In addition to tasting great, Traditional Asian cooking is one of the healthiest cuisines around. Studies have shown that the traditional Chinese, Japanese and Thai diet is lower in cholesterol and saturated fat than American menus. Don’t confuse the traditional Asian cuisine with the fast food take out “Sweet and Sour Pork” or the “General Tso’s Chicken”. Healthy Asian meals use lots of high fiber fresh vegetables, which are loaded with vitamins and antioxidants. The best place to start understanding their cuisine is in the Asian Pantry said the oriental furniture worker.
Soy Sauce - (shoyu, tamari and teriyaki) is a dark brown liquid made from fermented soybeans. Specific types of soy sauce are shoyu, tamari, and teriyaki. A staple condiment and ingredient throughout all of Asia, if you are watching your salt intake, try the low- or reduced-salt soy sauces on the market. (These may still be too high in sodium for some people who are on low-sodium diets.) said the Chinese furniture worker
Peanut Oil - a clear oil pressed from peanuts; it is used for salads and, because it has a high smoke point especially prized for frying. Most American peanut oils are mild-flavored, whereas Asian peanut oils have a distinctive peanut flavour said the oriental furniture worker.
Sesame Oil - The darker, Asian sesame oil has a much stronger flavor and fragrance and is used as a flavor accent for some Asian dishes. Arrow Root / Corn Starch - a thickening agent for sauces.
Dashi - a Japanese soup stock, which becomes the base of many Japanese dishes, such as soup and simmered dishes. the basic stock that provides the underlying flavor for most Japanese dishes, used as dipping sauce for tempura or when cooking vegetables said the Chinese furniture worker.
Sake - a beverage fermented from rice, used in sauces and for marinating.
Panko - used in Japanese cooking to coat fried foods made from dried rather than toasted bread, lower in salt and calories than breadcrumbs and is much crunchier.
