Marion’s Kitchen Condiments and Sauces recipes | Marion's Kitchen

Miso Caramel

Marion Grasby — Fri, 05 Jul 2024 08:32:31 +0000

This velvety sauce combines the rich sweetness of caramel with a hint of savoury umami from white miso. There are SO many ways to enjoy it. I personally like to drizzle it over vanilla ice cream for a sublime but simple treat. But it’s equally as delicious poured over a slice of cheesecake, or spread generously on thick, buttered toast.

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The THREE soy sauces your cooking is crying out for

Toon — Tue, 16 Jan 2024 17:44:20 +0000

The THREE soy sauces your cooking is crying out for

This is the trio of soy sauce no kitchen should be without (plus a bonus fourth variety).

Soy sauce is a true staple ingredient for me. It adds a salty, savouriness to a dish as well as a gorgeous colour. (Psst: have you tried my Soy Sauce Roast Chicken yet?) But not all soy sauces are created equal. In fact, I’d recommend stocking your pantry with three different varieties so you always have the right product to hand. But with ‘soy’ much to choose from, where do you start? If you’re wondering what type of soy sauce is best for your Asian (and even your fusion!) cooking, you’ll want to read this handy guide.

What's soy sauce used for?

Soy sauce adds a strong umami flavour to dishes. Made from fermented soybeans, it’s salty and savoury and helps to level up the flavour profile of a number of Asian dishes, especially Chinese recipes. Try it as a dipping sauce for your dumplings, sushi or sashimi, to add extra umami goodness to soups, stews and broths, or as part of a marinade for meat and seafood.

What is soy sauce made of?

There are several varieties of soy sauce, and as such there can be variations when it comes to the ingredients. However, soy sauce is typically made using soybeans, wheat, salt and a fermenting agent – typically yeast.

What soy sauce should I buy?

It’s a good idea to keep your pantry essentials stocked up with a couple of different variations of soy sauce, as they are each have their strengths when used in certain dishes. Hopefully this guide to the types of soy sauce will help!

Light soy sauce

Usually, whenever one of my recipes calls for soy sauce, I’m using an everyday, Chinese variety, which for me is ‘light soy sauce’. It might sound a bit confusing at first, but the ‘light’ part actually refers to the colour, rather than its level of saltiness. Try it in my Traditional Pad See Ew recipe (which uses dark soy sauce, too!). Want to know what is the difference between light soy sauce and dark soy sauce? Read on!

I use two varieties of soy sauce in my popular Pad See Ew Noodles.

Dark soy sauce

Next up, I’d recommend having a dark soy sauce in your cupboard. It’s less salty than your regular light soy sauce, and has a darker, more intense colour. Because it’s been aged for longer, it has a richer flavour, and therefore adds more depth to a dish. I find it’s a good one for marinades, or when you want that deep brown hue adding to a dish. Try it in my Soy Sauce Chicken & Noodles.

The difference between light soy sauce and dark soy sauce is mainly what they are used for. Light soy sauce is saltier and used more for flavour, and dark soy sauce is generally thicker, less salty and slightly sweeter than light soy sauce, so ideal for adding colour.

Dark soy sauce adds intensity and colour to my Soy Sauce Chicken & Noodles.

Dark sweet soy sauce

Finally, a sweet dark soy sauce – such as your Indonesian kecap manis – will give your dish a beautiful mahogany colour and a lovely layer of sweetness. You’ll notice it has a much thicker consistency than the other soy sauces I mention above. Try it in my Indonesian Nasi Goreng.

My version of Nasi Goreng features kecap manis, or dark sweet soy sauce.

Bonus buy: a Japanese soy sauce

I know I said three soy sauces… but just throwing this additional one out there for consideration! When I’m cooking Japanese-style dishes, like with my Shoyu Ramen, I tend to favour a Japanese soy sauce. I find it gives a rounder flavour and isn’t as salt-aggressive as the Chinese-style varieties.

I favour Japanese soy sauce when cooking dishes that typically originate there.

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XO sauce is the king of condiments

Marion Grasby — Tue, 02 Jan 2024 17:52:42 +0000

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Doubanjiang: the chilli bean paste dreams are made of

Marion Grasby — Fri, 29 Dec 2023 17:51:19 +0000

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9 best homemade food gifts

Marion Grasby — Tue, 28 Nov 2023 17:01:02 +0000

9 best homemade food gifts

If you’re after a more sustainable celebration, lovingly crafted homemade food gifts show you care.

The best homemade food gifts

Come Christmas, birthdays or any other occasion worthy of celebrating, thoughtful gifts are a wonderful way of showing our appreciation and care for someone. And, while I’m all for a spot of convenient online shopping, you just can’t beat homemade food gifts for that special someone in your life. Stepping into the kitchen to make personalised presents from scratch not only means more to the recipient, but it’s actually a great option if you’re looking to have a more sustainable celebration. Without further ado, here are my favourite homemade food gifts that will put a smile on any food-lover’s face.

#1: Homemade Thai Sriracha Sauce

Anyone who follows my channel will know I’m a bit of a spice fiend… and sriracha seems to go with pretty much everything! Save yourself a trip to the shops and try making your own from scratch. This Thai Sriracha Sauce can be made as hot or as mild as you (or your homemade gift recipient) likes it, earning you bonus brownie points for personalisation.

#2: Sweet Tangy Chilli Jam

This jam is the sole reason why condiments maketh the dish. A true pantry hero, and one I definitely can’t live without! For a milder alternative, try Mum’s Chilli Ginger Jam.

#3: Homemade Thai Sweet Chilli Sauce

Making your own sweet chilli sauce means you can tailor the heat to your own preferences. Like it hot? Use more birdseye chillies and leave the seeds in. Otherwise, for a milder affair, remove the seeds and use less chillies. This one keeps in an airtight jar in the fridge for up to three weeks.

#4: Easy Homemade Kimchi

Kimchi has to be one of my favourite condiments – I love how it’s full of flavour and funk. Once you’ve tried it, you’ll be finding reasons to add it to everything you eat, which is why my Easy Korean Kimchi recipe should be next on your list. You can also find out all about this Korean condiment (what exactly IS kimchi?) in my handy article.

#5: Bounty Bar Brownies

Savoury is all well and good, but sometimes sweet is the way to go. If that’s the case, these rich, velvety chocolate brownies are made all the better with the addition of coconut. Get your bake on and prepare for non-stop smiles. Psst: if your loved one would prefer a gooey brownie, keep a close eye on your cook time as all ovens vary – you want them slightly under for that fudgey interior.

#6: Easy Homemade Chilli Oil

A totally addictive addition to dumplings, noodles and stir-fries, this homemade chilli oil carries aromas and flavours of Asian chilli powder, plus star anise, cardamom, Sichuan peppercorns and other toasted spices. And, since it stores in an airtight jar for up to a year, it’s the food gift that keeps on giving!

#7: Homemade Chinese Plum Sauce

Nothing quite beats the taste of homemade food gifts, and this Chinese plum sauce is no exception. It’s the perfect companion to spring rolls, fried chicken, wontons… just about anything really! The best part? It only takes 15 minutes to rustle up a batch.

#8: Chocolate, Peanut Butter & Miso Crack Cookies

Absolutely chock-a-block with peanut butter and dark chocolate, these seriously addictive chunky cookies also feature a little hit of miso paste for added salty goodness. So chewy. So oozy. And so. Darn. Good.

#9: Homemade XO sauce

The condiment you can’t live without: XO sauce is where it’s at, my friends! This is the ultimate companion to anything and everything you make, from eggs and fried rice to soups and noodles. A jar of this underneath your tree? Now THAT would be a Christmas worth celebrating.

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The pantry essentials Marion Grasby can’t live without

Marion Grasby — Wed, 25 Oct 2023 17:10:53 +0000

The pantry essentials Marion Grasby can’t live without

Want to know Marion's must-have ingredients for creating all her favourite dishes? From spices to sauces, these pantry essentials are her ultimate kitchen staples.

When it comes to cooking, I favour a more minimalist approach. I’m not one for filling my kitchen cupboards to bursting with heaps of ingredients I only ever use once. Instead, I tend to favour a select few staples, which I then mix and match to create both old favourites and new classics. So, when it comes to stocking up, where to start? Here are a few of my ultimate pantry essentials to get you on your way…

Soy sauce

I’d suggest investing in three – yes, three! – varieties of soy sauce to ensure you’ve always got the most suitable one to hand. I like to use ‘light soy sauce’ as my everyday variety (use this if ever a recipe of mine calls for soy sauce), dark soy sauce (which adds a more rich colour to dishes), and a dark sweet soy sauce, like Indonesian kecap manis. For more information, read my article about everything you wanted to know about soy sauce.

Fish sauce

I’m half Thai, so fish sauce is an obvious choice for me! It’s featured in all my Thai dishes and is awesome at adding seasoning and saltiness to a dish.

Oyster sauce

Amazing for stir-fries and adding savoury, umami goodness to dishes. I even like to use oyster sauce when cooking my fusion pasta dishes – like with my Spicy Garlic Butter Linguine! This garlic butter pasta YouTube video blew up my channel, and if you’ve made it you’ll know why. And for all you doubters? Don’t knock it until you’ve tried it…

My spicy garlic butter linguine uses oyster sauce to bring on the umami.

Chinese Shaoxing wine

I cook with this a lot and love the fragrance and almost floral notes it lends to a dish. As a general rule, you can usually substitute apple juice or stock for this if you want to keep your cooking alcohol-free.

Gochujang

If you’re familiar with my recipes, you’ll have noticed I’m slightly addicted to gochujang. It’s a Korean chilli paste made from red chillies, rice and fermented soy beans, and has a deep, dark red colour and a slight smoky flavour. Try it in my Korean Fried Chicken Wings!

Gochujang features heavily in these Korean Fried Chicken Wings.

Doubanjiang

This is a spicy fermented chilli and broad bean paste from Sichuan province in China. It has a magically spicy umami kinda vibe.

Thai (or Chinese) chilli powder

I know a lot of your typical supermarkets will only sell a super-fine, ground powder, but I tend to prefer a mix of chilli flakes, seeds and powder. My top tip? Head to your local Asian supermarket and look for a Thai or Chinese brand, as they’re more likely to offer that winning combo.

A hot chilli sauce

An absolute essential (have you seen my article on the best things to put sriracha on?!)! I love my spicy Coconut Sriracha for that subtle level of creaminess it offers, but any hot sauce will do. I’ve also got a homemade Thai Sriracha sauce recipe if you’re feeling inspired!

My homemade Sriracha will keep in the fridge for up to six months.

Miso paste

My preference for miso is the ‘white’ or ‘sweet’ miso, also known as shiro miso. It’s less salty than darker varieties of miso and has a lovely savoury flavour. Find out all about miso here. Bonus: it even goes well in desserts, like with these chocolate, peanut butter and miso cookies and miso cheesecake with caramel sauce.

Vinegar

I generally use your run-of-the-mill white vinegar for all my Asian cooking. But when a recipe calls for that little extra summit summit, I like to use a Chinese black vinegar called chiankiang vinegar. But anytime I specify this black vinegar, feel free to use a regular white vinegar mixed with just a dash of balsamic as a handy substitute.

Other pantry essentials

I’d also recommend the following extras…

– Sesame oil: For adding a lovely flavour and aroma to dishes.

– Vegetable oil: It’s an ideal oil for deep-frying and general cooking.

– Cornflour (cornstarch): For thickening sauces.

– Panko breadcrumbs: Give a lovely texture to anything you’re crumbing.

– Shrimp paste: It’s funky, but fabulous. Try it in my Indonesian Nasi Goreng.

– Palm sugar: I love the flavour of this traditional Thai ingredient, but feel free to use regular white sugar if you can’t get hold of it.

– Star anise: Wonderful for levelling up your soups and stocks.

– Cinnamon sticks: Another of my favourite spices.

– White pepper: Such a classic Thai flavour!

Happy cooking!

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Let’s talk about makrut lime leaves

Marion Grasby — Thu, 17 Aug 2023 17:20:52 +0000

Let’s talk about makrut lime leaves

How to use them, store them and more.

Makrut lime leaves (also known as kaffir lime leaves) have an intense fragrance that lend themselves perfectly to many Thai and southeast Asian dishes. Here’s everything you need to know about this famous ingredient.

Makrut lime leaves: Marion's ultimate explainer guide

What is makrut lime?

You can tell a makrut lime from its bumpy appearance compared to regular limes. The leaves are hourglass-shaped ‘double’ leaves, so each stem has two leaves at the end of it (this counts as two leaves if you are cooking with them!). You’ll notice the leaves are a lovely dark, glossy colour on one side, and paler and more porous on the other. They are very popular in Thai cuisine.

What do makrut lime leaves taste like?

Makrut lime leaves are distinctly citrus. The flavour they provide is quite bold, bright and fresh with more of a lemony taste. While they have a citrus taste, they don’t have the same sharpness as standard citrus fruits.

Makrut lime leaves have an hourglass-shaped “double” leaf structure.

Where can I buy makrut lime leaves?

Head to the fresh herb section of your supermarket or Asian grocer to get your hands on them. You can typically also find dried makrut lime leaves in many major supermarkets, although they won’t provide as intense a flavour as fresh ones. If you’re struggling to source either variety near you, you could even consider growing your own.

Makrut lime leaves, lemongrass and galangal are called the ‘holy trinity’ of Thai cuisine.

How to use them in your cooking

You might like to add whole leaves to things like curries to infuse a lovely citrussy flavour to the dish. However, remove and discard them before you tuck in! Otherwise I like to finely shred leaves and use them as a fresh garnish to get more intensity. As the aroma can lose freshness in the heat, add the leaves at the end.

If you’re slicing them, be sure to remove the centre vein from the leaves first – it’s pretty tough, so best to get rid of that bit. I like to roll up the leaves into a cylinder shape and finely slice with a kitchen knife, otherwise you can stack them flat and do that way instead.

The dried variety won’t be as bold or bright a flavour, so you may want to increase the amount you use.

Use fresh makrut lime leaves in your curries to add a beautiful, unique aroma.

Can I use the juice or the zest?

The juice itself is very bitter, so it’s not used in cooking. However, if you have fresh makrut limes to hand, you could always use them in a traditional Thai way. Cut them in half to release the intense aroma, then place in a bathroom or kitchen as a natural air freshener.

The zest is often used in Thai cuisine when making curry pastes (such as my homemade panang), by pounding it in a mortar and pestle with other ingredients.

Storing fresh makrut lime leaves

If you’re lucky enough to find fresh makrut lime leaves in your area, the good news is that they store really well in the freezer. Keep them whole in a snaplock bag, then they should be good for up to a year.

Thai Panang curry uses both makrut lime zest and leaves to give flavour and depth.

What is a substitute for makrut lime leaves?

Sometimes it’s not always easy to get your hands on particular ingredients. As makrut lime leaves have quite a distinctive flavour, there isn’t a close match you can substitute them for. You can try to add extra lime zest to your dishes if you have regular limes on hand, but unfortunately nothing is going to give the same intensity or citrus flavour as makrut lime leaves. Either leave them out entirely, or you could try adding some regular lime zest to bring some fresh, citrus notes to your dish.

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What is fish sauce? Get to know the umami-licious ingredient

Marion Grasby — Thu, 27 Jul 2023 17:53:46 +0000

Condiments & Sauces

No pantry should be without it.

Fish sauce is a condiment that no one should be without, especially if you’re in to your Asian cooking. Salty, savoury, fishy, funky… it just adds depth and pizazz to a whole wondrous assortment of dishes and, as a result, it’s become an unquestionable kitchen staple of mine. Ready to find out more? Here’s everything you need to know, from what fish sauce is made of and what you can use instead of it to how to store it.

So… what is fish sauce?

You’ve seen it mentioned in countless recipes of mine. But let’s go back to basics for a minute: exactly what is fish sauce? The clue is in the name: fish. More specifically, fermented fish. Or, if we reeeaaaally want to get specific, fermented anchovies. Anchovies are first given a salty coating, then go for a nice long rest in a barrel – anything from a few months to a few years. During that time, natural bacterias break it down until you’re left with a lip-smackingly savoury liquid. And that, my friend, is the culinary equivalent of liquid gold.

Where do I buy fish sauce?

It’s widely available in major supermarkets, online or from specialist Asian grocery stores so worry not – you’re never far away from a bottle of the stuff.

There are many brands available, so you may need to try a few to find your favourite.

What’s the best fish sauce to use in my cooking?

Like many other ingredients, you may have a favourite brand that’s your go-to. But, to be honest, choosing one brand over another isn’t going to be a dealbreaker for a dish. You’ll probably recognise the ‘squid’ fish sauce (officially called Squid Brand fish sauce) in its iconic bottle, although Red Boat does very well in taste tests. Either way, you won’t be necking shots of the stuff anytime soon, so see how you go with your brand of choice!

What can I use instead of fish sauce?

Hmm, a fish sauce substitute. This is a toughie, because it’s an ingredient that’s unique in its own special, glorious way. However, if you were in an absolute bind, you could try finely mincing an anchovy fillet, then mixing it with one tablespoon of soy sauce. That would give you the equivalent of one tablespoon of the real deal – you can try adding more or less anchovy to suit the recipe.

What about a vegetarian option?

Cook’s Illustrated found that a umami-laden combo of dried shiitake mushrooms and soy sauce creates a vegetarian substitute for fish sauce. This homemade recipe is simple to make, plus keeps for three weeks in the fridge. Worth a shot, I say!

Nuoc cham, one of my favourite dipping sauces, uses the fishy liquid gold.

Is fish sauce gluten free?

Since it’s only made of two ingredients – fish and salt – fish sauce does not contain gluten naturally. However, always, always check the label closely before purchasing or consuming, especially if you have an intolerance. That’s because there are instances where gluten is present in some sauces, based on the facility where it is produced. Not only that, some manufacturers add wheat as an ingredient.

Does fish sauce go off?

When it comes to shelflife, we’re talking about a naturally fermented product that doesn’t include any perishable ingredients and is high in sodium, so it will last a fair while. While many manufacturers include a best-by date on the bottle, some don’t – instead, they’ll just include a bottling date instead. Once opened, it’s best consumed within one year – something that Red Boat fish sauce also agrees with.

While it’s rare for fish sauce to ‘go off’ as such, the quality of it will degrade over time, so it’s important to know how to store fish sauce. And of course, it goes without saying that if the odour changes or mould appears, chuck it out, pronto.

Do I have to refrigerate fish sauce?

Your pantry will suffice – you want somewhere cool and dark so the product won’t be impacted by bright light or heat. If kept in the fridge, you may find that salt particles might crystallise. Again, always check the packaging or with the manufacturer for their advice – they know best.

Now go forth and fish sauce up your life. You absolutely won’t regret it.

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Shichimi togarashi is my spicy secret weapon

Marion Grasby — Tue, 04 Jul 2023 23:56:19 +0000

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Classic Canadian Poutine

Marion Grasby — Thu, 29 Jun 2023 08:44:04 +0000

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What IS gochujang and why you should be obsessed with it

Marion Grasby — Wed, 28 Jun 2023 17:01:10 +0000

What IS gochujang and why I'm obsessed with it

Gochujang is the little red box of funky awesomeness I can’t get enough of.

Confession time: I’m a little bit addicted to gochujang. Hands down, it’s one of my most-loved – and most-used – pantry essentials. But what exactly is it? If you’re not familiar with it, gochujang is a Korean condiment, and is a thick paste made from red chillies (well, actually a type of dried chilli flakes called gochugaru), glutinous rice, salt and fermented soybeans, and has a gorgeous, bold crimson colour. Oh, and it’s deeply, deeply delicious.

What does gochujang taste like?

It’s a bit spicy, a bit funky, salty and all kinds of savoury. Gochujang traditionally also gets its gentle sweetness from its fermentation process, which takes place over several years (all good things to those who wait and all that). That process sees the starches in the rice convert to sugars, resulting in all kinds of boom-boom-pow-knock-your-socks-off addictive awesomeness. Then there’s the chilli component, which gives the paste its spiciness, but HOLD UP. There’s more. I’m talking a slight smoky flavour and a touch of uptown funk and a whole dose of umami sparkle. It’s… a lot to describe, I know. But I’m telling you this: gochujang is the SHIZ.

Oh hey, next-level barbecue fare, aka Korean-style Chargrilled Chicken.

Is gochujang spicy?

Not necessarily, so don’t let that get in your way. Heat levels can vary between brands, so you may want to check the packaging to see if there’s any indication of spiciness. Otherwise you might like to try out a couple of brands to find out your preference. Don’t forget as well that a little goes a long way – start with a small amount to begin. You can always add more in… but you can’t take it out once it’s in a dish.

Also known as army base stew or budae jjigae, this is Korean Army Stew.

What dishes should I use gochujang in?

As gochujang is very concentrated, it’s typically used to add depth to dishes in collaboration with other ingredients, rather than as a standalone condiment. But hey, you do you, boo. No judgement here! Try it as a baste on chicken wings or pork ribs, or added to soup broths like in my Spicy Pork Miso Noodle Soup.

Gochujang can also be used in marinades for meat dishes like Korean bulgogi, stirred into dipping sauces, or used to punch up stews. It’s also surprisingly versatile in fusion and more European-inspired dishes – it adds a wonderful smoky intensity to my Quick(ish) Asian Ragu, for example.

My Asian-spiked version of spag bol uses some untraditional ingredients, and is all the better for it.

Anything to avoid?

Experiment – it’s half the fun of cooking (the other half is eating, obviously!). The more you get familiar with gochujang paste, the more you’ll understand its unique taste profile and what it’s all about.

For me, it’s always within reach and I love injecting its heady mix of flavours into dishes that are a little unexpected. Because, IMHO, everything tastes better when it’s Asian. Case in point: Asian garlic bread. Cheesy baked potatoes. Pot pies.

Where can I buy gochujang?

Gochujang is readily available in Asian grocers, although you can also typically find it in many major supermarkets in the Asian aisle. It’s relatively inexpensive and, since you only tend to use it in fairly small quantities, it should last you quite a long time.

How do you store gochujang?

Once opened, keep your little red pot of wonder in the fridge. As it contains fermented ingredients (a bit like kimchi, in that sense), it typically has a long shelflife, but do check the packaging for a use-by date and be sure to finish it before then. If there tends to be a long time between uses, you might like to tightly wrap it in some clingfilm to help prevent it drying out. If you can’t find a date on the box, try and use the paste within three months of opening, provided it is kept refrigerated.

My favourite gochujang recipes

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A mortar and pestle is your non-negotiable, food-prep bestie. Here’s why

Marion Grasby — Thu, 15 Jun 2023 23:45:15 +0000

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Marion’s Kitchen Condiments and Sauces recipes | Marion's Kitchen

Miso Caramel

The THREE soy sauces your cooking is crying out for

The THREE soy sauces your cooking is crying out for

This is the trio of soy sauce no kitchen should be without (plus a bonus fourth variety).

What's soy sauce used for?

What is soy sauce made of?

What soy sauce should I buy?

Light soy sauce

Dark soy sauce

Dark sweet soy sauce

Bonus buy: a Japanese soy sauce

Top recipes using soy sauce

Tags:

Condiments & Sauces • How-to • Noodles • Pantry essentials • Stir-fries

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XO sauce is the king of condiments

Doubanjiang: the chilli bean paste dreams are made of

9 best homemade food gifts

9 best homemade food gifts

If you’re after a more sustainable celebration, lovingly crafted homemade food gifts show you care.

The best homemade food gifts

#1: Homemade Thai Sriracha Sauce

#2: Sweet Tangy Chilli Jam

#3: Homemade Thai Sweet Chilli Sauce

#4: Easy Homemade Kimchi

#5: Bounty Bar Brownies

#6: Easy Homemade Chilli Oil

#7: Homemade Chinese Plum Sauce

#8: Chocolate, Peanut Butter & Miso Crack Cookies

#9: Homemade XO sauce

More homemade food gift ideas

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Condiments & Sauces • Holiday season

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The pantry essentials Marion Grasby can’t live without

The pantry essentials Marion Grasby can’t live without

Want to know Marion's must-have ingredients for creating all her favourite dishes? From spices to sauces, these pantry essentials are her ultimate kitchen staples.

Soy sauce

Fish sauce

Oyster sauce

Chinese Shaoxing wine

Gochujang

Doubanjiang

Thai (or Chinese) chilli powder

A hot chilli sauce

Miso paste

Vinegar

Other pantry essentials

Recipes using my pantry essentials

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Let’s talk about makrut lime leaves

Let’s talk about makrut lime leaves

How to use them, store them and more.

Makrut lime leaves: Marion's ultimate explainer guide

What is makrut lime?

What do makrut lime leaves taste like?

Where can I buy makrut lime leaves?

How to use them in your cooking

Can I use the juice or the zest?

Storing fresh makrut lime leaves

What is a substitute for makrut lime leaves?

Marion’s Kitchen recipes to try

Tags:

Condiments & Sauces • Homemade Thai dinners • How-to • Thai cuisine

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What is fish sauce? Get to know the umami-licious ingredient

Condiments & Sauces