in gold in a few months, because everyone needs them.

>> No.13793444

>>13793404
Almost every seafood you can think either grilled in a mirin soy sugar marinade, in a combination of miso soup/miso marinade with mirin/sugar/soy
grilled eel, salmon in a miso marinade or other seafood in a miso soup are examples of this

>> No.13793466

>>13793444
>seafood in a miso soup is the majority of seafood dishes in Japanese culture

>> No.13793475

>>13793331
>Why do the majority of fish dishes have the same 4-5 ingredients or less?
Because Japanese cuisine is about freshness and quality of the ingredients. When you deep fry everything and drown it in sauce, it doesn't matter what the quality of the protein or any ingredients are like.

If you bite into something and you think it's bland, it's because too much red bull ruined your taste buds and your dopamine receptors, or it's because it's not good quality.

>> No.13793479

>>13793444
How does that make it bland? Is bread bland because it uses the same four ingredients. The whole point is to vary the ratios, application and other elements within the established frame, that’s where nuance comes in. The Japanese have a strong, identifiable food culture. They use the same or similar base for most of their dishes, but this is true for most popular foods in any country’s cuisine. China is unique because of its size and history. Any country with a strong identifiable cuisine will have ingredients that come up almost all the time, especially when it comes to seasoning. There are entire cuisines in China that most Chinese dont even know about.

>> No.13793483

>>13793466
>combination of the three
Nice reading comprehension
>Because Japanese cuisine is about freshness and quality of the ingredients.
This is just a bad copout. Cuisine can be about fresh and quality and doesn't have to rely on the same flavor profiles for the majority of your seafood dishes. French Cuisine is an example of this.

>> No.13793505

>>13793483
>Cuisine can be about fresh and quality and doesn't have to rely on the same flavor profiles for the majority of your seafood dishes. French Cuisine is an example of this.
Famous seafood culinary mecca of the world, France.

>> No.13793510

>>13793483
Listen, the French are not a fair comparison because actual ordinary-people french cusines is just bread, cheese, soup and pastries. What the rest of world associates with French food is actually the food made for the high-brow and super rich by professional chefs that were more like scientists than locla chefs.

>> No.13793514

>>13791551
Sesame oil
Chilli bean paste
Rice wine
Chilli oil

>> No.13793519

>>13793479
Because the food will taste the SAME. French seafood will have different types of flavors like caper sauce, tomato saffron broth, cream and wine sauces, Thai seafood dishes will have coconut milk curries, sour soups, soy marinades, Mexican seafood dishes will have anatto and sour orange marinades, tomato caper and olive sauces, and soy and dried pepper sauces. These are just examples of the flavor profiles other cuisines have and I can assure you that Japanese food isn't as varied as though in what Japanese do best. So yes, as favor as flavors go, it's bland and tastes the same

>> No.13793520

>>13791551
I have:
JAPAN
low sodium tamari (use this for all soy uses)
ponzu sometimes, but mostly just use fresh lemon zest instead
toasted sesame oil
rice wine vinegar (unflavored)
black sesame seeds
squeeze tube of ginger
Shichimi Togarashi (7 spice seasoning blend)
Sometimes I buy wasabi or kelp, or those kelp-bonito flake seasoning blends if I feel like onigiri mood, or a kikkoman thai chili sauce

CHINA
Chinese 5 spice powder
Sherry
corn starch
hoisin
super chili crisp (zomg, this is my addiction)

THAI/VIETNAM//KOREA, the rest...
red curry paste, green curry paste (in jar)
coconut milk (never lite version)
fish sauce
lemongrass in the tube
chili paste sambal (not the chili-garlic kind)

And, I might buy premade sauces sometimes for like a pear-korean-bbq already made for me, or buy rice wrappers for spring rolls, egg noodles, dumpling wrappers, use lots of fresh basil, fresh cilantro, green onions, crunchy noodles, dried chili peppers, and nuts for texture on toppings.

>> No.13793532

>>13793510
traditional french dishes are fair comparisons to traditional Japanese no matter how much you cope

>> No.13793533

>>13791551
sake
mirin
dashi
katsuobushi

>> No.13793541

>>13793519
>Tataki: raw or very rare tuna steak, seared on the inside or slices of raw fish (sardines, mackerel), served with garlic paste, onion and ginger.

>Tsukudani: very small fish or crustaceans served with seaweed, simmered in sweet soy sauce.

>Yakimono: dishes from fish, seafood, chicken or meat that are grilled on a skewer or cooked over charcoal.

>Nanbanzuke: unique Japanese fish dish made from wakasagi or mackerel, which is fried and then marinated in vinegar and other ingredients.

Quick finds

>> No.13793544

>>13793541
And they all have the same soy or miso taste

>> No.13793547

>>13793544
Only one has soy sauce. Maybe you just have broken tastebuds.

>> No.13793548

>>13793532
>isolated island nation who spend centuries warding off foreigners and foreign influence

>chunk of a continent that saw countless empires and cultures use it as a pit stop.

>> No.13793549

>>13791551
chinese cooking wine shaoxiang

>> No.13793558

>>13793547
Look at the recipes, dumbass

>> No.13793562

>>13793558
This is the equivalent of complaining that there's butter in French cuisine.

>> No.13793567

>>13793532
>no matter how much you cope
Not involved in this conversation, but using that childish language undermines your credibility. I instantly think you're 15 years old.

>> No.13793571

>>13793562
>Only one has soy sauce.
>Moving the goalpost

>> No.13793596

>>13793571
I wasn't the one who posted that, and I don't care to go through 15 different posts but the "WHAT'S THIS??? SOY SAUCE IN JAPANESE FOOD?" argument is exactly like complaining that there's butter or cheese in French cuisine.

Of course there is, it's in everything. If you don't like it move along I guess there's a whole literal world of food besides that, I don't get why you're complaining and arguing about it though.

>> No.13793915

>>13791566
mirin is so based i started using it outside of asian cooking. Also fish sauce is more important than oyster sauce. sesame oil is also important. rice vinegar is needed too.

>> No.13794187

>>13792358
Japan being an island could be part of the reason
limited land for varied agriculture will limit food choices

>> No.13795392

Why is Japanese food taste the same?

>> No.13795397

Do van Jung or gochujang
Some sort of chilli bean paste.
I'd also recommend black bean sauce.