Asian

NOT SUITABLE FOR MAIL ORDER Ajinomoto is the most popular brand of gyoza in Japan and these perfect little parcels of deliciousness are fantastic. The best way to cook them is to steam them from frozen for about 5 minutes and then finish them off...

NOT SUITABLE FOR MAIL ORDER Ajinomoto is the best loved brand of gyozas in Japan and these pork gyozas are really popular. They are sometimes referred to as 'Potstickers' on account of them sticking to the base of your wok! The best way to cook...

NOT SUITABLE FOR MAIL ORDER The best way to cook these is to steam them from frozen for about 5 minutes and then finish them off in a hot pan with a little oil, just to crisp up the sides. They are delicious served...

Hamadaya Dai Aso Soba Tsuya is made with a blend of Hamadaya VII soy sauce with kombu, mushrooms and bonito that makes the classic Japanese soup-like noodle sauce. Zaru Soba is a cold soba noodle dish. As you eat you the cold noodles, you...

Hanamaruki Shiro White Miso paste is made with soy beans that are fermented with a large percentage of rice, the resulting colour ranges from white to a light beige, and has a defined sweet taste. Mixed with rice vinegar, soy sauce and sweet honey...

Ramen is such a celebrated dish around the world, it's the perfect combination of textures and flavours. It's a labour of love and certainly if anybody has gone to the trouble of making you a bowl of ramen, it must indeed be love. This...

Karimix's award winning Laksa Paste is the best tasting, ready to use, laksa paste we've found. Although it’s the national dish of both Malaysia and Singapore, Laksa can be found right across South East Asia, it’s basically comfort food. The fragrant, noodle soup has...

Karimix Lemongrass Chilli Sambal is a fragrant piquant spicy chilli paste with an explosion of lemongrass and garlic flavours. Use as a marinade with chicken, pork, fish, prawns or add to noodle dishes - particularly good in stir fried rice dishes. Recipes using this...

These little tissue-paper thin fish shavings are dried and then smoked they are the essential backbone to any Japanese dashi stock. Alternative uses include sprinkling them as a garnish or heat with a soy sauce, honey and sesame seeds to make Osaka, a great...

Gluten free Tamari Soy Sauce. Tamari is higher in protein than traditional soy sauce and has a smooth, rich flavor that sets it apart. It has multiple uses, and is particularly useful for seasoning, dipping and as a marinade. Allergens: Soy beans

La yu is the Japanese word for chilli oil and this powerful tasting oil is made using sesame oil and hot chilli. It's brilliant used in gyoza dipping sauces or used in marinades, soups and noodle dishes.  Ingredients: Sesame Oil (69%), Corn Oil, Red Chilli...

Lao Gan Ma Crispy Chilli Oil, or LGM, is a great tasting chilli oil that's unlike anything else - it's perfect whenever you need a hit of intense flavour. Serve it as a condiment with noodle or rice dishes, drizzle it into soups and...

For those of you who just can't get enough crispy chilli oil, this large jar will certainly keep you going. Lao Gan Ma (or Laoganma) is a great tasting chilli and onion oil - it's perfect whenever you need a hit of intense flavour. Serve...

Hoisin Sauce is one of the classic Chinese sauces that's used in stir-fries, marinades and dips. It's made from ground soybeans with selected spices to give you a savoury-sweet flavour. Recipes that use this ingredient Sticky Char Siu Pork Bao Bun Recipe Allergens: GLUTEN,...

Made from the dark, sticky fruit of Tamarind tree, rich, with no added salt its distinctive tang will have your taste buds travelling the globe. Widely used in recipes across Asia, it is brilliant in dressings, sauces, stews. Allergens: none Ingredients: Tamarind puree (85%),...

Sweet Chilli Sauce is Thailand's answer to ketchup and this is one of best. Allegens: none Ingredients: Sugar (46%), Water 21%, Pickled Red Chilli 19%, Distilled vinegar 6.8%, Garlic 6.0%, Salt 1.0%, Stabiliser (E415) 0.2%

Slightly less famous than it's other Thai curry cousins, the red and the green, but it's certainly no less tasty. The key difference with Masaman Curry are it's Persian influences of cardamom, cinnamon, cumin and bay leaves plus the inclusion of peanuts. To make...

There are plenty of Thai curry pastes around, but we think Maesri one of the best. Fragrant lemongrass with the mild spice of red chillies combine to make this a classic dish. Mix with our coconut milk for that perfect tasting curry. Recipes using this...

Fermented black beans are like little umami flavour bombs and have been used in Chinese cookery for centuries. Theses pungent beans can be added to stews and sauces and have a real rich savoury flavour. They require rinsing and then soaking in water for...

Shichimi Togarashi is a Japanese spice blend consisting of red chilli pepper, dried mandarin orange peel, black sesame seeds, yellow sesame seeds, Japanese sansho pepper, dried seaweed and ginger. This mix is a fantastic way to jazz up lots of dishes, here are just...