10 Delicious Asian Sauces & How You Can Cook With Them

A bento box is a Japanese single-portion boxed meal consisting of several different food types. Bento boxes have multiple compartments, allowing the preparer to separate the various foods into neat and aesthetically-pleasing portions. Bento boxes initially gained popularity due to their convenience and ease of preparation, and today they are a well-known food trend due to their variety of flavors, unique designs, and portability. Below, we’ll cover everything you need to know about bento boxes, including how to make one and how you can utilize popular bento box ideas in your establishment. Shop All Bento Boxes Use these links to learn more about bento boxes: What’s in a Bento Box? How to Make a Bento Box Bento Box Origin Bento Box Ideas What's in a Bento Box? Although there are different types and styles of bento boxes, most contain a starch, a protein, and an assortment of fruits and vegetables. One of the reasons bento boxes are so popular is due to the balanced nutritional profile they offer. With bento, the customer has access to several food groups, creating a well-balanced meal. Due to the portability of bento boxes, customers can take their healthy lunch or dinner options on the go. How to Make a Bento Box Some of the main attractions of bento boxes are their simplicity and ease of assembly. Although you can get creative with your bento box designs, standard bento boxes have three main components of a starch, a protein, and vegetables. You can mix and match different options within each food group, creating wildly different flavor combinations with the same base idea. Here are some of the most common food items to consider when making a bento box: Starch - The most common starch found in bento boxes is rice, but there are other options to consider. Asian noodles are a common alternative, or you can get creative and include onigiri, Japanese rice balls made from cooked sushi rice. Protein - The proteins in your bento box are where you can get the most creative due to the variety of foods you can include. Some potential proteins you can add to your bento box include chicken, beef, pork, seafood, and eggs. Fruits and Vegetables - Sliced fruits and vegetables are often included in bento boxes as a side to the main course. Some examples of bento box vegetables include broccoli, carrots, peas, and edamame while you’ll find fruits such as grapes, apple slices, and cherry tomatoes. Bento Box Origin Bento boxes have been a part of Japanese culture for a long time, dating back almost a thousand years. The idea gained newfound prominence in the early 1900s as parents started using them as lunch options for schoolchildren. Around the same time, train stations became more common in Japan, turning bento into a popular travel food. The emergence of convenience stores and similar quick-service locations in the 1980s was also key to the recent growth in the popularity of bento boxes, launching them into the global trend they are today. Bento Box Ideas Bento boxes are a unique way to package and present on-the-go lunch options, allowing you to get creative with your ideas. Over time, many different variations of bento boxes have been created. Some types of bento boxes may have unique ingredients, while others may be styled into specific designs. Here are some of the most common bento box ideas that you can utilize in your establishment: 1. Ekiben Ekiben or “train station bento” is one of the most common forms of bento found around the world. This type of bento tends to be more extravagant than other types, often using high-end ingredients like salmon or crab. Although ekiben is “travel food”, traveling is often seen as a luxury in Japan, and ekiben is designed to be a luxurious food that showcases regional flavor and ingredients. For upscale restaurants, Ekiben bento is a fantastic way to explore Japanese cuisine while providing a great take-home option for customers. 2. Konbini Konbini is the abbreviated form of konbiniesu sutoru, the Japanese word for convenience store. In Japan, bento boxes are common in konbinis, with konbini bento being a common affordable lunch for many working-class individuals. Konbini bento is a basic bento box with the standard makeup of rice, fish, and vegetables. Although this type of bento may not be as intricate as other types, it’s simple to make and provides customers with a fantastic affordable lunch option. 3. Koraku The literal translation of Koraku is “picnic lunchbox”, an apt name for a type of bento designed to be shared outdoors among multiple people. Traditionally, these bento boxes are enjoyed in March and April and are closely related to the Japanese Cherry Blossom Festival. Koraku bento is much larger than other bento boxes, as they are meant to serve multiple people. These are great to offer during the spring and summer months, providing customers with their very own picnic in a box. 4. Kyaraben Kyaraben, also known as character bento, is a type of bento that consists of food cut and decorated to resemble characters from popular media. Kyaraben started as a way for parents to entice their children to try a variety of foods, presenting healthy meals in the form of cute character designs. Due to the global rise in the popularity of Japanese media such as manga and anime, kyaraben has become a popular form of bento around the world. Kyaraben is now much more than an attractive way to present healthy foods to children, as many adults love both the aesthetics and taste of kyaraben boxes. 5. Hinomaru Translating to “circle of the sun”, Hinomaru bento is designed to look like the Japanese flag. Hinomaru bento consists of steamed rice and a pickled plum called umeboshi in the center, a display of red and white colors just like the Japanese flag. This type of bento is one of the easiest to create, making it an easy addition to your establishment's offerings. 6. Aisai Aisai bento translates to “Bento made by loving wife”, and is typically made by a partner for their significant other or children. This type of bento is also made and given by young romantics to show their affection. Aisai bento boxes consist of a well-balanced flavor profile and contain strong motifs of love and romance. As a result, this type of bento is perfect as an addition to your Valentine's Day menu. Bento boxes have been a staple in Japanese culture for years, but since it has become a global trend in recent times, it presents the perfect opportunity for restaurants and businesses. Creating a bento box is a straightforward process, but allows plenty of room for creativity and expression. A well-designed bento box filled with quality foods and ingredients can serve as the perfect take-out or delivery option for customers. The various types and styles of bento also allow you to experiment and create different bento boxes, expanding your delivery and take-out menu and keeping customers coming back to try new bento boxes.

Soy sauce is made from fermented soybeans, roasted grains, water, and salt. The fermentation process gives soy sauce its distinct umami flavor, which is often described as rich, savory, and slightly sweet. Whether you’re dipping sushi, flavoring stir fry, or making a marinade, soy sauce is a staple ingredient in Asian cuisine and a popular flavoring agent in recipes worldwide. Given its versatility and popularity, many commercial kitchens keep soy sauce on hand. If you need to accommodate alternative diets or simply run out of soy sauce before you can restock your storeroom, use our list of the best soy sauce substitutes to carry you through. Shop All Soy Sauce Click below to check out the different soy sauce substitutes: 1. Tamari 2. Coconut Aminos 3. Eel Sauce 4. Liquid Aminos 5. Worcestershire Sauce 6. Ponzu 7. Teriyaki 8. Miso 9. Fish Sauce 10. Tamarind Sauce What to Use Instead of Soy Sauce There are many condiments and Asian sauces you can use in place of soy sauce. Whether you’re looking for a gluten-free alternative or want to create a unique twist on a classic recipe, breathe new life into your menu with these soy sauce substitutes. 1. Tamari Tamari is a fermented sauce made from soybeans, salt, koji (fermented rice), and water. Also known as miso tamari, tamari sauce is the liquid that emerges during the miso fermentation process. It’s arguably the best soy sauce alternative and is often considered the darkest form of Japanese soy sauce. However, tamari sauce is distinct in both its production process and ingredients, yielding a unique flavor profile and texture. It’s darker, richer, and less salty than soy sauce. While wheat is a primary ingredient in soy sauce, tamari is gluten-free, making it an excellent alternative for individuals with gluten sensitivities or celiac disease. To substitute tamari for soy sauce in recipes, first consider the differences in their flavor intensity. Since tamari sauce has a less salty flavor profile than soy sauce, you may need to add more salt to the recipe. As a general guideline, you can substitute tamari sauce for soy sauce one-to-one. However, because tamari sauce is richer than soy sauce, we recommend starting with half the amount and adjusting to taste as needed. From Asian-inspired stir-fries to marinades, the umami-rich flavor of tamari adds depth and complexity to a wide variety of dishes. It is not a safe substitute for those with soy allergies, so if you want to cut out the Big 9 allergens from your menu, look elsewhere. How to Substitute Tamari for Soy Sauce: Start with half, then adjust to taste: may require additional salt Differences between Tamari Sauce and Soy Sauce: Less salty, richer, thicker Tamari Sauce Allergens: Soy 2. Coconut Aminos Coconut aminos are a popular, allergy-friendly alternative to soy sauce because they are free of soy, gluten, and MSG. Made from the sap of coconut trees, coconut aminos offer a unique flavor profile that can be used in a variety of dishes. You can substitute coconut aminos for soy sauce one-to-one in most recipes. For example, if a recipe calls for 1 tablespoon of soy sauce, you can use 1 tablespoon of coconut aminos instead. However, coconut aminos have a slightly sweeter taste than soy sauce, so you may need to adjust the quantity of salt and other seasonings in your recipe to balance the flavors. One of the main benefits of using coconut aminos as a substitute for soy sauce is that it is naturally gluten-free and soy-free, making it a great option for individuals with dietary restrictions or allergies. It’s low in sodium, benefiting those reducing their salt intake. While coconut aminos offer a similar umami flavor to soy sauce, they do have a slightly different taste. Some people may find the sweetness of coconut aminos overpowering, and others may miss the distinct savory flavor of soy sauce. Because its production process is more labor-intensive and requires more raw materials, coconut aminos are often more expensive than soy sauce. How to Substitute Coconut Aminos for Soy Sauce: 1:1 ratio Differences between Coconut Aminos and Soy Sauce: Sweeter, lower sodium, more expensive Coconut Aminos Allergens: Allergy-friendly 3. Eel Sauce Eel sauce, also known as unagi sauce, is a sweet, savory, and sticky sauce that is a popular condiment in Japanese cuisine and is often considered a thicker soy sauce. It’s made from a combination of soy sauce, mirin (a sweet rice wine), sugar, and sometimes sake or dashi (a Japanese fish stock). This combination results in a thick, sweet, and savory glaze traditionally used to enhance the flavor of grilled or broiled eel (unagi). However, eel sauce is not limited to just eel dishes. It is a versatile sauce that can enhance everything from Asian noodles and sushi to pulled pork and pizza. It works particularly well with grilled or broiled meats, seafood, and vegetables, giving them a delicious glaze. If you want to substitute eel sauce for soy sauce in a recipe, there are a few things to consider. Eel sauce is much sweeter than soy sauce, so you may need to reduce or omit other sweet ingredients to balance the overall flavor. It also has a thicker consistency than soy sauce. To substitute it in a marinade or sauce, you may need to thin it out with water or another liquid to achieve the desired consistency. Lastly, remember that eel sauce has its own distinct flavor, so consider the other ingredients in the dish before substituting eel sauce for soy sauce. How to Substitute Eel Sauce for Soy Sauce: Because it’s thicker, thin it with water to mirror soy sauce's consistency Differences between Eel Sauce and Soy Sauce: Sweeter, thicker, more complex Eel Sauce Allergens: Gluten, soy 4. Liquid Aminos Liquid aminos are made by treating soybeans with an acidic solution, so they break down into free amino acids. Unlike soy sauce, liquid aminos are gluten-free and contain less sodium. They have a rich, savory flavor that adds depth to dishes, making them a versatile ingredient in the culinary world. You can use liquid aminos as a one-to-one replacement for soy sauce. Since they contain less sodium, you may need to increase the salt in the recipe to mimic the intended flavor profile. Liquid aminos' umami essence closely mimics soy sauce and gives dishes a savory taste. While both liquid aminos and soy sauce are made from soybeans, they have slightly different flavor profiles. Soy sauce contains wheat and is made through a fermentation process, and liquid aminos are a gluten-free, non-fermented food. Still, liquid aminos are a great one-to-one substitute for soy sauce if you want to mirror its flavor profile while eliminating gluten and reducing sodium. How to Substitute Liquid Aminos for Soy Sauce: 1:1 ratio Differences between Liquid Aminos and Soy Sauce: Less salty, non-fermented Liquid Aminos Allergens: Soy 5. Worcestershire Sauce Worcestershire sauce is a fermented, liquid condiment made by individually fermenting different ingredients, blending them together, and then putting them through an additional fermentation process. This barley malt vinegar-based condiment contains molasses, tamarind, anchovies, onion, and other seasonings. It has a complex flavor that blends sweet, savory, and tangy notes, making it a popular choice in marinades, sauces, and even Bloody Marys. Worcestershire sauce gets its name from the town it was invented in - Worcester, England. It was created by chemists John Wheeley Lea and William Perrins and was first sold to the public in 1837. Thanks to its savory and tangy flavor, Worcestershire sauce serves as an excellent soy sauce substitute. You can substitute Worcestershire sauce for soy sauce using a one-to-one ratio in most recipes. However, it's important to note that Worcestershire sauce has a more complex flavor. To replicate the umami flavor of soy sauce more closely, mix Worcestershire sauce with a small amount of tamari. This combination helps balance the flavors and provides a more similar taste to soy sauce while still adding the unique Worcestershire flavor. How to Substitute Worcestershire Sauce for Soy Sauce: 1:1 ratio Differences between Worcestershire Sauce and Soy Sauce: Spicier, tarter Worcestershire Allergens: Fish, gluten, (some brands contain soy) Back to Top 6. Ponzu Ponzu sauce is a versatile and tangy Japanese condiment that typically includes soy sauce in its recipe, making it a natural yet more flavorful substitute for soy sauce. Ponzu is made by combining citrus juice, such as lemon or lime, with soy sauce, mirin (a sweet rice wine), and dashi (a Japanese stock). You can substitute ponzu sauce one-to-one for soy sauce in any recipe you want to imbue with a zesty tang. The citrus notes in ponzu sauce complement the natural flavors of fish and shellfish, making it an excellent alternative to soy sauce for dipping different types of sushi or as a sauce for poke. Ponzu sauce is thinner than soy sauce and it is not typically cooked with. However, its acidity makes it an excellent soy sauce substitute in marinades. The citrus notes in ponzu sauce can overpower delicate flavors or clash with certain dishes, so carefully consider the specific recipe and its intended taste before using ponzu sauce as a substitute. Ponzu sauce isn’t as readily available in grocery stores as soy sauce, making it a less convenient choice. How to Substitute Ponzu Sauce for Soy Sauce: 1:1 ratio for dipping, dressing, or marinating; not ideal for cooking Differences between Ponzu Sauce and Soy Sauce: Sweeter, tangier Ponzu Sauce Allergens: Gluten, soy 7. Teriyaki Teriyaki is a Japanese BBQ sauce commonly used in cooking to add a savory and slightly sweet flavor to dishes. It's made by combining soy sauce, sugar, mirin, ginger, and garlic. Some recipes include red chili flakes for heat, honey for sweetness, or cornstarch as a thickening agent. While soy sauce is known for its salty and umami-rich flavor, teriyaki combines salty, sweet, and savory notes to create a well-balanced and versatile sauce. Since teriyaki sauce already contains soy sauce as one of its main ingredients, it can be a suitable replacement in many recipes that call for soy sauce. However, teriyaki is both sweeter and thicker than soy sauce, so the flavor profile and consistency of the dish will be slightly altered. Before using it as a substitute for soy sauce, thin your teriyaki sauce out with a little water and then use it as a one-to-one ratio substitute. Teriyaki sauce is an ideal soy sauce substitute in stir-fries and marinades. You may need to adjust the amount of sugar or other sweeteners in the dish to prevent it from becoming syrupy. How to Substitute Teriyaki Sauce for Soy Sauce: Thin it with a little water, use as a 1:1 ratio, reduce other sweeteners in the recipe Differences between Teriyaki Sauce and Soy Sauce: Sweeter, thicker, more complex Teriyaki Sauce Allergens: Soy, wheat, corn 8. Miso Miso is a traditional Japanese seasoning that adds depth, umami flavor, and a rich, savory taste to dishes. It's made from fermented soybeans, salt, and koji (a type of mold). This mixture is aged for various lengths of time to produce different types of miso. Each variety has a unique color, flavor, and texture. Popular miso varieties include white (shiro), red (aka), and mixed (awase). Each type has a unique flavor profile, so learn more about the different types of miso to find the best match for your recipe. Substituting miso for soy sauce can be a great alternative in recipes. To substitute miso for soy sauce, use half the amount of soy sauce called for in the recipe. You can dilute miso paste with water to achieve a similar consistency to soy sauce. This will help ensure that the miso blends well with other ingredients in the recipe. Since miso is less salty than soy sauce, you may need to adjust the amount of salt or other seasonings in your dish. Taste the dish as you cook and adjust as needed. Consider using miso in soups, marinades, dressings, or glazes to add depth and complexity to your recipes. How to Substitute Miso for Soy Sauce: Use half the amount and dilute miso paste with water to achieve soy sauce consistency Differences between Miso and Soy Sauce: Multi-dimensional, more savory, less salty, richer Miso Allergens: Soy 9. Fish Sauce Fish sauce is made by fermenting fish with salt, which develops and intensifies the flavors. The result is a liquid that is both pungent and savory. The fish used to make fish sauce varies, but anchovies, mackerel, and sardines are common varieties. These fish are typically small and oily, contributing to the sauce’s intense umami flavor. While the two condiments differ in flavor profile, fish sauce can serve as an effective alternative to soy sauce in certain dishes. You can use a one-to-one ratio to substitute fish sauce for soy sauce. However, fish sauce is saltier and more pungent than soy sauce, so you may need to adjust the quantity based on your taste preferences. Fish sauce makes an excellent soy sauce substitute when seasoning soups and types of curry that contain seafood. It's also excellent in sauces or glazes for fish since it enhances the proteins' natural flavors. How to Substitute Fish Sauce for Soy Sauce: 1:1 ratio Differences between Fish Sauce and Soy Sauce: Saltier, pungent Fish Sauce Allergens: Fish 10. Tamarind Sauce Tamarind sauce is a popular soy sauce alternative that offers a unique flavor profile and a range of culinary benefits. Made from the pulp of the tamarind fruit, this sauce has a tangy, slightly sweet taste with a hint of sourness. Tamarind sauce adds a depth of flavor and complexity to dishes, making it a great choice for those putting a fusion spin on classic dishes. It is rich in antioxidants and contains vitamins and minerals like vitamin C, potassium, and magnesium. To use tamarind as a soy sauce substitute, you can simply substitute it in equal parts in your recipes. However, it is recommended to start with a smaller amount and adjust to taste, because tamarind sauce is tangier than soy sauce and may not be suitable for all recipes, especially those that require a savory, umami flavor. How to Substitute Tamarind Sauce for Soy Sauce: Start with half, then adjust according to flavor preference Differences between Tamarind Sauce and Soy Sauce: Tangier, sweeter, less savory Tamarind Sauce Allergens: Allergy-friendly Back to Top To find a suitable soy sauce substitute for your commercial kitchen, first consider the flavor profile, dietary restrictions, and availability of alternative options. Whether you opt for tamari sauce, coconut aminos, or Worcestershire sauce, each substitute offers a unique taste that can enhance your menu items. By experimenting with soy sauce alternatives, you can cater to a wider range of customer preferences and dietary needs while maintaining the desired umami flavor in your culinary creations. Explore the top ten soy sauce substitutes to elevate your recipes and meet the diverse needs of your patrons.

Ramen, a beloved Japanese dish, is a global sensation celebrated for its rich flavors and diverse variations. This comforting bowl of noodles is a carefully crafted blend of textures and tastes, making it much more than a quick meal. Ramen consists of a flavorful broth, chewy wheat noodles, and an array of toppings that add a unique touch. There are several distinct types of ramen, each rooted in regional traditions and ingredients. Exploring these varieties reveals the depth and versatility of this iconic dish. Shop All Asian Noodles What Is Ramen? Ramen is a popular Japanese noodle dish that consists of long noodles, savory broth, and a range of delicious toppings such as fish cakes, nori, and menma. Though ramen originated in China, it spread to Japan and became mainstream thanks to food carts throughout the cities. Soon, each region began developing its distinct style to accommodate specific palates and local foods. Today, ramen can be found in specialized ramen shops, street vendors, casual eateries, and high-end restaurants globally. Types of Ramen Noodles The noodles used in ramen are wheat-based and come in various thicknesses and textures. Each type uniquely complements the broth and toppings. Some common ramen noodle types include: Udon: The thickest ramen noodle type made from wheat flour, water, and salt. Soba: Thin, firm ramen noodles made with buckwheat flour. Somen: Thin-cut wheat noodles, often served cold and paired with a dipping sauce. Shirataki: Pale, translucent noodles made from konjac yam. Harusame: Transparent, thin-cut noodles made from potato starch used for stir fry and soup. Hakata: Thin, white, crunchy noodles. Types of Ramen Broth The broth forms the backbone of any ramen dish, with different regions of Japan developing signature varieties. The primary types of ramen broth are: Shoyu (soy sauce): A light, clear broth with a savory flavor derived from soy sauce, often paired with chicken or vegetable stock. Shio (salt): The oldest type of broth, pale yellow and salty, typically made with chicken or seafood. Miso: A hearty, rich broth made from fermented soybean paste, known for its deep umami flavor. Tonkotsu (pork bone): A thick, creamy, rich broth made by boiling pork bones for hours until the collagen and marrow dissolve into the liquid. Common Ramen Toppings Ramen toppings add flavor and texture and showcase the creativity of the dish. Some common ramen toppings include: Nori: Dried seaweed sheets that add a briny flavor. Tamago: Layers of fried, beaten eggs served in a rectangular shape. Chashu: Slices of tender, braised pork belly or shoulder. Ajitama: Soft-boiled eggs marinated in soy sauce or a soy sauce substitute, known for their custard-like yolks. Menma: Fermented bamboo shoots with a crunchy texture. Narutomaki: Sliced, steamed fish cakes with a pink swirl, offering a mild flavor and visual appeal. Kamaboko: Cured surimi fish cakes with a pink exterior and white interior. Umeboshi: A pickled plum variety known for its salty, sour flavor. Negi: A long green onion chopped and sprinkled on top of the ramen. 1. Tonkotsu Ramen Tonkotsu ramen is a rich and hearty dish, known for its thick, creamy broth made from boiling pork bones for hours until the collagen and marrow break down, creating an intensely flavorful soup. Originating in Fukuoka, this ramen is beloved for its depth of flavor and luxurious texture. The combination of savory pork broth, delicate noodles, and flavorful toppings makes Tonkotsu ramen a deeply satisfying meal, especially in colder months. Noodle Type: Hakata Broth Type: Tonkotsu (pork bone broth) Common Toppings: Chashu, ajitama, negi, kikurage (wood ear mushrooms), and nori 2. Shoyu Ramen Shoyu ramen is one of the most classic ramen varieties, characterized by its clear, brown broth seasoned with soy sauce. Originating in the Asakusa district in Tokyo, this ramen has a light yet savory flavor that balances umami and saltiness to perfection. Its relatively simple, clean broth pairs well with various toppings, making it a versatile and popular option in ramen shops. Shoyu ramen is an excellent choice for those who enjoy a lighter, more refreshing bowl of noodles. Noodle Type: Somen Broth Type: Shoyu Common Toppings: Chashu, menma, green onions, nori, and ajitama 3. Miso Ramen Originating from Sapporo in the Hokkaido region, miso ramen is known for its rich and hearty broth made from fermented soybean paste. This variety offers a bold, umami-packed flavor that sets it apart from lighter ramen styles, so it's a perfect choice for colder weather or those craving a deeply savory experience. The miso broth is often complemented by thick noodles and robust toppings that enhance its comforting, filling nature. Noodle Type: Udon or Soba Broth Type: Miso-based broth Common Toppings: Corn and butter, ground pork, bean sprouts, negi, garlic, and ajitama 4. Shio Ramen Shio ramen, the oldest known ramen variety, hails from Japan’s coastal regions and features a clear, light broth seasoned primarily with salt. Its broth is often made from chicken, seafood, or a combination of both to give it a delicate and slightly briny flavor. Shio ramen is ideal for those who prefer a cleaner, milder taste that allows the freshness of the ingredients to shine. Despite its lighter broth, it delivers a satisfying and flavorful ramen experience. Noodle Type: Hakata, Harusame Broth Type: Shio Common Toppings: Chashu, menma, narutomaki, negi, nori, and boiled eggs 5. Tsukemen Ramen Tsukemen ramen, a style that originated in Tokyo, is a unique take on ramen where the noodles and broth are served separately. Diners dip the chilled or room-temperature noodles into a rich, concentrated broth before eating, resulting in an intense burst of flavor with each bite. This dipping style offers a refreshing change from traditional ramen and allows for a robust broth that clings to the noodles. Tsukemen is particularly popular in the summer due to the cooler temperature of the noodles. Noodle Type: Udon Broth Type: Thick, concentrated broth (often made from pork, chicken, or fish) Common Toppings: Chashu, boiled eggs, bamboo shoots, nori, and lime or yuzu for added zest 6. Tantanmen Ramen Tantanmen ramen, inspired by the Chinese dish dandan noodles, features a bold and spicy broth made with chili oil and sesame paste. This ramen offers a creamy, slightly nutty flavor balanced with a kick of heat, making it a favorite for those who enjoy spicier meals. Originally from Sichuan, China, the Japanese adapted the dish to their tastes to create a popular and flavorful variation of ramen. Tantanmen is known for its rich, hearty broth and satisfying, spice-infused noodles. Noodle Type: Soba Broth Type: Spicy sesame and chili-based broth Common Toppings: Ground pork, bok choy, green onions, soft-boiled egg, and sesame seeds 7. Hiyashi Chuka Hiyashi Chuka is a refreshing, cold ramen dish that is particularly popular during Japan’s hot summer months. Unlike other ramen varieties, this dish doesn’t use a hot broth. Instead, chilled noodles are served with a tangy, soy-vinegar dressing or light sauce. Originating in Japan in the mid-20th century, Hiyashi Chuka is a colorful and versatile dish, often topped with various fresh ingredients that make it light and satisfying. Noodle Type: Somen (served cold) Broth Type: No broth; served with a soy-vinegar or sesame dressing Common Toppings: Sliced cucumber, ham, egg strips, crab sticks, tomatoes, and pickled ginger As a staple of Japanese cuisine, ramen is a beloved dish that showcases a delightful array of flavors, textures, and styles. Each type of ramen, from the rich and hearty tonkotsu to the refreshing hiyashi chuka, offers a unique experience that caters to diverse tastes and preferences. Understanding the noodles, broth, and toppings enables enthusiasts to appreciate the intricacies of this culinary art. Whether enjoyed in a traditional setting or adapted for modern palates, ramen captivates food lovers worldwide.

Types of Asian Sauces

Asian Sauces List

1. Soy Sauce

2. Hoisin Sauce

Hoisin Sauce vs Soy Sauce

3. Teriyaki Sauce

Teriyaki Sauce vs Soy Sauce

4. Oyster Sauce

Hoisin Sauce vs Oyster Sauce

5. Sweet and Sour Sauce

6. Fish Sauce

Fish Sauce vs Oyster Sauce

7. Sweet Chili Sauce

Sweet Chili Sauce vs Sweet and Sour

Chili Sauce vs Sweet Chili Sauce

8. Gochujang Sauce

Gochujang vs Sriracha

9. Ponzu Sauce

Ponzu vs Soy Sauce

10. Duck Sauce

Why Is It Called Duck Sauce?

Duck Sauce vs Sweet and Sour

Shop Now

Archives

Videos

Articles

Buying Guides