Discoveries at the Jungle Condiment Month: Terry Ho’s Yum Yum Sauce from Japan and Huli-Huli Sauce from HawaiiBack to feed
- Posted: 7/7/2017
- Categories: Discoveries at the Jungle
We have come a long way in terms of condiments since then. Even the original fish sauces, tahini, vinegars, and mustards are still around, we just put our own modern twists on them. This month, we are featuring condiments from all corners of the world. Some pay homage to the early days, while others are decidedly more modern. Come in and spice up your dishes with condiments from the Jungle!
Terry Ho’s Yum Yum Sauce from Japan
Where you can find these: Fairfield Location: Orange 4 // Eastgate Location: Yellow 1
Did you know? One of the most widely used condiments in Japan is Mirin which is a kind of rice wine similar to sake, but with a lower alcohol content.
Where you can find these: Fairfield Location: Orange 6 // Eastgate Location: Pink 9
Did you know? Showing the island’s Asian influence, teriyaki has become the most popular way of treating meats. Other common Asian spices include five-spice powder from China, wasabi and Shoyu (soy sauce) from Japan, and bagoong from the Philippines. Types of spices local to Hawaii cuisine include aloha shoyu, huli-huli sauce, and chili pepper water.
Hengstenberg Mustard from Germany and Maille Mustards from France
Jufran Banana Sauce from The Philippines and Ziyad Tahini from the Middle East