Is Japanese soy sauce the same as the Chinese version?
Cajetan: Soy sauce is most commonly used in Japan and China, although it is also a major condiment in Malaysia and Indonesia, where, unlike other varieties, it also comes in a sweet version. Depending on the country of origin and the recipe, the sauce varies in consistency and flavor. In China, two main sauces can be distinguished: bright i darkBoth are produced through a fermentation process, where light soy sauce ferments for about 4-6 months. It is thinner and much better suited to boiled and stir-fried dishes, poultry, and veal. Dark soy sauce ferments for an additional 3 months and is thicker, more caramelly, with a more intense flavor, but also slightly less salty. It pairs perfectly with red meats, giving them a beautiful golden color. It is used in marinades, stews, and roasted dishes.
Thomas: There are 5 types of soy sauce in Japan, but the most common is koikuchi – a basic and versatile sauce with a dark color and thin consistency. It's more delicate than Chinese sauce and can be used to season soups (a bit like Maggi, which we all know – laugh), in salad dressings, as a dip, or as an ingredient in marinades. It's, of course, an essential accompaniment to sushi.
Besides soy sauce, which is probably the most famous Asian sauce in the world, what other sauce would you recommend to someone who is just starting their adventure with Asian cuisine?
Thomas: I think it's very "aromatic" fish sauce It has to be on the list of Asian essentials. It's the most important spice in Thailand, Vietnam, and Cambodia. While the smell of fermented fish isn't exactly tempting, fortunately, we don't drink fish sauce straight from the bottle; we add it to our dishes. During cooking, the fishy smell disappears, and dishes become more vibrant and take on a completely new dimension. Considering that House of Asia fish sauce is composed of 94% anchovy extract, in addition to its flavor, it's a source of high-quality protein and enriches our dishes with valuable vitamins and minerals.
Cajetan: For those with a sensitive sense of smell, I suggest holding your nose and exploring the use of fish sauce. Adding it to a dish will eliminate the initial strong, fishy smell next time. It's a must-have addition to Thai dishes, replacing salt and imparting a heavenly aroma. It's not only perfect for cooking things like curry or stir-frying, but also makes a great base for dressings. Just add lime juice, coconut sugar, a few chili flakes, mix with mango, and cilantro, and you've got a fresh and perfectly seasoned salad.
We've already learned the basic Asian sauces. What else is worth having in your kitchen cabinet?
Thomas: I love spicy flavors. I always have Thai on hand. SrirachaThe name of the sauce sounds funny, but if you like chili peppers, this is the sauce for you. It can be used as a dip for vegetables, enhances the flavor of soups and fresh spring rolls. In Poland, it's a common addition to sushi. This is SRiracha It's mixed with mayonnaise and added as a garnish and a spicy touch to sushi. However, if you prefer a bit more subtle spiciness, chili sauce with garlic and/ or ginger It's a hit. It replaces ketchup in sandwiches and is a great addition to meats and salad dressings. I find a place for Thai traditions like pad Thai, but I don't always have the time and ingredients to prepare the paste, so ready-made paste House of Asia stands and waits for its time, which often comes in the evening when I can easily throw a few shrimps, pieces of tofu, rice noodles into the wok and in a few moments I am transported to the atmosphere of Thailand.
Cajetan: My kitchen is full of curry pastes. I sometimes make them myself, but most of the time, when I don't have all the ingredients and unexpected, always hungry guests knock on the door, I use ready-made ones. This way, preparing a Thai curry takes me about 15-20 minutes. The spiciness varies for me, depending on the day (laughs). My favorite is Massaman curry – Strongly aromatic, delicately scented with cinnamon, and not too spicy, it pairs well with poultry, but is also perfect with beef and in vegetable curries, such as pumpkin. Curry pastes are quite versatile. They can also be used as a marinade. Simply add coconut milk, rub over the meat, and grill, or add a little to a dressing.
Asia can be discovered in every cuisine; a few ingredients will transform our dishes into more aromatic and exotic dishes. Check out the recipes Kajetan and Tomek have prepared for you and transport your taste buds to Thailand, China, or Japan.