Learn all about konjac (konnyaku) and how you can use this bouncy, low calorie ingredient in your kitchen. While most commonly used in Japanese simmered dishes like oden and hot pot, this is a versatile addition to any dish you want to lighten up without sacrificing flavor!

What is Konjac?

Konjac (aka: konnyaku) is an edible plant derivative from the yam/taro family. You may also hear this bulbo tuber referred to as devil’s tongue or yam cake.

This rubbery, gelatinous food has a unique, bouncy chew that is used in many Japanese soups and simmered dishes such as oden and sukiyaki (more on this in a sec).

Made of mostly water and pulverized konnyaku powder, konjac is vegan and is a great alternative to meats, seafood and pasta. It can also be used as a substitute for gelatin.

The main benefits of this zero-calorie food are that it is high in a dietary fiber called glucomannan – and aids (greatly) in digestion. Your clean gut thanks you in advance!

Konjac Comes in Many Forms

The blocks you’ll typically find in the Japanese grocery store are known colloquially as yam cake. These come in two basic forms.

• White Konjac is made of the pulverized yam powder and water. Like you’d assume, it has a white, translucent appearance.
• Grey Konjac contains the same basic ingredients and preparation – however also contains seaweed powder.

But, aside from the blocks of yam cake, konjac comes in a few less common forms:

• Shirataki Noodles: These commonly come in cute, tied little bundles, meant to be used in stewed Asian dishes like hot pot. They have a great almost crunchy texture. Some versions add bean curd to the manufacturing process for a boost of protein.
• Konjac Jelly: This jiggly treat is typically flavored with fruit juice. Solid versions can be found wrapped as individual candies. And there are single serving fruit drinks that utilize a more liquified version. Some drinks include fruity additions like nata de coco.
• Rice and Western Pasta Substitutes: Spaghetti and fettuccini shaped noodles are a great low-cal / low-carb alternative to the usual suspects. And, much like it sounds, shirataki rice mimics the shape of rice grains.
• Vegan Seafood Alternatives: Most notable of these is konnyaku sashimi – which is tender, thinly sliced konjac you can serve with wasabi and soy sauce.

Cooking Benefits of Konjac / Konnyaku

I personally love using konnyaku whenever I want to make a typically hearty dish just a little lighter than usual (without sacrificing flavor).

Konjac is substantive, but low in calories. Therefore, it tells your digestive system that you’re getting full, without the typical influx of high-caloric matter.

Now, konnyaku doesn’t absorb flavor when stewed – or have much of a flavor of its own. However it is the perfect blank slate for dishes that are assertively flavored.

So it stands to reason that you could use shirataki noodles in a spicy and pungent pad Thai (instead of the typical rice-stick noodles). The dish would retain the same flavor profile – while taking it a bit easier on your waistline.

What Japanese Recipes is Konjac Used In?

My all-time favorite is a Japanese nabemono recipe called oden. In the winter months in Japan, convenience stores sell skewers of fish cakes, eggs, daikon and konjac that have been simmered in a soy sauce and dashi broth.

Check out my post on how to make dashi from scratch at home.

And check out some other common Japanese uses for konjac:

• Hijiki No Nimono
• Takikomi Gohan
• Nishime
• Kenchinjiru

Where to Buy Konnyaku Noodles

You’ll find konjac noodles most commonly sold under the name shirataki noodles.

If you’re in your local grocery store, the best place to start looking is in the refrigerated produce section – typically next to the tofu and meat alternatives. You might also check in the Asian foods aisle.

Most large grocery chains sell shirataki noodles. Whole Foods, Publix and Wegmans all stock shirataki in the refrigerated produce sections – or you can have konnyaku noodles delivered from Amazon Fresh.

If you’re looking for a solid konjac block (yam cake), you’ll typically have the best luck at an Asian grocery store.

How to Store Konjac

You can store any leftover konnyaku submerged in water in an airtight container in the fridge for up to about a week.

That said, you will want to change the water every two days or so.

Since the texture will change for the worse if frozen, it’s best not to freeze konnyaku.

Recipes Using Konjac

Tofu Shirataki Tuna Noodle Casserole

Japanese chicken vegetable stew

House Foods Tofu Shirataki Noodles Pad Thai

Oden (Japanese One-Pot Fish Cake Stew)

Konjac (Konnyaku)
Pickled Plum.

Let’s take a look at Ssamjang – the spicy, savory, sweet and funky Korean condiment used for everything – from a dipping sauce for Korean BBQ ssam wraps to a full-flavor dip for your vegetable platter.

What is ssamjang?

Ssamjang is a thick Korean condiment made of gochujang, doenjang, garlic, onion, scallions, sugar, and sesame oil.

It’s used primarily as a dipping sauce at Korean BBQ joints – pairing its funky, salty, sweet heat with meats such as bulgogi and galbi that are wrapped in perilla or lettuce leaves (ssam).

Ssam means ‘wrap’ – and jang translates roughly into ‘paste’.

You might think of it as a Korean barbecue sauce.

The flavor profile is tends to be quite strong – a marriage of spicy, smoky, sweet, savory, and pungent notes.

How to use ssamjang

As mentioned, ssamjang pairs perfectly with the grilled meats and seafood usually served with Korean BBQ. The flavors work in tandem with the char on the meat – and the cool, crisp leafy greens used as a wrap.

However, it can be much more than a barbecue dipping sauce.

You can use ssamjang as a flavorful marinade for meats, tofu and veggies prior to cooking them.

And my favorite use of this funky Korean condiment is as a dip for freshly cut vegetables on a veggie platter. Place it in the center of the tray (much as you would a dish of hummus or ranch) and watch your guests tear into it.

But feel free to experiment! I’ve also used ssamjang on sandwiches and wraps (it’s delicious mixed with mayo).

Want to add effortless flavor to a burger? Spread a bit on the bun and prepare for tastebud nirvana. It also makes the best french fry dipping sauce!

Where to buy ssamjang

It’s fairly easy to track down ssamjang at most Asian grocery stores. While it may not be as readily available as gochujang in Western grocery stores, it may also be worth a look in the Asian ingredients aisle at your corner shop.

And since it’s a shelf-stable food until opened, you can always grab ssamjang on Amazon.

However, there’s no need to make a special trip to the store. You can make ssamjang at home fairly easily with a handful of ingredients.

Make your own homemade ssamjang in 5 minutes with this easy recipe!

How to store ssamjang

If you make your own homemade ssamjang, keep any unused portion covered and refrigerated – and use within 7 days.

Commercially produced ssamjang typically has a longer shelf life. You see, since this fermented food has a fairly high salt content, as long as it’s kept covered and refrigerated after opening, you should be good for a stretch.

It’s always best to follow any use-by dates – and use your best judgement otherwise. If it looks off, bin it. Better safe than sorry.

Ssamjang (쌈장)
Pickled Plum.

Let’s learn about gochujang! It’s the funky, spicy and sweet Korean red chili paste that imparts so much flavor to our all-time favorites like bulgogi and tteokbokki. A must-have addition to your pantry!

What is gochujang?

Gochujang 고추장 is a Korean red chili paste made from fermented soybean, chili powder, glutinous rice, malt powder, and salt. The spicy, savory and sweet flavor profile is a staple in Korean cooking. It’s often used in soups, stews, and salads, and is also used for pickling and marinating.

Do you like bibimbap? Well, the red sauce you stir into your stone pot of crispy rice, veggies and bulgogi is typically loaded with gochujang.

Not only is it a condiment used to give depth of flavor and a kick to your tteokbokki (spicy Korean rice cakes), some might call it the backbone of the Korean palate.

But to really understand the complexity of flavors present in this wonderful Korean chili paste, let’s take a look at one of the the star ingredients in gochujang: gochugaru.

What is gochugaru?

Gochugaru 고춧가루 is dried Korean red pepper flakes.

These sun dried Korean red chili peppers have an inherent complex smokiness. And although they typically aren’t quite as spicy as cayenne pepper, they can run the gamut from mild to volcanic.

Now, if you see packages of the larger, coarse-cut chili flakes on the shelves at your Asian grocery store, those tend to be used as an ingredient in cooking as opposed to the production of gochujang.

It’s the fine powdered flakes that give gochujang its intense red color and impart quite a decent bit of heat.

How to use gochujang

Gochujang is used to enhance any dish that needs a hit of smoky, sweet heat. And, aside from its common uses in the Korean food lexicon, I even use it in non-Korean dishes like this vegan mapo tofu recipe.

However, it’s not really a finishing sauce like tabasco or sriracha. Since gochujang is so thick, it’s typically used in tandem with other liquid ingredients and used as a flavoring marinade.

You can always mix it with items like soy sauce, sake, sugar, broth, and other common ingredients used in Asian cooking to create a sauce or marinade with such a complex flavor profile that it almost seems like magic.

Since gochujang can be quite spicy (many brands have varying levels of spice – so check the container!), it’s always advisable to use a little at first and work your way up from there.

Recipes using gochujang

• Tteokbokki
• Chicken Bulgogi
• Vegetable Bibimbap
• Korean Spicy Chilled Noodles
• Homemade Ssamjang (Korean Dipping Sauce)

Where to buy gochujang

It has never ben a better time to find ingredients in our corner grocery stores that were considered extremely exotic only a few short years ago. Many Western grocery stores stock gochujang in the Asian ingredients sections of its aisles these days.

And, of course, you’ll have no trouble at all tracking down this funky red pepper paste at most Asian food shops.

You can also order gochujang on Amazon. Since it is shelf stable until opened, there’s no worry of it going bad in transit.

Gochujang substitute

While I will say that nothing quite hits the perfect balance of flavors gochujang naturally posseses, it’s not impossible to craft a workable substitute in a pinch.

You see, miso paste has many of the fermented, savory and umami qualities you’ll find in gochujang. If you’ve got miso paste handy, you can mix it with items like sake, sugar (or maple syrup) and Korean red chili pepper flakes to approximate the taste.

The issue with this method is that you’ll need to have quite a few pantry ingredients handy to whip up a workaround for gochujang that tastes anything like it. Might be better to just head to the grocery store for the real thing instead.

How to store gochujang

Gochujang typically comes in a resealable plastic container. Once opened it should be refrigerated. To prevent the paste from drying out too quickly, place a piece of plastic wrap between the lid and the container for an even better seal. Or keep gochujang in an airtight Tupperware container.

It will keep for a very long time, until the color darkens or texture hardens considerably.

While it’s always best to follow the use-by-date on condiments and sauces, I’ve found that gochujang fares quite well provided that it’s covered and refrigerated. Advice from manufacturers ranges from three months to two years.

However, it’s quite likely that you’ll use all your Korean red pepper paste in your cooking projects before it actually goes bad.

Gochujang 고추장
Pickled Plum.

Small, fiery and grown by almost everyone in the Kingdom, Thai chili, or Bird’s eye Chili (Phrik Khi Nu, พริกขี้หนู) – translated literally into ‘mouse dropping chili’ – is in many Thai dishes lending a heat and potency that belie their tiny size.

Red (ripened) and green (younger with a more immediate heat) in color, it is rumored that the smaller chilis are the most spicy – but they’re all substantially hot, far surpassing Jalapenos in terms of Scoville units. But these chilis don’t just bring the heat.

Recipes using Thai chili:

• Ginger shrimp balls
• Thai shrimp and cucumber salad
• Thai peanut sauce
• Chili garlic sauce
• Pad thai

There’s a subtle fruitiness at play in the flavor profile.

Aside from being used extensively as a cooking ingredient, they can also be found, chopped and marinated in fish sauce on almost every Thai table, providing the option to add sodium and fire to your dishes as you see fit, much like Western salt and pepper shakers.

A word of caution: as with the handling and cutting of any chili, you should definitely avoid rubbing your eyes until you’ve scrubbed your hands with soap and water (like 5 times!).

Thai Chili (Bird’s Eye Chili)
Pickled Plum.

Used heavily by the Vietnamese and Laotians as well, Thai Basil (Horapha, โหระพา) is the sweet, slightly licorice-tasting basil that is used to perfume and flavor everything from curries and soups to salads and stir-frys. Purple stems and dark green leaves are the telltale sign that you’re looking at Thai Basil.

The anise flavor, and leaves so sweet you can eat them raw off the stem, is the flavor that will tell you your shopkeeper is selling the real deal. On the other hand, Holy Basil (Bai Gaprow, กะเพรา) is sometimes referred to as hot- basil or pepper-basil – and does not have the same inherent sweetness.

Recipes using Thai basil:

• Panang curry
• Thai basil chicken
• Drunken noodles (pad kee mao)
• Banh xeo
• Beef pho

The flavor profile is comprised of an essence of pepper and clove, which intensifies as it is cooked.

Fish sauce and garlic (and bird chilis, of course) work well with the transcendent herbaceousness of Holy Basil – so you’ll see it used in drunken noodles and Pad Gaprow.

Ask a Thai person what their ultimate favorite basil is and 9 out of 10 times, they’ll say Bai Gaprow. And – oh yeah – it truly is considered a holy herb, thought capable of doing all sorts of good things for your body beyond just tasting great.

Thai Basil (Holy Basil)
Pickled Plum.

Predominantly sour with a hint of the sweetness you might find in molasses, Tamarind (Makham, มะขาม) brings a flavor you’ll rely on to make many of your Thai favorites pop.

The seeds of the curved pods can be sold as is, or you may prefer to buy tamarind paste and ration it in to anything from soups and sour-curry to Pad-Thai. Tamarind pods are the primary souring agent in many Southeast Asian cultures.

In fact, without the subtle sweetening and full-on mouth-puckering effects Tamarind brings to the table, many Thai dishes couldn’t properly nail the ‘big-four’ flavor balance that the best dishes rely on: sweet, sour, salty and spicy.

Tamarind
Pickled Plum.

What is Soy Sauce?

Soy sauce is a liquid condiment that originated in China. Made from fermented soybeans, grains (usually wheat), brine and bacterial cultures, this salty, earthy liquid lends the umami flavor we have come to associate with Asian foods. In Japan, there are many types of soy sauce, ranging from light, sweet and salty to thick, dark and briny.

A staple throughout all of Asia, used as an ingredient and condiment, soy sauce (しょうゆ) is made from boiled soybeans, grain that has been roasted, yeast and mold cultures.

Most Japanese soy sauces, or shoyu, use wheat as a primary ingredient, which tends to give it a sweeter flavor than traditional Chinese soy sauces. Japanese soy sauces are also generally clearer and thinner than their Chinese counterparts.

There are five main types of shoyu in Japan; koikuchi (“thick taste”) is the most common, followed by usukuchi (“thin taste”), a saltier and lighter version that does not alter the color of the ingredients. Other varieties include tamari, a darker and richer sauce, shiro (“white”) and saishikomi (“twice-brewed”).

Some of the best known brands of Japanese soy sauce are Kikkoman, Yamasa, Lachoy, San-J, MUSO and Marukin.

Ingredients in soy sauce

The production of soy sauce involves five key ingredients:

• Soybeans. Once fermented, the proteins within the soybeans give the sauce its flavor.
• Wheat. The sweetness in soy sauce is brought by the carbs found within the grain.
• Salt and water. These two ingredients are combined to create brine in which the fermentation process takes place.
• Fungal and bacterial cultures. Fungus (mold) is an important part of the ferment (koji). The main species of fungus used in making soy sauce are Aspergillus oryzae or Aspergillus sojae.

How is soy sauce made?

Historically, soy sauce was fermented naturally in large urns under the sun. While the process today takes place in temperature and humidity controlled chambers, there are many steps involved in the traditional making of soy sauce.

First, soybeans are soaked into water and boiled until cooked, while wheat is roasted then crushed. Then an equal amount of soybeans and wheat are mixed with a culturing mold and left for two or three days to develop. Next, brine is added and the mixture is left to brew in a fermenting tank for five to eight months.

Afterwards, the fully fermented mixture is placed in cloth-lined containers and pressed to separate the solids from the liquid soy sauce. This liquid is then pasteurized to kill bacteria, filtered and bottled.

What is dark soy sauce?

Dark soy sauce (koikuchi) is thicker, darker and less salty than regular or light soy sauce. It is used for flavor, but also to add that mahogany stain to dishes. The black color comes from a longer fermentation of the soybean. Even though most supermarket brands don’t indicate a type on the label, they are considered a dark soy sauce.

What is light soy sauce?

Light soy sauce (usukuchi) matures for less time than koikuchi shoyu. A bit saltier, it also has a light sweetness due to the addition of fermented rice in its production. Lighter in color, it does not alter the appearance of ingredients.

What is sweet soy sauce?

Also called kecap manis, sweet soy sauce is very popular in Indonesian cuisine. Made from soy sauce and palm sugar, with the addition of aromatic spices, it has a dark color, a syrupy consistency and a molasses-like flavor (manis means sweet in Malay/Indonesian).

Sweet soy sauce can be found in Asian grocery stores or specialty Thai, Indonesian, or Vietnamese shops, or it can be made at home by mixing regular soy sauce with brown sugar or palm sugar.

Substitutes for soy sauce

There are many reasons why you may want to find a soy sauce alternative, one of them being gluten intolerance. Because it is made mostly with soybeans and little to no wheat, Tamari is considered a good soy sauce replacement. However, make sure to read the ingredients label to detect the presence of wheat. Luckily, most major brands like San-J, Eden Organic and Ohsawa offer gluten-free versions.

By replacing wheat with rice, Kikkoman also offers a gluten-free soy sauce. Chinese brand Lee Kum Kee sells one as well, using corn starch and sugar instead of wheat.

Another gluten-free option is liquid aminos, a less salty seasoning similar to soy sauce. They are made by submerging soybeans in an acidic chemical solution that help the soy protein break down into amino acids. If you are also trying to avoid soy, you can try coconut aminos.

For those of you who are looking to reduce their salt intake, low-sodium soy sauce can easily be found. For example, Kikkoman Less Sodium Soy Sauce has approximately 40% less salt than the regular version.

Does soy sauce need to be refrigerated?

Soy sauce can be left at room temperature but should be stored somewhere dark. However, it will keep its freshness and flavor longer if refrigerated.

How long does soy sauce last and does it go bad?

An unopened bottle will not expire.

When opened, soy sauce cannot really go bad either; at worst it will taste weaker and you will be required to add more of it to your dishes. To maximize freshness, use it within two or three years if you keep it in the refrigerator, 6 months if you store it in the pantry.

Note that the little glass containers with a spout are not airtight and should only be used for serving purposes.

Is soy sauce vegan?

Since soy sauce is traditionally made from soybeans, wheat, salt and water, it can be considered vegan.

Over the years, the lactic acid used in the fermentation process of some brands were concerning for some since the term sounded like lactose. But lactic acid is not derived from milk; it is industrially produced from the bacterial fermentation of carbohydrates such as raw sugar, corn starch or beet juice.

How to remove soy sauce stain from clothes?

Acting fast is the key to success here!

Here are the steps to follow in order to remove soy sauce from your favorite shirt.

1. Blot any excess soy sauce with a napkin or clean cloth. Avoid rubbing the stain as it can become more difficult to remove.
2. Flush with cold water, preferably through the back part of the garment so that the stain will not move deeper into the fabric.
3. Rub liquid detergent gently with your thumb and fingers into the stain. Let it sit for three minutes before rinsing it thoroughly.
4. If your garment is white or colorfast, you can apply a bleaching agent such as lemon juice, vinegar or hydrogen peroxide with a sponge. Once the stain is fully removed, rinse thoroughly. If the stain remains, or if your fabric is not color safe, soak the garment in warm water and liquid detergent for 30 minutes. You can also try applying a stain remover stick, gel or spray.
5. Wash your piece of clothing normally but make sure you inspect it before putting it in the dryer, as the heat of the dryer could set the stain permanently. If necessary, repeat this cleaning process or bring your garment to a professional dry cleaner.

Recipes using soy sauce:

• Japanese watercress salad
• Homemade ponzu sauce
• Eggplant with garlic sauce
• Restaurant style teriyaki sauce
• Moo goo gai pan
• Bihon pancit

Soy Sauce (Shoyu)
Pickled Plum.

Pungent is a word you might use to describe Thai Shrimp Paste (Kapi, กะปิ) – a savory and powerful mixture of fermented shrimp and sea salt. And if you like Thai curry or Tod Mun Pla (fish cakes), chances are you’ve had this intense product used as an ingredient many times.

On it’s own, before cooking, shrimp paste can smell anywhere from nutty-and- toasted-seafood-goodness to overpowering and almost rotten. But a very cool thing happens when cooking or combining shrimp paste with fresh herbs and chilis; the smell mellows and the taste becomes a concentrated and fragrant umami hit of the sea.

This is an essential item to add depth of flavor to your Thai dishes – and can be used both as a cooking ingredient, or as the primary element in the deliciously strong dipping sauce called Nam Phrik Kapi.

Shrimp Paste
Pickled Plum.

What Are Sesame Seeds?

Sesame seeds are the seeds of the sesame plant, which is the oldest oilseed crop known to man. Unlike many other crops, the sesame plant thrives in drought-like conditions. The seeds grow in pods that burst open when they are ripe. The seeds are then cleaned and their exterior coats removed.

The seeds are edible and used as an ingredient or condiment all over the world. They are also pressed for sesame oil – sesame having one of the highest oil content of any seed. The untoasted seeds are used to make tahini paste while the toasted ones can be used to make a paste similar to peanut butter.

In Japan, sesame seeds are called goma (ごま). They are found in many salads, baked snacks (sesame cookies), and sweets (sesame candy). They are also used to make condiments: gomashio, which is made from black sesame seeds and sea salt, and furikake, a mix of sesame seeds, seaweed, dried fish, sugar and salt. Even better known is kurogoma ice cream, a Japanese ice cream made from black sesame.

Used primarily in seed form and as a flavoring oil, sesame has the ability to add texture and bold, rich, nutty flavor to the dishes in which it is used. In many snacks and salads the whole seeds are used and have a pleasant, light nutty crunch.

Where Do Sesame Seeds Come From?

The sesame plant likely originated from Africa but in 2019, the largest producers were Myanmar, India and Tanzania. Major seed importers include Japan, China and Turkey.

Black Sesame Seeds VS White Sesame Seeds – What’s the Difference?

There are two main varieties: black and white sesame seeds. The black ones are unshelled while the white seeds are actually tan/brown seeds without their hull.

The presence or absence of the hull has a slight impact on taste: black seeds are crunchier and stronger in flavor whereas white seeds are milder and sweeter, and pair well with delicate dessert flavors. But the choice between the two is often more a question of appearance.

For example, choose black sesame for light-colored dishes – such as noodles – and baked goods where you want the black-on-white visual contrast. For that reason, they are also used on the rice of sushi rolls. You can also use black seeds in savory dishes that have strong spices since the mild flavor of the white seeds would disappear in those applications.

What Does Sesame Oil Taste Like?

The amber colored oil lends a distinct toasted, almost smoky element when utilized in everything from dressings, soups and sauces to stir fried dishes like nabeshigi (sautéed eggplant).

Or use a dash to add real depth to dishes like ohitashi. Use sparingly though – a little goes a long way!

How To Toast Sesame Seeds

Toasting your sesame seeds will bring out their nutlike flavor. There are two methods, each with their pros and cons.

Stovetop

This is the quickest way to do the job, but you can only toast a small amount at a time. In a dry skillet (no oil is needed) over medium heat, place an even layer of sesame seeds.

Stir with a wooden spoon or a heat-proof spatula for 3 to 5 minutes. When the seeds are golden and fragrant, remove immediately from the stove and transfer them to a plate.

Oven

Preheat the oven to 350ºF and line a baking sheet with parchment paper. Cover the parchment paper with a thin layer of sesame seeds and bake for 8 to 15 minutes, checking every 5 minutes to make sure the seeds aren’t burning.

Toss them occasionally or gently shake the baking sheet. The seeds are ready when they have turned into a light golden brown color. The the sheet out of the oven and transfer to sesame seeds to a plate. This method cooks the seeds more evenly but takes longer since you must wait for the oven to preheat, on top of the cooking time.

How to Store Sesame Seeds

Raw or toasted sesame seeds should be stored in an airtight container placed in a dry, cool and dark cupboard, or in a freezer bag if you intend on keeping them in the freezer.

How Long Do Sesame Seeds Last?

There doesn’t seem to be a consensus on how long sesame seeds last.

Depending on the source of information (or who you are asking), sesame seeds can last anywhere from 3 months, all the way up to 3 years. The important thing to know is that sesame seeds usually have a “best by” date and not an expiration date, which means they are safe to use beyond their “best by” date.

One easy way to test the freshness of sesame seeds is by rubbing a small amount of seeds in your hands: if both the aroma and the taste are weak, they won’t impart much flavor, so it’s safe to discard them.

If they smell rancid, you should definitely replace them because they will taste bad as well.

Why Are There Sesame Seeds on Buns?

Even though sesame seeds made their appearance on buns in the 1950s, we don’t know who first came up with the idea. What we know is that it was popularized by McDonald’s in 1968 when it launched its Big Mac.

But why put seeds on hamburger buns?

Since it is almost impossible they are used for flavor, some suggested it could be for texture or visual appeal. Having a better grip on your burger was another suggestion. But the truth is: it remains a complete mystery!

Recipes using sesame:

• Homemade furikake
• Sesame chicken
• Japanese sesame dressing
• Oshitashi
• Soy and sesame edamame

Sesame Seeds (Goma)
Pickled Plum.

Rice vinegar is an essential ingredient in Japanese cooking. With its tangy and delicate flavor, it can add a refreshing element to salads and cold summer dishes, pungency to stews and stir fries, and a biting taste to pickles and marinades.

What is Rice Vinegar?

Rice vinegar, or Japanese Komezu (米酢), is a mild and sweet vinegar made from rice and is used in a variety of ways – from pickling to simmering. Popular in Japan, China, Korea and Vietnam, this ingredient is made from fermented rice. It is also known as rice wine vinegar because the sugars in rice are first converted into alcohol (rice wine), then into acid (vinegar).

There are four different varieties of rice vinegar:

1. White rice vinegar. Ranging in color from clear to yellow, this is the most common type and what most recipes call for.

2. Brown rice vinegar. Because it is made from unpolished brown rice, this rice vinegar has a warmer color and can usually be used interchangeably with its white counterpart.

3. Black rice vinegar. Rich in umami and somewhat smoky-tasting, this ingredient is made by combining black glutinous rice with other grains such as sorghum, wheat or millet. It is often used in Chinese stir fries or as a dipping sauce.

4. Red rice vinegar. This variety is made with red yeast rice, and sometimes sorghum and barley. It has similar uses as black rice vinegar.

Rice Vinegar vs White Vinegar

Even though white rice vinegar and white vinegar are similar in color, their flavors are totally opposite. Rice vinegar is sweet and delicate, with a mild acidity, while white vinegar is bitter and sharp. White vinegar can be made from a variety of grains like wheat or corn, and even potatoes.

It is mostly used in Western cuisine for salad dressings or pickling brine. Some people also like to use white vinegar as an inexpensive natural household cleaner. Please note that white vinegar is not an appropriate substitute for rice vinegar. Scroll down to find out which vinegar is the best substitute.

Chinese Rice Vinegar vs Japanese Rice Vinegar

Also called komezu, Japanese rice vinegar is very mild and mellow. It’s easy to find in grocery stores under brand names such as Marukan, House Foods, Mizkan, and Kikkoman.

Seasoned rice vinegar (awasezu) is a little different than plain rice vinegar in that it is made by combining sake, salt, sugar and plain rice vinegar. It is most often used to add flavor to sushi rice (vinegared rice) but can also be used to flavor salads.

Kurozu is a lighter form of black vinegar produced in the Kagoshima prefecture, which is located in the South of Japan. Left to ferment in the sun for several years, this vinegar is sought after for its medicinal properties, but also for its intense yet subtle flavor.

Chinese rice vinegars on the other hand are sharper in flavor than the Japanese types, and come in a variety of colors (white, red and black). Black vinegar, with its deep smoky flavor, is especially popular in China.

How to Use Rice Vinegar

The mild and slightly sweet character of rice vinegar makes it a very versatile ingredient in both Asian and Western dishes. It can be used on its own or mixed with other ingredients.

• Sushi rice. You can make sushi rice from scratch using my recipe here, or use seasoned rice vinegar. This gives the rice a sweet and tangy taste and also prevents it from spoiling.
• Asian sauces. One of the best known is Ponzu (click here to learn how to make ponzu from scratch), which is widely used as a dipping sauce for sashimi or tataki. It is made by combining rice vinegar, mirin, dashi, sometimes soy sauce, and a mixture of yuzu and other citrus fruits. Rice vinegar is also easy to combine with ingredients that are commonly found in Asian cuisine to create cooking sauces such as stir fry sauces.
• Dressings. You can substitute rice vinegar in your usual salad dressing by using a 2:1 or a 1:1 ratio of rice vinegar to oil. It also pairs well with other Asian ingredients like sesame oil, soy sauce, and ginger.
• Marinades. The acids in rice vinegar, just like any other vinegar in marinade recipes, are good at tenderizing foods and eliminating odors in meat and seafood.
• Pickling. It is a great ingredient for making tsukemono (Japanese pickles) or sunomono, vinegar-based dishes commonly served as side dishes (often Japanese cucumber salad). You can also use rice vinegar to pickle vegetables such as cucumber, carrots, daikon, bell peppers, or cauliflowers.

Substitute for Rice Vinegar

If you don’t happen to have rice vinegar in your pantry and the recipe you are following calls for some, no need to panic! There are many options when it comes to finding rice vinegar alternatives. Here are the best ones:

• Apple cider vinegar. This type of vinegar is made from apple cider that has undergone fermentation. Its subtle sweetness is similar to rice vinegar, making it a perfect 1:1 substitute for salad dressings and sauces. To make it as sweet as rice vinegar, you can add ¼ teaspoon of sugar per tablespoon of apple cider vinegar. Please note that apple cider vinegar is not the best choice for pickling, as its subtle apple flavor may overpower the dish.
• White wine vinegar. This one is made through the fermentation of white wine. It is stronger and fruitier than rice vinegar, but not particularly sweet. It can be a good rice vinegar replacement in meaty dishes like stews and sauces or in vinaigrettes in a 1:1 ratio. Like apple cider vinegar, adding ¼ teaspoon of sugar per tablespoon of white wine vinegar will help it match the sweetness of rice vinegar.
• Balsamic vinegar. No need to add sugar to this type of vinegar, as it already has plenty of sweetness! Since it has a much deeper flavor than rice vinegar, it is best used in recipes that don’t require something subtle.
• Sherry vinegar. Because it has a similar balance of acidity and sweetness, sherry vinegar is an excellent substitute for rice vinegar. Despite its nuttier flavor, you can use it in any recipe (in equal amounts). It can also be used to pickle vegetables.
• Champagne vinegar. This vinegar is made by fermenting champagne. Its light and delicate flavor makes it a perfect option for seafood dishes, marinades and dipping sauces. When out of rice vinegar, you can replace it with champagne vinegar in a 1:1 ratio.
• Lemon or lime juice. Because they are both acidic, and therefore can mimic the acidity of rice vinegar, these citrus juices can add a bit of tang to salad dressings or sauces. But before you make the swap in a 2:1 ratio, make sure you don’t mind your final dish having a bit of citrus taste.

Recipes using rice vinegar:

• Japanese cucumber salad (sunomono)
• Chinese shredded potatoes with vinegar and chili
• Shrimp stir fry
• Inari sushi
• Black pepper chicken

Rice Vinegar (米酢)
Pickled Plum.