I would say one of the trickiest things about going into any market is picking the right brand. All brands are not created equal; anything else is a lie. For the dishes coming out of my kitchen, I’m not going with the Trader Joe’s or Publix Knockoff. Highly preferred when the brand is in another language than English based on the ingredient I’m looking for, and that’s a general rule. Below is a welcome into part of my pantry. This way when you go to your Asian market, you’re not just looking for any ol’ sesame oil, but one that I’m suggesting that I’ve tasted, tested, and use regularly. Let me know in the comments if you have any questions.
From left to right: Sesame oil, low sodium soy sauce, dark soy sauce, oyster sauce
From left to right: Ponzu, Shao Xing Cooking wine, rice vinegar
From left to right: Shrimp paste (base for curries or seafood soups), Vietnamese fish sauce
From left to right: Sesame oil (I’m a sucker for packaging and this won me over in design, aroma, and taste), 3 types of sesame seeds, the middle: toasted sesame seeds, and another sesame oil
From left to right: Palm sugar (used in a lot of Thai dishes as sweetener), MSG (understand that the campaign against MSG in the 80s/90s was rooted in discrimination - check out more at KnowMSG, and gochugaru (spicyyyyyy and flavorful!)
Pictured: Pork Floss - great in scrambled egg dishes, fried rice, or on top of scallion pancakes
From left to right: Oyster sauce, Sweet Chili sauce, sriracha the OG, and Kewpie Mayo! Best mayo ever - I don’t even like mayo nor will I eat it unless it’s this one or I make it myself.