Soy sauce is one of Asia’s most versatile and widely used seasonings, essential to the flavours of many cuisines across the continent. However, not all soy sauces are created equal—each variety has unique characteristics tailored to specific dishes and culinary styles.
Okonomiyaki, often referred to as a Japanese savoury pancake, has deep roots in Japanese cuisine. While its origins can be traced back to Edo-period Japan, its modern form developed after World War II, when wheat flour became more widely available.
Hoisin sauce, known for its rich, savoury-sweet flavour, is a popular condiment in Chinese cooking that has also made its way into kitchens worldwide. Made from ingredients like soybeans, garlic, vinegar, sugar, and spices, this thick, dark sauce delivers a deep umami flavour with a hint of sweetness and spice.
Korean Fried Chicken has a relatively recent history compared to other Korean dishes, emerging in the 20th century. While deep-fried chicken has been present in Korea since the 1940s, the modern style of crispy, double-fried chicken with a variety of glazes gained popularity in the 1970s.
Tofu, often called “bean curd,” has been a cornerstone of Asian cuisine for centuries. Originally from China, this high-protein, soy-based product has become popular globally, not only for its health benefits but also for its ability to absorb flavours.
Many countries have adapted traditional Chinese dishes to suit local tastes, and one of the most prominent examples is shumai. Originally a Cantonese dumpling featuring a thin wrapper filled with pork, shrimp, and other seasonings, shumai has inspired a variety of adaptations across the globe. In Australia, this beloved dim sum dish took on a unique identity and became what is now known as the dim sim.
Sesame oil, with its rich, nutty aroma and flavour, is a must-have in any Asian-inspired pantry. Extracted from sesame seeds, it comes in two varieties: regular sesame oil, which has a lighter flavour and is ideal for cooking, and toasted sesame oil, which is darker and more robust.
Gochujang, a fundamental ingredient in Korean cuisine, brings a deep, complex flavour with its spicy, sweet, and umami-rich profile. Made from red chili powder, glutinous rice, fermented soybeans, and salt, gochujang is traditionally fermented over months or even years.
First launched in 1994, WokMe began as a small recipe section on one of our other websites. As our visitor base grew rapidly, we recognised the potential for a dedicated site—thus, WokMe.com was born.