Let's learn a little more about the differences between these frequently used products!



YAKITORI vs TERIYAKI

Yakitori and Teriyaki sauce are very similar in the way they are made. Both use sugar and soy sauce. The difference is that mirin is also included in yakitori sauce and a little honey is added to teriyaki. Teriyaki is also a little more seasoned adding ginger and garlic to the mix. Simply speaking, Yakitori sauce is categorized as a Teriyaki sauce. The main difference is that Yakitori sauce is only used for grilled chicken in Japan. There’s no need to marinate the chicken. Teriyaki sauce is used for a wider variety of grilled meats, vegetables and tofu, and is used as a marinade as well as a cooking sauce. 


SAKE vs MIRIN

Sake is made from rice and water.  Although it is commonly referred as Japanese rice wine, it is made through a brewing process similar to beer. Mirin, also known as sweet Japanese rice wine, is a syrupy liquid that is used as a seasoning and glazing agent. Although both sake and mirin are alcoholic products, mirin is only used mainly for cooking whereas sake can be used for both drinking and cooking. One of the main differences is sake contains higher alcohol and lower sugar contents, while mirin has a higher sugar content and lower alcohol content. Sake is often added earlier in the cooking process to allow some of the alcohol to evaporate. 


 RICE FLOUR vs GLUTINOUS RICEFLOUR 

Rice Flour and Glutinous Rice Flour are made from white rice, and so, are white in color. Both are finely milled flours with a powdery texture. Rice Flour can be substituted for wheat flour in most bread and cake recipes. However, because of the lack of glutens, additional ingredients such as Tapioca Starch or Potato Starch are usually added to give foods a softer, doughy consistency.

Glutinous Rice Flour becomes very sticky when heated and has a uniquely chewy texture. As such, it’s a common ingredient in dumplings and many Asian desserts. Glutinous Rice Flour also makes an excellent thickener for sauces and gravies.


 MISO vs DOENJANG


Miso paste and Korean soybean paste (Doenjang) are fermented soybean pastes that are very similar in flavor and texture.  However, there are a few key differences.

The most traditional and basic ingredients for Korean doenjang include salt, water, and soybeans. Japanese miso can potentially contain many different types of ingredients depending on the variety of miso! 

 Korean doenjang always has a salty and earthy flavor that is bold and savory. On the other hand, Japanese miso has a variety of different flavors depending on the ingredients! So Miso can be milder, smoother and sweeter.

Is there a difference between pure sesame oil and toasted sesame oil?


PLAIN vs TOASTED SESAME OIL 


Plain sesame oil, which is pressed from raw sesame seeds, has almost no color, flavor, or scent. It also has a high smoke point, which makes it a good cooking oil. By contrast, toasted sesame oil is deep amber to brown in color, with an intensely toasty, nutty aroma and flavor and a much lower smoke point. Darker in color than regular sesame oil, toasted sesame oil is pricier, too, but a little goes a long way. Don't use it for frying; since it already has such rich flavor, heating it again will give it a burnt, slightly bitter taste. Instead, drizzle it sparingly over foods, as a condiment, just before serving them.