A taste of our ingredient library — featured here are the ones used in our online recipes.
Steamed Fish Soy Sauce
This specialty soy sauce is specifically formulated to elevate Cantonese-style steamed fish dishes. Sweeter and milder than standard ligh...
Bean sprouts
Bean sprouts are crisp, tender shoots germinated from beans—most commonly mung beans—that are packed with essential vitamins and antioxid...
Pho Vietnamese Beef Flavor Paste
This concentrated savory paste blends authentic Vietnamese spices and aromatics to easily recreate the rich, comforting depth of traditio...
Japanese curry
Japanese curry is a rich and comforting home-style dish, slow-cooked with curry roux blocks, tender meat and vegetables. Milder and thick...
thirteen-spice seasoning
Classic thirteen-spice seasoning, scientifically blended with thirteen carefully selected spices, rich aroma, and rich flavor layers
Chinese chili oil
Chili oil is used to make sauce, to enhance the aroma
Rice Noodles (Flat / Thin)
Made from rice flour — gluten-free. Soak in warm water before using (do not boil). Thin (vermicelli) for spring rolls; flat for Pad Thai.
Dashi Stock
Japanese umami stock made from kombu and bonito flakes. The flavour backbone of Japanese cuisine. Instant granules (Hondashi) are conveni...
Miso Paste
Fermented soybean paste — the base of miso soup and many Japanese marinades. White (shiro) is mild; red (aka) is stronger.
Soft Tofu (Silken)
Very delicate, custard-like tofu. Falls apart if handled roughly. Perfect for Mapo Tofu.