Know Your Asian Condiments?

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The sushi phenomenon has raised the bar in the U.S. for more traditional Asian cuisine and its authentic condiments. Soy sauce is the most common condiment found throughout China, Japan and much of Southeast Asia. The flavor of soy enhances foods, so it can easily be used to replace salt in soups, stews, dips and salad dressings. But authentic Asian flavors and condiments such as Vietnamese chili pastes, Japanese wasabi, Thai fish sauce, rice vinegars, sesame oils and Chinese five spice powder, are becoming staples and changing the way we eat and cook.

The Asian Condiment Bar:

Chili Paste: A blend of hot chili peppers, garlic, oil and salt that is commonly used in Chinese, Korean and Vietnamese dishes. Vietnamese chili paste is often hotter than Chinese. Can be used as a table condiment or in cooking.

Curry Paste: A blend of chilies and as many as 20 other herbs and spices. Curry pastes come in different colors-red, green or yellow-and have varying degrees of heat.

Fish Sauce: A salty, pungent liquid used as a condiment and flavoring. Fish sauce is a popular ingredient in Thai dishes. Thai name: Nam pla.

Five Spice Powder: A pungent mixture of equal parts of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Used often in Chinese cooking.

Mirin: Also referred to as rice wine. Mirin is a low-alcohol, sweet, golden wine made from glutinous rice. It adds sweetness and flavor to a variety of dishes, sauces and glazes.

Ponzu: A Japanese sauce made with citrus, soy sauce, rice vinegar or sake. Often used as a dipping sauce or as a marinade.

Rice Vinegar: Made from fermented rice and milder than most western vinegars, rice vinegar is used in many Japanese preparations including sushi rice and as a base for salad dressings.

Soy Sauce: A salty sauce made of fermented soybeans and roasted wheat or barley. Low sodium, organic and light varieties exist. Light soy is usually saltier. White soy or Shiro is lighter in color and has a subtle smoky salty flavor. Indonesian varieties are thicker and sweeter. Japanese name: Shoyu.

Tamari: A rich dark liquid pressed from fermenting soybeans that are brewed often without wheat. Less bitter than soy sauce, tamari imparts a smooth, strong flavor. Because it has a higher concentration of soybeans than ordinary soy sauce, it maintains its integrity when heated, making it versatile for soups and gravies. It can also be used as a dipping sauce for dumplings.

Wasabi: Commonly known as Japanese horseradish, wasabi is often mixed with soy sauce to make a dipping sauce for sushi or sashimi. Fresh wasabi is sold in root form or in a paste. It should not be confused with imitation powders that are bright green in color. True wasabi has an initial heat, and then dissipates to become sweet and smooth.