Asian sauces - "super four"

Asian cuisine has long been an integral part of gastronomic culture around the world. It fascinates with its versatility, rich flavors and unforgettable aromas. And most importantly, sauces play a key role in creating these masterpieces.

The “super four” of Asian sauces are undoubtedly: soy, teriyaki, sweet and sour and oyster. Each of them has its own unique history, flavor nuances and methods of use.

Soy sauce – the versatility of taste

Soy sauce is the true heart of Asian cooking. It is made by fermenting soybeans, which gives it a rich salty taste with notes of umami.

In Japanese cuisine, soy sauce is the main ingredient, it is used to prepare sushi, sashimi and soups: miso and ramen. In ramen soup, soy sauce adds richness to the broth, emphasizing its deep taste. In Chinese cuisine, this sauce is the basis for various marinades and dishes cooked in a WOK pan, such as noodles or vegetables with meat. Korean cuisine uses it to make kimchi or bulgogi – pickled meat.

Tip: replace regular salt in dishes with soy sauce to give them a deeper flavor.

Teriyaki – a sweet glaze

Teriyaki is a harmony of sweet and salty, created on the basis of soy sauce, sugar or honey, as well as the addition of ginger and garlic. This thick, aromatic sauce is perfect for glazing meat, fish, or vegetables.

In Japanese cuisine, teriyaki is most often used to cook chicken, salmon, or beef. In modern recipes, this sauce is added to pasta or baked dishes.

Tip: add teriyaki closer to the end of cooking to ensure appetizing caramelization.

Sweet and sour sauce – a balance of flavors

This sauce is one of the most famous representatives of Chinese cuisine. The recipe varies from manufacturer to manufacturer, but the result is the perfect balance of sourness and sweetness.

Sweet and sour sauce is most often used with pork or chicken with pineapple. It is also great as a dip for spring rolls or fried shrimp.

Tip: Experiment by adding this sauce to your usual dishes to emphasize their taste contrast.

Oyster sauce – a wealth of umami

Oyster sauce is a real source of umami flavor. It is made from oyster extract, which gives it a sweet-salty shade and a thick texture.

In Chinese cuisine, this sauce is added to vegetables and noodles, and in Thai cuisine, it is added to seafood and soups such as Tom Yum. It is also great for dim sum or light broths. In Japanese cuisine, oyster sauce is used in many dishes, especially soups and stews, as it gives them a deep umami flavor. It is also an important ingredient in various marinades for meat or fish.

Tip: add oyster sauce at the end of cooking to preserve its rich flavor.

How to choose your perfect sauce?

Each of the “super four” sauces has its own character, and by adding it to the dish, you bring new notes of flavor. Sauces from Katana will help you create culinary masterpieces: soy sauce will add depth, teriyaki sauce — a sweet glaze, sweet and sour — a perfect balance, and oyster sauce — a richness of umami.

Combine them in your dishes, experiment and create new gastronomic masterpieces with an Asian accent!