Thai seasoning

If it is a supermarket such as "BIG C", "Tesco Lotus", "top's", "gourmet market", we have plenty of assortment and can purchase it cheaply.

If you want a mini size, you can get it at convenience stores like Seven - Eleven.

A fish sauce essential for Thai cuisine where the balance of sweetness and salinity is exquisite in a supernatant liquid which is immersed small salt in salt, fermented and aged.

The thinner the color is transparent, the less odor, the better the quality, it is used for seasoning noodles and stir-fry.

Some shops prepare "Nampuriku Nampura" with small peppers cut in Nampura, some people make meat dishes and fried eggs.

Soya is the raw material of Shoyu is Thai sauce. Shueu · caro is similar to Japanese soy sauce.

As sauce soaked with thin buttery soy sauce, it is sure to be used for stir-fry such as Gapao (stir-fried meat of Holly Basil).

It is also widely used for simmered dishes and soups.

Shiyu · Dam, made by adding molasses to Shiyu · Kao, has a sweet and rich taste, thick black soy sauce.

There is sweet mouth (wann) and dry (chem), similar taste to black nectar, which is widely used for boiled dishes.

Thai-style bean miso with light sweetness. It contains grains of soybeans and it has a taste like diluting miso. We use this sauce for seasoning of Paven Faidene. It is also used as sauce of chaotic milk chicken (chicken rice) popular among Japanese, it is rich in taste and fragrant sauce.

It is hard with seasoning which fried shrimp, onions, garlic and chili peppers are fried with oil, for hidden taste of stir-fry and salad.

It is used for seasoning Tom Yam Kung (shrimp spicy soup) and Phu Patpong Curry (crab eggs and curry).

It is an oyster sauce that fermented raw oysters in salt.

Oyster sauce with a Nampula has richness, and it is popular as a versatile seasoning used for stir-frying meat and vegetables.

It is a sauce made by blending red pepper, sugar, salt, vinegar and garlic.

Sweet and sour A bit hard, it is a staple of Thai seasonings, it is active as a sauce for fried foods such as Gayan (yakitori), raw spring rolls, and frying fish.

The sushi dress of a Thai clamshell (Taisuki). It is tasty with red milk which fermented tofu, it features spicy and sour taste appetizing.

It is compatible with all the ingredients such as vegetables, seafood, meat and so on, tangy spicy is accented, taste does not come tired.

It is a green hot spicy sauce that contains blue pepper, garlic, bamboo, and vinegar.

Because it is based on spicy red pepper, the spicyness which is numb is spread in the mouth.

It is used as a sauce for seafood such as shrimp, crab and white fish, but it is spicy, but it is refreshing sourness and ethanolic ethnic taste, so it is addictive taste.

It is outstandingly compatible with boiled fish such as cod and boiled cabbage.

It is a seasoning made by fermenting shrimp.

It melts like miso and uses it, there is a unique strong smell.

It is mainly used for giving rice to curry paste, and it always comes in paste of red curry.

In addition, it is a seasoning that you can use for fried rice and stir-fried food, and indispensable for home cooking.

The seasoning sauce is a sauce made from Thai sauce shiyuukao and sugar, salt, umami seasoning etc added.

A small amount of this sauce adds a delicious taste to it, it becomes a hidden taste when making fried rice and stir-fry.

Also, in Thailand it is used as an exclusive sauce for fried egg.