Pantry Staples

For convenience and accessibility, I linked products (chosen at my discretion for quality & cost), with some price options (by weight, for direct comparison), and substitutions for dietary restrictions. For context, I also gave descriptions of each item and why I consider it a staple, plus a few ~fun facts!~ sprinkled in for good measure, as I do. But, feel free to ignore me and just go for the links below.

GLOSSARY

Sauces & Seasonings	Light Soy Sauce, Chili Crisp Oil, Rice Vinegar, White Miso Paste, ShaoXing Wine, Mirin, Black Vinegar, Fish Sauce, Oyster Sauce
Stock Bases	Kombu, Dried Shiitake Mushrooms, Dried Bonito Flakes, Dashi Packets / Powder
Spices / Aromatics	Toasted Sesame Seeds, Chinese Five Spice, Nutritional Yeast, Smoked Paprika, Er Jing Tiao Dried Chili, White Pepper
General / Other	Kosher Salt, Cooking Oils, Flakey Salt

DISCLAIMERS _{(are annoying to read, but.. are also there for a reason)}

Disclaimer 1: Since most are affiliate links, I’m not not down for (and am very appreciative of <3 ) purchases made through them, as I make a small commission. However, I’d also encourage you to use this page as a guide and visit an Asian grocery store if accessible! There’re more pantry items to explore, a lot of fun produce, plus supporting local Asian businesses is a good look.

Disclaimer 2: If you have none of these, I’d recommend getting comfortable with just a few to start. That way, you don’t get overwhelmed and then frustrated when half of them are still unopened 3 months later (I might be projecting here but-). Within each category, I put them in order of what I would personally prioritize.

Disclaimer 3: These are pantry staples based on my personal eating preferences, the overall ideal being to ~eat the way my ancestors ate~ – for personal health, environment, and indigestion reasons (idk man but lactaid don’t always work for me).

I don’t have a specific diet and will eat pretty much anything when out and about (per convenience, curiosity, and cravings), but I find plant-based recipes the most entertaining to cook because of the room for creativity. Like, how to get something that’s rich, savory, unctuous (I just love this word), and texturally satisfying, without making everything about fats, meat, and frying.

That sounded so shady but I mean no disrespect to the culinary deliciousness I consume from others. This is also partly because I still don’t know how to cook a steak and the concept of frying is usually too overwhelming for me. c:

Out of convenience, my dishes usually come out as “Asian Fusion” – drawing flavor inspiration from the Chinese food I grew up on mixed with other Asian cuisines, and applying these to whatever other ingredients I have access to locally. Other than it being a part of my heritage, Asian-style cooking is ideal for me because, traditionally, rich animal products were hard to come by in Asian cuisine, and meat is almost never the majority of a meal – more so used in small amounts to add flavor. Yet, China (and all of Asia) has a rich culture of food and culinary innovation, with endless combinations of delicious flavors and textures. A large part of this is from the condiments, many of which are, importantly, rich in umami – XiānWèi (鲜味) in Chinese. I think it’s relevant to note that most languages don’t historically have a word for this flavor, nowadays almost ubiquitously borrowing the Japanese term “umami”, which is to say that it wasn’t as recognized or emphasized.

That also sounded shady but I mean no disrespect to other cuisines that have their own techniques for deliciousness from which I draw frequently . This is just an objective explanation for why Asian foods have strongly savory flavors without an emphasis on animal products. c:

A drinking game concept that I don’t actually recommend for liability reasons: take a shot every time I write “umami” in this post.

The point here is that my pantry essentials – Sauces & Seasonings, Stock Bases, Spices / Aromatics, and General / Other – are based on these preferences. They’re the things I always reach for when I create my favorite meals. If we have similar preferences, these are things I’d recommend both to follow my recipes and for learning how to cook in general. If we don’t, now you know and can use this guide at your discretion.

SAUCES & SEASONINGS

SOY SAUCE (LIGHT)

I feel like this one’s self-explanatory, so I won’t patronize you.

1. Soeos Organic Soy Sauce ($0.93 / Fl oz.)
2. Kikkoman Japan Made Soy Sauce ($0.26 / Fl oz.)
3. Gluten-free Sub: San-J Tamari ($0.53 / Fl oz.)
4. Soy-free Sub: Coconut Aminos ($0.84 / Fl oz.) (note: is sweeter and has a lot less sodium, so may have to add salt to taste when subbing for soy sauce )

But, a note for context: “Light” Soy Sauce is just your standard soy sauce, not usually labeled “Light”. Then there’s “Dark” Soy Sauce, which is thicker, less salty, and has a deeper, molasses-kinda’ flavor. It’s more so for aesthetics, giving food a rich, pretty color – like HóngShāoRòu (“Red Braised Pork”), Chinese Tea Eggs, and Scallion Oil Noodles. Flavor-wise, it can be reasonably subbed with ~0.5 the amount of Light Soy Sauce, so I don’t consider it a necessary staple.

CHILI CRISP OIL

If you know or follow me you’re likely aware I cannot shut up about chili crisp oil. But that’s because I care about you. And your taste buds. It’s not just heat we’re going for here, it’s the combination of delicious aromatics, rich but balanced savoriness, satisfying crunchy bits… and it doesn’t hurt that that bright red lil’ drizzle looks cute as heck over anything. All conveniently bottled in a jar of spoonable joy. :’)

1. Fly By Jing Sichuan Chili Crisp Oil ($2.50 / oz.)
2. Lao Gan Ma Spicy Chili Crisp ($1.41 / oz.)

RICE VINEGAR

The purpose of any vinegar is to balance other flavors (sweet, savory, spicy, bitter, umami), through acidity. It “brightens” a dish, enhancing other flavors and adding a refreshing element_. Rice vinegar is probably my most versatile vinegar, pairing well with both Asian and non-Asian cuisines. It’s rather mild, with a subtle sweetness and delicate floral notes.

1. Marukan Rice Vinegar ($0.33 / Fl oz.)
2. The Rice Factory NY Kokoronosu Pure Rice Vinegar ($0.81 / Fl oz.)

WHITE/SHIRO MISO PASTE

Miso soup is a go to easy meal. I always have dashi in the fridge, so I just bring that to a simmer, toss in some veg, and a couple minutes + a whisk of miso later, I am happily slurping away. Sometimes I’ll add noodles and crack an egg in the mix as well if I’m not too hangry. I go through fixation periods of eating miso soup everyday for a month, which is reason enough for it to be a staple. But, I adore miso as well because it gives a lot of room for creativity.

Of the many varieties, white miso (appears golden beige) is both the most commonly available and the most versatile. It has a more delicate flavor overall that pairs well with all kinds of cuisines, and is a blend of rich umami and smooth sweetness that works for both savory and dessert dishes. I’ve used it in salad dressings, pasta sauces, compound butters, marinades, cookies… and can think of a million more things I wanna’ try with it.

1. Hikari Organic White Miso ($0.84 / oz.)
2. Hikari White Miso (0.50 / oz.)

SHAOXING (SHAOHSING) RICE COOKING WINE

This is one of the less acknowledged Chinese condiments, and one I feel is very much underrated. It has a rich, complex aroma and the flavor it adds is hard to describe butttt here we go: earthy, nutty, subtle sweetness and acidity, caramel-ly, umami, slightly astringent (but in a pleasant, balanced way)… when you try it yourself lemme’ know how I did with that.

But for those who know, it’s the not so secret key flavor to getting restaurant-style Chinese food.

(no, the secret is not MSG. well, maybe only a little bit of it’s MSG. actually on that note, you should also get MSG b/c it makes plant-based foods / literally anything better).

I use it in marinades and braises (for veg and all proteins), to flavor sauces, to deglaze at the end of stir frying pretty much anything (it works remarkably well to remove fishy / gamey tastes), among other things.

1. Soeos ShaoXing Cooking Wine ($0.69 / Fl oz.)
2. Qian Hu ShaoHsing Cooking Wine ($0.39 / Fl oz.)
3. Decent Subs: dry sherry or Japanese/Korean wines (sake/soju)
4. Halal Sub: especially for recipes that don’t require a lot of it, just use any kind of stock

CHINESE BLACK VINEGAR (ZHENJIANG / CHINKIANG VINEGAR)

I think this is my most commonly asked substitute, which I’ve given for convenience, but tis’ a shame because Chinese Black Vin has a very unique, very lovely flavor profile – rich and complex with woody, malty, and umami notes, full bodied tartness, and a slightly sweet finish. It’s less acidic than regular white vinegar, and is used on its own as a dip for dumplings, in tons of Chinese noodle sauces, in dressings / vinaigrettes, etc. etc. etc.

1. Fly By Jing 10-year Aged Black Vinegar ($1.18 / Fl oz.)
2. Soeos 3-Year Aged Chinese Black Vinegar ($0.83 / Fl oz.)
3. Decent subs: rice vinegar + a bit of soy sauce (will achieve the flavor balance with acidity + savory umami), balsamic vinegar kinda’ (some are very thick and sweet, so you could omit some sugar if a recipe calls for it)

MIRIN

Mirin is kind of Japanese sweet rice wine that adds rounded sweetness (duh), umami, and subtle acidity. It also helps other flavors better absorb and incorporate, so I often prefer it to sugar to add a more nuanced sweetness in marinades and dressings, and it also gives a pretty, glossy finish in sauces (think teriyaki).

1. Ohsawa Organic Mirin ($1.24 / Fl oz.) – small bottle, for some reason the bigger size is more expensive ($1.52 / Fl oz.)
2. Mitsukan Mirin ($0.67 / Fl oz.)
3. Halal Sub: Mizkan Honteri Non-Alcoholic Mirin ($0.62 / Fl oz.)

FISH SAUCE

I stg if you base your opinion of fish sauce only on the smell I will–… idk be bummed I guess. I’m all talk, but ~this is a judgement free zone~. So ya, maybe it’s a lil’ pungent upon first whiff, but that’s just because of the umami deliciousness that’s been uber concentrated per your convenience. It brings unbelievably delicious savory flavor while also bringing out the flavors around it (see, fish sauce is out here supporting the whole team, so we shouldn’t tear it down just cuz’ of a lil’ funky smell). It’s probably best known in nước chấm (Vietnamese dipping sauce with just fish sauce, sweetener, lime juice, and ~also some garlic and thai chili), but a splash of it to any savory dish makes a world of difference, and not just in Asian cuisines. As an example: since dairy and I don’t play well, I’ve used it paired it with nutritional yeast to mimic the umami-rich flavor of parmigiano (conceptually, obviously it doesn’t taste exactly like parm) in many an Italian-inspired sauce. And, it works. It works wonderfully.

1. Red Boat Fish Sauce ($0.82 / Fl oz.)
2. Three Crabs Fish Sauce ($0.51 / Fl oz.)
3. Vegan Sub: Yondu Seasoning Sauce ($1.37 / Fl oz.)

OYSTER SAUCE

Richly savory with sweetness to balance – if you could only add only one ingredient to fried rice or a vegetable stir-fry, this is it. It’s just a very convenient, well-balanced flavor bomb. So s/o Lee Kum Sheung for accidentally creating it, by forgetting a pot of oyster soup on the stove until it simmered down into a thick caramelized paste (relatable), that he then decided to bottle and sell under the now cult-classic brand Lee Kum Kee (not as relatable). On that note, whatever oyster sauce you get, make sure the first ingredient is oysters. Cuz’ like, we want oyster sauce. Not “water, fructose, and some oyster” sauce.

1. Lee Kum Kee Premium Oyster Sauce ($0.55 / oz.)
2. Vegan Sub: Wan Ja Shan Mushroom “Oyster” Sauce ($0.32 / oz.); in this case it’s ok that the first ingredient is not oysters.
3. Decent sub: fish sauce + sweetener (not as ~thicc~, but the flavor is decently emulated).

STOCK BASES

Dashi stock is my #1 “meal prep” – I make large batches in a stock pot to store in smaller containers and always have some in the fridge / freezer. If you’re getting started with cooking, it’s a more approachable stock (vs. stocks made from bones), has equally flavorful vegan options (kombu and/or shiitake), and it both enhances and adds to other ingredients’ umami.

If you’re unfamiliar, all of these have a somewhat pungent, or rather, unique smell – like fish sauce, it’s because the flavor’s been concentrated. The smell does not equate to the taste. 👍

TLDR below: all of these add umami & have cool health benefits.

KOMBU (DRIED KELP)

Adds a delicate umami and brings out savory flavors of other ingredients. Among its many health benefits, its high iodine content supports thyroid (metabolic) health, and it contains amino acids that help breakdown heavy starches like those in beans (i.e. if you’re vegan, this would be a great addition to aid digestive health).

1. Hokkaidu Rishiri Kombu ($4.66 / oz.)
2. Wel-pac Kombu ($1.47 / oz.)

KATSUOBUSHI (DRIED BONITO FLAKES)

Made from skipjack tuna that’s been dried, fermented, and shaved into flakes. Like fish sauce, it smells a lil’ fishy, which makes sense, cuz’ it’s made from fish (would be more concerning if it didn’t, no?). It’s high in inosinic acid (glutamate’s less-acknowledged umami enhancing bestie). Research has suggested that extracts from Katsuobushi stock improve mood and reduce mental fatigue via GABAA brain receptors, lower systolic blood pressure, and promote fullness and satisfaction (probs b/c it makes things taste better).

1. Tetsujin Jumbo Pack Katsuobushi ($2.44 / oz.)
2. Nishimoto Dried Shaved Bonito Flakes ($3.06 / oz.)

DRIED SHIITAKE MUSHROOMS

Drying concentrates shiitake’s already prevalent umami flavor, and makes it convenient to have on hand. Can be rehydrated in hot water to slice / mince for stir fries, soups, etc., the liquid from rehydrating can be used along or along with kombu to make vegan dashi, or can be blended dry to make a shiitake seasoning for convenient umami flavoring.

Note that there are different grades of dried shiitakes: the best quality are called Huā Gū (花菇) in Chinese – literally meaning “flower mushroom”, because of the pretty divotted pattern and thick cap. I’d recommend using these for any direct consumption (e.g., shiitake seasoning, using the cap in a stir fry), and the ones with a smooth top and thin cap for making stock (smooth top variety are comparatively cheaper in store, but on Amazon they’re more expensive… so I didn’t link them).

Fun fact! – in traditional Chinese medicine, Shiitake mushrooms have historically been referred to as an “elixir for life”. They’re thought to (with some modern research also suggesting that they) promote vitality, regulate the immune system (decrease auto-immune responses like inflammation and increase immune system functions against pathogens), and improve digestive health (cultivate “good” gut bacteria).

1. Naturaura Premium Japanese White Flower Dried Shiitake Mushrooms: ($2.31 / oz.)
2. Onetang Dried Shiitake Mushrooms ($1.56 / oz.)

DASHI PACKETS & POWDERS

For convenience, you can use stock packets (they’re like tea sachets) or powders, rather than the above whole dried ingredients. I also use the powders similarly / in place of chicken bouillon.

1. Maekawa Dashi Stock Packs: ($0.88 / oz.); instructions (are in Japanese so): 2 c water / pack, simmer 10 min
2. Vegan option: Kinjirushi Veggie Dashi Stock Packs ($5.66 / oz.)
3. Shimaya Dashi Powder ($3.54 / oz.); 1 stick / 600 ml water
4. Vegan option: Muso Vegan Dashi Powder ($3.29 / oz.) ; 1 tbsp powder = 2 c stock

SPICES / AROMATICS

TOASTED / ROASTED SESAME SEEDS (BLACK + WHITE)

While raw sesame seeds are nearly tasteless, roasting brings out their rich flavors, and I put this shi on erryyything. As a garnish it doesn’t add all that much flavor in such a small amount, but the hint of nuttiness pairs well with Asian flavors (tip: rub them between your fingers as your sprinkling to release flavor). Also adds a tiny bit of crunch, but mostly it’s just an aesthetically pleasing finish, tbh.

Black vs. White Flavor –

White sesame seeds have a rich nuttiness, but have comparatively lighter flavor, with a subtle sweetness that generally pairs better with savory foods.

Black sesame seeds are slightly richer and nuttier, and have a more earthy, bitter component that pairs obnoxiously well with sweets*, as well as savory.

*Another flavor balancing reference! Think how cacao, super bitter on its own, is perfectly complimented by sweetness. Bitter + Sweet = <3.

Nutrition –

Sesame seeds are high in fiber, which we all need more of. Additionally, the compound sesamolin in raw seeds gets is broken down through toasting into sesamol, a powerful antioxidant. They also contain sesamin, which is sold as supplement, marketed for its antioxidant / anti-inflammatory, metabolism boosting, and vitamin E retention effects.

1. Toasted Sesame Seeds, 16 oz. ($0.43 / oz.)
2. Toasted Sesame Seeds, 8 oz. ($0.99 / oz.)
3. Toasted Black Sesame Seeds, 16 oz. ($0.77 / oz.)
4. Toasted Black Sesame Seeds, 8.5 oz. ($1.18 / oz.)

More Sesame Stuff –

Toasted Sesame Oil ($0.98 / Fl oz.), and Another Option ($0.81 / Fl oz.): after chili oil, this is my favorite-est finishing oil. I just love this aroma / flavor, and a little goes a long way. As with all finishing oils, it’s not meant to be a cooking oil. Use it at the end, off the heat. Finishing oils don’t usually withstand heat well, as it destroys their lovely aroma molecules.

Then there’s White Sesame Paste ($1.07 / oz.), aka “(Chinese) sesame paste” (not the same as tahini), Black Sesame Paste ($0.85 / oz.), and Black Sesame Powder ($1.21 / oz.) – but these can easily be made by blending the seeds in a food processor or high power blender, can be easily made from whole seeds so I don’t usually buy.

NUTRITIONAL YEAST

Adds a savory, umami, slightly nutty flavor reminiscent of cheese. It fits perfectly between my preference for plant-based and Asian Fusion creations, and it’s a seasoning that can do no wrong in my eyes.

1. Bragg Nutritional Yeast ($1.17 / oz.)

SMOKED PAPRIKA

Like, it’d be lit if I had a grill as well as the competence to use it. But until then, smoked paprika is the mini cheat to add a scrumptious smokey flavor, plus aesthetic points for that pretty red color.

1. Bulk Smoked Paprika ($0.62 / oz.)
2. Smoked Paprika ($2.45 / oz.)

CHINESE FIVE SPICE

A fragrant blend of warming spices that works in both savory and sweet dishes (I use it instead of pumpkin spice for all things Fall). It’s a balance of sweet, savory, sour, pungent, bitter flavors, and fun fact! – in traditional Chinese medicine, each spice aligns with each of the 5 elements (earth, fire, water, metal, wood), and is believed to balance both mind and body.

1. Chinese Five Spice with Cinnamon, Star Anise, Fennel, Cloves, Sichuan Pepper ($6.99 / oz.)
2. Chinese Five Spice with Cinnamon, Star Anise, Fennel, Cloves, White Pepper ($2.55 / oz.)

GENERAL / OTHER

KOSHER SALT

The purpose of salt is to enhance other flavors (we already talked about this in the Rice Vin section so yeah you get the point) – it’s all about flavor balance. Unlike iodized table salt, it’s not iodized _{(wow, really? who woulda’ thought?)}. Salt was commercially fortified with iodine to prevent iodine deficiency in the 1900s, but nowadays that’s not really a problem nowadays. And since it has a slightly bitter, metallic kinda’ taste, Kosher salt is better for cooking in general.

Additionally, different salts have different shapes – Kosher salt has wider, coarser grains compared to table salt, which essentially means it’s less salty. It works better to gently season and enhance flavors, rather than kicking you in the face with saltiness after adding a pinch. Most recipes call for Kosher salt, so it’s just more convenient, but it can be subbed with about half the amount of table salt if that’s what you have on hand.

• Kosher salt ($0.25 / oz.)

High Heat Cooking Oils

I’m really picky about my oils not gonna’ lie. I just feel like a good oil has tons of health benefits – anti-inflammatory omegas, phytochemicals, necessary to absorb fat-soluble vitamins (i.e. if you ate a salad without oil, all ADEK vitamins would just pass right through ya). While poor quality oils on the other hand are devoid of micronutrients, many contain trans fats, and some research suggests that they increases inflammation. Hypothetically, most vegetable and seed oils could be processed in a way that preserves their quality and benefits, but most just aren’t. Ideally look for extra virgin as a sign that your oils are quality.

I have a (decently based) hypothesis that the biggest health benefit of making food at home vs. buying from a restaurant is the quality of oil. Restaurants, even “nice” ones almost always use canola oil, because it’s the cheapest. And a note per the “low-fat diet fad”, I think the problem is less ~consuming a lot of oil~, because good oils really are superfoods (a word I dislike, but that gets the point across), and more so ~consuming a lot of poor quality oils~.

SESAME OIL (UNREFINED / VIRGIN)

By unrefined I mean *not toasted*. It’s a lighter color (toasted sesame oil appears a deep amber) and has mild in flavor that works when recipe’s call for a “neutral” oil.

Additionally, has a high smoke point (i.e. doesn’t breakdown with high heat cooking), a healthy fat profile, and a very high and very stable antioxidant content (i.e. oil quality is better preserved against cooking heat, light and time, compared to other oils)

Sesame Oil (not toasted) ($0.84 / Fl oz.): healthier alternative to peanut oil

lighter color, high smoke point, healthy fat profile (higher in polyunsaturated and monounsaturated fats vs. saturated fats), also it has very high and very stable antioxidant content (talked about in sesame seeds section), meaning that the oil quality is preserved well, against cooking heat, as well as light and time, compared to other oils.

AVOCADO OIL

Avocado Oil: ($0.71 / Fl oz.): more common / widely available. Not quite as neutral a flavor as sesame oil, but it’s my alternate good quality, high heat cooking oil.

GHEE

High smoke point

• Ghee ($1.57 / oz.):

Flakey Salt: