Tamari vs. Soy Sauce (& Coconut Aminos?)

Soy sauce is a celebrated cooking staple that was borne out of Eastern Asia. Over the years, soy sauce has spread to every country on the planet and some of these countries have even developed their own tasty alternatives. Today, I am going to talk to you about two such alternative options: tamari and coconut aminos. If you are unfamiliar with those two sauces, you’ve…

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What Is Tofu?

You may have heard of tofu in such dishes as mapo tofu of China, soon tofu of Korea, agedashi tofu of Japan, or dau sot ca chua of Vietnam. Tofu has made its way through Asia and down to southeast Asia eventually becoming important culinary staple throughout. In its many forms–silken, firm, tofu skin–cooked in many different–fried, raw, frozen, braised–it’s…

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What is Soy Sauce?

Soy sauce is made from fermented soybeans and is considered to be a staple condiment in kitchens throughout the world. Nominally associated with Asian food, I’ve found that soy sauce can make a delicious addition to a wide array of dishes. Known for being brown and salty, this briny and fermented sauce first originated in China more than 1,000 years…

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What is Fish Sauce?

If you’ve ever eaten in a Thai or Vietnamese restaurant, you’ve probably had fish sauce. It’s used as a seasoning for pad thai, pho and countless other delicious Asian dishes as well as in dipping sauce for egg rolls, noodle bowls like bun thit nuong, and more. This guide serves as a reference on this flavorful condiment for homes chefs…

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