The ingredients in this instalment are quintessentially Asian, often providing the backbone of classic recipes, such as coconut milk in Thai curries, hoisin sauce for Chinese roasted meats, katsuobushi for many Japanese delicacies and fish sauce as a dipping condiment in Vietnam.
In the sweet/savoury and umami categories, the book also gives wine matches for: palm sugar and honey, kecap manis, rice vinegar, black bean, crispy shallots, dried shrimp, mushrooms...
