MIRIN - Mirin  or sweet rice wine is a sweet and syrupy liquid used as a seasoning and glazing agent. Just like soy sauce, it is one of the most important condiments in Japanese cuisine. Similar to sake, mirin is also a type of rice wine but with lower alcohol content .Mirin is often used as a component to make different dipping sauces for a variety of Japanese dishes, including noodles, sashimi, tonkatsu and tempura. Mirin's high sugar content makes it ideal for creating glazes, sauces, marinades and dressings.

NATTO - Natto  is a traditional Japanese dish consisting of fermented soybeans and characterized by a slimy, sticky and stringy texture.

It’s easily recognizable by its distinctive, somewhat pungent smell, while its flavor is commonly described as nutty.

In Japan, natto is typically topped with soy sauce, mustard, chives or other seasonings and served with cooked rice.


OKONOMI - Okonomi  sauce is a descendant of Worcestershire  sauce, but it is far sweeter and less salty than its British ancestor. This is because Worcestershire's main ingredient and the source of its powerful umami flavor is anchovies, while okonomi sauce's main ingredient is dates. Worcestershire sauce also uses tamarind, which has a taste that is both sweet and sour, while okonomi sauce uses raisins for a milder flavor. It's much thicker than traditional Worcestershire sauce. Okonomi sauce goes great on everything! Not just limited to okonomiyaki, okonomi sauce is great on burgers and steak, as a dip for veggies and meats, in soups and as a marinade or stir-fry. Just like BBQ sauce, its sweet, smoky flavor adds an extra element to just about any food you're enjoying.


PAPPADUMS - Pappadums are delicious traditional crispy flatbreads made from lentil flour. They are the perfect complement to a curry, can be enjoyed as a snack on its own, or simply with chutneys and pickles. 

In a pan heat about 250ml vegetable oil in a deep frying pan or wok until it is hot. Slide a papadum into the pan and, with the assistance of two spatulas, gently press the edges down to retain the shape. The pappadum should cook in seconds.


RAMEN - Ramen  is a Japanese noodle soup dish that's widely popular in Japan and throughout the world. Though there are thousands of variations, the dish consists of a broth base, long thin noodles made from wheat, and an assortment of toppings. There are four basic categories of ramen, and each one is distinguished by the type of broth the soup is made from. Shoyu, Shio, Miso And Tonkotsu.


SHIRATAKI - Shirataki  are translucent, gelatinous Japanese noodles made from the corm of the konjac yam. They are part of traditional Japanese cuisine, but they are also appreciated by people with allergies or intolerances to wheat, gluten or eggs, or by people on a diet because of their low caloric value. They are made from 97% water and 3% konjac, which contains glucomannan, a water-soluble dietary fiber. They are very low in digestible carbohydrates and food energy, and have little flavor of their own. The word shirataki means "white waterfall", referring to the appearance of these noodles.


TAMARI - Tamari  (or tamari shoyu) is a Japanese sauce made from fermented soybeans. It has its own distinct flavor, mainly because it is made differently from all other soy sauces.  It's vegan and gluten-free since it doesn’t contain wheat. The difference in ingredients results in tamari having a richer flavor, thicker consistency, and darker hue than a typical Chinese soy sauce.  You can substitute tamari for soy sauce, and vice versa.


UBE - Ube  is a purple spud related to the orange sweet potatoes. It has darker skin and deep purple flesh. One of the main differences between sweet potatoes and ube are the type of antioxidants associated with their color. It is also a good source of complex carbohydrates. Ube has a more of a mellow, nutty, vanilla-like flavor. Heavenly in desserts!


VINDALOO -  Vindaloo  is one of the most popular Indian dishes that originated in the Goa region of India. It’s a heavily spiced dish that can be vegetarian or that can contain things like pork, chicken or tofu. Indian vindaloo tends to be fiery hot and spicy due to the chilies! Typically, vindaloo is made up of vindaloo sauce, which is usually made from caramelized onions, curry paste, coconut milk, vinegar, ginger, chilies, jalapeno, garlic, chickpeas, lentils, and other spices like garam masala, salt, pepper, paprika, and turmeric.


WASABI - Also known as "Japanese horseradish," real wasabi  comes from a plant that belongs to the Brassicaceae family, which typically encompasses other types of radishes, horseradishes, and mustard plants. You’ve probably seen it served up as a pale green paste to be paired with pieces of nigiri sushi or slices of sashimi. As the plant is only native to Japan, wasabi is one of the most expensive crops in the world. thus increase its price and decreased availability outside Japan, the western horseradish plant is generally used in place of the Japanese.  


XO - XO  Sauce is an iconic condiment hailing from Hong Kong, made from dried seafood (namely, dried shrimp and scallops, AKA “conpoy,” salty Jinhua ham, shallots, garlic, chili, and oil). “XO” is actually a Hong Kong shorthand for high-quality, prestige, and luxury. The easiest and most delicious way to eat it is on a bed of plain rice or noodles, perhaps with a pile of veggies of your choice on the side.


YENTAFO - Yen Ta Fo  (เย็นตาโฟ) is a distinctively pink noodle dish in Thailand. The pinkness comes from the fermented soybean paste that’s added to every bowl.

When combined into the soup mixture, it gives a lightly sweet, almost flowery essence to the broth. 


ZHENJIANG - Zhenjiang or Chinkiang  vinegar is a rice-based black vinegar widely used in Chinese cuisine. It takes its name from the city of Zhenjiang in Jiangsu province. Chinese black vinegar has two primary ingredients: glutinous rice and malt vinegar.
is a popular condiment in Chinese cooking because of its umami flavour. A very versatile dip, a little bit adds a lot of tang to your dishes. These are some popular uses for it: cold appetisers, braised meats and fish and in combination with some chilli oil works as a dipping condiment for dumplings.