Sauces and Ingredients

Dissolve a spoonful in warm water and add to soups at the end of cooking. Great for stir-fries, tofu dishes, or as a ramen broth base.

Gochujang is a mildly fermented chili paste great for bibimbap, meat marinades, spicy sauces or as a flavor boost in soups and noodles.

Tamarind paste adds a tangy-sweet note. Use it in Pad Thai, curries or sauces. Just mix with sugar, soy sauce and water for a perfect Thai-style base.

Dark soy is thicker and sweeter, adds color and depth. Light soy is saltier and lighter—best for cooking and stir-fry. Both serve different purposes.

Tonkatsu sauce is perfect over Japanese fried cutlets, sandwiches or okonomiyaki. Thick, sweet and fruity—like Japanese BBQ, ready to serve.

Sriracha Super Hot brings pure fire. Lao Gan Ma chili oil adds crunch and umami. Combine both in noodles, rice or fried chicken for full flavor.

Hoisin for marinades and wraps, Toban Djan for spicy tofu or wok, Chilli Garlic for stir-fry. Strong umami, ready to use straight from the jar.

Kewpie is a Japanese mayonnaise with a richer, deeper flavor than regular mayo. It’s made with rice vinegar and extra egg yolks, giving it a smoother, creamier texture. Popular in sushi, sandwiches, fried chicken, and Japanese salads, Kewpie adds more balanced and full-bodied taste to your meals. If you want a mayo with more flavor and less sharpness – Kewpie is the go-to choice.

Panko is a Japanese-style breadcrumb made from crustless white bread, known for its light and crispy texture. Unlike regular breadcrumbs, panko absorbs less oil, resulting in lighter and crunchier fried dishes. It's ideal for dishes like tonkatsu, tempura, and fried vegetables.

Sesame oil, especially the dark toasted variety, has a rich, nutty flavor and is used as a finishing touch in dishes. Add it at the end of cooking to stir-fries, soups, or salads for extra aroma.

Coconut milk is a creamy plant-based alternative ideal for people avoiding lactose or dairy. Made from coconut pulp, it’s widely used in curries, soups, and desserts. Rich in healthy fats, it’s perfect for vegans, dieters, or fans of Asian cuisine. Whether you're cooking Thai curry or baking dairy-free treats, coconut milk offers rich flavor and smooth texture—without compromise.

Sriracha is the world’s most popular mild chili sauce of Asian origin, made from red chili peppers, garlic, vinegar, sugar and salt. Originally from Thailand, it rose to global fame thanks to American production and is now a kitchen essential for pho, ramen, sushi and spring rolls.

With its thick texture and balanced flavor, sriracha is used in everything from stir-fries and soups to burgers, sandwiches and fries. If you're looking for a spicy sauce that enhances flavors without overpowering them, sriracha is your go-to condiment.

Rice paper is a thin, translucent sheet made from rice flour and water – naturally gluten-free and ready to use without cooking. While traditionally used for fresh spring rolls, a new food trend is taking over in Croatia: burek with rice paper. Simply soak the sheet in water, fill it with your favorite ingredients (like cheese or minced meat), fold and pan-fry until crispy and golden.

Soy sauce is a salty, fermented liquid seasoning made from soybeans, wheat, water, and salt. Through fermentation, it develops a rich umami flavor that adds depth and balance to a wide variety of dishes.

It’s commonly used in Asian cooking, including stir-fries, fried rice, soups, noodles, vegetables, and meat, but it’s also found in modern home kitchens around the world. It can be added during cooking or used as a table condiment.

There are different types – light soy sauce is thinner and saltier, while dark soy sauce is thicker, slightly sweeter, and used to add color and richness, depending on the dish.