Many of them are daily staples in Asian cooking, such as dashi, mirin and rice wine, and I would recommend you to have those three items in your pantry. You can replace them with Western ingredients in a pinch, but having them on hand would make the food more authentic.
They are so versatile in daily cooking as not only can they substitute for their Western counterpart, but also be incorporated in many dishes to enhance the flavor.
Here are details about more common items.
Chinese:
- Black Rice Vinegar
- Black Sesame Oil
- Chili Garlic Sauce
- Chinese Herbs!
- Dried Shiitake Mushrooms.
- Dried Shrimps.
- Fermented Broad Bean Paste (Dou-Ban-Jiang)
- Fried Shallots
- Rice Vinegar
- Rice Wine or Chinese Rice Cooking Wine
- Rock Sugar 冰糖
- Shao-Hsing Rice Wine (or Shaoxing rice wine)
- Sha-cha Sauce or Sa-Cha Sauce 沙茶醬
- Soy Paste
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| Fried Shallots | Rock Sugar |
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| Black Rice Vinegar | Black Sesame Oil | Rice Vinegar | Rice Wine | Shaohsing Wine |
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| Chili Garlic Sauce | Sha-Cha Sauce | Soy Paste |
Japanese:
- Dashi Seasoning
- Mirin or 味醂 or みりん
- Sake or 酒, a Japanese liquor also used commonly in cooking
- Seasoned Rice Vinegar or Sushi Vinegar
- Somen Tsu-yu (そうめん つゆ Thin cold noodle soup base)
- Tare (垂れ) for Unagi Don (鰻丼)
- Teriyaki (照り焼き) Sauce
- Tsu-yu (つゆ)
- Wasabi
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| Dashi Seasoning | Unagi Tare | Wasabi Paste |
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| Mirin | Somen Tsu-Yu | Sushi Vinegar | Tsu-Yu |
Korean:
- Chili Pepper Powder
- Doen-Jang
- Go-Chu-Jang 고추장 (Hot Bean Paste or Hot Pepper Paste)
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| Korean Chili Powder | Doen-Jang | Go-Chu-Jang |
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