Asian sauces and condiments span a vast continent. From sesame oil and soy sauce to make a quick and easy stir-fry to Korea’s sweet-hot gochujang and China's famous Pixian chilli bean paste, they form the backbone of many cuisines.
The array of condiments to eat with rice and noodles is extraordinary. Mild and sweet Japanese pickles contrast with southeast Asia’s fiery chilli and pungent fermented fish. It’s always worth opening up a jar you haven’t tried before to travel the world from your kitchen.