Asian

Pappadum is an Indian flatbread. Typically, it is prepared using black gram bean, rice, or lentil flour with salt and peanut oil added. The ingredients are made into a dough and formed into a thin, round shape similar to a tortilla. As the dough is prepared, the papadum is seasoned with black pepper. Papadums are cooked by deep-frying in oil, which causes them to expand and crispen. They may also be cooked by roasting them over an open flame, or even in a toaster oven. Depending on the cooking method they may be either soft and moist or crisp in texture. Most often served as a complement to a main dish, they are also eaten as a snack or as an appetizer to be topped with chutney, various dips or salsas. Commonly made in different sizes, the smaller ones are for snacks and the larger variety may be used as a food wrap.

Pearl River Bridge Brand Superior Light Soy Sauce maintains the distinctive fragrance, aroma, delicious taste, and rich nutrition of soy beans. Inherited from our ancient ingredients and starters, our soy sauce takes more than 100 days fermentation process combining well selected soy beans with unique Sunshine, Water, and Air in Southern China. It is ideal for dipping, stir frying, marinating. It brings out the delicious flavor from food both for Asian Cuisines and American dishes.

Red Boat fish sauce is a secret ingredient used by professional chefs and home cooks around the world. A national treasure of Vietnam, Red Boat is made using traditional chemical-free fermentation methods, a unique two hundred year-old artisanal process using only the freshest ingredients!

Traditional HS Vietnamese Rice Paper is ideally suited for making wraps, salad rolls without frying or spring rolls and desserts. The wafer-thin sheets, made from rice flour and with a diameter of 22 cm can be used in many different ways and can be filled for example with minced chicken, shrimp or vegetables (vegetarian variety). HS Vietnamese Rice Paper & Black Sesame is low in calories and easy to digest. The slightly nutty flavor of black sesame gives each dish a unique flavor.

The sakura are added into already aging barrels of white shoyu, and left there to age an additional 1 year, in order to infuse the perfume and color of the blossoms.

A deep color, rich consistency and more complex bouquet when compared with shoyu, so it retains its flavor better in longer cooking styles. Full-bodied and savory, a little tamari goes a long way in marinades, vegetable dishes, stews, sauces and salad dressings. Traditionally brewed in cedar kegs, made using the same time-honored methods that have been passed down for generations. Country of Origin – Japan, Organic, Gluten-free. Ingredients: Organic whole soybeans, water, sea salt, organic distilled sake(water, rice, aspergillus oryzae), aspergillus oryzae

Used to make a wide variety of Asian noodle dishes, including the famous Pad Thai.These are excellent quality noodles that you will enjoy very much. The noodles should be soaked in warm (hot to the touch) water for about an hour or so depending on your preference.