There was a time when all it took was soy sauce, ginger and maybe a can of water chestnuts to impress customers with your Asian cooking skills. That time has long since passed. Now, onsite chefs are stocking their pantries with lemongrass, fish sauce, miso, sesame oil, rice wine vinegar, fermented bean paste, tamarind, kaffir lime leaves, ginger, kimchi, dried peppers, nori (in sheets and in powder) and more. Having such items on hand makes it easy to create Asian dishes as the mood ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.