I cook pan-Asian food at home almost every day, and I know the ingredient aisle can feel like a puzzle — twenty kinds of soy sauce, vinegars you’ve never heard of, herbs with no English name. This glossary is my quick reference for the bottles, pastes, grains, and fresh herbs I reach for most in my own kitchen. Every entry links to a full guide: what the ingredient is, what it tastes like, and how to use it.
A
- Asian Vinegars
- Black vinegar, rice vinegar, and the rest: which bottle to grab for dipping sauces, dressings, and stir-fries.
C
- Chili Oil
- How to make fragrant chili oil at home — and use it without scorching the spices.
- Crispy Shallots
- Golden fried shallots for topping congee, salads, and noodle bowls.
D
- Dried Shiitake Mushrooms
- How to rehydrate dried shiitake, and when they beat fresh.
F
- Fish Sauce
- How to read the label, what good fish sauce tastes like, and smart substitutions.
G
- Gochujang
- Korean fermented chili paste: what it tastes like, and what to reach for when the tub is empty.
L
- Lemongrass
- How to trim, bruise, and mince lemongrass so it actually releases its flavor.
O
- Oyster Sauce
- How to choose a good bottle, and where it shines beyond stir-fry.
S
- Shaoxing Wine
- The Chinese cooking wine behind great marinades and braises — plus swaps that work.
- Soy Sauce
- Light vs dark vs tamari: which soy sauce for which dish.
- Sticky Rice
- Soak, steam, serve: the essentials of glutinous rice.
T
- Toasted Sesame Oil
- A finishing oil, not a cooking oil: how to use it without burning it.
- Tofu
- Silken vs soft vs firm vs extra-firm: which tofu for which dish.
V
- Vietnamese Herbs
- A visual guide to the herbs of Vietnamese cooking, from Thai basil to culantro.
New guides go up regularly — check back as this list grows.