Asian condiments were created to answer a burning question in the hearts of Asians everywhere: “What if my traditional meal isn’t spicy enough?” Some condiments are used for specific meals, like plum sauce, which is served with Peking Duck. Other condiments have huge fans that use them on every dish they can get their hands on. One particular condiment, wasabi, is so well-known it is the central subject in a Budweiser beer commercial. Some condiments are very pungent, though, which is a cause for complaint from Western dormitory and apartment dwellers when the aroma from the tables of Asian residents seeps through the entire building.

Here is a sampling of favorite Asian condiments. Make sure to ventilate your kitchen well before preparing them.

Wasabi - also known as “Japanese Horseradish”, this powerful green paste is traditionally mixed with Japanese soy sauce to accompany the consumption of sushi and sashimi. The burning sensation in the mouth offsets whatever flavor is induced by the raw fish. This iconic Japanese condiment has found its way as flavoring for snack foods and ice cream.

Raita – a yogurt-based dip that is mixed in with flavors and spices like chillies, cucumbers and onions. The fats in the yogurts help cool the palate from the searing effect of spicy Indian cuisine.

Bagoong - a Filipino condiment and ingredient made from the salting and fermenting of the anchovies or shrimp. It is similar to the odor and taste of anchovy paste. Bagoong comes the residue of the production of fish sauce. Lower-income families use bagoong as a stand-alone meal to flavor cooked rice, or as a supplement to steamed vegetable leaves.

Kimchi - a Korean side dish that  is traditionally made with Chinese (or Napa) cabbage, ground hot pepper, and brine. It is served with every Korean meal. Most Koreans have such a craving for Kimchi that a special “Space Kimchi” was developed to travel with the first Korean astronaut, and Koreans will often yell “Kimchi!” when taking photographs the way Westerners will yell “Cheese!”. You can try making your own kimchi from this simple Korean recipe.

Plum Sauce - a dark, sweet-savory sauce that accompanies Peking Duck, together with thin pancakes, and a strip of spring onion. You can read more about plum sauce and Peking Duck in this article Peking Duck Amuck.

Sambal – a Indonesian condiment made from ground red chili peppers. It is traditionally ground using an Indonesian pestle.

Fish sauce – a staple in Vietnam and other Southeast Asian countries, this condiment is extracted from fish that has been allowed to ferment. Only small, fresh fish makes the best fish sauce, as denoted by the clear color and good quality smell. The process to produce fish sauce is by first keeping both fish and salt in wooden boxes to ferment for 3 to 6 months, then slowly pressing to yield the salty liquid.

Sriracha - Thai-style hot sauce, it is made from sun-ripened chili peppers, vinegar, garlic, and salt. It is frequently used as a dipping sauce, especially for sea food. You can usually find it contained in a squeeze bottle.

Have you tried any of these Asian condiments?

Posted in Asia, Food

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