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…

Continue Reading

cut cubes of silken, soft tofu

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 (or the meat-filled version) 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…

Continue Reading

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…

Continue Reading

four different brands of fish sauce

What is Fish Sauce?

Fish sauce. The mere mention of this stuff strikes fear in the hearts of many. It’s an incredibly pungent, fishy concentrated liquid that even southeast Asian cooks knowingly handle with caution. A spilled bottle will undoubtedly leave a very stinky lasting impression. Like a lot of Asian foods in America, this potent flavor powerhouse suffers from the unfortunate stigma of…

Continue Reading