I’m looking to explore a bit so i’d love to hear your thoughts. These are the items that make my kitchen special. I mainly cook Asian style food (Chinese, Japanese), so my ingredients trend in that direction. This is a combination of ingredients, condiments, and even snacks that bring joy to me.

If there’s a particular special brand that you think is extra special, i’d love to hear it too!

• Mirin (in Toronto there is a small store that makes homemade mirin)
• Yuzu ponzu sauce (same supplier)
• Furikake / shichimi
• Korean seasoned salt
• Perilla Oil (an amazing nuttier substitute to sesame oil) - great on subtle dishes like zaru soba
• Szechuan peppercorns - amazing to put into the mortar with other aromatics
• Chinese cured pork belly - wow how immensely flavorful - I like the five spice one. Small cubes makes fried rice sing
• Oyster sauce (two ladies LKK not panda LKK)
• Nem Chua
• Good butter (Kerrygold or St Brigid)
• Sambal Oelek
• Pandan leaves and frozen chopped lemongrass
• Maldon salt
• Frozen cheap chocolate squares (Swiss Delice)
• Lao Gan Ma black bean chili crisp
• Salted yolk potato chips, Honey Butter chips
• Korean seaweed sheets for stock along with the little anchovies
• Frozen unshelled clam meat - just throw a handful into anything like pasta or stir fries. So cheap and so good!
• Chinese cooking wine
• Perilla leaves (gganib)
• when I can find them, Alphonso, Kesar, or Colombian Sugar Mangos
• Concord or Muscat grapes
• fatty Biltong (Florence meats is best)
• wavy soba (for some reason I like the mouth feel)
• frozen special handmade ramen
• Calabrian peppers
• Peperoncinos (I like the ones from Terroni)
• Peruvian sweety drop peppers
• Thai kefir leaves (frozen)
• Thai birdseye peppers
• Vietnamese veggies (rau ram) and Thai basil mmm
• fermented tofu bricks - kinda smelly but adds a slickness and sourness when stir frying Chinese veggies
• Korean coque d’asses (Japanese ones are a bit dry for me). Great frozen as well.
• mango gummy candy from cocoa land lot 100
• Chinese snow pear
• kewpie mayo (creepy baby)
• kozlik triple crunch mustard
• Vietnamese fried onions (need to figure out what brand is best)
• affordable soy sauce (made in Japan ones - yamasa or kikkoman)
• fermented black pepper (I like the Trader Joe’s ones - I put it into ramen broth)
• kecap manis (abc brand) for making Indonesian stuff
• Hungarian Hunters sausages - great snacks that last

Have a friend who has raved about using these for cooking meet during the work day and pan searing it for a quick easy and delicious meal. Plan on doing that with steaks/chicken, but wanted to see if anyone else on Tildes owns one and has any tips or favorite use cases to share.

I've been thinking about this over the past few weeks after chatting with some of my friends about this.

For some framing:
I grew up with my parents not encouraging me to learn to cook and my Mom actively refusing to have myself or my brother in the kitchen because we always "made a mess". Before I moved out to university I'd only ever cooked a couple of meals beyond warming things up or instant ramen + grilling meat. I also learned how to carve a turkey/bird because that would be expected of me at a family gathering later on. At university we had the mandatory freshman meal plan my first year and I lived in my fraternity for three years where we had a cook at our house when school was in session.

It wasn't until I moved in with my girlfriend, now wife, where I started cooking. Learning from either recipes, or watching my wife cook things and asking her how she prepared a dish so I could try to make it. Nowadays I like cooking breakfast foods especially on the weekend when I don't have to get my oldest off to school and have more time since my wife doesn't like to wake up early.

When chatting with my guy friends who are around my age (late 20s/early 30s) I've found a lot of them don't cook much or say they don't know how. Many of them eat out regularly/order delivery or buy instant meals.

Knowing my parents, if I had had a sister growing up she would have been encouraged to learn to cook unlike my brother and I. My wife and her siblings all learned through helping my mother in law prepare food in the kitchen.

This got me curious for a wider perspective on this from other men:

Do you "know" how to cook or are you comfortable cooking for yourself, for others?
Were you encouraged to learn how to cook growing up or did you learn as an adult?
Do you have any favorite or signature dishes you prepare?