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As chefs, we’ve had the chance to cook with just about every pantry ingredient out there—but we’ll say this: Asian condiments are some of the most flavour-packed, transformative ingredients you can keep in your kitchen. These aren’t just sauces and pastes—they’re flavour builders. They’re the secret to why your homemade Pad Thai tastes like takeout!
Whether you’re new to Asian cooking or just looking to level up, this is your ultimate guide.
We’ve curated ten essential condiments that we personally use, love, and recommend, all linked right from our Amazon Canada storefront so you can stock your pantry with confidence.
Let’s dive in.
🥢 What Are Asian Condiments?
“Asian condiments” is a broad term that encompasses sauces, pastes, vinegars, oils, and fermented products used across cuisines like Chinese, Japanese, Thai, Korean, and Vietnamese. These ingredients bring depth, umami, heat, sweetness, and tang—all the flavours you crave when ordering from your favourite takeout spot.
🌶️ Our Top 10 Asian Condiments (and How to Use Them)
1. Aroy-D Red Curry Paste
This Thai red curry paste is no joke. Made with red chilies, lemongrass, galangal, and kaffir lime leaves, it brings both heat and bright aromatics. It’s the base for classic Thai red curry, sure—but we’ve also used it in everything from soup, to making a curry mayo to spicy scrambled eggs.
Chef tip: Sauté the paste in oil first to bloom the spices. Game changer.
2. Hikari Organic Miso Paste (White + Red)
White miso (mild and sweet) and red miso (stronger and saltier) are both made from fermented soybeans. Miso is a powerhouse ingredient—full of umami and loaded with gut-healthy bacteria.
Stir a spoonful into soup, salad dressings, and use it in a marinade for salmon or tofu.
Chef tip: Don’t boil miso! It kills the good bacteria. Add it at the end of cooking for the best health (and flavour) benefits.
3. Squid Brand Fish Sauce
This fish sauce smells intense—but trust me, the flavour it brings is worth it. Squid Brand is our go-to for its balanced saltiness and clean taste.
Use it in pad Thai, Vietnamese dipping sauces, or as a secret ingredient in soups and braises. Our easiest use? Simply marinate 2 lbs of chicken wings in 2 tbsp. of fish sauce for an hour or so. Throw on the grill or in the oven for the most ‘chicken-y’ flavoured chicken wings! And the pinch of sugar in fish sauce also contributes to browning 🙂
Chef tip: Add it early for mellow umami. Add it at the end for a punchier, saltier kick.
4. Huy Fong Sambal Oelek Chili Paste
This chili paste is a one-note wonder in the best way. It’s just chilies, vinegar, and salt—nothing fancy. But wow, it delivers.
Stir it into stir-fries, use it as a condiment, or mix it with mayo for a spicy sandwich spread. Our FAVOURITE recipe to use this chili paste is with our Chili Lime Shrimp. Get the recipe HERE!
Chef tip: It’s perfect for people who want heat without sweetness (unlike Sriracha).
5. Lee Kum Kee Premium Light Soy Sauce
Light soy sauce isn’t “low sodium” soy sauce—it’s a thinner, saltier version used for seasoning in Chinese cooking.
Use it for stir-fries, marinades, dipping sauces—basically anything. For the most authentic take-out experience at home, register for our Chinese Take-Out Cooking Class!
Chef tip: It’s your everyday soy sauce. Keep it near the stove.
6. Lee Kum Kee Premium Dark Soy Sauce
Thicker, sweeter, and less salty than light soy, dark soy sauce adds rich colour and depth.
We use it in braises, fried rice, and anything I want to look a little more caramelized and glossy.
Chef tip: Don’t use it alone—mix it with light soy for balance.
7. Soeos Mirin (Japanese Cooking Wine)
Mirin adds a hint of sweetness and acidity to Japanese dishes like teriyaki, sukiyaki, and donburi.
It’s great for glazing fish or adding to pan sauces. This is what we use for one of our favourite family meals: Chicken Teriyaki. Get the kids to cook this one for dinner!
Chef tip: A splash of mirin will mellow out overly salty dishes—like magic.
8. Marukan Rice Wine Vinegar
This rice vinegar is mild, slightly sweet, and totally versatile.
Use it in pickles, sushi rice, dressings, or to brighten up a soup. We prefer the one that is ‘unseasoned’, ie. without any added salt or sugar so we can control those flavours.
Chef tip: It makes a killer cucumber salad—just add sugar and sesame oil.
9. Kadoya Toasted Sesame Oil
Nutty, fragrant, and best used as a finishing oil, not for cooking.
Drizzle over noodles, salads, or use it to flavour broths and sauces. It is also perfect mixed with a little bit of mayo for a bahn mi sandwich!
Chef tip: A drop goes a long way—don’t overdo it.
10. . Lee Kum Kee Premium Oyster Sauce
Rich, savoury, and packed with umami, oyster sauce is a staple in Cantonese cuisine—and a must for stir-fries, marinades, and sauces. It adds depth and a touch of sweetness that rounds out salty and spicy elements beautifully.
We reach for it when we want glossy noodles, perfectly glazed veggies, or that elusive “takeout taste” at home.
Chef tip: Add it toward the end of cooking for maximum sheen and flavour. It’s the backbone of our beef & broccoli stir-fry!
11. Shaoxing Cooking Wine
A pantry essential in Chinese kitchens, Shaoxing wine is a fermented rice wine that adds deep, savoury complexity to stir-fries, marinades, and braised dishes.
When we first started making stir-fries at home in our late teens (early 90’s!) there was always something missing. Later in our cooking career we finally discovered the missing link–Shaoxing cooking wine!
Think of it like the Chinese version of dry sherry—but earthier, richer, and a little nutty. We use it in everything from ginger beef to simple fried to give dishes that elusive restaurant depth.
Chef tip: Always add it early in the cooking process so the alcohol burns off, leaving behind aroma and flavour. Just a splash makes soy sauce-based sauces sing.
🧂 Substitutions
- No miso? Try tahini + soy sauce for a nutty umami alternative.
- Out of fish sauce? Use Worcestershire (not the same, but it’ll add depth).
- No rice vinegar? Apple cider vinegar with a pinch of sugar works in a pinch.
- Low on mirin? A mix of white wine and sugar does the trick.
⚠️ What to Know / Avoid
- Avoid boiling sesame oil—the flavour degrades fast.
- Don’t confuse light soy sauce with reduced sodium soy sauce. Very different!
- Fish sauce smells strong—but tastes subtle when cooked in. Like your favourite stinky cheese or sauerkraut, it’s bark is stronger than it’s bite!
- Check the ingredient list—you want clean labels with minimal additives.
🧊 Storage Recommendations
- Miso, sambal, hoisin, and curry paste: Refrigerate after opening.
- Soy sauces, fish sauce, mirin, and rice vinegar: Store in a cool, dark cupboard (fridge optional, but prolongs shelf life).
- Sesame oil: Fridge is best for long-term freshness.
❓FAQ
Q: Are Asian condiments gluten-free?
Some are, but many soy sauces and misos contain wheat. Look for labels marked “gluten-free.”
Q: How long do these condiments last?
Most will last 6 months to a year if stored properly. Miso and fish sauce can go even longer.
Q: Can I mix Asian condiments from different cuisines?
Absolutely. Fusion is fun. Just taste as you go—balance is everything.
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