Dijon mustard is the version of mustard associated with the city of Dijon in France. It’s a versatile condiment that you can use in sandwiches or as the basis for complex sauces. Dijon mustard is useful enough that you should …
Bonito flakes are difficult to replace in Japanese cuisine. The flavor of bonito flakes is unique and it plays such a major role in Japanese food that omitting it can ruin a dish. That said, bonito flakes are not always …
Raw sugar refers to sugar that has undergone only minimal processing, which means that it still has some of its natural molasses. Raw sugar can refer to different sugar types including muscovado sugar, but most often used to refer to …
Lotus root is a nutritious root vegetable that you can use in a number of Asian dishes, particularly those from China. It is best known for its striking lacy appearance when sliced. Lotus root is not particularly common in the …
Celery leaves are often ignored parts of the celery plant that are just as useful as the stalks. They have unique properties — such as the ability to work as a garnish — and are great sources of the celery …
Ponzu sauce is a Japanese seasoning sauce often served with sashimi, shabu-shabu, and other Japanese favorites. It offers a complex but light flavor profile that features fruity sweetness, bitterness, and umami. Ponzu sauce has not always been the easiest thing …
Shoyu is Japanese soy sauce and is arguably the most popular variety of soy sauce in the West. It is used in recipes for a variety of Japanese dishes and condiments. It’s great in gyoza dipping sauce as well as …
Tartar sauce began as an accompaniment for beef tartare and was originally made with hard-boiled egg yolks, vinegar, and oil. The modern version is a simpler sauce made with mayonnaise and relish or pickles. It is a popular condiment for …