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Condiments

Tamari: The Original Soy Sauce

Tamari

Tamari is a kind of soy sauce made with soybeans but little or no wheat, unlike regular soy sauce. Originally, tamari was the term for the liquid that flowed to the bottom of the barrel as miso was compressed and …

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Categories Condiments

Soy Sauce: The Most Important Chinese Condiment

Soy sauce

Soy sauce’s origins are in China where it began as a soy paste called jiang. Jiang was made from fermented soybeans but in the Zhou Dynasty, the term included all kinds of preserved foods including meat, grain, and seaweed. Later …

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Categories Condiments

Fish Sauce: An Ancient Vietnamese Condiment

Fish sauce

The purest form of fish sauce has two ingredients: salt and fish. In most cases, the fish in question are anchovies but mackerel or salmon are used in some variations. Fish sauce dates back to Ancient Greece and Rome. In …

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Categories Condiments

Mustard: A History Of Sharp And Tangy Flavor

Mustard

Mustard comes from the mustard plant, which is a member of the Brassicaceae family along with cabbage and broccoli. The mustard condiment is a combination of mustard seeds and a liquid. Mustard seeds do not become pungent until they are …

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Categories Condiments

Ketchup: A Vietnamese Condiment

Ketchup

Ketchup is often cited as the all-American condiment, especially when compared to other popular ones like salsa, but how American is it? It turns out its origins aren’t American at all. Ketchup was invented in Asia. Its name is the …

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