Do you know that in Chinese culture, if a fish, duck or any small animal is served, the head of the animal is directed towards the eldest member of the family or at the guest of honor?
Buckwheat noodles are a must-buy item at our Asian grocery store. Also called soba noodles, they are perfect for lazy weeknight cooking. Try both thin cut and thick cut varieties of these noodles.
Coriander or Cilantro or Chinese parsley is an important ingredient in many Asian dishes. This herb is native to Southern Asia and is used in curries, stews, salsa, and soups.
Can you list the “Eight Culinary Cuisines” of China? Well, they are Anhui, Fujian, Cantonese, Hunan, Shandong, Jiangsu, Sichuan, and Zhejiang cuisines. Have you ever tried any of these cuisines?
Do you know that rice is considered central to Korean cooking? In fact, in the Three Kingdoms Period which is considered to be the late Iron Age, rice was used to pay tributes and taxes.
Do you know that Chinese people rarely eat any raw meat? Their meat is prepared and cooked in many ways - stir-fried, boiled, stewed, poached, roasted, baked, or pickled. Pork is the most commonly consumed meat in China.
If you have some dietary fundamentals you like to follow, keep in mind that many Asian recipes are centered primarily on vegetables, with meat being a complementary, rather than a primary, ingredient.
We draw our inventory from throughout the Asian world, and have items from every culture. If you're planning a dinner party for family or friends, we have something for every palate.
Have you ever made the classic Vietnamese sandwich Banh Mi? Using a French baguette as the holding area, fill it with a delightful blend of ingredients including pickled carrots, cucumber, jalapenos, and whatever else you might like.
White Radishes are a popular Asian vegetable ingredient that tastes crispy and has a sweet, fresh flavor with a little bit of a spicy bite. They are commonly used in stir-fries, stewed in soup with meat, or pickled with sauce.
India is rightly called the Land of Spices. Do you know that no other country in the world produces as many varieties of spices as India?
According to Indian Food Theory, food has 6 different flavors: sweet, salty, bitter, sour, astringent and spicy. Authentic Indian food is a perfect balance of all 6 flavors, with one or two flavors standing out.
Wasabi is a produced by grinding the root of Japanese horseradish, and is used as a condiment. Its “heat” is different from chiles whose bite comes from the presence of capsacin, and is measured in scovell units. Wasabi affects the nasal passages.
For many, the signature dish of Vietnamese cuisine is Pho, and there is much discussion over the correct pronunciation. Some pronounce it as “foe”, some say “fuh”, while others say “fa.” They all agree on one thing though, it means “delicious.”
In Asian cooking traditions, preserving the integrity of the ingredients is of major importance. Cooking them to that perfect moment to bring out their best flavors is the best way to enjoy them.
If you are a fan of dipping sauces, then come see us. We have an extensive array of tasty sauces that have been carefully crafted to enhance the flavors of all the foods that are dipped, dunked or swirled in them.
There is a difference between lo mein and chow mein, and it refers to how the noodles are prepared. Lo mein are boiled and then tossed with other ingredients. With chow mein, the ingredients are stir fried first and served over either soft or crisp noodles.
Doenjang is the paste created during soybean fermentation when making ganjang. It is quite versatile, serving as a condiment, a flavoring, or used for dipping – depending on the nature of the meal it accompanies.
Fresh coriander is an important ingredient in many South Asian dishes including curries, stews salads, dips, sauces, and soups. Also known as Chinese parsley or Cilantro, it imparts a delicate and fresh flavor to a dish.
Wheat noodles and rice are the main staple diets in northern China and Southern China respectively. Restaurants in southern China also offer noodles, but they are usually rice noodles.
Coconut milk is another popular South Asian ingredient used in a variety of dishes including curries, soups, and desserts. While it is used all over Asia, it is particularly popular in India, Thailand, Malaysia, Indonesia, and Singapore.
Kimchi, a side dish made of salted and fermented vegetables, is a staple of Korean cuisine. It is so popular that an average Korean adult eats more than a quarter-pound of kimchi every day.
Tofu, an ingredient made of condensed soy milk, has been a staple in Asian cuisine for over 2000 years. It is low in calories, contains a relatively large amount of protein, and its mild flavor blends perfectly in different recipes.
Did you know the term 'ghee' was originally derived from the Sanskrit word for 'sprinkled'? Ghee is essentially butter with the milk solids separated and removed.