A Guide to Know The Latest Asian Flavors And Condiments (2/2)

An important Chinese ingredients, these black soy beans are cooked and fermented with salt and spices, resulting in a pungent, soft bean with a distinctive salty flavor. This unusual item is used in steamed, braised and stir-fried dishes, giving them a rich, complex flavor. Stored airtight under refrigeration, salted black beans will last indefinitely. Fish sauce This clear, brownish, salty liquid made from salted, fermented fish is a staple in Southeast Asian cooking. It has a strong aroma and taste that dissipates significantly upon cooking. Fish sauce is traditionally used in dip-ping sauces, marinades, dressings and other sauces. Kept in a cool, dry place, it will keep indefinitely. Miso A fermented soy bean paste that is an essential Japanese flavoring ingredient, miso is available in a variety of flavors and colors. It is used in sauces, soups, marinades, dressings, dips and main dishes. It should be stored airtight under refrigeration. Coconut milk Used primarily in Southeast Asian cooking, coconut milk is actually not the liquid inside a fresh coconut, but rather the liquid extracted from the coconut meat by pressing. Used as a base for soups, stews, curries and desserts, coconut milk is readily available in cans. Once opened, it will keep for a few days under refrigeration. Oyster sauce Integral to Chinese cooking, oyster sauce is a dark brown, richly flavored sauce made from oysters, brine, soy sauce and spices. It is used as a seasoning agent, especially in stir fries, and as a table condiment. Oyster sauce imparts a rich, distinctive, savory flavor without any fishiness. Opened bottles or containers should be refrigerated. Sesame oil Used extensively in Japanese and Chinese cuisine, this highly aromatic and richly flavored oil ranges in hue from golden to dark brown. It is sometimes used as a cooking oil, but most often is used as a seasoning accent in stir-fries, dressings, sauces and marinades. Store in a cool dry place away from light.