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basics at super 88??

heading to super 88 today, after getting a new wok...
i have a lot of condiments, but it seems im always missing 1 when i go to cook...
what do people suggest i stock up on?
miso, light soy sauce, mirin...

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  1. It's hard to make recommendations without knowing more about what kinds of things you expect to be cooking and what you already have. You say you have a lot of condiments - ?

    How about sesame oil, chinkiang vinegar, oyster sauce, Sichuan preserved vegetable, broad bean chili paste, various black bean preparations?

    1. It depends on what you are looking to cook, but since you mentioned Mirin and miso, I would say the basics for Japanese cooking are:

      -Miso (white and a dark or red)
      -Mirin (even better if you can find one that isn't just corn syrup)
      -Soy Sauce (In addition to dark, white is really great for soups if you can find it)
      -Sesame oil
      -Kombu
      -Bonito Flakes
      -Sesame paste
      -Rice vinegar

      Chinese is much more varied depending on the region you are interested it but I would definitely pick up:

      -Hoisin Sauce
      -Oyster Sauce
      -Black Vinegar
      -Cooking wine
      -Chili paste
      -Fermented Black Beans
      -Peanut oil (for stir frying)

      1. this is what i was looking for-I dont have a specific cuisine in mind (at the moment)...
        i get to super 88 and become overwhelmed.
        I wanted some suggestions that are pretty common...
        thank you :)

        1. I would add fish sauce to the list. Smells awful but tastes great in dishes and is an umami bomb. Think anchovies. It's used alot in south east asian cooking. Almost any thai dish has some fish sauce in it. Something good to have in the pantry.

          Another one would be chili sauce like siracha.

          http://modernistfoodie.blogspot.com

          1 Reply
          1. re: trillen

            If you are a freshman to fish sauce, make sure you get the clear, dark one (like a dark tea) rather than the opaque, grayish one, which is for the graduate level.

          2. I cook mostly chinese food. I like to have these ingredients on hand:

            light soy sauce
            dark soy sauce
            sesame oil
            chili oil
            hot chili in oil (grandma on label)
            sesame paste
            broad bean paste (dou ban jian)
            preserved vegetables
            chinese black vinegar
            shao xing wine
            rice vinegar
            fermented black beans
            star anise
            peanut oil
            dried hot chili peppers
            sichuan peppercorns
            dried shiitake mushrooms
            dried shrimps

            Fresh ingredients:

            tofu
            noodles
            various vegetables
            ginger

            2 Replies
              1. re: MC Slim JB

                Yes. That is the brand. I always have to look carefully at the words underneath because the sauces all look the same. My preference is for the fried/crisp chilies or something like that. I'm not close to my fridge so I can't look at the exact wording.

                My favorite usage of this stuff is to mix it with hot chile oil and other flavoring a for a noodle sauce.